Make this the night before, pop it in the fridge and add some toppings in the morning 2 tbsp chia seeds280 ml unsweetened almond or coconut milk ((can use cow's milk if desired))1 tsp maple syrup1 cup fresh blackberries ((can use frozen))1 tbsp flaked almonds Place the blackberries, milk and maple syrup in a blender and blend until smooth. Save a few blackberries for topping.Place the chia seeds in a glass container, or a bowl. Then, cover with the blackberry mixture and stir through so it is mixed well.Place in the fridge and leave overnight (or at least 3-4 hours).In the morning, or when ready to eat, top with some flaked almonds and a couple of fresh blackberries.

  Seriously simple breakfast that you can make up the night before and put in the oven in the morning. It's the perfect time of year to be using blackberries as they're literally everywhere! 120 g jumbo rolled oats ((use gluten-free if required))2 apples ((peeled and grated))200 g blackberries400 ml milk ((use whichever milk or milk alternative you like))4 eggs1/2 tsp ground cinnamon or mixed spice4 tsp maple syrup Preheat the oven to 180 degrees and very lightly grease a baking dishWhisk the milk, eggs, maple syrup and spice together in a bowl, then add the oats and the fruit (save a few blackberries for topping).Place into the oven and bake for around 25-30 minutes, until the oats are golden on top and everything is cooked through.Serve with a couple of fresh blackberries on top

This is a really sociable meal - impress your friends and family with delicious tacos that are super healthy and packed with nutrients Fried Beans1 tin mixed beans ((in water))1 small onion1 tsp fresh red chilli (finely diced)1 clove garlic (minced)1/2 tsp ground cumin1/2 tsp ground coriander1 tsp olive oilPineapple Salsa1 pineapple ((chopped))1 punnet cherry tomatoes ((mixed colours if you can find))1 green chilli ((roughly chopped))1 lime ((juice of))1/2 tbsp olive oil1 handful of fresh coriander leaves and stalks ((roughly chopped))Guacamole2 large avocados1/2 lime ((juice of))1 green or red chilli ((finely diced))1 handful of fresh coriander leaves and stalks ((roughly chopped))Tacos, Rice & Corn (optional extra)1 cup basmati rice ((cooked to packet instructions))4 small corn on the cob ((1 per person))8 large flour tortillas or taco shells For the Fried BeansHeat the oil in a frying pan and then add the onion.

  This curry takes a little bit of time to prepare, but if you really want to impress someone - then this is the one to choose! Spicy, citrusy, coconutty - a curry to remember! You can use ANY vegetables, not just the ones in this recipe. Use the spices and sauce as a base and add whatever you fancy. 1 white onion ((finely diced))2 cloves garlic ((peeled and grated))4 cm fresh ginger root ((peeled and grated))1 stalk lemongrass ((outer leaf removed, very finely chopped))1 red chilli ((halved lengthways then sliced thinly))1 tsp ground turmeric1/2 tsp ground coriander1/2 tsp hot chilli powder4 kaffir lime leaves2 slices lime peeljuice of 1/2 lime500 ml vegetable stock ((reduced salt if possible))1 tin coconut milk2 tbsp olive oil4 small sweet potatoes ((peeled and chopped))1 butternut squash ((peeled and diced into 2cm cubes))1 tbsp flaked almonds1 handful

  I made this by 'bunging stuff in' and didn't do too much measuring. I used gluten-free self raising flour as I need to eat GF, however, I'd imagine it would work similarly with normal flour, should you wish to try! 3 medium ripe bananas (the riper the better)200 g gluten-free self-raising flour ((I used doves farm))1 tsp gluten-free baking powder25 g ground almonds ((aka almond meal, almond flour))3 large eggs1/4 cup coconut oil ((melted into liquid))2 tsp vanilla extract1 pinch salt25 g raw cacao powder ((OPTIONAL)) Preheat the oven to 180 degrees C and prepare a bread tin by greasing it and laying some greaseproof paper in the bottomMash the bananas in a mixing bowl with a fork, then add the 3 eggs and vanilla extract and mix together.Sift the GF flour into another bowl and add the ground almonds, baking powder

  One pot, super easy to make lentil bolognese recipe. 220 g wholemeal spaghetti1 medium white onion (finely diced)2 cloves garlic (grated or minced)1 stalk celery (chopped)2 carrots (chopped)5 large mushrooms (chopped)1 tin chopped tomatoes500 ml vegetable stock2 tbsp tomato puree1 tsp dried oregano1/2 tsp dried basil1/2 tsp dried rosemary200 g green lentils ((use a tin if you like))2 tbsp olive oil In a large saucepan, cook the spaghetti as per the instructions on the packet and then drain and set asideIn the same pot, heat the olive oil over a medium heat and saute the onions until they're see-through.Stir in the celery, carrots and mushrooms and saute for another 4-5 minutes until the mushrooms look cooked throughStir through the garlic, then add the vegetable stock, lentils, chopped tomatoes, tomato puree and the dried herbs.Bring to a boil, and then lower

  This one pot vegan chilli is perfect to have with rice, salad or over a jacket potato. Or, in a bowl as a meal on its own! It works well as a one-pot batch cook and will make 6 portions for freezing. 1 large white onion (finely diced)2 cloves garlic (finely chopped)1 large carrot (grated)1 teaspoon ground cumin1 teaspoon ground coriander1-2 red fresh chillis or teaspoons of lazy chilli (adjust to your preferred spiciness )1 tin mixed beans ((I use Tesco's mixed bean - cannellini, adzuki and pinto))1 punnet mushrooms (chopped into small chunks)1 tin chopped tomatoes1 handful fresh coriander leaves and stalks (roughly chopped)1 teaspoon sugar1 tbsp olive oil Heat a large pan containing the olive oil over medium heat and then slowly saute the onions until they are see-through. Then add the chilli, garlic and grated carrot and saute

  15 minutes to make, overnight in the freezer - these yummy 'nice lollies' are perfect for hot days. 100 g fresh raspberries1 tbsp maple syrup350ml boiling water Place the raspberries in a bowl and add the maple syrup and boiling water. Allow the mixture to sit and cool for 10 minutes.Pour the raspberry water into 6 ice lolly moulds and freeze overnight.You could save some whole raspberries to add into the moulds too! (You could also use coconut water instead of plain water, should you want some extra sweetness)

  This unbelievably quick salsa recipe will make you look like a total badass. Minimal ingredients, minimal fuss, MAXIMUM flavour. 1 large mango ((chopped into 1cm cubes))1 red bell pepper (capsicum) ((chopped roughly))1 punnet cherry tomatoes ((halved))1 handful fresh coriander leaves and stalks ((finely chopped))1 red chilli ((finely diced))1 tbsp apple cider vinegar2 tbsp olive oil1 lime (juice of) Place all the ingredients in a bowl and mix together. Super simple!

This will make a big batch of bolognese that will be perfect for your freezer! Weekday dinners will be super easy, freeze in batches and whip up some fresh pasta. Easy! 1.5 kg lean minced beef ((or use 50/50 beef and pork mince))3 onions (finely chopped)4 carrots (finely chopped)4 sticks celery (finely chopped)8 cloves garlic500 g mushrooms (sliced)4 440ml cans chopped tomatoes6 tbsp tomato puree2 tsp dried mixed herbs2 bay leaves1 glass red wine1 tbsp brown sugar ((white would do))4 tbsp olive oil Heat the oil in a large frying pan and brown the mince (in batches if need be)Add the browned mince with all of the other ingredients into a large slow cookers and cook on low for 7-8 hours. Then turn to high and cook for another hour.Serve with 200g (cooked weight) pasta per person

Wow! These vegan tacos and are absolutely DELICIOUS! There are a couple of moving parts, and they can be a little time consuming but trust me, they're WORTH it! In fact, we've even paired a gin with this recipe, so if you're partial to gin, you'll love this too! For the Sweet Potato1 kg sweet potato (chopped into 1cm cubes))3 tbsp olive oil1 tsp hot, sweet or smokey paprikaFor the Salsa400g tin black beans250 g fresh pineapple150 g cherry tomatoes (mixed colours if poss)1 yellow pepper1 red onion150 g tin of sweetcorn1 clove garlic Juice of 2 limes1 tsp ground cumin1 tsp ground corianderFor the Guacamole2 ripe avocados2 cloves garlic1 tsp ground corianderJuice of 1 lime1 tsp dried chilli flakes or fresh chilli20 g fresh coriander ((medium handful))8 corn or flour tortillas Preheat your oven to 220 degrees C / Gas

  Deliciously, naturally sweet and gluten-free banana walnut muffin recipe. 1 cup walnuts1 cup oat flour ((just blitz some oats in a food processor - gluten free if required))1/8 cup brown sugar2 ripe bananas2 eggs1 tsp baking powder ((gluten free if required))banana chips for decoration ((options)) Preheat oven to 180 degrees of Gas Mark 6Place the walnuts in a food processor and blitz into a paste. Then add the bananas and blitz again until mixed.Add the eggs, sugar, oat flour and baking powder to the mixer and mix thoroughly.Line a muffin tin with 6 muffin liners and pour the mixture evening into each section. Add a dried banana chip on top of each one for decoration, if you like.Bake in the oven for 18-20 minutes, until golden brown. Insert a skewer into one muffin - if it comes out clean, they are ready.

This hot/cold salad is perfect for whipping up in half an hour. Perfect for a family lunch For the Salad1 medium sized sweet potato1 tin chickpeas1 punnet cherry tomatoes1 large bag mixed salad leaves (spinach/watercress/rocket/red cabbage)1 large mango1 large avocado2 tbsp olive oil1 tbsp medium curry powder1 small handful fresh coriander ((roughly chopped))For the Dressing1 lemon (juice from)2 tbsp olive oil Pre-heat the oven to 220 degrees and chop the sweet potato into 2cm cubes, and drain/rinse the chickpeas.Place the sweet potato cubes and chickpeas in a mixing bowl and add the olive oil and curry powder. Mix well. Spread them out evenly on a large oven tray and bake in the oven for 20-30 minutes until crispy.Meanwhile, half the cherry tomatoes, and then toss them in a big bowl with the salad leaves. Chop the mango into chunks and throw that

  This is a super quick curry that can be whipped up in a matter of 20 minutes± 500 g white fish (cod works well) ((chopped into chunks))1 white onion ((roughly diced))2 cloves garlic ((diced or minced))2 tbsp thai green curry paste ((add to your own spice tolerance))1 tbsp fish sauce2 400g tins coconut milk1 lime ((juice and zest))100 ml fish stock100 g sugar snap peas1 aubergine ((cut into large cubes))2 tbsp coconut oilLarge Handful fresh coriander leaves and stems (roughly chopped) Heat the oil in a large frying pan or wok over high heat and add the onions and garlic until they are soft and see-through. Add the curry paste and keep stirring until cooked and you can smell the lovely aroma of the paste. Add the coconut milk, fish sauce, stock, lime and aubergine and simmer for 10 minutesAdd the fish

  Using a tortilla wrap as a base for a pizza is a great idea and makes a nice light pizza that you can top with almost anything you want! You could also use the Basic Tomato Sauce recipe instead of the chopped tomatoes for the base of this recipe. For the base4 wholemeal tortilla wraps440 g tin of chopped tomatoes125 g grated cheese4 tsp dried oregano ((1 tsp for each pizza))Toppingadd any toppings that you like Preheat your oven to as high a temperature as it can go - around 240 degrees and prepare two large baking trays with greaseproof paper (2 tortillas on each tray)Spread the tin of chopped tomatoes between the 4 tortillas, leaving a border. Then, divide the cheese between the tortillas, sprinkling evenly. Add 1 tsp dried oregano on each.Add your toppings and then bake in the oven for

Roasted veggies go with ANYTHING! But there's a knack to getting them just right. They take time, but they're worth the wait! 2 large courgettes (zucchini)1 red bell pepper 1 yellow bell pepper2 red onions2 large carrots1 butternut squash2 large parsnips2 sprigs fresh thyme4 sprigs fresh rosemary6 cloves garlic4 tbsp olive oil Preheat the oven to 220 degrees and prepare a very large baking tray or roasting pan with some greaseproof paper.Roughly chop all the veg. Make sure to chop the courgettes into very large discs, around 2-3cm width. Peel and halve the garlic cloves.Toss all the veg and herbs in the olive oil and then spread onto the baking tray/roasting tray.Place in the oven for 20 minutes, remove from the oven and toss around. Place back in the oven for a further 20 minutes. Keep an eye for the final

  This is a deliciously summery tasting pasta salad, bursting with nutrients and flavour. Ideal as a meal on its own. 400 g wholemeal pasta shapes ((bows or fusilli is nice))180 ml creme fraiche ((use coconut yoghurt to make it vegan))4 tbsp fresh basil pesto ((use vegan if necessary))1 large courgette ((spiralised raw))24 cherry tomatoes ((halved))fresh basil leaves (roughly chopped)6 tbsp pine nuts Cook the pasta for 10-12 minutes (or follow packet instructions), drain and then put in a mixing bowl.Once the pasta has cooled, toss in all the other ingredients, apart from the pine nuts, and mix well. Heat a small frying pan over a medium heat and toss the pine nuts in. Keep tossing them around until they become toasted. Keep an eye on them as this happens fast and they burn easily.Serve the pasta salad in bowls and toss some

This tomato-based sauce can be used as a base for dishes like pasta, lasagne and even as a pizza topping! 1 tbsp olive oil2 white onions (chopped)2 cloves garlic (minced)1 tbsp tomato puree2 400g tins of chopped tomatoes1 tsp dried oregano or mixed italian herbs Heat the olive oil in a large pan over medium heat and add the onions.Cook the onions until they are soft and almost see-through, then add the garlic and tomato puree. Stir through.Then, add the chopped tomatoes and herbs and simmer for 20 minutesThis can be stored in jars in the fridge for one week, or frozen for up to two months.

  2 fillets sea bass ((descaled and pin-boned))250 g baby potatoes ((halved))1 red chilli (finely sliced)2 cm piece of fresh ginger4 garlic cloves2 tsp dried oregano1 lemon (juice of)2 tbsp olive oil200 g green veg of your choice Preheat the oven to 220 degreesPlace the halved baby potatoes in an ovenproof dish and toss with 1 tbsp of olive oil. Add some salt and pepper. Cover with tin foil.Place the potatoes in the oven and set a timer for 25 minutes.Whilst the potatoes are in the oven, prepare the seabass fillets by laying them in another ovenproof dish flesh-side down. Squeeze the lemon juice over the fish, then sprinkle over the crushed garlic, grated ginger and finely sliced red chilli. Remove the pith and seeds from the chilli if you don't want it too hot. Cover with tin foil.When the timer

500 g Lean Beef Mince1 white onion ((finely diced))1 tbsp dried mixed herbs ((optional))2 tsp harissa paste or tomato puree ((harissa paste will give a spicy, smokey flavour))1 medium egg ((beaten))Salt and Black Pepper if needed to season4 sesame seed topped burger buns ((toasted under the grill)) Mix all the ingredients together in a large mixing bowl. Make sure the ingredients are very well mixed.Shape into 4 burger pattiesPreheat the grill on medium-high heat and grill for 4-5 minutes on each side. Make sure the burger is thoroughly cooked through and no pink meat remains before serving.Top the burger with whatever you fancy and serve with homemade sweet potato chips, or a side salad.

  These little crunchy, slightly spicy chickpeas are an amazing snack when you're feeling a bit peckish. They also make a really good bowl snack for when you're entertaining. They can form the base of crispy chickpea tacos too! Try them in a few different ways. 1 tin chickpeas (drained and rinsed)1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon chilli powder1 teaspoon ground coriandersalt & pepper1 tablespoon olive oil Preheat your oven to 220 degrees C and prepare a large baking tray lined with greaseproof paper.Combine all the ingredient in a bowl and mix well to coat the chickpeas with the spice mix. You could use a pre-made spice mix tooBake in the oven for 10-15 minutes until the chickpeas are crispy - but keep an eye on them because they can burn quickly!Drain the excess oil with kitchen roll and serve immediately

  4 large beetroot ((steamed vacuum packed is fine))220 g feta cheese ((cubed))1 handful coriander leaves40 g flaked almonds ((toasted))1 bag mixed salad leaves ((rocket, watercress and spinach))For the Dressing1 lemon (juice of)extra virgin olive oil For the SaladChop the beetroot up into 2cm cubesMix the salad leaves with the dressing and place in a large serving bowl.Place the cubed feta and beetroot on top of the leaves, and scatter the toasted flaked almonds on topSprinkle the coriander leaves on top. You could sub coriander for mint if you have a coriander aversion.For the DressingMix the juice from the lemon and around 4 tablespoons of olive oil together, some salt and pepper and set aside for drizzling over the salad.

Delicious little chocolatey sweet treats for that 3pm slump with a cup of tea 265 g pitted dates25 g pecan nuts (crushed)35 g almond butter10 g ground almonds1 tablespoon cocoa powderdesiccated coconut to decorate Put the dates in the microwave for 20 seconds to softenAdd the dates, pecans, cashews, ground almonds and almond butter (or peanut butter), and cocoa powder into a mixing bowl and use your hands to mix the ingredientsRoll into 14 (approx) equal sized balls and then roll them in the desiccated coconut.Place in the fridge for a few hours and then enjoy one with a cuppa.

A delicious, warming and surprisingly quick midweek meal that really hits the spot! 750 ml Vegetable Stock2 Inches Ginger Root (Peeled)1 Red Chilli1 Clove Garlic2 tbsp Miso Paste100 g Ramen or Soba Noodles (Dried Weight)2 tbsp Sesame Oil100 g Shiitake Mushrooms (Hydrated Weight)4 Spring Onions2 Heads Pak Choi1 tsp Soy Sauce400 g Tofu Block (Cubed) Cook your noodles to packet instructions, and rehydrate your mushrooms if needed. Drain the noodles and rinse in cold water then set asideWhile cooking, chop your vegetables. Dice half of the ginger while slicing the other half into discs. Chop half of the red chilli, leaving the other half whole, bash the ginger to break it up but keep it relatively whole, slice your mushrooms, shred the pak choi and shred the spring onions (keep the green and white bits separate)Heat the stock and simmer along with