120 g chorizo ((extra spicy if you prefer))2 small sweet potatoes1 small white onion2 large eggs1 tbsp olive oilLarge handful spinach Preheat the oven to 180 degrees CelciusPeel and finely chop the onion and garlic (use a garlic mincer if you have one). Dice the sweet potatoes into small 1cm cubes and roughly chop the spinach leaves.In an oven proof frying pan, saute the onion and garlic over a low heat in the olive oil until the onion is soft and see-through. Add the chorizo, turn up the heat to medium and fry for an additional 2 minutes.Add the sweet potatoes and cook for 5 more minutes, tossing regularly. Toss in the spinach and then crack the eggs on top. Transfer the frying pan to the preheated oven. Bake in the oven for 8-10 minutes or until the eggs are cooked,

  Warm your bones with this slightly spicy, coconutty squash soup. 1 whole butternut squash (peeled, diced and seeds removed)1 red chilli ((or 1tsp dried chilli flakes))1 white onion (diced)4 cloves garlic (minced)500 ml vegetable stock200 ml chicken stock1 tin coconut milk ((400ml tin))1 thumb sized piece fresh root ginger1 tsp ground cumin2 tbsp olive oilSalt & Pepper to season Preheat the oven to 220 degrees C or Gas Mark 6Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. Remove the squash from the oven and add to the

Cauliflower & Celeriac Soup A deliciously warming soup packed full of autumn nutrients. 1 whole cauliflower1/2 celeriac600 ml vegetable stock2 sticks celery1 whole onion (diced)2 cloves garlic (minced)1 tsp smoked paprika1 tbsp olive oil Preheat the oven to 220°C / Gas Mark 6.Chop the whole cauliflower and celeriac roughly and spread it out in a roasting tin. (discard any bad looking leaves).Sprinkle with the smoked paprika and roast for 15-20 minutes in the oven. In the meantime, heat the oil in a large pan over a medium heat, add the onion, turn the heat down low and sauté for 8-10 minutes.Add the garlic and stir constantly for another 2-3 minutes. Then add the celery and the vegetable stock.Take the cauliflower and celeriac from the oven and place it into the saucepan. Add extra water/stock if need be at this stage and simmer for 20 minutes.Using a stick blender,

  Combine squash, corn and beans and you have 'Three Sisters', according to North American food legends. Add a little bit of spice and you have the perfect September warmer for when the days start getting a little bit chilly! Enjoy. 500 g butternut squash (diced into 1cm cubes)1 red pepper (capsicum) (diced)4 tomatoes (roughly chopped)1 onion (diced)4 cloves garlic (minced)2 tsp paprika1 tsp ground cumin1 tsp ground coriander140 g sweetcorn ((tinned is fine))1 tin cannelini beans (440g tin)300 ml vegetable stock1 tsp dried chilli flakes ((optional))2 tbsp olive oil Heat a large pot on a medium heat and heat the olive oil. Slowly cook the onions for around 3-4 minutes until they become see-through and slightly browned. Add the garlic and keep stirring for another 1-2 minutes. Keeping the heat low, add the spices and pepper and heat

Yummy blackberry chia jam. It's blackberry picking season so what better way to use your blackberries than in a delicious healthy jam? Enjoy the sweetness of the blackberries along with that slightly sour aftertaste and get an added punch of nutrients from those little tiny seeds. Chia seeds contain lots of fibre, healthy fats and a little protein too. It only takes 20 minutes to make - seriously simple. Give it a try, spread it on your toast and enjoy! Blackberry Chia Jam It's blackberry picking season! Here's a really simple blackberry jam recipe that has the added nutrient injection of chia seeds too!  300 grams blackberries ((fresh or frozen))2 tablespoons chia seeds ((any type))2 tablespoons maple syrup ((or honey))1/2 teaspoon vanilla extract Bring the blackberries to the boil in a medium-sized saucepan, then reduce the heat and simmer gently for around 5 minutes

  Sweet Potato Flan A delicious flan made with a sweet potato base, packed with veggies. 3 Eggs4 Egg Whites1 cup Broccoli (chopped up)200 g Sweet Potato (cut into thin slices)1 tbsp olive oil1 tsp dried oregano Preheat the oven to 200 degrees C. In a non-stick flan tin, line with the thinly sliced sweet potatoes so that they cover the bottom and the sides. Brush with olive oil. Bake in the oven until they start to go golden and crispy. Remove from the oven.In a jug, mix the egg, egg white's, broccoli and oregano. Pour the egg mixture into the flan dish and place it back in the oven for a further 15 minutes, or until the egg is cooked through.You can add more veggies or change them to suit your likes and dislikes. 

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