This tomato soup recipe will warm you up from the inside out this winter! It's absolutely freezing out there, the days are short and we're not getting very much sunlight at this time of year. There are lots of bugs and viruses around right now so it's really important that you're looking after yourself, and providing your body with the essential nutrients that it needs to fight them off. Not sure about you, but I always crave a steaming hot bowl of tomato soup when the weather's like this, but the tinned stuff is usually full of added sugars so I came up with a super simple recipe that you can whip up in a matter of minutes. Tomatoes and red peppers are crammed with Vitamins C & A to help your body fight off the winter bugs. Ingredients ½ litre vegetable stock 700g Fresh

With the cosy nights closing in on us quickly, nothing tastes better at this time of year than the sweet and familiar taste of pumpkin spiced culinary delights like this one. Another super quick breakfast recipe here that can be prepared the night before and stored in the fridge until morning. Tastes delicious both cold and also heated up in the microwave for a couple of minutes before serving

This breakfast recipe (overnight chia oats) will take you 30 seconds to make - pop it in the fridge overnight and wake up to a beautiful breakfast, all lovely and ready to eat straight from the fridge! Just add some chopped nuts and a drizzle of honey in the morning and you're good to go! [caption id="attachment_1953" align="aligncenter" width="300"] Overnight Chia Oats with Berries & Walnuts[/caption] Ingredients 30g rolled oats 1 tablespoon chia seeds 150-200ml milk or milk alternative / or natural yoghurt Handful frozen berries Handful frozen blueberries 10g walnuts 1 teaspoon runny honey Method Pop the milk and the frozen berries into a blender, like a Nutribullet or whatever you have. Add the oats and chia seeds to a little pot, a bowl or if you're trying to be fancy - a Kilner jar. Mix the berry milk mixture to the oats/chia seeds and mix well with a fork or spoon. Pop

Smokey Red Pepper Salsa 150 g Cherry Tomatoes ( (Halved))1/2 tsp Brown Sugar1 tbsp Balsamic Vinegar2 tbsp Olive Oil2 Roasted jar Red Peppers ((Chopped))1 Garlic Clove ((Chopped))1 Red Chilli ((Chopped))1 tsp Smoked Paprika 1. Preheat oven to 200*C (180 Fan), Gas Mark 62. Place the tomatoes on baking tray, season and then sprinkle over sugar & balsamic vinegar together with half the oil. Roast in the oven for 20 minutes.3. Place tomatoes, peppers, paprika, chilli, garlic & remaining oil into a blender. Blend into a rough paste/dip.4. Add salt & pepper to taste.

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