Healthy living recipes



Carrot- pepper vegetable spread

Recently I’ve been into making veggie spreads. “Veggie-what?” I hear you say. Think of it as an alternative spread for your morning toast, purée for pasta sauce, filling for a lasagne or all round genius way for effortlessly increasing the amount of veggies in your diet.

I like to roast my veggies as roasting adds a great depth to the flavour.

To make a simple three veggie spread you’ll need:

3 carrots

2 parsnips

2 red bell peppers

Dollop of olive oil

Spices: nutmeg, chilli, salt

Preheat the oven to 180C.

Cut the veggies lengthwise into a similar thickness. Coat the veggies with oil and roast for 40min or until they’re turning soft and starting to brown.

Put all ingredients and spices into the food processor and blend until smooth. Enjoy!

Leftover pumpkin bake

This year my husband was super keen to carve a pumpkin 🎃 Since this is our first Halloween as a family of three, he was excited to set a new tradition. Having researched lots of designs, he opted for a simple smiley face, which is now proudly decorating our window sill.

I absolutely hate wasting food so I was keen on using the pulp of the carved pumpkin.

I made this pumpkin bake and it was a real hit. My husband and I ended up finishing the entire tray in one go and we ended up buying another pumpkin just to make it again. I served it with some garden salad, seed mix & tahini sauce, which lifted it to another level.

As always, this recipe calls for only few ingredients and spices, making it a winner if you’re looking for a wholesome dinner ideas on a budget.

To serve 6 (or two very hungry adults), you’ll need:

Pulp from a carving pumpkin

3 medium potatoes – grated

2 carrots – grated

1 onion – chopped

1 stalk of rosemary

Salt & chilli to season

Dollop of rapeseed oil

Start off by pre-heating the oven to 160C.

Chop the onion and fry it until caramelised. Add in grated carrots and fry for 5mins until they start to brown. Add chopped rosemary & seasoning.

Next add potatoes and pumpkin to the mix and stir thoroughly until the veggies are evenly mixed. Transfer the mix to a baking tray.

Bake the mix for 40 minutes at 160C and 20min at 190C if you want it to go golden.

Serve immediately and enjoy!

Cauliflower-lentil soup

I love making soups when I’m short of time. It’s a delicious way of packing in lots of veggies, whilst spending very little time prepping ingredients.

Here’s a cauliflower-lentil soup which turned out to be a real hit in our house.

You’ll need:

1 whole cauliflower with leaves

3 carrots

1 onion

1/2 cup of red lentils

3 bay leaves

Salt, chilli, rosemary, sage – to taste

Dollop of olive oil for frying

Start off by chopping peeled onion and frying in olive oil. Whilst onions are frying roughly chop carrots.

When the onions start to caramelise, add chopped carrots and continue to fry for another 3 minutes.

Separate cauliflower florets & leaves and add to onion & carrots. Next cover veggies with boiling water and bring the soup to the boil. Add lentils, seasoning and spices and simmer on medium heat for 25min or until lentils are soft.

Blend with a hand blender until smooth. I served the soup with roasted chickpeas, pumpkin seeds, pine nuts & a drizzle of sesame oil, but it’s delicious as is.

Blueberry – apple ice lollies

This two-ingredient ice lolly is a life changer. It’s so refreshing and delicious, and with no added sugar it makes a perfect treat. Best of all – it takes literally seconds to make.

To make a few ice lollies simply add a handful of blueberries to the ice lolly mould and pour over apple juice. Leave in the freezer until solid (2-3hrs). Enjoy!

Chocolate chip oat cookies

I absolutely love oats, they are a true cupboard staple in our home. I have oats everyday either in porridge or as muesli, oat bars, flap jacks or cookies. I also add oats to smoothies, cakes and crumbles. The best part is that they are very nutritious and great for your gut since they are loaded with vitamins, minerals & antioxidant plant compounds.

To satisfy my oat craving, I baked these chunky chip oat cookies. They contain wonderful mix of spices which takes them to the next level. And with total 20min cooking time, you really can’t go wrong with these.

To bake 9 cookies you’ll need:

2 cups of oats

2 tbsp coconut oil – melted

4 tbsp coconut sugar

4 tbsp water

1 tsp baking powder

6 cloves – crushed using pestle & mortar

Couple shakes of cinnamon, cardamon & nutmeg

1 bar of dark chocolate

Pre-heat the oven to 160C.

Mix together all ingredients except chocolate until a good consistency dough forms. Add more water if needed. If you’re using food processor you won’t need more water.

Crush the chocolate bar into small chunks and add to the dough. Mix everything and make cookie like shapes. Bake for 15min and enjoy!

Blueberry-banana muffins

These banana-blueberry muffins are a perfection. Perfectly moist, but not soggy, sweet, but not sickly – everything you may wish for in a breakfast.

To make 12 medium size muffins you’ll need:

2 large ripe bananas

1, 1/2 cups of oat flour (you can make it by blending in a food processor / blender)

1/2 cup of water

1 tbsp cinnamon

2 tbsp coconut oil – melted

2 tbsp maple syrup

1 tbsp chia seeds

1 tbsp milled flax seeds

1 tsp baking soda

1 cup of frozen blueberries

Pre-heat the oven to 180C.

Mix all ingredients except blueberries, ensure the dough isn’t runny or stiff (if runny – add more oat flour, if stiff – loosen with water). Gently fold in blueberries and pour the mix into the muffin tray. Bake for 40-50min until the top starts to brown and the base has firmed up.

Fruit & berry oat bars

These fruit & berry oat bars are seriously good. Slightly chewy, sweet yet a bit tangy – a real crowd pleaser. The secret ingredient in these oat bars is Golden berries which are loaded with nutrients & antioxidants. On top of being absolutely yummy, these oat bars will help you keep your energy levels high throughout the day.

To make 20 oat bars you’ll need:

3 cups of oats

1 cup dried apricots

1/2 cup dried mango

2 tbsp coconut oil – melted

2 tbsp almond butter

3 tbsp maple syrup

1/2 cup dried cranberries

1/2 cup golden berries

1/3 cup water

Pre-heat the oven to 140C.

Whizz the oats with apricots, cinnamon, almond butter, maple syrup and coconut oil. Next chop mango and add to the food processor. Add cranberries, golden berries and water and whizz until a dough-like consistency forms.

Line a baking tray with the dough and bake for 25 mins. Cut the mix into oat bars as soon as you take them out of the oven to avoid crumbling into a muesli. Enjoy

Hazelnut – cacao pops

Chocolate with hazelnuts is my all time favourite combo. These hazelnut cacao pops have a lovely crunch and deep cacao flavour. With only 4 ingredients and 10 mins prep time, they make a perfect sneaky afternoon chocolate fix.

To make 19 pops you’ll need:

1 cup of blanched & roasted hazelnuts

3 tbsp coconut oil – melted

4 heaped tbsp raw cacao powder

4 tbsp maple syrup

Whizz 1/2 cup of hazelnuts in a food processor until it forms hazelnut butter. Chop rest of the hazelnuts in rough chunks. Mix all ingredients together and pour into a cute mould. Leave in the fridge to set for an hour and enjoy! Store in the fridge up to a month.

Peanut butter – lentil brownies

These lentil brownies are seriously good. So gooey, nutritious and delicious, you can’t even tell they contain lentils. The best part is that this recipe requires only few ingredients and can be whipped together in a few minutes.

To make a small tray of these brownies you’ll need:

1/2 cup of lentils

1 cup of oats

3 tbsp raw cocoa powder

3 tbsp coconut oil – melted

1/3 cup of maple syrup

3 tbsp chunky peanut butter

Pre-heat the oven to 180C.

Start off by cooking lentils. Pop them in a sauce pan, cover with water (proportions are 3 cups of water to 1 cup of dry lentils) bring to a boil, reduce heat and simmer for about 10 min until they are tender. Drain and set aside to cool for 10 min.

Next mix lentils, oats and maple syrup in a food processor (you can skip this step for a chunkier dough) until the dough becomes smooth. Add cocoa powder, coconut oil & peanut butter and mix thoroughy. If the dough is too thick, add a dash of water for thinner consistency. 

Pour the dough into a lined baking tray and bake for 20 minutes. Voila!

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