Recipes
Breakfast Ideas
Lunch and Dinner Ideas
Baking and Desserts
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All Recipes
Veggie-packed Egg Fritatta Muffins
Nothing compares to a protein-rich, nutrient dense breakfast of eggs and veg. But sometimes that can feel more challenging to do if you’re time-poor or have to eat breakfast on the move or at work. These egg frittata muffins are the answer. They are the perfect batch-cook recipe for a quick weekday breakfast. They are also absolutely fantastic for kids’ lunch boxes and, like a frittata, you can fill them with just about anything.
Baked Cajun Cauliflower
I absolutely love baking cauliflower, along with its leaves (because they are also very delicious and nutritious). It works a great base for holding a range of different flavours, with many going for the classic turmeric. This dish is perfect if you are trying to get someone to enjoy cauliflower who may otherwise be a little dismissive of it.
Sweet Potato Pancakes
It’s pancake day but I don’t know anyone who doesn’t enjoy pancakes all year round. So, here’s a fun way of making pancakes that involves a little added veg, some protein (eggs) and no flour (or gluten) to make a balanced meal and avoid any post pancake energy slump. Gluten-free, dairy-free (if you like), and delicious!
Scrambled Tofu
I appreciate that there are many of you out there who don’t eat eggs for whatever reason, and you need an alternative. Ideally you still want to be aiming for that balanced breakfast with complete protein, beneficial fat and vegetables if you can. So, why not try scrambled tofu?I know what you may be thinking - tofu tastes like nothing. Well, that’s why you need this simple recipe to bring it to life. This dish is so delicious that even if you’re an avid egg fan, you may still want to try this to shake things up a bit.
Easy Leek and Celeriac Soup
This celeriac and leek soup is the perfect warming winter dish for your weekday lunches. It is extremely easy to make with a handful of ingredients and tastes light and fresh yet creamy. Prepare a batch and enjoy it throughout the week. Celeriac is perhaps one of the most underrated vegetables and it needs to be celebrated more. The season in the UK runs from September to April. It’s the perfect soup to make after a trip to a farmer’s market at the weekend, using fresh, organic produce, and a few ingredients goes a long way.
Roasted Vegetable and Beluga Lentil Salad
This roasted vegetable and beluga lentil salad is such a simple recipe and it’s also deliciously nutritious. It’s got a Mediterranean feel but with North African seasoning to mix things up. Black beluga lentils are my favourite variety of pulses. They’re quick to cook and don’t go mushy like some others. They contain a good amount of plant protein, fibre and a number of minerals including calcium, potassium, magnesium and a number of B vitamins.
Smokey Bean and Tempeh Casserole
It gets to this time of the year and there’s nothing more comforting than cooking up a soul-warming casserole. This recipe was the product of a mixture of vegetables in the fridge and I encourage you to use whatever you have available. The tomatoes and the seasoning give it a delicious smokiness.
Red Lentil Dahl
This delicious red lentil dahl is one of my favourite comforting easy recipes that only takes about 30 minutes to make and packs a serious flavour punch. It is perfect for the colder months and is amazing for batch cooking because portions can be kept in the freezer for a quick meal.
Cheesy Stuffed Courgettes
This is a great vegetarian dish for late summer / early autumn when you find these beautiful round courgettes at your local farmers’ market. If you can’t get hold of the round ones, you can use large normal courgettes or marrow. The filling is packed with mushrooms, quinoa and blue cheese.
Easy Lentil Chilli
Looking for budget friendly, easy meal prep inspiration? Look no further. Here’s my easy lentil chilli recipe made with store cupboard staples. It’s a vegan recipe great for anyone trying to cut back on meat, dairy and any inflammatory foods. I’ve included a selection of veg that I had in the fridge, but you can mix up the ingredients depending on what you have available.