Recipes
Breakfast Ideas
Lunch and Dinner Ideas
Baking and Desserts
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All Recipes
Tamari Salmon and Vegetable Stir Fry with Peanut Dressing
Stir fry is a go-to recommendation for my clients who have limited time and need to get more plants in their diet. This recipe, combined with super nutritious, omega-3-rich wild salmon, is a force of nutrients to be reckoned with (that is ready in 20 minutes). Don’t worry if you don’t have all the exact ingredients – another great thing about stir fry is that you can put just about any vegetable in it and it will taste great. All I ask is that you include at least 5 different varieties. I also recommend including the bean sprouts, as in this recipe, they substitute what would have been noodles.
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.
Hazelnut Twix Bars
Hazelnut Vegan Homemade Twix Bars that taste as good as they look and sound. These are dairy-free, gluten-free and refined-sugar-free! When it comes to sweet treats like this, I’m always going to be an advocate of balance and not making them a routine thing. I also recommend enjoying these straight after a savoury meal with plenty of protein in, as they will be digested with that meal and this will help to reduce any spike in blood sugar levels afterwards. There are still multiple health benefits to the natural ingredients in these so I will always recommend homemade over shop-bought processed foods.
Prawn and Tempeh Red Curry
Thai curry has got to be one of my favourite foods. Although, perhaps this is unusual, but I always prefer my homemade curries to takeaways or anything that has come from a packet. You really don’t need a paste if you have enough of the herbs and spices in your store cupboard. This particular dish has aromatic flavours, a good level of spice, a coconut base and a bit of peanut butter thrown in for good measure. I’ve combined two types of protein - prawns and tempeh - but you could do one or the other, or something different!
Avocado Chocolate Mousse
I’ve experimented with a few avocado chocolate mousse recipes, and some taste a lot better than others. I think I’ve landed on the best here (in my humble opinion). It’s been tried and tested on non-believers, this dreamy dessert is akin to a Gü chocolate pot. This dessert is certainly not for everyday consumption, but it makes a wonderfully indulgent (yet relatively healthy) end to a dinner party or date night.
Thai Sweet Potato and Carrot Soup
This Thai sweet potato and carrot soup is inspired by my favourite Penang curry - made extra delicious but the subtle peanut flavour balanced perfectly with coconut milk, fresh ginger and spicy chilli pepper. YUM SCRUM.
Lemon, Courgette and Almond Cake
This lemon, courgette and almond cake is a lovely citrusy loaf to enjoy in the summer months. It’s deliciously moist – the kind that you have to eat with a fork. It’s also gluten free, dairy free and relatively low in sugar. I also added a little turmeric to it to make it super yellow and just a teeny bit aromatic.⠀
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.