Sweet potato fritters

Long week of prepping for deadlines, I thought this would be a good chance to create something quick, easy and different.

What you will need:

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• 1 large shredded sweet potatos 
• 1/3 cup of plain flour 
• 1/2 cup spinach
• 1 red onion
• 2 carrots grated
• 2 large egg, lightly beaten
• Salt (and pepper) to taste
• Coconut oil for cooking

How will you make this?

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• Firstly grate your sweet potato, carrots into a mixing bowl, cut your red onion into small pieces along with finely cut spinach
• Crack two eggs into the mix along with 1/3 cup of plain flour
• Mix together until it is a mixed consistenty – adding salt and pepper for taste.
• Fry on a high heat, flipping after 2 mins on either side – once a brown colouring these are ready to be served
• I love combining these with sweet chilli sauce and extra spinach or salad.

This was the easiest thing and quickest meal – perfect for lunch or dinner which takes no time at all.

Stuffed roasted pepper with potatoes and vegetables

Probably been thinking, where has she gone? haven’t seen a post from Alice for a while.. the truth is, a lot of work has occurred and I have been so stressed and preoccupied with getting it done! It mounts up so much and I completely forgot about my blog! I really loved this dinner I had the other week and it was fab, It allowed me eat a good meal even when the work load is at its highest.

This serves one

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What you will need:

• 1 Pepper
• 1 baking potato
• Handful of kale and spinach
• Asparagus
• Half a red onion
• Handful of button mushrooms
  

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How to make:

1. Cut your potato into small cube pieces, place onto a baking tray – lightly drizzle  coconut oil (or any oil of your choice!) sprinkle mixed herbs, salt and pepper on top along with a clove of garlic to add extra flavour, place in the oven at 180 degrees for 10 minutes.
2. As your potato is cooking, place into a frying pan your kale, mushrooms and asparagus- drizzle again with oil, salt and pepper for taste.
3. Once the potato is cooked along with the veg – dismember your pepper placing all your ingredients inside – grill for 10 minutes on a high heat until a slight change in colouration.

This meal is quick, easy and amazing when you just can’t be bothered to cook anything at all.

Roasted vegetable pesto pasta

A stressful week, with mixed emotions… illness and stress combined isn’t great, but this did help (a little bit).

(This serves one)

You will need:

• 100g of wholewheat pasta
• Handful of on the vine tomatoes
• 3 carrots
• handful of spinach
• 1 table spoon of green pesto
• 1 table spoon of quark

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• On a high heat, pop your pasta in a saucepan and boil your pasta until soft.
• Whilst your pasta is cooking, roast your vegetables – cut your tomatoes in halves or quarters. Slice carrots thinley – add your oil ( I love coconut oil) and mixed herbs cooking for around 10 minutes (180 degrees).
•  Once pasta and vegetables are cooked – combine them together, add your pesto and quark, then serve!
• This would be great with garlic bread, or olive bread.

Stuffed sweet potato jackets with roasted vegetables

I really fancied this for quite a while, hungover me thought this would be a great idea and give me some cheesy goodness.

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You will need:

• 2 small sweet potato or 1 large
• Handful of mushrooms
• Handful of spinach
• Sour cream
• Pesto (optional)
• Avocado (optional)
• Handful of cheddar cheese or cheese of your preference
• Sprinkling of parmesan

1. Bake sweet potatoes at for 200 degrees for 20 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling.
3. In a separate pan heat mushrooms,chickpeas and spinach until cooked.
4. Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato,  Stir in chickpeas, spinach, mushrooms adding plenty of salt and pepper.
5. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
6. I topped mine with pesto, sour cream and parmesan, adding avocado on the side.

Enjoy as a hangover cure (as per)

Veggie sausage pasta bake

Its the end of the week, been so so busy! hence why this is falling on a Friday not a Wednesday! Sorry for the delay in getting this out. I decided to pop this on the blog today as this is the perfect comfort food. I went to Bristol yesterday, looking at different fabrics for buying, so I’m exhausted. However, I needed some comfort food, a perfect fix after a long day.

You will need: (This serves two or if you are feeling piggy like I always do.. it can serve one)

You can obviously make this non-vegetarian!

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•  2 x Vegetarian sausages ( I really love the Linda McCartney ones)
• Handful of your favourite pasta (I love penne) – I mean I measure it by handful but as everyone always saids you always make more than what you need! – you can set the leftover pasta for lunches the following day or dinners.
• Half a tin of chopped tomatoes 
• handful of tiny fresh tomatoes – I use tomatoes on the vine
• 1 clove of garlic
• Half a cup of spinach
• Lots of cheese! – be generous, I mean this is a comfort food dish

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• Preheat your oven to 180 degrees on the fan setting, Place your pasta on a medium heat – cooking until soft
• Once your pasta is cooked, drain your pasta and set aside until other ingredients are ready.
• Place your sausages onto a baking try and cook at 180 degrees for 20 minutes.
• As your sausages are cooking – prep the sauce by cooking on a medium heat the tinned chopped tomatoes, tomatoes on the vine (cut these in half) along with half a cup of spinach, next add mixed herbs, salt + pepper, one clove of garlic for taste.
• Mix all of your ingredients together into a mixing bowl – combining the pasta and the sauce – place cheese and mix together
• Next place this into a baking dish, adding another layer on cheese (Pop the grill option on your oven but at 180 degrees, this will stop your cheese from burning completely).

I hope this cures hangovers, cravings or even just comfort food after a long day.

Mediterranean Sweet potato and chippea mix

What a week its been.. I’m officially an adult! 21? where does the time go? but as I’ve been super busy celebrating, I decided to create this dish. I love throwing things together and this is a perfect example of that. It combines cous cous, chippeas and load of lovely veg – a good cure for a hangover.

This serves one.

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• What you will need:
• Handful of spinach
• Handful of kale
• Handful of carrots
• Half a red onion
• 5 button mushrooms
• Half a sweet potato
• Handful of chippeas
• half a sachet (50g) of mixed vegetable cous cous

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How to make:

1. Dice into cubes sweet potato and slice half a red onion, lay all your veg onto baking tray and put a table spoon of coconut oil, mixed herbs and salt + pepper to season.   (cook for 10 minutes at 180 degrees)
2. In a saucepan, boil kale and spinach and carrots until its full boiled (until carrots are soft).
3. Place cous cous into a pan and add boiled water until the cous cous has soaked up the water.
4. Serve and sprinkle with chippeas (or you can roast your chippeas with the rest of your vegetables)

 

Effortless burrito bowl

I decided to just throw this together, I wanted to use bits up in the fridge that were on their last legs! I found a lot inspo on Pinterest and decided to give this a go!

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You will need:

• Handful of spinach
• Handful of kale
• Half a sweet potato
• Half a baking potato
• 1 red onion
• Half an avocado

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How to make:

• Preheat the oven to 280 degrees on the fan option. Place the cubed sweet potatoes, baking potatoes (cubed) and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with smoked paprika, pepper and mixed herbs. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 15  minutes, turning halfway through. Remove from the oven and set aside.
• In a large mixing bowl, combine roasted sweet potatoes and onions and baking potatoes.
• Put the kale and spinach on a baking tray and put in the oven for 5 minutes.
• Place the rice on the bottom layer, then add the vegetables, top with avocado and sweet chilli sauce for an extra kick.

This is perfect as a lunch for the next day as this is what I did!

 

Roasted vegetable and pesto pitta breads with avocado

As you are probably aware, I have started university. I love creating something out of nothing and especially when it is basic items that are in my cupboards and fridge.

I decided to make these little tasty treats, perfect for lunch, dinner or a snack! It is a very cheap and easy meal which anyone can make at home… a student or not!

You will need:

• Avocado
• Handful of spinach
• handful of mushroom (diced)
• Pesto  (I prefer green but you can have red or green).
• pitta breads (one or two it is your choice)

How to make:

1. I start by dicing the mushrooms into quarters, and placing into a pan with the spinach on a high heat with coconut oil.
2. Mash up one avocado, seasoning with pepper, ready to be placed onto the pitta.
3. Place pitta breads into the oven at 180 degrees on the fan setting.
4. Once the vegetables are cooked, take the pitta breads out the oven, start by spreading a layer of pesto onto the pitta bread and then mashed avocado on top.
5. Layer the vegetables on top, I love to drizzle with sweet chilli sauce and cracked black pepper for the perfect finish

Healthy raw & vegan snicker bars

Healthy snicker bars? who would of thought? and vegan? even better! This is my first attempt at making homemade chocolate bars and lets face it, it won’t be my last! peanut butter, chocolate.. everything you need to make the rain go away.  As you can probably tell chocolate is my favourite thing ever, so this was a no brainer. And if you’re after the calorie content…… you won’t find it here…

Bottom Layer:

• • 3/4 cup smooth peanut butter, unsalted
  • 2 tbsp coconut oil, melted
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups porridge oats ( I mix mine with chia seeds)

Top Layer:

• 10 – 12 Medjool dates, pitted
• 1/4 cup peanuts, plain
• 200g of vegan chocolate or chocolate of your choice
• 1 tbsp coconut oil
• 2 tbsp peanuts, finely chopped
• Sea salt, to taste

Directions:

1. 1. Line 9″ x 5″ loaf pan with parchment paper and set aside.
   2. In a medium bowl, add peanut butter, coconut oil, vanilla extract, salt and stir to combine. Add oats and mix well (might use your hands). Transfer to prepared loaf pan and pat into a layer using your hands and spatula.
   3. Place pitted Medjool dates inside side down, a butterfly shape, tightly in a single layer leaving no gaps, Sprinkle with 1/4 cup peanuts.
   4. Melt chocolate chips with coconut oil either in microwave or over a double boiler. Pour over layers and spread with spatula. Sprinkle with chopped peanuts and sea salt. Freeze for about an hour or until chocolate is firm. Remove from the pan by holding onto parchment paper flaps and cut into 11 – 12 bars. Enjoy frozen.

Storage Instructions: Freeze in an airtight container for up to 3 – 4 months.

 

Bunless easy bean burgers

I often buy bean burgers, but I often think they are too spicy (probably because I’m actually a total wimp) but I thought for a change.. no I’m not going to get my favourite ones out the freezer, I’m going to make my own! so thats what I did, I raided the cupboard to find anything I could put into these!

I 100% just threw everything into these little babies.

What you will need:

• 5 tsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 carrot, coarsely grated
• 1 sweet potato (cut into cubes)
• handful of spinach
• hallumoi (optional)
• 1 can of cannellini beans, drained and rinsed
• 55 g (2 oz) fresh white breadcrumbs (I simply popped mine into a food blender)
• 2 garlic cloves
• 1 handful of kale
• chili
• 1 egg

Method:

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1. Cut all vegetables into small portions/cube sizing (this will make it easy when it is combining all the ingredients together)
2. Pop coconut oil or (oil of your choice) onto a baking tray, add all veg onto the tray and cook for 20 minutes or until vegetables are all soft.
3.  Tip the cannellini beans into a bowl and mash with a potato masher to break them up roughly. Add the cooked vegetables, breadcrumbs, cheese, and salt and pepper to taste and egg. – using a potato masher.. I MASHED everything all together – pretty liberating.
4. Use your hands to mix all the ingredients together, then divide into portions and pop in the oven for 30 minutes and

I served these with coleslaw and homemade chips, along with my favourite thing ever.. kale! 100% gonna try kale crips after this recipe as they came out soooo crispy and tasted really really good! so stay tuned for that recipe, which is exciting! Due to the beans, spinach and kale + a whole load of other fab ingredients. This is rammed full of iron and protein which is perfect for after a workout.

I really hope you liked this recipe.

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