As I mentioned in my last post: autumn is undoubtedly here. I’ve even gone out and bought a thicker coat – something I managed to avoid doing for all of the cold months last year. Another clue to the turning seasons: my posts. Last week, a soup, this week, cinnamon-scented, slightly ginger-spiced vegan granola. Yep: my autumn spiced granola is here.
These hot chocolate marshmallow cookies are the perfect cookie to enjoy on a cold, winter evening – and even better dunked into a steaming hot mug of… well, anything. My favourite is a homemade mocha or just a hot chocolate. The melted marshmallows make a divine combination.
Well, I don’t know about where you live but up in Manchester, autumn has arrived with force! It came as a bit of a shock this past week, especially since I ended up in Prague on my birthday where it was 20°C and sunny, then returned to catch the edge of a hurricane. The sudden onset of wind and rain means I’m wanting hot lunches again, after a summer of salads and a few sneaky peanut butter and Marmite sandwiches. And what’s better than a delicious, flavourful turmeric, carrot and lentil soup?
I have a sneaky confession: I really like this kind of treat. The fact that they require NO BAKING (just a little melting) and they aren’t that hard to clean up after doesn’t hurt either, let’s face it. But in all seriousness, these little (or not that little – it’s up to you when you slice them) marshmallow treats are like little bites of childhood for me.
Do you ever have those times where you just really don’t feel like baking? Or cooking? Or really doing much of anything in the kitchen? That’s been me for the past few weeks and so last week I completely gave into the feeling. No post, no social media, no emails… I just took myself on a little break. Well, not really a break because I still had work and the rest of life going on, but nothing food-related progressed until yesterday. Like a little niggle in the back of my brain, the desire to make something came back and I was out to the shops to pick up some ingredients as soon as the opened. The first thing I did after stepping foot in the kitchen was to whip up a batch of my healthy blueberry muffins, which I first made a few months ago and held off posting until I could make them again.
Hands up if you like a savoury breakfasts? Well – this one is for you. Although, if you’re like me and prefer something sweet for breakfast then don’t panic either – just do what I do, and eat this curried kale and tofu scramble at lunch instead.
Make ahead breakfasts: the saviour of busy people across the planet. On days when I’ve forgotten that I really need to wash my hair, make some lunch and buy a train ticket I am incredibly grateful for the days when at least I know I just need to grab a jar of cherry bakewell overnight oats out the fridge as I dash to the train station ticket office with my hair still wet.
Time flies, and apparently so does the first part of September! I totally forgot to finish this before going on holiday. I considered leaving this one out altogether, but I’d actually already prepped most of it in terms of recaps and such (below). So here it is, much delayed: what happened in August on the blog?
Meal prepping food should be easy and the end result, irresistibly delicious. My lemon chia pudding ticks both those boxes. Topped with bright, homemade vegan lemon curd and tart berries, this divine make-ahead breakfast ticks all my boxes for a grab-and-go breakfast.