• Healthy Mango Muffins (vegan)

    Mango, in November? I know what you’re thinking – I’ve gone crazy. Or clearly moved to some hot, exotic country and not mentioned it. Nope – neither. I have, however, discovered canned mango pulp from my supermarket. Enter: mango curry (thank you Vegan Richa), mango oatmeal, mango pancakes, and healthy mango muffins. All. Year. Round.

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  • Easy, One Bowl Vegan Protein Pancakes

    Sunday day,  pancake day. Or: do as I do and make a big batch of these pancakes, and then every day is pancake day! When I’m not experimenting with making dessert-flavoured pancakes (like these carrot cake ones) I actually just like to make plain protein pancakes. Why protein pancakes? Because if I add some extra nutrients I feel I can use that as an excuse to have them with for five days straight.

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  • Healthy Autumn Spiced Granola (vegan, oil free, sugar free)

    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.

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  • Healthy Blueberry Muffins (Vegan)

    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.

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  • Curried Kale and Tofu Scramble

    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. 

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  • Cherry Bakewell Overnight Oats

    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.

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  • Lemon Chia Pudding

    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.

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  • Vegan Blueberry Pancakes with Tahini Drizzle

    Despite my long-standing, well-known love of porridge for breakfast, I have a confession. I really like another kind of breakfast food. Pancakes. Pancake Sunday is a beloved, solo tradition. Solo because… well because my OH likes to sleep in, and my rumbly stomach gets me up before he is ready to roll out of bed.

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  • Healthy Strawberry Cheesecake Oatmeal (vegan, gluten free)

    Do you ever have those mornings where you wake up craving a really specific flavour? Not a food, necessarily, but a taste. I had one of those mornings a few weeks ago. I was dreaming about strawberries – probably because I picked up the most delicious, sweet, strawberries the day before and we have strawberry cheesecake Oreos in our snack box – and I woke up craving strawberry cheesecake.

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