@misterrands

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The Best Vegan Mac ‘n’ Cheese ever, I Promise!

If you’re after mouthfuls of gooey cheesy deliciousness then this recipe is for you: crispy on top; smooth and creamy underneath, it’s decadent soul food at its very best!

Prep | 10 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

• 300g dried macaroni

• 30g vegan butter

• 25g flour

• 500ml soya milk

• 1tsp mustard (or to taste – I prefer 2tsp)

• 200g extra mature vegan cheddar, grated

• 1tsp smoked paprika (or to taste – I prefer 1tbsp)

• 1tbsp vegan Worcester Sauce

• Salt and pepper, to taste

• 3tbsp pasta water, reserved after cooking

METHOD

• Preheat your oven to 220C / 200C fan / Gas Mark 7

• Cook the macaroni for a couple of minutes less than normal as it’ll cook further in the oven

• While the macaroni is cooking make the roux / cheese sauce. Melt the butter in a pan on a low heat then add the flour and stir until combined. Cook for a further 2 minutes stirring frequently. The mixture will get stiff but that’s normal

• Gradually add the milk, stirring constantly, to loosen the mixture and when fully combined gradually add more milk. Done over a low heat this should lead to a smooth sauce but you can whisk out any lumps

• When all the milk is incorporated add the mustard, smoked paprika, Worcester Sauce and season to taste. Add half the cheese and stir to combine then turn off the heat

• Drain the pasta when its ready, reserving 3tbsp of the cooking water

• Add the pasta and cooking water into the sauce and stir well

• Pour into a shallow ovenproof dish and sprinkle over the remaining cheese

• Bake for around 10 minutes or slightly longer, until the top has taken on a nice brown colour and the bottom is gooey and creamy. Absolutely Delicious. Enjoy x

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Tomato, red pepper & Kale Vegan curry

Prep | 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

⁃ 1tbsp veg oil

⁃ 2x punnets (approx. 800g) of piccolini cherry tomatoes, rough chopped

⁃ 6 salad tomatoes, rough chopped

⁃ 1x 400g tin of cannellini beans

⁃ 1 red pepper, cubed

⁃ 4tbsp tomato puree

⁃ 190ml cold water

⁃ 50g kale (stalks removed) or cavelo nero

⁃ 2tbsp curry powder

⁃ 1tbsp ground cumin

⁃ 1tbsp lemon juice

⁃ Salt and freshly ground black pepper, to taste

METHOD

Heat the oil in a large frying pan then add the tomatoes and fry for 5 minutes. Turn down the heat and simmer for 10 minutes. Add everything else, stir well and cook for a further 10 minutes. Mash half the beans with a potato masher to thicken the sauce. Absolutely Delicious. Enjoy x

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Cauliflower & spinach vegan curry

Prep | 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

Knob of plat-based butter

1tbsp vegetable oil

1 head of cauliflower, cut into bite sized chunks/florets

190ml veg stock

1x 250g bag of spinach

1x 400g tin of butter beans

3tbsp tomato puree

1tbsp cumin

1tbsp ginger

Salt and freshly ground black pepper, to taste

Topping (optional):

Sprinkling of spring onion, cut on the diagonal

METHOD

Heat the butter and oil in a large frying pan then add the cauliflower and sear for 10 minutes, tossing halfway through. Add the purée, cumin and ginger and stir well then cook for a minute. Add everything else and cook for a further 3-4 minutes, or until the spinach has wilted. Absolutely Delicious. Enjoy x

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Kale & Sweet Potato Vegan Curry

It’s better than take out 🙂

Prep | 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

1tbsp coconut oil

2 sweet potatoes, peeled and cubed

1 medium brown onion, diced

3tbsp smooth peanut butter

2tbsp tomato puree

1tbsp ground cumin

1tbsp ground ginger

1tbsp lime juice

500ml boiling water

100g kale (stalks removed) or cavelo nero

Topping:

2tbsp coconut yoghurt

Handful of coriander, rough-chopped

chili flakes, sprinkle of

METHOD

Heat the sweet potato in the microwave on high for 8 minutes (make sure the potato’s on a suitable plate and covered with cling)

Heat the coconut oil in a large frying pan then add the onion and a pinch of salt and cook for 5 mins to soften. Stir in the purée, cumin and ginger and cook for a few more minutes. Add the sweet potato, the water and kale or cavelo nero and stir well. Mash half the potatoes using a masher to thicken the sauce. Simmer for 5 minutes or until the greens are wilted. Stir in the lime juice just before serving

Portion into serving bowls with a dollop of yoghurt and a sprinkling of coriander and chilli flakes.

Absolutely Delicious. Enjoy x

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Smokey Leek & gnocchi vegan stew

Beat the autumn chill with this comforting recipe

Prep | 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

1tbsp extra virgin olive oil

1 brown onion, diced

2 leaks thinly sliced

1x 400g tin of chopped tomatoes

2tbsp cold tap water

2tbsp smoked paprika

500g gnocchi

2tsp Dijon mustard

1tbsp lemon juice

300ml low-sodium vegetable stock

50g mature vegan cheese, grated

Topping:

2 spring onions, cut on the diagonal

METHOD

Heat the oil in a large frying pan and cook the onion and leek for 5 minutes to soften. Add everything else except the gnocchi and cheese and stir well. Simmer for 15 minutes. Add the gnocchi to the pan and cook for a few more minutes then scatter with cheese and whack under the grill until bubbling and golden then top with the spring onion and serve. Absolutely Delicious! Enjoy x

Featured

Super-easy Seared greens with gluten-free noodles

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

250g asparagus, woody-end chopped off

1 broccoli, cut into florets

1 courgette, cut into bite sized chunks

1tbsp extra virgin olive oil

2 packs, gluten-free udon or soba noodles

Salt and freshly ground black pepper, to taste

Seasoning (optional):

1/2 tsp ground ginger

1/2 tbsp gluten-free soy sauce

1/2 tbsp gluten-free teriyaki sauce

METHOD

Preheat the grill to high

Cover your grill grate with foil and place the veg on top with a drizzle of oil and some seasoning (and the optional seasoning to give the dish an Asian flavour). Toss to coat

Cook for 10 mins, turning midway through. The veg should have a nice char on it.

Meanwhile, cook the noodles according to instructions (a few mins).

Portion the noodles into serving bowls and arrange the greens on top. A delicious, quick and easy, midweek meal. Enjoy x

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The fabulous ‘vegan tuna’ sandwich

Prep | 10 mins

Serves | 4

INGREDIENTS

‘Vegan Tuna’ filling

1x 400g tin of chickpeas

4tbsp vegan mayo

1tbsp lemon juice

3tsp dill

1tsp apple cider vinegar

1 red onion, diced and steeped in 2tbsp apple cider vinegar for 5 minutes

Salt and freshly ground black pepper, to taste

For the sandwich

8 slices of gluten-free bread

Handful of mixed salad leaves

2 large salad tomatoes, thick-sliced

METHOD

Place the ‘Vegan Tuna’ ingredients into a blender and pulse until reasonably smooth. The lemon, dill and vinegar really evoke the tanginess of traditional fish condiments and sauces and helps round out the flavour 😋

Store in the fridge for at least half an hour before serving

Now build the sandwich, it’s bread…lettuce…tomato…Vegan Tuna…bread

Absolutely delicious. Enjoy x

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More-ish Roasted Vegetables over gluten-free basil & parsley couscous

Serves | 4

Prep | 5 mins

Cook | 25 mins

INGREDIENTS

140g couscous

200ml of boiling water

2tbsp olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g dried figs, rough-chopped

1tbsp fresh parsley, rough chopped

Salt and freshly ground black pepper, to taste

Topping: Roast Vegetables

1tbsp extra virgin olive oil

3 mixed peppers, finely sliced

1 aubergine, diced

2 salad tomatoes, chopped

Handful of cherry tomatoes

Fistful of basil, separate the leaves from the stalks and give the stalks a good bash

Salt and freshly ground black pepper, to taste

METHOD

Preheat the oven to 230C. Prepare the roasted vegetables – add everything to a roasting tin and toss to coat. Cook for 10 minutes then remove the cooked basil leaves and set aside to cool then finely chop. Continue cooking the veg for a further 15 mins to soften and slightly char. Remove the basil stalks

While the vegetables cook, place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, together with the chopped cooked basil leaves, add a drizzle of olive oil and season with salt and pepper. Portion into serving bowls and top with the roasted vegetables. Absolutely delicious! Enjoy x

Featured

The tastiest homemade passata

You’ll never buy shop-bought again!

Prep | less than 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

Perfect homemade passata

2tbsp extra virgin olive oil

2 punnets of salad tomatoes, rough-chopped (around 12 tomatoes)

1/2 punnet of on-the-vine cherry tomatoes, rough-chopped (around 12 tomatoes)

Fistful of basil, finely-chop the leaves and bash the stalks

20g pitted green olives in oil (around 8 olives), rough-chopped

190ml vegetable stock

1tbsp red wine vinegar

Salt and freshly ground black pepper

Serve with, Vegan Penne Cacio e Pepe

250g gluten-free penne

2tbsp pasta water

1tbsp extra virgin olive oil

35g vegan hard cheese, grated

Salt and freshly ground black pepper

METHOD

Add 1tbsp of olive oil to a large frying pan and heat on med-high. Add all the tomatoes and fry for 5 minutes with the lid on. Once tender squash in the pan with a potato masher. Add the veg stock, vinegar, olives, half the basil along with the stalks (remove them before serving), season and give it a good stir. Cook for 20 mins on a low heat with the pan lid on. Before serving remove the stalks and add a swirl of olive oil

While the passata cooks, make the Vegan Penne Cacio e Pepe

Cook the Penne according to instructions (around 10 mins)

When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cheese and seasoning. Heat on low until the cheese has melted and is well combined

Add the penne to serving dishes and top with the passata and a sprinkle of freshly chopped basil. Absolutely delicious! Enjoy x

Featured

Grilled Aubergine with sultana & apricot couscous

Prep | 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

Grilled Aubergine:

1 courgette, cut into around 8 thick slices

Extra virgin olive oil, drizzle of

Coarse salt

Dressing:

8 green olives, rough-chopped

2 shallots, thin-sliced

2tbsp sultanas

3tbsp red wine vinegar

3tbsp water

1 garlic clove, minced

1tbsp equivalent of sugar substitute

2tbsp extra virgin olive oil

Sultana & Apricot Couscous:

140g couscous

200ml of boiling water

2tbsp extra virgin olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g dried sultanas, rough-chopped

Salt and freshly ground black pepper, to taste

METHOD

Salt the aubergine and leave for 10 mins on kitchen towels to absorb the moisture. Rinse and pat dry

Add the dressing ingredients – except the olives, sultanas and olive oil – to a small saucepan and bring to the boil on medium heat then cook for a minute and take off the heat. Add the remaining ingredients and allow to cool.

Heat the grill to high. Brush the grill grate and the aubergine with olive oil and grill for 5 mins on each side

Place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, add a drizzle of olive oil and season with salt and pepper

Portion the couscous into serving bowls and top with the aubergine and a couple of spoonfuls of dressing. Enjoy!

Featured

Quick & Delicious Vegan Rainbow stir fry

A colourful addition to your collection of midweek-meals, a delicious and nutritious vegan meal that’s ready from scratch in 10 minutes.

Prep | couple of mins

Cook | 8 mins

Serves | 4

INGREDIENTS

3 mixed peppers (red, yellow & green), thin-sliced

2 pak choi, rough-chopped

1 carrot, diced

2 packs, gluten-free udon or soba noodles

1tbsp ground nut oil

Salt and freshly ground black pepper, to taste

Seasoning (optional):

1/2 tsp ground ginger

1/2 tbsp gluten-free soy sauce

1/2 tbsp gluten-free teriyaki sauce

METHOD

Heat the oil in a large frying pan or skillet then add the carrots and fry for 5 mins. Add the remaining veg and fry for 3 mins, tossing regularly while cooking. Add the optional seasoning, give everything a good stir and plate up – enjoy! X

Featured

Easy Tomato & bean stew

A light and nutritious stew that’s perfect for cold autumn nights

Prep | less than 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

1tbsp olive oil

1 brown onion, diced

4 salad tomatoes, rough-chopped

large handful cherry tomatoes, rough-chopped

200ml veg stock

400g barlotti beans

400g cannellini beans

Salt and freshly ground black pepper, to taste

METHOD

Heat the oil in a large sauce pan then add the onions and tomatoes and fry for 5 mins to soften. Add everything else and simmer for around 10 mins for the sauce to reduce and thicken. Serve warm with big hunks of gluten-free bread. Enjoy!

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Spicy Homemade Beans

On a cold day nothing beats a bowl of comforting homemade spicy beans!

Prep | none

Cook | 10 mins

Serves | 4 (as a side)

INGREDIENTS

400g tin of chopped tomatoes

400g tin of cannellini beans

400g tin of barlotti beans

1tsp cumin

1tbsp smoked paprika

1tsp za’atar

1tbsp olive oil

Salt and freshly ground pepper

METHOD

Tip everything in a large sauce pan and stir well. Cook on a rolling boil for up to 10 minutes for a thickened sauce. Dish up with a drizzle more oil. Pair with big hunks of gluten-free bread or a Crunchwrap for a lovely light supper

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Smokey Vegan Cheese Broccoli Bites

A quick, healthy & delicious snack

Prep | 2 mins

Cook | 3 mins

Serves | 4

INGREDIENTS

1tbsp olive oil

1 broccoli, cut into florets

1tsp cumin

1tsp smoked paprika

35g vegan hard cheese, grated

Salt and freshly ground pepper

METHOD

Preheat the grill on high. Heat the oil in a large frying pan on high and sear the florets for a couple of mins, tossing occasionally, until they’ve taken on some colour. Add the seasoning and stir well to coat. Sprinkle over with the cheese and whack under the grill for a minute. A quick, healthy and delicious snack or use in a filling Crunchwrap

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A warm wintry stew of beetroot, red lentil & vegan halloumi

A delicious wintry stew that’s easy to make

Prep | 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

500g cooked beetroot, cut into wedges

2tbsp red wine vinegar

1tbsp, extra virgin olive oil

300g uncooked red lentils

Large handful of flat-leaf parsley, rough-chopped

Salt and freshly ground black pepper

225g plant-based halloumi, cut into cubes

METHOD

Cook the lentils according to packet instructions (around 25 mins). Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. Char the halloumi in a large pan on high heat with a little olive oil (around 5 mins). Add the lentils to the roasting tin when ready, along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the halloumi. Serve warm. Absolutely delicious! Enjoy x

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A Crunchwrap of Spicy Homemade Beans with Smokey Vegan cheese broccoli bites

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

Spicy Homemade Beans

400g tin of chopped tomatoes

400g tin of cannellini beans

400g tin of barlotti beans

1tsp cumin

1tbsp smoked paprika

1tsp za’atar

1tbsp olive oil

Salt and freshly ground pepper

Smokey & Cheesy Broccoli Bites

1tbsp olive oil

1 broccoli, cut into florets

1tsp cumin

1tsp smoked paprika

35g vegan hard cheese, grated

Salt and freshly ground pepper

For the Crunchwrap

4x gluten-free soft wraps

1 avocado, finely chopped

METHOD

First, make the Spicy Homemade Beans. Tip everything in a large sauce pan and stir well. Cook on a rolling boil for up to 10 minutes for a thickened sauce

While the beans cook, make the Smokey & Cheesy Broccoli Bites. Preheat the grill on high. Heat the oil in a large frying pan and sear the florets for around 5 mins, tossing occasionally, until they’ve taken on some colour. Add the seasoning and stir well to coat. Add the cheese then whack under the grill until it’s melted (a few minutes).

Construct the Crunchwrap. Heat a large frying pan on high then add a wrap and a couple of spoonfuls of beans and broccoli over one half with a little more cheese. Cook until the wrap turns slightly crunchy then add some avocado and fold over the wrap. Serve while hot. Absolutely delicious! Enjoy x

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Healthy homemade baked beans

You’ll never buy shop bought ones again!

Prep | less than 5 mins

Cook | 5-30 mins (cook longer for a thicker sauce)

INGREDIENTS

Drizzle of extra virgin olive oil

400g tin of barlotti beans

400g tin cannellini beans

2x salad tomatoes, finely chopped

Handful of cherry tomatoes, finely chopped

1 lemon, juice & zest of

Salt and freshly ground black pepper

Optional:

1x400g tin of chopped tomatoes to bulk it up

A sprinkling of chilli flakes, to add some heat

METHOD

Heat the oil in a skillet or large frying pan on high-heat. Add the beans and fry for a couple of minutes to soften. Add everything else and cook for at least 5 minutes to allow the tomatoes to soften and reduce. Cook further for a richer, thicker, sauce (up to half an hour). Top with a fried egg for a decadent supper or use as a base to something from the freezer, like a vegan pie.

Absolutely delicious! Enjoy x

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A warm salad of beetroot, lentil & feta

A delicious wintry salad that’s easy to make

Prep | less than 5 mins

Cook | 20 mins

INGREDIENTS

500g cooked beetroot, cut into wedges

2tbsp red wine vinegar

1tbsp, extra virgin olive oil

400g tin cooked green lentils

Large handful of flat-leaf parsley, rough-chopped

Salt and freshly ground black pepper

100g vegan feta, crumbled

METHOD

Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the lentils. Drain them then add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta. Serve warm. Absolutely delicious! Enjoy x

Featured

Vegan Salmon Spaghetti Carbonara

This super-tasty and healthy meal is ready in just 15 minutes!

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

Vegan Spaghetti Carbonara

250g gluten-free spaghetti

1tbsp olive oil

2 large tbsp vegan cream cheese

2tbsp pasta water

Salt and lots of freshly ground black pepper

Topping

100g vegan smoked salmon, roughly torn

Handful of green olives

METHOD

Cook the spaghetti according to instructions (around 10 mins)

When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the cheese has melted and is well combined

Portion into serving bowls and top with the vegan smoked salmon and olives. Absolutely delicious! Enjoy x

Featured

A warm salad of Seared Broccoli and courgette with Lentils & Halloumi

This super-healthy meal is ready in just 10 minutes!

Prep | 5 mins

Cook | 5 mins

Serves | 2

Mindfulness Factors | healthy | plant-based | vegetarian | 10 minute meal

INGREDIENTS

1x broccoli, cut into florets

1x courgette, cut into thin sticks

1x 400g tin of quick-cook lentils

225g halloumi, cut into cubes

Drizzle of extra virgin olive oil

Salt and freshly ground black pepper, to season

METHOD

Heat a skillet on high-heat and sear the broccoli and courgette in a drizzle of extra virgin olive oil for 5 minutes. Add the halloumi in the final 2 minutes. Meanwhile cook the lentils (around 3 minutes). Combine everything and stir well. Portion into serving bowls and serve alongside a simple green salad. Absolutely delicious! Enjoy x

Featured

Mini apple, cinnamon and sultana pies

Ideal for cosy nights in by the fire

Prep | 10 mins

Cook | 25 mins

Makes | 4 ramekins

Mindfulness Factors | healthy | plant-based | vegetarian | dairy-free

INGREDIENTS

Apple, cinnamon and sultana compot

3 cooking apples, cored, peeled and cut into 1cm chunks

1.5tsp ground cinnamon

sultanas, handful of

4tbsp cold tap water

Pie crust

100g plain flour

50g butter, room temperature and cubed

35g caster sugar

METHOD

First, make the compot. Add everything to a medium pan and give it a good stir. Cook for 15 minutes on low, stirring occasionally. Gradually add more water if the compot becomes too thick. Cook further as required until the fruit is soft and yielding and the consistency is a light caramel. Set aside to cool.

While the compot cooks, make the pie crust. Heat the oven to 180C. Tip the flour and sugar into a bowl and gently rub the butter into the flour mix to make a light breadcrumb then shape into discs. Place onto a baking tray and cook for 15 mins or until lightly coloured. Allow to cool.

Carefully add the compot to individual ramekins and top with the pie crust

Heat in the oven for 5-10 minutes and serve with vanilla ice cream. Absolutely delicious! Enjoy x

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Vegan Cacio e pepe with creamy leeks

This super-tasty and healthy meal is ready in just 15 minutes!

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

Vegan Cacio E Pepe

250g spaghetti

1tbsp olive oil

2 large tbsp vegan cream cheese

2tbsp pasta water

Salt and lots of freshly ground black pepper

Creamy Leeks

2 large leeks, cut into bite-sized chunks

1tbsp olive oil

2 large garlic cloves, thinly-sliced

50g vegan mature cheddar, grated

Salt and freshly ground black pepper

METHOD

Cook the spaghetti according to instructions (around 10 mins)

Now, sauté the leeks – heat the oil in a large frying pan on high heat for 45 seconds. Add the leeks along with the seasoning and cook on medium heat with the lid on until the pastas ready, stirring occasionally. Add the garlic and cheese a few minutes before serving.

When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the cheese has melted and is well combined.

Add the spaghetti to serving dishes and top with the leeks. Absolutely delicious! Enjoy x

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A tapa of seared courgette with fried Cannellini beans

Nutritious and delicious and ready in under 10 minutes!

Prep | 2 mins

Cook | 8 mins

Serves | 4 (tapa), 2 (main course)

Mindfulness Factors | healthy | plant-based | vegan | dairy-free

INGREDIENTS

Fried Cannellini Beans

1/2 tbsp of extra virgin olive oil

1x 400g tin of Cannellini beans

Salt and freshly ground pepper, to season

Seared Courgette

1 courgette, halved and thickly sliced

1tbsp extra virgin olive oil

2 garlic cloves, thickly sliced

1 lemon, juice and zest of

Salt and freshly ground pepper, to season

To serve,

⁃ Drizzle of extra virgin olive oil

⁃ Sprinkling of Parmesan-style vegan cheese

⁃ Big hunks of crusty bread

METHOD

Fried Cannellini Beans

Wash the beans under cold water and allow to drain. Meanwhile heat a skillet or frying pan on medium-high for 45 seconds then add the oil, just enough oil to thinly cover the bottom of the skillet. Heat the oil for another 45 seconds then add the beans and fry for 5 minutes, stirring occasionally until heated through

Seared Courgette

While the beans fry, heat the oil in a large frying pan on med-high and sear the courgette for 5 minutes then turn down the heat and add the garlic and beans and cook for a couple more minutes. Add the lemon juice and zest together with the seasoning and cook for a further minute.

Either eat warm or allow to cool and store in the fridge to eat the next day

Serve up with a drizzle of extra virgin olive oil, a sprinkling of vegan cheese and big hunks of crusty bread. Absolutely delicious! Enjoy x

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Roasted pepper and courgette salad

Prep | 5 mins

Cook | 25 mins

Serves | 2

INGREDIENTS

1 red onion, rough-chopped

1 red pepper, rough-chopped

1 yellow pepper, rough-chopped

2 nectarines, whole

1 courgette, rough-chopped

Handful of cherry tomatoes, whole

2tbsp olive oil

Salt and freshly ground black pepper, to season

METHOD

Add the veg to a roasting tin, season and drizzle over with the oil. Cook on 230C for 25 mins. When cooked, use a couple of spoons to tear the nectarines into bite-sized pieces. Remove the stones. To make the meal more substantial serve with butterbeans, or crusty bread to mop the sauce. Enjoy x

Featured

The Ultimate Vegan Guacamole Recipe…

…and it’s ready in less than 5 minutes

Prep | 5 mins

Serves | 4 (snack)

Ingredients

1 large avocado, sliced

3 heaped tbsp vegan mayo (or see recipe below)

1 large lime, juice of

1tbsp extra virgin olive oil

1/2tsp smoked paprika

Salt and fine white pepper, to taste

Vegan mayo

3tbsp chickpea can brine (aquafaba)

3 level tsp Dijon mustard

2tbsp white wine vinegar

250ml veg oil

Salt and fine white pepper, to taste

To serve,

Vegan Tortilla chips

Method

If making the vegan mayo, place the ingredients in a jug and blend with a stick blender for around 10 seconds or until thick and creamy. Add the remaining guacamole ingredients and pulse until smooth (around 10 seconds).

Store in the fridge until cold (at least a couple of hours) then portion into individual ramekins and serve with vegan Tortilla chips. Enjoy x

Featured

Recipes From Japan Series | JAPANESE GREENS (GOMA-AE)

Prep | 5 mins

Cook | 6 mins

Serves | 2

INGREDIENTS

Japanese Greens

300g green beans, topped and tailed

1x garlic clove, minced

4tbsp sesame seeds, toasted

Sauce

2 tbsp teriyaki sauce

2tbsp dark soy sauce

METHOD

Bring a pan full of salted water to the boil and cook the beans for 5 mins or until they’re cooked with some ‘bite’.

Drain the beans and add to a skillet or frying pan along with the garlic and cook for 30 seconds. Add the sauce and cook for further 30 seconds.

Portion on to serving plates and sprinkle over with the sesame seeds. Absolutely delicious!

Enjoy x

Featured

Bejewelled couscous with apricots, figs and pomegranates

Serves | 4

Prep | 5 mins

Cook | 10 mins

INGREDIENTS

140g couscous

200ml of boiling water

2tbsp olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g dried figs, rough-chopped

1tbsp fresh parsley, rough chopped

Salt and freshly ground black pepper, to taste

Topping: handful of pomegranate seeds

METHOD

Place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, add a drizzle of olive oil, season with salt and pepper and top with the pomegranate seeds

Serve as part of a Middle Eastern meze platter.

Enjoy x

Featured

Deliciously Smooth and Creamy Baba Ganoush

Prep | 5 mins

Cook | 20 mins

Serves | 6 (as part of meze platter)

INGREDIENTS

2 aubergines, grilled

3 garlic cloves, minced

3tbsp tahini

1 small lemon, juice of

1/2tbsp of cayenne pepper

1/2tbsp sumac

1tbsp extra virgin olive oil

small bunch, flat leaf parsley, finely chopped

salt and freshly ground black pepper, to taste

METHOD

preheat the grill to max

wash and prick the aubergines all over then grill for 20 minutes, turning halfway through

while the aubergines cook, place the remaining ingredients except the parsley in a blender

when the aubergine’s ready, allow it to cool then scoop out the flesh with a spoon and discard the skin. add to the blender and pulse to a smooth consistency. taste and check the seasoning

place in a serving dish with a little more oil and sprinkle over the parsley

serve as part of a Middle Eastern meze platter

enjoy x

Featured

The Gluten-free Vegan Spaghetti kinda alla Norma

Serves | 4

Prep | 10 mins

Cook | 30 mins

Mindfulness Factors | Easy | Healthy | Vegan | Gluten-Free

INGREDIENTS

320g gluten-free spaghetti

2 aubergines

Aubergine dressing

olive oil, drizzle of

1tsp dried oregano

sea salt and black pepper, pinch of

chili flakes, pinch of

Sauce

2tbsp extra virgin olive oil

3 garlic cloves

1x 400g tin of chopped tomatoes

3 salad tomatoes, rough chopped

cherry tomatoes, handful of, chopped

1tbsp red wine vinegar

green olives, handful of, rough chopped

basil leaves, small handful of, chopped

25g extra mature cheese (vegan variety)

Topping

basil leaves, small handful of, chopped

1tsp dried chilli flakes

25g extra mature cheese (vegan variety)

METHOD

Place the aubergine in a colander and sprinkle over with salt. Leave for 20 mins

Meanwhile make the sauce. Fry the garlic in the olive oil for a minute or until fragrant. Add all the remaining sauce ingredients and stir well. Bring to the boil then simmer for 30 minutes

Make the aubergine dressing in a small bowl and set aside

Boil a kettle full of water and cook the pasta according to instructions (around 10 mins)

Wipe the aubergine with kitchen roll then toss in the marinade. Heat a large skillet on medium and fry the aubergine for around 8 mins, or until softened, turning occasionally

Add the pasta to the sauce and loosen with 2tbsp of pasta water if required. Give it a good stir then portion into serving bowls and sprinkle over with the topping. Absolutely delicious! Enjoy x

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The Laziest Healthy Dinner Ever, Gluten-Free Penne in creamy tuna chive and lemon sauce (with vegan option)

This delicious and healthy meal is on the table in 6 minutes flat!

Serves | 2

Prep | couple of mins

Cook | up 6 mins

INGREDIENTS

200g gluten-free penne or fusilli (like red lentil pasta)

Sauce

2x 100g sustainably-sourced tuna chunks in sunflower oil (add everything to the pan) or use a plant-based tuna-alternative for vegan-option (or exclude altogether)

2tbsp pantry lemon juice

Chili flakes, good pinch of

1tbsp fresh chives, finely chopped or 1/2 tbsp dried chives

4tbsp cream cheese (vegan variety)

Salt and freshly ground black pepper, to taste

METHOD

While the pasta cooks (see packet, around 6 mins) add the sauce ingredients to a pan and heat on low, stirring occasionally. When the pasta’s ready, drain it and add to the sauce and mix well to combine. Job done! An ideal midweek meal. Enjoy x

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Spiced broccoli & halloumi strips with Middle Eastern Couscous

Prep | 5 mins

Cook | up to 10 mins

Ingredients

Spiced Broccoli & Halloumi Strips

1 broccoli, cut into florets

225g halloumi or dairy-free alternative, cut into strips

2tbsp extra virgin olive oil

2 garlic cloves, diced

2tsp lemon juice

2tsp za’atar

Salt and freshly ground black pepper, to taste

Middle Eastern Couscous

140g couscous

200ml of boiling water

2tbsp olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g sultanas, rough-chopped

1tbsp fresh parsley, rough chopped

Salt and freshly ground black pepper

Method

Fill your kettle and flick it on

Cook the veg while you wait for the water to boil. Heat the olive oil in a large skillet or frying pan then add the broccoli and halloumi and leave to griddle for 5 mins. With a minute to go, add the garlic. Transfer to a serving dish along with the za’atar and lemon juice and toss to combine

While waiting for the veg to cook, prepare the couscous by placing it in a heatproof mixing bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins) then drain any excess water and place in a serving dish. Stir through the remaining couscous ingredients, add a drizzle of olive oil and season with salt and pepper

Serve family-style alongside the Spiced Broccoli & Halloumi Strips and dig in! Absolutely delicious!

Enjoy x

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Quick & Delicious Griddled Peach Summer Salad

Serves | 4

Prep | 5 mins

Cook | 5 mins

INGREDIENTS

Griddled Peach Summer Salad

3 griddled peaches, pitted and sliced

mixed salad leaves, good handful of, rough chopped

3 salad tomatoes, diced

2 avocados, sliced

1x 400g can of butter beans

Fresh basil, handful of, rough-chopped

Dressing

2tbsp extra virgin olive oil

1tbsp lemon juice

1tbsp za’atar

METHOD

Drizzle a little olive oil in a skillet or large frying pan, when hot add the peaches cut-side down and leave to cook for 5 mins. Set aside to cool then chop into slices. While the peaches cook, add the dressing, beans and tomatoes to a serving dish and toss to combine. Gently scatter the mixed leaves, avocado and peach slices around the bowl. Sprinkle over with fresh basil. Absolutely delicious!

Enjoy x

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Super Easy & Delicious Falafel Summer Salad

Serves | 4

Prep | under 10 mins

Ingredients

Falafel Summer Salad

100g falafels, quartered

50g mixed salad leaves, rough chopped

100g green olives

3 salad tomatoes, rough chopped

1/2 cucumber, diced

Salt and freshly ground black pepper, to taste

Dressing

1tbsp extra virgin olive oil

1/2 lemon, juice and zest of

2tsp sumac

Chili flakes, sprinkle of

Method

Whisk the dressing ingredients in a small bowl then set aside

Arrange a bed of salad leaves in a serving dish then scatter the remaining salad ingredients around the bowl. Drizzle over with the dressing and serve alongside toasted pittas. Absolutely delicious!

Enjoy x

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Wok-Fried Kale and quinoa Salad with apple & toasted pecans

Serves | 4

Prep | 5 mins

Cook | 15 mins

Ingredients

Kale Quinoa

100g uncooked quinoa

160g bag of sliced kale, stalks removed

1tbsp extra virgin olive oil

2 garlic cloves, chopped

dried chilli flakes, pinch of

1/2 lemon, juice and zest of

salt and freshly ground black pepper, to taste

Dressing

4tsp tahini

1/2 lemon, juice and zest of

1tsp dried dill

dried chilli flakes, pinch of

Topping

1 red apple, cored and rough-chopped

toasted pecans, handful of, rough-chopped

Method

Add the quinoa and a kettle-full of boiling water to a saucepan and cook according to packet instructions (around 15 mins)

While the quinoa cooks, heat the olive oil in a wok and stir fry the kale for around 8 mins, or until softened with a little char. Add the garlic and chilli flakes for the last 2 mins

While everything cooks prepare the dressing and topping

Drain the quinoa into a serving dish, add the kale and dressing and stir well to combine then arrange the topping evenly around the dish. Absolutely delicious!

Enjoy x

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APRICOT & SULTANA COUSCOUS WITH GRIDDLED COURGETTES AND ASPARAGUS TIPS

Serves | 4

Prep | 5 mins

Cook | 10 mins

Ingredients

Apricot & Sultana Couscous

140g couscous

200ml of boiling water

2tbsp olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g sultanas, rough-chopped

1tbsp fresh parsley, rough chopped

Salt and freshly ground black pepper

Griddled courgettes and asparagus tips

2 courgettes, cut into thin strips

100g asparagus tips

2tbsp extra virgin olive oil

Sea salt, sprinkle of

Method

Prepare the griddled veg first. Double wrap a grill tray in foil and pre-heat your grill to high. Arrange the veg evenly on the tray, drizzle with olive oil and sprinkle with sea salt. Grill for 10 mins, carefully turning halfway through

While it cooks, place the couscous in a heatproof mixing bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water, place the couscous in a serving dish and fluff it with a fork. Stir through the remaining ingredients, add a drizzle of olive oil and season with salt and pepper

Serve family-style alongside the griddled courgettes and asparagus tips. A quick and easy summer supper. Absolutely delicious!

Enjoy x

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Easy & Delicious Non-Dairy Summer Berry Porridge

Serves | 2

Prep & Cook | 10 mins

Ingredients

Berry Compote

65g strawberries & raspberries

1/2tsp equivalent of non-sugar sweetener, or to taste (optional)

lemon juice, dash of

Porridge

100g porridge oats

500ml plant-based milk (almond is preferable or coconut)

Garnish

Cherries, handful of, pitted & rough-chopped

Pecan nuts, rough-chopped

Method

Heat the compote ingredients in a pan on med-high and bring to the boil. Simmer for around 5 mins or until the fruit is soft and squishy. Add the porridge ingredients and give everything a good stir. Continue to cook for 3-5 mins, stirring occasionally. Portion into serving bowls and top with chopped cherries and pecan nuts. Absolutely delicious! Enjoy x

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Griddled Halloumi & Tangerines and with Pine Nuts and Parsley

Serves | 2

Prep | 5 mins

Cook | 5 mins

Ingredients

2 tangerines, peeled and cut in half

115g halloumi, cut into cubes

1tsp sultanas, finely chopped

1tsp dried apricots, finely chopped

handful of pine nuts, toasted

handful of fresh parsley, finely chopped

drizzle of maple syrup (or low-sugar substitute, optional)

Method

Brush a little olive oil in a skillet or large frying pan on high heat. Add the tangerines cut-side down and the Halloumi and leave for 3-5 mins (light-medium char). Meanwhile toast the pine nuts in a small frying on medium heat for a few mins. Add the tangerines and Halloumi to a serving dish then scatter over the sultanas and apricots followed by the parsley and pine nuts. Finish with a drizzle of maple syrup. Enjoy as part of a Middle Eastern meze platter or add couscous for a mouthwatering main course. Absolutely delicious!

Enjoy x

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Deliciously Creamy Vegan Potato Salad

Serves | 4

Prep | 5 mins

Cook | 15 mins

Ingredients

750kg baby new potatoes, halved and cooked

Dressing

2tbsp mayonnaise (vegan or diet-friendly)

1tbsp Dijon mustard

2tbsp extra virgin olive oil

1/2 tbsp lemon juice

Salt and freshly ground black pepper, to season

Topping

fresh parsley, finely chopped

handful of peas, cooked

Method

Prepare the dressing while the potatoes cook then place everything in a salad bowl and lightly toss to combine. Scatter with a handful of peas and freshly chopped parsley. Serve picnic-style alongside vegan sausage rolls and coleslaw. Absolutely delicious!

Enjoy x

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Delicious & Quick Persian Salad with Hummus and Pitta wedges

When you’re short on time, try this delicious and super-simple salad

Serves | 4

Prep | 10 mins

Ingredients

large handful of mixed salad leaves, chopped

1 cucumber, diced

1 large salad tomato, diced

1/2 small red onion, finely diced

Dressing

2 tbsp fresh mint, chopped

1tbsp lemon juice

1tbsp lime juice

Salt and freshly ground pepper, to season

Serve with

handful of wholemeal pittas, cut into wedges

100g hummus, to dip

extra virgin olive oil, to dip

Method

Combine the dressing ingredients in a small bowl

Build the salad in a serving dish : start with the lettuce then add the cucumber, tomato and onion. Drizzle over with the dressing and lightly toss to combine

Serve family-style with hummus and pitta wedges on the side. Absolutely delicious!

Enjoy x

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The Ultimate Vegan Tricolore Salad

Serves | 4

Prep | 10 mins

Ingredients

250g Rosa Verde Salad

1 ripe avocado, sliced into long strips

200g tofu, drained and cubed

250g cherry tomatoes, halved

Large handful of fresh basil leaves, rough chopped

Method

Arrange a bed of salad leaves in a salad bowl. Add the avocado evenly around the bowl and arrange the tofu and tomatoes around the avocado. Scatter the basil over the salad, drizzle with some olive oil and season with salt and freshly ground black pepper. Serve with big hunks of crusty bread. Absolutely delicious!

Enjoy x

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Dessert Bowl of Griddled Nectarines with Greek Yoghurt & pecans

Serves | 2

Prep | 2 mins

Cook | 3-5 mins

My love affair with griddled fruits started at upscale Uruguayan Restaurante Garzon by Francis Mallmann (the king of open-fire cooking), when I had the best dessert of my life; griddled Oranges. I’ll never forget the unexpected delight of eating something so simple yet so delicious, with the richness of the caramelised sugar pairing beautifully with the zesty acidity of the orange. Here, I’ve replaced the orange with supersweet nectarines and paired with Greek yoghurt and pecans to cut through the sweetness. It’s a lovely quick dessert, ideally eaten in the garden on a warm summer evening. Enjoy x

Ingredients

2 nectarines, pitted and halved

4tbsp low-fat Greek yoghurt (or plant-based substitute for a vegan alternative)

Handful of pecans, rough-chopped or whole, your choice

Drizzle of extra virgin olive oil

Method

Brush a skillet or large frying pan with a little olive oil and heat on high

Add the nectarines cut-side down and reduce the heat to low. Cook for 3-5 mins for a light-to-heavy char

While the nectarines cook, gently swirl the Greek yoghurt into a couple of dessert bowls. Rough-chop the pecans if you like, or leave them whole

Gently press the nectarines into the Greek yoghurt and sprinkle over with the pecans

Swirl over a little maple syrup or, in my case, some homemade limoncello from a neighbour in my village, with the lemon further balancing out the sweetness of the nectarine (lemon syrup would work just as well too). Alternatively, opt for no dressing at all and keep it beautifully simple

Enjoy x

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Grilled Asparagus & Feta Salad with Lemon Dressing

Serves | 2

Prep | 5 mins

Cook | 5 mins

Ingredients

Grilled Asparagus & Feta Salad

125g asparagus tips

1tbsp extra virgin olive oil

400g tin Cannellini beans

200g feta, cut into cubes

Generous handful of rocket leaves

Sea salt, pinch of

Few cracks of freshly ground pepper

Lemon Dressing

1 lemon, juice and zest of

2 tbsp extra virgin olive oil

Method

Preheat your grill to high

Place the asparagus on a foil-lined baking sheet, drizzle over with olive oil and season with salt and freshly ground black pepper. Grill for around 5 minutes, or until al dente with a little char on one side. Set aside and leave to cool

While the asparagus cooks, heat a skillet or frying pan on high and add the Cannellini beans. Cook for a couple of minutes until softened then set aside to cool

When the asparagus has cooled to handle, cut in to bite-sized pieces and add to a salad bowl along with the cooled beans, the salad leaves and the lemon dressing. Toss to combine then add the feta and toss again, gently

Serve with big hunks of bread to mop the dressing. An absolutely delicious light lunch or supper!

Enjoy x

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Grilled cheese gnocchi with mustardy leeks & tomatoes

Prep | 5 mins

Cook | 10 mins

Serves | 2

Ingredients

Grilled cheese gnocchi with leeks & tomatoes

2tbsp coconut oil

2 leeks trimmed and sliced

2 salad tomatoes, roughly chopped

Handful of cherry tomatoes, whole

500g gnocchi

50g cheddar cheese, grated

50g Parmesan cheese, grated

Salt and pepper, to taste

Mustardy Sauce

2tsp Dijon

200ml low-sodium vegetable stock

100ml low-fat natural yoghurt

Garnish

Handful of mixed leaves

Method

⁃ Fill the kettle and flick it on

⁃ Preheat your grill to max

⁃ Melt the oil in a large frying pan or skillet over med-high heat, add the leeks and tomatoes with some salt and cook for 5 minutes, or until softened

⁃ While the leek and tomatoes cook, add your gnocchi and boiling water to a pan on medium heat and cook as per packet instructions (around 2-5 mins)

⁃ Add all the sauce ingredients to a bowl and stir to combine

⁃ When the leeks and gnocchi are ready, turn off the heat and add to an ovenproof casserole dish with a pinch of salt and a few cracks of pepper. Top with the sauce then the cheese. Whack under the grill until bubbling

⁃ Plate up and garnish with mixed leaves

Enjoy x

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Family-Style Quick Tomato & Green Olive Pasta

A healthy meal that’s on the table in a flash

Serves: 4

Prep: 5 mins (while the pasta cooks)

Cook: around 10 mins

Ingredients

200g Conchiglie / pasta shells

200g Penne

200g on-the-vine tomatoes, whole

200g salad tomatoes, rough-chopped

60g deli tub of green olives with lemons and herbs (or add green olives with a splash of lemon juice)

1tbsp olive oil

1 avocado, sliced

1/2tsp oregano

1/4tsp chilli flakes

Freshly ground black pepper, to taste

Method

Cook the pasta in a pan of salted water (around 10 mins)

While the pasta cooks, heat the oil in a large pan and chuck in the tomatoes and half the olives

Add the reserved olives and avocado to a large salad bowl

Drain the pasta when it’s ready and add to the salad bowl along with the tomatoes and olives and toss to combine. Add a few cracks of black pepper and sprinkle over with oregano and chilli flakes

Serve up family-style alongside a simple green salad. Absolutely delicious!

Enjoy x

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Black Bean and Mixed Pepper Fajitas with Tomato, Red Onion & Avocado Salad

This super-fast supper is ideal for those warm summer nights when cooking isn’t an option…

Serves | 2

Prep | 5 mins

Assembly | couple of mins

Ingredients

Black Bean & Mixed Pepper Wrap

400g tin organic ready-to-eat black beans, drained and rinsed

1 green pepper, finely sliced

1 yellow pepper, finely sliced

1/2 avocado, sliced

handful of vegan cheese, grated

2tbsp dairy-free sour cream

small handful of coriander, finely chopped

Za’atar, sprinkle of

4 tortilla wraps

Tomato, Red Onion. & Avocado Salad

1/2 red onion, sliced & steeped in apple cider vinegar for 5 mins

1/2 avocado, sliced

cherry tomatoes, handful, sliced

Method

While the onions steep, prep the wrap ingredients then arrange a handful on each one and fold over. Serve the salad on the side.

If you prefer the fajitas warm, heat them under the grill long enough to melt the cheese and serve straight away. Absolutely delicious!

Enjoy x

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Posh Post-Workout Pasta with Avocado & Tomato

Serves: 4

Prep: 5 mins

Cook: 10 mins

Ingredients

Pasta

• 400g Conchiglie / pasta shells

• 400g ‘On The Vine’ tomatoes, roughly chopped

• 1 red onion, diced

• 2 garlic cloves, minced

• 1tbsp tomato puree

• 2tbsp lemon juice

• Olive oil, drizzle

• Salt and freshly ground black pepper, to taste

Topping

• 1 Avocado, cubed

• Mixed salad leaves, handful of

• Chilli flakes, sprinkle of (optional)

Method

• Heat a large saucepan of salted water, add the pasta and cook as recommended — around 10 minutes

• Heat a little oil in a large frying pan on medium and sauté the onion for 5 minutes or until tender. Add the garlic, fry for 30 seconds then add the tomato puree and cook for a minute. Add the chopped tomatoes and lemon juice and cook for a couple more minutes

• When the pasta is ready, drain and add to the frying pan and stir to combine

• Portion in to serving bowls and sprinkle over with the topping. Absolutely delicious!

Enjoy x

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The Post-Workout Posh Tuna Sandwich

Bling up this lunchtime favourite in no time at all

Serves | 2

Prep | 5 mins

Ingredients

60g mixed salad leaves

4 doorstops of crusty bread

Filling

1 tin of responsibly-sourced tuna in olive oil or vegan tuna

1tsp balsamic vinegar

1tbsp healthy mayonnaise

Salt and freshly grated black pepper, to taste

1/2tsp chilli flakes

To garnish

3 spring onions, thinly sliced on the diagonal

Method

Add the filling ingredients to a small bowl and combine with a fork

On each plate, arrange a bed of salad leaves with two doorstops on top. Add a generous portion of filling to each doorstop and sprinkle over with some spring onions. Absolutely delicious!

Enjoy x

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The ‘no tuna’ salad nicoise with a spicy twist

Add some zing to your plate with this fresh take on salad nicoise

Serves | 4

Prep | 10 mins

Cook | 20 mins

Mindfulness Factors | Healthy | 30 minute meal | Ovo-Vegetarian | Carbs

Ingredients

Spicy Potato Wedges

450g waxy potatoes, cut into wedges

1tbsp extra virgin olive oil

1tsp harissa

Salt and freshly ground black pepper, to taste

The ‘No Tuna’ Salad

3 large salad tomatoes, finely diced

1/2 red onion, thinly sliced

100g mixed salad leaves

2tbsp extra virgin olive oil

2tbsp red wine vinegar

2tbsp capers, rinsed

Method

Preheat your oven to 200c

Toss your potato wedges with the oil and seasoning then pop in the oven until golden and crisp (around 20 mins)

While the wedges cook, make the salad. Put the eggs in a pan of water and bring to the boil then simmer for 10 mins. Once cooked, add the eggs to a bowl of cold water and allow to cool. Peel the shells and cut into thick slices

Place the sliced onion in a small bowl and pour over 1tbsp of the red wine vinegar and toss. Leave to soak for a few minutes to remove the raw onion bite

In a large salad bowl, whisk the remaining red wine vinegar together with the olive oil, capers and tomatoes. Add the onion (but not the vinegar), salad leaves and potatoes and toss gently, then top with the sliced egg

Serve with big hunks of crusty bread

Enjoy x

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Low Carb Light Supper Omelette with Mushrooms in Cheese & Parsley

Serves | 2

Prep | 5 mins

Cook | around 5 mins

Ingredients

Mushrooms in Cheese & Parsley

125g chestnut mushrooms, thin sliced

1tbsp olive oil

Handful of fresh parsley, rough chopped

20g dairy-free hard cheese, grated

Salt and freshly ground black pepper, to taste

Omelette

1/2 tbsp olive oil

4 eggs, beaten

Method

Firstly, make the ‘Mushrooms in Cheese & Parsley’. Add the cheese and parsley to a bowl. Heat the oil in a frying pan on high and add the mushrooms. Cook for around 2-3 mins or until golden-brown. Add to the bowl with the cheese and parsley and toss to combine

Heat the remaining oil in the same pan and add the eggs. Allow to cook for a minute for the bottom to firm up. Gently drag a fork through the egg to create folds of partially-cooked egg and allow to cook a little further. Add the mushrooms to half the omelette and fold over the other side using a spatula. Cook until the omelette is set to your liking

Serve with a simply-dressed green salad

Enjoy x

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Ultimate Low Carb Snacking Delicious Healthy Chicken Dippers

This is a spin on the traditional Sunday roast of roast chicken in tarragon sauce with roast potatoes. Except this dip is low carb and healthy. It’s made with cream cheese that’s accented with tarragon, lemon juice and chilli flakes for a tangy-spicy kick. Serve with chicken fillets cut into dunkable batons for a delicious healthy snack

Serves | 2

Prep | 5 mins

Mindfulness Factors | Healthy | High Protein | Low Carb | Snack

Ingredients

Healthy Dip

2 tbsp cream cheese

2 tsp dried tarragon

2 tsp lemon juice

1/2tsp chilli flakes

Salt and freshly ground black pepper, to taste

To serve

1 chicken fillet, cut into dunkable batons

Method

Whisk the dip ingredients in a small serving bowl then serve alongside chicken fillet batons for a delicious healthy snack

Enjoy x