INGREDIENTS:1 weetabix1 tbsp of garlic granules3 tbsp of peas3 tbsp of sweetcornHalf a tin of chick peas.METHOD:Turn the oven to 180 degrees.Add all the ingredients to a blender and blitz until smooth.Roll the mixture into little balls (this amount made 7 gold ball-sized balls).Heat a frying pan on a medium heat with enough oil to … Continue reading Falafel Bites
INGREDIENTS:1 mug of arborio rice1 handful of chopped butternut squash2 tbsp of pine nutsHalf a veggie stock cubeA few sage leaves.METHOD:In a saucepan on a medium heat, add a knob of butter and once it’s melted, add your butternut squash.After 5 minutes, add your sage and pine nuts and keep stirring to ensure the nuts … Continue reading Autumn Risotto
INGREDIENTS:1 sweet potatoHalf a tin of baked beansHalf a tin of chopped tomatoes1 rash of chopped baconHalf a chopped pepper..METHOD:Turn the oven to 180 degrees and pop your sweet potato in for half an hour once it’s up to temperature.In a saucepan, fry off the bacon for a couple of minutes in a tiny drizzle … Continue reading Campfire Stew
INGREDIENTS:Half a sweet potatoHalf a red pepper1 handful of peas1 handful of sweetcorn4 eggs.METHOD:Turn the oven to 180 degrees.Line a Yorkshire pudding/muffin tray with butter or oil.Peel and chop the sweet potato into chunks, chop the pepper into chunks and add them both to a frying pan on a medium heat with a nob of … Continue reading Little Veggie Frittatas
INGREDIENTS:1 handful of chopped kale1 handful of fresh basil1 handful of grated cheese3 tbsp of pine nuts1 avocado.METHOD:Into a blender add the ingredients with a good glug of olive and blitz until smooth.I added a tbsp of lemon juice to help preserve it because I like to keep a jar in the fridge and that’s … Continue reading Kale Pesto
INGREDIENTS:Half a tin of full fat coconut milk2 tbsp of smooth peanut butterHalf a chopped red pepperHalf a chopped chicken breast(Optional): a tsp of low salt soy sauce.METHOD:To a frying pan, add your peanut butter on a medium heat.Then add your coconut milk and stir thoroughly.Once the mixture forms a thick paste, turn the heat … Continue reading Quick Chicken Satay
INGREDIENTS:8-10 lasagne pasta sheets1 bag of spinach4 tbsp of ricotta1 tin of chopped tomatoes2 handfuls of grated cheese.METHOD:Turn the oven to 200 degrees.Boil your pasta sheets in a large saucepan for 10 minutes with a good drizzle of olive oil (to stop them sticking together) and a small pinch of salt.After which, remove them, separate … Continue reading Stuffed Cannelloni
INGREDIENTS:1 carrotHalf a sweet potato1 egg.METHOD:Turn the oven to 180 degrees.Peel and finely grate your carrot and sweet potato and add them to a large mixing bowl. Crack in the egg and mix the ingredients all together.Roll the mixture into 3 Pattie shapes.In a frying pan, heat up a good drizzle of oil on a … Continue reading Veggie Hash Browns
INGREDIENTS:1 bag of spinach3 tbsp of tomato purée1 tin of chopped carrots2 capfuls of apple cider vinegar1 avocado.METHOD:In a large microwaveable bowl, add the entire bag of spinach plus 3 tbsp of cold water.Pop cling film over the top and microwave it for 5 minutes.In a blender, add the drained carrots, the tomato purée and … Continue reading Green Ketchup
INGREDIENTS:1 weetabixHalf a tin of kidney beans1 handful of finely grated sweet potato.METHOD:Turn the oven to 200 degrees.In a large mixing bowl, crush the weetabix between your fingers and add the beans and sweet potato to it.Using the back of a fork, crush the beans slightly and then using your hands, squash the mixture together … Continue reading Veggie Burgers
My First Meals 