Who needs an easy weeknight supper today? 🙋🏻♀️ These stuffed sweet potatoes are perfect, so good served with some grilled veggies or a simple salad... All you need is... Serves 4 - 4 medium sweet potatoes, washed - x1 400g can chick peas, drained - 3 tablespoons of tahini - 1 tablespoon of olive oil - 1 teaspoon of chilli flakes - 1 tablespoon sesame seeds - Pinch of sea salt flakes - Handful of fresh coriander, chopped - Salt and pepper Preheat the oven to 200c, fan setting. Place the sweet potatoes in a large baking tray, pierce the skin with a fork a few times and place in the oven for 45 minutes. Once the sweet potatoes have been cooking for 45 minutes, remove them from the oven and cut in half. Scoop out the middles and place in a large mixing bowl, along with the drained chick peas, tahini, olive oil, chilli flakes and sea salt. Give everything a really good mix and spoon back into the sweet potatoes skins. Place back in the oven for 15 minutes to cook through. Once cooked, serve the sweet potatoes with a sprinkle of fresh coriander and sesame seeds.
Sunday soup 🤗 I roasted chunks of squash with a drizzle of maple, salt, pepper and olive oil until they were sweet and tender. Then blended the squash with butter beans, chilli flakes, smoky paprika, a pinch of cayenne pepper, veggie stock and a splash of almond milk. It turns into such a thick creamy soup, which I then added a little coconut yoghurt and toasted seeds too for extra texture. Simple and delicious, perfect for Sunday night supper ✨ P.S make extra so that you can freeze the rest or keep it in the fridge for the rest of this week, means you’ve got a speedy mid week supper sorted for a busy day 😘
Sweet chocolate porridge on a Saturday morning 🤗 Oats cooked with cacao, coconut sugar, almonds, cacao nibs and coconut milk until thick, hot and super creamy then loaded up with coconut yoghurt, coconut chips, more cacao nibs and a squeeze of date syrup. Heaven 😍😍😍 Plus it only took ten mins to make and one pan to wash up 🤗🎉 I’ll get the written recipe up for everyone soon 😘😘😘
Things that make me happy - squidgy cinnamon maple roasted sweet potatoes with sprig onions, chopped chillies and fresh coriander drizzled in tahini lemon dressing and sprinkled with salt and pepper👌🏻🎉 Couldn’t recommend making these more, ideal side dish and the leftovers are a lunchbox dream 💃
Light and fluffy chocolate loaf covered in homemade almond butter and coconut chips 😍😍😍 Loving all the recipe testing at the moment! Who wants the details for this beauty? 🙋🏻♀️ Thinking he’d be perfect for an Easter bake next month 🤗🤗
After a long day of recipe testing for new products I was craving something hot and hearty. Sautéed some garlic then added sliced mushrooms, lots of sea salt and olive oil, piled onto sourdough with chopped herbs and a dollop of smashed avo. So quick, so good!!! Who wants some? 🙋🏻♀️🙋🏻♀️❤️❤️
I’m really not sure what you’re meant to post here on Valentine’s Day. A few years ago I posted a pic of me and one of my best friends after she flew over from the US to visit me following a break up - I wrote about how I was using today to be grateful for all the people I loved and that it didn’t have to be romantic but I got SO many comments telling me that I’d misunderstood the day and that it really was all about being romantic 😳🤔🤭Misunderstood or not that’s still how I still see it, a nice moment to be grateful for the people that you love and that matter in your life. Neither Matt or me are big fans of the romantic side of the day, truth be told I find it quite awkward, but we did want to take this chance to say that we love all of you, and we’re incredibly grateful to have this community in our lives - you guys make me smile everyday and all of your comments, messages and pictures mean the world to me ❤️So to celebrate our awkward Valentine’s Day, here’s a pic of us being happy on a cold walk last weekend - I have no idea what Matt’s wearing on his head and think he looks a little bit like the queen in the crown, but that’s why I love him, because he’s so comfortable in his own skin and is able to make anyone around him feel so comfortable too 🤗 Happy Valentine’s Day everyone, I love you and I hope you can use today to tell someone that they’re really special, whether that’s a partner, a best pal, the person next to you at work, yourself or just your pet 🐶😋😘😘😘😘😘😘
I love pancake day ✌🏻Serving up hot fluffy pancakes at the deli this morning, so fun 🤗🤗 I’ve put our recipe below for anyone that can’t join us, otherwise come down to Weighhouse St between 7.30-10.30 this morning and 3-8 this evening 🤗🤗🤗 Serves 4 - 1 teaspoon baking powder - 1 teaspoon chia seeds - 1 tablespoon maple syrup - 400ml almond milk - 300g plain flour (I use gluten free), you can also use a self-raising flour to make them extra fluffy - 50g our Bircher Muesli (or porridge oats) - 30g coconut oil, plus more for frying - Pinch of salt Method... Mix all of the pancake ingredients together to form a smooth batter. Now make the pancakes. Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a spoon to spread out the mix. Cook on one side for about 4 minutes before turning and cooking the other side for 2-3 minutes until cooked through. Remove and repeat until all of the batter is finished.
Anyone want to try no plastic bags with me? 🙋🏻♀️ Got my new hand drawn Deliciously Ella tote and going to use this for everything I buy! So far it’s been the easiest swap I’ve made ♻️ Just keeping one of these in my handbag always and saying no to shopping bags when I’m out. We’ve got a limited number of these in Weighhouse St at the moment if anyone wants one of these bags too 💖
Making a conscious effort about self care at the moment, taking an extra few minutes to make the meals that make me feel best, go to yoga, walk a bit more, sleep rather than scroll Instagram at night and really focus on whatever I’m doing ✨ With so much going on at work and home I find this helps me stay happy and grounded. So today I made my favourite smoothie, haven’t done it in ages, and it was 👌🏻 Frozen banana, frozen spinach, our organic deep greens juice (you can swap this for juiced celery and cucumber at home), a mixed nut butter we made last week and some hemp seeds. So creamy from the frozen banana and so delicious! All the greens making me feel 💃🌱🎉We also got a new delivery of plants to the office, everyone laughed at me for turning it into a jungle, but they’re really brightening up the space!
Hello fluffy pancakes 🤗 I woke up to Matt begging me to make him these this morning, so I thought it was the time to share them with you too 😂 Perfect for pancake day on Tuesday or brunch this morning. They’re super easy, nice and fluffy and real winners in our house 🌟 We’ll be making them at our pancake bar on Tuesday too at Weighhouse St! Serves 4 - 1 teaspoon baking powder - 1 teaspoon chia seeds - 1 tablespoon maple syrup - 400ml almond milk - 300g plain flour (I use gluten free), you can also use a self-raising flour to make them extra fluffy - 50g our Bircher Muesli (or porridge oats) - 30g coconut oil, plus more for frying - Pinch of salt Method... Mix all of the pancake ingredients together to form a smooth batter. Now make the pancakes. Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a spoon to spread out the mix. Cook on one side for about 4 minutes before turning and cooking the other side for 2-3 minutes until cooked through. Remove and repeat until all of the batter is finished.
Happiness is letting go of everything you think your life is supposed to look like and celebrating it for everything that it is ✨✨✨ No make up, very fluffy hair, slightly damp from the rain and so happy. Walking down a country lane with my love, Austin and amazing mother in law who’s continuing to inspire us all everyday throughout her cancer battle ❤️
Rainy lunch inspiration with a speedy mushroom, sautéed onion, garlic, basil and sage pasta 😍 Who’s making this? Recipe serves 2... 150g pasta 200g chestnut mushrooms, sliced 1 onion, chopped 3 garlic cloves, chopped Handful of spinach, about 50g 5-10 fresh basil leaves Handful of fresh sage, chopped 2 tablespoons of plain yogurt (I use coconut yogurt) Juice of 1/2 a lemon Drizzle of olive oil Salt and pepper to taste METHOD: Start by putting your pasta in a pan full of boiling water, cook for 8-10 minutes. While the pasta is cooking, place your onions and garlic in a large pan and drizzle with olive oil. Pan fry for 5-10 minutes until golden, adding in the mushrooms in at the end and frying for 5 more minutes. Once everything is cooked, drain your pasta and stir through your mushrooms, onions, garlic, yogurt, spinach, basil, sage, lemon juice, salt and pepper.
Its not everyday that you get to cook with an Olympic athlete 😱👩🏻🍳 @tomdaley invited me to his beautiful kitchen this week and I showed him how to make our super simple raspberry and peanut butter energy balls! I’ve put the link to the recipe video in our bio ❤️