Ingredients:
1 ripe banana
60grams of oats
Handfall of chocolate chips.
Method.
Preheat the oven at 200C
Smash the 🍌 with a fork in bowl.
Add in the oats and mix together.
Sprinkle in a generous sprinkling of chocolate chips and mix again. Take small amount of mixture in hand and form into a small patty and place on tray.
Place the tray In the oven for 15 minutes. Check after 15mins and check if they are done or if you need to keep for another 5 mins
I had to check this out when I first come across it, it’s totally true…
Broccoli is a super food, 🥦 not only does it contain more vitamin C than an orange 🍊 but is also high in Vitamin K, Fibre & Potassium!
Broccoli helps to
🥦 lower cholesterol
🥦 help with eye health
🥦 help prevent some cancers
Chilli flakes are so much more than a condiment.
Red chilli flakes have an abundance of health benefits.
This multi-beneficial spice also aids in preventing diseases.
chilli flakes is an excellent alternative to salt. It add the much needed flavour to food without packing in the sodium.
The heat form chilli flakes helps to clear mucus from nose and lungs.
Research suggests that red chilli flakes help to stimulate the metabolism and prevent fat storage.
They have a good dose of vitamin A, that helps to keep the immune system healthy and strong.
For diabetics or for prevention of diabetes, red chilli flakes are your best friend.
Chilli flakes help to reduce high levels of insulin in the blood stream
Have a think about the following:How much water do you drink daily?
What time of day do you drink the most water?
What temperature is your water?
Hydration is essential for our existence. This is common sense but we still choose the soda or coffee instead. By which we mistake our thirst for hunger and reach for food instead of what our body is craving for water.
The benefits of Sipping warm water throughout the day:
Improve digestion.Soothes the nervous systemhydrate cells.Eliminates toxins (ama)Improves circulationCounteracts fatigueskin is more radiant.
Action Steps for Today:
Carry a large bottle of room temperature water, add lemon if you wish.avoid ice and refrigerated water. Sip slowly throughout the day.
This vegan chickpea curry is healthy, tasty and filling. Just takes 20 minutes to prepare, making it a Perfect warning midweek meal.
It’s so quick and easy to make, only takes 25 minutes to prepare. It’s my absolutely favourite for a quick weekday warming dinner.
Why this curry is my personal favourite:
only takes 25 minutes to prepare.
protein & fibre
Vegan friendly
vitamins & nutrients.
Gluten free
Low calorie
Dairy free
Fresh herbs and spices
Coconut free
This is my one of my favourite breakfast recipe and I have it every weekend.
It’s healthy, tastes delicious, easy to make and very filling.
Ingredients
3 medium ripe avocado
½ cup finely chopped onion
¼ cup finely chopped fresh coriander
1 small Plum tomato diced.
1 small jalapeño,diced
3 tablespoons lime juice. or more if needed
¼ teaspoon ground coriander
1 teaspoon
Method
Chop the avocado in half and scoop the flesh out.
Mash up the avocado using a masher until it reaches a smooth texture.
Chop and add in all the ingredients and mix well.
Taste and add more salt or lime juice if needed.
Spread the avocado dip evenly in the two slices of toasted bread.
My version of carrot and coriander soup is low fat, vegan friendly, full of flavour and quick to make.
It’s Ideal for when you want something that’s quick, yet filling and full of flavour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
1/2 an oinion
5 large carrots, peeled and roughly chopped.
5 cups of vegetable stock
bunch of fresh coriander
Salt and pepper
Instructions
Add all the ingredients together in a saucepan and boil for about 15 minutes until the vegetables are tender.
Place the tender vegetables in the blender and mix until smooth.
Reheat in pan, add salt, Peter and fresh coriander and serve.
Ingredients
3 medium size potatoes
½ cup tomato puree
2 tsb oil
½ cup Chopped coriander leaves.
1 bay leaf
Spices
½ tsp red chili powder
½ tsp cumin (or jeera)
¼ tsp mustard (or rai)
¼ tsp turmeric (or haldi)
Method:
Heat pan and add oil.
Then add bay leave, cumin and mustard.
Sizzle until the seeds begin to crackle.
Add chopped or purée tomato and spices. Stir well and let it cook for 3 minutes.
Now Add in the potatoes and mix well for 2 mins.
Add water to the curry water to partially cover potatoes.
Cover the pan and let it cook until the potatoes are fully cooked. This should take around 20mins.
Taste and Check salt and spice. Add more if needed.
Once cooked, Garnish with coriander leaves.
I love local produce and I love strawberries in the summer! I know, I know we get strawberries pretty much all year round, but there is something very summery about strawberries!
So no surprise, I had fresh, English strawberries with a bowl of kefir for breakfast this morning. Another way I like to team these two is by blending the berries with some kefir to make a strawberry smoothie! If you want you could add 50ml of water to make it a more drinkable consistency. Try it and let me know in the comments.
I am always finding new ways I can include kale in my diet to increase my iron intake! And these curly kale crisps are delicious and so simple to make…
Ingredients:
Sainsbury’s sliced curly kale
Virgin olive oil
Sea Salt
Method:
Wash the kale and pat dry with a kitchen towel. Leave to for 1/2 hour uncovered.
Preheat the oven on gas mark 200C.
Take the kale and make sure it is dry.
Line a baking tray with foil and speak the kale out evenly on the tray.
Drizzle with a olive oil and sea salt and place in the warm oven for approx 20-25 mins
The time will vary on the type of oven you have so I would start checking after 15mins. Once it is cooked take out of the oven and leave to cool down and crisp up before serving!
Lena's Kitchen 