Chia Seed Breakfast

This is a vegan recipe and very simple to prepare. I usually have it for breakfast but you could eat it any time of the day.

Ingredients: (servings 3-5)

2 cups of coconut milk (you can you any dairy alternative)

1/2 cup of chia seeds

Pomegrante seeds

Coconut flakes

Method:

In a large mixing bowl add the coconut milk and chia seeds and mix. Use a fork or a whisk to mix and stir the mixture so that the seeds don’t lump together, too much.

Let it sit for approx 10-15 mins, then give it another whisk, cover and put in a the fridge. I usually do this overnight to have it for breakfast the next day.

Give it a good mix before you serve. Sometimes the consistency is too thin in which case you add some more chia seeds to thicken it. Alternatively if it is too thick, just add some more milk to bring it to a consistency you like.

Scoop out a desired portion and add your favourite toppings. This can be fruit, nuts, seeds, honey – whatever you like. My favourite toppings are pomegranate seeds and coconut flakes!

Quick Lunchbox idea

Preparing quick and easy meals for lunch is not only healthy but will stop you from snacking on bad foods and save you money in the process. Follow this quick recipe which can be made even quicker if you use Tilda’s ready made rice pouch! Rice is filling, gluten free and paired with peas & cumin adds flavour and nutrition to your lunch!

Ingredients:

1 cup Basmati rice

2 cups water

1/2 cup frozen green peas (I use Bird’s Eye Petit Pois)

2 tsp olive oil

1/4 tsp cumin

1/4 tsp turmeric

season with rock salt

Method:

Boil the rice in water until cooked. Wash the frozen peas in water to remove the ice.

In a frying pan heat oil and cumin seeds until they colour and crackle slightly.

Add the peas and cook for approximately 2 mins; add turmeric, season with salt to taste and mix well. Remove from the heat.

Once your rice is cooked and the water is drained – I use a steel colander for this – then add the peas to your rice and using a fork mix it well through the rice. The rice will get infused with the yellow colour from the turmeric. Enjoy with a blob of low fat Greek style or homemade yoghurt and a nice green salad.

Curly Kale Crisps

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!

The Magic of Cucumber 🥒 🥒

Cucumber is my favourite vegetable! I am a fiend when it comes to cucumber – I just can’t get enough of it!

Cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

Cucumber has enough sugar, B vitamins and electrolytes to replenish essential nutrients in the body to avoid headaches.

Cucumber has been used for centuries as a beauty product, it lightens, brightens, hydrates and tones the skin too!

Get eating more of this vegetable in your diet!

Kale Smoothie with Blueberries

Kale Smoothie with Blueberries

This is a delicious smoothie rich in iron, antioxidants and vitamin C. It tastes really nice too!

Ingredients:

2 cups of kale

1 cup blueberries

1.5 Tablespoons of plain, fat free Greek style yoghurt

200ml of unsweetened coconut milk – I use the Vitacoco brand

Method:

I used the Sainsbury’s sliced curly kale which isn’t really tender so I steam it for 10mins in my steamer which is 2 mins longer than the packet instructions.

Then blend all ingredients together in a blender or Nutribullet – which ever you prefer; for this recipe I just use my blender. Also use a dairy alternative yoghurt for a vegan smoothie.

Then pour into a glass and enjoy!

This is great for natural iron and to boost your energy. A great smoothie to start your morning! x