Baked beans are a staple in my diet these days and I didn’t actually start liking them until around three years ago. Now, I eat them most days and I don’t care what time of the day it is.
Now I’m sure most of us would agree that it’s incredibly important to be healthy right? That’s kind of a no-brainer. But what happens when we focus so much on eating the “right” foods and doing the “right” workouts, to the point where we are extremely stressed out about what we put in our mouths and how often we workout. You see there is so much more to health than just food, exercise, and our physical body. Health includes ALL kinds of health – physical health, mental health, emotional health, and spiritual health. However, most people now-a-days only focus purely on the physical side: trying to cut back on their calories, restricting certain macronutrients, while spending hours every single day “killing” it at the gym.
I posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you.
I know I posted a BBQ sauce recipe with my shredded BBQ Slaw sliders, the other day. But, I feel that a separate post dedicated to this delicious condiment was necessary. Plus, it has taken me over a year or longer, to create a BBQ sauce that actually tastes like BBQ sauce and not a spiced version of tomato sauce. So, I will stress that the molasses and all spice are essential in this recipe, and while the liquid smoke is optional, I still highly recommend it. I’m also not one to toot my own horn when it comes to my own recipes, but this BBQ sauce is bloody good and I’m so pleased with myself for making it – too much horn tooting? Anyway, make it and thank me later.
For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden. Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used.
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk.
I love Autumn. I love the crisp, fresh air, the changing colours and the seasonal ingredients: figs, apples and the obvious pumpkins. For me, Autumn is what Christmas is to a child – It just excites me.What comes along with Autumn is comfort food and porridge is one of those foods that can comfort you at any time of the day. My usual go-to porridge is chocolate and chia (you can view a variation of it here), but when I have the time, I like to make something a bit more ‘fancy’. Even so, now that I no longer have to use a saucepan to achieve creamy, delicious oats; I can eat fancier porridge every day if I wanted to and this bowl of Apple pie porridge is a perfect example of that.
Just like the majority of the world, I adore pasta and it has taken me a long time to fully feel comfortable eating this carby meal once again. But, I think we can all agree that there is nothing better than to cwtch up after a long day and indulge in a big bowl of pasta; especially as Autumn is just around the corner and those dreary evenings are fast approachingMy favourite pasta dish has always been cream-based with lots of garlic and basil: it’s rich, indulgent and satisfying and makes me one very happy welsh girl. Thankfully, going vegan didn’t mean that I had to sacrifice on any of my favourite foods which is why I can still enjoy this creamy pasta as a vegan. Top it off with some vegan cheese and a side of homemade garlic bread and you have yourself a delicious vegan meal that would satisfy any carb craving Ingredients Serves 2 2 Cups Fusilli Pasta (or any other pasta with texture) 1/2 Carton Soy Cream 250ml Dairy Free Milk (I used Cashew) …
I love flapjacks. Flapjacks are one of my favourite treats and lately, I have been craving them like mad: oaty, buttery and sweet, I wouldn’t trust anyone who didn’t like them. They are also easy to make and that makes me very, very happy. I was going to leave these flapjacks plain: they are good as they are, but I decided to coat them in chocolate too, just for that extra cherry on top ya know 😉 Ingredients 2 Cups Rolled Oats 1/4 Cup Sliced Cherries 1/3 Cup Apple Sauce 1 Tbsp Chia Seeds 2 Tbsp Vegan Butter 2 Tbsp Coconut Syrup 2 Tbsp Raw Cane Sugar or Sweetener 2 Tbsp Ground Almonds 2 Tbsp Chopped Nuts (optional) 2 Tsp Vanilla Extract Topping 50g Melted Dark Chocolate 45ml Almond Milk Directions Pre-heat oven to 175c (fan assisted) Place the chia seeds in a cup with 3 tbsp of water and stir. Leave the chia seeds soak up the water for 10 minutes. Add the oats, syrup and apple sauce to a bowl and …
Breakfast-12pm I ate my first meal of the day a bit later than usual, but it was so comforting and filling that it kept me satiated for the remainder of the afternoon. You just can’t beat beans on toast. I love it and lately, I’ve been eating it often. People always look at me weird when I add onions to my beans, but seriously it is the only way to eat them in my opinion. Plus, it sneaks in some more veggies and it tastes awesome. I used the Burgen, soya and linseed bread which I spread with a generous amount of chargrilled pepper hummus and topped with reduced sugar and salt baked beans and combined them with Quorn sausages and sprinkled with some Vegusto no-moo classic vegan cheese. You just can’t beat it. Lunch – 3pm By 2pm I still wasn’t hungry so I had a matcha latte with Alpro single ‘cream’ using the matcha powder from pure chimp that I purchased yesterday. I bought the matcha green tea to bake with, but I thought I’d give …