Apple, Raisin & Blueberry Pots

img_9691I think the majority of my recipes are healthier vegan, or vegetarian versions of my childhood and this recipe is no different: apple, raisin and blueberry crumble.If you are a Brit and had school dinners at primary school, then I’m sure you’d have had some sort of crumble along with custard, as your ‘afters’ too. I loved it. Which is why I decided to make some myself.Processed with Snapseed.

The apples I used are just standard apples from the store. Although, I can’t wait until the autumn when I can get some fresh cooking apples from my aunties next-door neighbour, to bake with. The crumble topping was taken from my vegetarian protein peach crumble squares here and modified to make it vegan.

Ingredients 

  • 4 Medium Apples
  • 1/4 Cup Raisins
  • 1 Cup Blueberries
  • 1 Cup Rolled Oats
  • 1/2 Cup Coconut Flour
  • 30g Vegan Butter (koko dairy free spread)
  • 1/2 Cup Sweetener
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Cinnamon

Directions 

Pre-heat oven to 170c (fan assisted)

Blend half of the rolled oats in a food processor, to form a flour/powder, then add the oat flour, coconut flour, cinnamon and sweetener into a bowl and whisk together to remove any lumps.

Next, peel, core and finally chop the apples into small chunks, before placing them into ramekins or an oven dish; along with the raisins and blueberries.

Add 1/4 cup of water to the fruit, cover the dish with foil and place into the oven for 40 minutes.

When the fruit has cooked, drizzle with the maple syrup and add the crumble topping, be sure to push the crumble on to the fruit with a spoon or your hands and then pop back into the oven for a further 10 minutes, or until the crumble has browned.

Now all that’s left is to serve with some vegan custard or coconut cream. You can even switch out the apples, blueberries and raisins for some summer berries or whatever your little heart desires.

For more vegan ideas follow me on Instagram

Vegusto Sample Pack

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I’m going to start by saying that this product review will be the last review I write for my blog, for a while. While I really wanted to review the Vegusto products, I am just finding products reviews to be very time consuming at the moment and also hard to keep up with. I like to put as much detail in to a product review as I can and as I don’t benefit financially from writing these reviews, they’ve just become a bit of a pain to do.

So,  I will only be mentioning products on Instagram that I  like and use, and I will include a short description of what I thought of the product and whether I liked it or not. I’m sorry if this is an inconvenience for anyone! 🙂

…………………………………………………………………………………………………………… Continue reading “Vegusto Sample Pack”

Full Day of Eating: Product Reviews

I love doing these full day of eating blogposts because it’s a chance for me to spam the post with photography and not have people getting annoyed with me for taking over their news feed on Instagram! Plus, it’s a chance for you all to see what I eat in a day and I know some people love that. I know I do.

Breakfast – 11am

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I eat beans on toast probably about four times a week now I’m not counting macros and I just can’t get enough. It’s so quick and easy to throw together. I always eat my beans with onion of sorts; white, red, spring onion, they’ve all gone into my beans at some point and it’s an easier way to sneak in some more nutrition too.

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I ate breakfast with my sister today and we both added the Dang savoury bacon, coconut flakes to our meals. We were excited to try them because they were coconut flakes that were supposed to taste like bacon, but they were also vegan, dairy free, gluten free and cholesterol free too. However, we were both left very disappointed with the flavour, since they tasted nothing like bacon; just plain old coconut flakes. We tried them both on our food and on their own and the flavour was the same – sweet and coconutty. Although, we both  agreed that they were still nice, just sweet instead of savoury bacon.

Alfie loved them too and he couldn’t get enough.

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Lunch – 2pm

I kept lunch light and had a protein bar along side a Rebel Kitchen coffee mylk and out of the two that I have tried, the coffee is my favourite. You can view my review for the matcha drink here.

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I had also planned to have a crackin egg, but I just couldn’t stomach it in the end. You can read the reviews for the eggs here.

I went for the low carb birthday cake bar by Oh yeah. I’m a huge fan of all of the oh yeah products, although, the big bars will always be my favourite.

The trouble with birthday cake flavours is that they often taste like vanilla and I guess vanilla is one of the main ingredients in standard birthday cakes, but sadly, always a let down in protein bars. I don’t know why they just don’t call birthday cake flavours, vanilla and be done with it.

However, this oh yeah protein bar may be a revelation where the birthday cake flavour is concerned.

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Firstly it was covered in sprinkles and if you cover something in sprinkles then it bloody well better taste like birthday cake! And it did! Well, at the very least it wasn’t vanilla: it had a sweet marzipan taste to it. But, it was so delicious and soft. I think this flavour has now become my favourite from the oh yeah low carb range. It’s a definite must try that’s for sure.

Dinner – 5pm

For dinner I had sweet potato fries which I coated in the gym chef seasoning, along side the red cabbage slaw I made yesterday, plus a huge salad with added Quorn chicken pieces and Quorn mince.

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  • Red Cabbage
  • White Onion
  • Carrot
  • 2 tbsp Alpro Plain Yoghurt
  • 1/2 tsp Chilli Flakes
  • 1 tbsp Apple Cider Vinegar
  • Salt to Season

Shred the cabbage, finely chop the onion and grate the carrot. Mix it with the other ingredients and boom – red cabbage slaw!

I’m becoming a huge fan of these gym chef seasonings, they are full of flavour, but also salt free too. Although, they are £2.99 for a 50g pot, so I’m not sure if they are value for money. That said, a little does go a very long way. I find them especially useful for adding to chickpeas, lentils, tofu, Quorn; basically food that is bland, but can absorb flavour. But, obviously you can coat food in them too.

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After talking to my sister and making her try a sweet potato chip with the gym chef seasoning, we both changed our minds on the price and we actually now believe that £2.99 is great value for money because it is very tasty, it smells amazing and they are also quite spicy and flavourful, without any nasty additives.

If you don’t mind paying £2.99 for a small pot, then I highly recommend them.

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Evening Meal – 9pm

For my last meal I plan to have one of my Welsh cakes with a cup of tea, like the old granny that I am and also some of this propercorn. I’ve reviewed propercorn before, in a previous post. But, since I’ve found a new flavour I thought I’d say a few words about it.

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Fiery Worcester Sauce & Sun Dried Tomato, an unusual flavour of popcorn wouldn’t you agree? Believe it or not the flavours worked really well with the popcorn itself and the flavour’s -Fiery Worcester Sauce & Sun Dried Tomato – were both distinguishable and definitely present. However,  it smelled a lot more spicy and tomato-y than it tasted.

You can buy the oh yeah bars, dang coconut flakes and gym chef seasoning from Cardiff Sports Nutrition and use my code – HAPPY10 – to save yourself 10% at the checkout. The discount code can’t be used on items that have been reduced in price and it’s only limited to one use per person.

The rebel kitchen mylk and propercorn can be bought from Holland & Barett – I bought those myself 😉

Disclaimer: While I was sent the above products by Cardiff Sports Nutrition to review, all thoughts and opinions are my own. I always try to deliver honest, unbiased reviews which are always based off of my own experience with the products.

For more recipes, reviews and ideas follow me on Instagram.

 

 

What Does Social Media Mean to you?

A lot of people join social media for many different reasons; to interact and stay in contact with friends and family, for business purposes, blogging and fitness, etc. And it can be a very powerful tool when utilised correctly, especially from a business point of view; it just opens up so many doors and there are so many different types of social media networks to choose from.When I first signed up for Instagram about three years ago, it was a personal account. I didn’t fully understand the concept and it was far different to Facebook. I was confused. But, after a few weeks I slowly started getting in to it and eventually started adding the odd food post. image.jpeg

I can’t pinpoint a time when it fully became a food account, but I enjoyed Instagram far more when I first joined. I would post whatever I wanted; food, photos of my dog, my gardening skills, random objects; I loved it.image

 But, for the last year or so, I’ve noticed a huge change in the way people operate on Instagram and I’m tired of it. It’s just become filled with bullshit, people liking and spamming with their comments; just to get likes, comments and follows on their own account. It’s tiring. Personally, I only tend to comment on other posts if I have something to say, but even I notice that sometimes I have too much to say and then I worry that people will lose respect for me, the way I have with many on there. I feel people like that have just taken the fun out of Instagram for me and have turned it into some sort of competition on who can get the most followers and likes, yada, yada, yada. Because of that, I took the weekend off from blogging and Instagram, to try and recollect my thought process and what I wanted to achieve from it. I still have no idea. I think it’s become more of a habit in my life, but it is also a great way to direct traffic to my blog: just one popular post from Friday has attracted over 600 followers to my blog since; so Instagram has become a huge part of my blog too. It’s also a place where I can write quick reviews for products that I know people will see.

What does social media mean to me?

For me Instagram has always been my support network and a mere comment like – this looks incredible – from a respected follower can put a cheesy smile on my face and make me feel all sorts of different feelings. I don’t often have people around me trying to uplift or make me feel good about myself and when it does happen, it makes me physically uncomfortable. So, it’s always a surprise when people I’ve never met are supportive to me every day. I think I love Instagram so much because as sad as it may sound, it is something that I have for myself; it may not be a house or a posh car, but just talking to people every day has given me confidence in my own life and has made accepting rare compliments from people easier. Granted, I’m still socially awkward and shy in person, but I’m nowhere near as uncomfortable in public as I once was and I do believe that is down to the support from Instagram. The same goes for my blog; they are both steady and stable things that I have in my life and at the minute the only good things that I have which I can call my own. They are both platforms where I can express myself to a point and have people acknowledge me and I appreciate all of that immensely: every like, comment and follow is always an unexpected comfort to me.

Both my blog and Instagram have given me opportunities that I never thought someone like myself would ever be handed and while I don’t get paid to write blogposts or product reviews for companies, I still enjoy it. I mean don’t get me wrong. It’s not easy writing and thinking of blogposts twice a week and it is very time consuming at the least: this blogpost has taken me over 2 hours already; so I’d be lying if I said that it wouldn’t be nice to benefit and earn some income from my blog. Especially as I don’t have a steady income from elsewhere at the moment and I don’t have the money to put into bettering my blog and making it more aesthetically pleasing with a logo. However, none of those things are as important to me or as gratifying, than when I see people have viewed my post and I realise my hard work hasn’t gone to waste after all. I get even more elated when I receive comments off people who have read it and can relate to whatever experience I have gone through and decided to share. It always warms my ice cold heart when I learn that people actually read what I write. Although, it surprises me more than anything, because my written skills aren’t the best and my grammar and punctuation are a work in progress too. But, none of the support goes unnoticed by me. To say I take a lot from social media would be an understatement. I learn from peoples photography, social skills and a lot more. It’s definitely taught me a lot about myself too and the way I communicate with people – which I haven’t always done well.

There aren’t always positive things that can come from social media though and it can be a dangerous territory if you aren’t careful, especially for the vulnerable and naïve. The more attention I pay to Instagram, the more I realise how toxic it can be. But, I do think that it all comes down to what you can take away and benefit from it and whether it makes you a better person in the long run. I feel when you have that mind-set, it can be a pleasant place to hang out and learn from.

What does social media mean to you? It would be awesome to hear. Do you benefit from the support or is it just an outlet for you? 

For more recipes, reviews and ideas you can follow me on Instagram, where I ramble and waffle a bit more.

Photo cred: Maizermedia.com

Where Do You Get Your Protein From?

What do you do at 12.30am on a Sunday morning, when you can’t sleep? Me. I think of blogposts that I can write and then write said blogposts, even though I have numerous other blogposts that I have a.) Not finished or b.) Finished, but haven’t posted. All done while watching repeat episodes of Gogglebox. Although, my best recipe ideas are often created late at night on a hungry stomach, so hopefully this post will be just as successful on little sleep. Continue reading “Where Do You Get Your Protein From?”

Jungle Protein Milkshake

For a while I’ve seen people adding vegetables  to their smoothies and I swore that I would never do such a thing – vegetables are for plates and not for drinks and I was happy with that, until this morning. I don’t know what happened, but I had an urge to make a milkshake and something inside of me was telling me to add spinach. Now, don’t worry. I’m not that cray cray, that I’m now hearing voices. No. It was more of a craving deep from within my body and I couldn’t ignore it. I’ve been having spinach with everything lately and I go through phases like this every so often then get sick of it, so I decided to give it a whirl why I was going through my phase and oh boy, did I enjoy this jungle protein smoothie. And before you all wince at the thought, no, I couldn’t taste the spinach.

 

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Although, you can see bits of green that my blender failed to blend, but that wasn’t a problem for me, because I enjoyed it nonetheless and it was the thickest, richest, chocolatiest, milkshake I’ve ever had. Plus, it was also packed with nutrition, antioxidants and turmeric to boost the immune system. What I loved most was that I finally got to use the vegan protein powder and enjoy it thoroughly, because all the other flavours masqueraded the pea protein – it’s a miracle.

 

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I would just like to add that this milkshake is quite thick and I did eat mine with a spoon, but you can add in more milk if you prefer to drink it with a straw

Ingredients

  • 2 Bananas
  • 1 Cup Milk
  • 1/2 Cup Spinach Leaves
  • 1 tbsp Peanut Flour
  • 1 tbsp Cacao Powder
  • 1 tbsp Date Jam
  • 1 Scoop Vegan Mocha Protein Powder
  • 1 tsp Turmeric
  • 1 tsp Vanilla Extract
  • 1 tbsp Maple Syrup
  • 1/3 Cup Coconut Cream for topping (optional)

Directions

This is as simple as adding all of the ingredients (minus the coconut cream) to a high speed blender and blending until everything is completely smooth.

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Now, pour the milkshake into a glass, top with some coconut whipped cream, put your feet up and enjoy.

For more recipes follow me on Instagram – @TheHungryWelshGirl and tag me in any of my recipes that you try – I would love to hear what you think.

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