Lucy is another wonderful soul I met on Instagram. I’m always impressed with what she puts on top of bread and she her combinations are never too hard (healthy, not hard!). So as much as I love my PB, I will definitely be trying some of these!
For those of you who have seen my instagram account you will see my clear love for plant based food. It would seem as though I have always eaten this way however it couldn’t be further from the truth!
My first year of university was spent drinking far too much Malibu and late night snacking cheesy chips…. clearly the definition of health, right?
So when the pounds were slowly rising and I was left feeling lethargic each day, I decided enough is enough!
Being a student means living on a budget however I pride myself on being able to eat nutritious and delicious food without over spending.
Now a third year student I need hearty meals to keep me fuelled for the day. Like many of you, eating healthy can seem difficult when rushed for time which often results in quickly shoving down a packet of crisps and a slice of toast…..
So to show you different ways to can be creative with a quick and simple meal, here are my top 5 recipes….
BERRY BREAKFAST IN A HURRY
Chia Berry Jam with Fresh Figs and Pistachios on Wholemeal Toast
Ingredients for Chia Jam
-400g berries ( I use a mix of black berries, blueberries and raspberries)
-3 tbsp chia seeds
-3 tbsp maple syrup
Instruction for Chia Jam
-Heat the berries in a small pan (can be frozen of fresh) for 5 minutes until warmed and start to break down.
-Add the chia seeds and maple syrup.
-Simmer on a low heat for another 10/15 minutes until all is combined.
-Pour into a sterilized jar and eat within 2 weeks.
Add this delicious jam to some toasted wholemeal bread, add the fresh figs then sprinkle crushed pistachios on top! For extra indulgence I add a dollop of Greek yogurt.
(This recipe makes enough to have leftovers, so half the ingredients to make a small batch)
-1 tin of chickpeas
-1 tin of cherry tomatoes
-1 cup of spinach
-1 small onion or three shallots diced
-pinch of salt and pepper to taste
-small pinch (1/4 tsp) of paprika
-small pinch (1/4 tsp) of turmeric
-small pinch (1/4 tsp) chili flakes
-Add chopped onion to a pan with a drizzle of oil and cook for five minutes
-Place the tomatoes, chickpeas and seasoning into the pan and allow to simmer for 15 minutes
-Add spinach for final five minutes of cooking
-Lightly toast of griddle a slice of granary loaf
-Pile the chickpea stew on top and enjoy!
PERFECTLY POACHED EGGS ON CRUNCHY SEED LOAF
-Large slice of your favourite bread (mine is a thick cut seeded whole meal)
-2 organic medium eggs
-3 stalks of asparagus (then cut into strips using a julienne peeler)
-25g Goats cheese (feta cheese will also work)
-Handful of pistachio nuts
-Handful of spinach
-Sesame seeds to sprinkle
-Sat and pepper to taste
-Poach two eggs in a pan (ensure the water is not bubbling)
-In a separate pan of boiling water, add the asparagus strips and cook for just a few minutes, try not to let them go soggy
-Griddle or toast the bread
-Prepare the toppings such as chopping the pistachios
-Once the eggs are done place the spinach on the toast, add the eggs, and take small pieces of the cheese and scatter around the plate
-Delicately place the asparagus and sprinkle the pistachios and sesame seeds over then add salt and pepper to taste
VEGAN PITTA PIZZA
These are so easy to make and are so versatile to whatever you have left in your fridge! A great way of packing in your veggies with it still feeling like indulgent treat.
(these are great to share so use one pitta per person if making more)
-1 Whole meal pitta (carefully halved)
-1/4 cup of passata (just enough to cover the base)
-Toppings of choice, my favourites are; cherry tomatoes, black olives, fresh rocket, and red onion.
-Crushed black pepper
-Preheat the oven to 180 degrees
-Drizzle a small dollop of olive oil on a pan to place the pittas on
-Slice the pittas in half then cover the base in passata, then sprinkle some oregano for flavor
-Assemble all of your selected veggies then sprinkle fresh basil, salt and pepper on top
-Place in oven for 5/10 minutes depending on how crispy you like your veggies
OODLES OF ZOODLES WITH PESTO & PEAS
This is such a simple recipe to make when in a hurry but want to get your fix of greens!
-1 Courgette (zucchini will work also!)
-2 tbsp of pesto, home made or shop bought! (there are plenty of vegan pesto jars in the supermarkets)
-1 large slice of thick whole meal bread
-1/3 cup of peas (frozen or fresh)
-Handful of spinach
-Small amount (no more then 25g) of Parmesan cheese
-Salt and pepper to taste
-2 Cups of fresh basil
-1/2 cup extra virgin olive oil
-1/3 cup pine nuts
-3 Garlic cloves minced
-Salt and ground black pepper to taste
-If vegetarian add 1/3 cup of Parmegano Reggiano cheese, grated
For the Pesto;
– Use a food processor or mortar and pestle to roughly mash together all ingredients.
For the Courgetti Noodles
-Drizzle a tsp of olive oil in a pan on a low heat
-Spiralize the courgette or zucchini
-Toast or griddle the bread
-Add the pesto and peas to the courgettes, add salt and pepper then allow to heat slowly for about five minutes
-Scatter the spinach on the toast, then assemble the rest!
-Sprinkle some parmesan cheese on top if not vegan
-Another sprinkle of black pepper and enjoy!
I hope Lucy has inspired you to try starting with that gorgeous fresh bread you were saving for breakfast next time you’re short on time for dinner…