Wholewheat pesto spaghetti

This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling. 

Ingredients:

Wholewheat spaghetti

Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to

Handful of cherry tomatoes

1 small red onion

Handful of rocket leaves 

Olive oil

Salt and pepper to season 

Method 

Put the spaghetti to boil – I always add salt and olive oil to the water.

Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above. 

Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil. 

Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves. 

Serve immediately and you can sprinkle some feta or Parmesan on top of you wish! 

Spicy roasted chickpeas 

Roasted chickpeas are great way to get your fibre and protein intake. They taste great as an accompaniment to a meal or scattered over a salad!

Ingredients:

400g can chickpeas (I use Sainsburys So Organic range)

1/2 tsp each of the following:

Ground cumin

Smoked paprika

Crushed coriander seeds

Salt and black pepper

A few glugs of olive oil 

Method:

There are two ways you can cook these, if using the oven turn it on to 220c, if using the cooker put a dry non stick pan on medium heat.

Drain and rinse the chickpeas and put them in a bowl. Toss all the dry ingredients and olive oil with the chickpeas until they are fully coated. 

Place the coated chickpeas evenly on a tray lined with baking paper and put them on the middle shelf of the oven. They take about 15 minutes to cook but toss them around regularly and keep a very close eye on them as they can start to pop! When they look like they are beginning to dry out and have a crisp finish remove them from the oven but again be careful as they may still pop! I’ve started covering the tray in foil for the first 10 minutes or so and then roasting them uncovered for the last 5 minutes I find this prevents some of the popping but they aren’t as crispy so it depends how you want the texture.

If cooking them in the pan add them to the heated non stick pan and cover with a lid. Turn the heat up to high and regularly toss the pan to ensure they are evenly cooked. Same as above, watch out for popping and timing depends on just how crispy you want them!

Once done, sprinkle on your salad or have it as a side dish with a squeeze of fresh lemon juice!

Oat and banana breakfast bars 

These are great to make as part of Sunday meal prep and a nutrient packed grab and go breakfast! 

Ingriedents:

1 cup porridge oats

1 banana 

1 tbsp chia seeds

1 tbsp nut butter

1 tbsp honey 

1 tbsp ground flaxseeds (optional)

1 tbsp cacoa powder (optional)

Handful each of:

Pumpkin seeds

Coconut chips 

Flaked almonds

Roughly chopped walnuts (or any other nuts of your choice)

Fresh blueberries (optional)

Method:
Turn the oven on to 200c and line a small baking dish with baking paper.

Mash the banana in a bowl and mix in all of the dry ingredients.

On a low heat warm up the nut butter and honey in a sauce pan until they are mixed together. Pour this into the banana mixture and mix until all combined.

Spoon the mixture into the baking tray, you will need to press down the mixture with the back of the spatula to compact it.

Cook in the oven on the middle shelf for around 20 minutes or until it starts to brown at the edges.

Once ready, remove from the oven and let it cool before cutting into either 6 squares or 3 bars depending on how much you will want. 

They will keep in the fridge in an airtight container for up to a week. Eat them plain on the go or have them with a big dollop of nut butter 👌🏽

The great thing about this recipe is that you can add as many or as little ingredients as you like! Use more seeds, less nuts, more fruit, add dried fruit or even some chocolate chips! Give it a go! 

Black bean dip

A super quick and easy recipe! The black beans give it a great texture and nutty flavour while the paprika, garlic and cumin give it good kick!

Ingredients:

400g tin organic black beans

Half tsp each of the following:

Paprika

Ground cumin

Pink salt

Black pepper

2 garlic cloves

A good gulg of extra virgin olive oil

Method:

Put all the above items in a food processor and blend until smooth. Voila! Its the most delicious, creamy dip and a great way to pack in the protein, fibre and micronutrients 💪🏽 

Keep on an airtight container in the fridge, enjoy with sliced peppers, tortilla chips or on the side of a green salad! 

Vegan almond and avocado pesto 

Ingredients:

Half an avocado 

4 tablespoons ground almonds 

1 pack fresh basil

3 garlic gloves

Juice of half a lemon

Olive oil – a good glug! 

Salt and pepper to taste 

Method:

Blend the avocado, garlic, basil leaves with the lemon juice and some olive oil till chopped and slightly smooth. 

Remove and mix in the ground almonds, salt, pepper and remaining olive oil. It should fall of the spoon so if need be add more olive oil. Serve with hot pasta or drizzle on pan fried fish 👌🏽