Chilli, Lime, Sweet Potato and Rice Bowl

This rice bowl is another one of my super simple to make recipes that doesn’t take much time at all to create! It’s essentially a selection of some of my favourite foods combined to make a delicious lunch or dinner option.

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If you know me then you will know that I LOVE all things hot and spicy – but that doesn’t mean that you have to spice yours up if you don’t want to!

The following recipe makes enough to serve two to three people – depending on how big you want your bowl to be.

Ingredients:

  • 125g of cooked brown rice
  • 400g of cooked black beans, drained and rinsed
  • A handful of coriander
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 2 inches of fresh ginger, chopped
  • 3 small sweet potatoes, chopped into small chunks
  • A handful of cashew nuts
  • 2 small handfuls of pumpkin seeds
  • Extra-virgin olive oil
  • Tamari soy sauce
  • 1 lime, sliced in half
  • Maple agave (or your favourite natural sweetener)

Method:

Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.

Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.

While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.

Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.

Want to learn more about how eating more plant-based foods can enhance your health? Click here now to check out my starter guide!

Toffee Caramel Popcorn

When it comes to making healthy snack decisions, popcorn is such a fantastic choice! One of the most amazing things about popcorn is that you can choose from so many different healthy toppings that it never has to get boring!

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Popcorn Nutrition

Popcorn generally only has around 30 calories per cup, making it a great snack for maintaining a healthy weight. As a wholegrain, popcorn also contains a beneficial amount of fibre as well as a dose of protein!

The problem with most ready made popcorn products is that they are usually covered in salt, butter or other unhealthy (but certainly tasty) ingredients.

My recipe for Toffee Caramel Popcorn is excitingly healthy AND a little bit sticky – perfect for those of you who enjoy a messy treat! With this recipe you will cook up a whole batch that you can either enjoy right away or store to eat on the go another time.

Ingredients:

1/2 a cup of popcorn kernels
1/2 a cup of maple syrup
1 tsp of almond extract
1/3 of a cup of almond butter (or any nut butter)
A dash of cinnamon
1 & 1/2 tbsp of coconut oil

Method:

First of all preheat your oven to 180C / 375F. Next, take a large pot and place it on the hob at a medium to high heat. Melt the coconut oil in the pan and then add your popcorn kernels. You can then put the lid on your pan and leave the kernels to do their thing! This will usually take around ten minutes but will vary so watch your pot closely. Once you start to hear more than five seconds between each pop then you will know that your popcorn is almost ready. As soon as it is ready you should remove the pan from the heat.

The next step is to make the caramel toffee sauce. To do this, take a mixing bowl and pour in the maple syrup, the almond butter, almond extract, and the cinnamon. Whisk the contents of your bowl until it becomes a smooth paste.

Next, pour your prepared popcorn onto a baking tray and pour the contents of the bowl over the popcorn. Try to drizzle it evenly but don’t worry too much as it will spread in the oven. Place the baking tray in the oven for seven minutes and your treat is then ready to enjoy!

Want to learn more about how eating more plant-based foods can enhance your health? Click here now to check out my starter guide!

Flaxseed Pancakes

Getting omega-3 into you diet by consuming healthy oils could not be easier thanks to this super yummy pancake recipe. These pancakes are light, fluffy, and utterly delicious!

As we covered in an earlier blog post this week, flaxseeds are fantastic for for your health and full of goodness! Not only do they aid digestion but they’re also good for protecting the body against free-radical damage and disease. Maple syrup is also a healthy addition to this recipe and is what makes these pancakes extra delicious! Maple syrup contains a range of minerals, such as manganese, magnesium, calcium and potassium – all of which are essential to your continued good health! Maple syrup also contains an abundance of riboflavin which aids the metabolic process.

Flaxseed Pancakes 2To make enough pancakes to feed four people, you will need the following ingredients:

1/2 a cup / 5oz / 150g wholewheat (all-purpose) flour
2 tbsp of flaxseed oil plus extra for cooking
1 tsp of baking powder
1/4 tsp of baking soda
1/2 a cup / 4fl oz / 125ml of dairy-free milk
2 tbsp of maple syrup

Flaxseed Pancakes1The first thing you will need to do is place all of the ingredients in a large bowl and beat until the mixture forms a smooth batter.

You can then drizzle a little flaxseed oil into a small skillet (frying pan or pancake pan) and set on a medium heat. When the oil is hot, pour two or three tablespoons of the batter into the skillet so that it covers the bottom of the pan in a thin layer. Pay close attention as the pancake cooks and turn the pancake after approximately four minutes to cook the other side. Once each pancake is cooked you can remove from the pan and repeat with the rest of the batter.

Once all of your batter has been used up, drizzle your stack of pancakes with a little more maple syrup and top with your favourite berries or slices of banana. Serve immediately and enjoy!

This is one of the recipes from my book – Eat Real Foods – which was released this week!!! You can order your copy in the UK by clicking here and order your copy in the U.S by clicking here!