Breakfast
Cashew butter & oat bars - makes 4-8 portions
Ingredients
- 300g oats
- 1x banana mashed
- 2x tbsp cinnamon
- 1x tbsp milled flaxseeds (optional)
- 1x tbsp plant protein powder (optional)
- 2x tbsp cashew butter
- 200ml milk
- Greek yoghurt, fruit and dried fruit of choice for toppings
Method
- Mix the oats, banana, cinnamon, flaxseeds, protein powder, cashew butter and milk together and pack into a lined oven dish.
- Bake at 180°C for 15 mins.
- Let it cool slightly, cut into portion and serve with your toppings of choice.
Lunch
Halloumi & Edemame salad - serves 2
Ingredients
- 1x 225g pack of halloumi
- 250g frozen edemame beans
- 80g baby spinach
- 3 spring onions, finely chopped
- 1/2 red pepper diced
- 50g sesame seeds
- sprinkle of dried chilli flakes
- A good dash of Kelpamare or soy sauce
- Herbamare Spicy or Sea Salt of choice
Method
1. Boil the edemame beans for a few minutes with a dash of Herbamare Spicy or your seasoning of choice.
2. Drain the edemame and add the spinach, spring onions, red pepper, sesame seeds, chilli flakes and Kelpamare. Mix well and set aside.
3. Slice the halloumi into thick slices and grill on a high setting (I rubbed a tiny bit of olive oil in so it didn't stick).
4. Serve your salad topped with slices of halloumi.
Dinner
Seafood, saffron & bean stew - serves 2
Ingredients
- Seafood selection - I opted for frozen squid, mussel meat and prawns
- 1x tbsp extra virgin olive oil
- 6x spring onions cut into batons
- 5x cloves of garlic
- large pinch saffron
- 1x stock cube
- 400g tin plum tomatoes
- Herbamare spicy or Seasoning / chilli of choice
- Tin of mixed beans
- 2-4 slices of sourdough bread of choice (depending on size)
- 1x tbsp butter
- 80g grated mozzarella or cheddar
- sprinkling of dried parsley
Method
- Add the oil to a pot and add 4 garlic cloves (sliced), spring onions, saffron, stock, tomatoes, beans and add another canful of water. Pop a lid on and simmer for 10 minutes.
- Add your seafood, a sprinking of Herbamare Spicy or chilli flakes, pop the lid back on and simmer for a further 10 minutes.
- Toast the break on one side, make your homemade garlic butter by added a crushed garlic close to the butter, along with the dried parsley and melt in the microwave for a few seconds.
- Spoon the homemade butter onto the bread, top with the cheese and pop under the grill for a few minutes until bubbling and brown.
- Split the soup between two bowls and serve with the bread.
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