Greetings from Florence

Ciao! Being in Italy it's hard not to succumb to all the delicious delicacies they have on offer. I hold my hands up, I've already eaten enough bread, cheese and gelato to keep a grown man going for months. 

Needless to say I was super happy to stumble across a cute juice bar just a 10 minuet stroll from where I'm staying. 

I opted for a carrot, apple & orange juice. It was so refreshing and the perfect way to keep cool in the 30 degree heat. Especially designed to give a hit of energy, it was just what I needed for an afternoon of exploring Florence's nooks & crannies. Who needs wine when you have juice as delicious as this!? So delicious in fact I went back for seconds a few hours later! 

Bellissimo! 

The Best Banana on Toast

The simplist things in life are always the best aren't they? This breakfast could not be easier to prepare and it's so delicious. It's almost as though you're eating a pudding for breakfast. What could be better? 

One small ripe banana 

One slice of wholemeal toast

Cinnamon 

Cacao nibs

Sunflower seeds 

Toast one side of the bread under the grill. Once nicely golden turn it over and place the chopped banana ontop, sprinkle wih a teaspoon of cinnamon and pop back under the grill for a minuet or two. 

Your banana should be lovely and soft by now. Serve and top with a scatter of sunflower seeds and cacao nibs. 

Enjoy :) 

Super Easy, Super Healthy Strawberry Smoothie

If there was ever an award for the easiest, healthiest and of course tastiest breakfast, this strawberry smoothie would win it for me. With just three simple ingredients it takes minuets to prepare! 

If you're new to changing your diet swapping a bacon butty or a bowl of sugary breakfast cereal for this smoothie is a great way to start.

1 large banana
1 cup almond milk
5/6 large strawberries 

The banana will give you a great hit of energy....which is always a must first thing in the morning. As well as a great dose of fibre, iron and potassium. There is a reason bananas are classed a a super-food! The strawberries will provide you with an abundance of nutrients and vitamins including a big hit if vitamin C. Almond milk is the best dairy free milk out there. Completely free of saturated fat it's one of my favorite guilt free ingredients! 

Simply throw everything into a blender and leave for two minuets until everything is blended together and smooth. If you have time leave the smoothie in the fridge for a few hours as it's best served cold. If not simply throw a couple of ice cubes in the blender along with everything else. 

Enjoy!

Banana, Blueberry & Cinnamon Breakfast Muffins

Most 'healthy' breakfast muffins you see advertised are actually laden with refined sugar, processed white flour and butter....not a great way to start your day. These tasty delights are the real deal. Packed full of super healthy ingredients they will give you that boost of energy we all need in the morning. Completely vegan and guilt free they'll have you reaching for seconds (something I hold my hands up for being guilty of!) 

These muffins are a perfect 'on the go' breakfast when you're a little strapped for time. Yet also make a great accompaniment to a smoothie if you're feeling extra peckish in the morning. 

This recipe will make 10 muffins. Store them in an airtight container and they'll keep for a week. 

200g oats/oat flour

75g coconut oil 

1 tsp baking powder

1 tbsp cinnamon 

2 medium ripe bananas

100g maple syrup

100g blueberries

1/2 cup water 

If you haven't got oat flour you can easily make it in a blender by blitzing the oats until they have turned to flour - this should only take 30 seconds or so.

Add the flour to a mixing bowl along with the cinnamon and baking powder.

In another bowl mash together your bananas until most lumps have disappeared, when you're happy with the consistency add the maple syrup and coconut oil to the bananas and mix together.

Pour your wet ingredients into the dry and start to mix, making sure everything is combined. This is when you can gradually start adding your water. I've recommended 1/2 cup - you might need a little more or a little less. You don't want the mixture to be too wet or runny, you want to spoon the mix into the muffin tins - not pour. Once finished with the water add in the blueberries.

Line your muffin tin with a little coconut oil and spoon in the mix to the top of the tin.

Pop in the oven and bake for 25 mins at 190C. 

Once out the oven leave to cool on a cooling rack for 5 mins before you tuck in...if you can wait that long.

If you want to make these muffins that little bit extra indulgent you can add a tbsp of raw cacao powder. You can add it as well as/or by replacing the cinnamon. 

I hope you enjoy the recipe! I would love to know your thoughts on it.

Deliciously Rich Vegan Chilli

So after a few days away from home, I’ve been in Germany on a business trip, I returned feeling a little sluggish. I succumbed to the local cuisine which evolved heavily around meat, cheese and bread. I’ve been slowly adapting my diet over the last few months, experimenting in vegan delicacies and reaping the health benefits. Having gone back to my old ways for a few days (which I openly admit I could never fully leave behind) I was ready to focus on super healthy meals again, my body was craving it!

Armed with my beloved kitchen, whom I had missed dearly whilst I was away…even though it was only for two days, I was ready to experiment. I fancied something hearty, a meal that would really fill me up! Rifling through my cupboards I pulled out some tins of chopped tomatoes & kidney beans. So began the start of a vegan chilli.

This chilli is so delicious. It's absolutely packed with flavour. Not only does the cinnamon and cacao powder provide you with an abundance of nutrients it gives this chilli a wonderfully rich flavour.

The recipe below will leave you will a massive portion. Perfect for lunch the next day or to pop in the freezer for a rainy day when you just can't be bothered to cook - to save you reaching for those naughty take out menus.

1 tin chopped tomatoes 

1 tin kidney beans

1 onion

1 glove garlic

1/2 cup of water

1 tsp raw cacao powder

1 tsp cinnamon

1 tsp raw cacao powder 

1 tsp cumin seeds

1 tbsp chilli powder

1 tbsp paprika 

1 chopped red chilli 

1 yellow bell pepper

1 aubergine 

70g brown rice

Salt & pepper

Olive oil

Start off by chopping the aubergine into bite sized pieces - place them on a roasting tray, sprinkle with some salt, pepper and olive oil then pop them in the oven at 180C for about 20 mins.

                       

Chop the onion and garlic and sweat them in a little olive oil. Add all the spices and mix in thoroughly then add the water and stir - it will form a slight paste. Throw in the chopped tomatoes and kidney beans and mix everything together. By this point your aubergine should be lovely and soft. Add these to the pot along with the chopped pepper and chilli. Leave to simmer on a medium heat for about 30 mins stirring every so often. 

                       

Serve over some brown rice.