Paprika & Chorizo Baked Beans

Homemade baked beans have slowly become a staple in our house. My fiancé who had never entertained the idea of a bean working its way onto his breakfast plate (or any other plate for that matter) before he met me, is now a baked bean fiend! A true testament to how good these really are. 

Whilst its oh so tempting to reach for a trusty can of baked beans to liven up a cooked breakfast or act as a simple meal when you just cant be bothered to cook. I hand on heart promise that making them yourself is 100 times better than a tin will ever be. Plus there are the added health benefits. We all know that tinned beans are laden with more salt and sugar than we should be eating. Make them yourself and you'll see exactly what goes into them!

This particular recipe has a great depth of flavour thanks to the paprika and chorizo, it gives a whole new dimension to the simple baked bean. I tend to enjoy this combination later on in the day for my lunch or dinner. Of course I'm not here to dictate what you have to eat and when. I once ate an entire blackberry & apple crumble for my breakfast. I'm in no place to judge. If you wake up one morning craving this for your brekkie....please, be my guest! 

1.5 tins chopped tomatoes

1 tin red kidney beans

1 tin cannellini beans

Chorizo (qty depends on how meaty you want it)

1 onion

1 garlic glove

1 red chilli

1 tsp wholegrain mustard

1 tsp english mustard

2 tbsp worcestershire sauce 

2 tbsp paprika

Salt

Pepper

Olive oil 

Begin by slowly browning the onions in a little olive oil, after a few minuets add the chopped garlic, paprika, chilli and chorizo. After about 5 minuets add the tinned tomatoes along with both the mustard's and worcestershire sauce. Stir this all in and leave on a low heat for about 1 hour. You want the sauce to reduce and thicken. Once you're happy with the consistency of the sauce add in your beans and stir through. The beans should only take 5 minuets to cook through. Please ensure they are piping hot before serving. Its also important to note that some beans will need soaking overnight. Check which type you have before you begin the recipe. I tend to use the ones prepackaged in water to eliminate the need to soak them overnight.
Season with salt and pepper to taste. 

I enjoy eating these with nothing more than a slice of good quality bread and a sprinkling of cheese....because lets face it, what meal isn't enhanced with a bit of cheese! 

Apple & Blackberry Vegan Crumble

I know a lot of people who claim they don't like fruit in puddings. If this sounds like you, stop reading immediately. For me fruit is at its best in a pudding. Particularly stewed fruit. Warm, tangy, comforting...it really doesn't get any better! I have been craving an apple crumble for a few days now. When I came across some delicious looking blackberries in my local farm shop I knew they would be the perfect accompaniment. 

This recipe is incredibly easy. You'll be tucking into a big bowl of crumble in no time. 

2 small/medium apples

1/2 cup blackberries 

Cinnamon 

Maple syrup 

Rolled oats

Water

Coconut oil 

Peel and chop the apples, add to a pan along with 1/4 cup of water, 3 tablespoons cinnamon and 1 tablespoon maple syrup. Simmer on a low heat for about 15 minuets, the apples will slowly start to soak up the water. Keep a close eye on the apples as you don't want them to burn! Once most of the water is gone add the blackberries, a teaspoon of coconut oil and a splash more water. Stir for a couple of minuets then add the mixture to an oven proof dish. Leave to one side whilst you prepare the oats. 

In a mixing bowl add 1 cup of oats, 2 tablespoons cinnamon, 1 tablespoon and 1 tablespoon coconut oil. Mix everything together then sprinkle the oats evenly over the stewed fruit mixture. Bake in the oven at 180C for 25/30 mins. 

Enjoy!

Avocado & Cacao Mousse

This vegan chocolate mousse its unbelievable. It took me a good while to convince myself that what I was eating was actually packed full of goodness and super healthy. Its so rich and creamy its hard to believe its main ingredient is a vegetable!! 

I ate it as a post workout snack, but it would also work really well as an indulgent breakfast or an after dinner treat. 

1 Avocado

1/2 Banana

2 tbsp Maple Syrup 

1 tbsp Cinnamon

1 tbsp Ginger

Its as simple as popping everything into a food processor and whizzing it altogether until its completely smooth. Pop it into the fridge and leave for about an hour - its best served cold. The next part is the best bit - the toppings!! Its completely up to you what you jazz your mousse up with. In this instance I added chopped pecans and pumpkin seeds. 

Almost any nut/berry/seed will go perfectly.

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.