Quicker than a Take-away curry

Hello everyone, its a saturday night and your probably deliberating on what take-away to have? But alas, put those take-away menus down and your money back in your purses because here is my quicker than a Take-away curry recipe. This one is very quick to make, a whole lot healthier and probably less greasy, and you will not feel bloted and guilty afterwards but this curry is still full of satisfying spice! Another added bonus is that the ingredients are probably stuff you already have in your cupboard!

Right to start with the sauce, you will need:

Half a tin of coconut milk

Olive oil

Salt and pepper

Chilli flakes

Chilli powder

Soy sauce

Add the ingredients to a saucepan and heat on a low heat and stir, add as much chilli as you like it hot! Stir until it thickens up. In the meantime be heating up some lentils and vegetables, I went for:

Green lentils

Cannelloni beans

And peas and carrot (forest gump style)

Mix the sauce in with the vegetables and pop some Uncle bens rice which comes in a massive variety of yummy flavours, and only takes 2 minutes. Serve the curry and rice today and enjoy!!

Have a nice saturday night šŸ™‚

Cakey cereal barsĀ 

First off i’d I would just like to wish everyone a Happy mothers day šŸ™‚ I hope you had a nice time with your loved ones and family. Secondly, its recipe time! Over the next couple of weeks I am going to be travelling about a bit, so decided to come up with a recipe for a snack that is filling but easy to pop in a bag, all ready if I get a bit peckish. The bars are quite dense, but moist enough not to crumble and I have tried out two flavours.

Strawberry and chocolate:

1/2 punnet grated strawberries 

2 handfuls of rasins

2 spoonfuls of coconut oil

1/4 teaspoon baking powder 

200g self raising flour

50g oatmeal

Pear and pumpkin seed:

2 grated pears

2 handfuls of raisins 

2 handfuls of pumpkin seeds

50g oatmeal

200g self raising flour

1/4 teaspoon baking powder 

2 spoonfuls of coconut oil

Add all the ingredients into a bowl and mix until the mixture is easily rolled into a ball. If the mixture isnt moist enough, add some soya milk. Line a baking tray with coconut oil, then press the mixture into a square shape, an inch in depth. Drizzle with sugar-free syrup then bake for 30 minutes at 180 celsius. Let them cool for 5 minutes, then cut into bars. I wrapped my bars in clingfilm then freezed them.  Enjoy!

Stay happy, stay confident.

Abs xox 

Creamy Banana Vegan IcecreamĀ 

 Since switching to a healthy lifestyle, I tried to supliment icecream with frozen yoghurt, but it just doesnt have the same indulgent effect! My recipe for vegan icecream used coconut milk, instead of cream but it still has the same creamy taste! 

What you need:

4 bananas 

1 tin of coconut milk

Sugar free syrup 

Raisins 

Brown sugar (optional) 

2 teaspoons of cornstarch 

Place all the ingredients in a bowl and blend with a hand blender or whisk until smooth. Place into a container and mix every now and then during the freezing process. It should be ready to eat after an hour in the freezer. 

I served 2 scoops of my ice cream with fruit, soya yoghurt, dried fruit and nuts. 

Enjoy!!

Be happy, be confident 

Abs xox

Miraculous Mug Cake

Inspiration for today’s recipe is a result of my essay induced snack cravings. I’m sure you have all experienced a sweet tooth craving while you are studing, are relaxing after work or 3 hours in to a movie marathon. Instead of binging out on unhealthy snacks, behold at my yummy warm cake in a mug.

Ingredients:

1 scoop banana protein powder

1 scoop self raising flour

1 teaspoon coconut oil

1/4 teaspoon baking powder

Enough soya milk to make the mixture stir-able

A handful of chopped dates

Myprotein syrup

Add a some syrup to the bottom of a mug, then add all the other ingredients to the mug and stir to a smooth consistency. Microwave for 2-3 minutes until cooked through. Drizzle syrup on top then enjoy!


Be Confident, be happy

Abs xox