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https://glebekitchen.com/tonkotsu-ramen-home/

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INGREDIENTS

For the chicken marinade:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

For the sauce:

2 tablespoons olive oil

2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

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1 ½ cups

Granulated Sugar

½ cup

Vegetable Oil (or canola oil)

2 cups

All-Purpose Flour

¼ cup

Unsweetened Cocoa

2 cups

Zucchini (shredded, do n't squeeze out the moisture)

2 teaspoons

Vanilla Extract

1 teaspoon

Salt

1 ½ teaspoons

Baking Soda

1 ¼ cups

Semi-Sweet Chocolate Chips (divided)

Preheat oven to 350 degrees F. Grease an 9x13 baking pan with cooking spray, set aside.

In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup

Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.

Cool completely on a wire rack. Cut brownies into squares and serve.

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INGREDIENTS

Chocolate avocado mousse

2 ripe avocados chopped

200 g good quality dark eating chocolate 60-75% cocoa, broken into pieces – check dairy-free if you need to

½ cup milk e.g. cow's, almond, coconut milk

2 tablespoons liquid honey or pure maple syrup optional

To garnish

fresh berries or any other fruit

grated chocolate optional

INSTRUCTIONS

Melt chocolate in a double boiler or in a glass bowl set above a pot of simmering water (make sure the water does not touch the bottom of the bowl or else it will risk the chocolate burning or becoming grainy).

Place avocado and melted chocolate in a food processor and blend together until smooth, whilst pouring in the milk. Keep blending until the mousse is very smooth and creamy. Taste, and if you would like it a little sweeter, you can add a bit of honey or maple syrup, however I think it’s sweet enough as is! Spoon into serving glasses and chill in fridge briefly for 10-15 minutes. Garnish with fresh berries and extra chocolate if desired.

NOTES

This Chocolate Avocado Mousse dessert is rich and creamy, yet much healthier than your standard chocolate mousse. Avocados give it a thick creamy texture, and also make this dessert dairy-free and much lower in saturated fat. You could garnish it with anything – fruit, grated chocolate, nuts or shredded coconut for example. *To make it dairy-free, make sure the dark chocolate you are using is dairy-free (many above 70% cocoa are) and use dairy-free milk e.g. almond or coconut

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Ingredients

½ small avocado

½ teaspoon fresh lemon juice

⅛ teaspoon Kosher salt

⅛ teaspoon freshly ground black pepper

1 slice whole grain bread, toasted

½ teaspoon extra-virgin olive oil

Maldon sea salt flakes or red pepper flakes for garnish (optional)

Directions

1. In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.

2. Top toasted bread with mashed avocado mixture. Drizzle with olive oil and sprinkle over desired toppings e.g. tomato.

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(serves 8)

Ingredients:

1 cup wholemeal flour

1 cup rolled oats

1 teaspoon cinnamon

2 teaspoons baking powder

2 bananas approx

2 eggs

1 cup milk (250 ml)

1 cup blueberries

Place the dry ingredients into a large mixing bowl and mix the dry ingredients so they are evenly distributed. Place the bananas, milk, and eggs in a blender or smoothie maker, blend. Add the blended mix to the dry ingredients, mix with a wooden spoon and stir in the blueberries. Prepare your waffle iron as per it's instructions and spray oil before adding the batter. Cook as per your waffle iron instructions, a medium heat best for this recipe.

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https://pinchofyum.com/quick-homemade-ramen

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Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!

Fresh vegetables? Quick and easy homemade broth? A soft-boiled egg and a pile of our favorite curly-cue packaged ramen noodles that remind us of college? That's this homemade ramen.

If today is your day for an authentic Japanese cooking adventure, I highly recommend Nami's amazing blog Just One Cookbook.

On the flip side, this recipe leans more in the direction of I-have-a-package-of-ramen-and-some-vegetables-can-we-make-lunch practical. Sort of healthy and fast and a little nostalgic (packaged ramen!) but also fresh-ly delicious with a ton of flavor.

In This Most: Everything You Need For Homemade Ramen

Prefer To Watch Instead Of Read?

The Classic Packaged Ramen, Reimagined

Controversial opinion alert, but there is a time and a place for a big warm pot o' ramen noodles, complete with - I'm going to say it - the ramen seasoning packet. For me, that would be circa 2007 sitting on the floor of a small dorm room with millions of Christmas lights hanging up for no reason whatsoever, or on the couch at home during a rainy sick day home from work when that extra-salty broth hits just right.

But I'd like to try to encourage you to go to the Packaged Ramen + level with this recipe. I mean, when you can make your own yummy broth in 20 minutes? And it's delicate and light and full of flavor, in a more fresh and veg-heavy way? That is the way to do it, says Adult Me.

If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.

Ingredients You'll Need For This Recipe

It's short one! It wouldn't be easy homemade ramen without it.

Ramen noodles (our classic Maruchan package is all we need, sans the seasoning!)

Garlic and ginger

Broth (chicken or veg)

Dried shiitake mushrooms

Veggies like carrots or kale

All your favorite toppings like some panko, egg, chili oil, etc.

Now let's get cooking!

How To Make Delicious Homemade Ramen

This might not follow the exact easy peasy directions on the back of a ramen packet, but the extra few minutes to make this simple-but-elevated ramen are more than worth it.

1. Stir-Fry Aromatics: Garlic and ginger, what a delicious duo. This is where the flavor is, friends.

2. Make Your (Easy!) Broth: Add some chicken broth and dried shiitake mushrooms for some umami punch.

3. Add Noodles: Cook your noodles right in the broth with some scallions (more flavor, please!).

4. Add Veg: Thinly sliced kale, shredded carrots, whatever you'd like! Cook until just tender.

5. Top It Off: Add some crunchy panko crumbs, a soft-boiled egg, chili oil, hot sauce, sesame oil, and/or soy sauce, whatever your heart desires.

Simmering some garlic, ginger, and dried mushrooms with your chicken broth makes for a great quickie "stock". A good while in the pot will get some nice flavors going that will soon be soaked up by those noodles. And by good while, I mean 19 minutes, because the whole thing takes 20. The soft egg on top will get you all the Instagram likes, and the panko and extra chili oil or Sriracha will light your mouth up with joy.

At the end of the day, a deep bowl of bright veggies + flavorful broth + golden panko crumbs + soft-boiled egg + chewy, tangled noodles is not going to let you down. ♡

Favorite Products For Eating Ramen

Ways To Dress Up This Ramen

The beauty of this recipe is that it's a (very very) blank canvas. You can add whatever you would like to make it your own and zazz things up!

If you want some direction, here are some options to think about:

Soft-boiled egg

Crunchy panko (see details in the FAQ below)

Scallions or chives

Sesame seeds

Toasted sesame oil

Corn

Chili oil

Nori (dried seaweed)

Gochujang and kimchi

Sriracha

Shredded chicken or thinly sliced beef or pork

Homemade Ramen: FAQs

How do I make the crunchy panko topping?

To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

I don't like mushrooms. Can I leave them out?

Sure! You can swap just about any veggie in its place or leave them out entirely. We'd recommend still cooking with the mushrooms though to give the broth a nice umami flavor and then just remove the mushrooms before serving.

How do I make the soft-boiled egg to go on top?

Good news - this is super easy! Boil water on the stove in a pot. Add your egg straight from the fridge and put the lid on the pot. Boil the egg for 6 minutes. Remove the egg and plunge it into an ice water bath. Peel the shell off, cut the egg in half, and place your beautiful jammy egg on top of your ramen.

All I have is powdered broth. Can I use it?

Sure! Liquid broth levels up this recipe but you can skip the ramen seasoning packet and swap just about any powdered broth in its place. We like this powdered soup base. (Affiliate link)

My local grocery store didn't have dried shitake mushrooms. Where can I find them?

Good news - you can order them online here. (affiliate link)

Source Notes: This recipe is what I make at home when I want to enjoy the grocery store 50 cent packaged ramen, but with a little more freshness and fanciness. True Japanese ramen is a work of art and is worth a) trying, if you have access to it! and b) learning more about it. In the Twin Cities I really enjoy Tori Ramen (their Bali ramen is my favorite). I also love the Ivan Ramen cookbook for a really interesting look at the ramen making and eating process (like... slurping is a good thing!). And like I mentioned before, Nami's website Just One Cookbook is a great resource for authentic Japanese food.

Quick Homemade Ramen

Author: Pinch of Yum

Yield: makes 6 heaping 1-cup servings 1x

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This quick homemade ramen is a delicious way to make ramen a little more healthy! Fresh veggies and herbs take the usual ramen up a notch.

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Healthy banana muffins recipe | BBC Good Food

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With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar, from BBC Good Food.

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Ingredients
- 2 tablespoons Chia seeds
- 3/4 cup Greek yoghurt
- 2 teaspoon Sweetener e.g. honey, maple syrup
- Your choice of toppings to serve e.g. fruit, granola, peanut butter

Method:

1. Mix together the Chia seeds, Yoghurt and Sweetener
2. Cover and place in the fridge overnight
3. Put on your choice of toppings and enjoy

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INGREDIENTS

1  Bagel, sliced in half & toasted

Onion relish or jam

0.5 cup baby spinach

0.5  avocado, sliced

3  (or 5) cherry tomatoes, sliced

Aioli

2  rashers streaky bacon, pan fried

1  fresh egg, pan fried

DIRECTIONS

To construct the bagel, spread the onion jam on the bottom half of the bagel. Top with the baby spinach, followed by the avocado and tomatoes.

Drizzle with aioli, lay the bacon down then place the egg on top.

Season, then rest the other bagel half on top and enjoy!

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https://www.simplyrecipes.com/recipes/nachos/

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Ingredients

2 celery hearts, finely chopped (about 1/3 cup)

¼ cup finely chopped red onion or shallot

1 tablespoon champagne vinegar

8 hard-boiled eggs, peeled and halved

2 tablespoons nonfat plain strained yogurt, such as Greek-style

1 tablespoon yellow mustard

1 tablespoon mayonnaise

1 teaspoon chopped fresh dill, plus more for garnish

1 teaspoon chopped fresh chives, plus more for garnish

¼ teaspoon salt

¼ teaspoon ground pepper

Directions

1. Stir celery, onion (or shallot) and vinegar together in a medium bowl; let stand at room temperature until the onion is bright red, about 5 minutes.

2. Add egg halves to the bowl; mash with a fork until finely crumbled. Add yogurt, mustard, mayonnaise, dill, chives, salt and pepper; stir until well combined. Garnish with additional dill and chives, if desired.

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It rained, sleeted, and snowed all day last Saturday, and I loved it every minute of it. The kids stayed in their pajamas and watched movies all day, my husband made a roaring fire (and filled our house with smoke, but that's another story), and I made a big pot of potato leek soup.

Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise - or top it with bacon, fried leeks, fresh herbs, or diced vegetables. There are endless variations; just use your imagination to make it your own.

What You'll Need To Make Potato Leek Soup

How To Make Potato Leek Soup

Potato leek soup is simple to make, but first you have to deal with the leeks. They're notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that's tucked inside.

Once the leeks are clean, roughly chop them - you should get about five cups of chopped leeks from four large leeks.

To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic.

Cook, stirring occasionally, until soft and wilted.

Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.

Bring to a boil.

Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

Fish out the bay leaves and thyme sprigs.

Then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth. (If using a standard blender, be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape.)

Finally, add the heavy cream. You can reduce the amount if you'd like but I wouldn't leave it out completely. Cream makes the soup deliciously silky, rich, and smooth - just add it little by little until the soup tastes good to you.

Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.

You May Also Like

Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and delicious!

Ingredients

Instructions

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

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Reviews & Comments

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It rained, sleeted, and snowed all day last Saturday, and I loved it every minute of it. The kids stayed in their pajamas and watched movies all day, my husband made a roaring fire (and filled our house with smoke, but that's another story), and I made a big pot of potato leek soup.

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-milk
-cereal

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1

large eggplant

3

tablespoons extra-virgin olive oil

1/2

teaspoon grey sea salt

1/4

teaspoon black pepper

1/2

lb ground beef

1

onion, diced small (about 1 cup)

1

red bell pepper, diced small (about 1 cup)

3

cloves garlic, finely chopped

1/2

cup chopped fresh parsley

1/2

cup chopped fresh basil leaves

1 1/4

cups grated pecorino Romano cheese

1/2

cup Progresso™ plain panko crispy bread crumbs

1

whole egg

2

small tomatoes, chopped

Heat oven to 350°F.

2

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.

3

Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.

4

In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

5

Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

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Ingredients -

1 ½ cups/ 12 Oz. Dates

⅓ cup/ 2.5 Oz. Macadamia nuts

1 tablespoon Natural peanut butter

1 tablespoon Unsweetened Cacao Powder

¼ teaspoon Ground cinnamon (optional)

Preparation -

Add all ingredients to a food processor or high-speed blender and blitz for a minute or two until all combined into a crumb-like mixture.

Using slightly damp hands (to avoid mixture sticking) roll into 12 equal sized balls.  (I like slightly smaller than golf ball size)

Put into an air-tight container to set in the fridge for a couple of hours before eating.

Bliss balls will keep for up to 4 days in an air-tight container in the fridge.

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Ingredients:

2

slices, Wholemeal bread

4 cups

Chopped tomatoes

½

Cucumber, chopped

1

Capsicum, chopped

½

Red onion, chopped

1 tbsp

Vinegar

Method:

1. Cover the bread with approximately 1/2 cup water and soak for 5 minutes

2. Remove bread and squeeze out as much water as possible

3. Place soaked bread and all other ingredients in a blender and blend until smooth

4. Add a little ice or water if the soup is too thick

5. Refrigerate until ready to serve.

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Ingredients

6 wholemeal pittas

4 x 120 g free-range skinless chicken breasts

1 bunch of fresh basil , (30g)

1 large free-range egg

2 cloves of garlic

20 g Parmesan cheese

1 lemon

4 heaped tablespoons Greek yoghurt

1 ripe avocado

chipotle Tabasco sauce

extra virgin olive oil

2 little gem lettuces

320 g ripe cherry tomatoes

Method

1. Preheat the oven to 200°C/400°F/gas 6.

2. Tear 2 pitta breads into a blender and blitz into fine crumbs, then pour into a shallow tray.

3. Slice 4 x 120g chicken breasts lengthways into 1cm strips and place in a large bowl.

4. Add ½ a bunch of fresh basil (15g) to the blender with 1 large egg. Peel and add 2 cloves of garlic. Finely grate in 20g of Parmesan and the zest from 1 lemon, and squeeze in all the lemon juice. Add a pinch of sea salt and a good pinch of black pepper and blitz until smooth.

5. Pour over the chicken and toss together well, massaging that flavour into the meat.

6. Working in batches, gently turn the chicken strips in the tray of crumbs until nicely coated. Place on a large baking tray, then bake for 15 to 18 minutes, or until golden and cooked through, turning halfway.

7. Meanwhile, quickly rinse the blender, then put in most of the remaining ½ a bunch of fresh basil (15g) and 4 heaped tablespoons of Greek yoghurt. Peel, destone and add 1 ripe avocado, then blitz until smooth.

8. Taste and season to perfection, then divide between your plates and add a few drips of chipotle Tabasco and extra virgin olive oil to each portion.

9. Lightly toast the remaining 4 pittas, pick apart the leaves from 2 little gem lettuces, and halve 320g of cherry tomatoes.

10. Divide it all between your plates with the goujons, pick over the remaining basil leaves, mix it up and tuck in.

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1 tbsp

olive oil

4

rashers smoked streaky bacon,
finely chopped

2

medium onions,

finely chopped

2

carrots,

trimmed and finely chopped

2

celery sticks,

finely chopped

2

garlic cloves

finely chopped

2-3 sprigs

rosemary

leaves picked and finely chopped

500g

beef mince

For the bolognese sauce

2 x 400g tins

plum tomatoes

small pack

basil

leaves picked, ¾ finely chopped and the rest left whole for garnish

1 tsp

dried oregano

2

fresh bay leaves

2 tbsp

tomato purée

1

beef stock cube

1

red chilli

deseeded and finely chopped (optional)

125ml

red wine

6

cherry tomatoes

sliced in half

To season and serve

75g

parmesan

grated, plus extra to serve

400g

spaghetti

crusty bread

to serve (optional)

Put a large saucepan on a medium heat and add 1 tbsp olive oil.

Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

Add the 75g grated parmesan, check the seasoning and stir.

When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

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1 ½ tablespoons

Olive Oil

2

Garlic Cloves (minced)

1

Onion (finely chopped, brown, yellow or white)

1 pound

Beef (mince, ground beef, OR half pork, half beef, Note 1)

½ cup

Dry Red Wine (sub water or beef broth/stock)

2

Beef Bouillon Cubes (crumbled OR granulated beef bouillon, Note 2)

800 grams

Tomato (crushed, or tomato passata)

2 tablespoons

Tomato Paste

2 teaspoons

White Sugar (if needed, Note 3)

2 teaspoons

Worcestershire Sauce

2

Dried Bay Leaves

2 sprigs

Fresh Thyme (or 1/2 dried thyme or oregano)

add

Salt And Pepper

400 grams

Spaghetti (dried)

add

Parmesan Cheese (and finely chopped parsley, optional)

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.

2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.

4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

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olive oil , for greasing

75 g shelled pistachios

100 g mixed seeds

250 g rolled oats

8 Medjool dates

100 g dried apricots

50 g quality dark chocolate (70%)

100 ml maple syrup

4 tablespoons smooth almond butter

1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin.

2. Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally.

3. Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.

4. Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.

5. Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.

6. Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.

7. Bake for 15 to 20 minutes, or until golden, then cut into portions.

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Ingredients

Corn

6

sweetcorn cobs

2 tbsp

olive oil

1 tsp

smoked paprika

1

red chilli, finely chopped

1

lime, juiced

To serve

3 tbsp

parsley, roughly chopped

Method:

1. Before you start. Preheat the BBQ grill to medium-high, if using.

2. Prep corn. Peel husks from corn but leave the husk attached at the end.

3. Make marinade. Combine olive oil, smoked paprika, chilli and lime in a bowl with a pinch of salt.

4. Cook corn. Brush or spoon the oil mixture over the corn. Heat a dry grill fry pan on medium-high heat. Cook corn for about 10 minutes, turning often, until charred and tender.

5. To finish. Prep parsley.

6. Serve. Corn on a platter topped with parsley.

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Ingredients

2 capsicums, any colour

1 can tuna in spring water (130 grams), drained

50 grams edam cheese, grated

1 tablespoon tomato puree

1 spring onion, finely chopped

1 large tomato, chopped

Method

1. 1. Turn on the grill in your oven to 200C.

2. 2. Cut capsicums in half and scrape out the seeds.

3. 3. Place capsicums cut side down on a lined oven tray and put in the oven for 3 minutes.

4. 4. Turn capsicums over and cook for another 3 minutes.

5. 5. While capsicums are grilling, mix tuna and tomato puree together in a bowl.

6. 6. Add 1/2 the cheese, spring onion and tomato, mix to combine.

7. 7. Spoon the tuna mix into the capsicums and sprinkle remaining cheese on top.

8. 9. Bake under the grill for 4 minutes, or until cheese is melted and crisp.

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1 tsp chipotle paste

1 egg

1 tsp rapeseed oil

50g kale

7 cherry tomatoes, halved

½ small avocado, sliced

1 wholemeal tortilla wrap, warmed

Method

STEP 1

Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.

STEP 2

Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.

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Ingredients:
- 1/2 cup creamy salted peanut butter
- 1/3 cup maple syrup
- 1 1/3 cup oat flour
- 1 cup dark chocolate chips

Mix until a cookie dough texture forms. Roll into balls and leave to set in the fridge (for about an hour). Store in the fridge and enjoy!

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Ingredients

1 ½ teaspoons extra-virgin olive oil

5 ounces extra-firm tofu, drained and cubed

1 cup chopped vegetables, such as zucchini, mushrooms and onions

½ teaspoon spice of choice, such as chili powder or ground cumin

Pinch of ground pepper

⅓ cup canned chickpeas, rinsed

¼ cup pico de gallo or salsa

¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)

1 dash Hot sauce and chopped cilantro to taste

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.

2. Add chickpeas and pico de gallo (or salsa) and heat through, 1 to 2 minutes.

3. Remove from heat, gather the scramble into one section of the pan, top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired.

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2 1/4 cups rolled oats

1 small ripe banana, peeled and quartered (100 grams)

3 tablespoons honey*

1 tablespoon hulled tahini or nut butter

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

pinch of salt

50 grams dark chocolate, finely chopped

1. Place the oats into your processor and blend at high speed until the mixture resembles a flour consistency. Add the remaining ingredients except for the choc chips and blend until the mixture forms a dough. Stir through the choc chips. Use your hands to press and shape the mixture into balls and place in the fridge to set.

2. Serve. Eat. Enjoy.

*you can use rice malt syrup if you prefer.

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-veggies
-rice paper

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Healthy Blueberry Muffin Recipe Ingredients

Here’s what you’ll need to make these healthy blueberry muffins:

All-purpose flour and whole wheat flour

Almond flour

Baking powder and eggs

Extra-virgin olive oil

Almond milk

A little cane sugar

Vanilla and cinnamon

And blueberries

First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Pour the dry ingredients into the wet ingredients…

…and mix until just combined. Careful not to overmix! If you do, the muffins will be dense.

Next, add the blueberries. Toss them with a bit of flour, and gently fold them into the batter.

Then, bake. Divide the muffin batter into a greased muffin pan, and bake until the tops spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean.

Finally, enjoy! I always eat one muffin straight out of the oven, but if you can resist them, their flavor is even better when they’ve cooled completely.

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Ingredients

4 cups

rolled oats (jumbo or porridge)

4 cups

puffed wheat, rice, millet or cornflakes

1 cup

desiccated coconut

2 cups

chopped nuts and/or seeds

1 ½  cups

chopped dried fruit

Method

1. Mix all the ingredients together and keep in a sealed container for up to 3 months.

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Ingredients:
Bread of your choice
1/2 avocado

- Toast your bread
- Mash avocado on-top
- add salt and pepper
-enjoyyyyy

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Ingredients

For Sriracha Mayo:
- 3 TB regular mayo
- 1 TB Sriracha hot sauce

For the Sesame-Soy Sauce:
- 3 TB good quality Tamari GF soy sauce
- 1 tsp Rice wine vinegar
- 1 tsp sesame oil
- 1 tsp granulated sugar
- ¼ tsp ginger powder
- ¼ tsp wasabi paste

For the Poke Bowl:
- 2 cups shredded green leaf lettuce
- 2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)
- 1 small cucumber, seeded and sliced
- 1 ripe mango, peeled and cubed

Method

1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.

2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.

3. Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.

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Ingredients

200g pasta

2 tbsp extra virgin olive oil

2 tsp smoked paprika

1 tsp ground cumin

large pinch of dried oregano

1 tsp onion granules

Method

STEP 1

Cook the pasta following the packet instructions. Drain and transfer to a large bowl.

STEP 2

Add the olive oil, spices, herbs and season with salt and pepper, and mix together so that the pasta is well coated.

STEP 3

Set your air fryer to 180C and cook the pasta for 15-20 minutes, shaking every 5 minutes, until the pasta is crisp and golden. Serve the pasta chips on their own or with a dip.

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Try these crispy air fryer pasta chips for a delicious budget snack.

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Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.

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Making fish pie can be a palaver - not this one! Our healthy fish pie is simple to make and ready in just over an hour

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Ingredients

2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)

Extra virgin olive oil

Kosher salt

1 large egg

1 15-oz tub part-skim ricotta cheese

1 ½ cup park-skim mozzarella cheese divided

½ cup grated Parmesan cheese divided

3 garlic cloves minced

1 teaspoon dried oregano

10 oz frozen spinach, thawed and fully dried (wring out all the water)

1 cup packed chopped fresh parsley

½ cup packed chopped fresh basil ⅔ ounce

Black pepper to your liking

2 cups prepared pasta sauce of choice (Homemade or store-bought)

Instructions

Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).

Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.

Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).

While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.

Remove the eggplant from the oven. Lower the heat to 375 degrees F.

Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread ½ of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.

Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.

Let the lasagna rest for 10 minutes before cutting and serving.

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- 1/2 cup of frozen berries
- 1/2 frozen banana
- Milk or yoghurt
- Ice
- Honey (optional)
Blend and add topping e.g. berries, granola

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Ingredients

1 cup uncooked instant rice

1 cup chicken broth

1/2 cup chopped frozen green pepper, thawed

1/4 cup chopped onion

2 teaspoons olive oil

1 package (9 ounces) ready-to-use grilled chicken breast strips

1/2 cup frozen corn, thawed

1/2 cup frozen peas, thawed

1 teaspoon dried basil

1 teaspoon rubbed sage

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

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Heat the oil in a large frying pan. Add the leeks and a pinch of salt, then cook until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced, then scrape it over to one side of the pan. Pour a little oil into the pan, then crack in the eggs and fry until cooked to your liking.

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Supplying vitamin C and iron, this breakfast of eggs, spinach and leeks will super-charge your morning. It provides energy from protein and fat, plus two of your 5-a-day

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Ingredients:

2 cups plain yogurt

2 cups blueberries (divided)

3 Tbsp. maple syrup

1/2 tsp. lemon juice

Directions:

1. Place yogurt, one cup of blueberries, maple syrup and lemon juice in a bowl Set to Chop and Pulse ingredients 8-10 times until blueberries are finally chopped but not pureed.

2. Spoon alternating layers of yogurt mixture and fresh blueberries into four parfait glasses.

3. Chef’s Tip: Garnish each parfait with lemon zest, vanilla wafer and a sprig of fresh mint.

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-yoghurt
-granola
-berries
-nuts
-fruits

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INGREDIENTS

1 cup rolled oats quick cooking oats work too

1 tablespoon chia seeds

½ cup Greek yogurt

1 cup milk of choice I used unsweetened almond milk

1 teaspoon vanilla extract

1-2 tablespoons honey or maple syrup

Preparation -

Start by putting all ingredients into a large glass bowl until combined.

cover with Glad wrap and put in a refrigerator for at least 2 hours or overnight

Eat with your fav toppings - Nut butter or fruit..... ENJOY 🤩

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Banana Bread

PREP TIME
10 mins

COOK TIME
60 mins

TOTAL TIME
70 mins

SERVINGS
8 to 10 servings

YIELD
1 loaf

No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.
This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Ingredients

2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup (76g) butter, unsalted or salted, melted

1/2 teaspoon baking soda (not baking powder)

1 pinch salt

3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups (205g) all-purpose flour

Method

1. Preheat the oven to 350°F (175°C):

2. Butter an 8x4-inch loaf pan.

3. Mash the bananas and add the butter:

4. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas

5. Mix in the remaining ingredients:

6. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

7. Bake the bread:

8. Pour the batter into your prepared loaf pan.

9. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

10. Cool and serve:

11. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

12. Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

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1. Season salmon with salt and pepper;

2. Sear the curved presentation side of the salmon (ie. put it in upside down) and cook for 3 minutes until it is nicely golden;

3. Butter and garlic – Turn the salmon, cook another minute, then add the butter. As soon as the butter melts, add the garlic; then

4. Baste, baste, baste – Immediately after you’ve added the garlic and even before it has had a chance to go golden, start basting. To do this, tilt the pan slightly so the butter pools on one side. Then scoop up the butter using a large spoon and spoon it over the salmon. The garlic will cook as you baste so by the time the salmon is done, the garlic is perfectly golden;

5. Baste 1 1/2 minutes – Baste for 1 1/2 minutes in total, which should be a total cooking time of around 3 minutes for the second side (1 minute cooking after turning + 30 seconds butter melting time + 1 1/2 minutes basting). Target an internal temperature of 50°C/122°F for medium-rare (optimum juiciness), with the thermometer inserted into the middle of the thickest part of the salmon. See below for more information on the internal temperature of cooked salmon; and

6. Rest 3 minutes, then serve with the garlic butter in the pan!

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(1 serving)

Ingredients:
- 2 frozen bananas
- 1/2 cup Greek yoghurt
- 1/2 cup oats
- 1/2 cup oat milk
- 1 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla essence
(ice cubes optional)

Blend all together in a smoothie machine and serve with a sprinkle of cinnamon on top.

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- 4 tablespoons unsalted butter

- 1/3 cup honey , or pure maple syrup

- 1 cup mashed ripe banana, about 3 medium

- ¼ cup milk, whichever kind you prefer

- 1 teaspoon vanilla extract

- 2 eggs

- 1 ½ teaspoons cinnamon, plus more for sprinkling

- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white whole wheat flour

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.

Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. I like to use a large scoop.

Optional: Sprinkle tops of muffins with cinnamon.

Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)

Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

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Ingredients

olive oil

plain flour , for dusting

300 g good-quality dark chocolate (70% cocoa solids)

250 g raw beetroot

4 large free-range eggs

150 g golden caster sugar

120 g ground almonds

1 teaspoon baking powder

1 tablespoon good-quality cocoa powder

natural yoghurt , to serve

Method

1. Preheat the oven to 180°C/350°F/gas 4.

2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

3. Break 200g of the chocolate into small pieces and add to a heatproof bowl.

4. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.

5. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

6. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

7. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

8. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

9. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

10. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

11. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix.

12. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

13. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

14. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

15. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

16. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

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Ingredients

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

2 tbsp cocoa powder (10g)

1/2 cup quick oats (40g) (See nutrition link below for substitutions)

1/4 tsp salt

1/3 cup pure maple syrup, honey, or agave (75g)

pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)

optional: more chips, for presentation

Method:

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

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1.5 cups all-purpose flour

1 cup granulated sugar

1/2 tsp salt

1 tsp baking soda

1/3 cup unsweetened cocoa powder

1/3 cup cooking oil

1 Tbsp vinegar

1 tsp vanilla extract

1 cup water

Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
Pour the cake batter into an 8×8" or 9×9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.

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Ingredients

1 tablespoon brown sugar

1 tablespoon dark soy sauce

3 tablespoons oyster sauce

1 x 440gram pack udon noodles

½ head broccoli florets

200-250 grams raw prawns peeled with tails removed

3 cloves garlic peeled and crushed

Instructions

In a small bowl, mix together the brown sugar, dark soy sauce and oyster sauce with 1 tablespoon of water. Set aside.

In a frying pan, add the udon noodles with 1-2 tablespoons of water. Gently break apart with tongs as they start to soften, being careful not to break the noodles too much. Once the noodles have separated, add half of the sauce and stir to combine. Place the broccoli florets over the top of the noodles to start to cook. Gently toss the noodles and the broccoli together every minute or two until the noodles begin to darken as the sauce thickens.

Once the noodles are cooked and coated in the sauce, push them to one side of the pan and add the prawns. Cook for 1-2 minutes on each side until they change color.

Add the garlic to the remainder of the sauce and add to the pan. Toss everything together until coated in the sauce and then turn off the heat. Serve immediately topped with sesame seeds if desired.

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Ingredients

2 ripe bananas

2 eggs

½ cup oats

1 teaspoon cinnamon

1/4 cup of milk or milk alternative

Optional: Chia seeds, blueberries, cacao pieces, protein powder

Preparation

1. Blend together all ingredients

2. Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.

3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & blueberries.