Smashed sweet potato pizza

Recipe Gallery Share the Love Recipe Prep Time 8 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty  0 Ingredients 2 medium sweet potatoes, steamed  good quality olive oil  1 heaped tbsp nutritional yeast Gochujang Korean chili paste or regular tomato paste  sliced Roma tomatoes shredded cheese of choice  fresh herbs to serve  salt and pepper  avocado to serve  drizzle of balsamic glaze   Hot honey  1/3 cups raw honey  1 tsp chili flakes or your favorite chili seasoning  Method Steam or boil the sweet potatoes until super soft, then place them on a parchment paper lined tray, add another parchment paper on top, and mash the sweet potato with a plate or glass until flat.  Drizzle with olive oil, nutritional yeast, and seasoning and bake for air-fry for 15 minutes at 190 degrees Celsius until crispy.  Add your base layer which can be this spicy Korean chili paste, tomato paste, sliced tomatoes, or shredded cheese, and bake for another 10-15 minutes until crispy! Heat the honey and chili flakes together until bubbly.  Add the hot honey, fresh herbs or rocket, a drizzle of balsamic glaze, and enjoy! Photo Gallery Hope you love this super easy and delightful pizza! M*

Smoothie ice cream pops

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2 cups frozen strawberries  1 frozen banana 1 tbsp cashew butter  1 1/4 cups plant-based milk  1 scoop vanilla protein powder  chocolate to dip  Method Add the smoothie ingredients into a high-speed blender and blend until smooth.  Pour into the ice cream moulds and freeze until set, then, dip into the chocolate of choice and enjoy! Photo Gallery I hope you love these super yummy and easy smoothie pops! M*

Brookie fat bombs

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 cup coconut oil 1 cup coconut flour or almond flour  2 rounded cups smooth sugar-free Nut butter 2⁄3 cup Cocoa Powder 1⁄2 teaspoon Method Heat coconut butter in the microwave at 10-second intervals until melted.  Add in the nut butter and the coconut flour, and mix well until smooth.  Then divide the batter in two and add the cacao powder to the one batch & mix well until both batters are smooth.2. Scoop 2 heaping tablespoon-sized mounds into silicone mould + Freeze for 1 hour.  Remove from the moulds and keep chilled, or freeze for easy snacking! Photo Gallery I hope you love these delish and satisfying snack bombs! M*

Snickers overnight oats

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 2 cups rolled oats (GF if you like)  1/3 cup peanut butter powder 2 cups milk (more if needed) 1 tsp vanilla extract Pinch of salt Some melted chocolate to top Crunchy peanuts to serve Method Add the oats to a blender and blend until smooth. In a bowl, add the blended oats, milk, peanut butter protein powder, vanilla, and salt and let it sit thicken for at least an hour. (This you can make the night before)2. Once thickened, mix in your sweetener of choice and scoop into jars, top with melted chocolate and peanuts, and place in the freezer for 5 minutes until the chocolate has set.3. Serve and enjoy! Photo Gallery I hope you love this super yummy protein-packed breakfast!! M*

Roasted beet hummus

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 300g canned chickpeas, keep the brine for blending the hummus  1 cup roasted beets  1 tbsp tahini  1-2 tbsp lemon juice  1 tsp lemon zest  1-2 tbsp honey  1-2 ice cubes  salt and pepper to taste  1/3 tsp cayenne pepper  sweet Dukkah to serve or my Dukkah recipe here roasted chickpeas to top  mint leaves to top Method Add cooked beet to a parchment line tray and slice into quarters or cubes, dress with oil, salt, pepper, and garlic powder with a sprinkle of sweet dukkah.  Bake for 15-18 minutes @180 degrees Celsius and then let the beets cool.  Add the beets, chickpeas, and 1/4 of the brine, tahini, lemon juice, lemon zest, honey, ice cubes, and seasoning into a high-speed blender and blend until smooth.  Once smooth, scoop into a serving bowl and add your roasted chickpeas, left-over roasted beets, dukkah, and mint.  Photo Gallery I hope you love this creamy and super flavourful hummus! M*

Matcha rose chia puddings

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 1/3 cups chia seeds  1 1/4 cups milk (coconut or soy milk)  1 tsp beet or berry powder or blend up some raspberries and mix that into the chia seed mix  1/3 cup liquid sweetener  1 tbsp rose water  Matcha nut butter  1 tbsp matcha powder  1/3 cups cashew butter  Toppings  matcha powder  coconut cream or vegan yogurt  drizzle of syrup  dries rose petals  Method Mix the chia seeds with the milk, sweetener, beet/berry powder and rose water. Whisk until mixed so it doesn’t clump together.  Once the chia seed pudding is thickened, mix the matcha powder with the nut butter (add some sweetener again if you like).  Layer the jars with the chia seed pudding, matcha butter, and coconut cream, sprinkle of matcha powder & syrup to sweeten.  Photo Gallery Hope you love this delicious chia seed pudding! M*

Raw blueberry donut holes

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 cups shredded coconut  1 cup almond flour or oat flour   3/4 cup blueberry chia seed jam sub with: 1 cup freeze-dried blueberries and 1/4 cup chia seeds or 1/3 blueberry jam plus 1/4 cups chia seeds blended into the mix  1/4 cup nut butter of choice (I used cashew butter)  1 tsp vanilla essence or rose water  pinch of salt  Glaze  1/3 cup melted coconut oil  1 cup icing sugar or sub with 1/3 cup syrup of choice  dried rose petals or crushed freeze-dried blueberries to decorate  Method  add the coconut and almond flour to a high-speed blender and pulse until it comes together, add the chia seed jam or the freeze-dried blueberries, nut butter, vanilla essence, and the pinch of salt until it comes together.  Use a cookie scoop and form nice round bites, freeze them until set.  Then melt the coconut oil, whisk in the icing sugar or syrup, dip the donut holes in the glaze, set on a parchment paper lined tray, decorate, and let them chill until set.  Keep them cool and enjoy! Photo Gallery Hope you love these beautiful raw donut bliss bites!! M*

Tofu cream cheese dip

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1/2 cup canned chickpeas  300g firm tofu  1/4 cups cashew butter or tahini  1 tbsp lemon juice  1/3 cup nutritional yeast  1 tbsp honey  pinch of salt  Toppings  roasted almonds  roasted dates  honey or syrup  chilli oil  fresh herbs  Method Combine the cream cheese ingredients in a high-speed blender until smooth.  Add the almonds and chopped or torn brown dates o to a baking sheet and roast for 10 minutes at 180 degrees Celsius until toasted and hot.  Scoop the tofu on to a serving plate and then serve with the toasted nuts, dates, honey, and a drizzle of syrup on top.  Photo Gallery I hope you love this super creamy high-protein dip!  M*

Strawberry almond butter smoothie

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 2 frozen bananas  1 1/2 cups frozen strawberries  1 1/2 cups plant-based yogurt  1 heaped scoop of vanilla protein powder  1 tbsp almond butter  1 tsp vanilla extract  Method Place all smoothie ingredients into a high-speed blender and blend until smooth.  Add some smooth almond butter on top of the smoothie and enjoy! Photo Gallery Hope you love this super easy and delicious smoothie!! M*

Almond croissant loaf

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients ¾ cup coconut or brown sugar  ½ cup full-fat coconut milk or cream or vegan yogurt  ⅓ cup  dairy-free milk ½ cup melted coconut oil of olive oil  1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract,  1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat)  1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds  more sugar to top  Frangipane swirls  1/2 cups cashew butter  1/4 cups coconut oil  1-2 tbsp syrup of honey  1/2 cups almond flour    Method Preheat the oven to 180°C degrees celsius.  Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined.  In a separate bowl, Mix the frangipane ingredients until smooth.  Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls.  Top with the rest of the batter, add the last bit of the frangipane and make some swirls.  Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius.  Once the loaf is baked, let it cool before removing and slicing!    Photo Gallery Hope you love this delicious loaf! M*