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*
Roasted vegetable bulgar wheat pesto salad
Recipe Gallery Share the Love This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion, quartered 2 cups chopped zucchini 1 red bell pepper diced 1 fennel bulb diced or sub with leek 1 cup chopped Brussels sprouts Optionally: add butternut cubes or sweet potato 2 tbsp pesto of choice olive oil to bake salt and pepper 3-4 cups cooked bulgar wheat 1/2 kalamata olives 1/3 cups chopped sun-dried tomatoes chopped fresh herbs to serve toasted seeds to serve Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. Crispy chickpeas 1 can chickpeas olive oil 1-2 tbsp honey 1-2 tbsp lemon juice salt and pepper to taste Dressing 1/4 cup pesto 2 tbsp honey 1 tbsp apple cider vinegar 1/3 cup mayonnaise salt and pepper to taste Method Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. Bake for 30-35 minutes until golden. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy! Photo Gallery I hope you love love this super delicious salad! M*
Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! M*
Quinoa peach roasted corn salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked quinoa 1 cup chopped raw zucchini 1 cup sliced yellow peaches 1/2 cup roasted corn kernels 1/4 cup chopped red pepper 1/3 cup chopped fresh dill sliced avocado Dressing 1 heaped tbsp Dijon mustard 1-2 tbsp honey 1-2 tbsp apple cider vinegar or fresh lemon juice 1-2 tbsp olive oil 1-2 crushed garlic cloves 1 tsp grated fresh garlic salt and pepper to taste Method Add the salad ingredients to a large bowl, mix the dressing, and pour over the salad. Add more salt or seasoning as needed, keep in the fridge for up to 2-3 days! Photo Gallery I hope you love this super protein-packed and nutritious salad! M*
Salty vinegar potato crisps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 500g, thinly sliced baby potatoes 1 1/2 cups vinegar 1 cups water (more if needed) pinch of salt oil to bake or oil spray to bake salt to serve Method Add the thinly sliced potatoes, vinegar, water, and salt into a bowl and bring to a boil until the potatoes are tender. Place the potatoes on a parchment paper lined tray and lightly drizzle with oil or oil spray. Air-fry or bake at 200 degrees Celsius for about 15-20 minutes. Serve with some salt and ketchup and enjoy! Photo Gallery I hope you love these delicious potato crisps! M*
Raw coffee cinnamon buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (blend your own if you like) 1/2 cup buckwheat groats, blended into a flour 1 tsp ground cinnamon pinch of salt 1 espresso shot Date caramel 2 cups brown dates, soaked until soft 1/3 cups nut butter some milk to smooth it out pinch of salt Method Blend the date caramel ingredients until smooth, and store them in a glass jar in the fridge. Add the dry cinnamon bun ingredients into a bowl and add the espresso shot and date caramel as needed, kneed until you have a smooth dough. Roll the dough onto a floured surface into a long rectangular shape. Smear on date caramel, roll the cinnamon bun up, slice into rounds, and enjoy! These freeze well, they are a great individual size for brekkie with some fruit and yogurt! Photo Gallery I hope you love these cinnamon buns as much as I do! Have a lovely week! M*
Stuffed sweet potatoes two ways
Recipe Gallery Share the Love I love sweet potatoes; they are probably one of the most versatile vegetables. You can boil them, stuff them, roast them, grate them, deep-dry them, and mash them—the options are endless! They are low GI, high in fiber, rich in antioxidants, and high in vitamin A. The list truly can go on sweet potatoes. Plus the plus side is that they are delicious! Today I am sharing my two favourite ways, lately, how to stuff them, sweet and savoury!! See more Sweet potato recipes here! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 medium sweet potatoes, steamed until soft olive oil to bake Sweet tahini berries hemp seeds date or regular syrup of choice Savoury 2 cups of your favorite salad leaves, massaged with olive oil, lemon juice and honey tahini sliced avocado roasted chickpeas hemp seeds Method Steam the sweet potatoes and place them on a parchment baking tray, here you can bake them whole for 10 minutes at 180 degrees Celsius or slice them open and mash for a more crispy stuffed sweet potato. Once baked, add your sweet toppings and enjoy it as a snack or as a healthy breakfast alternative-you can add chia pudding or yogurt to make it more protein-packed. For the savoury sweet potato: I like to toss the chickpeas in some honey, lemon juice, nutritional yeast, oil, and spices and bake in the air-fryer until super crispy. Optionally you can substitute the chickpeas with your savoury protein of choice, like tofu or lentils. I add two large scoops of the salad, then the chickpeas, avocado, hemp seeds, a drizzle of tahini, and a splash of more lemon/lime juice before I dig in! Photo Gallery Hope you love these super easy and yummy sweet potatoes! M*
Vegan cottage cheese
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup cashews soaked until super soft 350g soft silken tofu 1 tbsp lemon juice Pinch of salt 300g firm tofu crumbled Method Blend the soaked cashews, silken tofu, lemon juice and salt. Crumble in the firm tofu and mix well! Store in a glass container for two weeks in the fridge & enjoy as desired!! Photo Gallery I hope you love this high-protein vegan cheese alternative!! M*
Protein chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g silken tofu, vegan cottage cheese, or vegan creamed cheese 3/4 cups milk 1/3 cup cocoa powder 1/4 cup sweetener or syrup of choice 1/2 tsp vanilla extract pinch of salt melted chocolate to top raspberries to serve Method Add the tofu, milk, cacao powder, sweetener, vanilla, and salt to a jar and blend until super smooth. Pour the mixture into serving jars and place them in the fridge to set. Top with melted chocolate and berries to serve! Photo Gallery I hope you love this yummy high-protein dessert!! M*
Green goddess cabbage slaw
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2-3 cups shredded cabbage 1/2 cup chopped pickles or mini cucumbers (sub with pickled red onions if you like) 1 cup fresh chopped cilantro 1/2 cup chopped roasted pistachios Umami tofu bacon bits 300g firm tofu shredded or broken into pieces with your hands 1/3 cup soy sauce 2 tbsp honey or syrup of choice 1 1/2 tbsp rice wine vinegar Dressing 1 heaped tbsp tahini 1/2 cup vegan mayonnaise or vegan cashew cream cheese 1 tsp Dijon mustard 1 1/2 tsp apple cider vinegar or lemon juice 2 tbsp honey or syrup of choice salt and pepper to taste Method Shred or dice the cabbage and add to a bowl along with the rest of the salad ingredients. Mix the dressing in a glass container, and pour over the salad, mix well and let it sit for a bit to soak up the dressing. Make the tofu bacon bits, add the shredded or torn tofu pieces to a parchment paper lined tray, mix the marinade, and pour over the tofu pieces until fully covered. Air-fry or bake for 20-25 minutes until super crispy, Serve on top of the slaw and enjoy! Photo Gallery I hope you love this super easy and sooo delicious slaw salad!! M*