Spring orzo salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked orzo pasta 1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy 1 small red onion, diced 1/4 cup chopped red pepper 1/4 cup chopped yellow pepper 1/4 cup chopped snap peas 1/4 cup chopped capers 1 1/4 cups chopped raw or lightly steamed baby asparagus 1 tsp lemon zest 1/2 cups kalamata olives 1/4 chopped fresh mint or dill Dressing 1 tbsp lemon zest 1/4 cup lemon juice 1/4 cup olive oil 1/3 cup honey or agave 1 tsp Dijon mustard salt to taste pepper to taste top the salad with toasted seeds Method Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves. Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy! Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two! Photo Gallery I hope you love this ultra-delicious delicious and protein-packed salad! M*
Lemon pie overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 2 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups GF or regular oats 2 cups coconut milk or sub half with water and half with coconut milk 1/3 cup liquid sweetener pinch of salt 1-2 tsp lemon juice or juice of half a lemon 1 tsp lemon zest Lemon curd topping 1/2 cup lemon juice 1/3 cup liquid sweetener 1/4 cup cornstarch Serve with: fresh blueberries Method Add the oat ingredients to a bowl, let it sit, and soak overnight or for 2-3 hrs until nice and soft. Add the curd ingredients into a saucepan and mix well, add some coconut milk to smooth it out and let it simmer until glossy and thickened. Once the oats have thickened and you’re ready to serve, add into serving jars, top with 1 -2 tbsp of the curd, and top with some blueberries, and enjoy! Photo Gallery Hope you love this delicious overnight oats recipe** M*
Bobotie stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients olive oil to fry 1 1/2 cups cooked brown lentils 1 cup cooked butternut squash 1 small onion diced 1 tsp ground turmeric 1/3 tsp ground ginger 1-2 crushed garlic cloves 1 tsp yellow mustard seeds 1 tbsp apple cider vinegar 1 tbsp smooth apricot jam salt and pepper to taste 1/2 cups coconut cream 4 large sweet potatoes, steamed until soft “egg” -like topping 1/2 cup coconut milk or regular plant milk 1/4 cup cornstarch dash of turmeric if you like dry Laurier leaves to serve onion seeds for crunch and flavor Method Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool. For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant. Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste. After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes. Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds. Bake for 15-20 minutes until nice and golden. Serve with a salad and enjoy!! Photo Gallery I hope you love these delicious and filling bobotie sweet potatoes! M*
Quinoa chia seed wraps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked quinoa 1/3 cup TF chia seeds Some salt to taste 1/4 cup nutritional yeast 1 1-2 tsp baking powder Method Add some water to the chia seeds and mix well until nice and puffed up, soak the quinoa for at least 1 hour or overnight. Once everything is soaked, add the quinoa with its water for blending, chia gel helps,nutritional yeast, baking powder, and salt to taste. Once blended until smooth, heat a non-stick pan and add a generous dollop in the middle, swirl it around and then let it cook, flip over and let it cook on the other side. Cook until the batter is done, store in an airtight container in the fridge for one week, use as desired, or freezethe wraps are individually wrapped in baking paper or wax paper. Photo Gallery I hope you love this protein packet and GF wraps! M*
Protein strawberry cobbler
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups fresh or thawed frozen strawberries 1/4 cup cornstarch 1-2 tbsp coconut sugar 1 cups oat flour 1/4 cup almond flour 1/4 cup coconut sugar 1 scoop Biogen Iso-whey Pinch of salt 1 tsp baking powder Milk to mixYogurt to serve Method Preheat the oven to 180 Degrees Celsius. Mix the strawberries with the cornstarch and the sugar, and place in the baking dish. For the cobbler: mix the oat flour, almond flour, sugar, protein powder, baking powder, and salt. Gradually mix in the milk until you have a smooth yet thick batter, just accordingly. Use an ice cream scoop dollops on top of the strawberries. Bake the cobbler until brown and puffed up, once baked serve with yogurt, coconut cream, or ice cream! Photo Gallery I hope you love this super protein-packed and yummy breakfast/dessert! M*
Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Lemon poppy seed cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups self-rising flour 1 tbsp cornstarch 1 1⁄2 tsp baking powder 1⁄2 tsp bicarbonate of soda 1⁄4 tsp salt finely grated zest of 2 large lemons 3 tbsp lemon juice 1/3 cup melted coconut oil 3/4 cup coconut cream or vegan coconut yogurt 1⁄2 cup plant-based milk 1 cup caster or granulated sugar 1/4 cup poppy seedsIcing: 1 1⁄2 cups icing sugar tbsp lemon juice Method Preheat the oven to 180 degrees Celsius. Grease a round cake tin 5 cm deep and line it with baking parchment. Sift the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a largebowl. Whisk the lemon zest, juice, oil, coconut cream, and milk in a jug. Add the wet ingredients to the dry along with the sugar and whisk until no dry lumps remain. Fold in the poppy seeds. Pour the batter into the prepared tin and spread it level. Bake for 45-50 minutes, until a skewerinserted into the centre comes out clean. Leave the cake to cool in the tin for a few minutes then carefully turn it onto a wire rack and leave to cool completely. Icing: sift the icing sugar into a bowl and stir the lemon juice to form a thick but pourable glaze. Just either more lemon juice or icing sugar as needed. Pour the icing over the top of the cake and serve. Photo Gallery I hope you love this flavourful and super-fluffy cake!
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M*
Sticky stir fried rice mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4-5 large portabello mushrooms olive oil to bake 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too) 1/3 cups edamame, shelled 1/4 cup chopped/shredded carrots 1/3 cups diced red pepper 1 small red onion diced 1 cup shredded cabbage 1/4 cup pineapple or diced apple (optional) 1-2 tbsp soy sauce 1 tbsp honey 1 tsp rice wine vinegar salt and vinegar to taste Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds. Method Preheat the oven to 180 degrees Celsius. Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices. Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar. Finally add in the leftover rice and turn down the heat. Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy. Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m Photo Gallery I hope you love these super delicious stuffed mushrooms! M*
Molten lava oat cakes
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 (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M*