"Presley" Porridge (Peanut Butter with Caramelised Banana)

The combination of creamy peanut butter porridge topped with sweet cinnamon caramelised bananas makes this breakfast a number one hit. It's so delicious and indulgent but also full of plant based goodness to set you up for the day ahead.

Three great health benefits: good source of fibre, helps regulate blood sugar levels, beneficial for heart health

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup almond milk
2 tbsp peanut butter (I used smooth)
2 baby bananas, peeled and sliced in half lengthways (feel free to replace with 1 normal banana)
1 tsp coconut oil
1/2 tsp ground cinnamon
1 tsp maple syrup

Method:
1) Place the oats, almond milk and 1 tbsp of the peanut butter in a saucepan and stir together. Heat over a medium temperature until most of the liquid is absorbed and the mixture has thickened, approx 10 minutes.
2) While the porridge is cooking, prepare the caramelised banana. Heat the coconut oil in a pan over a medium temperature. Add the banana, followed by the cinnamon and cook for a couple of minutes. Add the maple syrup and continue cooking for another couple of minutes, until the banana is caramelised but still retains its shape
3) Pour the porridge into a bowl and top with another tbsp of peanut butter followed by the banana. Enjoy immediately.

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Healthy "Nutella"

It's no secret that Nutella was one of my biggest vices before I began my healthy living journey. On more than a couple of occasions, friends and family treated me to Nutella themed gifts for Christmas and birthdays. I even had quite the collection of glassware as a result of me cleaning out empty Nutella pots after I'd devoured the contents (usually directly from the jar with a spoon). As such, following the success of my Cinnamon Pecan Nut Butter (click here for the recipe), I decided it was only logical to experiment with making my own healthy "Nutella"! This recipe takes a little more work than the pecan butter but is equally delicious and really does satisfy any Nutella cravings! I'm so excited to share this recipe with you and hope you'll try it for yourself!

Three great health benefits: anti-inflammatory, mood boosting, beneficial for heart health

Makes approx. 2 cups

Ingredients:
2 cups (250g) hazelnuts
5 tbsp maple syrup
5-6 tbsp water
4 tbsp raw cacao powder
2 tsp vanilla paste
Generous pinch sea salt

Method:
1) Preheat oven to 180 degrees C
2) Place the hazelnuts in a single layer on a baking tray and dry roast in the oven for 5 minutes. Remove and set aside to cool.
3) Place the hazelnuts in a clean tea towel, paper towel or muslin cloth and rub to remove any loose skins. Discard the skins.
4) Whizz the hazelnuts in a food processor until smooth and creamy. The time this takes will depend upon the power of your food processor and may require patience (mine took approx 10 minutes). It's important to pause every minute or so to scrape down the sides of the bowl and also to prevent the motor from overheating.
5) Add the maple syrup, cacao, vanilla and salt and whizz to thoroughly combine. Add water, a little at a time and whizz until the mixture reaches the desired consistency. The quantity indicated gives a smooth, thick paste that lends itself well to spreading but if you want it to be even more spreadable, simply increase the amount of water. Pour into an airtight jar and refrigerate.

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Blood Orange and Berry Smoothie (Nut Free)

I created this smoothie one afternoon when I fancied a tasty drink but wasn't craving the creaminess of the smoothies I usually make, which tend to have a nut milk base. That said, this is actually very similar to a fruity smoothie I used to make years ago, when I was first diagnosed as coeliac. I used to add stomach soothing aloe vera juice to the mix- so please do feel free to give that a try! This sweet and zesty smoothie is wonderfully refreshing, naturally nut free and you only have to look at the vibrant red colour to know that it's packed full of free radical fighting antioxidants!

Three great health benefits: good source of antioxidants, boosts immunity, beneficial for brain health 

Serves 1

Enjoy immediately

Ingredients:
3 blood oranges (mine yielded approx 250ml juice)
1/2 cup frozen mixed berries (I used a combination of blackberries, raspberries, blackcurrants and redcurrants)

Method:
1) Peel the oranges and pass through a juicer.
2) Place the orange juice and frozen berries in a blender and blend together until smooth.

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Gooey Chickpea Blondies

Chickpeas in a sweet baked item? I know what you're thinking. It sounds crazy but you'll have to trust me on this one. This healthy alternative to blondies has a gooey texture and a creamy, nutty flavour.

Three great health benefits: rich source of plant-based protein, good source of fibre, promotes healthy skin

Makes 9 squares

Ingredients:
1 tsp extra virgin coconut oil
1 x 400g can chickpeas, drained
1/2 cup almond butter
1/3 cup maple syrup
2 tsp vanilla extract
1/2 tsp rock salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/3 cup cacao nibs

Method:
1) Preheat oven to 180 degrees C
2) Use the coconut oil to grease an 8x8 inch square cake tin
3) Place all of the ingredients, with the exception of the cacao nibs, into a food processor and whizz together to form a smooth batter
4) Stir in the cacao nibs, keeping back approx 1 tbsp
5) Pour the mixture into the cake tin and smooth so it's evenly distributed. Sprinkle the remaining cacao nibs over the top
6) Bake for 15- 20 minutes, until a toothpick inserted into the centre comes out clean and the top is golden brown. Leave to cool in the tin then cut into squares.

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Rosemary Roasted Cauliflower, Jerusalem Artichokes and Brussels Sprouts

This is a simple dish which makes a great accompaniment to a main meal. I was inspired to create it after browsing and buying some beautiful fresh cauliflower and Jerusalem artichokes at a local market and purposefully kept the flavours simple so that the delicious seasonal produce would speak for itself.

Three great health benefits: immunity boosting, beneficial for heart health, helps promote the body's detoxification process

Serves 3
Enjoy immediately

Ingredients:
250g cauliflower, washed and cut into bitesized florets
300g Brussels sprouts, washed, with the bases removed and each sprout cut in half
300g Jerusalem artichokes, washed and cut into bitesized chunks
4 sprigs fresh rosemary, washed
2 tbsp olive oil
Sea salt and black pepper, to taste

Method:
1) Preheat the oven to 180 degrees C.
2) Place the cauliflower, Brussels sprouts and Jerusalem artichokes in a single layer in a large roasting tin, along with three of the rosemary sprigs. Strip the final rosemary sprig of its leaves and sprinkle them throughout the tin. Season with salt and pepper and add the oil, ensuring all of the vegetables are evenly coated.
3) Roast for 30 minutes, turning halfway through the cooking time. Enjoy immediately.

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Leek and Potato Soup

This classic soup using seasonal leeks is so easy to make yet results in a creamy, satisfying and comforting soup that's ideal for lunch or a light dinner on chilly days.

Three great health benefits: beneficial for heart health, rich in antioxidants, source of fibre

Serves 3
Freezes well

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
4 leeks, trimmed and chopped (mine weighed approx 700g)
3 medium potatoes, washed and chopped with the skin left on (I used red potatoes and mine weighed approx 500g)
600ml vegetable stock
200ml water
Sea salt and black pepper, to taste
A couple of pieces of chopped leek, lightly sautéed in olive oil to top each bowl (optional)

Method:
1) Warm the olive oil in a large saucepan over a medium heat. Add the onion, followed by the garlic and lightly fry until softened.
2) Add the leeks and continue to cook, stirring regularly, until softened.
3) Add the potatoes and stir to combine with the other ingredients.
4) Add the stock. Bring to the boil and then reduce the heat and simmer for approximately 20 minutes. Top up with the water (use more or less depending on how thick a consistency you like your soup to have) and season to taste. Allow to cool.
5) Pour into a blender and blend until smooth. Reheat to serve.

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Green Juice: Kale, Apple, Ginger & Lemon

You didn't think I was going to let St Patrick's Day pass without a green juice recipe, did you? Perhaps a little cliched, yes but I wanted to include this green juice as it is a delicious introduction for beginners. I had originally designed the recipe as a three ingredient juice with just kale, apple and ginger but I decided to add in lemon at the last minute because vitamin C aids in the absorption of iron from the kale. I'm pleased that I did because the sharpness of the lemon balances the bitter, peppery kale and makes it more drinkable. Ginger adds a spicy kick whilst apple adds sweetness so that this is easier to drink than some green juices. It's wonderfully refreshing and a great way to start the morning.

Three great health benefits: supports the body's detoxification process, good source of iron, boosts immunity

Makes 1 small glass

Ingredients:
2 large handfuls of kale, washed
1 apple, washed
1- 1 & 1/2 inch piece fresh ginger
1/4 lemon, peeled

Method:
1) Starting with the ginger, feed the ingredients through a juicer one at a time. Pour into a serving glass and enjoy immediately.

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Beetroot, Lentil and Walnut Salad with Orange Vinaigrette

Salad is so often associated with boring rabbit food- but it can be much more than just lettuce, cucumber and tomato so shouldn't be dismissed. Still not convinced? Try this. It's a satisfying salad which combines earthy flavours from lentils and sweet beetroot with zesty orange, whilst the leaves add freshness. What's more, the walnuts add crunch and a nutty flavour as well as providing a plant based source of protein, and the citrus helps in the absorption of minerals. It's so good!

Three great health benefits: helps support the body's detoxification process, good source of fibre, beneficial for heart health

Serves 1
Once the dressing has been added, enjoy immediately. The salad can be enjoyed warm or cold.

Ingredients:
1 beetroot (mine weighed 200g)
1 tbsp olive oil
1/2 cup puy lentils (equal to 100g)
1/4 cup walnut halves or pieces
Generous handful baby leaves

For the dressing:
Zest (grated) and juice of an orange (mine measured 100ml)
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
Sea salt and black pepper

Note that this yields 200ml dressing, which is far more than is required for a serving of this salad so feel free to reduce the quantities or, do as I do and make the full batch and refrigerate for use during the week- it's so delicious!

Method:
1) Boil the beetroot whole for an hour in a large saucepan, ensuring that it remains covered with the water.
2) Preheat oven to 180 degrees C.
3) Remove the beetroot from the water and peel and chop into large chunks. Place with 1 tbsp olive oil in a roasting tin and roast for 20 minutes, turning halfway through the cooking time.
4) Meanwhile, cook the lentils according to the packet instructions. Drain and set aside.
5) Make the dressing by whisking together all of the ingredients- the orange zest and juice, extra virgin olive oil, apple cider vinegar, maple syrup and salt & pepper. The dressing with separate over time so you may need to shake it or give it another whisk before serving.
6) Place the baby leaves together with the lentils in a serving dish and top with the beetroot and walnuts. Drizzle with the orange vinaigrette.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Cashew and Orange Granola

The combination of sweet and creamy cashew nuts with crunchy oat clusters and bitter orange works so well in this delicious granola. I love reaching for a handful of it when I need a quick but healthy snack and it's also incredible as a topping for porridge and smoothie bowls alike.
Rather than grating the orange zest, as I do in many of my recipes, I like to remove the zest with a vegetable/ potato peeler and then cut into thin strips with a knife. I find that this adds more texture and concentrates the zesty flavour in the granola. Feel free to increase the ginger quantity too if you want a spicy, warming kick.

Three great health benefits: good source of fibre, beneficial for heart health, promotes healthy bones

Makes approx. 8 cups

Ingredients:
3 cups gluten free oats
2 cups cashew nuts
1 cup sunflower seeds
1/2 cup cashew butter
1/2 cup maple syrup
3- 4 tbsp coconut oil (liquid)
2 tsp ground ginger
Zest of two oranges
Pinch sea salt

Method:
1) Preheat oven to 150 degrees C. Line a baking tray with baking paper or a silicone sheet.
2) In a large bowl, mix together the dry ingredients- oats, nuts, seeds, ginger and salt, along with the orange zest.
3) Add the cashew butter, maple syrup and coconut oil and stir well until thoroughly combined.
4) Spread in a thin, even layer on the baking tray and bake for 35 minutes, turning occasionally. Remove from the oven and leave to cool completely before storing in an airtight container. 

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Purple Sprouting Broccoli Spears with Peanut Satay Dipping Sauce

Purple sprouting broccoli is so pretty and is in season now so I simply had to create a recipe using it! The result is this oriental inspired dish which is great as a starter or light bite. The creamy, nutty dip perfectly complements the crisp and slightly bitter broccoli. It's so delicious and easy to throw together- I'm addicted to it at the moment!

Three great health benefits: boost immunity, promotes healthy skin, good source of antioxidants

Serves 2
Enjoy immediately

Ingredients:
3 tbsp smooth peanut butter
3 tbsp coconut milk (canned)
Juice of 1/2 lime
1 tsp tamari soy sauce
1 tsp maple syrup
2tsp coconut oil
350g purple sprouting broccoli, washed and trimmed but with the stalks left on

Method:
1) Whisk together the peanut butter, coconut milk, lime juice, tamari and maple syrup until smooth and creamy. Pour into a serving dish.
2) Warm the coconut oil in a large frying pan or wok, over a high temperature. Add the broccoli and heat through until tender but still crunchy, approximately 5 minutes. Serve with the dipping sauce and enjoy immediately.

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Apricot and Almond Bliss Balls

These energy balls contain just three ingredients. They are a good choice for those who aren't a fan of dates but possess many of the same health benefits such as being a good source of fibre and iron. Try to buy naturally dried apricots which are free from sulphur, if possible.

Three great health benefits: promotes healthy skin, good source of fibre, rich in antioxidants

Makes 10 balls
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
125g almonds
250g dried apricots
1 tbsp almond butter
2 tbsp sesame seeds (optional)

Method:
1) Whizz the almonds in a food processor until finely chopped
2) Add the apricots and almond butter to the almonds in the food processor and whizz until the mixture sticks together
3) Roll the mixture into balls and if desired, roll in the sesame seeds. Refrigerate for an hour to set then store in an airtight container in the fridge.

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Pina Colada Smoothie (banana free)

This tropical smoothie combines the classic flavours of a pina colada. I love drinking this after a workout as the inclusion of potassium & electrolyte rich coconut water means that it's wonderfully hydrating.

Three great health benefits: promotes healthy skin, beneficial to bone health, rich in antioxidants

Makes 1 generous serving

Ingredients: 

1 cup coconut water

1 cup fresh pineapple, cut into cubes

1 large handful spinach

2 tbsp coconut cream

Generous pinch unsweetened desiccated coconut (optional garnish)

Method: 

1) Place the coconut water, coconut cream, pineapple and spinach into a blender and blend together until smooth. Pour into a glass and top with the desiccated coconut, if desired. Enjoy immediately.

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Creamy Coconut Chia Pudding with Mango and Passion Fruit

I'm obsessed with this creamy chia pudding! It's so easy to make and contains just four ingredients, which are all packed full of goodness making this the perfect guilt free treat to satisfy sweet cravings. I love that just 1tbsp of chia expands like magic to give a generous serving of the pudding. It has a smooth and creamy texture and the addition of fruit cuts through the richness of the coconut, whilst the passion fruit adds a satisfying crunch. The flavours were practically made to go together and it tastes so good- it's like a tropical dream! Perfect for breakfast or dessert, it's difficult to describe how good this is so you'll simply have to try it for yourself!

Three great health benefits: boosts immunity, helps regulate blood sugar levels, good source of fibre

Serves 1

Ingredients:
1 tbsp chia seeds
1/2 cup coconut milk
1 mango, peeled with the stone removed, and chopped
1/2 passion fruit

Method:
1) In a jar, combine the chia seeds and coconut milk, making sure that you mix them together thoroughly. Replace the lid of the jar and refrigerate overnight.
2) To make the mango puree, simply place the mango in a blender and pulse until smooth.
3) To serve, pour the mango puree into a glass or bowl. Stir the chia seed mixture and pour onto the mango. Top with the passion fruit.

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Creamy Leek Pasta

This pasta dish uses leeks (which are in season now) to add contrast to the rich and creamy sauce. It's great comfort food, helps satisfy cravings for creamy sauce and is ideal for chilly evenings, whilst also packing in a couple of portions of vegetables.

Three great health benefits: anti-inflammatory, good source of protein, beneficial for bone health

Serves 2
Enjoy immediately

Ingredients:
4 tbsp olive oil
4 tbsp gluten free flour
3 cups almond milk
2 tbsp cashew nut butter
10-12 tbsp nutritional yeast
2 leeks, chopped
1 cup frozen peas
250g brown rice penne pasta (dried)
Sea salt and black pepper, to season

Method:
1) Make a roux by heating 2 tbsp of the olive oil in a large pan over a medium-high hob. Add the flour and stir with a wooden spoon to form a paste. Add the almond milk, a little at a time, stirring constantly until the sauce is smooth, rich and creamy. Reduce the heat and stir in the cashew butter and nutritional yeast.
2) Meanwhile, lightly fry the leeks in 2 tbsp olive oil. Add the peas and cook through.
3) Cook the pasta according to the packet instructions. Drain, keeping back some of the cooking liquid (approx 1-2 tbsp).
4) Add the pasta along with the retained cooking water to the creamy sauce, followed by the vegetables. Stir well to combine. Season to taste with salt and pepper. Enjoy immediately.

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