Pesto Quinoa with Sundried Tomatoes and Olives

This salad combines some of my all-time favourite flavours and is the perfect summer lunch or light supper. I've tweaked the classic pesto recipe in this salad as I wanted a dressing which was super fresh tasting and also decided to omit the garlic, to make it a more socially acceptable lunch option if you're taking this to work.

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

Serves 2

Ingredients:

1 cup quinoa
1/2 cup sundried tomatoes, chopped
1/3 cup plain kalamata olives, pitted

For the pesto dressing (yields 1/2 cup): 

4tbsp pine nuts

1/2 cup (packed) fresh sweet basil leaves, washed

Juice of 1/2 lemon

3 tbsp extra virgin olive oil

Sea salt and black pepper

Method: 

1) Cook the quinoa according to packet instructions (I tend to allow 1 & 1/2 cups of water per 1 cup of quinoa) and set aside to cool.

2) Meanwhile, make the pesto. Whizz the pine nuts in a food processor for a couple of seconds, until finely chopped. Add the basil leaves, lemon juice, olive oil and salt & pepper and whizz again until combined.

3) Stir the pesto into the quinoa, followed by the sundried tomatoes and olives. Mix well to combine.

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

Almond and Matcha Cookies

I received such a great response (thank you!) to my recent Apple and Cinnamon Cookies recipe that I wanted to share another sweet snack recipe with you and after a little experimentation, these tempting treats were created! They're packed full of protein thanks to the almond butter and almond pieces. What's more, they incorporate matcha powder (a Japanese green tea powder) which is an ingredient I've wanted to introduce for a while thanks to its antioxidant rich and energy boosting properties. It's an undeniably expensive ingredient but otherwise, the ingredients list is fairly short for this recipe. The end result is a nutty, crumbly cookie with a caramelised flavour that's so good! I really hope you give them a try, particularly as they're so simple to make.

Three great health benefits: promotes healthy skin, energy boosting, good source of fibre

Makes 11 cookies
Store in an airtight container

Ingredients:
1 tbsp ground flaxseed
1/4 cup almonds
3/4 cup coconut sugar
1 cup almond butter
1 tsp bicarbonate of soda
1 tbsp matcha powder

Method:
1) Mix the flaxseed with 3 tbsp water and refrigerate for half an hour until thickened (to make a flax "egg").
2) Preheat oven to 180 degrees C. Line a baking tray with a silicone mat or greaseproof paper.
3) Place the almonds in a food processor and whizz until finely chopped.
4) In a mixing bowl, combine the coconut sugar and almond butter. Stir in the bicarbonate of soda, followed by the flax "egg" and matcha powder. Add the chopped almonds and mix to combine.
5) Roll the mixture into bitesized balls and then flatten into circular cookie shapes. Place, spaced evenly apart, on the baking tray.
6) Bake for 10 minutes. Set aside to cool.

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Healthy "Nutella" Porridge

I never would have thought that porridge could taste so good but this really does taste like that famous chocolate hazelnut spread! It's arguably the ultimate indulgent breakfast and tastes like such a treat. I like to serve it topped with juicy fresh strawberries to cut through the chocolatey richness of the porridge.

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

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup hazelnut milk
2 tsp hazelnut butter
1 tbsp raw cacao powder
2 tbsp hazelnuts
3 strawberries, quartered

Method:
1) Preheat oven to 180 degrees centigrade. Put the hazelnuts on a baking tray or tin and bake for 5 minutes. Remove and set aside to cool slightly.
2) In a saucepan, stir together the oats, hazelnut milk and raw cacao powder. Warm over a medium heat, stirring regularly, until most of the liquid is absorbed and the mixture has thickened- approximately 10 minutes.
3) Remove the porridge from the heat and stir in the hazelnut butter.
4) Place the roasted hazelnuts in a sandwich bag and bash with a rolling pin to roughly chop into pieces.
5) Pour the porridge into a bowl and top with the hazelnuts and strawberries.

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Sundried Tomato Hummus

I love hummus- to the extent that it might just be in my top 5 favourite foods. It's so quick and easy to prepare and is versatile too, with a variety of flavour options as well as ways in which it can be used. I like it served with crudities or crackers as a snack, as a protein rich addition to nourish bowls or as a savoury toast topping. This version ticks all of those boxes, with a flavourful addition of sundried tomatoes.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Makes 1 bowl
Keeps for a week refrigerated

Ingredients:
1 x 400g can chickpeas, drained and rinsed
120g sundried tomatoes (from a jar but drained of oil)
Juice of 1 lemon
1 clove garlic, peeled
4 tbsp extra virgin olive oil
2 tbsp water
1 tbsp tahini
Sea salt and black pepper

Method:
1) Place all of the ingredients in a food processor and whizz until smooth and thoroughly combined.

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

Fennel and Orange Salad

I'm obsessed with adding citrus ingredients to salads at the moment. They add a wonderful freshness that's perfect for summer! Combine that with the fact that I love the jewel-like effect that pomegranate adds and you have the components of a juicy, zesty salad which is complemented by crunchy pecans and liquorice-scented, stomach-soothing fennel. The simple orange vinaigrette which I created to accompany this salad has quickly become a favourite dressing too- it's so easy to make but has a lovely balance of flavours.

Three great health benefits: beneficial for digestive health, good source of fibre, boosts immunity

Serves 1 or 2 as a side salad

Ingredients: 

1/2 large fennel bulb, sliced lengthways

1 orange, peeled and cut into segments

2 generous handfuls mixed baby & rocket leaves

Generous 1/4 cup pecan halves

Generous 1/4 cup pomegranate

For the orange vinaigrette: 

Juice of 1/2 orange

3 tbsp extra virgin olive oil 

1 tbsp apple cider vinegar

Sea salt & black pepper

Method: 

1) Make the vinaigrette by whisking together the orange juice, olive oil, apple cider vinegar and salt & pepper, to taste. 

2) Assemble the salad by placing the mixed leaves in a large bowl and topping with the fennel and orange. Sprinkle the pecan halves and pomegranate over the top and add the dressing, as desired.

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

Carrot, Apple & Fennel Juice

This delicious, fresh-tasting juice is packed with stomach soothing fennel. I love the scent of fennel- it makes preparing this juice so enjoyable! The carrot and apple add sweetness, making this an easily drinkable juice.

Three great health benefits: stomach soothing, promotes healthy skin, rich in antioxidants

Serves 1
Enjoy immediately

Ingredients:
2 carrots
1 apple
1 fennel bulb

Method:
1) Feed the ingredients through a juicer. Enjoy immediately.

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

Creamy Pea, Mint and Lemon Pasta with Courgette

Perfect for a mid-week meal, this pasta is quick and easy to make using predominantly store cupboard essentials yet tastes fresh and delicious.

Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health

Serves 1
Enjoy immediately

Ingredients:
125g brown rice pasta
150g frozen peas
1 tbsp olive oil
1 courgette, sliced into circles
1/2 tbsp extra virgin olive oil
3 tbsp coconut yoghurt
Juice of 1/2 lemon
Sprig of mint
Sea salt and black pepper

Method:
1) Bring a large saucepan of water to the boil. Add the pasta and cook according to the packet instructions. A few minutes before the end of the cooking time, add the frozen peas.
2) Meanwhile, heat the 1 tbsp of olive oil in a frying pan over a medium heat and add the courgette. Lightly fry for a few minutes, until cooked.
3) When the pasta/ peas have finished cooking, drain. In the same saucepan, add the extra virgin olive oil, coconut yoghurt, lemon juice, courgettes and their oil and mint to the pasta/ peas. Season with salt and pepper. Serve immediately.

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

Apple and Cinnamon Cookies

These comforting sweet treats have a typically cookie texture- crunchy on the outside, with a chewy centre. The classic combination of apple and cinnamon means that these cookies are perfect comfort food and they're ideal for satisfying sweet cravings. Even those who are normally cynical of this way of eating have loved these cookies when I've made them. They're super easy to make too so great for beginners.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory

Makes 17 cookies
Store in an airtight container

Ingredients:
Generous 1/2 cup almond butter
2/3 cup homemade apple sauce (made by boiling together two peeled, cored & chopped eating apples with water until a smooth puree is produced)
1/2 cup maple syrup
2 cups dried apple slices (the chewy kind), chopped
2 cups gluten free oats
1 & 1/2 tsp ground cinnamon
Pinch of sea salt

Method:
1) Preheat oven to 180 degrees C. Line a baking tray with baking parchment or a silicone cookie sheet.
2) In a food processor, whizz the oats until they are ground to a flour-like consistency.
3) In a mixing bowl, combine the almond butter, apple sauce and maple syrup, followed by the chopped dried apple slices.
4) In a separate bowl, briefly whisk together the oat flour, cinnamon and salt using a fork until combined. Add the dry ingredients to the wet mixture and stir well to combine.
5) Use an ice-cream scoop to measure out the mixture into cookie "balls" and place on the baking tray, evenly spaced. Flatten with the back of a spoon to a cookie thickness. Bake in the preheated oven for 20 minutes, until golden.

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

Triple Citrus Sunshine Juice

A trio of citrus fruits comes together in this refreshing juice which has a classic citrus zing. It's a real people pleaser and tastes so summery! Don't forget to add ice for extra refreshment!

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for heart health

Makes 1 large glass

Ingredients:

2 ruby red grapefruit, peeled

1 orange, peeled

1/2 lime, peeled

Method: 

1) Simply feed the fruits through a juicer and enjoy!

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

Broad Bean, Courgette and Mint Salad

This fresh tasting salad is so simple yet delicious! It has a lovely flavour and a lightness which makes it ideal for pairing with other dishes, such as as a side dish at BBQs or to incorporate into picnics. It's become my go-to dish to take along to group BBQs etc.. as it always proves so popular. If you can't get hold of fresh broad beans, feel free to use frozen- I've tested this and they work well.

Three great health benefits: boosts immunity, beneficial for digestive health, good source of fibre

Serves 4 as a side dish

Ingredients:
2 generous cups baby broad beans
3 courgettes (mine weighed 300g)
Handful of fresh mint leaves, chopped
4 tbsp extra virgin olive oil
Juice of a lemon
Sea salt & black pepper

Method:
1) Blanch the broad beans in boiling water to cook. Drain and set aside to cool.
2) Cut the ends off the courgettes but leave the skin on. Using a potato peeler, shred the courgettes lengthways into ribbons. Place in a bowl along with the cooled broad beans and mint.
3) Add the olive oil and lemon juice to the vegetables and season with salt & pepper, to taste. Stir well to combine.

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Smoothie Bowl

Smoothie bowls are one of my favourite discoveries since I started on my healthy eating journey. They taste incredible and the variety of ingredients & flavour combinations is practically endless. I usually have them for breakfast but they're also an indulgent snack or dessert option.

Three great health benefits: rich source of antioxidants, promotes healthy skin, boosts immunity

Serves 1
Enjoy immediately

Ingredients:
1 cup frozen strawberries and banana (mixed)
1/2 cup coconut milk (canned)
1/8 cup blueberries
1/4 cup raspberries
1 tbsp almonds
1 tbsp pumpkin seeds

Method:
1) In a blender, blend together the frozen fruit and coconut milk until smooth. Pour into a bowl.
2) Top with the fruit and nuts. Sprinkle with the pumpkin seeds.

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