Matcha and Almond Bliss Balls

So many of you raved about my Almond and Matcha Cookies (recipe here) that I was inspired to create more recipes using the pure green tea powder. I liked the flavour combination of almond with matcha so paired the two again in this recipe, which is even quicker and more simple than the cookies (which themselves are so easy to make!) thanks to it being no-bake/ raw.

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

Makes 8
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
125g almonds
250g medjool dates, pitted
1 tbsp coconut oil (liquid)
2 tsp matcha powder

Method:
1) Whizz the almonds in a food processor until finely chopped. Add the dates, coconut oil and matcha powder and whizz until the mixture sticks together.
2) Form into balls. Refrigerate for 1 hour to set.

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

Butternut Squash Buckwheat Risotto with Crispy Sage

This tastes truly incredible and is the perfect autumnal dinner for chilly nights. The flavours work so well together- nutty buckwheat, sweet butternut squash and crispy sage leaves. It's also easy to make and is perfect for a midweek dinner that doesn't require too much effort yet tastes sublime. It's earthy, comforting and wholesome. I can't get enough of this recipe at the moment so I really hope that you'll try it.

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

Serves 1-2
Enjoy immediately

Ingredients:
400g butternut squash, peeled and chopped into bitesized pieces
2 & 1/2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
125g buckwheat, rinsed
500ml vegetable stock
5 fresh sage leaves
Black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the butternut squash on a baking tray and drizzle with 1 tbsp of the olive oil, ensuring each piece of squash is evenly coated. Roast for 20 minutes.
3) Meanwhile, heat 1 tbsp olive oil in a large pan over a medium temperature on the hob. Add the onion and lightly fry (stirring constantly) for a few minutes, until softened.
4) Add the garlic to the onion and fry, stirring constantly, for a minute and then add the buckwheat. Stir.
5) Add the vegetable stock, a little at a time, stirring after each addition and waiting until the liquid is absorbed before adding the next small amount. Continue until half of the stock is used up.
6) Pour the remaining stock into the pan and stir. Simmer for 10 minutes, stirring regularly.
7) When the squash is cooked, place it into a bowl and roughly mash. Set aside.
8) Heat 1/2 tbsp olive oil in a small fry pan over a medium temperature on the hob. Add the sage leaves and lightly fry for a couple of minutes, until crispy. Be sure to keep an eye on them so that they don't burn. Set aside.
9) When most of the liquid has been absorbed into the buckwheat and it has an "al dente" texture but isn't crunchy (or soggy!), stir the squash into the risotto. Season to taste with freshly ground black pepper and serve immediately, topped with the crispy sage leaves.

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

Lentil Bolognese

I've tried many guises of lentil bolognese with limited success- that is, until I finally cracked it with this recipe, which has become somewhat of a mainstay within my repertoire. It's quick, easy and affordable to make and I promise that even carnivores won't miss the meat. There's something comforting and familiar about the rich tomato flavour and unctuous sauce that's so delicious and it's quickly become one of my favourite recipes. Top tip- I recommend making this the day before you intend to enjoy it so that the flavours really infuse.

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

Serves 4
Keeps well in the refrigerator for a couple of days; freezes well

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 stick celery, finely chopped
2 cloves garlic, crushed
250g mushrooms, sliced (I used closed cup variety)
1 carrot, grated
4 tbsp tomato puree
1 & 1/2 tsp dried Italian herbs
1/2 cup sun-dried tomatoes, drained of oil and chopped
1 x 400g tin green lentils, drained
1 x 400g tin chopped tomatoes
Sea salt and black pepper

Method:
1) Heat the oil in a large saucepan over a medium heat on the hob. Add the onion followed by the celery and garlic and cook until softened, stirring constantly.
2) Add the mushrooms and cook until softened. Add the carrot, stirring regularly.
3) Next add the tomato puree and herbs, followed by the sun-dried tomatoes, stirring to combine.
4) Add the lentils and chopped tomatoes and stir. Half fill (approx 200ml) the empty tomato tin with water, swirl it around and pour into the saucepan. Season with the salt and pepper. Stir to combine.
5) Reduce the heat and simmer for 25 minutes. Serve with courgetti or brown rice pasta.

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

A Satisfying Salad

If I've said it once, I've said it a thousand times... this way of eating really isn't about deprivation or "rabbit food". Whilst today's recipe is clearly a salad, hopefully you'll agree that it's anything but boring. It features some of my all-time favourite ingredients and is just so delicious! What's more, it really packs in the fruit and vegetable portions and thanks to the high fibre content, is wonderfully satisfying.

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

Serves 1-2

Ingredients:
2 handfuls rocket
1 small courgette, grated
1 avocado, chopped into cubes
1/2 cup grilled artichoke (from a jar packed in olive oil, drained)
1/4 cup sundried tomatoes (from a jar packed in olive oil, drained), chopped
1/4 cup black olives, pitted
1 & 1/2 tbsp pumpkin seeds
Drizzle of good quality extra virgin olive oil and balsamic vinegar

Method:
1) Mix together the rocket and courgette and place in a serving bowl.
2) Top with the avocado, artichoke, sundried tomatoes and olives. Sprinkle with the pumpkin seeds and drizzle with the oil and vinegar. Serve immediately.

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

Energy Boosting Peanut Butter, Banana and Chocolate Smoothie

Ok, so this may not be the most ground breaking recipe but peanut butter, banana and chocolate make for a classic flavour combination for a reason- they work so well together! This smoothie is so creamy and indulgent that it's reminiscent of dessert. It's quick and easy to throw together, with just four ingredients. What's more, it helps to boost energy levels and most importantly, it's seriously so good!

Three great health benefits: boosts mood, beneficial for heart health, good source of fibre

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana, equivalent to 1/2 cup (always peel & chop your banana before freezing!)
1 cup almond milk
1 tbsp smooth peanut butter
1 tbsp raw cacao powder

Method:
1) Place all of the ingredients in a blender and blend together until smooth and creamy.

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

Chia and Coconut Porridge

This coconut flavoured porridge is so creamy and delicious, with a light, fluffy texture. It's perfectly complemented with crunchy almonds and fresh, juicy strawberries. It's such a wonderful way to start the day!

Three great health benefits: beneficial for heart health, good source of fibre, good source of calcium

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup coconut milk
1 tbsp coconut oil
1 tbsp chia seeds
2 tbsp almonds, crushed
3 strawberries, chopped
kiwi fruit stars (optional)

Method:
1) Combine the oats, coconut milk and coconut oil in a small saucepan over a medium heat on the hob and cook, stirring regularly, until the mixture starts to thicken, approximately 8 minutes.
2) Stir in the chia seeds and cook for another minute or so, until the mixture is thickened and most of the liquid is absorbed.
3) Pour the porridge into a bowl and top with the almonds, strawberries and kiwi (if using). Enjoy immediately.

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

Apple and Blackberry Crumble Muffins

These muffins combine the comforting, classic autumn dessert flavours of apple & blackberry crumble. They can be eaten hot or cold and because they contain healthy ingredients, can even be enjoyed as a grab & go breakfast option.

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

Makes 12
Store in an airtight container

Ingredients:
For the muffins:
300g buckwheat flour
1 tsp gluten free baking powder
150g coconut sugar
3 apples, peeled and grated (I used Braeburn)
325g blackberries (fresh or frozen)
300ml almond milk
2 tsp ground cinnamon
Pinch of sea salt

For the crumble topping:
25g gluten free oats
25g pecan nuts, chopped
25g coconut sugar

Method:
1) Preheat oven to 180 degrees C.
2) Line the cups of a 12 cup muffin pan with paper muffin cases.
3) In a large mixing bowl, combine all of the muffin ingredients.
4) In a medium mixing bowl, combine the oats, pecans and coconut sugar to make a crumble.
5) Pour the muffin "batter" into the muffin tin, ensuring each cup is filled with an equal amount of the mixture. Spoon the crumble mixture on top of each cup of muffin batter, again ensuring that each receives an equal amount.
6) Bake for 35 minutes until cooked through.

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

Cookie Dough Overnight Oats

It's one of the great truths of life that raw cookie dough tastes infinitely better than cooked cookies. That's not to say there's anything wrong with cookies- quite the opposite! Cookie dough is, however, next level. There's something comforting and nostalgic about it. As I'm not a morning person (to say the least), I need all the encouragement I can get when it comes to early starts and these Cookie Dough Overnight Oats provide the perfect motivation. Not only do they taste incredible, capturing that classic cookie dough flavour, they also are quick and easy to make- so even if you're not an early bird, there's no excuse to skip breakfast.

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

Serves 1

Ingredients:
1/2 cup gluten free oats
1 cup unsweetened almond milk
1/2 tsp vanilla extract
2 tbsp smooth cashew butter
2 tbsp cacao nibs
2 tsp maple syrup

Method:
1) Place the oats, almond milk and vanilla in a jar. Replace the lid and shake to combine the contents. Refrigerate overnight.
2) In the morning, remove from the fridge and stir. Add cashew butter, maple syrup and cacao nibs and stir well to combine.

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

Moroccan Chickpea, Carrot and Butternut Squash Stew

This Moroccan inspired stew makes the most of in season butternut squash in a hearty, flavourful and warming dish which is packed full of goodness and perfect for this time of year. The flavour comes from Ras El Hanout, a North African spice blend, which works so well with the squash, carrots and chickpeas. As tends to be the case with this sort of dish, it tastes even better the following day once the flavours have had a chance to infuse and furthermore, it's well suited to batch cooking. It's lovely to serve as an informal dinner with friends, with an extra drizzle of good quality olive oil and some quinoa or flatbreads.

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

Serves 4

Ingredients:
400g butternut squash, chopped into bitesized cubes (peeled)
2 carrots (200g), chopped into bitesized circles
3 tbsp olive oil
1 red onion, sliced
2 cloves garlic, crushed
1 & 1/2 tsp ras el hanout
1 tbsp tomato puree
1 x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
500ml vegetable stock
3 handfuls spinach (80g)
Sea salt and black pepper

Method:
1) Preheat the oven to 180 degrees C.
2) Place the butternut squash and carrots in a roasting tin. Drizzle with 2 tbsp of the olive oil and season with salt & pepper. Roast for 20- 25 minutes. Remove from the oven and set aside. (You can do this step in advance if desired).
3) In a saucepan over a medium low heat on the hob, warm 1 tbsp of the olive oil. Add the onion and lightly fry for a few minutes, until softened. Add the garlic and lightly fry for a further 1-2 minutes.
4) Add the ras el hanout and tomato puree and stir together.
5) Stir in the chickpeas and roasted butternut squash and carrots. Add the chopped tomatoes and stir to combine.
6) Pour some of the stock into the empty tomato can and swish around before pouring into the saucepan (to obtain all of the tomato juices), along with the rest of the stock. Stir to combine. The stew will look quite liquidy at this point but don't worry as it will reduce! Season with salt and pepper. Bring to a simmer and cook for 15- 20minutes, stirring regularly.
7) A couple of minutes before the end of the cooking time, stir through the spinach.

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

Roasted Butternut Squash, Carrot and Coconut Soup

I'm so excited to share today's recipe with you as it's for one of my favourite soups. This warming soup has a creamy texture and blends a delicious combination of flavours. It's so comforting! I love the vibrant orange colour too.

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

Serves 3
Freezes well

Ingredients:
3-4 tbsp coconut oil (liquid)
1 butternut squash, peeled, deseeded and cut into chunks
650g carrots, washed thoroughly and cut into bitesized pieces
1 onion, finely chopped
1 tbsp fresh ginger, grated
1 x 400ml can coconut milk
500ml vegetable stock
Salt & pepper, to season
Chilli Tamari Roasted Pumpkin Seeds, to garnish (optional- but worth it! Click here for the recipe)

Method:
1) Preheat oven to 180 degrees C.
2) Place 1-2 tbsp coconut oil in a roasting tin and add the carrots, making sure they are evenly coated in the oil. Roast for 30 minutes, turning occasionally. Remove from the oven and set aside.
3) Place 1-2 tbsp coconut oil in a roasting tin and add the butternut squash, making sure the pieces are evenly coated in the oil. Roast for 20 minutes, turning occasionally. Remove from the oven and set aside.
4) In a large saucepan, heat 1 tbsp coconut oil over a medium heat. Add the onion and cook until softened (this takes a few minutes). Add the ginger and cook for approximately 1 minute.
5) Add the roasted vegetables to the saucepan and stir so that all of the ingredients are combined.
6) Add the coconut milk and vegetable stock. Stir and season to taste with salt and pepper. Reduce the heat and simmer for approximately 20 minutes, stirring occasionally.
7) Pour the soup into a blender (you will likely need to do this in batches) and blend until smooth.
8) To serve, pour into bowls and top each with a teaspoon of the roasted pumpkin seeds.

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