Pumpkin and Walnut Breakfast Muffins (Oil free)

These breakfast muffins are so easy to make and are the perfect grab & go breakfast for those days when you're in a hurry. They're not too sweet but have a lovely, comforting flavour and the addition of walnuts adds texture. I like these best served warm and for added indulgence, smeared with nut butter.

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

Makes 12

Ingredients:
325g buckwheat flour
50g coconut sugar
2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp mixed spice
1/4 tsp ground nutmeg
Pinch salt
300g pumpkin puree
95ml almond milk (I always use unsweetened)
4 tbsp maple syrup
1 tsp vanilla extract
75g walnuts, chopped

Method:
1) Preheat oven to 190 degrees C. Line a 12 hole muffin tin with paper cases.
2) In a mixing bowl, place the buckwheat flour, coconut sugar, baking powder, bicarbonate of soda,
spices and salt. Mix together to thoroughly combine.
3) In a separate bowl, place the pumpkin puree, almond milk, maple syrup and vanilla extract, and whisk together with a fork to combine.
4) Add the pumpkin mix to the dry ingredients and stir well to thoroughly combine. Fold in the walnuts ensuring they are evenly distributed. The batter will be quite a stiff texture.
5) Divide the mixture equally between the muffin cases (I used an ice-cream scoop) and bake for 20 minutes.

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

Peach and Almond Muffins (Oil free)

These muffins are perfect when you're having that mid-morning or mid-afternoon slump! Cooking the peach really brings out its sweetness so there's only a relatively low amount of maple syrup added to these baked treats, which are also oil free. The almond topping adds a nice crunch, reminiscent of streusel topped muffins but with a healthy twist!

Three great health benefits: beneficial for digestive health, promotes healthy skin, good source of fibre

Makes 6

Ingredients:
2 tbsp chia seeds
120ml water
1 & 1/2 tsp apple cider vinegar
60g almonds, chopped
60ml maple syrup
110g ground almonds
1 & 1/2 tbsp arrowroot
1 tsp gluten free baking powder
1 tsp ground ginger
1 peach, chopped into small dice

Method:
1) Preheat oven to 180 degrees C. Line a muffin tin with paper cases.
2) In a small bowl, mix together the chia seeds, water and apple cider vinegar. Set aside.
3) In another small bowl, mix together the chopped almonds with 1 & 1/2 tbsp of the maple syrup. Set aside.
4) In a mixing bowl, combine the ground almonds, arrowroot, baking powder and ginger. Gently stir in the peach so that all of the pieces are coated in the dry mixture.
5) Next, add the chia mixture and remaining maple syrup. Stir to combine.
6) Divide the mixture between the prepared muffin cases and top each with a equal measure of the chopped almonds & maple. Bake for 40 minutes (keep an eye on the topping in the final 10 minutes to ensure it doesn't burn- you may need to cover with some tinfoil at this point).

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

Peaches and Cream Smoothie

Just four ingredients make up this indulgent smoothie, which tastes like dessert in a glass! Those with a sweet tooth may wish to add a splash of maple syrup but I find that if the peach is ripe, it's sweet enough for my tastes.

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

Serves 1

Ingredients:
1 peach, roughly chopped
1 cup (250ml) almond milk (I always use unsweetened)
1 tbsp natural coconut yoghurt
1/2 tsp vanilla extract

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

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

Pistachio Pesto

As a university student, jar pestos were my go-to dinner staple so I do understand why people find them convenient. That said, once you try making your own pesto, you won't look back. Pesto is so quick to make from scratch- I usually whizz up a batch while my pasta is cooking so a healthy dinner can be on the table within just 10 minutes. What's more, the freshness of the ingredients really shines when you make your own and it's hard to beat that. I've also noticed that many store bought pestos are bulked up with cheap oils whereas when you make your own, you know exactly what's going into it. Of course, you can enjoy pesto in many ways- adding it to roasted veggies, pizzas, salads, savoury muffins, to name just a few but pasta is the classic combination and it's this which I come back to time and time again. I like to retain a little of the pasta cooking water to help emulsify the pesto sauce and sometimes add a handful of spinach to the pasta to added goodness.

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

Makes 1 jar
Keep refrigerated

Ingredients:
125g pistachios (shelled)
50g basil
120ml extra virgin olive oil
Juice of 1/2 lemon
1 clove garlic
Sea salt and black pepper

Method:
1) Place all of the ingredients in a food processor and whizz to combine

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

"Zero Waste" Crackers

I really love juicing but I always hate throwing away the pulp. Not only is it crammed full of fibre, which is so beneficial for digestive and overall health but it also simply feels downright wasteful. I try to approach my cooking from a zero waste perspective so constantly throwing away juice pulp didn't sit well with me- no matter how much my compost heap reaped the benefits! As a result, these seeded crackers were born. Despite the long cooking time (when you can get on with other chores), they're easy to make and the result is a satisfying cracker which is really filling (thanks to the high fibre content) and works well with dips and spreads. I particularly like making these with the pulp from my Red Pepper Juice.

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory

Makes 8

Ingredients:
165g juice pulp
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flaxseeds
2 tbsp hemp seeds
1 tbsp olive oil
1 tsp paprika
Sea salt and black pepper

Method:
1) Preheat oven to 110 degrees C. Line a baking tray with baking paper or a silicone mat.
2) Combine all of the ingredients in a mixing bowl.
3) Press the mixture onto the prepared baking tray, in a thin (cracker thickness), even layer. Bake for 3 hours, flipping the "cracker" over halfway through the cooking time. When it's crisp, remove from the oven and set aside to cool before breaking into pieces in your desired cracker size.

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

Red Pepper Juice

It may sound silly but I was nervous of trying red pepper juice for the longest time and when I finally did try it, it wasn't a conscious decision but merely the result of me saying "surprise me" when indicively placing my order in my favourite juice bar. Now, I can't recommend it highly enough- the distinctive flavour works so well in a juice, bringing both sweet and savoury elements as well as a host of nutritious benefits.

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

Serves 1
Enjoy immediately

Ingredients:
1 red bell pepper
1 apple
1 celery stalk
1 carrot
Thumb sized piece of ginger

Method:
1) Starting with the ginger, feed all of 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

Raspberry and Coconut Mini Loaf Cakes (Oil free)

Sweet coconut pairs with jammy raspberries in these tempting mini loaves, which have a soft cakey texture. I like to make them in mini loaf tins but if you don't have them, muffin tins would be a good substitute.

Three great health benefits: good source of fibre, beneficial for digestive health, promotes healthy skin

Makes 6

Ingredients:
200g raspberries
100g chickpea flour (sometimes called gram flour)
75g desiccated coconut
3/4 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
120ml coconut milk
85ml maple syrup
1 tsp vanilla extract
3 tbsp apple sauce

Method: 
1) Preheat oven to 180 degrees C. Line mini loaf tins with paper cases.
2) In a mixing bowl, combine the chickpea flour, desiccated coconut, baking powder and bicarbonate of soda.
3) In a separate bowl (or jug), whisk together the coconut milk, maple syrup and vanilla.
4) Add the coconut milk mixture to the dry ingredients, along with the apple sauce and stir to thoroughly combine. Gently stir through the raspberries. 
5) Divide the mixture between the paper cases in the prepared loaf tins and bake for 25 minutes. Allow to cool before enjoying.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Mango, Sesame and Quinoa Salad

I usually make a big batch of quinoa at the weekend and have it in the fridge ready for the week ahead. I used to buy ready made pouches and whilst convenient, they're expensive and it really is so simple to just boil up a saucepan of the grains. I use a ratio of 1 cup quinoa to 1 & 1/2 cups water, which can be easily doubled or more if you're cooking for a family, and simply boil on the hob until all of the liquid is absorbed and the quinoa is fluffy. As it's a flavour carrier, it's easy to keep things interesting by adding different ingredients and this delicious, tropical inspired version is my current go-to. It's so perfect for summer! The sweet mango balances the spiciness of the chilli, tamari adds a savoury element and the coriander adds freshness. If you don't like coriander (it's definitely the "Marmite" of the herb world!) then you could try this with mint instead.

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

Serves 2

Ingredients:
275g cooked quinoa (cooled)
1 mango, diced (mine weighed 145g when peeled and the stone removed)
3 tbsp sesame seeds
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tbsp fresh coriander, finely chopped
1 tbsp tamari
Sea salt and black pepper, to taste

Method:
1) Mix all of the ingredients together to combine.

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

Spiced Quinoa and Sweet Potato Fritters

I'm yet to find someone who doesn't love these. They're so delicious! Admittedly they require a bit of advance preparation, in terms of cooking the quinoa and sweet potato but in a pinch you could use pre-cooked quinoa or microwave the sweet potato. These days, I tend to make a big bowl of quinoa at the weekend ready for quick working from home meals during the week- it's so nutritious and as it's such a great flavour carrier, I can switch up my lunches by adding different ingredients and accompaniments so it never gets boring. These are wonderful served hot with a chilli mayo dip or some smashed avo, but I also enjoy adding any leftovers to a lunchbox along with some salad.

Three great health benefits: good source of plant-based protein, promotes healthy skin, beneficial for eye health

Makes 5

Ingredients:
The flesh of 1 cooked sweet potato (approx 140g)
150g cooked quinoa
1 tbsp olive oil
1 tbsp tomato puree
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp chilli flakes
1/4 tsp ground turmeric
Sea salt and black pepper

Method:
1) Place the sweet potato in a mixing bowl and mash with a fork to break up.
2) Add the remaining ingredients, except the olive oil and mix to thoroughly combine.
3) Divide the mixture into 5 (or less if you'd prefer larger patties) and shape into patties.
4) Warm the olive oil in a frying pan over a medium high heat on the hob. Fry the patties for approximately 10 minutes, turning halfway through the cooking time, until crisp.

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

Quick Stir-fried Greens

Sometimes, you just need something in a hurry- whether it be a mid week meal or needing a quick side dish to add substance to a meal. Whilst I try to meal prep, there are times when I'm caught out but don't want to go down the pre-prepared store bought route, or sacrifice healthy choices. That's where stir fries come into their own and I love this dish either as a side, or added to some brown rice for a no-thinking-required dinner. It literally takes 5 minutes and tastes wonderfully fresh and green yet satisfying and is packed with nutritional benefits. I've based this dish on ingredients that I tend to have in the house (I usually keep pak choi in the fridge for the very reason that it allows me to whip up a quick stir fry, whilst sugar snap peas are usually a go-to with hummus when I'm craving a savoury snack) but feel free to swap for whatever greens you have.

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

Serves 1, or 2 as a side

Ingredients:
1 tsp toasted sesame oil
100g sugar snap peas
100g baby pak choi (approx 2)
2 tbsp cashews
1 clove garlic, crushed
1 tsp tamari
Pinch chilli flakes
Squeeze of lemon juice


Method:
1) Warm the sesame oil in a wok over a medium high heat on the hob.
2) Add the sugar snap peas, pak choi and cashew nuts and stir fry for a couple of minutes, before adding the remaining ingredients (except the lemon juice).
3) Stir fry for a couple of further minutes and then squeeze over the lemon juice, stir and serve immediately.

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

Griddled Nectarine and Sugar Snap Pea Salad with Hazelnuts

This recipe turns the expected on its head, swapping a fruit which you might expect to enjoy raw for a cooked version and a vegetable which you might usually cook for its raw form. I hope you'll be pleasantly surprised though. It's such a simple but fresh tasting, delicious salad- great on its own or as a side dish. Be sure to save the dressing recipe too- it's one that I come back to time and time again.

Three great health benefits: good source of fibre, promotes healthy skin, beneficial for bone health 

Serves 1, or 2 as a side salad

Ingredients: 
1 nectarine, cut in half & with the stone removed
1 handful baby leaf spinach
1 handful sugar snap peas
1 tbsp hazelnuts, roughly chopped or crushed 
Olive oil, for drizzling
1 tbsp extra virgin olive oil
1 tsp maple syrup
1 tsp Dijon mustard
1 tsp apple cider vinegar
Sea salt and black pepper, to taste

Method:
1) Warm a griddle pan over a medium high heat and drizzle the nectarine with a little olive oil. Place on the griddle pan and cook for a few minutes on each side, taking care not to move the fruit around too much (as this will prevent the griddle lines forming).
2) Meanwhile, make the dressing by whisking together the extra virgin olive oil, maple syrup, Dijon mustard and apple cider vinegar. Season to taste with the salt and pepper.
3) To serve, toss together the spinach leaves and sugar snap peas on a plate before topping with the hazelnuts and nectarines, & drizzling with the dressing. Enjoy immediately. 

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

Pineapple Coconut Smoothie (Banana Free)

Smoothie season is well & truly upon us (instantly jinxes the weather, cue rain for the rest of the summer!). Truth be told, I actually enjoy smoothies year round and vary the flavours depending on whether I want a grab & go breakfast, something to satisfy a mid-afternoon sweet craving or a pre/ post workout energy boost. This one really is summery though, thanks to the classic combination of pineapple and coconut which makes it both fresh and sweet tasting at the same time. You might recognise this as being pretty similar to my Pina Colada Smoothie, albeit with a twist to make it thicker, creamier and even more indulgent.

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

Makes 1 large smoothie

Ingredients:
1 & 1/2 cups (375ml) coconut milk
1 small avocado, roughly chopped (peeled & stone removed)
1/3 pineapple (approx 5 chunks), peeled & chopped
Handful spinach
Juice of 1/2 lime
Small (thumb sized) piece of ginger, peeled
1 tsp coconut oil

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

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

Salted Date Tahini Cookies

This recipe was created for one of my favourite eco boutiques, Plaisirs and I'm delighted to share it with you here today. These cookies are so good and I love how they combine sweet and savoury flavours for a grown-up, indulgent treat. It's the perfect excuse, if ever one was needed, to put on some luxurious loungewear, have a home pamper session and curl up with a good book & movie and munch on these.

Three great health benefits: energy boosting, beneficial for bone health, promotes healthy skin

Makes 8

Ingredients:
Generous 1/2 cup tahini
Generous 1/3 cup maple syrup
1/2 tsp vanilla extract
1/2 cup gluten free oats
1/2 cup ground almonds
3/4 tsp sea salt
1 medjool date, pitted and finely chopped

Method:
1) Preheat oven to 190 degrees C. Line a baking tray with baking paper or a silicone mat.
2) In a small saucepan over a medium heat on the hob, melt together the tahini, maple syrup and vanilla. Set aside.
3) In a mixing bowl, combine the oats, ground almonds and salt then add the medjool date.
4) Add the tahini mixture to the dry ingredients and stir to throughly combine, ensuring that the date is evenly distributed. The mixture will come together in a loose ball.
5) Divide the mixture into eight and roll into balls (each one will be approx the size of an energy ball). Place onto the prepared baking tray, allowing space between each ball, and flatten them with the palm of your hand so that the resemble cookies.
6) Bake for 10-12 minutes until golden. Remove from the oven and allow to cool completely (this will allow the cookies to firm up a little) before enjoying.

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

Overnight Berry Bircher

This is the perfect summer breakfast. It tastes wonderfully fresh and indulgent and is sufficiently satisfying to keep hunger at bay until lunchtime. Prepare in a jar if you want to be able to grab & go in the morning.

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

Serves 1

Ingredients:
75g gluten free oats
150ml almond milk (I always use unsweetened)
50g frozen mixed berries
2 tbsp coconut yoghurt
1 tsp maple syrup
Couple of strawberries, chopped

Method:
1) Mix together the oats, almond milk and frozen berries. Cover and refrigerate overnight.
2) In the morning, stir the mixture (you may wish to add a further splash of almond milk). Stir in the maple syrup and top with the coconut yoghurt and strawberries.

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

Chipotle Roasted Almonds

There almost wasn't a photo to accompany this recipe as I couldn't stop munching on these delicious almonds! Sticky, smokey and oh-so-addictive, these roasted nuts are packed full of flavour and are equally delicious enjoyed on their own as a snack, as they are chopped and added to salads as a crouton-alternative.

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

Makes 1 bowl

Ingredients:
3/4 cup almonds
1 & 1/2 tsp chipotle paste
1 & 1/2 tsp olive oil
1 & 1/2 tsp tamari
1 & 1/2 tsp molasses
1 & 1/2 tsp maple syrup
1/2 tsp sweet smoked paprika
Small pinch cayenne pepper

Method:
1) Preheat the oven to 180 degrees C. Line a baking tray or roasting tin with baking paper.
2) Mix all of the ingredients together and place in a single layer on the prepared tray.
3) Bake for 20 minutes, turning halfway through the cooking time. Allow to cool before enjoying.

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

Chia and Hemp Seed Pudding

I recently invested in a fairly big bag (I say fairly, as I don't tend to buy huge packets of seeds as they can go rancid if not used quickly) of hemp seeds so prepare to see a few recipes featuring these small but mighty granules! They're packed full of goodness and I really like the flavour too. The obvious first choice seemed to be, inevitably, pairing them with another super-seed in this twist on chia pudding.

Three great health benefits: good source of Omega 3 fatty acids, beneficial for digestive health, promotes healthy skin

Serves 1

Ingredients:
2 & 1/2 tbsp chia seeds
1 & 1/2 tbsp hemp seeds
250ml (1 cup) hemp milk
1/2 tsp vanilla extract
1 tbsp maple syrup
1 fig

Method:
1) In a jar or bowl, mix together the chia and hemp seeds along with the hemp milk and vanilla extract. Refrigerate for half an hour, or overnight, to allow the mixture to set.
2) When set, stir then top with the fig and drizzle with maple syrup.

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

Tropical Mango Smoothie (Banana Free)

I know it seems like a cliche to add greens to a smoothie but I really do feel the benefit when I do so. If you're yet to try adding greens and are worried that it might taste grassy or bitter, I urge you to give this smoothie a go. I promise that you can't taste the spinach in this sweet concoction but it will leave you feeling wonderful and glowing! Plus, nutritional powerhouse chia seeds promote satiety (feeling full) so it'll help keep hunger pangs at bay and furthermore, this is a good choice of smoothie for those who prefer a banana free option.

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

Serves 1

Ingredients:
1/2 mango
Handful spinach
Juice of 1/2 lime
250ml cashew milk
1 tsp chia seeds

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

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

Roasted Broccoli and Almond Salad

I'm obsessed with this salad at the moment and it's so good that even the usually cynical Mr Halo Eats has been enjoying it too. It's simple to make and has a lovely balance of flavours, with fresh greens, nutty almonds and a creamy citrus dressing.

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

Serves 2 as a main dish or 4 as a side

Ingredients:
1 head broccoli, chopped into florets (mine weighed 350g)
2 tbsp olive oil
75g almonds, roughly chopped
Juice and zest of 1 lemon
1 clove garlic, crushed
1 tbsp tahini
1 tbsp water
1 tsp maple syrup
3 handfuls rocket or mixed salad leaves
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees fan.
2) Place the broccoli florets into a roasting tin and drizzle with the olive oil. Season with salt and pepper.
3) Roast for 25-30 minutes (until the broccoli is crisp), adding the almonds to the roasting tin for the final 5 minutes. Remove from the oven and set aside to cool completely.
4) In the meantime, make the dressing by whisking together the tahini, lemon juice and zest, garlic, water and maple syrup.
5) To serve, place the roasted broccoli and almond mixture on top of the salad leaves and drizzle with the tahini dressing.

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

Spicy Lime and Cayenne Roasted Cashews

I don't drink beer but I imagine these roasted nuts would go perfectly with a cold one. They're spicy as well as tangy, thanks to the lime, lending a Mexican vibe. I love munching on these as a snack when I'm craving something savoury and I feel pretty virtuous when I choose them over other snack options, as cashews are packed full of goodness.

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

Makes 1 bowl

Ingredients:
150g cashew nuts
Juice of 1 lime
1 tsp coconut oil (liquid)
1/2 tsp cayenne pepper
Pinch sea salt

Method:
1) Preheat oven to 180 degrees C.
2) Place the cashew nuts in a roasting tin, in a single layer. Toss together with the lime juice, coconut oil, cayenne pepper and salt, ensuring all of the nuts are evenly coated.
3) Roast for 15 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool completely before serving.

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

Sundried Tomato Soda Bread

Since lockdown, my social media seems to have been half flooded with pictures of baking (hello banana bread), with the other half being posts from people asking where to find yeast, etc.. Soda bread offers a naturally yeast-free solution, cleverly working by acidic buttermilk activating baking powder so I thought I'd share my own version. My favourite way to serve this is toasted, with a drizzle of really good quality extra virgin olive oil or including a wedge with a bowl of steaming hot soup.

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

Makes 1 loaf

Ingredients:
320ml almond milk (I always use unsweetened)
2 tbsp lemon juice
450g buckwheat flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp dried oregano
1/2 tsp sea salt
25g coconut oil (solid)
75g sundried tomatoes (drained from oil), roughly chopped

Method:
1) Start by making "buttermilk". In a jug, combine the almond milk and lemon juice then set aside. The mixture should look curdled after approx. 10 minutes.
2) Preheat the oven to 180 degrees C. Line a baking tray with baking paper or a silicone mat. Dust with a little flour.
3) In a mixing bowl, combine the buckwheat flour, bicarbonate of soda, oregano and salt.
4) Rub the coconut oil into the dry mixture, using fingertips, so that the mixture resembles breadcrumbs.
5) Add the sundried tomatoes and stir.
6) Create a "well" in the centre of the mixture then pour in approx 3/4 of the buttermilk and stir to thoroughly combine. Add more buttermilk at this stage, if the mixture seems too dry.
7) Dust the work surface with flour then tip the dough mixture onto it. Briefly knead the dough (approx 20 seconds) then shape into a ball. Place onto the prepared baking tray. Dust the ball with a sprinkling of flour and cut a deep cross into the top of the dough ball.
8) Bake for 45 minutes, until it looks golden and the bottom sounds hollow when tapped.

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

Middle Eastern Inspired Cauliflower Salad

If I had to choose a favourite "world cuisine", I'd say Middle Eastern. I absolutely love the flavours and with few options available to me locally, it's always my restaurant "theme" of choice when I'm in London or elsewhere. This salad takes inspiration from the cuisine by incorporating sweet dates along with pistachios. I'm conscious that pistachios are a pricey ingredient but they really are worth including in this recipe. I'll create some more recipes featuring them too, as I hate using ingredients as a one-off in recipes- far better to have a selection to hand so you can get the most out of any produce you've purchased! I always prefer cauliflower salads served warm but of course, it's totally up to you if you prefer to make this in advance.

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

Serves 1, or 2 as a side salad
Ingredients:
1 small cauliflower, chopped into florets (mine weighed 220g)
1/4 tsp ras el hanout 
2 tsp olive oil
1 & 1/2 tbsp pistachios (shelled)
1 medjool date, finely chopped
Handful of spinach leaves
Juice of 1/2 lemon 
1 tsp apple cider vinegar
1/2 tsp maple syrup
Sea salt and black pepper, to taste

Method: 
1) Preheat the oven to 180 degrees C. 
2) Place the cauliflower in a roasting tin and toss together with the ras el hanout and olive oil, ensuring all of the florets are evenly coated. 
3) Roast the cauliflower for 20 minutes, adding the pistachios and roasting in the final 5 minutes. 
4) Meanwhile, prepare the dressing by whisking together the lemon juice, apple cider vinegar, maple syrup and salt & pepper. 
5) To serve, toss the roasted cauliflower and pistachios together with the date & spinach leaves and drizzle with the dressing. 

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

Mixed Berry and Hemp Seed Smoothie (Banana Free)

I always keep a pack of frozen mixed berries (sometimes called "summer fruits") in my freezer as they're an affordable way of buying fruit and I find it useful to have them on hand to satisfy sweet cravings, or make a speedy dessert or smoothie. They feature as the star ingredient in today's smoothie, which I wanted to share as the perfect post-HIIT workout smoothie as I know lots of people have been taking part in online classes recently. The berries are a rich source of antioxidants, perfect for fighting free radicals and inflammation (the negatives associated with HIIT) whilst the hemp seeds add a source of protein as well as being rich in magnesium, essential for muscle function. It doesn't hurt that it's wonderfully refreshing and feels like an indulgent treat after that intense class too!
Top tip: This is a banana free smoothie but to make it nut free, simply replace with an alternative milk such as hemp seed.

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

Serves 1

Ingredients: 

1 & 1/3 cup almond milk (I always use unsweetened)

1 cup frozen mixed berries

1 tbsp hemp seeds

1 tsp vanilla extract

1 tsp maple syrup (optional)

Method:

1) Place all of the ingredients in a blender and blend until smooth. 

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

Chai Smoothie

I love the flavour of chai- the blend of spices tastes exotic and I find there's something comforting about it. Halo Eats Chai Spiced Granola is a bestseller so it seems I'm not alone in my love of it!
Most commonly associated with warming lattes, today's recipe features chai in a refreshing smoothie instead. It's perfect for satisfying sweet cravings too.

Three great health benefits: energy boosting, helps regulate blood sugar levels, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 cup (250ml) almond milk (I always use unsweetened)
1/2 tsp maple syrup
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cardamom
Small pinch ground nutmeg
Small pinch ground cloves
Grind of black pepper

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

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

Simple Pickled Red Onion

This is a great little recipe to have in your repertoire. It's so easy to make but adds a sweet yet tangy flavour burst to buddha bowls and burgers, as well as being great to use as a sandwich filling, topping for avo toast or a simple relish to serve with curries.

Three great health benefits: boosts immunity, beneficial for digestive health, helps support the body's detoxification process 

Makes 1 jar
Keeps for approx 1 month refrigerated

Ingredients:
1 red onion, thinly sliced
3/4 cup apple cider vinegar
4 black peppercorns
1/2 tsp sea salt
1/2 tsp coconut sugar

Method:
1) Place the sliced red onion in a bowl and cover with boiling water. Set aside for 10 minutes and then drain.
2) Place the onion in a sterilised jar, along with the remaining ingredients, making sure that the onion is covered with liquid. Tightly cover with the lid and refrigerate overnight.

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

Oat, Coconut and Raisin Cookies

As much as I'd like to (I love food, after all), all of the batches of food I make can't be eaten just by myself! I tend to share a lot of my recipe testing efforts with friends and family, helping my waistline, hopefully treating their tastebuds and having the benefit of gaining valuable feedback as part of the testing process. In the example of today's recipe, I took a batch of cookies into the office where they went down a treat! Lots of my colleagues asked for the recipe and here it is!

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory

Makes 8

Ingredients:
100g gluten free oats
75g raisins
50g ground almonds
25g desiccated coconut
60ml coconut oil, melted
60ml maple syrup
1 tsp gluten free baking powder

Method:
1) Preheat oven to 160 degrees C. Line a baking tray with a silicone mat or baking paper.
2) Place all of the ingredients in a mixing bowl and stir together to thoroughly combine.
3) Divide the mixture into eight and roll each into a ball, then flatten to form a cookie shape. Place, with a little distance between each, on the prepared baking tray.
4) Bake for 15-20 minutes. Remove from the oven and allow to cool completely.

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

Creamy Cannellini Bean Dip

I always have tins of pulses and legumes in my store cupboard. They're ideal for adding to soups, salads and curries, as well as whizzing up to make my beloved dips. Chickpeas feature most frequently in my dips (hello hummus variations!) but today's recipe uses cannellini beans and it might just be the creamiest dip I've made yet! It has a lovely fresh flavour thanks to the lemons which means it pairs really well with crudités as well as adding to buddha bowls, but the smooth and creamy texture also means that it's incredible spread onto toast.
Top tip: I like to batch roast a few cloves of garlic at the weekend, to have on hand for recipes in the week ahead.

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

Makes 1 bowl

Ingredients:
1 x 400g cannellini beans, drained and rinsed
1 clove garlic, peeled and roasted for 10 minutes
3 tbsp extra virgin olive oil
1 tbsp tahini
Grated zest of 1 lemon
Juice of 1/2 lemon
Sea salt and black pepper

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

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

Creamy Hazelnut Porridge

Currently one of my favourite breakfasts, this warming, comforting bowl tastes so indulgent and is packed full of skin-loving goodness.

Three great health benefits: promotes healthy skin, beneficial for heart health, anti-inflammatory

Serves 1

Ingredients:
1/3 cup gluten free oats
1 cup hazelnut milk
7 hazelnuts, roughly crushed
1 & 1/2 tsp hazelnut butter
1 tsp maple syrup

Method:
1) To make the porridge, combine the oats and hazelnut milk in a small saucepan over a medium heat on the hob. Stir regularly, until the mixture has thickened and most of the liquid has been absorbed, approx 10 minutes.
2) Pour the porridge into a bowl and top with the hazelnut butter, crushed hazelnuts and drizzle with the maple syrup. Enjoy immediately.

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

Creamy Sundried Tomato Pasta

This may not be the most aesthetically pleasing dish but what it lacks in appearance, it more than makes up for in flavour. It's so delicious and satisfying, thanks to the comforting creamy sauce which has a savoury tang thanks to the addition of sundried tomatoes and a hint of balsamic. It's really quick and easy to make, so it's the ideal mid-week meal. What's more, it is made from ingredients which I tend to keep as store cupboard staples so I can always throw it together when I'm in a pinch.

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

Serves 1
Enjoy immediately

Ingredients:
125g gluten free pasta (I like brown rice pasta)
65g sundried tomatoes, drained of oil
40g cashews, soaked in a bowl of hot boiled water for 10 minutes then drained & rinsed
140ml almond milk (I always use unsweetened)
1 clove of garlic, roasted (this is how I roast garlic)
1/2 tsp balsamic vinegar
Sea salt and black pepper, to taste

Method:
1) Cook the pasta according to packet instructions. Drain the pasta, retaining a little of the cooking water (this will help to emulsify the sauce).
2) To make the sauce, place 3/4 of the sundried tomatoes, the softened cashews, almond milk, garlic, balsamic vinegar and salt & pepper into a blender and blend together until creamy.
3) Chop the remaining sundried tomatoes and stir into the sauce.
4) Stir the sauce into the pasta and the retained pasta water in a saucepan and enjoy immediately.

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

Warm Curried Cauliflower and Lentil Salad

I'm determined to prove that healthy eating needn't be boring- there's far more to it than a dull existence based on rabbit food. Hopefully if you're reading this website, you already agree with this sentiment but if you still need convincing, or know others that do, this warm salad might be the thing to prove the point. It's packed full of flavour and has a lovely balance of textures to keep things interesting, mouthful after mouthful. This may seem like a relatively long ingredients list but many of the items are, for me, storecupboard essentials. 

Three great health benefits: helps support the body's detoxification process, good source of fibre, anti-inflammatory 

Serves 2 as a main dish or 4 as a side

Ingredients:
1 cauliflower, chopped into florets (mine weighed 450g when prepared)
1 & 1/2 tbsp coconut oil (liquid)
1 & 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp hot chilli powder
1/4 tsp ground ginger
Sea salt and black pepper
1 x 400g tin lentils, drained and rinsed
Juice of 1 lemon
1 tbsp tahini
1 tbsp coconut yoghurt
1 tsp maple syrup
1 tsp water
50g raisins
25g toasted coconut flakes
3 handfuls mixed baby leaves

Method:
1) Preheat oven to 180 degrees C.
2) Mix the spices together in a small dish: coriander, cumin, turmeric, ginger and chilli powder.
3) Place the cauliflower in a roasting tin along with the coconut oil. Season with salt and pepper and toss with the spice mixture, ensuring all of the florets are evenly coated.
4) Roast for 35- 40 minutes, turning halfway through the cooking time. In the final 5 minutes, add the lentils.
5) While the cauliflower and lentils are roasting, make the dressing. Whisk together the lemon juice, tahini, coconut yoghurt, maple syrup and water, until smooth. Set aside.
6) Remove the cauliflower and lentils from the oven and toss together with the raisins and coconut.
7) Place the baby leaves onto a serving plate and top with the cauliflower mixture. Immediately before serving, drizzle with the dressing.

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

Cannellini Bean and Kale Soup

This comforting soup is the perfect winter warmer, combining the smooth, savoury flavour of creamy cannellini beans with the freshness of in-season kale.

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

Serves 3-4

Ingredients:
2 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, crushed
1 carrot, grated
2 x 400g tins cannellini beans, drained & rinsed
1/4 tsp dried chilli flakes
1 litre vegetable stock
Sea salt and black pepper
2-3 handfuls kale


Method:
1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and reduce the temperature to medium-low. Lightly fry for approximately 10 minutes, to thoroughly soften.
2) Add the garlic and carrot and lightly fry for a few minutes, stirring regularly and making sure that the garlic doesn't burn.
3) Add the cannellini beans, chilli flakes and vegetable stock. Season with salt & pepper. Simmer for 20 minutes.
4) Remove 3 ladles of soup to a bowl and set aside. Place the remainder of the soup in a blender and blend until smooth.
5) Return the blended soup and set aside (unblended) soup to the saucepan and add the kale. Reheat to serve.


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

Sweet Tahini Porridge

This may not immediately sound like an obvious combination but trust me, once you try it, you won't look back. This is such a lovely way to enjoy porridge and always leaves me thinking, "yes, Goldilocks definitely had the right idea when it came to breakfast". This is a sweet, creamy and indulgent way to enjoy your morning oats- perfect for those days when you want something warming, like a hug in a bowl!
Top tip: Replace the almond milk with a suitable alternative to make this nut free

Three great health benefits: beneficial for bone health, promotes healthy skin, energy boosting

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup almond milk
2 tsp maple syrup
1 & 1/2 tsp tahini
Sesame seeds, to sprinkle

Method:
1) Combine the oats and almond milk in a small saucepan over a medium heat on the hob. Stir regularly, until the mixture starts to thicken.
2) Stir in the tahini and 1 & 1/2 tsp of the maple syrup, and continue to stir over the heat until throughly combined. You may wish to add a further splash of almond milk.
3) Once most of the liquid has been absorbed and the consistency of the porridge is to your liking, pour into a bowl and drizzle with the remaining maple syrup and a sprinkle of sesame seeds.

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