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.

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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.

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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.


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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