Just Another Vegan Soup!

Tasty? YAAAS, healthy? YAAAS and 100% vegan? YAAAS. This recipe is really is really low calorie and packed with goodness but it's important to understand that a healthy diet is about balance and although this soup is approx 207 calories per serving you need to ensure you are having a substantial amount of protein and carbs for your body to burn off through out the day - so if you are having soup for lunch or dinner ensure you are consuming the correct macronutrients for your body.

Anyway... enough lecturing from me and onto the tasty stuff. Roasting veggies brings out alllll the flavours and this soup gatttt spice hunny.

Ingredients: (serves 2)

1 x butternut squash

1 x yellow pepper

4 x chillies (mixed)

6 x cloves garlic

400ml veg stock

100ml coconut milk

Handful of pine nuts

Cracked pepper

Olive oil

1. Cut the butternut squash into small cubes and remove the skin. Chop the chillies (save a slice or two for garnish). Chop up the yellow pepper and peel the garlic cloves.

2. Place all of the veggies on a grease proof paper lined tray. Season with salt and pepper and a drizzle of olive oil and roast at 200 degrees for 25 minutes.

3. Now all the veggies are soft and super fragrant... chuck it all in the blender with the veg stock and blitz until smooth.

4. Add the coconut milk to make that soup creammmmy.

5. Top with pine nuts, sliced chillies and pepper.

6. Vegan, tasty, healthy.

Keeping you hungry,

Hannah x

Eggsellent Fun

It's the post you've all been waiting for... how to make them scrummy personalised cheesecake stuffed Easter eggs! I know you're all waiting for a genius recipe, but I promise you that you will be shocked on how simple it really is...

For each egg you will need:

1/2 hollow chocolate Easter egg (average UK size)

300g cream cheese

175g chosen chocolate 

Decorative chocolate of choice

Originally I had planned to make 4 cheesecake stuffed eggs but unfortunately as these things happen one of my egg halves cracked... typical! Therefore I would highly recommend sticking your eggs in the fridge before filling.

For my cheesecake filled eggs I chose; white chocolate cheesecake with creme egg filling, kinder chocolate cheesecake with a happy hippo topping and lastly, Nutella cheesecake with a Forrerro Rocher centre...

1. Melt your chosen chocolate.

2. Mix the melted chocolate with the cream cheese.

3. Fill the hollow, chocolate Easter egg halve.

4. Top or fill with decorative chocolate.

5. Thanks me later huns...

Keeping you hungry,

Hannah x

Creamy Vegan Risotto

I know that a couple of you have asked me to do more vegan recipes and I think it’s really important to make sure I appeal to all of my followers and make sure I give a wide variety of recipes for you!

I absolutely love a mushroom risotto and it was pretty easy to turn my go with the flow risotto into a vegan recipe with a couple of adjustments! This is a really yummy recipe everyone can enjoy...

Ingredients: (to serve 2)

150g risotto rice

200ml coconut milk

600ml vegetable stock (made with two veggie stock cubes)

300g mushroom (mixed button and chestnut mushrooms)

187ml vegan white wine 

1 x diced white onion 

3 x crushed garlic cloves

2 x tbsp balsamic vinegar 

Salt and pepper to taste

Handful of parsley

Olive oil 

1. Fry off one of the cloves of garlic with the onion and a dash of olive oil. Cook for a couple of minutes then add the rice along with the wine.
2. Once the rice has absorbed all the wine gradually add the stock allowing the rice to absorb before adding the next lot.
3. Meanwhile fry the mushrooms with remaining garlic and another dash of olive oil.
4. Once the mushrooms have cooked, add the balsamic and coconut milk and bring to the boil.
5. Add the creamy mushroom mixture to the rice and stir in allll that creamyness...
6. Add salt and pepper to taste and the parsley.
7. Serve and enjoy...

Keeping you hungry,

Hannah x

Fakeaway!

Been to the Chinese? No hunny b that all me! Fake your way to the perfect takeaway. Making your favourite take away dishes is really fun and allows you adjust the ingredients to suit your diet. 

Sweet N Sour chicken is my fella's favourite dish and he asked if I could make it just like from the take away - challenge accepted! It's unbelievably easy to replicate but you absolutely need enough time to prep. Prepping is the key to making this dish run smoothly.

What is the secret to the sauce I hear you ask? Well read on to find out just how easy it really is...

Ingredients: (serves 2)

3 x crushed garlic cloves

2 x chicken breasts

2 x peppers (one green & one red)

2 x sliced jalapeños

1 x spring onion

300g egg noodles

100g pineapple

Oil

For the batter...

2 x tbsp flour

2 x tbsp cornstarch

1 x tbsp baking powder

1 x cup of water

For the sauce...

2 x tbsp ketchup

2 x tbsp sweet chilli

2 x tbsp pineapple juice

2 x tbsp brown sugar

1 x tbsp plum sauce

1 x tbsp soy sauce

1 x tsp oyster sauce

1 x tsp white wine vinegar

1. Mix all the batter ingredients together in a large bowl.

2. Slice the chicken into small chunks and drop them into the batter.

3. Mix all the ingredients for the sauce into a jug or small bowl.

4. Slice the peppers, jalapeño and spring onion and set aside.

5. Heat up a inch deep amount of oil in a wok.

6. Once the oil is hot, one by one remove the chunks of chicken covered in batter from the bowl and drop into the wok. The oil will cook the batter leaving little chicken nugs! Set the nugs aside.

7. Remove the majority of the oil from the wok and leave just enough to cook all the veggies and garlic. Sauté the veggies until soft.

7. Add the sauce and the chicken back into the wok with the veg and stir through until all the ingredients are saucy and caramelised. 

8. Add your pineapple chunks and cook until soft.

9. For ease... nuke your noodles in the microwave for a few minutes to heat.

10. Thank me later huns...

Keeping you hungry,

Hannah x

Mama Mia

OH MAMA MIA we do love an Italian dish. But this dish comes with a first date warning... do not serve if you plan to pull because garlicyy is an understatement but boyyyyy it was delish.

I found this recipe on Cafe Delight's blog and was dying to give it a go but like all bloggers I couldn't help but tweak a little! This was a crowd pleasing dish with a thumbs up from me. Cook if for your pals and even your little Italian grandmama would be proud.

Ingredients: (serves 4)

500g king prawns

280g jar of sun-dried tomatoes

200ml milk

Large handful of spinach

6 x cloves of garlic

2 x tbsp butter

2 x cups of parmasan

2 x tsp of mixed herbs

2 x tbsp cornstarch  

1 x diced onion

1. Melt the butter and add the garlic - it's a nose tingler I tell you!

2. Add the shrimp (make sure they cook until pink) and add the sun dried toms minus the oil in the jar.

3. Add the onion and two tsp of the sun dried tom oil to help the cooking process and release the flavours.

3. Add the milk and bring to the boil. Add the spinach and simmer on a low heat.

4. Shake in  all the lovely cheesy goodness - the parmesan. Add the cornstarch to thicken the sauce and season with salt and pepper and mixed herbs if you have any stashed away!

5. Serve with crusty bread or pasta for a mouth watering meal...

Keeping you hungry,

Hannah x

You Little Tart

Having just celebrated International Women's day I think it was hella good timing to bow down to all ma queens, male and female and celebrate with this little pink tart. I have had this vision in pink on my brain for over a week and couldn't wait to execute it. Today was the day I made my pink pie dreams come true... thank u, next.

I love to cook but I'm no Mary Berry (all hail Mazza the queen) and I also love to cut corners and share those tips with you. This pink tart was made with a little pinch of innovation and a big dose cheating...

Ingredients:

300g mascarpone cheese

125g raspberries 

1 x egg

1 x tbsp sugar

1 x ready made pasty crust (ASDA)

2 x strawberries

Handful of blueberries

Vanilla extract

White choc stars

1. Put on some Ari and Rhi Rhi and get that YAAS queen feel.

2. Blend majority of the raspberries in the blender but keep some aside for decoration. Blitz until smooth and set aside for later.

3. Separate the egg yolk from the egg white. Mix the egg yolk with the sugar and add to the mascarpone cheese in a mixing bowl.

4. Mix the egg yolk with the mascarpone until smooth. Whisk the egg whites until fluffy then gently fold into the creamy mixture.

5. Add two drops of vanilla extract to the mixture and continue to fold.

6. Slowly add the blended raspberries to the mixture - you don't necessarily need all of it and could use some for decoration. The idea is to give the mixture a fruity flavouring and pink colouring. 

7. Pour the mixture in a ready made pastry case. I picked up this one from ASDA for a pound! Freeze the tart for at least an hour before decorating.

8. Once decorated pop back in the fridge until ready to serve.

Stay sassy,

Hannah x

Warm me up Buttercup!

I made it so far through the winter but my immune system has been defeated by the common cold. Ergh, don't you just hate it? Nose like a tap, puffy face and sinuses on fire. I want romantic comedies and lots of chocolate, all tucked up in bed. But, sadly I'm up waiting for the gas man so I might as well do my self a favour and prep for the day.

As I write this I am sat in a hoodie, fighting back the sniffles sipping on my miso veggie soup. Miso poorly, miso cold, miso hungry...

This soup is 100% full of goodness to help repair my my bod and is 100% vegan so that everyone can enjoy!

Ingredients:

(serves 1)

400ml vegetable broth

2 x tsp miso paste

2 x tsp soy sauce

2 x spring onions

2 x pinches of lazy ginger

1 x tsp sweet chilli sauce

1 x giant cous cous & quinoa salad bag (ASDA)

1 x carrots and peas veg bag (ASDA)

Sesame seeds and chilli powder to serve

1. Pour 400ml of veggie broth into a saucepan and bring to the boil.

2.  Add the miso paste, soy sauce, sweet chilli and ginger. 

3. Meanwhile, chuck the cous cous & quinoa steam bag into the microwave and cook for 2 mins.

4. Add the cous cous bag into the soup and chuck the veggie bag into the microwave for 2 mins.

5. Meanwhile, chop up the spring onions and put half of them in the sauce pan and save the other half for garnish.

6. Add the contents of veggie bag to the saucepan and cook until all the ingredients are soft.

7. Pour into the bowl and dress with the remaining spring onions, chilli powder & sesame seeds.

8. Enjoy whilst watching Bridget Jone's Diaries and fighting that cold like a boss.

Keeping you hungry,

Hannah x

Fiesta Bowl

Get your sombreros ready for a partayyy in your mouth! Can you make fajitas?... then you can make fajita bowls.

Ingredients:

2 x peppers

2 x red onions

3 x deli wraps 

3 x chicken breasts

2 x avocados

Salsa 

Sour cream 

Baby toms 

Lettuce 

Black beans 

1. Slice the peppers and onion and fry with a third of the fajita seasoning. Meanwhile dice the chicken into small chunks.

2. Once the veg is soft, set to one side. Season the chicken with the remaining seasoning and fry until golden and white in the centre. Once cooked throw the veg back in and add the black beans.

3. Place the deli wraps in small bowls to form a mould for the taco bowls. Place in the oven and cook at 150 degrees for around ten minutes until crisp.

4. Mash up a couple avocados, slice a few baby toms and lettuce and nuke some uncle Ben’s Mexican rice in the microwave.

5. Serve all the ingredients in the taco bowls with salsa and sour cream to finish. Fiesta baby.

Keeping you hungry,

Hannah x

No bake Oreo Cheesecake

Cheesecake is my fave desert. Victoria sponge? No thanks hun - I have a bday cheesecake every year.  I enjoy making cheesecake as much as I do eating it, especially when there’s no baking involved! 

This is one for the whole squad to get involved, it’s fun to make and it’s even better to eat! I’m going to be a little controversial here and tell you I didn’t actually use Oreos and that everything I used was own brand at Asda but the end result tasted just as good for the fraction of the price #fakeituntilyoumakeit

You will need:

A lightly greased cake tin

3 x packets of Oreos 

3 x tubs of cream cheese

3 x large bars of white chocolate

100g melted butter 

1. Separate all the Oreos from their cream in the middle. 

2. Crush all of the biscuit and mix the majority with melted butter (set some aside for decoration) Form the biscuit as the base in the tin and pop in the freezer.

3. Meanwhile, melt the cream filling for 30 secs in the microwave. Melt all the chocolate and mix together with the Oreo cream and soft cheese.

4. Pour the mixture onto the base and freeze for half hour.

5. Decorate with the left over biscuit and any chocolate. 

6. Refrigerate for at least 3 hours before serving! 

Keeping you hungry,

Hannah x

Go with the flow Risotto...

This is my go with flow Risotto... aptly named as you can absolutely chop and change the ingredients to suit you and because, well... the vino was aflowinn. 

I love a good prawn and asparagus risotto so it was only fair they were the stars of the show here. You can use any left over white wine - not that anyone has left over wine, I mean, I certainly don’t - or those little bottles of wine you get people you don’t really know for gifts... you know the ones?

 I chose to serve my risotto alongside a grilled chicken breast for an extra protein fix! Portion control is really important in a carb dense meal and little goes a long way to filling ya belly - I’ve ticked off my carb fix, protein, veggies and omega 3 with this yummy dish so I feel super satisfied this eve... or just a little tipsy? Who knows, but it was hella good. 

Ingredients:

200g cooked prawns

125g asparagus tips

2 x chicken breasts

100ml white wine 

700ml vegetable stock

1 x red onion

3 x cloves of garlic

30g butter 

150g easy cook long grain rice 

Parmasan 

Salt and pepper

Olive Oil

1. Dice the red onion and cook on high with the butter and 2x tbsp of olive oil until the onion is cooked and soft.

2. Crush the garlic and add the saucepan along with the rice and 100ml white wine.

3. Drink the rest of the wine. Never waste wine.

4. Cook until the wine has evaporated then gradually add the vegetable stock. Let it evaporate before adding the next pour. 

5. Meanwhile season two chicken breast with a drizzle of olive oil and salt & pepper and put under the grill cooking each side for 12-15 minutes on 200g.

6. Once the sauce is thick and the rice is cooked (takes about 20 mins) add the prawns and asparagus and cook until the veg is softened slightly.

7. Serve alongside your grilled chicken with a sprinkle of parmasan cheese!

Keeping you hungry,

Hannah x

Ps. Please drink responsibly 

Smoked Salmon Rolls

I love it when someone sends me a picture they want me to re-create. My sister text me with a picture she had found on Pinterest of a smoked salmon, sushi style role. It's no secret that I love making sushi, so jumped at the chance when she told me she was thinking about making it for her work lunches and wanted me to test it first - I mean I certainly can't afford smoked salmon on the daily but clearly I'm in the wrong job...

These were super fun to make but quite pricey in terms of how much you get in return. 

For one roll you will need:

1. 120g smoked salmon

2. Handful of cucumber and red onion diced realllly small

3. Soy sauce

4. Mayonnaise 

4. Rice Vinegar

5. Soft cheese

6. Cling film

1. Lay out cling film on a flat hard surface start layering the smoked salmon so it looks like one sheet with no gaps. 

2. Add a thick horizontal line of cream cheese at the bottom of your smoked salmon sheet leaving about a half inch at the the bottom. 

3. Mix mayo, soy and rice vinegar in a bowl to create Japanese style mayo and set aside.

4. Add the diced cucumber and onion on top of the cream cheese, followed by the mayo.

5. Use the cling film to help roll the salmon and filling into a sushi roll.

6. Twist the ends to secure and refrigerate for at least half an hour to set.

7. Use a really sharp knife to slice and hey hey sushi away...

Keeping you hungry,

Hannah x

AvoEgg Bowls

This one is for all my veggie pals... and of course anyone else that is partial to an avocado. Thinking of new ways to freshen up your lunch can be a real chore but my little avocado loving ass is on hand to keep you content! Whilst it may be raining outside, in my head it's spring time and we're ready for egg mayo with a twist. This recipe can absolutely be adapted for sandwiches or toast but for the purpose of this post we're making cute bread bowls.

These bread bowls may look cute but they come with a full belly warning and one is plenty filling at around 700 calories per bread bowl (makes a really good pre workout snack). 

Ingredients (serves 2):

4 x medium eggs

1x avocado

Cress

Low fat mayo

Salt & pepper

1. Boil 4 eggs for 10 minutes until they are hard boiled.

2. Peal the eggs and mash with an avocado and low fat mayo.

3. Season with salt and pepper and add cress.

4. Slice the tops off of two bread rolls and push in the excess bread.

5. Serve mixture into bread bowls and enjoy!

Keeping you hungry,

Hannah x

She got it from her Mama!

I was a really fussy teenager and my poor mum had a right time of it trying to dish up food I would eat. But one thing that always went down very well was the “burger wrap” I think she originally got the idea from a meal she’d seen at KFC if I’m totally honest but it goes down a treat in my house every time! Now I’m not going to sit here and tell you that it’s s healthy meal... yes a wrap does have less carbs than a burger bun but it is full of cheese, sauce and chicken - hella tasty sh*t. 

The less culinary inclined of you will be excited to find out that this doesn’t really involve a lot of cooking but is a definite crowd pleaser!

You will need (serves 2):

8 x chicken burgers

4 x white deli wraps

8 x cheese squares

Lettuce

Baby toms 

Burger sauce 

Oil 

1. Cook the chicken burgers (as packaging suggests) usually around 20 mins.

2. Meanwhile slice and dice the baby toms and lettuce and then mix with as much burger sauce as you like.

3. Once the chicken burgers are cooked. Heat a splash of oil in the pan and set to a high heat. Tip: put the extractor fan on high as it can get a little smokey!

4. Layer up in the middle of a deli wrap. Burger. Cheese. Burger. Cheese. Relish.

5. This is the only slightly tricky bit... fold up the wrap and place face down in the pan.

6. Cook for around a minute then flip and cook the other side. Repeat to all four wraps.

7. Try not to lick your fingers with these homemade super tatsy KFC style wraps!

Keeping you hungry,

Hannah x

Guilt Free Katsu Curry

Summer may feel forever away but for a lot of us it’s time to start shredding our winter cuddle bods for leaner bikini bods!

If you’ve read any of my previous blog posts you’ll know that I am definitely partial to Asian cuisine and have been dying to try my own Katsu curry… because who doesn’t love a Wagamamas? Just because you want to eat healthier doesn’t mean you need to completely cut out your favourite foods and over the next few coming months I will sharing my healthy versions of all my faves.

You might be thinking, what are the benefits of cooking the same meals but from home? Well would you believe me if I told you that a Katsu Curry at Wagamamas is 1160 calories per serving whilst you can cook your own version from home for just under 600 calories.

It’s my aim to help show you that cooking doesn’t have to be difficult or a long process and can be healthy and rewarding instead. I get a real kick out of posting the pictures of my healthy meals and you guys asking me for advice – you know what? It also helps me stay on track too!

It’s ok to be naughty from time to time and treat yourself – we are all human but getting closer to the summer months it’s good to have a plan on what you can eat without it being boring.

Ingredients (serves 2)

1 x packet of microwave wild rice

2 x chicken breasts

3 x garlic cloves

1 x diced onion

2 x carrots

2 x chillies (one green & one red)

3 x spring onions

3 x tsp curry powder

1 x tsp turmeric

4 x tbsp of rapeseed oil

50g flaked almonds

400ml chicken stock

Pinch of ginger from “Very lazy chopped ginger”

1.       Blitz the 50g of flaked almonds in a blender until the consistency of breadcrumbs.

2.       Mix the blended almonds with 2 x tbsp’s of rapeseed oil, salt and pepper on a plate before coating each chicken breast with the mixture.

3.       Place the chicken breasts on a foil lined tray and bake at 200 degrees for 20 minutes.

4.       Meanwhile heat the remaining rapeseed oil in a sauce pan and add the diced onion, ginger and garlic. Bring to the boil, cover and cook until soft.

5.       Once soft, add the curry powder, turmeric and the chicken stock gradually. Bring to the boil, cover and cook for about 8 minutes.

6.       Blitz the all the ingredients in the sauce pan until a smooth curry mixture.

7.       By now your chicken should be just about ready! Stick your rice in the microwave for 2 mins. And create your salad by shaving the carrots with a peeler and dicing the chillies and spring onion – remove the seeds for the chillies if you don’t like it too spicy!

8.       Serve the chicken, salad and rice onto each plate and cover in your low calorie, all natural sauce.

9.       Enjoy guilt free!

Keeping you hungry,

Hannah x

Unicorn Bites!

Doesn't the world just go crazy over anything unicorn related? I know I do. I wanted to create something sooo cute and colourful that I kind of didn't want to eat them and ohhhhh damnnnn, I did just that. THEY'RE SO CUTE I WANT TO DIE. 

These come with a slight magical warning - do not give to children before bedtime. They are hella full of sugar as they are pure chocolate. 

Although I have decorated my chocolate bites unicorn style, you could absolute change these to fit any theme and colour. Maybe pirates with blue shades for a birthday party? Or decorate with flowers for a baby shower? Either way you've got yourself a winner.

Ingredients:

4 x large bars of white chocolate

3 x different food colourings

Decorations

Cup cake cases

Coconut Oil

1. Break up all of the chocolate and separate into 4 bowls.

2. Melt each bowl of chocolate with 2 x tsp of coconut oil to make it really runny.

3. Gradually add the food colouring to each bowl (slowly so the chocolate doesn't go fluffy).

4. Pour your first colour into the cup cake cases - just a small layer and freeze for 20 minutes.

5. Repeat with all colours.

6. Freeze for 45 mins once all layers are complete before decorating.

7. Go crazy and creative with your decorating!

Sparkle and enjoy.

Hannah x

Spice up ya life!

You don’t need to be rocking a Union Jack dress or ginger locks to spice up ya life with the recipe. This recipe is inspired by a recipe that I found on one of my fave blogs; Kitchen Sanctuary. As their recipe is for 8 people... don’t know about you but I’ve never cooked for 8 people in my life, so I had to make some adjustments for just two of us.

It’s so easy to get into a habit of cooking the same food on repeat but this grub is dead tasty and sure to spice up a miserable British eve.

White chili is something I have wanted to try for soo long and I’m glad I finally did because it was delish.

You will need:

2 minced garlic cloves

2 diced onions 

1/2 a lemon

2 diced chicken breasts 

1 diced yellow pepper

1 & 1/2 tbsp of cumin 

1/2 a handful of coriander 

Salt & pepper 

500ml chicken stock

75ml milk 

600g of white beans (I used cannellini beans)

3 jalapeños 

Rice and sour cream to serve 

1. Fry off the onions until soft and golden before adding the yellow pepper, garlic, cumin and coriander. Fry all together until soft and fragrant.

2. Chuck in your diced chicken and fry until the meat is cooked the whole way through.

3. Dice up two of the jalapeños and add to the pan for 3 minutes before adding the chicken stock and milk.

4. Bring to the boil and add the cannellini beans and squeeze in the lemon. Cook for about 10 minutes until the mixture has thickened.

5. Serve with rice, sour cream and the remaining jalapeño!

6. Get your baby spice on and spice up ya life!