31. Hearty Lentil Soup

🍁🍂 The final day of Blogtober is here! I have really enjoyed coming up with these recipes and being disciplined enough to get them ready each day. Today’s meal is great for lunch or dinner and will fill you full of goodness whilst keeping you warm from Autumn through to winter.

What you will need (serves 2):
– 2 medium potatoes chopped
– 2 carrots sliced
– a handful of shredded kale
– 2 diced tomatoes
– 1 tin of green lentils in water
– 1/2 cube veggie stock
– 1 tsp garlic powder
– 1.5 tsp smoked paprika
– 1 tsp Cajun spice
– 2 tbsp nutritional yeast
– salt and pepper to taste

Step 1
Add all of the veggies to a pan in some shallow water on a medium heat along with the spices. Leave to simmer for 5 minutes.

Step 2
Pour in 750ml water and add the veggie stock. Season with salt and pepper. Leave for 15 minutes with the lid on.

Step 3
Add the nutritional yeast and the green lentils. Let this cook for 2-3 minutes then season to taste.

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this bowl of deliciousness is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes.
Potatoes are awesome. They contain lots of vitamin b6 which is great for athletic performance, helps with brain cell and nervous system activity and is actually good for cardiovascular protection.
Green lentils are a great source of plant protein and iron. They are full of dietary fibre and B vitamins. Whoop!

Happy creating!

Rewired 💕🌿

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30. Chocolate Orange Cupcakes

 

🍁🍂 Day 30 is here with a special treat for you all and you will NOT believe they are vegan! My husband thought I had bought a cake mix and asked me if I used eggs or butter – pfft as if?! I am so excited to announce my vegan baking success and share it with you. These only take 30 minutes to prepare and bake and taste the bomb 💣

What you will need:
– 100g self raising flour
– 100g light brown sugar
– 2 tbsp cocoa powder
– 3 tbsp melted coconut oil
– 130ml water
– 1 tsp orange extract
– Orange icing (you can make it or buy ready made if you don’t have time)
– candied orange to decorate

Preheat your oven to 180c fan/200c convection oven

Step 1
Sift all of the dry ingredients into a bowl. Melt the coconut oil and add The wet stuff to the dry ingredients. Fold together with a wooden spoon or in a mixer.

Step 2
Spoon your mixture into cupcake cases and bake in the oven for 20 minutes. Allow the cakes to cool for 10 minutes before decorating.

Step 4
Roll out the icing and cut into circles before placing them on top of the cupcakes. Add some candied orange and they are ready 🍊

Nutritional Spotlight-
I can’t say that these are the healthiest foods you will ever eat, but what I can say is this; it’s far healthier to eat a cake with ingredients like coconut oil (seriously healthy) and cocoa powder than with butter or eggs. Chances are, you’re not going to clog your arteries quite so quickly with these cupcakes and you can relax knowing that you won’t be consuming any funky hormones/antibiotics/infections from animal products *ends rant here*

Happy creating!

Rewired 💕🌿

29. Comforting Cooked Breakfast

🍁🍂 Weekend breakfasts are really good when they’re greasy and cooked. Blogtober day 29 has an oil-free alternative that won’t feel like your missing out and will still give you that hangover cure feeling.

What you will need:
– 2 hash browns yes they are vegan, just check the packet to make sure
– 1 large tomato
– 1 handful of mushrooms
– 1/2 tin of bakes beans
– 1/2 tsp smoked paprika or cayenne pepper optional

Directions:
Pop the hash browns, sliced mushrooms and halved tomato on a baking tray with parchment paper. Season with salt and pepper. Leave in the oven for 20 minutes at 200c fan/220c convection oven.

Heat up your beans on the hob for 3-4 minutes. Add some spice if you wish (I think it tastes extra good with it).

Serve up and possible garnish with basil, it looks pretty and actually tastes awesome in this breakfast.

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this plate is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes.
Beans are amazing. Everyone should incorporate more of these into their weekly diet. Cannelini beans help with collagen production, vision and nervous system function and are also great for appetite regulation.
Mushrooms are known to help with metabolism and energy usage.

Happy creating!

Rewired 💕🌿

28. Polenta Served With Italian Herb & Wine Infused Veggies

🍁🍂 Another day, another post for Blogtober. Today I have a really simple dinner idea which looks sophisticated but really only takes 10-15 minutes to make. It’s great for date night or an evening with your bff and is especially tasty with a nice glass of wine 🍷

What you will need (serves 2):
– 1/2 red onion
– 2 handfuls of button mushrooms
– 1 courgette
– 4 large tomatoes
– 1 handful of green beans
– 1 handful of olives (black or green)
– 1 tbsp Italian herbs
– 1 tsp garlic powder
– 50ml red or white wine
– salt and pepper to taste
– 1tbsp olive oil
– 300g ready made polenta
– a sprinkling of nutritional yeast (optional)
– fresh basil to garnish
– balsamic glaze

Step 1
Chop all of the vegetables and add to a pan with the wine, garlic and Italian herbs. Let this cook down for 10-15 minutes on a low to medium heat and season to taste.

Step 2
Slice the polenta to 1cm thickness and add to a pan with the olive oil on a medium heat. Fry for a couple of minutes on each side, sprinkle a little nutritional yeast over the top if you wish.

Step 3
Plate up, garnish with basil and drizzle balsamic glaze over to serve. Bellissimo 👌🏻

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this plate is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes.
Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.
Olive oil is rich in monounsaturated fats – don’t be scared of the word fat because this is a good type of fat. It helps to prevent disease including diabetes and cancer and metabolic syndrome. Be careful when frying food with it – always use a low to medium heat to prevent carcinogens from raising their ugly heads.

Happy creating!

Rewired 💕🌿

27. Frozen Cherry and Almond Cupcakes

🍁🍂 Day 27 and we are so close to the weekend I can almost smell it! When I have some extra time I like to experiment in the kitchen (shocker) and this is what I came up with last time. These pretty little things are the perfect balance of naughty and nice as the ingredients are healthy but they taste delicious 😇

What you will need (makes 6):
For the base
– 1/2 cup of peanut butter
– 1 1/4 cup of oats
– 4 tbsp melted coconut oil
– 1/4 cup maple syrup
– 1 tsp almond oil
For the topping
– 1 cup of pitted dark cherries (you can buy these frozen to save the pennies)
– 1 cup coconut milk
– 1 tbsp maple syrup
– 1 tbsp sifted icing sugar

Step 1
Mix all of the ingredients for the base together in a bowl. Add spoonfuls of the mixture to a cupcake baking tray (trying not to get carried away ‘taste testing’ the mixture). Pat the bases down into the holes until they are smooth.

Step 2
Use a blender or a food mixer to combine the topping ingredients together. Pour the smooth liquid over the bases.

Step 3
Place your tray into the freezer for at least 3 hours to set. Use a knife to poke the puds out when they have been out of the freezer for about 10 minutes to soften a little.

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these minis are pretty healthy.
* Rewired isn’t going to count the calories in them for you as there are not enough to be worried about.
* The ingredients in these raw cakes have many health benefits and I will list just a few:
Peanut butter is a wonderful way to introduce good fats and proteins into your diet. You will be helping your heart, your body’s iron absorption, cell development and boosting your metabolism.
Coconut Milk is a great vegan alternative to dairy, rich in fibre and B vitamins.
Maple syrup is my favourite sweetener and it is unrefined and natural so far better for you than sugar or ‘stevia.’ It’s great for skin and digestive function and you maybe surprised to find that it is actually relatively high in calcium – amazing!

Happy creating!

Rewired 💕🌿

26. Spicy Roasted Chickpeas

🍁🍂 Blogtober day 26 brings you an unexpectedly scrumptious snack. Salty and spicy and super crunchy, these little gems are still healthier than a packet of crisps or roasted peanuts. I’m never looking back 😎

What you will need:
– 1 tin of chickpeas in water
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– salt and pepper to season

Preheat your oven to 200c fan/220c convection oven

Step 1
Drain the chickpeas and pat dry with kitchen roll. When they are completely dry, add them to a bowl with the rest of the ingredients and stir well with your hands or a wooden spoon.

Step 2
Pour the contents of the bowl onto a baking tray lined with parchment paper. Roast for 35-40 minutes until chickpeas are hard all the way through (taste a couple to be sure).

These are great to serve over a few drinks with friends or you could take some in your lunch box (I wouldn’t recommend eating these at your desk though as then crunch is audible!) 🙉

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these nibbles are healthy ones.
* Rewired isn’t going to count the calories in this snack for you as there are not enough to be worried about.
* The ingredients in this recipe have many health benefits and I will list just a few:
Chickpeas are fantastic for iron metabolism and red blood cell production. They also help with heart, muscle and immune function.
Cayenne pepper is thermogenic. It is a natural painkiller and reduces inflammation. It is also a blood glucose stabiliser.
Garlic is well known for it’s health benefits. It protects against cancer by blocking the conversion of nitrates and nitrites into cancer as well as inhibiting the action of aflatoxins (the substance found in peanuts which cause cancer). It can lower cholesterol and also prevents blood clots – a safer way than taking an Aspirin a day.

Happy creating!

Rewired 💕🌿

25. Pho

🍁🍂 Blogtober day 25 brings you a warming, aromatic Vietnamese-style bowl of goodness. It’s not the traditional pho but it’s my take on this delicious meal. It’s really easy to make and I swear it’s the ‘chicken soup’ of the vegetarian/vegan world as it makes you feel so good afterwards 😊

What you will need (serves 2):
– a handful of mushrooms sliced
– 1 carrot peeled and chopped
– broccolini (or any other green, kale is nice in this too)
– 1 handful of baby corn optional
– 2 spring onions sliced
– 1 chilli pepper sliced
– 1-2 tsp sesame oil
– 2 tbsp soy sauce
– 1/2 cube veggie stock
– 1tsp ginger
– 1/2 tsp cinnamon optional
– black pepper to season
– 1 lime or 1/2 lemon
– rice noodles
– coriander to garnish

Step 1
Add the veggies (apart from the chilli and spring onions) to a pan on a medium heat and add the sesame oil. Add the spices and stir for a few minutes until the mushrooms are soft.

Step 2
Boil 750ml water and crumble in the veggie stock to make a broth. Pour this into the pan of veggies, squeeze in the juice of you lime/lemon and add the chilli. Season with black pepper. Leave this to simmer with the lid on for about 10 minutes.

Step 3
Add the rice noodles and spring onions. These only take a couple of minutes to cook through. Transfer to bowls and serve with lots of fresh coriander – delicious! 😍

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that pho is a healthy!
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this noodle soup have many health benefits and I will list just a few:
Carrots are a source of beta-carotene which is excellent for your heart and your eyes (it is sometimes used to treat age related macular degeneration).
Broccolini is one of the most wonderful vegetables around. If you want protein, calcium, zinc, iron, omega 3 fats, magnesium, potassium, vitamins A,B,C,E and K amongst many other nutrients, broccoli is your best bet.
Lime/lemon juice adds so much flavour to this meal and also helps to keep you in top shape. It’s great for skin, hair and nails as well as digestive, respiratory and ophthalmic health.

Happy creating!

Rewired 💕🌿

24. Apple & Blackberry Crumble

🍁🍂 Happy Monday lovely people. It’s day 24 and this is the cosiest desert ever. There’s something so nostalgic about fruit crumble and it always brings a smile to my face. Going vegan, rest assured that you won’t miss out as this tastes exactly the same as regular crumble 😎

What you will need (serves 2):
For the crumble
– 150g plain flour
– 90g light brown sugar
– 90g vegan butter/margarine (I used coconut spread)
– 50g oats (optional)
– 1 tsp nutmeg
For the filling
– 3 apples peeled and cored
– 100g blackberries
– 1tbsp maple syrup
– 1 tsp cinnamon
– 1/2 tsp ground ginger
– 50ml water

Preheat your oven to 180c fan/200c convection oven

Step 1
Add the filling ingredients to a pan on a low to medium heat for 10 minutes with the lid off. Leave to cool as you make the topping.

Step 2
Put all of the crumble ingredients into a bowl and mix them together with your hands until it becomes crumbly in texture.

Step 3
Put your stewed fruit into a dessert dish (or distribute into separate ramekins for individual puddings). Crumble to topping over the fruit and bake in the oven for 20-25 minutes until the top is golden brown.

Your house will smell amazing and your tummy will be very happy indeed 😊

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this dessert is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this crumble have many health benefits and I will list just a few:
Cinnamon. What can I say? It’s one of those things that makes food taste like a treat and looks after you without you even realising it. It is a powerful antioxidant and anti inflammatory, great for protection against disease as well as painful conditions such as arthritis. It also has beneficial effect on neurodegenerative diseases like Parkinson’s and Alzheimer’s by protecting neurons and normalising neurotransmitter levels.
Apples are also quite impressive when it comes to the prevention and the fight against disease. Reducing the risk of cardiovascular disease, diabetes and cancer with their antioxidants and flavonoids, apples are always a good idea.
Blackberries are detoxifiers. They help to balance electrolytes and encourage iron absorption.

Happy creating!

Rewired 💕🌿

23. Potato Wedges & Creamy Paprika Dipping Sauce

🍁🍂 Blogtober day 23. Sometimes you just want something easy to make and tasty to eat. These tatties are great as a main meal or share between 2 as a snack. The sauce is optional but I love it. You don’t need mushrooms, I just can’t bare mono meals – I like a bit of variety!

What you will need:
For the wedges
– 1 large potato
– 1 large sweet potato
– salt to season
For the sauce
– 1 tsp miso paste
– 2 tsp soy sauce
– 3 tbsp nutritional yeast
– 100ml rice milk
– 1 tsp garlic powder
– 1 tsp smoked paprika
– black pepper to taste
– mushrooms optional

Step 1
Chop the potatoes into thick wedges and boil for 8-10 minutes. Pop them under the grill at 200c for another 15 minutes, Season with salt and turn them over half way too cook evenly. No oil necessary 👍🏻

Step 2
When you are waiting for your potatoes, make your sauce. Pop all of your ingredients into a pan on a medium heat and let it simmer down until you get a creamy consistency. Season with pepper.

Easy peasy and really filling 😊

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this plate is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
Nutritional yeast is a godsend for vegans. It contains vitamin B12 which is vital as you can’t get it anywhere else other than meat or through shots at the doctors. It is antibacterial, antiviral and also boosts your immune system.
Miso is a paste made of soy beans, sea salt and koji. This mixture is left to ferment for either a few months up to a few years. It is a source of protein and is also a probiotic, helping to restore your digestive health and eliminate toxins from the body.
Potatoes are awesome. They contain lots of vitamin b6 which is great for athletic performance, helps with brain cell and nervous system activity and is actually good for cardiovascular protection.

Happy creating!

Rewired 💕🌿

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