Cinnamon Spiced Coconut Porridge

This is a quick healthy recipe for a yummy breakfast that will keep you going all morning until lunch! Oats are a slow releasing carbohydrate, meaning they are rich in fiber which allows slower distribution of carbohydrates into your blood stream. This makes you feel fuller longer, and keeps you energised longer until your next mealtime. Oats are also a really inexpensive ingredient, and really quick to make into a nourishing bowl of oatmeal. 

Cinnamon Spiced Coconut Porridge (vg) (gf)

Makes 1 bowl

You will need:

50g/½ cup of rolled oats (use gluten free oats if making if gf)

200ml coconut milk 

100ml water

good sprinkling of cinnamon

good sprinkling of ginger

pinch of salt

Top with:

Banana, blueberries, hemp seeds, nut butter, or any other fruit and toppings you desire. 

First warm the coconut milk with the spices to help infuse them. If you have a cinnamon stick add this to the saucepan (I didn't so just added a good sprinkle of cinnamon powder). If you don't have coconut milk you can easily make it if you have coconut cream on hand. Add 50g of coconut cream to a bowl and pour over 200ml of boiling water, stir until combined. 

Once you've warmed the coconut milk and let it infuse for a few minutes (if you don't have time to infuse it, don't worry), remove the cinnamon stick if using, and add the oats and water to the pan. Bring to a simmer and cook until you get the desired consistency you want. I like my porridge with most of the liquid absorbed, but not dry. 

Pour into a bowl and top with some chopped banana, blueberries, hemp seeds and a good dollop of cashew butter. Alternatively top with whatever fruit and toppings you have on hand, it will be delicious either way. 

I don't like my porridge very sweet, and find the toppings enough to satisfy my sweet cravings, but if you have a sweet tooth, add some honey or maple syrup to the mix while cooking the oats. Taste and adjust the sweetness to your liking. 

April Harvest--Wild Garlic Pesto

This post is all about my latest harvest, wild garlic! Wild garlic, also known as ramsons or buckrams, is in season from early March to the end of May. It grows abundantly where I live, and so it was only natural for me to forage some while I was out on my walk. It has these beautiful little white flowers when they have bloomed, and so if you look out for those and the strong smell of garlic you might find some in your woods.

It's such a lovely ingredient to cook with as it works well in many different things. It has a subtle taste of garlic and is not too overwhelming. It definitely doesn't leave you with a garlic taste in your mouth all day...

It is lovely in an omelette, as a soup, a pesto, or even using the leaves as salad leaves. The first thing I made with it was some pesto, which keeps extremely well in the fridge for about a week. It also freezes very well. It's a great way to use up the wild garlic and then toss the pesto on some pasta, courgetti, or even as a side dish tossed over some warmed butter beans. I also used the wild garlic in some quinoa, cauliflower patties which was delicious for dinner (recipe to follow next...)















Below is my recipe for the pesto. If you leave out the parmesan it becomes vegan, and tastes incredible just like that, but for those that love the taste of parmesan simply add that in when you're making it.

Wild Garlic Pesto (v)(gf)
You will need:
100g pine nuts
100g wild garlic (large bunch)
4-5 tbsp olive oil
juice of 2 lemons
Salt and Pepper to taste
40g parmesan (optional)

Simply add all ingredients to a food processor and pulse until it all comes together. Taste and adjust the seasoning. If the consistency is too thick, add some water or a little more lemon juice. This is a very simple recipe, and should be used as a guide. Not all lemons are the same size or give the same amount of juice and some wild garlic will be more pungent than others, so taste and adjust to your liking!

Pour into a bowl or some jars and keep in the fridge for about a week. Alternatively you can freeze it in a little pot and defrost when you want to use it. This recipe makes about two little jars full.

Frozen Bananas coated in Coconut Almond Butter and Granola

This recipe is a wonderful way to use up bananas if you feel you have too many. I would advise making these when the bananas are still a bit hard, as they are easier to roll if they aren't so soft.. Not only are they really simple to make, but they are a healthy treat to take with you on the go, or to have when you are craving something sweet. They are gluten free and vegan friendly which is an added bonus!

This recipe makes 6-8 small bites. You can cut the bananas to whatever size you would like, but I wanted something I could eat in a few bites. I also used coconut almond butter as I found a brand I really like (Pip&Nut), but you could use whatever flavoured nut butter you like!

You will need:
2 bananas
2-3 tbsp of coconut almond butter
A drizzle of maple syrup/honey/agave, or whatever you have to hand to add a bit of sweetness.
A handful of your favourite granola (gluten free friendly for those who are making it GF)
Some lollipop sticks (I didn't have any so I used toothpicks.. not very sturdy but they did the trick)

As you can see there are not many ingredients, so it really is very simple! Mix your nut butter in a bowl with a drizzle of your preferred sweetener, I used some agave syrup. Next place your granola into a flat dish, or plate, easy to roll the bananas around in.

Cut up your bananas to your desired eating size, place a lollipop stick or toothpick into the banana and then use a knife to spread the nut butter evenly over the bananas so they are coated. Next roll them in the granola, place on a plate spaced out and leave them in the freezer for about 2 hours until they are frozen. Once they are frozen you can place them all in a ziploc bag and leave in the freezer until you are ready to grab one to eat. Really easy to do, and in no time you have a healthy on the go snack or dessert!

Almond, Cashew and Chia Energy Bites

I decided to come up with a recipe for a healthy energy bite size snack that I could take with me on the go. It's perfect after I come back from the gym, or even when I'm out cooking all day. It keeps my energy levels up and I love knowing that they are so good for you. They are also ridiculously delicious! I added maca powder because it is known for keeping your energy levels up, and I wanted to make that my focus. Maca is also great for your skin as well as balancing your mood, so in general it is a great supplement to your diet.

These bites are also packed full of ingredients that provide slow releasing energy, so it keeps you full while also energised. The nice thing about this recipe is that the dates provide most of the sweetness, with the coconut blossom nectar adding a little more. If you don't have this ingredient you could use agave or maple syrup. I also used raw cacao powder in this recipe, as it has no added sugar or milk to it, but you can use regular cocoa powder if that's all you have. Just be aware of the added sugar some brands contain. So not only is this recipe gluten free but it is also vegan!

This recipe makes about 24 balls

You will need:
100g almonds
100g cashews
300g medjool dates, pitted
4 tbsp dessicated, unsweetened coconut
2 tbsp chia seeds
1 tbsp flax seeds
1 tbsp maca powder
3 tbsp raw cacao powder
2 tbsp coconut blossom nectar (or agave or maple syrup will do just fine)
2 tbsp coconut oil



In a food processor, blitz the almonds and cashews for about 30 seconds until they are nicely crushed. Next add the dates and whiz for another 30 seconds. Then add all remaining ingredients followed by a good glug of water (about 50ml) and blend again until everything has mixed together and it has become nice and sticky.


With damp hands roll the mix into balls and place on a tray to be put in the freezer. Place in the freezer for about 1 hour to set (or leave to set in the fridge for about 5 hours), then store in an airtight container in the fridge. They keep really well and for a quite awhile, so it's great to make a large batch so you have these bites readily available.