Friday, 29 May 2015

Peach Pot Breakfast


Now that it's slightly more Summery, I've started to buy fruits such as peaches as they are just so beautifully sweet and juicy at this time of the year. I really like this recipe and as always it's so easy to make and will keep you full until lunch time.

SHARE:

Pasta & Greens


Sometimes all I fancy for lunch is a big bowl of pasta and what better way to enjoy it than with some fresh tasty greens. This is so quick and easy to make as well, what more could you possibly want?

SHARE:

Thursday, 28 May 2015

Cookie Dough Bites


Cookie dough always reminds me of when I was little; it was always a miracle if any cookies were actually ever made. I would just usually eat the cookie dough as it was before even putting them in the oven. These tasty little cookie dough bites are my healthy / healthier take on something I used to love as a kid. Hope you like them!

What you'll need:

-100g Ground almonds
-50g 85% dark chocolate
-50g medjool dates
-20g Dairy free butter

How to make:

Place the dark chocolate into a food processor or chop up finely using a really sharp knife, then whizz the dates up, add in the ground almonds and butter. Make sure it has all mixed together nicely, then simply spoon out bite-sized pieces and roll into balls. Perfect for a sweet pick me up and also great with a hot cuppa or coffee.

Enjoy!

L
x
x
SHARE:

Saturday, 16 May 2015

Macaroni with Salmon, Peas & Spinach


Summer lunching! Here's a tasty and light pasta dish to share with friends whilst enjoying the summer sunshine.

What you'll need:

-Gluten free macaroni (or any pasta you like)
-Pink Salmon; you can either use tinned salmon or freshly poached/baked salmon fillet.
-Frozen peas
-Spinach
-Lemon
-1Tbsp dairy free butter or olive oil
-Salt & Pepper for seasoning

How to make:

Boil the pasta until soft and at the same time boil the peas for a few minutes. Once both are cooked, drain the water and put both back into one of the saucepans just used. Over a really low heat; add in the spinach (allowing it to wilt), add in the butter or olive oil, add in the salmon, slice a wedge of lemon and squeeze in the juice (make sure no pips fall in) and finally season with salt & pepper. Give it all a good stir, then place into a big bowl with a slice of lemon.

L
x
x
SHARE:

Fruit & Nut Chocolate Shards


I love a chocolate bar and one of my favourite chocolate bars used to be good old Cadburys Fruit & Nut. So, here is my take on it - hope you like it!

What you'll need:

-100g 90% Dark chocolate
-Pistachio nuts
-A big handful of cranberries
-1/2 cup of puffed rice (gluten free)

All measurements are fairly rough for this recipe as you can make it to suit your preferences. Add more of anything if you like!

Quite simply melt the chocolate over a ban-marie, mix in some chopped up pistachio's and cranberries along with the puffed rice and pour the mixture onto a lined baking tray. I set aside some pistachio's and cranberries to sprinkle on top but that is only really for presentation. Place the tray into the fridge for about 15-20 minutes or until it has completely set.

Once it has completely set, break up into shard like pieces and enjoy! I suggest create small shards, these will satisfy a chocolate craving and also because they are very rich so you will only want a small amount.

As always, enjoy!!

L
x
x


SHARE:

Sunday, 10 May 2015

Prosciutto Salad


Simple and easy lunch dish that is light, filling and full of flavours and textures.

What you'll need:

-Salad leaves (I included spinach and rocket)
-1/2 ripe avocado
-Prosciutto slices - remove any fat on edges
-1 desert spoon of hummus
-Sunflower seeds
-Pumpkin seeds
-Vinaigrette dressing (Olive oil, balsamic, honey, mustard)

Chuck it all together in a bowl and enjoy! I will be uploading some more simple and easy dishes like this for lunch and dinner inspirations.
L
x
x
SHARE:

Apple, Blueberry & Raspberry Breakfast Stew


I sometimes struggle with what to have for breakfasts every morning as I like to have something quite filling and usually fairly sweet too. This fruity breakfast 'stew' is so yummy and takes minutes to make and could even be made in advance and heated up again or eaten cold.

What you'll need:

-1 red apple
-a handful of fresh blueberries
-Fresh raspberries
-A splash of water
-A squeeze of agave nectar/maple syrup/honey (Whichever you prefer)
-Gluten free oats

How to make:
Pre-heat your oven to 190 fan

Chop the apple up into small chunks, removing the core and remove the skin if you prefer but I kept it on for extra texture. Place in a non-stick saucepan along with the blueberries, agave nectar/syrup and water. Allow to simmer for about 6 minutes or until the fruit has softened. Whilst the fruit simmers, place a small baking tray of oats mixed with a little honey into the oven for a couple of minutes.

Once everything has cooked and is ready, place the fruit into a bowl, topped with some raspberries and the cooked oats. Optional - add a dollop of soya yoghurt or coconut yoghurt.
Have a nice day!

L
x
x

SHARE:

Saturday, 9 May 2015

Fruity Florentines



Florentines are one of my Mum's favourite sweet treats; so I made her some as a thank you for always looking after me when I'm not feeling my best. I absolutely love florentines too and they are surprisingly easy to make.

What you'll need: (Makes 8 small florentines)

-200g flaked almonds (1 bag's worth)
-4 tbsp agave nectar or honey
-1 handful of cranberries
-3 soft dried apricots
-100g 90% dark chocolate (for dairy free)

How to make:
Pre-heat your oven to 190 fan

Mix together in a bowl the almonds and agave nectar. Chop up the dried fruit into small chunks and place them into the bowl with the almonds and mix well. Place the mixture onto a baking parchment paper lined tray but try not to spread the mixture out too thinly. Keep an eye on the mixture as it cooks, give it a few shakes if some areas are cooking quicker than others. It should take around 10 minutes for it to get all crispy and sticky. Once it is golden brown, remove from the oven and allow to cool for a few minutes but not too long otherwise the mixture will be impossible to work with. Using a small pastry cutter to help create the circular shape, spoon the mixture into the cutter and press down to stick it all together, then lift the cutter (carefully) and repeat with the rest of the mixture. Once you have used all the mixture to create the circular shaped florentines, place them into the fridge for a few minutes so they are strong enough to be picked up and dunked into the melted chocolate.

Next, you will need to melt the dark chocolate - break up the chocolate into small pieces and place in a ban marie to melt or a use a microwave. Dunk the flat side into the chocolate then place the plain side face-down on a plate/tray. Pop them into the fridge again for a few minutes until all the chocolate has hardened. Enjoy with a nice hot cuppa tea or coffee - I hope you like these as much as I do.

L
x
x
SHARE:

Vanilla Chia Pudding


This is such a simple thing to make and involves very little in terms of ingredients and time. It reminds me of vanilla ice cream or rice pudding, 2 things I absolutely love - Hope you like it!

What you'll need: (Serves 1)

-2tbsp chia seeds
-2/3 cup of almond milk
-1/2 tsp vanilla essence or flavouring
-1tbsp agave nectar/honey

How to make:

Place all the ingredients into a bowl or jar, give it a stir and pop it into the fridge for a few hours or overnight - this will allow the seeds to absorb all the liquid and sweetness. Simply serve with some fresh fruit for breakfasts or puddings.

L
x
x
SHARE:

Friday, 1 May 2015

Green Pesto Zoodles


I'm a huge fan of zoodles or courgetti spaghetti (whichever you prefer to call them), they are the perfect healthy alternative to spaghetti and are great if you fancy something light but wont leave you feeling hungry about an hour later.
Here is a really simple recipe that tastes delicious and requires very little in terms of time and ingredients. So here is my green pesto zoodle recipe with roasted vine cherry tomatoes:

What you'll need:

-1 Courgette
-1 Handful of pine nuts
-2 Handfuls of fresh basil
-1Tbsp olive oil (add more if required)
-Cherry tomatoes on the vine
-Salt & Pepper for seasoning

How to make:

Start by pre-heating your oven to 180 fan so you can roast the tomatoes. Drizzle a little olive oil over the tomatoes and pop them in the oven - they should take around 10-15 minutes to soften.

For the zoodles you will need a spiralizer to create the noodle like effect, however if you do not have one you can create 'ribbons' of courgette using a peeler.
For the pesto, place the pine nuts, basil, olive oil and salt & pepper into a blender and blitz up the ingredients until it has all been finely chopped and mixed.

You can eat the zoodles raw but I personally like to give them a few minutes over the heat to soften them up. Place the zoodles and the pesto into a non-stick saucepan/frying pan and heat for around 5-6 minutes (don't let them fry so keep stirring them). Finish the dish off with the sweet roasted cherry tomatoes and a sprinkle of pine nuts.

Keep an eye out for more zoodle recipes still to come. Enjoy!

L
x
x


SHARE:
© Little Luxury Foods. All rights reserved.
Blogger Templates by pipdig