Berry Porridge (GF, DF, Vegan option)

This is a really simple breakfast that will really set your body and mind up for a wonderful day! I always try to make sure I have some protein at breakfast to balance my blood sugar levels and fill me up for longer without making enormous quantities! This porridge is full of plant protein and fibre rich foods which makes a perfect start to the day. For an added protein boost you could add two egg whites  (non-vegan option) or some hemp protein powder (vegan option).

Ingredients
3 tbsp of oats (I use gluten free)
1 tbsp of ground almonds
1 heaped tbsp of ground flax seeds
1 tbsp of chia seeds
2 tbsp of shelled hemp seeds
1 large handful of frozen berries
About 1 cup of almond milk

Optional
2 egg whites

Toppings
Pumpkin seeds
Honey

Place all the dry ingredients except for the berries in a saucepan on a medium heat. Pour in the almond milk until the other ingredients are covered. Stir continuously for 2 minutes. Add the berries and mix in to the mixture. If you are adding egg whites mix these in now and continue to stir until the egg whites are cooked (around 3-5 minutes depending on the heat). If the porridge becomes stodgy, add a little more almond milk to get the desired texture. My favourite toppings are pumpkin seeds and a little honey on this but feel free to experiment!

Beetroot Hummus

So making hummus is a relatively new thing for me but I am a little bit (or maybe a lot) obsessed. Especially with this one - firstly, its pink which is usually an automatic win in my eyes. But, most importantly, beetroot humous is packed with goodness and makes the perfect dip or side.

Beetroot has powerful antioxidant properties which help to protect against health problems like heart disease and stroke. As well as being packed with nutrients, it is high fibre, low calorie, almost fat free and is converted by your body to sugar very slowly which is great for stabilising blood sugar and so important for your energy levels. Chickpeas are a great source of protein and fibre. They are also really great for regulating energy and heart health!

And even better, this recipe is so simple to make - all you have to do is throw all the ingredients in a food processor!

Ingredients

200g beetroot
200g chickpeas
2 tbsp of tahini
1/2 lemon (squeezed)
2 cloves of garlic (crushed or chopped)
3 tbsp olive oil
black pepper

Steam the whole beetroot (with skins on) for about an hour. Once these are nice and soft, leave them to cool and peel off the skin.

Then just put all of the ingredients into a food processor and watch it turn into a beautiful pink hummus! Grind some black pepper in as it mixes and add water or a little extra oil until it is the desired consistency. It's that simple!

Pancake Day (GF, DF, Vegan Option)

Pancake day. The ultimate day for the dieters crime of 'using up all the bad stuff now so we can't eat it tomorrow'. Obviously not the original guiding principle behind Shrove Tuesday but essentially how it has evolved for many.

But pancake day doesn't have to be that naughty and if you are dairy/gluten free doesn't mean you have to miss out either. Whether its breakfast, lunch or dinner, these pancakes will definitely get you your batter fix without the guilty label (topping dependent of course).

Ingredients (makes around 10)

1 cup of oats (GF or regular)
3/4 cup of ground flax
2 eggs (for a vegan alternative, use egg substitute or 2 bananas)
1 cup unsweetened almond milk
1 tbsp cinnamon
A pinch of salt
2 tablespoons of maple syrup
150g blueberries (optional - or you could replace with strawberries, banana, nuts etc.)
Coconut oil for cooking

• Beat the eggs (or mash the bananas) and put in a mixing bowl with the oats, ground flax and almond milk.
• Add the cinnamon, salt and maple syrup.
• If using blueberries, use the end of a rolling pin to slightly squash them slightly before adding to the mixture. The mixture should be quite thick so add more oats and flax if it is too runny
• Place a spoonful of coconut oil in a frying pan over a low heat.
• Spoon the mixture into the pan and allow to heat through. Once the pancake lifts from the pan, flip it over and cook the other side.
• Place in a warm oven (turned off) to keep warm while you cook the rest.
• Drizzle with maple syrup, yogurt, fruit or whatever other topping you like!