Baked Porridge

I woke up craving something new and really delicious this morning - I didn't even know that was possible! I have seen a lot of baked porridge recipes but have never tried any as I always think why wait half an hour for porridge when you can have it in 5 minutes?! Well this morning I answered my own question...

This porridge is just so wonderfully warming yet still light enough to enjoy on a summer morning. The sultanas are so wonderfully sweet and chewy and the banana caramelises to give a sweetness to your bowl. I topped mine with half-thawed frozen blueberries and fresh strawberries for added summery goodness!

Ingredients (serves 2-3)

1/2 tbsp nutmeg
1 tbsp ground cinnamon
1 banana (I used frozen but you can use fresh - the browner the better)
1 handful of sultanas
1 tbsp of ground flax
10 tbsps of oats
Almond milk (around 500ml)

Toppings
Frozen blueberries
Strawberries
Honey or maple syrup
Coconut yoghurt
Apple compote

First of all, set your oven to 180°c.

If you are using frozen blueberries, take them out of the freezer and leave to one side to thaw while you make the porridge. This should mean they are partially thawed by the time the rest is ready!

Place your oats, cinnamon, nutmeg and ground flax in a bowl and stir until the oats are evenly coated. Cut the banana into small pieces and mix these and the sultanas into the bowl.

Pour the mixture into a baking dish and add the milk. There should be a nice layer of milk on top of the oaty blend. If it all absorbs very quickly while cooking, you can always add a little more.

Place the dish in the oven to bake for about 20 minutes or until brown on top, adding more milk if needed.

Serve with your choice of toppings and enjoy!

Sweet Potato and Black Bean Fritter Cakes

I had some mashed sweet potato left over in my fridge from dinner last night so I thought I should find a good way to use it! The result was this recipe and these fritter cakes are the perfect accompaniment to any summer salad or served with courgette noodles for a light but filling meal!

Ingredients (makes 4)
1 sweet potato
1 tin of black beans
1 tbsp of tomato puree
1 tsp of cinnamon
1 tsp of turmeric
1 tsp of ginger
1 tsp of oregano

Firstly, you need to prepare the sweet potato. Peel the potatoes and cut into small chunks. Steam until soft then set aside to cool.
Once the potatoes have cooled, place them in a food processor with the beans and tomato puree and mix until a smooth mixture forms.
Add in the rest of the ingredients and season as necessary.
Using kitchen towel, evenly spread a couple of drops of olive oil to lightly coat a frying pan and warm on a low heat. It is important to keep the temperature down to avoid burning the outsides!
Spoon the mixture into the frying pan, lightly pressing down to make circular fritters.
Once they start to brown on one side, flip them over and allow to brown on the other side.
Serve warm or cold!

Creamy Avocado Protein Smoothie

This smoothie is amazing post-workout. It is so incredibly creamy and packed with good fats, protein and carbohydrates to help you to stabilise your blood sugar and support the repair of your muscles! We tend to be so scared of fats and carbs but they really are essential and if you are getting the right types they can actually help with fat loss when combined with exercise and a healthy lifestyle.

To make this extra refreshing, cut the banana into small chunks and put in the freezer for at least 4 hours first. I tend to do this on a regular basis, buying bananas, letting them brown slightly so they are nice and spotty (this makes them easier to digest) then cutting them up and keeping in the freezer so I have them at hand for smoothies, ice creams or delicious bite-sized snacks!

I like to make this fresh when I get in from the gym but if you are on the go it can be made in advance. Just make sure you give it a good shake before drinking and try to keep it cool for the best taste.

Ingredients

1 avocado
1/2 banana
2 tbsp of nut butter (I use almond butter)
1 tbsp of maca powder
200ml of almond milk
20g of protein powder (hemp is my favourite)

Optional: Add some oats for added energy or to change this into an amazing breakfast smoothie! Or throw in a date or two if you fancy something sweeter.

Blend until smooth and creamy. 

Pineapple and Banana Smoothie

This smoothie is so refreshing and this smoothie is best enjoyed in the summer sunshine! The pineapple adds a delicious sweetness, while the frozen banana keeps it nice and creamy! I always keep a supply of frozen banana in the fridge as it is the perfect thing to snack on or add to smoothies. Wait until the bananas begin to brown before chopping them up into 1/2 inch or so chunks and popping in the freezer.

Ingredients (Serves 2)

2 bananas (frozen in advance)
1/2 of a pineapple
500 ml of almond milk (add more or less to suit preferred consistency)

Whizz these all up, stopping the blender and moving the banana to the bottom when necessary. Once everything has blended into a deliciously creamy smoothie, top with chia seeds, desiccated coconut and fresh berries for an extra summery feeling!

Quinoa Bean Bowl

This is a really simple recipe - perfect for lunch or dinner! This dish is packed with protein from the beans, peas and quinoa and can be eaten hot or cold! The sauce can be made separately and served with a jacket sweet potato to make a comforting meal or kept in the fridge and served with salad for a warm weather alternative!

Ingredients (serves 2-3)

4 large handfuls of frozen peas
1/2 courgette
1 red onion
1 can of tomatoes
1/2 tin of kidney beans
1/2 tin of cannelloni beans
1/2 tin of sweetcorn
2 tsp of cinnamon
1 tsp of ginger paprika
2 tsp of dried mixed herbs (I used rosemary, thyme and basil)

100g of quinoa

Cook the quinoa according to instructions. While that is cooking, finely chop the onion and courgettes and place in a frying pan on a low heat with a few drops of olive oil. Once these start to soften, put the tomato into a saucepan with the cinnamon, herbs and ginger.

When the tomato begins to bubble, add the rest of the ingredients, including the onion and courgette from the pan. Allow the ingredients to heat through (especially the peas). Season with salt and pepper to taste.

Drain the quinoa and mix it into the sauce before serving.