Vegetarian Whole Foods Made Simple
This lemon pistachio granola is bright, summery, and packed with zingy citrus flavour! Friends, before we get to this bright, summery lemon pistachio granola, may I tell you about my weekend?! So, since James was about 5 months old, I made the decision to stay …
This creamy, dreamy Strawberry Frozen Greek Yogurt makes for a healthier, refreshing treat! Strawberry season is in full swing in Texas, so when The Greek Gods® asked me to come up with a couple of recipes using their yogurt, my mind immediately went to Strawberry Frozen …
This whole wheat Lemon Ginger Cake is just bursting with zingy citrus and warm gingery flavour.
This weekend I will be celebrating Mothers Day. As a mother to a British-American child, I feel I am allowed to double dip with this Holiday. So Kirk, if you’re reading this, I would like breakfast in bed in May too please…!
Enough about me though, lets talk about MY MUM. She runs Marathons and is currently training for her first ultra. She’s a nurse. Like me, she likes her tea black. Unlike me she despises chocolate. One of her favourite foods, is cake, and one of her favourite flavour combinations is lemon and ginger. Thus- today I present Lemon Ginger Cake, for my Mum.
This cake is made with whole wheat flour, unrefined sugars, yoghurt and olive oil. It’s a treat, but a slightly healthier one. It’s sticky and beautifully moist, keeps well for days, and is just bursting with zingy citrus and warm gingery flavour. Truly, its a winner.
Enjoy, Mum! Happy Mother’s Day!
Adapted from my Lemon Cake with Earl Grey Glaze
These vegan Coconut Cashew Granola Bars are sweet, satisfying, and wholesome! I was watching a clip of my favourite lady Nigella making Granola Bars the other day, and she described medjool dates as “the most delicious edible glue”. Isn’t that perfect? She’s right (obviously…!), medjool dates …
These simple almond hearts are gluten-free, refined sugar free, and vegan! Plus they only require 4 ingredients, one bowl, and about 10 minutes to make! This was not supposed to be a post about cookies. For months I had a glorious Valentines breakfast bun recipe …
These orange cranberry drizzle muffins make for the perfect, cosy breakfast on Christmas morning.
We often spend so much time planning and perfecting our Christmas lunch menu, that Christmas breakfast can be a bit of an afterthought. But it shouldn’t be, right? We want to start the day off with a big festive bang! It doesn’t have to be complicated, but something warm and delicious to nibble on while you open gifts can make Christmas morning all the more special. These easy whole wheat Orange Cranberry Drizzle Muffins are just the ticket. Packed with the festive flavours of citrus and spice, and adorned with pretty dried cranberries, these come together very quickly and can be enjoyed by the whole family directly from the oven. Yum!
Happy Holidays friends!! I hope you all have a wonderful time with your loved ones this Christmas.
Enjoy!
Adapted from 100 Days of Real Food’s Whole Wheat Lemon Raspberry Muffins.
Don’t skip on the drizzle- it keeps the muffins lovely and moist
These muffins, like all muffins, are best eaten fresh, but they were still tasty a day after baking, and freeze well too. If you freeze them, remove the paper case. I have found that defrosting at room temperature yields the best results.
And finally, a “behind the scenes” snap of the occupational hazards faced by a work-from-home food blogging Mama…
Merry Christmas!!
Take a few minutes to relax this holiday season with a this naturally sweetened peppermint hot chocolate. Good grief! How on earth did it get to be this close to Christmas? It feels like only yesterday I was hunting for my maternity pants so I …
This healthier whole wheat pear & ginger clafoutis is a perfect easy autumn dessert! There are two reasons I like to bake clafoutis- It makes me feel fancy, even if I haven’t brushed my hair and have unidentifiable baby-stains on my t-shirt. It sounds impressive …
This sweet-tart blackberry chia jam is quick and easy to prepare, and healthy too!
Blackberries are always a fruit I associate with the beginning of the school year. That time in late August to early September when the long summer days draw to a close, and the tingly excitement for the year come begins to peak. Neatly colour-coded timetables, fully stocked pencil tins, crisp sheets of lined paper waiting to be scribbled on, and blackberries. For me, they represent the changing of seasons. I imagine them being plucked from their bushes, and sprinkled in crumbles and pies, or made into jam and spread generously on toast.
In Texas, blackberry season is over, but I couldn’t resit sharing this recipe with you anyway. In the UK blackberries are still in season, but this recipe can be made any time of year with frozen blackberries. I love blackberries for their sweet-tart earthiness, and also their versatility! This summer I’ve had them in salads, smoothies, ice lollies, cocktails and of course this jam. I’m only exaggerating a teeny bit when I say that adding basil was the best decision I ever made, it brings out a gorgeously subtle liquorishy flavour that tastes amazing. We have enjoyed this jam plain, with cheese, on peanut butter (yum!!), and stirred into creamy porridge. I love making chia jam, it feels so much more forgiving than “proper” homemade jam, and its so quick and easy to prepare, plus you get all of those fabulous chia-benefits!
Enjoy!
Make the most of blueberry season with this whole wheat cashew blue banana bread! I know, I know. It is not like me to post a sweet treat immediately after a dessert recipe, BUT I was in a pinch, friends! Blueberry season is drawing to …
