Pumpkin spice protein smoothie


Ok, so now that its finally October that means that i can put pumpkin into everything!

If you guys follow me on Instagram then you’ll see that i love making smoothies, i like to consume a good amount of protein for my first meal of the day so this is easy way to do it! Here is one of my favourite Autumn recipes incorporating vanilla protein and real pumpkin! This smoothie has over 25g of protein and is naturally low in fat, It might seem a little strange but adding pumpkin to the smoothie makes it so creamy and gives it that thick texture without having to add banana!

Pumpkin spice protein smoothie

 

Ingredients: Makes aprox 1 big smoothie for 1 or you can share if you’re feeling generous!

  • Aprox 122g pumpkin puree* – I use this one by Libbys
  • 2 cups of filtered water
  • 1 & 1/2 scoops of * Vivolife Vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamon powder
  • 1/2 tsp ground ginger
  • A pinch of all spice, ground cloves and nutmeg
  • 1 tbs plant based yogurt (i used a soya one but you could almond or coconut)
  • 1 tbs maple syrup
  • 1 cup of ice

Method:

Add the pumpkin puree into your blender with the maple syrup, all the spices and the water first, blend and add a little more water if its too thick. Then add the protein powder and yogurt. And don’t forget the ice! Blend again till you get the desired consistency. I love mine thick so i don’t add too much liquid! Add date syrup on top and extra cinnamon!

Notes:

You could make your own pumpkin puree if you have time! Or even try it with sweet potato! Let me know how it turns out!

The vanilla protein by Vivolife has quite a mild taste so it works really well with all the other spices. For a discount on the Vivolife protein use my code: unicorn fuel at the checkout.

Creamy sweet potato pasta

Happy September guys. I can’t believe we’re into autumn already! The UK has turned very wet n windy here so here is a cosy bowl of goodness to enjoy!

When i first became vegan around 6 years ago i was desperate to still make creamy sauces for my pasta! It wasn’t that i missed cheese, it was more that i missed the consistency and texture i suppose! The first thing i tried and stuck with was cashew cream. Soaking the cashews in water for a few hours and then blending them with stock made a lovely creamy consistency.

The only thing with using them often that i found was that 1- cashews can be quite expensive to buy here in the UK, 2, for me personally i am trying to stay fairly low in fat and the cashews literally eat into my daily fat allowance (i track my macros, if you don’t then its totally ok!) also, i have a couple of clients with nut allergies and i do feel as though lots of vegan recipes call for nuts and its disappointing for them when they can’t make them. So here you have my easy, super tasty and cosy

Sweet potato sauce with kale over pasta

Soya free, nut free, low in fat and plant based. Packed full of good carbs and antioxidants!

Ingredients: Makes aprox 1 generous serving

  • Sweet potato (aprox 270g) – usually around 1 large one
  • 2 cups of water
  • 2 tbs nutritional yeast
  • 1 clove of garlic
  • 1 tsb salt
  • 2 tbs plant based milk (unsweetened!) i used oatly
  • 2 tbs coconut aminos (i am soya free but you can use liquid amino like braggs instead)
  • 2 tsp liquid smoke

  • 90g of pasta of your choice (i used a high protein lentil and quinoa one)
  • 2 cups of curly kale

Method:

Cube the sweet potato and add to a pan of boiling water for approximately 15 minutes (till soft) drain and add to your blender with the water, milk and garlic clove (just add the clove in whole, the blender will sort it out!)

Meanwhile cook up your pasta of choice so its ready for when you finish creating the sauce.

Start blending – if your blender is having a hard time then encourage it with a fork (turn off blender when you do this guys!) Once the mixture comes together add remaining ingredients upto liquid smoke, add a little more water if its too thick. Blend again.

Mixture in blender should be creamy and thick! Add the sauce from the blender onto your cooked pasta in the pot you cooked the pasta in, stir everything up and then let it simmer on a medium to low heat while adding the kale. Keep stirring as you don’t the mixture to burn! The kale should start to wilt while in the pot. Add more salt and pepper to season.

Turn the heat off and let it sit for a couple of minutes so the flavours can marry.

Dish up! Add extra nutritional yeast or even some sage to season further.

I really hope you enjoy this! Please leave me a comment below if you have an questions. I’d love to hear how yours turns out

x

Golden Unicorn Pizza recipe

I recieved so many messages and comments on my Instagram after i posted a photo of the Golden Unicorn pizza so as requested here is the recipe;

The base is made from scratch, and really isn’t as complicated or messy as you might think.

To get the gorgeous yellow glow in the dough i used dried turmeric! This pizza is plant based and low in gluten as i used spelt and rye flour. It’s also soya free and high in protein due to the lentils and mushrooms which i added as a topping. I love the mix of rye and spelt as it gives it a mild nutty taste but feel free to adapt to suit – i just haven’t tried this recipe with other flours so let me know how it turns out.

The pizza base – This makes 1 x 10-12 inch (depending on how you like the thickness)

Ingredients:

  • ½ cup warm filtered water
  • 1.5 tsb of dried yeast
  • 2 tsb of sugar (i used brown sugar) don’t omit because the yeast needs this to activate)
  • ½ cup Rye flour
  • ½ cup White Spelt flour
  • 1 tsb salt
  • 2 tbs of coconut oil
  • 1 tbs of dried turmeric
  • 1 tbs of dried rosemary
  • 1 tbs dried thyme

Method:

Take a big bowl and add the warm water to it. Add your sugar and stir to dissolve. Next sprinkle in the dried yeast and leave to activate and get frothy. I’d say around 8 minutes. Add in the flours slowly along with the dried spices and salt. The turmeric will stain your skin a little so be aware of that! Use a spoon to mix dough as it comes together and add the melted oil in. If the dough is too loose then add in a little more flour bit by bit, the more rye the crustier it’ll be so use spelt if you don’t want that.

Now let dough rest! Cover bowl with a kitchen towel and leave to rise for aprox 1 hour. Put it in the warmest room of your house away from any drafts. Check on it half way though the hour to make sure its rising.

Once dough has risen, kneed it for a 10 minutes on a clean surface or in the bowl, add a little more spelt flour if sticky.

Transfer dough to a baking sheet or tray – you can either add a little oil to prevent the base sticking to the pan or use parchment paper. Shape your dough into a circular pizza shape – You can make the base as thin or as thick as you like but because it has lentils on you don’t want it too thin as it may collapse. Stretch out dough and fold up edges if you want a bit of a crust.

Let dough rest again for about 30 mins while you prep your toppings.

The toppings and base –

For the base i used an organic passata from Waitrose, passata is basically sieved tomatoes and lends a richer taste as the tomatoes are strained. Feel free to make your own tomato sauce or buy another brand. Here are the toppings:

  • ½ a can of organic lentils (make sure you rinse them as some come with added salt) (I added 2 tbs of liquid smoke to them to add some flavour)
  • 100g mushrooms thinly sliced
  • 1 red pointed pepper sliced into small pieces
  • 1 red onion thinly sliced
  • 1 cup of sliced and diced red cabbage
  • 2 tbs nutritional yeast

Add the passata onto base, use as much or as little as you like but evenly spread with back of a spoon. Then add your toppings! I put the lentils onto the base first, then everything else apart from the nutritional yeast. Season with additional salt, chilli flakes or/and garlic flakes!

Bake the pizza at around 170c for 15 minutes or until the base look slightly browned. The red cabbage will start to crisp a little, but the lentils won’t change too much.

Remove from the oven,sprinkle on your nutritional yeast on and eat straight away! I added 2tbs of tahini as i’m a bit obsessed with the stuff!

Let me know if you have any questions by leaving me a comment below and i can’t wait to see how yours turns out x

 

Carrot cake pancakes

Firstly! A big Welcome to my site guys, i’m so excited to finally have my own space to post on!

To kick off my first blog post I’ve decided to post up my favourite pancake recipe, this is my go to time and time again because it never fails me! Today i decided to played around with my recipe a bit to make these even better! Did another taste test and oh boy..

These pancakes are slightly gooey but fluffy at the same time, thick af and remind me of eating warm carrot cake on an autumn afternoon. Perfect Sunday breakfast if you ask me!

I wanted them to be low in gluten and higher in protein so i used white spelt flour. With the added bonus of being dairy and egg free. Also, refined sugar free. Oh and they also just happen to be vegan so we’re totally winning!

Top Tip: These are perfect to have as a pre-workout meal before leg day or great after an intense HIIT session. These are high carb and high fat so i don’t have them every day depending on what my schedule is like.

If you wanted to though you could adjust and take out the agave and potentially the coconut oil. You’d have to play around with subs so leave a comment if you end up editing the recipe slightly so i know how it went!

Ps: Don’t skip the nutritional yeast! It adds a unique, slightly savoury taste!

  • 1 cup of white spelt flour
  • 3 tbs agave syrup
  • 2 medium sized finely grated carrots
  • (i used my food processor)
  • 1 tsb cinnamon
  • 1/2 tsb ginger
  • 1/2 tsb cardamom
  • a pinch of nutmeg
  • 1/4 tsb pink himalayan salt
  • 1 tsb apple cider vinegar
  • 2 tbs coconut oil
  • 1/4 cup of filtered water
  • 1 cup of plant based mylk (i used tigernut)
  • 2 tbs ground flaxseed
  • 2 tsb baking soda
  • 1 tbs nutritional yeast
  • 2 tbs coconut sugar

Combine the flax with the plant milk in a small bowl and let it get bind for 5 mins or so. Then add the apple cider vinegar, melted coconut oil and water and agave. Mix well.

In a bigger bowl sieve the flour and baking soda. Add the coconut sugar, all spices and salt and nutritional yeast. Stir to combine.

Make a well in the bigger bowl and add the liquid mixture to the dry.

Stir gently and then add the carrot and combine.

Let the batter sit for 5 mins, if it looks too thick you can add a little water or milk but be careful not to thin too much.

Heat a frying pan on a medium heat with a little oil. I use coconut to lightly coat pan.

Add around 1/4 of a cup of the mixture to the pan. Heat for 3 or 4 mins. Till bubbles appear on surface and flip! Repeat! I usually get about 10 pancakes out of this!

Serve with more ginger, raisins, maple syrup and any left over carrot for added decadence!

Please leave me a comment below if you try these out or you’re going to! Would love to hear how they turn out for you!