1 minute low carb cake

I get crazy cravings for sweet things everyday and I know there’s an underlying issue as to why I crave so much sugar so much but I’ve vowed to myself to avoid refined sugar and stick to the natural sugars. This cake does fulfil my promise to myself and I hope it works for you too!

You will need:

• 1/2 cup almond flour
• 1 tbsp sweetener of choice (I used natvia sweetener)
• 1 tbsp cocoa powder (optional)
• Drop of vanilla extract
• Powdered peanut butter (optional)
• 1 egg (or flax egg)
• 1 tbsp vita coco
• 1 tsp baking powder

Toppings:

• Strawberry or raspberry jam
• Coconut yoghurt
• Almond & coconut butter
• Fresh raspberries or strawberries

How to:

1. Mix all the ingredients in a microwavable bowl till you have a creamy batter and set the timer to 1 minute on full on the microwave and once the time is over check your cake and add an extra 10 seconds depending on how you like the texture of your cake.
2. Then add the yoghurt, jam, drizzle the nut butter over and servewith fresh fruits.

As always I’d you decide to make any of my recipes please tag me on @eattravelinspire and use the hashtag #eatingwithshen so I can fan girl over your recreations 💖

Vegan chocolate & peanut pancakes

Woke up with a crazy craving for pancakes and chocolate this morning. Obviously I had to come through with a newer recipe of my no flour pancakes. You will absolutely love these without a doubt and if you don’t then unfortunately I cannot give you a refund, I can only take my promise back 🤣.

You will need:

For the pancakes:

• 1 banana
• 1 cup oats
• 3/4 cup milk of choice
• 1 tsp baking powder
• 1 tsp cinammon

For the heavenly chocolate sauce:

• 125g coyo yoghurt (or alternative)
• 1 heaped tbsp plain peanut butter
• 1 heaped tbsp coconut oil
• 1 tbsp Sticky sweetener of choice

Extras:

• Cocoa nibs
• Pomegranate pearls
• Coconut oil

How to:

1. Blend all the pancake ingredients in a high speed blender.
2. In a pan heat a little bit of coconut oil on a medium heat and pour out small discs of the batter in small increments. You don’t want to overcrowd the pan.
3. Once you see bubbles forming on the surface of the pancake you can flip it and leave it for another 2 minutes.
4. While the pancakes are cooking in a microwaveable bowl zap the chocolate sauce ingredients minus the yogurt for 30 seconds on high, stir and if it needs more melting then zap it for another 10 seconds. Be careful as you do not want it to burn.
5. Once you’re done you will have a peanuty chocolate sauce and you will need to stir it into the yoghurt mixing well till you have a thick beautiful spreadable concoction.
6. Stack your pancakes spreading the chocolate in between and on top and then serve with cocoa nibs and pomegranate pearls.

I could eat 20 of these pancakes and still not feel sick. If you do make these remember to tag me on @eattravelinspire and using the hashtag #eatingwithshen 💖

Seafood Paella

I put together this recipe after coming back from Barcelona and having had a paella on my last evening there. This may not be traditional and I’m not stating it is, it’s just a quick take on a classic.

You will need:

• Olive oil
• 1 Large onion, chopped
• 2 cloves garlic, diced
• Sweet red pepper, chopped
• 2 squids, chopped into little pieces
• Half a tin of chopped tomatoes, avoiding the juice
• 1 Tbsp tomatoe puree
• Smoked paprika
• 500ml vegetable or fish stock
• Saffron
• 250g bomba paella rice
• 12 large raw prawns, deveined, defrosted if not fresh
• Black pepper
• Parsley, chopped up for serving

How to:

1. Heat a drizzle of oil in the pan and fry the onion and garlic together.
2. Once the onion is translucent add in the squid and peppers.
3. Once the squid is nearly cooked add in your tomatoes, puree, stock saffron and rice stirring gently.
4. Spread the rice out and flatten it with the back of your spoon.
5. Leave the rice uncovered to boil gently.
6. Add in the prawns turning only once you notice they have changed in colour.
7. Once the rice has absorbed the liquid you can cover the pan and serve later or serve immediately with black pepper and parsley.

I hope you enjoy this recipe as much as I enjoyed making it. This was one of those meals that you just throw in one pan and leave to it’s own devices. I hope you do make this dish and if you do don’t forget to tag me on @eattravelinspire and using the hashtags #eatingwithshen 💖

Cabbage Pancake

Cabbage pancake for breakfast today. Was supposed to be okonomiyaki (japanese savoury pancake) but that failed but this was delightfully delicious and I’d definitely make it again! This recipe serves 2 and you can always add more things in like any meat of choice or even cheese sprinklings on top.

To make:

• 1/4 head white cabbage
• 5 spring onions, chopped
• 1/2 red onion, chopped
• 100g plain flour
• 2 eggs (or egg replacer)
• Himalayan salt
• 1/2 tsp oil
• Water to loosen the batter

Extras:

• Spicy mayo – Mix mayo and sriracha
• Hoi sin sauce

How to:

1. Mix all the ingredients apart from the oil leaving behind a bit of spring onion and add water sparingly to loosen the batter.
2. Heat the oil in the pan and add half of your mixture pressing down and making a disc shape. Then cover the pan with a lid.
3. Once browned on one side flip it over and repeat on the other side.
4. Repeat the same process with the rest of the batter and serve immediately with a squeeze of spicy mayo, hoisin sauce and leftover spring onions.

I could easily eat 2 or 3 of these being the pig that I am. If you do make these remember to tag me on @eattravelinspire or #eatingwithshen so I can fangirl over your creations 💖

Caramelized banana & Apple porridge

So many people always make excuses and say they don’t have time for breakfast in the morning. I just don’t agree because when there’s things like porridge that takes a minute to cook in the microwave you can no longer make excuses! Porridge is something you can jusr throw in a tupperware and add some fruits in, or peanut butter, or makw over nights oats with. You can get really crearive with it. Of course some people prefer porridge cooked on a stove and by all means do that if you prefer. However if some people don’t have time for a minute with a microwave then they wont have time for five minutes with a stove.

I believe you should dedicate a good 10 minutes for breakfast every morning. It’ll save you money, stop you from binging come lunch time, help you concentrate and the list is truly endless for why you should make time for breakfast every morning!

This recipe calls for a little more time than a minute of blasting some oats in the microwave but it’s perfect for a weekend treat for yourself and the kids. The serving size is for 1 person so double accordingly.

For the oats:

• 1/2 cup rolled oats
• 1 cup milk of choice (I used vita coco)
• 1 Tbsp apple puree

For the caramelized fruits:

• 1/2 banana, sliced down the middle
• 1 Apple, peeled and chopped
• 1 pinch of coconut sugar
• 2 Tbsp coconut milk
• Sprinkle of cinammon
• 1/2 tsp coconut oil

Extras:

• Cinammon
• Dedicated coconut

How to:

1. Heat the coconut oil on a low heat and add the fruits.
2. Sprinkle the coconut sugar, cinammon powder and milk and gently fry turning so they don’t burn.
3. Meanwhile using a microwave safe bowl add the oats, milk and apple purree and zap in the microwave on high for a minute and a half.
4. Remove and stir, if it’s too thick add more milk, if it’s too cold, zap for another 20-30 seconds.
5. Once the fruits are caramelized top the oats and sprinkle some dedicated coconut and cinammon.
6. Tuck in and enjoy 💖

As always if you do make any of my recipes please tag me @eattravelinspire or use the hashtag #eatingwithshen as I’d love to see your creations and fangirl over your posts 💖

Prawn salad

I’m someone who never plans meals in advance or makes lists. I like to roam the fresh veg and fruit and see what produce is available and an idea pops to my head. I love finding fish with yellow/red stickers on too as I can always freeze for another day or use them that day.

This recipe came to me simply by doing just that, I found the prawns on offer and the blood red oranges was available at my local fruit & veg shop. I didn’t think I’d put them together till I started constructing the salad together.

This recipe is for 1 so double up the ingredients according to how many people will be eating.

How to:

• 5 fresh cooked king prawns
• 1 handful baby leaf spinach, washed & chopped
• 1 small gem lettuce, washed & chopped
• 5 baby tomatoes, washed & chopped
• 1/2 blood orange, sliced
• 1/2 lemon, juiced
• Cracked black pepper
• Spicy mayo – I mix mayo & sriracha

How to:

1. Plate the spinach first, then the lettuce, then the oranges and tomatoes.
2. Pour the lemon juice over the veggies.
3. Add the prawns on top with a squeeze of mayo and crack some black pepper over to finish.

This recipe is ultra easy and great for quick lunches or even dinner if you want something light.

I will share a quote along with every recipe from now on as a positive thought of the day and today’s beautiful quote is “How many times should we forgive a person? As many times as we would like God to forgive us.” 🌹

Hellim (hallumi) oat fritters

Every now and then when I flick through Pinterest I see a glimpse of fritters and I never really committed to making them till I saw a friend of mine make them. My inspiration was instantly sparked and the next day I made fritters using her recipe. After devouring my portion I thought to myself I could make these more healthier. So I swapped flour for oat flour and instantly your fritters have more of a healthy benefit to you.

Oats supports healthy weight loss as it’s a low calorie food that slows digestion and allows you to feel fuller for longer. Which ideally should help carb any midday cravings.

To create oat flour I buy rolled oats and blend them in my food processor till they turn into a fine grain and I put them in a air tight container ready for any recipe that calls for them.

I’d also like to mention that I make dairy exceptions for hellim as I know exactly where the one I buy comes from. My cousin has her own farm with goats and sheep that she hand milks and creates beautiful hellim from. There are organic brands of hellim (hallumi) you can buy which ideally is better.

Anyway I’ve rambled enough so without furtherado the recipe is as follows:

You will need:

• 1 block hallumi, grated
• 1 large courgette, washed & grated
• 1 cup oat flour
• 1 egg
• 1 cup milk of choice
• 1 Tbsp dried mint
• Salt & pepper, to taste
• Cayenne pepper
• Olive oil

How to:

1. Mix all of the ingredients together apart from the olive oil and pour the cup of milk slowly while stirring, you may not need to use the whole cup depending on the consistency of your batter.
2. Meanwhile oil your pan and heat the oil, have to heat on low.
3. Using a spoon gently spoon 2 discs into your pan and flip once you notice bubbles on the surface, then cook for another minute and stack just like pancakes.

Serve with whatever you like, I had avocado and sundried tomatoes and a sprinkle of cayenne pepper.

Flourless pancakes

I woke up this morning craving pancakes and of course I only opt for healthy ingredients. Some may say I used too much sweetener but I was craving it and you don’t have to follow my ingredients completely.

Pancake batter:

• 1 egg/1 flax egg
• 2 bananas
• 1 cup oats
• 1 tsp baking powder
• 1/2 cup of milk
• 2 tbsp powdered peanut butter
• 1 tsp vanilla extract

Pancake sauce:

• 2 tbsp peanut butter
• 1 tbsp coconut oil
• 1 tsp cocoa powder
• Squeeze of agave nectar

Toppings & extras:

• Any fruit of choice (I used blueberries)
• Syrup of choice
• Biona cocobella (I used a blob)
• Sprinkle of cinammon
• Coconut oil (for frying the pancakes); you will need 1/2 tsp to oil the pan

Utensils:

• 1 pan
• High speed blender
• Spatula
• Microwave safe bowl/cup
• Spoon

How to:

1. In a high speed blender, blend all of your pancake mixture.
2. Heat a little bit of coconut oil in a pan and pour out 2 round discs of your pancake batter. Once the top bubbles you can gently flip the pancake to cook on the other side.
3. Meanwhile in a microwave safe bowl or cup add the pancake sauce and heat on a high heat for 30 seconds then stir.
4. Once you’ve stacked up all pancakes, pour over your pancake sauce and use any of the toppings or extras and enjoy!

I hope you like this recipe and if you do make it please tag me with the hashtag #eatingwithshen or #eattravelinspire so I can see your beautiful creations 💖.

Hallumi cashew curry

This is a curry that I was inspired by when I was flicking through Pinterest having a look at recipes. I then looked at my recipe books to have a look at currys with meat and I thought up this perfect tasting curry for vegetarians and meat eaters.

You will need:

• 2 tablespoons of olive oil
• 1 tbsp cashew butter
• 1 block of halloumi, chopped into cubes
• 1 can of coconut milk
• 1 can of chopped peeled tomatoes
• 2 Tbsp desiccated coconut
• 1 Tsp chili flakes
• 1 Tsp mint flakes
• 1 Tsp cayenne pepper
• 1 Tsp ground coriander
• 1 Tsp ground turmeric
• 1 Tsp ground ginger
• 1 Tsp cinnamon powder
• 1 bunch of coriander, washed & chopped
• 1 whole onion, chopped
• Thumb sized piece of ginger, grated
• 1 clove garlic, grated
• Handful of cashew nuts
• 2 handfuls of fresh baby spinach
• 1 bay leaf
• Small bunch fresh mint, washed & chopped
• Black pepper & salt to taste

Cook your rice as you would usually and add cardamon pods in with the boiling water.

How to:

1. Blend can of coconut milk with cashew butter and canned tomatoes.
2. Heat olive oil and add the onions, garlic and all of your spices, fresh mint, half the bunch of coriander (reserving the rest for after) and bay leaf, cooking until fragrant.
3. Meanwhile in a separate pan put your halloumi blocks in a hot pan and fry until lightly browned on each side. Watch them closely as you do not want to burn them.
4. Pour in your coconut sauce and gently simmer till bubbling.
5. In a separate pan, gently fry your cashews until browned on each side or put in the oven to roast.
6. Add in your halloumi, the desiccated coconut and serve over rice of your choice with fresh a sprinkling of fresh coriander and your roasted cashew nuts.

I hope you enjoy this simple yet delicious vegetarian curry. As always please tag me on @eattravelinspire on instagram as I’d looove to see what you guys come up with ♥

Breakfast of the champs

This is one of those breakfasts that take effort and preparation. You can prepare many of the components from a day before or on the day. This is full of complex filling carbs and healthy fats. Perfect for the morning to fuel your day.

Ingredients:

• 1-2 slices of rye bread
• Tomatoes, halved
• Parsley, chopped
• Sprouted beans of choice

Butterbean spread

• 100g butter beans
• 1 garlic clove
• Juice of 1/2 lemon
• 1 avocado, destoned
• Salt for flavour

Teriyaki aubergine

• 1 aubergine, sliced
• 3 Tbsp soya sauce
• 1 Tsp ginger
• 1 Tsp garlic powder
• 1 Tbsp sweetener of choice
• 1 Tsp salt
• Cornstarch
• Water

How to:

1. Preheat the oven to 180 degrees and line a baking pan with baking paper.
2. Meanwhile spread out the aubergine slices on the baking pan.
3. Place a pan on the hob on a high heat and using all of the teriyaki ingredients apart from the cornstarch and water whisking thoroughly. When the mixture starts bubbling turn the heat down and add the water and gently sift a little bit of cornstarch and whisk till the mixture reaches desired thickness.
4. Once your sauce is done coat the teriyaki slices and cook each side of your teriyaki slices for 10 minutes each side.
5. Meanwhile blend all of your butterbean spread ingredients in a food processor and spread generously over your rye bread.
6. Top with teriyaki slices, sprouted beans, tomatoes and parsley.

As always if you make this please don’t forget to tag me on @eattravelinspire so I can fangirl over your work 💖. Hope you guys enjoy!