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.
- 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
- 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
- 1 pan
- High speed blender
- Microwave safe bowl/cup
- In a high speed blender, blend all of your pancake mixture.
- 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.
- Meanwhile in a microwave safe bowl or cup add the pancake sauce and heat on a high heat for 30 seconds then stir.
- 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 💖.
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.
- Blend can of coconut milk with cashew butter and canned tomatoes.
- 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.
- 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.
- Pour in your coconut sauce and gently simmer till bubbling.
- In a separate pan, gently fry your cashews until browned on each side or put in the oven to roast.
- 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 ♥
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.
- 1-2 slices of rye bread
- Tomatoes, halved
- Parsley, chopped
- Sprouted beans of choice
- 100g butter beans
- 1 garlic clove
- Juice of 1/2 lemon
- 1 avocado, destoned
- Salt for flavour
- 1 aubergine, sliced
- 3 Tbsp soya sauce
- 1 Tsp ginger
- 1 Tsp garlic powder
- 1 Tbsp sweetener of choice
- 1 Tsp salt
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- Meanwhile spread out the aubergine slices on the baking pan.
- 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.
- Once your sauce is done coat the teriyaki slices and cook each side of your teriyaki slices for 10 minutes each side.
- Meanwhile blend all of your butterbean spread ingredients in a food processor and spread generously over your rye bread.
- 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!
I first saw a photo on the body coaches instagram and I thought, “ooh that looks delicious”. There wasn’t a recipe so I went with my instincts and put this together. There’s a very famous Turkish and Arab dish where lamb is pan fried and put over hummus with a sprinkling of pomegranate, so this is very similar. Except its all put into a wrap to devour at once.
- 500g lean beef mince
- 1 clove garlic, minced
- 1tsp cinammon
- 1tsp all spice
- Salt & pepper – Season according to your tastebuds
- Pearls of pomegranate
- Chopped parsley
- Half red onion, sliced
- Tortilla wrap
- 2tbsp Olive oil
- Heat the olive oil in the pan and add in your garlic being cautious not to burn it. Add in your mince and brown. Sprinkle in your seasonings.
- Warm up your tortilla wrap and spread the hummus on top.
- Once your mince is cooked serve over the hummus.
- Sprinkle the onion, pomegranate and parsley on top.
- Fold your wrap and enjoy!
I recently went to the vegan live life event and came across a lot of small businesses who were selling lots of tasty things. I came across a small company called iamnutok and they were selling these beautiful cashew cheeses. I purchased their beetroot and garlic cashew cheese and instantly finished it within a few hours. The ingredients were on the packaging so me being me knew I could recreate it! I have to admit, it tasted delicioussss and I made it taste exactly the way I wanted to. Hope you guys enjoy as much as I did!
- 2 beetroots
- 100g cashews
- 2 tbsp nutritional yeast
- 1 tbsp miso paste
- 1 clove garlic
- Half a lemon
- Salt for flavour
- 1 tbsp Olive oil
How to make:
- Blend everything in a high speed blender/food processor!
- Serve with chips of your choice. I used Ethiopian injera crisps/teff chips which are ultra healthy and very low in calories.
This soup is really hearty and I really love tomatoey concoctions and I wanted to put something together quickly that would still be full of nutrients and filling at the same time. Thats a win win situation no?
- 1 can chopped tomatoes or 400g fresh tomatoes
- 1 red onion, chopped
- 1 garlic clove, chopped
- 1 courgette, chopped
- 3 large handfuls of baby spinach
- Handful of chopped parsley
- 2 tbsp red lentils
- 100g of pasta of choice – I used macaroni elbow macaroni
- Chilli flakes
- Olive oil
- Heat the olive oil in the pan and add in your garlic, onions and courgette stirring occasionally until your onions are translucent.
- Pour in your tomatoes and lentils and some hot water to follow.
- Once your lentils are half cooked add in the spinach, seasonings and pasta.
- Cook the pasta till al dente then sprinkle the parsley over and serve immediately.
I sprinkled some dairy free parmesan style cheese on top and it was perfect! As always if you decide to make this recipe please tag me on instagram @eattravelinspire. ♥
Sorry I’ve been MIA for so long! I’m actually pleased to announce that my husband and I birthed a beautiful baby girl and that explains why I took a break for a while (a while being a year!). I was craving curry one day and I just started googling some recipes then I ended up putting together this fabulous flavourful curry and without further ado I’ll dive straight into this recipe..
You will need:
- 2 tbsp olive oil
- 200ml coconut cream
- 1 tsp tomato purée
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garamasala
- 1 tsp cinnamon
- 1 tsp chilli seeds/more or less – depending on your tastebuds
- 1 whole bay leaf
- 1 tbsp desiccated coconut
- Salt & pepper
- Thumb sized ginger, grated
- 2 large carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, chopped
- 400g tomatoes, chopped
- 1 onion, diced
- Handful of coriander, diced
- 2 bags raw prawns
- Pour 1tbsp olive oil into a hot pan which is on a low heat and add in your onions, ginger, bay leaf, tomato puree, garlic and all of your seasonings including the desiccated coconut. Gently stirring to intensify the flavours of the seasonings.
- Drizzle the rest of the oil into the pan and add in all of your vegetables and the coriander. Place the saucer over the pan so the vegetables gently steam.
- After 10 minutes pour in the coconut cream and add some water if you wish to have a more watery consistency, I left it as it is.
- Add in your prawns and boil in the sauce till they turn pink. At this point add in your salt and pepper accordingly and serve with some extra coriander over some rice. I chose to make coconut rice next to it.
I hope you enjoy and as always, don’t forget to tag me on instagram @eattravelinspire. To make this vegan use chickpeas in the place of the prawns or mushrooms.