I make this porridge almost everyday! It’s so simple, yet so yummy, and there is 2 of your 5-a-day in here! It’s super healthy, full of fibre, and full of anti-oxidants. The perfect breakfast to slowly release energy, which means this will keep you feeling full for longer! x
a pinch of salt
1 spotty small/medium banana, sliced
a splash of oat milk, (or any other dairy-free milk)
a handful of frozen mixed berries
drizzle of maple syrup
Pour your oats into a small saucepan, then stir in the salt. Add the banana (leave 1/2 for the topping if you like, otherwise just add in the whole banana).
Pour a little boiling water over the top of the oats until the water just covers the oats (not too much), give it a stir, then allow to soak for about 10 minutes until gloopey and most of the water has been absorbed.
Once soaked, put the oats on the hob, add a splash of milk (depending how you like your consistency). Cook on a medium heat setting until it starts to bubble, then turn the heat down to low and gently cook for 5 minutes. Add more milk for a creamy smooth consistency, cook for longer for a thicker, textured consistency.
Serve the oats in your bowl, then add the frozen berries on top & drizzle with maple syrup! Enjoy!
PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤
WARNING!! WARNING!! HIGHLY ADDICTIVE!! WARNING!! You have been warned. Yes i am addicted to my homemade peanut butter & pecan granola… like, i literally LOVE IT! I love to have it for breakfast sometimes, but almost every night, i will just snack on a huge bowl it’s that good! Me & my partner fight over who gets the biggest clusters, I really hate it when he gets the biggest ones, we both love it! I love making homemade granola, because shop-bought granola is always full of refined sugars and most of the time i can never find some that are dairy-free. This granola is much better as it contains just 4 INGREDIENTS!
70g (3 tbsp) Maple syrup/honey
110g (2 big heaped tbsp) Peanut butter
a handful of pecan nuts, or raw peanuts
Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a large baking tray with non-stick baking parchment.
In a mixing bowl, add in the peanut butter and maple syrup, mix well to combine, then microwave for 30 secs so it becomes much more runny.
Pour the oats into the mixing bowl, then stir them into the peanut butter & honey mixture until all the oats are fully saturated. Break up a few pecans or leave some whole, then stir them in with the oats.
Pour the raw granola onto your lined baking tray. (flatten the granola down tightly if you like granola clusters)!!!
Bake in the oven for 15-20 minutes, turning over halfway through cooking time until golden brown. Make sure you keep checking it, you don’t want to burn it!
Once the granola is golden and crisp, allow it to cool for 10 minutes before adding it to a clean empty container.
I like to serve it withAlpro Coconut Yoghurt or plant milk and fresh fruit! (but most of the time i like to snack on a huge bowl of the stuff in the evenings) LOL! ENJOY!
PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤
This is one of my favourite curry’s to make! Its so easy, and a super cheap meal to make using just simple cupboard ingredients, you can’t really go wrong! It’s creamy, comforting and cosy, which is perfect for these cold winter evenings, it really revives me!
1 small white onion, finely diced
2 cloves garlic, minced
1 1/2 tbsp curry powder
1 tsp turmeric powder
a pinch of chilli powder (or however hot you like it)
400g can chopped tomatoes
400ml can coconut milk
400g can chickpeas, drained & rinsed
1 medium/large sweet potato, washed, peeled & chopped into small squares
2 handfuls fresh spinach
juice of 1 lime
salt & pepper, to taste
Preheat the oven 200C/180C fan/400F/Gas mark 6, line a baking tray with non-stick baking parchment, then add your chopped sweet potato to the baking tray and bake for 30 minutes until slightly soft.
Meanwhile, saute the onion and garlic in a large saucepan, with a little water/oil on a medium-high heat setting for 3 minutes until the onion is see-through.
Now pour in the chopped tomatoes, stir in the curry powder, pour in the coconut milk, chickpeas, lime juice. Once the sweet potatoes are almost soft from the oven, add them in too. Give it all a good stir, then bring it all to boil. (I normally cook some rice too at this point.)
Once it starts to bubble, turn the heat down to low and allow the curry to simmer for 30 minutes, or until the sauce has thickened and reduced. Add the spinach 5 minutes before end of cooking time to gently wilt, season with salt & pepper.
Serve with cooked brown rice and enjoy!
PS – If you ended up trying this recipe, please let me know what you think by commenting below, or if you had managed to take a photo, post it on Instagram & tag @nourishingalex so i can see it! THANKS! ALEX! ❤
If i’m craving a smoothie, i always go for this simple combo for breakfast in the mornings or a filling snack when i need a little pick-me-up! This smoothie is packed with iron, calcium, vitamins, minerals, anti-oxidants & natural sugars! I love to add some texture by adding some trail mix on top! It just adds a little bite also some healthy fats from the nuts and seeds!
2 spotty bananas
150g frozen mixed berries
a big handful spinach
splash of oat milk, or any other plant milk
Add the banana, frozen berries, splash of plant milk, & fresh spinach leaves into a blender. NOTE: Add more milk for a more liquid smoothie, add less milk for a thicker smoothie.
Blend everything together until super smooth, pour into a glass or bowl and top with your favourite toppings. I topped mine with trail mix (almonds, coconut shreds, pumpkin seeds, dried fruit) and fresh strawberries. ENJOY!
PS – If you end up trying this recipe, let me know what you think of it in the comments below! I always love to hear what you think! ALSO if you managed to take a photo, make sure you share it on Instagram and tag @nourishingalex in the photo so i can share it in my Insta-stories! MUCH LOVE ALEX xx
Forget scrambled eggs! Tofu scramble is much more tasty! This is what i love to make if i’m craving a savoury breakfast, or brunch on the weekend. I love tofu scramble with creamy mashed avocado lime toast! This makes such an amazing substantially cooked vegan breakfast and sometimes i love this for lunch too!
1/2 medium onion, diced
1 clove garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
Handful mushrooms, sliced
Handful of cherry tomatoes, sliced in half
1/2 block firm tofu, drained & pressed until there is no more liquid
a little handful spinach
1 tsp paprika
1/2 tsp turmeric
1 tsp ground cumin
1 tbsp nutritional yeast
salt & dried chilli flakes, to taste
Saute the onion & garlic in a saucepan/frying pan, with a little water or oil, on a high heat setting until soft.
Stir in the diced peppers, tomatoes & mushrooms, stirring frequently cook for 3-5 mins until the veggies have softened.
Stir in all the spices & nutritional yeast and cook for another minute or so until fragrant, then scramble in the liquid free tofu, crushing it with your hands.
Cook everything for 10-15 minutes on a medium-high heat setting, stirring frequently. You can add a little more water if the pan gets too dry.
Add in the spinach 3 minutes before end of cooking time near the end just so the spinach wilts. Season with salt & dried chilli flakes.
Serve with avocado on toast! Enjoy!
PS – I always love to hear what you think of my recipes, so if you end up making this, please comment below to let me know what you think!
Even better, take a photo and post it on Instagram, i would love to see it! Make sure to tag @nourishingalex and i will share it in my Insta stories! Thanks lovelies!