Easy & Healthy Zoodles

June 16, 2015June 15, 2015 | Millie

I don’t really have too much to update on this week since I’ve just been busy with UCAS. so. much. UCAS. But because of this, I’ve been super into easy meals and this is the perfect thing to make after a long day – fresh, light, easy and obviously, herby!

Easy & Healthy Zoodles vegan, gluten free, dairy free
Serves 1

This is one of my favourite quick lunch recipes – it’s so easy to throw together and perfect for the warmer weather! It’s perfect as a light main dish or as a side to accompany your meal. Feel free to keep the zoodles raw to keep it more ‘salady’.

1 zucchini
Handful of cherry tomatoes, diced
Handful of fresh parsley, chopped (cilantro also works wonderfully!)
Chickpeas
Juice of 1/2 lemon
Extra virgin olive oil
Salt and pepper, to taste

Spirlaise your zucchini.

Heat olive oil in a pan and add zoodles.

Season with salt and pepper and cook for about 1-2 minutes.

Turn heat off and add tomatoes, chickpeas, cilantro and a big squeeze of lemon.

Stir around and serve with a drizzle of extra virgin olive oil.

Zucchini Noodles with Tahini Dressing

July 29, 2014August 27, 2014 | Millie

I recently got to go to a great event at Whole Foods (literally heaven on Earth) called Yoga for Foodies which is pretty self explanatory, as basically, we did yoga and got to try some amazing dishes from Natasha Corrett’s new book, Honestly Healthy For Life.

The book is amazing and I got some inspiration from it to make some zucchini noodles as soon as I got home. I whipped up a super quick dressing and put it in the noodles with some avocado, tomatoes and cucumber for a simple lunch, but it turned out amazing – super decadent and creamy and rich but super healthy and good for you!

Tahini has a multitude of benefits as it’s full of protein (great for anyone on a plant based diet), alkaline, one of the best sources of calcium, contains a TON of vitamins and mineral.
If you haven’t jumped on the tahini bandwagon, you better get on now!

Zucchini Noodles with Tahini Dressing vegan, gluten free, dairy free
Serves 2

1 zucchini
A handful of cherry tomatoes, sliced in half
Chunk of cucumber, sliced
1 avocado, cut into cubes
Sesame seeds, for garnish

optional: shredded chicken, prawns, sugar snap peas etc.

For the tahini dressing
2 tablespoons light tahini
Lemon juice
Apple cider vinegar
Extra virgin olive oil
Water, to thin
Salt and pepper, to taste

note: feel free to use a spiraliser if you own one, but I use a box grater to make my ‘noodles’, which is a tip from Izy’s blog!

Get a box grater and make the courgettes into noodles by grating it down the grater once (you may want to watch the video to understand this).
Once done, set aside.

Make the dressing by combining the ingredients and add more salt, lemon juice, etc to taste and make sure it’s a good consistency (you don’t want it to be too thick or it will clump and be quite cloying).

Mix the noodles with the dressing and scatter with other vegetables.

Sesame Soba Salad

January 21, 2014June 12, 2014 | Millie

Ever want to make something thats fresh and delicious but can’t be bothered to step into the kitchen?
Well this is the recipe for you!

Surprisingly, I had never actually had a soba salad until this one, which is pretty cray cray if you ask me because they are super duper delicious and also ridiculously easy. The hardest part is boiling water. CRAZY.

If you have any leftover, it’s amazing the next day if you bring lunch to work/ school.
This is DEFINITELY going to be made more often!

And on another note,I thought definitely was spelt definately for like forever… Like, what? I only recently started to spell it definitely because spell check was onto me!
Aaaaannnddd… I finally caved in and got twitter (like last month, but yeah – didn’t have the chance to mention it until now)! #obsessed. Follow me here!