Sweet Potato Mash

My love for sweet potato is so real. They’re probably up there as one of my favourite ingredients ever. I really don’t think you can ever get bored of a humble potato as the possibilities are endless!

For a while I was obsessed with sweet potatoes wedges (ngl, I still am) and then I moved onto super smooth spiced sweet potato soup and I’ve only just tried sweet potato mash and it’s a total game changer.

Don’t get me wrong, I love a big bowl of comforting mash but why not give sweet potatoes a go? They are naturally sweet (and go super well with smoky paprika!) and packed full of Vitamin A, C, B6 among others.
This is super easy to make and makes the perfect side to any dish, I’m sure it would be wonderful atop a lentil shepherds pie!

Sweet Potato Mash vegan, dairy free, gluten free
Serves 2

This mash is the perfect accompaniment to any meal. This dish takes only 20 minutes and is a great alternative to your average mashed potato. Feel free to change up the flavours by adding cinnamon to enhance the natural sweetness or adding chives to add a mild oniony flavour.

2 large sweet potatoes, peeled and cubed
1 tablespoon coconut oil
1 tsp smoked paprika
Salt and pepper, to taste

Cover the chopped potatoes 3/4 of the way up with water and boil for 15-20 minutes.

Once the potatoes are cooked, drain, but reserve some of the cooking liquid.

Mash the potatoes with a fork (or in a food processor for a whipped texture) and add the oil, paprika, salt and pepper.

Serve immediately.

 

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Easy Vegetable Omelette

In the midst of revision, I’m ALL about the quick, tasty and nutritious meals. As much as I’d like to have a delicious 3 course meal every day, it’s slightly unrealistic!
Today I’ve brought you a wonderful, easy recipe that can be catered for anyone.

I had a hankering for eggs the other day and make the most delicious omelette, packed with sauteed garlicky vegetables and topped with a fresh kale and tomato salad. It was filled with protein, good fats and vegetables to keep me going.

This is perfect for any meal of the day and would also be delicious with a slice of rye or sourdough – yum!

Easy Vegetable Omelette dairy free, gluten free
Serves 1

This is one of the easiest meals to make – 10 minutes from start to finish! Feel free to add any vegetables or herbs you like, I think chives or basil would work really well here. If you wanted to really spice things up, I think pomegranate would work wonderfully sprinkled on top to give it a sweet pop!

For the omelette:
1 or 2 eggs
1/2 zucchini, sliced thinly
Handful of kale or spinach
1 clove of garlic, minced
Extra virgin olive oil
Salt and pepper, to taste

For the salad:
Handful of kale
Handful of cherry tomatoes
Extra virgin olive oil
Apple cider vinegar
Salt and pepper, to taste

Mix the kale in a bowl with olive oil and vinegar and massage until softened. Add the tomatoes and set aside.

Whisk the egg(s) and set aside.

Sauté the garlic in some olive oil in a pan and once fragrant, add the zucchini and kale and season.

Set the vegetables aside when cooked.

Heat a bit more oil in the pan and add the whisked eggs.

Let them sit for a minute or two and when it starts looking dry around the edges, add the vegetables in on one half. Flip the eggs over to make a semicircle shape.

Let the omelette cook for another minute and serve immediately with the salad on top.

Easy & Healthy Stir Fry

So I FINALLY filmed a video! I know, finally. Apart from my April Favourites (so much fun to make!), it’s been 2 months. Oh em gee.

I know this is a super easy meal but I feel like everyone needs a stir fry recipe under their sleeve and it’s so much nicer to put your favourite vegetables in and keep it nice and fresh rather than buying a pre made stir fry bag (aka 90% bean sprouts)!

Easy & Healthy Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are so easy and versatile – you can add any vegetables that you like! I’ve listed quantities here, but it’s easy to make more or less and I love making it in bulk to provide me with meals and sides throughout the week! If you have fresh coriander (cilantro) I highly recommend you add it for an amazing fresh flavour!

1/2 head broccoli, lightly steamed
Handful of green beans, lightly steamed
1 bell pepper
1 zucchini
Handful of mushrooms
3 spring onions
Small chunk of ginger
Coconut oil or olive oil
Salt and pepper, to taste
1/2 lemon or lime, to squeeze over the top
Sesame seeds, for garnish
Coriander (cilantro), for garnish

Slice the vegetables into roughly the same size.

Heat pan until hot and add the oil and spring onions.

Turn the heat down to medium and allow the spring onions to get soft then add the ginger.

Once fragrant, add the zucchini, mushrooms and bell pepper.
Season along the way.

Once nearly cooked, add the lightly steamed broccoli and green beans.

Turn the heat off and stir through the coriander (stalks too!) and squeeze over the lemon or lime.

Serve with a sprinkling of sesame seeds and extra coriander.