Although I really fell off the healthy eating bandwagon while I was on holidays (who doesn’t?!), before I went away I tried my best to exercise and to eat well most of the time. For me, when it comes to healthy eating, it needs to be easy and quick, with simple ingredients and steps.
These three recipes have been my go-to over the past few weeks and I’m dying to start making them again this week! I usually make the three of them on a Sunday or Monday and they have me set and prepared for the whole week. So grab a pen and paper and write down these delicious recipes, you’ll be running to Tesco by the end of it!
Breakfast // Lily Pebbles Granola
I made this granola as soon as Lily put her recipe video up and I haven’t stopped eating it since! I always have porridge for breakfast so a bit of this sprinkled on top gives it a nice bit of crunch, and because you’ve made it yourself you know there’s no added sugar or nasties! I pop this in a mason jar and it lasts ages.
1 Cup of Almonds
1 and 1/2 half cup of Jumbo Oats
1/3 cup of maple syrup
2 tablespoons of cinnamon
2 tablespoons of coconut oil
– Pre-heat oven to 180c
– Ground the almonds so they still have a crunch
– Combine the cinnamon, coconut oil and maple syrup in a pan
– Add the liquid to the oats and almonds
– Lay onto baking tray and put into oven
– Take out after approx. 20 mins (15 was enough for me!) when golden brown and smelling good
– Let cool and break up if needed
Lunch // Irish Healthy Gal Soup
Niamh (@irishhealthygal on Instagram) always posts delicious recipes on her Instagram page and there hasn’t been one recipe that I haven’t loved. I’ve made this soup 101 times – once you try home-made soup you’ll never go back to shop-bought versions. It’s full of veggies and goodness and is super easy to make. I divide the soup into plastic containers (4 big servings) and bring it to work or pop them in the freezer if I don’t eat them all.
2 red peppers
2 medium onions
3 garlic cloves
1 veg stock cube
2 tins chopped tomatoes
Salt and pepper
– Cut the peppers in half and deseed. Coat them in Frylight and put into the oven at 180 degrees until brown and roasted
– In a large pot sprayed with Frylight, add your diced onion and garlic and stir until soft
– Add in basil and as much spinach as you like (I put loads in because it shrinks in the heat)
– Add the roasted red peppers, 2 tins of chopped tomatoes and season with salt and pepper
– Add in the stock cube with boiling water and leave to simmer for 15/20 mins
– Blend and serve!
There was a time when I made these cookies twice a week. I ate them throughout the day, for breakfast, as a snack, with tea, with lunch and they’d never last longer than three days in the house. They are so delicious and easy to make, and taste like they’re a cheat meal when they’re really not. Sally’s Baking Addiction has been my favourite baking site for years, she has so many amazing recipes and her photography is amazing – definitely check it out!
190g quick oats (not jumbo oats)
3/4 teaspoon salt
1 teaspoon ground cinnamon
250g of any nut butter (I use peanut)
82g maple syrup or honey
2 large ripe bananas, mashed
60g dark or semi-sweet chocolate chips
– Preheat oven to 160 degrees. Line large cookie sheet with parchment paper.
– Combine all of the ingredients into a large bowl. Mix until all of the ingredients are thoroughly combined.
– Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness.
– Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.
Let me know if you try any of these recipes or if you have any healthy recipes that you love!
These recipes are not my own and are linked back to their original source.