Monday, 17 June 2019

Asparagus and Broccoli Salad with Pesto Dressing

asparagus and broccoli salad with pesto dressing

This salad is packed full of greens, not to mention flavour, thanks to the pesto dressing which really brings this dish to life and proves that salads needn't equal boring "rabbit food" style dishes. It might seem like there are a few steps to this simple dish but they can be done at the same time, so it can actually be pulled together relatively quickly. The quantities noted make plenty of pesto so you should have sufficient left over to stir into a pasta dish, blend into dips or drizzle over avo toast.

Three great health benefits: helps balance female hormones, beneficial for heart health, boosts immunity

Serves 2, or 4 as a side dish

Ingredients:
150g asparagus, trimmed
1 tsp olive oil
125g broccoli florets
2 cloves garlic, peeled
25g pine nuts
A handful of basil leaves (approx 25g)
60ml extra virgin olive oil
Sea salt and black pepper
3 handfuls rocket

Method:
1) To prepare the asparagus, heat 1 tsp of olive oil in a wok over a medium to high heat and stir fry the asparagus for a few minutes, until cooked but still crunchy. Set aside to cool.
2) To prepare the broccoli, place in a steamer over a saucepan of boiling water and cook for a few minutes, until deep green in colour. Set aside to cool.
3) Meanwhile, place the garlic cloves in an oven, preheated to 180 degrees C and roast for 10 minutes.
4) To make the pesto, place the roasted garlic in a food processor along with the pine nuts, basil leaves, extra virgin olive oil and salt & pepper, and blend to combine.
5) To serve, place the rocket leaves on a serving plate, scatter the asparagus and broccoli over the top and drizzle with the pesto.

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Wednesday, 5 June 2019

Coconut and Summer Berry Chia Pudding

coconut and summer berry chia pudding

It's been a while since I last shared a Chia Pudding recipe but as the weather warms up, it seemed a fitting time as they're ideal for summer breakfasts, as well as being a healthy snack or even dessert option.

Three great health benefits: good source of fibre, helps regulate blood sugar levels, rich in antioxidants

Serves 1

Ingredients:
1/4 cup frozen blueberries
1/2 tsp maple syrup, plus extra for drizzling (if desired)
2 tbsp chia seeds
1/2 cup coconut milk (from a carton)
Handful raspberries
Sprinkling of coconut chips to decorate, optional

Method:
1) To make the base, place the blueberries in a small saucepan over a medium- high heat on the hob, along with the maple syrup and a splash of water (approx 1 tsp). Bring to the boil and simmer until a compote is made, approximately 5 minutes. Set aside to cool.
2) Meanwhile, make the chia pudding by stirring together the chia seeds and coconut milk. Cover and refrigerate for at least half an hour, or overnight, to set.
3) To make the pudding, layer the compote in the bottom of a glass or jar, top with the chia pudding mixture and sprinkle with raspberries & if using, coconut chips and a drizzle of maple syrup.

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Monday, 3 June 2019

Pea, Asparagus and Quinoa Salad

pea asparagus and quinoa salad

This is a lovely, light and fresh tasting side dish which makes the most of in-season ingredients. It's a nice addition to a summer BBQ or alternatively, keeps well in the fridge if you simply want a healthy salad to incorporate into lunches or dinners throughout the week.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity

Serves 4

Ingredients:
200g quinoa, rinsed
200g frozen peas
125g asparagus, trimmed
1 tsp olive oil
Zest of 1 lemon
2 sprigs mint leaves, finely chopped
3 tbsp extra virgin olive oil
Sea salt and black pepper


Method:
1) Start by making the quinoa by boiling with 375ml water over a medium heat on the hob, until the liquid is absorbed and the quinoa is fluffy, approximately 10 minutes. Set aside to cool.
2) Meanwhile, cook the peas by boiling in water on the hob for a few minutes. Drain and set aside to cool.
3) Heat the olive oil in a wok over a medium to high heat and stir fry the asparagus for a few minutes, until cooked but still crunchy. Set aside to cool.
4) When the quinoa, peas and asparagus are cooled, place in a large mixing bowl and combine along with the lemon zest, mint leaves and extra virgin olive oil. Season to taste with salt and pepper.

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Wednesday, 29 May 2019

"Bakewell Tart" Overnight Oats

bakewell tart overnight oats

Overnight oats are just the dream for those busy mornings when you need a breakfast to grab & go, but don't want to sacrifice taste or nutritional goodness. I had one such morning recently (as increasingly seems to be the case!) but thankfully, I'd been organised in advance and prepared these Bakewell Tart inspired Overnight Oats, which combine the classic flavour pairing of almond and cherry. I made these the night before and in the morning, I simply grabbed the jar from the fridge on my way out of the door. They caused quite the stir when I got to work and tucked into them at my desk, with lots of the team intrigued by the idea and wanting the recipe- so here it is!

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory 

Serves 1

Ingredients:
1/3 cup frozen cherries
1 tsp maple syrup
1/4 cup gluten free oats
1/2 cup almond milk (I always use unsweetened)
2 tbsp ground almonds
1 tsp vanilla extract
1 tbsp smooth almond butter
Pinch flaked almonds, to sprinkle

Method:
1) Place the cherries, along with a splash of water, in a small saucepan over a medium heat on the hob. Simmer for approx 10 minutes, stirring occasionally, until a compote is made. Stir in the maple syrup and set aside to cool. Once cool, place in your serving bowl/ jar as the base layer.
2) In a bowl, mix together the oats, almond milk, ground almonds and vanilla extract. Cover and refrigerate overnight.
3) In the morning, stir the oat mixture then place onto the cherry base layer before topping with almond butter and a sprinkle of flaked almonds. The mixture can also be layered up in advance, if required.

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Monday, 13 May 2019

Pea, Broad Bean and Radish Salad

pea broad bean and radish salad

This is a fresh tasting, light salad which is perfect for spring. It makes the most of in-season ingredients and the simplicity of the salad allows the flavours to shine. It's easy to throw together and I love serving it as a side dish for casual entertaining.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity 

Serves 4

Ingredients:
1 & 1/2 cups frozen peas
1 cup frozen broad beans
5-6 radishes, finely sliced
Leaves of 2 sprigs mint, finely chopped
Juice of 1/2 lemon
2 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

Method:
1) Place a saucepan over a medium-high heat on the hob and boil together the frozen peas and broad beans for a few minutes, to cook through. Drain and set aside to cool thoroughly.
2) Toss the peas and broad beans together with the radishes, mint leaves, lemon juice and olive oil. Season with salt and pepper.

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Wednesday, 8 May 2019

Pea and Mint Butter Bean Dip

pea and mint butter bean dip

This dip is based on storecupboard staples yet tastes as fresh & green as the vibrant colour looks. It's a versatile dip which can also be used as a puree, paste or spread.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, promotes healthy skin

Makes 1 bowl

Ingredients:
1 x 400g can butter beans, drained and rinsed
250g frozen peas
4 tbsp extra virgin olive oil
2 generous sprigs fresh mint
Sea salt and black pepper

Method:
1) Boil the frozen peas in water for a few minutes, until cooked. Retain 2 tbsp of the cooking water then drain and set aside to cool.
2) Place all of the ingredients, including the 2 tbsp retained pea cooking water, in a food processor and whizz until smooth and thoroughly combined.

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Friday, 3 May 2019

Mexican Quinoa Salad

Mexican quinoa salad

I've been wanting to share a Mexican Quinoa Salad recipe for some time and it seemed only fitting to share it ahead of Cinco de Mayo (5th May), the Mexican festival. This salad is packed full of flavour and will prove to quinoa cynics that it isn't bland or flavourless, simply a flavour carrier! The fresh flavours in this salad work particularly well as the temperature rises, when I naturally crave salads and it's a nice dish to take along to "pot luck" lunches or BBQs too as the quantities can easily be doubled or increased further.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity

Serves 4
Keep refrigerated

Ingredients:
1 cup quinoa, rinsed
1 & 1/2 cups water
1 x 400g can black beans, drained
1 x 198g can sweetcorn, drained
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
Handful (approx 10) cherry tomatoes, chopped into quarters
1 avocado, diced
Juice of 1 lime
Handful (approx 10g) coriander, finely chopped
3 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

Method:
1) Boil together the quinoa and water in a medium saucepan over a medium heat on the hob until the liquid is absorbed and the quinoa is cooked and fluffy, approximately 10-15 minutes. Set aside to cool completely.
2) Place the cooled quinoa in a large mixing bowl and add all of the remaining ingredients. Stir to combine.

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Wednesday, 1 May 2019

Sweet Potato Chipotle Dip

sweet potato chipotle dip

This is a thick, creamy and satisfying dip which I like to dollop into nourish bowls to add a rich & slightly smokey flavour.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Makes 1 large bowl

Ingredients:
1 large sweet potato, peeled and chopped into bitesized cubes (mine weighed 375g)
1 x 400g tin chickpeas, drained & rinsed
6 tbsp water
4 tbsp extra virgin olive oil
1 tbsp & 1 tsp chipotle paste
1 tbsp tahini
Sea salt and black pepper

Method: 
1) Place the sweet potato in a steamer over a saucepan of boiling water. Cover with a lid and steam until soft, approximately 10 minutes.
2) Place the cooked sweet potato in a food processor along with the remaining ingredients and whizz until smooth.

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Friday, 19 April 2019

Easter Nests

Easter Nests

These 4-ingredient chocolate nests are super cute and the perfect Easter treat. They are based on quinoa puffs, which are sold as a protein rich alternative to puffed rice and made by gently heating quinoa seeds, to create a slightly chewy texture with subtle nutty flavour which pairs well with the homemade chocolate sauce. What's more, these adorable nests are so simple to make which means that they're a good rainy day activity to make with children.

Three great health benefits: good source of plant-based protein, boosts mood, anti-inflammatory

Makes 16
Keep refrigerated in an airtight container

Ingredients:
3 cups quinoa puffs
1/3 cup cacao powder
1/3 cup coconut oil
1/3 cup maple syrup

Method:
1) Line a cupcake tin with paper cases.
2) Melt together the cacao powder, coconut oil and maple syrup over a medium low heat in a large saucepan, stirring regularly. Set aside to cool slightly & thicken but not set.
3) Stir in the quinoa puffs, ensuring they are evenly covered with the chocolate sauce.
4) Spoon the mixture into the lined cupcake tins, dividing it equally between the cases. Use the spoon to create a "well" in the middle of each nest. Refrigerate for at least one hour to set then fill the nests with decorations of your choice.

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Monday, 18 March 2019

Roasted Cauliflower Leaves

roasted cauliflower leaves

In my quest to reduce kitchen waste, I've been experimenting with different recipes- from making cleaning products using citrus peel to eating otherwise discarded parts of veggies- hence today's recipe for Roasted Cauliflower Leaves. I appreciate that this may be a step too far for some but bear with me on this one- they really are a revelation! If you enjoy kale chips then I'm sure that you'll love this recipe and wonder why you ever discarded the leaves. I really hope you'll give this recipe a try.

Three great health benefits: boosts immunity, beneficial for digestive health, beneficial for bone health

Serves 1-2
Enjoy immediately

Ingredients:
Outer leaves of 1 large cauliflower, thoroughly washed
1 & 1/2 tbsp olive oil
Juice of 1/2 lemon
Sea salt and black pepper
Generous pinch chilli flakes

Method:
1) Preheat oven to 180 degrees C.
2) Place the cauliflower leaves in a roasting tin. Drizzle with the olive oil and sprinkle with the chilli flakes and salt & pepper, ensuring the leaves are evenly coated. Roast for 15 minutes.
3) Squeeze over the lemon juice and enjoy immediately.

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Friday, 15 March 2019

Mint Chocolate Chip Smoothie

mint chocolate chip smoothie

I like to share a "green" recipe for St Patrick's Day each year and perhaps, it doesn't get greener than this! This is a thick & satisfying green smoothie which sneaks in some veg yet has a fresh mint flavour.

Three great health benefits: beneficial for eye health, promotes healthy skin, anti-inflammatory

Serves 1
Enjoy immediately

Ingredients:
1 cup (250ml) almond milk (I always use unsweetened)
1 handful spinach
1/2 ripe avocado
1 - 1 & 1/2 tbsp maple syrup
1 tbsp cacao nibs (plus more for sprinkling on top, if desired)
1 tsp peppermint extract

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

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Monday, 4 March 2019

Savoury Spinach Pancakes with Creamy Mushrooms

savoury spinach pancakes with creamy mushrooms

I've previously shared some sweet pancake recipes- such as Banana Buckwheat Pancakes, Pumpkin Spiced Pancakes & Lemon and Poppyseed Pancakes - but in time for Pancake Day this year, I wanted to switch things up and share a recipe for savoury pancakes. These are a basic buckwheat batter base with spinach added for colour, as well as extra goodness and topped or filled with a creamy mushroom mixture that I'm just obsessed with at the moment. In fact, you don't need to save this solely for pancakes- it's become one of my go-to breakfasts served on toast when I want something savoury in the morning and is ideal for this time of year as wild mushrooms are a good source of vitamin D. 

Three great health benefits: beneficial for bone health, good source of fibre, boosts immunity

Makes 2 pancakes
Enjoy immediately

Ingredients:
1-2 & 1/2 tsp coconut oil

For the pancakes:
65g buckwheat flour
2 tsp milled flaxseed
Small handful spinach
175ml almond milk (I always use unsweetened)

For the mushroom filling:
1/2 shallot, finely chopped
1 clove garlic, crushed
100g wild mushrooms
1 sprig thyme
1 tbsp natural coconut yoghurt
Squeeze lemon juice
Sea salt and black pepper

Method:
1) To make the pancake batter, place the buckwheat flour, flaxseed, spinach and almond milk in a blender and blend until smooth.
2) Heat 1 tsp of the coconut oil in a non-stick frying pan over a medium-high heat on the hob. Pour in half of the pancake batter mix and spread in an even layer, like a pancake. Cook for a couple of minutes until starting to set and the base is cooked, then flip to cook the other side. Place on a plate then repeat with the remaining batter (adding more oil first, if required).
3) Meanwhile, make the mushroom filling. Heat 1/2 tsp of the coconut oil in a small frying pan over a medium heat on the hob. Add the shallot and lightly fry for a minute to soften, then add the garlic and lightly fry for a further minute, stirring regularly. Add the mushrooms and thyme and cook for a few minutes, until the mushrooms have reduced. Stir in the coconut yoghurt, lemon juice and season to taste. Remove the thyme sprig before serving.
4) To serve, divide the mushroom mixture between the two pancakes. Roll if desired. Enjoy immediately.

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Monday, 25 February 2019

Chocolate Covered Stuffed Dates

chocolate covered stuffed dates

These Chocolate Covered Stuffed Dates are perfect for satisfying sweet cravings and what's more, just two dates count as one of your 5 a day. I like to make these at the weekend- they're so simple to make- so that they're on hand throughout the week whenever a sweet craving strikes. Play around with different nut butters and toppings to create your own favourite flavour combinations. I like the combination of almond butter with goji berries, hazelnut butter with chopped nuts, cashew butter with cacao nibs and peanut butter with rock salt but the reality is that the possibilities are practically endless!

Three great health benefits: beneficial for bone health, good source of fibre, energy boosting

Makes 12
Keep refrigerated

Ingredients:
1/4 cup cacao powder
1/4 cup maple syrup
1/4 cup coconut oil
12 medjool dates, pitted (by slicing through the centre lengthways)
6 tsp nut butter (1/2 tsp for each date)
Toppings, as desired: e.g. goji berries, finely chopped nuts, cacao nibs, rock salt

Method:
1) Place the cacao powder, maple syrup and coconut oil in a small saucepan and melt together over a medium heat on the hob, stirring to combine. Remove from the heat and set aside to thicken slightly, until it resembles melted chocolate (the mixture shouldn't set).
2) Line a plate or baking tray with greaseproof paper or a silicone mat. Take each date individually and fill the centre with 1/2 tsp of your desired nut butter. Dip into the chocolate mixture to cover completely then place on the prepared plate or tray. Repeat with each of the dates. After a couple of minutes, sprinkle with your desired topping. Refrigerate for at least an hour to set.

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Friday, 22 February 2019

The "More Than Celery Juice" Smoothie

the more than celery juice smoothie

Celery juice has been having something of a "moment" in the wellbeing spotlight recently, with celebrities including Gwyneth Paltrow and Kim Kardashian extolling its benefits. It's a surprising trend which arguably, no-one could have seen coming but when looking into its origins, most sources tend to point towards Anthony William who promotes the idea of drinking 470ml celery juice on an empty stomach in the morning, claiming that the antioxidants in the juice may help with IBS, diabetes, mental health, skin concerns and inflammation, to name a few.
I must confess that I've been somewhat dubious and suspect that the fact that most of us are in a chronic state of dehydration, coupled with celery's high water content answers why so many feel better after drinking the "elixir". That said, I do believe that starting the day off on a healthy note sets us up for the day ahead- if you've set out with good intentions, you're more likely to continue them throughout the day.
Personally, I need something more substantial in the morning than a glass of juice (admittedly, some do follow their celery juice with breakfast) so I created this green smoothie which is based on the juice but which also incorporates ingredients to promote satiety. It gets you well on your way to 5 a day and is ideal for on-the-go. 

Three great health benefits: boosts immunity, promotes healthy skin, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients: 
2 stalks celery
1/2 cucumber
1 frozen banana
1 handful spinach
1 tbsp almond butter
1 tbsp maple syrup 
1 tsp chia seeds
Almond milk (optional)

Method: 
1) Feed the celery and cucumber through a juicer. This should yield around 250ml (1 cup) juice but if it's less, top up with almond milk. 
2) Place the juice in a blender along with all of the other ingredients. Blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats


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Wednesday, 20 February 2019

Spice Roasted Cauliflower Soup

spice roasted cauliflower soup

Lots of you seem to really like my soup recipes and I think that this one will prove as popular as ever. Cauliflower provides an indulgent creaminess and this, together with the warming spices, makes for the most comforting bowl of soup. Don't be put off the name of this soup if you're not a fan of hot spicy food.. the emphasis here is very much on flavour rather than heat. As tends to be the case with soup, this freezes well so I often double the recipe and make a big batch to freeze in handy individual portions.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory

Serves 4

Ingredients:
1 cauliflower, chopped into florets (mine weighed 700g)
2 tbsp coconut oil (liquid)
1 & 1/2 tsp ground turmeric
1 tsp cumin
1 tsp chilli flakes
1 onion, finely chopped
2 cloves garlic, crushed
1 x 400g coconut milk
500ml vegetable stock
Sea salt and black pepper

Method: 
1) Preheat oven to 180 degrees C. 
2) Place the cauliflower in a roasting tin & toss together with 1 tbsp of the coconut oil and spices (turmeric, cumin and chilli flakes) so that the florets are evenly coated. Roast for 30 minutes. 
3) In a large saucepan, warm the remaining 1 tbsp coconut oil over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened. 
4) Add the garlic and lightly fry for a further minute before adding the spice roasted cauliflower.
5) Stir in the coconut milk, vegetable stock and salt & pepper. Bring to the boil then reduce the heat and simmer for 10 minutes.
6) Place the soup in a blender and blend until smooth, adding a little water if desired to reach your desired texture (I added 200ml). 

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Monday, 18 February 2019

Cauliflower and Turmeric Falafel

cauliflower and turmeric falafel

You may not be surprised to see another falafel recipe from me- I really enjoy them as a high protein meal and like to switch up the flavours to keep things interesting. This is the one I've been gravitating towards recently, incorporating in-season cauliflower which is cheap, readily available and boasts health benefits including being a good source of fibre and anti-inflammatory.
I tend to enjoy these as part of a salad box for lunch, with a dollop of hummus, and whilst they can be enjoyed hot or cold, I do appreciate that they are so easy to prepare in advance. What's more, step one can be done beforehand, if desired.
Top tip: wear gloves when rolling the balls into shape to avoid staining your hands with the turmeric!

Three great health benefits: good source of fibre, helps support the body's detoxification process, anti-inflammatory 

Makes 8

Ingredients:
1 small cauliflower, roughly chopped into florets (425g)
1 tbsp olive oil
1 tsp turmeric
1 x 400g can chickpeas, drained and rinsed
1 clove garlic, peeled
2 tbsp chickpea flour (also called gram flour)
1 handful fresh coriander

Method:
1) Preheat oven to 200 degrees C. Place the cauliflower in a roasting tin, drizzle with 1tbsp of the olive oil and sprinkle with the turmeric, ensuring all pieces are evenly coated. Roast for 20 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool.
2) Next, place the spiced cauliflower in a food processor along with the chickpeas, garlic, chickpea flour and salt & pepper. Whizz to thoroughly combine then add the coriander and whizz again.
3) Form into balls, approximately the size of a golf ball and place on a baking tray, greased with a little olive oil.
4) Bake in the preheated oven (at 200 degrees C) for 30 minutes.

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Friday, 8 February 2019

Butternut Squash and Harissa Soup

butternut squash and harissa soup

This soup is so simple but packs a flavour punch, along with providing a hit of beta carotene which is beneficial for skin, immunity and eye health. It's warming and satisfying and what's more, freezes well. I like to make a big batch (doubling the recipe) and freeze it in individual portions, so that I have it to hand for a quick yet nourishing lunch or light dinner when required.

Three great health benefits: boosts immunity, beneficial for digestive health, promotes healthy skin

Serves 2

Ingredients:
1 butternut squash, peeled and chopped into bitesized pieces (mine weighed 500g)
4 carrots, chopped into "coins" (mine weighed 380g)
1 tbsp olive oil, plus extra for roasting
1 red onion, roughly chopped
500ml vegetable stock
2 tbsp rose harissa paste
200ml water
Sea salt and black pepper


Method:
1) Preheat oven to 190 degrees C.
2) Place the butternut squash and carrot into a roasting tin, season with salt & pepper and drizzle with olive oil, ensuring that all of the pieces are evenly coated. Roast for 35-40 minutes.
3) Warm 1 tbsp of the olive oil in a large saucepan over a medium heat on the hob. Lightly fry the red onion for a few minutes, until softened.
4) Add the roasted vegetables along with any remaining oil from the roasting tin, as well as the vegetable stock, harissa and water. Stir together and simmer for 15 minutes.
5) Place in a blender and blend until smooth, adding more water if required so that the soup is of your desired consistency. Reheat to serve.

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Friday, 1 February 2019

Apple and Blackberry Crumble Smoothie (Nut Free)

apple and blackberry crumble smoothie

So many of my smoothies contain nuts, whether that be in the form of nut butter for added protein or a nut milk base, because this reflects my reality & how I tend to enjoy smoothies. Whilst these ingredients can be swapped for nut-free alternatives such as seed butters or alternative "milks", I thought it was about time that I shared another smoothie option which is specifically nut free. This Apple and Blackberry Crumble Smoothie is flavourful, sweet and indulgent and I hope you'll enjoy it whether or not you avoid nuts. 


Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
4 small apples
1 small frozen banana
1/2 cup frozen blackberries
1 tbsp gluten free oats
1/2 tsp ground cinnamon

Method:
1) Pass the apples through a juicer and collect the juice (should yield approximately 1 cup, or 250ml).
2) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

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Friday, 25 January 2019

Kale, Kidney Bean and Sweet Potato Chilli

kale kidney bean and sweet potato chilli


This is a warming and satisfying chilli with a smokey flavour that's so comforting and perfect for cold evenings.

Three great health benefits: good source of fibre, beneficial for eye health, anti-inflammatory

Serves 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tsp ground cumin
1/2 tsp sweet smoked paprika
2 tbsp tomato puree
2 sweet potatoes (450g), peeled and chopped into bitesized cubes
2 x 400g can chopped tomatoes
1 x 400g can kidney beans, drained
500ml water or vegetable stock
1 tbsp maple syrup
Sea salt and black pepper
3 handfuls kale

Method:
1) Warm the olive oil in a saucepan over a medium-low heat on the hob.
2) Add the onion and lightly fry for a few minutes, until softened. Add the garlic and chilli and lightly fry for a further 1-2 minutes.
3) Stir in the ground cumin and paprika, along with the tomato puree. Add the sweet potato, stirring to cover all of the pieces in the spice mixture.
4) Add the chopped tomatoes and kidney beans. Swish the water/ stock in the empty tomato cans to obtain any remaining juice and add to the saucepan. Stir in the maple syrup and season with salt & pepper.
5) Simmer for 35-40 minutes, stirring regularly, until the sweet potatoes are cooked through (add a splash more water if needed). A couple of minutes before the end of the cooking time, stir in the kale.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 23 January 2019

Beetroot and Ginger Soup

beetroot and ginger soup

I think you're going to like this soup. With beetroot providing a sweet, earthiness along with warming ginger and flavourful garlic, it's basically a hug in a mug! It has a silky smooth texture and if that's not enough to convince you, who can resist that gorgeous vibrant pink colour?!

Three great health benefits: boosts immunity, helps support the body's detoxification process, promotes healthy skin

Serves 3

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 & 1/2 inch piece ginger, grated
1 carrot (125g), roughly chopped
3 beetroot (475g), peeled and roughly chopped
750ml vegetable stock
200ml coconut milk (from a can)
Sea salt and black pepper

Method:
1) Melt the coconut oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes to soften. Add the garlic & ginger and lightly fry for a further minute.
2) Next, add the carrot and beetroot and stir.
3) Add the vegetable stock and coconut milk and season with salt & pepper. Stir to combine. Simmer for 20 minutes then blend until smooth. Serve warm & topped with a dollop of coconut yoghurt, if desired.

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Monday, 21 January 2019

Tahini Curry

tahini curry

This simple curry is easy to make, with predominately store cupboard ingredients, yet tastes full of flavour. I like to nickname it "hummus" curry as it features some of the same ingredients as my favourite dip. The chickpeas pack a protein punch whilst also being a rich source of fibre, to help you feel full, whilst the addition of tahini creates a wonderfully indulgent creaminess. I like to serve this with brown rice, a sprinkle of fresh coriander and a dollop of natural coconut yoghurt.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Serves 5-6

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp cayenne pepper
2 red bell peppers, finely chopped
2 x 400g tins chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
500ml vegetable stock
1/2 cup (120ml) tahini
Sea salt and black pepper

Method:
1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes to soften. Next, add the garlic and lightly fry for a further minute.
2) Stir in the spices (cumin, coriander, turmeric, chilli and cayenne pepper) and then add the red peppers, followed by the chickpeas and chopped tomatoes, stirring well to combine.
3) Add the vegetable stock then stir in the tahini and season with salt & pepper. Simmer for 20 minutes, stirring occasionally, before serving.

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Friday, 18 January 2019

Chickpea Scramble

chickpea scramble

I thought now would be a good time to share this recipe, one which I've been making for some time,  as I know many of you are trying Veganuary (although it may also prove useful for those of you accustomed to this way of eating) and might be struggling with inspiration when it comes to savoury breakfast ideas. It's simple but filling and packs a morning protein punch, which you might be craving if you're forgoing eggs.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory

Serves 1, or 2 as a side dish
Enjoy immediately

Ingredients:
1 x 400g can chickpeas, drained but retaining 2 tbsp of the chickpea water (aquafaba)
1 clove garlic, crushed
1/2 tsp ground turmeric
1 spring onion, finely chopped
Sea salt and black pepper
1 tsp olive oil

Method:
1) Place the chickpeas in a mixing bowl, along with the aquafaba and roughly crush using a fork or potato masher.
2) Add the garlic, turmeric and spring onion and stir to thoroughly combine. Season with salt and pepper.
3) Heat the olive oil in a frying pan over a medium to high temperature on the hob. Add the chickpea mixture and cook until thoroughly warmed through. Enjoy immediately.

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Wednesday, 16 January 2019

Simple Miso Soup

simple miso soup

It's that time of year when it seems as though every other person is ill so I thought I'd share my go-to elixir for when I'm under the weather, Miso Soup. This comforting broth is packed full of goodness and only takes 15 minutes to make from scratch. It's traditionally served with tofu but I'm not the biggest fan so have substituted mushrooms.

Three great health benefits: boosts immunity, beneficial for digestive health, promotes healthy skin 

Serves 2

Ingredients:
1 nori sheet, cut into approx 1 inch pieces
1 tsp vegetable oil
Handful (approx 6) button mushrooms, chopped into quarters
Handful leafy greens (such as chard or cavolo nero), chopped into approx 1 inch pieces
2 spring onions, finely chopped
3 tbsp miso paste, mixed with a little boiling water to avoid any lumps

Method:
1) Bring 1 litre of water to the boil in a saucepan over a medium high heat on the hob. Add the nori and boil for 5 minutes.
2) Meanwhile, heat the vegetable oil in a small frying pan over a medium heat on the hob. Add the mushrooms and lightly fry for a few minutes to soften.
3) Add the mushrooms to the nori water, along with the greens & spring onions, and boil for a further 5 minutes, before stirring in the miso.

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Friday, 11 January 2019

Cookies and Cream Smoothie

cookies and cream smoothie

This thick and indulgent smoothie really captures that classic Cookies and Cream flavour, making it perfect for satisfying sweet cravings.

Three great health benefits: boosts mood, energy boosting, beneficial for bone health

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 cup (250ml) almond milk
1 tbsp smooth cashew butter
1 tbsp maple syrup
1 tbsp cacao nibs
3/4 tsp vanilla extract

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

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Wednesday, 9 January 2019

Rosemary Scented Celeriac Chips

rosemary scented celeriac chips

I feel as though celeriac is an underrated vegetable. Other root veggies such as carrots, parsnips and beetroot get all of the attention but don't overlook celeriac. OK, it may somewhat resemble a brain (let's be honest, it's not going to win any beauty awards- but aren't we all about wonky veg these days anyway?!) but it's cheap, full of flavour and in season now. The celeriac in these chips (chunky fries) provides a lower carb alternative to traditional potato fries and in my opinion, has a nutty and slightly sweet flavour that's not dissimilar to parsnip & pairs wonderfully with fragrant rosemary.

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 celeriac, peeled and chopped into "chunky chips" (mine weighed 360g)
1 & 1/2 tbsp olive oil
1-2 sprigs rosemary
Generous pinch sea salt
Black pepper

Method:
1) Preheat oven to 200 degrees C.
2) Bring a saucepan of water to the boil. Add the celeriac chips and boil for 2 minutes before draining.
3) Place the celeriac chips in a roasting tin/ baking tray and toss together with the olive oil, rosemary (some of the leaves pulled off and sprinkled over the chips but all added to the tin) and salt & pepper. Roast for 35 minutes, turning halfway through the cooking time, until golden.

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Monday, 7 January 2019

Spiced Plum Porridge

spiced plum porridge

I'm always amazed when people describe porridge as "boring" and then I realise that they simply need to be introduced to the various topping possibilities, which are practically endless! Case in point? This simple porridge is topped with the most comforting caramelised plums, which are delicately infused with a blend of seasonal spices. If you prefer to make fewer portions, simply divide the recipe quantities- although if you do this for the porridge, I highly recommend making the full quantity of plums and keeping in the fridge for a quick breakfast or snack (also lovely with yoghurt) throughout the week.

Three great health benefits: beneficial for eye health, good source of fibre, boosts immunity

Serves 4
Enjoy immediately

Ingredients:
4 plums, cut in half and with the stones removed
1 tbsp maple syrup
1 tbsp coconut oil
1 star anise
1/4 tsp ground cinnamon (or 1/2 cinnamon stick)

For the porridge:
4 cups almond milk (I always use unsweetened)
1 & 1/3 cups gluten free oats
2 tsp vanilla extract
1/2 tsp ground nutmeg

Method:
1) To make the spiced plums, place the fruit in a frying pan over a medium heat on the hob, along with the coconut oil, maple syrup and spices (star anise and cinnamon). Cook for 5-10 minutes, turning occasionally, until the plums are softened and caramelised.
2) Meanwhile make the porridge by combining the oats with the almond milk in a medium saucepan and stirring in the vanilla and nutmeg. Warm over a medium heat for 5-10 minutes until the porridge has thickened and most of the liquid has been absorbed. To serve, divide the porridge between bowls and top with the spiced plums. Enjoy immediately.

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Friday, 4 January 2019

Beetroot Buckwheat Risotto

beetroot buckwheat risotto

Time to fess up.. I've had a bit of a love/ hate relationship with risotto over the years. I didn't like it when I was younger, then it became the default gluten free option in Italian restaurants following my diagnosis with coeliac disease so I learnt to love it, only to then be dumped over a bowl of it which promptly turned me off it again! I've subsequently rediscovered my love for it. After all, there's something incredibly comforting about the carby grains in an unctuous and warming sauce- side of heartbreak, optional.
This is my healthy twist on a classic risotto. Admittedly, coconut milk isn't exactly a traditional risotto ingredient but it adds a "hug in a bowl" creamy texture that works so well with the sweet, earthy beetroot and hint of zesty lemon. This is such a flavourful dish and what's more, the colour alone is enough to make you smile!

Three great health benefits: helps support the body's detoxification system, good source of fibre, boosts immunity

Serves 2-3

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
150g buckwheat, rinsed
250ml vegetable stock
3 medium (300g) beetroot, peeled and grated
1 x 400ml can coconut milk
Juice of 1 lemon
Sea salt and black pepper

Method:
1) Warm the oil in a pan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened. Next, add the garlic and fry for a further minute, stirring regularly.
2) Add the buckwheat and stir for a minute before stirring in the stock and simmering for 10 minutes, stirring regularly.
3) Next, stir in the beetroot, along with the coconut milk and lemon juice. Season to taste with salt and pepper. Simmer for 20 minutes, stirring regularly. Enjoy immediately

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