Puy Lentil and Leek Salad

Hello hello hello! Guess what? I’ve finally got round to setting up a mail chimp emailing system! So now you will no longer get emails from ‘wordpress’, instead you’ll get emails from yours truly with a weekly update and two fabulous new recipes, every Friday, same time, same place and from good old me! You’re welcome! It looks proper professional and I’m really impressed haha! If you haven’t subscribed, feel free to head to my home page and fill in your email and then confirm the subscription, via your email to get a little nudge from me every Friday morning.

Now lets talk salad!

As you have probably guessed if you follow my Instagram, I’m obsessed with feta, it’s such an all rounder and goes with preeeeetttty much everything! Today I’ve crumbled it over a sort of French inspired lentil dish with roasted almonds, soft and creamy leeks and some pretty alfalfa shoots which can be replaced for good old pea shoots, as I realise you probably can’t pick these up everywhere. Super simple salad that hits all the spots! It’s a guddun’ guys! Let me know if you give it a go!

Enjoy xx

Ingredients – serves two

100g puy lentils – soaked overnight

salt and pepper

0.5 tsp dried thyme

a handful of chopped parsley

2 tbsp olive oil

1 tsp apple cidre vinegar

0.5 tsp wholegrain dijon mustard

50g almonds

3 pinches of salt

2 leeks, sliced

1 tbsp coconut oil

a handful of chopped parsley

50g feta, crumbled

alfalfa shoots

Method

Rinse the lentils through and then pour into a pan and cover with boiling water.

Bring to a medium simmer for 15 – 20 minutes with the dried thyme, a good seasoning of salt and pepper and the fresh parsley – until soft.

Meanwhile, toast the almonds in a dry non stick pan over a medium heat with the salt until golden, put to one side.

Melt the coconut oil in a frying pan and add the leeks, fry over a low heat until soft and seperated – about ten minutes.

Add the parsley and mix well.

Drain the lentils, pour back into the pan and stir through the olive oil, vinegar and mustard.

Divide the lentils between two bowls, side with the fried leeks, roasted almonds, crumbled feta and a small handful of shoots.

Enjoy,

Leitchy xx

Chocolate Hazelnut Scrambled Eggs

Can you believe were already near the end of February?!?! Blimey this months gone fast and so so so soooo much has happened! Not really had time to breathe! However, I’ve always had time/made time to cook and by doing so, I’ve created this little gem!

When I posted this on Saturday morning, I got a pretty amazing response, so I thought I’d better share!

Now for those of you who are thinking I’ve lost it, just think fluffy pancakes come double chocolate fudge brownies! Better? It’s honestly the best breakfast ever and the best way to start any morning! You’ll understand and completely fall head over heals for this one, once you’ve tried it for yourself! I’ve also tested this with strawberries and vanilla instead of cacao, another winner! Believe me, sweet scramble and sweet omelettes are the way to go!!

Enjoy xx

Ingredients – serves one

1 mashed ripe banana

1 tbsp crunchy hazelnut butter

1 tbsp unpasteurised butter

1.5 tbsp raw cacao powder

a pinch of salt

2 eggs, whisked

2 heaped tbsp full fat live yoghurt/coconut yoghurt

1 tbsp crunchy hazelnut butter

a handful of mixed nuts, seeds, coconut and cacao nibs

Method

Pop the mashed banana in a small pan and mix in the hazelnut butter, salt and cacao with a fork to combine.

Add the butter and place over a low heat to melt.

Once melted, add the whisked eggs to the pan and stir constantly with a wooden spoon until scrambled – keep it over a low heat and keep stirring for the best result.

Scoop the scrambled eggs into a bowl and side with a generous amount of yoghurt.

Dollop on the hazelnut butter and scatter over the mixed nuts and seeds!

A granola of your choice in place of the mixed nuts would be delicious too!

Enjoy,

Leitchy xx

Roasted Balsamic Squash and Egg One pan

I love eggs! I mean really REALLY love eggs! Boiled, fried, poached, baked, scrambled! You name it, I’m in! Today I thought I’d share one of my new favourite things to do with eggs, it’s somewhere in-between fried and baked and it’s super simple and incredibly comforting! You roast the squash simply in a little salt and pepper the night before whilst you crack on with your evening meal. Then in the morning, you wack everything in a pan, fry until golden, crack in the eggs and then cover with a lid until your eggs are either cooked through or a little runny in the middle. UMMMMUMMMM!!! Paired with crunchy nuts, crispy melted cheese, basil, balsamic and golden squash! What a meal! Fit for anytime of day too!

Enjoy xx

Ingredients – serves one

250g butternut squash

salt and pepper

1 tsp coconut oil

a handful of chopped basil

1 tsp balsamic vinegar

10g walnuts – soaked overnight, drained and rinsed

5g sunflower seeds – soaked overnight, drained and rinsed

35g unpasteurised blue cheese – I used cote hill blue

2 eggs

Method

The night before whilst you’re making your tea –

Preheat the oven to 200 degrees and pop the cubed squash on a tray.

Season well with salt and pepper and then roast for 30 – 45 minutes – until soft and golden.

Pour into a bowl and pop in the fridge overnight.

In the morning –

Melt the oil in a frying pan and fry the squash for 5 minutes, add the basil and balsamic and stir for 3 minutes.

Make two little holes for the eggs and then crack them in, scatter over the walnuts and seeds and then crumble over the cheese.

Cover with a lid and cook for 5 – 10 minutes – depending on how you like your eggs.

Transfer to a plate and enjoy,

Leitchy xx

Choc Chip Banana Bread Muffins

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Who doesn’t love banana bread?! Banana bread brings back so many memories for me. My Mum used to make it weekly. I used to love coming home from school and been welcomed with the smell of a freshly baked banana bread. I would then go and cut off one hefty chunk and have it when it was still warm and moist and crumbly. UMMMMUMMMM!!! Then my brother and I would quickly make our way through the rest of the loaf. It would be gone within the evening. No control haha!

I’ve made so many banana bread recipes and I’ve mastered my version of my Mums classic chocolate banana bread which I’ve spoke about above. I’ve now moved on to trying to create my  free from version for my business. I think I’ve done a pretty good job but I’ll let you be the judge of that. Warm, light and soft banana bread with chunks of soft and indulgent chocolate! What’s not to love?!?

I challenge you to wait until they’ve cooled down to gobble them all up!! In my opinion they’re best warm! But not so warm you burn all the top of your mouth.. That’s never pleasant or worth it.. But we all still do it time and time again.. We’ll never learn!!

Choc Chip Banana bread muffins

Ingredients – makes 12 muffins/large cupcakes

335g really ripe mashed bananas

200g ground almonds

35g buckwheat flour

3 tbsp ground flaxseeds

0.5 tsp bicarbonate of soda

9 tbsp nut milk

1 tsp vanilla extract

2 tbsp maple syrup

40g coconut oil, melted

45g Well and Happy chunky monkey chocolate bar, cut into small chunks

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Method

Preheat the oven to Gas mark 5 and line a muffin tray with cases.

Mash the bananas together in a large bowl with the back of a fork until smooth.

Pour in the almonds, flour, flax and bicarb and mix well.

Add the milk, vanilla, maple and coconut oil.

Stir to combine.

Fold through the chocolate chunks and then divide the mixture evenly between the 12 cases.

Bake for 30 minutes – until golden on top.

Pop the muffins on a wire rack to cool.

Enjoy for breakfast or as a snack or pudding. Perfect warm with nice cream, peanut butter and more melted Well and Happy chocolate.

Leitchy xx