Pesto Courgetti with Roasted Chickpeas and Red Peppers

It’s Fridaaaaaay! The week is over and the weekend is here! (at big John…. anyone else listen to Hallam FM haha?) What’s everyone got planned for this weekend? I hate sitting about and not knowing what to do! Just me? I like to plan everything haha! So this weekend, well actually, this weekend was a last minute plan but I’m super excited! Tomorrow I’m off to London, to BeFit festival. A big fitness and foodie wellbeing event. Lot’s of talks about business and wellness, lots of cool and exciting classes, lots of stalls full of wellness products and lots of like minded people! I can’t wait. I’m actually going on my own as I got sent a free ticket! But I don’t mind! I’m quite a chatty person so it doesn’t bother me! Plus I’m sure I’ll bump into someone when I’m there. So yeah, 6am wake up and I’ll be back home around 7pm! Then Sunday I’m spending the day with my lovely Mum! I think we’re going to head out into the countryside and go on the hunt for some raw milk! If you eat unpasteurised dairy, you needed to try raw milk! It’s seriously incredible! So creamy and well, milky haha! You can really taste the difference and it’s so much better for you as it’s not processed. Very good for the gut! I’m hoping we get some because I want to recreate the raw milk hot chocolate I had at the Hemsley cafe with a pinch of cayenne! Ummummm! Then Monday we have another holiday!! So I’m off to see my Dad and I’m not too sure what we’re doing yet but I’ll be sure to let you know on Instagram as always. I hope you all have a jam packed or relaxing or whatever you enjoy most weekend too!

So today I’m sharing a delicious and satisfying courgetti dish. Courgetti can be quite light and tuff if not dressed properly. I’ve made a avocado pesto to tenderise the courgetti and give it lots of flavour and creaminess. I’ve also roasted some chickpeas in oregano for extra protein and crunch and some red peppers as they bring the whole dish together, are delicious roasted and for extra veggies too. Topped with toasted almonds because they bring out lots of flavour and add another interesting texture, as well as making it look super pretty.

Enjoy xx

Ingredients – serves two

2 tsp coconut oil, melted

salt and pepper

0.5 tsp dried italian herb mix

a sprinkle of mild chilli powder

1 can chickpeas, drained and rinsed

2 large red peppers

2 courgettes, spiralized

1 medium avocado (130g flesh)

2 tbsp olive oil

3 tbsp water

40g basil

salt and pepper

1 garlic clove

20g parmesan cheese – or a vegan alternative such as nutritional yeast

15g almonds

half a lemon, juiced

2 tbsp flaked almonds, toasted

Method

Preheat the oven to 210 degrees.

Pop the first set of ingredients on a baking tray and shake well to combine and coat. Pop in the oven for 25 minutes. Shaking and stiring every 10.

Pop the whole peppers on another tray and into the oven for 25 minutes – or until golden and turning chard.

Meanwhile, blend the avocado, oil, water, basil, seasoning, garlic, parmesan, almonds and lemon together in a food processor until smooth.

Pour into a bowl and mix in the courgetti until evenly coated.

Stir through the roasted chickpeas, remove the peppers from the oven, dice and remove the seeds an stalk and stir these through also.

Divide the courgetti between two bowls.

Top with the toasted flaked almonds.

Enjoy,

Leitchy xx

Lemon and Fried Strawberry Bircher

Good morning you wonderful bunch! Can you believe it’s May on Monday?! Crazy right?! This year is flying by! I guess that’s a good thing, I’d rather it be flying than dragging! It means I’m loving what I’m doing!! So this week is another busy one! I’m ordering my third cookbook! I say cookbook.. it’s not published and probably won’t be any time soon! Neither are the other two! I just like to write up all my recipes and take pretty photos so that they’re all in one place and I can remake all my favourites. So that’s super exciting! I’m also designing some mini cookbooks that will be available to buy on my stalls on hopefully on my website too. They’ll contain five of my favourite bakes and a little about me section! Exciting to see them in the flesh! I’ll let you know when they’re available! I’ve also decided I want to do a personal training course! I’ve always been interested in fitness! I was actually planning on becoming a personal trainer before I got ill but the food side was something I loved more and something I could do from home. Don’t panic, I’m not stopping my food blog or business! I love them way way too much! I just want to do something else I’m super passionate about, it’s another way to help people and I wanted an active chatty job as well as my own business, as being my own boss and the only one behind Leitchycreates, it can get a little lonely. So I’m going to train as a personal trainer this summer and hopefully get a job doing that part time! Super excited! also nervous but the good kind! and then spend the other half of my time on my blog and business! They both link and I can promote both! So thats all super new and another challenge I’m looking forward too! I’ve obviously got my product I’m working on and that should be announced the end of this week or early next. It might be a while until its up and running though but I’ll share with you what it is very very soon!!! I’m also planning some events around Sheffield which will be foodie based and my take on a original we all love! Excited to share that soon too!!! I think that’s all my news… I’ll add anything I’ve missed on Friday! So yeah, all very exciting! Got my fingers in a lot of pies and I’m excited to see what happens next! I finally feel like I’m on the right path and things are finally kicking off!!!

So today I’m sharing one of my favourite breakfast preparation dishes. I go down to London monthly and it’s always on a super early train, so I’ve been creating some bircher recipes and chia puddings in jars, that I can take with me and eat on the go. These would  be great to prepare at the start of the week if you’re busy and up early for school/work/off on holiday etc. This one is super sweet, fresh and filling! It reminds me of lemon biscuits/drizzle cake. A comforting sweetness rather than a bitter one! It’s topped with fried strawberries, toasted coconut and pistachios, a good dollop of creamy coconut yoghurt and some chopped chocolate almonds. I have used Octo chocolate almonds. A gorgeous brand, that creates high end raw chocolate products in the most beautiful packaging. I love the coated almonds as you get that indulgent chocolate hit that satisfies those cravings and makes things exciting and you get the sweet crunch from the almond. Almond and chocolate are such a good combination! I’ve been chopping up these almonds and scattering them over everything! I also used them in place of mini eggs at Easter, on my crispy buns! So so good! I think I’ve only got a few left, so I’ll be ordering again very soon! I think I’m going to try some new things too, as well as my favourite ever chocolate bar in the whole world ever! The salted pistachio white chocolate! Words cannot describe how good that bar is! Seriously! You neeeeeeeed to try it!

Enjoy my LeitchyTribe!

xx

INGREDIENTS – SERVES ONE

1 mashed banana

2 tbsp almond butter

50g buckwheat flakes

2 tsp chia seeds

1 lemon zest

150ml milk

1 heaped spoonful of vanilla coconut yoghurt

50g starwberries, chopped

5g dessicated coconut

8g pistachios, chopped

2 chocolate almonds/a piece of raw chocolate, sliced – I used Octo

METHOD

THE NIGHT BEFORE –

Mash the banana in a bowl until smooth.

Stir through the almond butter and zest until smooth and a paste has formed.

Stir through the flakes, chia and milk. Whisk with a fork to remove any lumps.

Cover and pop in the fridge overnight or for 1 hour.

At this point, if you’re planning to take it on the go, tansfer to a jar with a lid.

IN THE MORNING –

Give the bircher a stir and add milk if too thick.

Dollop with a big spoonful of coconut yoghurt.

Toast the coconut followed by the pistachios in a dry non stick pan, over a medium heat until golden. Pour the toasted nuts over the bircher.

Pop the strawberries in the pan and fry until slightly charred/golden.

Pour the strawberries over the bircher and then scatter with the chopped chocolate almonds.

Screw on the lid and take on the go or dig in!!

Enjoy,

Leitchy xx

Buttery Miso and Garlic Buckwheat Noodles

Hellooo! I hope you’re all having a fab Easter Break! So far I am, minus the break part haha! To be fair, I took a day off on Monday.. but other than that, I’ve been rather busy! So Saturday I had the BEST day at the HBloggers networking and sampling event! I learnt lots, came away feeling very inspired and excited for my next steps, met more lovely foodies, ate and drank some tasty samples which I’ll be for sure repurchasing and came away with a whole bag of goodies! Such an amazing day and I can’t recommend them more to budding health bloggers! So that was a lovely and exciting Saturday! Sunday we chilled and I did a lot of website reorganising and updating. We also had a lovely roast, crumble and rainy but still lovely, walk in the countryside. Then Monday I actually took the day off and we went to Hull to take my brother back to university and went out for a lovely meal and wonder in the sun. So all pretty chilled and relaxed with a little work here and there and a whole lot of chocolate!!

Then this week has flown by! I’m sure I wasn’t the only one thinking it was Monday on Tuesday?! So Tuesday I got my hair dyed for the first time (you can hear all about the drama on Instagram and It’s ongoing….) I’ve also been making a whole lot of chocolates for orders and my special project! This weeks flavours so far have been pecan pie truffles, peanut butter pralines and lemon chocolates with crunchy strawberry bits. UMMMUMMM! All will be revealed soon! I’ve also been doing a lot of future thinking about studies and my business. Still lots more thinking to do too!! I’ve also been making efforts to talk to you guys more on Instagram and social media as I want you to get to know me and what I get up to behind the scenes and I also want to get to know you guys too! As I love this little community we’re all building when we meet one another at the foodie and health events!! I do love a good babble anyway! Like my own diary, yet public… in a good way! Like a foodie/business/wellness diary! Anyway, it makes me more human instead of a picture of a pretty bowl of porridge, you get the best of both, a pretty bowl of porridge and the dramas of my day haha!

So today I’m sharing a super nourishing bowl of noodle miso goodness! I didn’t use miso for yonks as I’m intolerant to grains and gluten and the only miso I could find was with grains. However, about a month ago, I decided to give it a whirl as my stomach is doing really well and only gets upset by my anxiety these days! Well I’ve been fine with it (touch wood) and now  I cant get enough of it!! I don’t know whether its because its fermented and unpasteurised and all round tummy loving orrrr whether my tummy is on the heal and mend and i’ll be able to start reintroducing foods agin orrrrrrr both!! I hope for both but hey, either way, its a step in the right direction! My favourite miso to use is Clearspring brown rice miso as its got a wonderful depth, fullness and rich flavour. A little goes a long way and it’s amazing in rich sauces, dressings, gravies, stews and even porridge.. I know, weird yet so so so so magical! So today I’m using good old tummy loving miso in a delicious buttery garlic sauce with a little tamari. It’s a sauce of dreams and tastes again, magical. I bet this sauce would be delicious with meat and fish also or simply to dress a green salad or stir fry. Just making a bigger quantity and use it as you please but bare in mind, the butter will set once refrigerated. I’ve pared this lovely lush and comforting  sauce with another favourite from Clearspring, their buckwheat noodles! They’re the only brand of noodles that I’ve found that are grain and gluten free and still taste like the real deal with an extra nuttiness which I love. I’ve also added some steamed broccoli, onions and coriander to the mix, once combined, they all complement each other beautifully. Oh and an egg.. because well you can’t go wrong with an egg now can you?!

Enjoy, my Leitchy tribe xx

Ingredients – serves two

140g buckwheat noodles

boiling water

1 broccoli, florreted

2 eggs

2 tbsp unpastuerised butter

2 tsp brown rice miso

0.5 tsp tamari

2 fat cloves of garlic, diced

1 spring onion, sliced

a small handful of coriander, chopped

2 tsp sesame seeds

 

Method

Pop the noodles in a pan of boiling water, pull them apart with a fork to prevent them all sticking together for about two minutes and then add the broccoli and simmer for 10 minutes.

Meanwhile, boil the eggs for 10 minutes in a seperate pan.

Whilst they’re cooking, toast the seeds in a dry non stick pan until golden. Pour into a bowl and put to one side.

Now in the same pan over a medium heat, fry the garlic in the butter until golden.

Turn off the heat and pour the mix into a small bowl.

Whisk in the miso and tamari.

Drain the noddles and broccoli and then divide them up between two bowls.

Remove the eggs from the pan and run under cold water until cool enough to handle.

Deshell and half.

Pop one egg in each bowl with the chopped onion, coriander and sesame seeds.

Spoon over the miso dressing and serve.

​Enjoy,

Leitchy xx

Raw Rocky Road Ganache Slice

Hello! I got a whole lot of interest on this bad boy on Instagram, so I thought I better share! But just to let you know, if you’re not up on all the healthy chocolate ingredients, this one might not be for you.. or you’re welcome to get stocked up as they do last a really long time and I use them on a day to day basis as I’ve got a pretty large sweet tooth and love to bake! But I’ll totally understand if you give this one a miss and it’s not the cheapest or a friendly and easy store cupboard recipe, so to speak!!! Unless you’re a healthy baking enthusiast like myself… That being said! I think if you do make this, you’ll so want to make it again!! It’s just so darn tasty! So it’s kinda worth the searching/amazon order! Just sayin!

Ingredients – Cuts into 16

Base –

200g almonds

12g lucuma

35g coconut sugar

25g coconut oil

3 tbsp water

Filling –

60g cacao paste

100g cacao butter

50g cacao powder

120g peanut butter – deep roast Manilife – I’m a stockist!! 

185g coconut sugar

1 tsp vanilla extract

215ml boiling water

Rocky road add ins –

35g cashews, roughly chopped

20g almonds, roughly chopped

20g peanuts

65g raisins

40g cranberries

Topping –

2 rocky road cups, roughly chopped – NuttyCacao

4g cacao nibs

Method

Line a tin with parchment.

To make the base-

Blend everything together in a food processor until a soft ball has formed.

Press the ball into the lined tin to form a smooth and compact base.

Smooth over with the back of a metal spoon.

To make the filling –

Blend all of the second set of ingredients (filling ingredients) except for the water in the food processor until finely chopped.

Add the water and blend until silky smooth.

Fold through the third set of ingredients (rocky road add ins) and then pour over the base.

Shake and tap to level.

Decorate with nibs and the chopped raw chocolate cups if using – raw chocolate of any kind will work.

Pop in the freezer to set for 2 hours.

Remove and slice into 16 pieces.

Keep in the fridge for a week or freeze for 3 months.

Enjoy,

Leitchy xx

Aubergine, Courgette and Dukkah Salad – RollaGranola

Morning and Happy Good Friday! I hope lots of you are enjoying a day off and are looking forward to a weekend full of chocolate!! I definitely am! Tomorrow I’ve got an exciting blogger event in London and then Sunday I’m going to be eating chocolate all day long and having a lush roast dinner and a chocolate crumble with my family! Can’t wait!!

So today I’m sharing a super delicious, simple and flavoursome salad! As the hot weather keeps hitting us, I thought it was time I got a few summery recipes up on the blog for you to turn too on them sunny days!

Enjoy.

Ingredients – serves two

1 tbsp coconut oil

1 large courgette, thinly sliced

1 medium aubergine, thinly sliced

salt and pepper

3 tbsp dukkah – see below

1 can chickpeas, drained and rinsed

4 tbsp olive oil

1 lemon, juiced

10g parlsey, chopped

1 garlic clove, grated

80g felstone/feta, cubed

a handful of savoury granola blend RollaGranola – Neanderthal 

Dukkah –

1 tsp ground cardamom

1 tbsp ground coriander

1 tbsp ground cumin

0.5 tsp ground pepper

0.5 tsp salt

10g linseeds

55g sesame seeds

110g finely chopped tigernuts

Method –

Toast the spices and salt in a pan until fragrant, add the seeds and nuts and stir to combine and toast.

Pour into a jar and leave to cool.

Keeps sealed in a jar for 1 month.

Method

Melt the oil in a frying pan.

Add the sliced courgette, aubergine and a pinch of salt and pepper.

Fry until golden and then turn down the heat, add the dukkah and fry until soft.

Pour the soft fried vegetables into a large bowl with the chickpeas, oil, lemon, parlsey and garlic.

Mix well.

Divide the salad between two bowls.

Top with a handful of savoury granola each.

Enjoy,

Leitchy xx