Carrot Cake Porridge

Morning! Hope you all had a lovely weekend! Friday evening I went out for cocktails and a catch up which was more than lovely! Saturday I got up early and headed to York to meet my old best friend from secondary school for lunch and another much needed catch up! Saturday night I went to my friends housewarming and then Sunday I chilled in the house, tried to get rid of my cold and went to the cinema to see a girly film with my Momma! Monday was back to work, well admin work as I couldn’t make anything with my cold which was rather annoying but you know! I also squeezed in a coffee with my friend and a gym class for a change! Which I loved!

So today I’m sharing a super comforting, warming and seasonal porridge bowl! I should really call Wednesday porridge day! So this is a spiced bowl of oats topped with creamy yoghurt, juicy blueberries (blackberries or apple would work too) crunchy granola, silky and salty almond butter, coconut and berry powder purely for decoration, so don’t worry about leaving the berry powder out!!

Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

50g finely grated carrot

200ml oat milk

a pinch of salt

1 tsp cinnamon

0.12 tsp ginger

0.12 tsp nutmeg

a pinch of cloves

1 tsp maple butter/syrup

Toppings –

2 tbsp full fat live yoghurt/coconut yoghurt

45g blueberries

1 tbsp almond butter

1 tbsp spiced/nutty granola/muesli

0.5 tsp desiccated coconut

Optional – cranberry powder for decoration

Method

Pour all the porridge ingredients into a small pan and place over a low to medium heat.

Stir until thickened and then pour into a bowl.

Dollop the yoghurt and nut butter on one side of the porridge bowl.

Scatter the blueberries on the other.

Sprinkle the granola and coconut down the center of the bowl.

Sprinkle with cranberry powder for decoration and colour – this can be left out or replaced with a few crumbled raspberries.

Enjoy,

Leitchy xx

Mexican Bowls

Today I’m sharing my recreation of the Mexican bowl I had at Mildred’s in London the other week. Spiced black beans, guacamole, corn salsa, fried pineapple, crunchy corn chips and a little cheese! Feel free to leave out the cheese for a dairy free dish.

Enjoy xx

Ingredients – serves two

Salsa – Mix together in a small bowl

165g cooked sweetcorn

4 plum/cherry tomatoes, diced

5 stalks of coriander, finely chopped

half a lime, juiced

a pinch of cayenne

Guacamole – mix together in a small bowl

1 avocado, mashed

half a lime, juiced

salt and pepper

6 stalks of coriander, chopped

4 cherry tomatoes, diced

1 spring onion, sliced

Pineapple –

130g pineapple, diced

0.5 tsp olive oil

Black beans –

1 can of black beans in water

salt and pepper

0.12 tsp chilli powder

0.12 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp garlic powder

To serve –

75g kirkham or cheddar, cubed

50g corn chips

Method

Drizzle 0.5 tsp of oil in a frying pan over a high heat until. Fry the pineapple until golden and then pour into a bowl to one side.

Pop the pan back over a high heat, pour the whole can of beans, including the water into the pan with the remaining black beans ingredients and leave to thicken – about 7 minutes.

Divide the beans between two bowls. Side with the guacamole, salsa, fried pineapple, cheese and corn chips.

Enjoy,

Leitchy xx

Chai Spiced Cacao Porridge

Morning guys!! I hope you all had a fab weekend! I definitely did! Friday was my Mum’s birthday so we went out for chorizo and bean baked eggs and then spent the morning shopping before heading back to work! Friday night my Mum went out with her girls so I went for a much needed curry with my Dad! Not had a curry in years!! It was soooo good! Saturday I spent the morning walking round Sheffield getting all my jobs done that needed doing and then in the afternoon my Dad and I went to the cinema to see Christopher Robin! I recommend! Then back home for tea before I got ready to go out for the first time in two years with my friend Kitty and her friends! I had the BEST time!! Ooooh I’ve missed a classy cocktail and a good sing and dance!! I was out until 3.30am and then I was up on Sunday at 7am to go to Leeds for my Mum’s birthday celebrations with my Auntie/her sister! haha! But I was surprisingly energetic and stayed up until 11pm on Sunday too with no trouble!!! So we met my Auntie in the station, went for a classy cuppa in Harvey knicks before heading for a gorgeous lunch/brunch at Ox Club. I went for the curried baked eggs! A turmeric coconut new potato base with eggs, mango chutney, red onion pickle, spring onions, coriander and peanuts! so so so so good! We then headed to the cinema (a cinema made up of arm chairs and sofas! amazing) to watch Queen Victoria and Abdul! Such a good film!! Really really recommend that one!!! We then wondered back to the station to go home, get our PJS on, have a good bowl of pasta and catch up on tv!!! Such an incredible weekend! I hope you all had a lovely one too!

Monday was back to work! Mainly admin and updating my LeitchyCreates website! Also talking to potential new stockists which is very exciting!!

So today I’m sharing yet another porridge recipe! This one got a lot of love on Instagram so I thought I better share!! Chai is a big thing at the moment! Especially now the seasons are changing! One of my favourites! Especially with chocolate! Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

200ml oat milk

a pinch of salt

1 tbsp cacao powder – I used Aduna

0.5 tsp cinnamon

0.25 tsp turmeric

0.25 tsp cardamom

1 tsp maple syrup

Toppings –

1 sliced banana

1 tbsp peanut butter

1 piece of chocolate, chopped

1 tbsp spiced granola or chocolate/plain granola

1 tbsp toasted coconut chips or plain

cranberry powder to decorate – optional

Method

Pour the porridge ingredients into a small pan and stir over a medium heat until thickened.

Pour the porridge into a bowl.

Top with the slices banana, down one edge of the bowl.

Dollop on the peanut butter and scatter the granola and coconut flakes in the gaps.

Sprinkle over the chocolate.

Decorate with cranberry powder if using.

Enjoy,

Leitchy xx