Cinnamon Porridge with Raspberry Jam, Tahini Caramel and Cashew Honey Butter

Morning! There’s signs of spring and I’m loving it! Friday I took the day off, in the morning I had a sleep in and then made me and my boyfriend pancakes before he headed off to uni and I headed off to York to meet one of my favourite friends from school for a catch up. We went out for lunch (baked eggs with kale, sun dried tomatoes, parmesan and pine nuts) and then wondered round York hunting for stuff for Mother’s Day and Easter. Then I hopped on a train home and had a chilled one in, catching up on TV. Saturday we had a chilled morning and then In the afternoon, as the sun was shining, me and my Mum went on a  walk round Derbyshire. Was so nice to be back out and walking again and getting some fresh air. That evening was chilled, we stayed in and watched Saturday night TV. Sunday morning I tidied round and then went to go meet one of my best friends for a cuppa and a catch up and then my Dad picked me up and we went on another walk round one of my favourite places (stanage edge) that evening we just chilled watched suits and chilled with my cat.

Monday was back to work, the morning was all things admin and in the afternoon I experimented with new product ranges as well as planning things for the upcoming events I’ve got. That will pretty much be my whole week I think!

So today I’m sharing a super nourishing and gorgeous porridge bowl. Cinnamon spiced creamy vanilla protein oats topped with ripe and perfect banana, raspberry chia jam, tahini date caramel, honey cashew butter, coconut flakes and poppy seeds. It looks incredible and tastes incredible too.

Ingredients – serves one

Porridge –

50g rolled porridge oats

1 scoop whey vanilla protein powder

200ml water

1 tsp cinnamon

Toppings –

Jam –

50g frozen raspberries and 1 tsp chia seeds

Caramel –

15g medjool dates, 1 tsp black tahini and water

Butter –

1 tsp cashew butter and 0.5 tsp honey

1 banana, sliced

2 tbsp coconut flakes

0.5 tsp poppy seeds

Method

Topping prep –

Microwave the raspberries until compote and soft and then stir through the chia.

Mash the dates in a bowl, stir through the tahini and a little water to help loosen.

Stir together the cashew butter and honey until combined.

​Porridge –

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

Pour into a bowl, arrange the sliced banana down one side of the bowl. Pour the jam over the other and dollop the caramel and cashew butter alongside.

Scatter the coconut in the gaps and decorate with the poppy seeds.

Enjoy,

Leitchy xx

Roasted Squash and Gorgonzola Pasta

It’s Friiiiiidaaaaay! I’m taking the day off to see my girly in York and tomorrow my other girly is going for a sleepover! Can’t wait! Hope you all have a lovely weekend and enjoy this hug of a bowl recipe.

Jordan x

Ingredients – serves two

Squash –

1 small/medium butternut squash, peeled and diced

olive oil

salt and pepper

dried sage

garlic powder

Pan –

1 red onion, diced

60g rocket

100g gorgonzola dolce

To serve –

120g brown rice penne – cooked in boiling water until soft – drain

2 tbsp flaked almonds, toasted

Method

Preheat the oven to Gas mark 9.

Throw the squash into a roasting dish, drizzle with oil, season with salt and pepper, sprinkle all over with sage and garlic.

Toss to coat and then pop in the oven for 45 minutes or until soft and golden.

Pop the onion into a large pan, add the roasted squash and any leftover remaining oil, fry with the rocket until soft and the onions are turning golden and the rocket is whilted.

Stir through the cheese until melted.

Pour in the pasta and mix well.

Divide between two bowls and top with the toasted almonds.

Enjoy,

Leitchy xx

Vanilla Protein Pancakes with Banana, Chocolate and Caramel

Morning Guys! Hope you all had an incredible weekend. Friday night I went out with one of my friends from sixth form for a few rounds of cocktails and a good old catchup. Then Saturday morning I went to the gym, lounged around and then me and my Mum went to TKmaxx so I could get my friends some bits for their birthdays and I also picked up some bits for myself like granola, almond milk and a new travel overnight bag as I broke mine. Then I got some work done before tea and then chilled and watched Saturday night TV with my Mum. Monday I got up again and went to the gym, I normally take weekends off but feeling a little stressed at the moment so going to the gym and starting my day by moving, really calms my nerves. Then after that I spent all day working, packing up big orders and catching up on admin. Sunday I made and packaged all the bars for my new stockist and then my boyfriend came round. Tuesday morning we went to the gym together, he went off to uni and cracked on with packing boxes for PorterBrook deli in sheffield and making sure I’ve got all my online orders sorted.

So today I’m sharing my pancake day morning pancakes. These are the nicest pancakes I’ve ever made and eaten. So you just have to give them a try! Vanilla protein pancakes (perfect post workout) topped with all the best things. Enjoy x

Ingredients – serves one

Pancakes –

1 scoop vanilla whey protein powder

2 tbsp spelt flour

1 egg

8 tbsp oat milk

0.25 tsp baking powder

butter to fry

Toppings –

Caramel – 20g medjool dates, 2 pinches of salt, boiling water, 1 tsp cacao powder – mash together with a little hot water until thick but smooth.

Pb – 1 tbsp peanut butter, 0.25 tsp mixed spice – mix together

2 pieces of dark chocolate, melted

1 banana, sliced and grilled until golden

3 chocolate covered hazelnuts, chopped

1 tsp dessicated coconut

0.5 tsp maple syrup

2 tbsp full fat or coconut yoghurt

Method

Whisk the pancake ingredients in a bowl until thick yet smooth.

Melt a thin slice of butter in a pan. Add a heaped tbsp of the batter into the pan (you’ll probably be able to do 3 at once) and cook until golden, flip and cook until golden and springy.

Stack on a plate and repeat.

Should make around 6.

Serve spread out in a curved plate topped with the date caramel, spiced pb, yoghurt and grilled banana.

Decorate with the melted chocolate, chopped hazelnuts, coconut and maple syrup.

Enjoy,

Leitchy xx

Savoury French Toast

It’s a french toast kinda week. I’ve shared sweet and now savoury! Switch the pesto for chilli jam and the mushrooms for rocket/pea shoots and feta for a different mix!

Enjoy.

Ingredients – serves one

Toast –

1 large slice of sourdough, halved

1 egg, whisked

1 tsp butter

Mushrooms –

100g mushrooms, sliced

salt and pepper

drizzle of oil

Toppings –

55g halloumi, sliced

1 tbsp pesto – I used Jamie Oliver

2 eggs

Method

Fry the sliced halloumi in a dry non stick frying pan over a medium heat until golden on each side.

Put to one side.

Fry the mushrooms in a good pinch of salt and pepper and a drizzle of oil until soft.

Pour into a bowl.

Dip the bread in the whisked egg until soaked and coated all over.

Melt a little butter in the pan and add the soaked bread. Fry until golden on both sides.

Meanwhile poach the eggs in a pan of boiling water for minutes for runny yolks.

Stack the toast on a plate, spread with pesto and top with the fried mushrooms, halloumi and poached eggs.

Enjoy,

Jordan x

Cinnamon and Orange French Toast

Morning guys! Hope you all had a fab weekend! I did! Friday night I chilled with my Boyfriend and Mum, we made tea together and then had cocktails and watched TV. Saturday morning I made porridge for everyone and then me and Rob went to the gym for a killer workout with my friend Kitty and then for cheeky nandos. Was feeling like a very stereotypical gym type haha! That afternoon we chilled and then my girly Yas came as me and her were off out dancing and drinking in town. We had such a good evening, some gorgeous cocktails and such a good laugh and dance. Sunday I did nothing but chill and nap and then Sunday night I caught up with the Voice. Monday I made all the chocolates for the NEW LeitchyCreates Praline range, post office run, admin and to meet my friend for a coffee and a catch up. Tuesday was pancake day so I obviously had pancakes for breakfast, lunch, tea and pudding. I also caught up on recipe developing, admin and website to dos, as well as emails.

So today I’m sharing a recipe I made Monday morning! Cinnamon french toast topped with orange, yoghurt (feel free to use coconut yoghurt), chocolate, crunchy almond butter, toasted almonds, hemp seeds and a french toast must have, maple syrup.

Enjoy.

Ingredients – serves one

Toast –

1 lagre slice of sourdough, halved

1 egg

0.25 tsp cinnamon

a pinch of salt

butter to fry

Toppings –

1 heaped tbsp yoghurt

1 tbsp almond butter

2 tsp toasted flaked almonds

1 clementine, peeled and chopped

1 tsp hemp seeds

1 tsp chopped dark chocolate

1 tsp maple syrup

Method

Whisk the egg, cinnamon and salt in a bowl.

Dip in the slices of bread to soak and cover in the egg mix.

Melt a little butter in a frying pan over a medium heat.

Add the egg soaked bread and fry until golden on each side.

Pop the toast stacked on a plate.

Dollop on the yoghurt and almond butter.

Scatter over the almonds, orange, hemp and chocolae.

Drizzle with maple syrup.

Enjoy,

Jordan x