Maca and Chocolate Porridge

Morning! So I’m sorry my posts have been a bit short and not too much time put into them! I’ve been super busy with Leitchy Creates making chocolates for events, stockists, big orders and trying to get my name in more places. I’ve also been redesigning my packing which is super exciting, really interesting and such a learning curve too. I can’t wait to see the results and share it with you too. So anyway I’ve decided to do one post a week, that I can dedicate more time too, make it super informative and special as I’m now a busy chocolate bee! I want to be able to share good content and really enjoy writing it, rather than rushing it to post it at a certain time and it looking rough and well, boring. I hope you understand that this is the best way for me right now and also prefer that I can have a good old natter, fill you in and tell you more about the recipe too.

So This week has been busy. Saturday I actually took the day off to chill in my garden in the sun and listening to my super chilled summer playlist. It was lush. Then we got an early night because Sunday we got up early as I was standing at a stall all day at Sharrow Vale market selling my chocolates. We got up early, packed up the car, unpacked the car and then waited for my boyfriend and his family to arrive so that we could assemble the gazebo (it was a five person job with lots and lots of tape). We were all set up by 10.30am and stayed all day until 5pm. It went really well and It was so lovely to see familiar faces, returning customers and my friends coming to support too. That night I made a batch of peanut praline bars and then just chilled. Monday we were up early again as we were off to a funeral, drop of chocolates at my stockist in Halifax and pick up ingredients from one of my wholesalers in Sheffield. We then got back, I made more peanut praline bars and also stocked back up on my lemon truffle bars.

Tuesday was a long day of chocolate making, I think I was stood for 6 hours solid, enrobing pralines for Cocoa Wonderland in Sheffield. I boxed them all up and delivered them straight away so I could get on with admin and then spend the evening chilling with my boyfriend. Wednesday was pretty similar to be honest, plus a lot of admin and also chilling with my boyfriend. Sorry if this is very same old this week ha! It’s not been as interesting as last as the sun was about, so I saw more people and did more things! Well anyway today was a little more eventful. I got up early, super early and went to the gym, got home quick change, smoothie bowl and then up and out the door to Hale near Manchester for a stockist meeting in the most gorgeous and delicious cafe. We dropped off the samples and then decided to stay for lunch for a little break after all the driving. I enjoyed a chai latte and then the garden breakfast that consisted of poached eggs, garlic mushrooms, spinach, grilled tomatoes, sourdough, home baked beans and the most delicious sweet potato hash brown. My Mum had bacon avocado toast and a latte and then we both shared the blueberry Bakewell slice with ice cream. UmmmUmmm. We then drove back home, I got on with admin, this blog and also emails. Then this evening I’m meeting my boyfriend for tea in town and then I’m back home and packing as tomorrow me and my Dad are off to London to see Harry Potter with an orchestra at the royal Albert hall, lots of good food and a bit of shopping. Then Saturday lunch I head back as I’m going out to celebrate one of my girls birthdays and my brothers home with his girlfriend for the weekend too! I can’t wait, it’s going to be lush!

Right so today I’m sharing a recipe using some of my NEW products in my chocolate range. It’s a chocolate banana bread like oat porridge using maca for a malty taste and hormone balancing properties. Maca is also great as it’s high in antioxidants (as is cacao), nutrients, improves energy and mood. But I use it more for the malty comforting taste more than anything! Topped with a quick strawberry compote, sweet fresh banana, hemp seeds and the best part – my NEW chocolate chunk grain and gluten free granola made with peanut butter and my chopped up chocolate chunks and also my NEW vanilla peanut butter chocolate spread. The granola adds crunch, a nice contrast in texture and the chocolate chunks melt into the porridge bowl for extra chocolate lovers dreaminess and also my chocolate spread slowly melts for gooey, melted chocolate bar like madness. It’s a winner all round. You can find the NEW products on my shop website – LeitchyCreates.

Ingredients – Serves one

Topping –

50g frozen strawberries


Porridge –

40g rolled porridge oats

10g oat bran

a pinch of salt

1 tbsp cacao powder

half a banana, mashed

1 tsp maca powder

200ml almond milk

Extras –

half a banana, sliced 

2 tsp chocolate spread 

1 tbsp granola

1 tsp hemp seeds


Start by frying the frozen strawberries in a small non stick dry pan until golden and slightly charred. Add a few splashes of water and cook until warm and then pour into a bowl.

Place all the porridge ingredients in the pan you just used to fry the strawberries in. Stir over a low to medium heat until thickened.

Pour the porridge into a bowl.

Arrange the banana slices down one side of the porridge bowl and pour the saucy strawberries alongside.

Scoop the chocolate spread onto the porridge bowl and leave to melt.

Scatter the granola and hemp seeds in the gaps.

Enjoy xx

Vanilla, Blueberry and Lemon Protein Pancakes

More pancakes! Maybe my favourite breakfast at the minute. This ones nice and summery with lemon and blueberries. I think you’ll love it, especially in this weather!

Enjoy xx

Ingredients – serves one

Yoghurt –

35g full fat live yoghurt

0.25 lemon, zested

0.5 tsp honey

Pancakes –

1 scoop of vanilla whey protein

2 tbsp spelt flour

1 egg

0.5 tsp baking powder

100ml oat milk

60g frozen blueberries

Toppings –

1 tbsp toasted coconut flakes

1 tbsp almond butter

a handful of blueberries


Mix the yoghurt ingredients together in a bowl until combined.

Mix the pancake ingredients together in a bowl until smooth and combined.

Drizzle a little olive oil in a frying pan over a low to medium heat.

Add 3 heaped tbsp of the batter into the pan, in three seperate circles.

Cook until golden underneath, flip and repeat.

Stack on a plate.

Should make around 6 pancakes.

Arrange the pancakes on a plate.

Dollop with the lemon yoghurt and almond butter.

Decorate with the blueberries and coconut flakes.


Leitchy xx

Lunch Bowl – all the good stuff

Morning my lovely lot. So today I’m sharing a super simple nourishing bowl of goodness, which is a great fridge cleaner, a quick dish and one that will leave you satisfied and glowing. Enjoy x

Ingredients – serves two

2 fillets of salmon (about 120g each)

2 large handfuls of spinach

2 tsp butter

salt and pepper

1 tomato, diced

1 tsp balsamic

salt and pepper

half an avocado, sliced

100g halloumi, sliced

2 slices of sourdough, toasted


Extras –

A poached egg each if you like.


Preheat the grill and line with foil.

Pop the salmon fillets on the grill and grill until golden.

Meanwhile, sautee the spinach with the butter and a pinch of salt and pepper in a pan until whilted and then pour into a bowl.

Pop the pan back over a medium heat and fry the halloumi on each side until golden. Transfer to a bowl.

Butter the sourdough, cut in half and pop a slice in each bowl.

Chop up the cooked salmon and put this alongside with the avocado, spinach, halloumi and tomato.

Drizzle over the balsamic and season with salt and pepper.


Leitchy xx

Chocolate Banana Bread Porridge

Ingredients – serves one

Bananas –

0.5 tsp butter

9 slices of banana

Porridge –

remaining banana, mashed

50g rolled porridge oats

200ml oat milk

a pinch of salt

1.5 tbsp cacao powder

Toppings –

1 tbsp peanut butter

1 tbsp chocolate coconut flakes

1 piece of chocolate, chopped


Fry the banana slices in the butter in a small pan until golden on each side. Transfer to a plate and pop to one side.

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

Pour into a bowl and dollop on the peanut butter.

Arrange the banana slices down the middle and then scatter over the coconut flakes and chocolate.


Miso Cod with Kimchi Broccoli and Noodles

Ingredients – serves two


2 cod fillets

2 tbsp brown miso paste

1 tbsp coconut aminos

Noodles –

100g buckwheat noodles

Broccoli –

1 tbsp ghee

100g spinach

250g roasted tendersteam broc

2 tbsp kimchi

1 tsp garlic granuals

1 tbsp sesame seeds


Preheat the oven to 210 degrees.

Chop the broccoli stalks into four and pop in a roasting dish. Roast for 10 minutes.

Place the cod loins on a lined baking tray.

Mix the miso and aminos together in a bowl and spread equally on each cod fillet. Wrap the fillets up in the parchment to stop any juices spilling out and place in the oven for 20 minutes.

After the broccoli has roasted, pour it into a pan with the ghee, spinach, kimchi and garlic and fry until soft and charred – over a medium heat.

Meanwhile cook the noodles in a pan of boiling water for 10 minutes.

Stir the sesame seeds through the broccoli mix and then divide between two bowls.

Drain the noodles and divide these between the two bowls too.

Top with the roasted miso cod fillets and pour over any juices.


Leitchy xx