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

Method

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.

Enjoy.

Miso Cod with Kimchi Broccoli and Noodles

Ingredients – serves two

Cod-

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

Method

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.

Enjoy,

Leitchy xx

Baobab, Banana and Pineapple Fried Porridge

Gotta have a fancy porridge bowl at the weekend! Heres a fruity, summery and indulgent one using my NEW chocolate spread and granola! Hope you love it! xx

Ingredients – serves one

Topping –

0.5 tsp coconut oil

50g pineapple, diced small

half a banana, sliced

0.5 tsp baobab powder

Porridge –

half a banana, mashed

1 tbsp cocout milk powder

a pinch of salt

30g porridge oats

10g oat bran

0.25 tsp vanilla ecxtract

200ml water

0.25 tsp cardamom powder

1 tsp honey

Extras –

1.5 tsp chocolate spread – I used LeitchyCreates

1 tsp hemp seeds

2 tsp granola – I used chocolate

2 frozen raspberries, crumbled

Method

Fry the topping ingredients in a small porridge pan until the banana is golden.

Pour into a bowl and pop to one side.

Pop the porridge ingredients into a the same pan you used to make the topping. Stir over a low heat until thickened.

Pour the porridge into a pan.

Scatter the banana mix down the middle of the porridge bowl.

Scoop the chocolate spread alongside and scatter over the hemp, granola and raspberries.

Enjoy xx

Rainbow Sausage and Egg Bowl

Morning! I hope you all had the best bank holiday weekend! I had a lovely few days off! I started Thursday afternoon! We went to Hull to pick up my brother from uni and go out for lunch. That evening we just chilled and caught up. Friday we went for lunch and to my Grandmas to see my cousins and get our Easter eggs. That evening I went out with one of my faves for a few cheeky cocktails and a good old dance. Saturday was a slow day as I didn’t feel great, not because alcohol but because my stomach was playing up. Sunday we all had breakfast together, shared out our eggs and then me, my brother and mum went out for a lovely posh lunch. Came home, chilled and then I went out for my second Sunday dinner with my boyfriends family. After that I just went home and sat there feeling very very full. Sunday he snow had hit again, luckily it cleared up later but it stopped me seeing two friends and my boyfriend meeting me, my brother and my dad for lunch. Luckily he came later on though. That evening we just all chilled because my brother was going back Tuesday morning. Tuesday was back to work, admin and making new products. Today is releasing new products, delivering to stockists and then admin. The rest of the week will be admin, making new products and organising what I’ll be making for my upcoming events.

So today I’m sharing a recipe that can be enjoyed for breakfast, lunch or dinner! Simple yet flavoursome, incredibly nourishing and comforting at the same time.

Enjoy xx

Ingredients – serves two

Mushrooms –

250g mushrooms, diced

2 sausages, cut into four

salt and pepper

1 tsp olive oil

Spinach –

200g spinach

water

100g asparagus, chopped

salt and pepper

Eggs –

1 tsp oil

2 eggs

Tomatoes –

100g cherry tomatoes

tin foil

To serve –

sauerkraut

Method

Fry the mushrooms and sausages with the olive oil and a pinch of salt and pepper in a frying pan over a medium heat untilt the sausages are golden and the mushrooms are soft.

Whilt the spinach in another large pan until in a little water with the asparagus, drain and pour back into the pan, season with salt and pepper.

Meanwhile grill the tomatoes under a high grill until golden.

Shove the spinach mix to one side of the pan, drizzle the oil on the other and crack in two eggs.

Cook until the whites are cooked and the yolks are stil runny.

Divide the mushroom mix, the spinach mix, the eggs, grilled tomatoes and a dollop of saurkraut between two bowls.

Enjoy xx

Crispy Salmon and Cheddar Fritters

Hello, hello, hello, today I’m sharing basically another pancake recipe with crispy salmon and dill. The most perfect combination. Enjoy x

Ingredients – serves two hungry souls

Fritters –

1 tsp olive oil

2 leeks, finely chopped

4 large eggs, whisked

40g unpasturised cheddar, diced

10g dill, chopped

a pinch of salt and pepper

Salmon –

x2 120g fillets of salmon

salt and pepper

To serve –

2 heaped spoonfuls of yoghurt

5g dill, chopped

Method

Preheat the grill to high and line with foil.

Place the salmon fillets on the lined grill, season and then grill until crispy.

Meanwhile, drizzle the oil in a frying pan.

Place over a medium heat.

Mix the fritter ingredients togther in a jug until combined.

Scoop four heaped serving spoons of the mix into the pan at a time, about the size of your palm, leave to cook and turn golden underneath, flip and cook until golden and then pop on a plate, repeat. It should make 10.

Pop 5 fritters on each plate, side with the salmon fillet, a dollop of yoghurt and then scatter over the dill.

Enjoy,

Leitchy xx