Pb and J Smoothie Bowl

Hello! Sorry it’s been a while, it’s been pretttttty hectic to say the least. Exciting but hectic work wise but I’m looking forward to a bank holiday to sit back and relax and enjoy some time with my favourite people. Last weekend was the royal wedding and the cup, so we watched both, enjoyed the sun and had a BBQ. Sunday I walked into town with my boyfriend Rob and had a drink in the sunshine and some lunch. We then went home and spent the rest of the day relaxing in the garden. Monday was back to work, stressful work as its been warm all week, I had another big order to make and the kitchen was very hot so my chocolate wasn’t setting and if it was setting, it wouldn’t be setting correctly and getting the shine we want. So yeah, early mornings and late nights were the answer. I’ve also been catching up on emails, admin and orders. Planning events and summer ranges and catching up with my current stockists. I’ve been spending lots of time with my friends and family in the evenings. Monday with my boyfriend, Tuesday dog walk with my friend Kitty, Wednesday sushi and shopping with my Dad, Today chilling in the sun with Rob, Tomorrow drinks with Jordan (my mate, not me) and then Saturday is another big game, so off to the pub we go. Other than that no plans for the weekend but Monday we’re off to the wildlife park for the day with Rob and my Mum. So yeah, thats my week! I’m ready to enjoy my weekend as I’ve got two new stockists this week and another one coming soon so its been super busy and draining but also super exciting!!! Can’t wait to reveal them all and reach more people with my range!

Today I’m sharing a super incredible smoothie, great to start off the bank holiday weekend with a bang! Can’t go wrong with raspberry and peanut butter!

Enjoy x

Ingredients – serves one

Smoothie –

Peanut –

1 small ripe banana

2 tbsp peanut butter

a handful of ice

Raspberry –

1 small ripe banana

130g frozen raspberries

100g coconut kefir/yoghurt of choice

Toppings –

1 tbsp peanut butter

1 – 2 tbsp toasted coconut flakes

1 tsp cacao nibs

Method

Start by blending the peanut layer in a high speed blender until silky smooth.

Pour into a large glass jar.

Now blend the raspberry layer in the same blender until silk smooth and pour/scoop over the top of the peanut layer.

Top with the peanut butter, coconut flakes and cacao nibs.

Dig in x​

Sausages with Broccoli and Pomegranate Quinoa

Time to talk food. I think I originally had this with chicken but we only had so much so I searched the freezer for a different option and found some good old sausages. Fried simply and then paired with the quinoa and sauerkraut. Ummmmummm! The toasted seeds take it to a whole new level so don’t do a me, eat the whole meal and realise after that, they’re still just chilling on the side in the pan…

Ingredients – serves four

Quinoa –

200g quinoa

boiling water

200g tendersteam broccoli, chopped

1 pomegranate, deseeded

1 lemon zested and juiced

1 tbsp olive oil

salt and pepper

avocado, diced

Sausages –

8 97% or higher meat sausages, cut into four

To serve –

0.5 tbsp toasted pumpkin seeds

0.5 tbsp toasted sunflower seeds

Sauerkraut

Method

Boil the quinoa and broccoli in double the volume of water for 20 minutes or until soft and all the water has been absorbed.

Stir theough the pomegranate, lemon, oil and a pinch of salt and pepper.

Turn off the heat.

Fry the cut sausages in a frying pan over a high heat until golden and cooked through.

Stir the avocado through the quinoa mix and then divide the quinoa between four bowls.

Top with the sausages, seeds and a dollop of sauerkraut.

Enjoy,

Jordan x

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

Method

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.

Enjoy,

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

butter

Extras –

A poached egg each if you like.

Method

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.

Enjoy,

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

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.