Blueberry and Fennel Compote Porridge

Morning guys! I think this is the best summer we’ve had in years. The weather is just stunning!!

So last weekend, I actually put alllllll my work away and just chilled out! Very rare! I normally take weekends ‘off’ but I’ll still spend a morning or an evening working but this I didn’t at all. Saturday morning I reorganised my room and had a good old clean which was probably more satisfying than it should’ve been haha! Then I did some cooking before chilling out all afternoon in the garden, reading my book, listening to podcasts and eating ice cream sundaes! Then Sunday Me and my Mum went on a lovely walk down the side of a river and then sat on a hillside and had a good old picnic. We then went back home for another ice cream sundae and some more reading. I also did some non work related baking, I made some low sugar banana bread for snacks and puddings and breakfast on the go. I like to make a load and shove it in the freezer for something to go to when I don’t have time. I also made my Mum and I a beautiful al fresco tea from the gorgeous Green Kitchen Stories at home book and chilled out in the sun and had a good old natter. A super relaxed and much needed weekend off. This week is going to be hectic but I’m going to take everyday as it comes and make sure I have me time and down time so I don’t get too overwhelmed like I did at the end of last. It takes time to learn to step back but I’m working on it as it’s so important.

So Today I’m sharing one of my new favourite porridge recipes. After getting back from Copenhagen and experiencing Hygge and eating lots of delicious porridge, It’s become my new favourite breakfast option and I’m loving experimenting with various compotes. This one sounds a little strange but it’s honestly magical, paired with creamy yoghurt and the crunch and depth of flavour from the almonds and nibs, perfect. Enjoy.

Ingredients – serves one

​Compote –

50g fresh blueberries

0.12 tsp dried fennel seeds

1 tsp maple syrup

​Porridge –

25g rolled porridge oats

25g rolled jumbo oats

200ml cashew milk

a pinch of salt

​Toppings –

2 tbsp full fat live yoghurt/dairy free yoghurt

1 tbsp roasted almond flakes

1 tsp cacao nibs

Method

Pop the bluebrries and fennel seeds in a small pan with a thin layer of water to cover the bottom.

Pop the pan over a low to medium heat, bring to the boil and then a medium simmer until thick – mash the blueberries with a fork when they are soft. Keep a close eye as it will thicken fast.

Meanwhile, pop the oats, milk and salt in another pan over a low heat.

Stir constantly until thickened.

Pour the porridge into a bowl.

Pour the thickened blueberry compote on one side and dollop the yoghurt on the other.

Scatter the almonds and nibs diagonally down the middle and serve.

Dig in!!!

Enjoy,

Leitchy xx

Nectarine, Corn and Avocado Open Sandwich

Morning guys! I hope you all had an incredible weekend full of gorgeous weather, BBQS and ice cream! I spent Saturday doing absolutely nothing in my garden and eating ice cream. Then Sunday was Fathers Day, so I took my Dad out for breakfast! I had a rejuvenator bowl which was sourdough, poached eggs, helium, hummus, roasted veggies, barley, pesto and avocado. We then headed off to the cinema to see Gifted! Best film I’ve seen since patriots day! Can’t recommend more! So emotional! Then we headed back to my Dads, I made us a fancy steak lunch and then I went back home to chill, soak up the sun and read my book. This week has been mental trying to make 100 chocolates in the boiling hot sun for a big order on Thursday. As much as it’s stressing me out, it’s also really exciting. Then tomorrow I’m off to London for an exciting business meeting! All super busy but things are moving forward so I’m super excited to see whats to come!!

Today I’m sharing a really quick and easy summer dish that I whipped up over the weekend. It’s sourdough which can be replaced for 2 slices of my sweet potato bread for a grain free alternative. Topped with cooling avocado, lemon, basil and corn mash. Then topped again with unpasteurised caerphilly cheese – feta would also work, more corn and juicy nectarine ummmummm! The corn, cheese and juicy sweet nectarine are a winning combination! This one would be perfect for breakfast, lunch and tea! It would also be delicious with peach or apple too! Enjoy my lovelies xx

Ingredients – serves two

2 large slices of sourdough

1 avocado

1 small lemon, juiced

a pinch of salt and pepper

15g basil, finely chopped

140g sweetcorn

1 nectarine, diced

80g caerphilly cheese, crumbled

pea shoots

Method

Pop a slice of sourdough on each plate.

Mash the avocado until smooth in a bowl, stir through the juice, seasoning, basil and most of the corn.

Spread the mix evenly across the two slices of bread.

Arrange the crumbled cheese on one side of the slice and the fruit on the other.

Scatter the remaining corn down the center and top with a few pea shoots.

Enjoy,

Leitchy xx

Sunshine Spiced Roast Squash Baked Eggs

Good morning my lovely lot! I hope you all had a fabulous weekend! I spent Saturday coming up with lots of exciting ideas for my shop and products and general LeitchyCreates ideas. Also background shopping for food styling which was very successful and you will have probably seen my new theme and background on instagram! I love it! Sunday I had a chilled morning followed by a lovely (but demanding) sunny and warm walk in the countryside with my Momma, healthy ice cream sundaes in the garden, a delicious chicken egg fried rice and pudding and Harry Potter in the evening! Perfect! Monday was back to business and chocolate making! I also started to reintroduce grains and gluten back into my diet. Now as you know if you’ve been following me for a while or if not check out my about I cut out grains and gluten when I got diagnosed with a lot of stomach digestive issues. Since doing so, I managed to stop taking 25 tablets a day (since last June) and I now only get stomach upsets when my mental health isn’t so clever. I’d say my stomach has been absolutely fine (food wise) since Christmas. As I’m in a really good place mentally and physically, I decided it was time to start introducing things! The more options the better right?! So on Monday I experimented with sourdough and was absolutely fine! I’m not going to really try any other bread and if I do have bread it will be from a bakery only with very few ingredients as possible. But saying that, if I fancy trying another loaf I will! I’m also going to stick with wholesome grains and ones that have been the least processed. So ancient and pseudo. For now anyway. Basically I’m going to carry on eating unprocessed, natural whole foods and eat what I fancy under that bracket, when I fancy! I’m so proud of myself and how far I’ve come. Even this last month I’ve come so far. I would’ve been so scared to try grains and gluten because of the worry of old symptoms. I’m in such a good place right now, I’ve decided I want to grow LeitchyCreates, I’m determined and I’m happy. I think that’s why now I feel ready to reintroduce things as I’m feeling so much happier and positive and therefore know even if my stomach doesn’t like something I try, it will digest better than it would if I was feeling low or super anxious. It’s crazy how my digestion and relationship with food has gone on such a whirlwind of a journey. I’d say right now is the healthiest I’ve ever been with food. Even before my eating disorder I never had a great relationship with food. I saw it as a comfort and something to do when I was bored and I thought skipping meals was ok and following advice from magazines about eating a single rice cracker for breakfast was ok! Now I eat three hearty meals a day, 3 snacks if my body needs it and a nibble on whatever takes my fancy in the moment. I’m not saying my relationship with food is now perfect because its not and these things take time but I’d say I’m 90% there rather than being at the other end of the scale from that this time last year. I’m learning more and more about being mindful and how to switch negative foods and low moods into positive ones. Also how to look at how far I’ve come rather than how far I’ve got to go. Thank you to everyone that has supported me in my journey so far. I don’t know where I’d be without those few. It’s an amazing community we are in, when used right and I can’t wait to see myself and others grow around me. The world is literally our oyster.

Oh and just to let you know, LeitchyCreates will always be grain and gluten free, refined sugar free, soy free and 100% natural and vegan.

Now, today I’m sharing the most comforting one pan baked egg dish I think I’ve ever made. I roasted the squash the night before for ease in the morning and then it was all ready to chuck in the pan in the morning. I served this with coriander and sauerkraut. A dollop of full fat yoghurt or coconut yoghurt wouldn’t go a miss either.

This dish would be totally acceptable for lunch or dinner too with a chickpea socca for dunking!

Enjoy xx

Ingredients – serves one

200g butternut squash, cubed

salt and pepper

1 tbsp coconut oil

1 onion, diced

2 garlic cloves, diced

4 cherry tomatoes, halved

0.25 tsp mild chilli powder

0.5 tsp tumeric

0.25 tsp ground ginger

0.25 tsp salt

a pinch of pepper

40g creamed coconut, chopped

150ml water

a handful of spinach

2 eggs

a handful of chopped coriander

Sauerkraut – optional

Method

The night before –

Pop the squash in a roasting dish with a pinch of salt and pepper and roast for 35 minutes – until golden.

Leave to cool before covering and popping in the fridge overnight.

In the morning –

Melt the oil in a frying pan and fry until golden. Add the onion and fry until golden. add the garlic, tomatoes and spices.

Stir to combine and then pour in the coconut cream, water and spinach.

Once wilted and the tomatoes have gone all soft, make two holes for the eggs and crack them in.

Sprinkle over the coriander and cover with a lid.

After 4 minutes the whites should be cooked and yolk still runny. Remove from the heat and slide onto a plate.

Scatter over some extra coriander, dollop on the sauerkraut and serve.

Enjoy,

Leitchy xx

Three Dips with Moral Fibre Crackers

Dip, Dip, Dipping with Crack, Crack, Crackers all day long!!!

I’ve teamed up with the lovely people at Moral Fibre to create three fabulous dips that are perfect on their own with the lovely crackers moral fibre create and also with crudités, as part of mezze meals or eaten alongside falafels, grilled meat or fish! Super versatile, bright and incredibly delicious and good for you! I like to keep a few handy in the fridge so that I can mix my snacks up throughout the week and also to have alongside my meals. It’s great to have a savoury snack to hand!

So there’s three different crackers in the Moral Fibre range – courgette (my fav), beetroot and spicy! I’ve created three dips for each one but to be fair, the crackers are super versatile and work with pretty much all of them. Well.. ish! Maybe not spice and pesto but hey, whatever floats your boat!

I love all three dips and they always go down a treat with guests too as they are super vibrant and incredibly flavoursome, if I say so myself!

Let me know your favourite and how you choose to serve the dips! With cracker, with crudités or alongside meat/fish/pasta etc.

Enjoy,

Leitchy xx

Pesto Hummus

 

Ingredients

1 can of chickpeas, drained and rinsed well

55g fresh basil

1 garlic clove, skin removed

half a lemon, juiced

25g parmesan, grated

2 tbsp light tahini

3 tbsp olive oil

salt and pepper

60g brazil nuts

Method

Start by toasting the brazil nuts in a dry pan over a medium heat until golden.

Pour the brazil nuts into a food processor with the remaining ingredients and blend until smooth.

Keep scraping down the ingredients from the side of the bowl and blend again until smooth and combined.

Scoop the hummus into a bowl.

Top with a drizzle of olive oil and some finely chopped nuts.

Keep in the fridge.

Courgette and Tahini Dip

 

Ingredients –

450g courgettes, ends removed and halved legthways

3 tsp light tahini

1 garlic clove

half a lemon, juiced

a pinch of salt

olive oil

Optional – a sprinkle of Dukkah 

Method

Preheat the oven to 200 degrees and line a tray with parchment.

Place the courgette halves, face up on the tray.

Pop in the oven for 35 minutes – soft and turning golden.

Pop the courgette in the blender with the tahinim garlic, lemon and salt.

Blend until smooth.

Scoop the dip into a bowl.

Top with a drizzle of olive oil and a sprinkle of dukkah.

Spiced Squash Dip

 

Ingredients –

1 medium to large butternut squash, peeled, seeds removed and cut into chunks.

salt and pepper

1 can of chickpeas

3cm by 1cm piece of ginger

3 garlic cloves, peeled and crushed

1 green chilli, roughly chopped

75g ground almonds

15g fresh coriander

2 tsp garam masala

1 tsp ground cumin

salt and pepper

100ml milk to blend – add gradualy

Nigella seeds to decorate – optional

Method

Preheat the oven to Gas mark 6.

Pop the squash in a large roasting dish and season well.

Bake for 1 hour until golden and soft.

Tip the roasted squash and all the remaining ingredients except the nigella seeds into a food processor.

Blend until smooth.

Pour the dip into a bowl and sprinkle with seeds.

Keeps in the fridge – 3 – 5 days