Chocolate porridge is the best! It’s sweet, warm and delicious, just what we want on cold wintery mornings (or evenings!) and a perfect way to start the day. To make this porridge extra creamy, I’ve added a spoonful of coconut butter. If you’ve never tried it, you must! Coconut butter has a rich, velvety texture that tastes creamy and is amazing spread on toast, added in smoothies or simply eaten with a spoon!
The crumble topping is really easy to make and takes this dish to another level… I like to make the crumble for all different flavours of porridge, from apple and cinnamon to mixed berry and peanut butter. If there’s any left over, simply pop into a jar and use for sprinkling on top of smoothies or yoghurt.
Heres how to make my chocolate crumble oats…
You will need:
- 60g of oats
- 30g mixed nuts
- 1 tbsp of raw cacao powder
- 1 tbsp of coconut butter (I used Go Nutrition)
- 1 tbsp of maple syrup
- 250ml of milk
How to make:
Roughly chop the nuts and add to a pan with 10g of the oats. Gently toast the oats and nuts for a few minutes, making sure to stir frequently to prevent burning. When lightly brown, spoon out of the pan and set aside to cool.
Prepare the porridge by adding the remaining ingredients to the pan, simmer for 5 minutes and keep stirring until thick and creamy. Spoon into a bowl and top with the crumble and some fresh fruit. Enjoy!
Only the pure in heart can make a good soup – Ludwig van Beethoven
January is the time for curling up on the sofa with a big bowl of steaming hot soup, feeling warm and snuggly. It’s like central heating for the soul! As I can’t eat onions (who knew they’re in pretty much everything?!) I struggle to find any ready made soups from the supermarket as onion tends to be a staple ingredient. So I’ve started to make my own soups, and so far I’m loving the flavours.
There’s also something satisfying about making your own soup, blending it together and heating it up in a pan for lunch the next day with a few slices of warm buttered toast. It fills you up without feeling sluggish after and is a great way of sneaking in left over vegetables that may otherwise have been thrown out at the end of the week.
This soup will last in the fridge for up to 5 days, making the perfect dish to take to work, and it really couldn’t be any simpler.
Here’s how I made it…
You will need:
- 250g of carrots (approx 2 large carrots)
- 1/2 red bell pepper
- 200g dried red lentils
- 1.5 litres of stock (I used beef stock but vegetable will work great too)
- 20g of fresh finger
- 2 garlic cloves
- 1/2 tsp of cumin
- 1/2 tsp of turmeric
- 1/4 tsp of cinnamon
- 1/4 tsp of chilli flakes
- salt and pepper to season
How to make:
Prepare the carrots and red pepper by roughly slicing into coin sized pieces, boil the kettle to make the stock (if using a stock cube) and set a pan on a medium heat. Add the vegetables, stock and red lentils to the pan, stirring together.
Next thinly slice the garlic and ginger, and add to the pan with the rest of the spices. Bring to the boil and then simmer for 30 minutes or until the carrots are soft.
Leave to cool slightly before adding to a blender (I use my NutriBullet and blend in batches) and blend until smooth, or use a hand blender in the pan whilst still warm. Serve hot with toasted bread and butter!
Overnight oats are one of my favourite breakfasts to make, they’re so easy to mix together the night before and grab a jar of them before heading out of the door in the morning. I usually exercise at 6am and after I’ve got showered and ready for work, I simply top the oats with fresh berries and seeds and munch away while I’m sat at my desk.
There’s so many different flavour combinations that it’s no wonder overnight oats have become my staple breakfast! I like adding grated apple and cinnamon, or if I’m in a chocolate mood (more often than than not…) I’ll add a heaped teaspoon of raw cacao powder and a spoonful of peanut butter – so good!
This recipe is made with conference pears (any type will work fine though) and ground ginger for a lovely spiced ‘gingerbread’ hint. I’ve also added chia seeds for an extra protein boost and it also creates a slightly different texture compared to just using oats alone.
You will need:
- 45g of oats
- 1 tbsp of chia seeds
- 1 pear (peeled and grated)
- 1/4 tsp of ground ginger (or 1/2 tsp if you prefer a more intense spice)
- 1/2 tsp of maple syrup
- 160ml of milk (I used coconut milk from a carton)
- 1 tsp of flaxseed (optional)
Peel and grate the pear into a bowl, add the rest of the ingredients and stir until completely combined. Leave in the fridge overnight and enjoy chilled for breakfast. Top with more pear, fresh fruit and a sprinkle of flaxseed.
Oh hello 2017! January is the month when most of us decide to set new goals for the year ahead, feel more conscious to eat healthier and set aside time to become more active. A few of my aims for this year is to experiment with more flavours, ingredients and try out new things in the kitchen. So, my first recipe of 2017 is this delicious beetroot and raw cacao smoothie bowl…
It might seem like a slightly strange flavour combination, but trust me, it tastes awesome! The beetroot adds an earthy tone to the smoothie but when blended with the intense flavour of raw cacao it creates a luxurious velvety taste that’s crammed full of goodness. You can add a little more liquid if you prefer to drink it from a glass otherwise the texture will be more like soft scoop ice-cream, yum!
You will need:
- 100g of cooked beetroot (in natural juices) – I used the vacuum packed beetroot
- 1-2 frozen bananas
- 1/2 avocado
- 1 heaped tsp of raw cacao powder
- 1 tbsp of oats
- 1 tbsp of greek yoghurt
- cup of milk (I used coconut)
How to make:
Simply add all of the ingredients to a blender and whizz together until smooth and creamy. Pour into a bowl (or glass) and top with your favourite fruit, granola and nuts. Enjoy!
Christmas is almost upon us and although we’re all busy buying gifts for our loved ones, sometimes it’s nice to make your own presents and there’s nothing more tastier than a jar of homemade granola! I love making my own granola as it means I can play around with flavours and know exactly what the ingredients are rather than some of the sugar heavy store versions. There’s something really satisfying about making your own granola too, the kitchen smells amazing when it’s baking and it’ll make the perfect gift for that special someone!
Here’s how I make my own Winter Granola…
- 150g oats
- 125g mixed nuts (I used a mix of cashews, peanuts, macadamia and pecans)
- 2 tbsp of pumpkin seeds
- 2 tbsp of sunflower seeds
- 1 tsp of cinnamon
- 1/2 tsp of mixed spice
- 1 tbsp of pure maple syrup
- 1 tbsp of coconut oil
- pinch of sea salt
- 75g of mixed dried fruit
Preheat the oven to 180°c (160°c fan). In a pan, gently heat the coconut oil, maple syrup, cinnamon and mixed spice together until dissolved, be careful not to burn. In a large bowl, weigh out all of the other ingredients (excluding the mixed dried fruit) and stir together. Pour the liquid into the bowl and stir until the oats are completely covered. Transfer the mix onto a large baking tray and spread out evenly.
Pop into the oven and bake for 15 minutes, stir every 5 mins to ensure all of the granola is baked and golden brown. This also helps the nuts and oats to stop burning, this can happen pretty quickly if you don’t watch out!
When golden, remove from the oven and stir in the mixed dried fruit. Leave to cool before storing in an airtight jar.
Chocolate & hazelnut is a classic flavour combination, and one of the best smoothie bowls to make! I used to love Nutella but since I’ve started being much more aware of what I’m putting into my body, I tend to stay away from the shop bought version (Sarah Wilson, founder of I Quit Sugar, has a great article about it here) and make my own using ground hazelnuts, raw cacao and pure maple syrup. It’s so much more tastier too knowing you’ve made it yourself!
Here I’ve made one of my classic smoothie bowls, you can easily swap out the flavours by adding peanut butter or ground almond instead, it’s great to experiment. I’ve also added avocado as I find it makes the smoothie extra thick and creamy. I love topping my bowls with fresh fruit and a handful of granola. I’ll be sharing a homemade granola recipe soon, so keep a look out!
- 1 banana, chopped and frozen
- 1/2 ripe avocado
- 1 tbsp of whole or ground hazelnuts
- 1 tbsp of raw cacao
- 1 tbsp of chia seeds
- 1/2 – 1 cup of milk (I like to use Koko coconut milk)
Simply add all of the ingredients to a blender (I use a NutriBullet) and whizz together until thick and creamy, add more or less liquid depending on how thick you prefer your smoothie.
Top with fresh fruit, granola and seeds. Even a spoonful of greek yogurt would be delicious!
Chia jam has been a staple in my kitchen for quite some time now, and I’m excited to share my winter spice plum recipe with you – a perfect gift for Christmas.
Chia seeds are used in lots of vegan recipes, as they often act as an egg replacement, making them ideal for baking cakes, chia puddings and other delicious treats. One of the great things about chia seeds is that they can hold between 9-12 times the amount of liquid they are soaked in, making them a perfect addition to fresh homemade jam.
Many store-bought jams contain huge amounts of sugar, I’ve discovered that you only need a tablespoon or two of maple syrup or honey to sweeten chia jam, and that can only be good thing right!
This recipe makes 1-2 small jars, and will last for 7-10 days in the fridge (with an airtight lid).
- 475g of plums, stoned
- 2 tbsp of sugar (I used coconut sugar for a slightly caramelised flavour)
- 1/2 tbsp of coconut oil
- 1 tsp of mixed spice
- 1/2 tsp of vanilla extract
- 1 tbsp of orange juice
- 3 tbsp of chia seeds
Preheat the oven to 200°c (180°c fan) and line a baking tray. Stone the plums and roughly chop into small pieces, add to a mixing bowl with the coconut oil, sugar, mixed spice and vanilla extract. Using a spoon, mix the fruit together until evenly coated.
Lay out the fruit on to the tray and pop in the oven, bake for 25-30 minutes until soft and sticky. Leave to cool.
Add the spiced fruit to a blender (I used my NutriBullet) and add a tbsp of orange juice. Blend for a few seconds until roughly smooth. Scrape into a bowl and add the chia seeds. Stir together until well combined and spoon into jars. Pop in the fridge overnight and enjoy spread on toast, with greek yoghurt or give as a gift for Christmas!
This is one of my favourite sweet treats to make, the mix of raw cacao and smooth peanut butter is an absolute dream! I like to make a batch of these as a sweet snack, and I leave a bowlful of them in the fridge and pop the rest in the freezer – then there is always delicious treats at my fingertips.
The secret to making these bliss balls stick together is by soaking the dates in freshly hot boiled water. This makes them extra soft and easy to blend. I also find that you can use any form of dates when you soak them in hot water, which means you don’t have to buy super expensive medjool dates instead.
I’ve used peanuts and cashews as the base of the bliss balls but you can swap these for any type of nut you prefer. They would even taste delicious with almond butter instead of peanut, actually any nut butter would be awesome!
So, here’s my recipe…
You will need:
- 100g of peanuts
- 100g of cashews
- 150g of dates (pitted)
- 50g of desiccated coconut
- 2 tbsp of peanut butter
- 2 tbsp of raw cacao powder
- 1 tbsp of honey or maple syrup
- 1 tbsp of ground linseed (optional)
Boil the kettle and soak the dates in a bowl. Blitz the nuts in a processor until they form a fine crumb. Next drain the dates and add to the processor with the rest of the ingredients and blend until sticky and combined.
Using your hands, roll into small balls and pop in the fridge for an hour. This recipe makes approx 30 bliss balls. Store in the fridge or freezer.
By Healthy Jon
Creator of healthyjon.com
A raw cheesecake is a great place to start if you are relatively new to healthy dessert making, all you need is a food processor and a freezer. The base consists of; dates & nuts and the filling consists of; cashews, coconut oil, coconut milk & agave/honey/maple syrup etc., then just add flavourings to both to create different varieties of cheesecake. How easy is that!
You will need:
For the base:
- 15 medjool dates
- 1 cup of mixed nuts
- 2 tbsp. of desiccated coconut
- Zest of 1 lemon
For the filling:
- 200g of soaked cashews
- ½ cup of coconut oil (solid)
- 200ml of coconut milk
- 4 tbsp. of agave/honey/maple syrup etc.
- Dash of vanilla essence
- Zest of 2 lemons and juice of all 3
- Soak your dates for at least 2 hours (preferably 4) then drain, rinse and dry.
- Add the nuts to the food processor and blitz until they form a small crumb like texture (do not blitz for too long or they will turn into a powder, just 10 seconds will do), then add the remaining base ingredients and blitz until it starts to come together.
- Remove and spread into the base of a spring form pan, making sure it is even all over, pop in the freezer to set.
- Clean the food processor then add the dry cashews along with the remaining filling ingredients (melt the coconut oil first) and blitz until VERY smooth, the smoother the mixture, the lighter and creamier your cheesecake will be.
- When silky smooth pour over the base, spread flat and pop back into the freezer for 4 hours then serve.
NOTE. This will last quite a while in the freezer so you can make it well ahead of time if you need to, just remember if frozen for more than 6 hours or so it will need about an hour to soften up before you can serve it.
For more delicious recipes from Healthy Jon, visit his website healthyjon.com or find him on Facebook, Instagram, Pinterest & Twitter
Grilled salmon is one of my favourite mid week meals, it’s simple and quick to make and you can add different herbs and spices depending on what mood you’re in! I like to add chilli flakes, a squeeze of lemon (or lime) and a grind of sea salt and pepper, or sometimes I will add a splash of tamari and a drizzle of honey.
As I like to make the salmon the star of the show, I tend to keep the stir-fry pretty simple. For this recipe I’ve added lots of greens, ginger and also grilled cherry tomatoes. You can add any vegetables you like to the stir-fry, the more the merrier!
- 1 x salmon fillet (I prefer boneless, remove the skin after grilling)
- 1/2 tsp of cumin seeds (or ground cumin)
- juice of half a lemon
- 1/4 tsp of cinnamon
- sea salt and pepper
- 1 inch of fresh ginger (grated)
- 1 clove of garlic, crushed
- 5 cherry tomatoes
- 2 handfuls of spinach
- 2 handfuls of kale (I LOVE black kale)
- 1/2 courgette
- 4 baby sweetcorn (or small handful of prepared corn)
- 1/4 red or green pepper
- sprinkle of fresh parsley
Turn the grill on to a medium to high heat and prepare a baking tray with foil. Lay the salmon (skin side down) and the cherry tomatoes onto the baking tray, season the salmon with 1/4 tsp of cumin seeds, cinnamon, squeeze of lemon juice and a grind of salt and pepper. Pop under the grill.
As the salmon begins to cook, chop the vegetables into bite size pieces and start to heat up a wok using a small amount of coconut oil. To the wok, add the rest of the cumin seeds, the grated ginger and crushed garlic, and begin to stir-fry the vegetables leaving out the kale and spinach – these will be added towards the end.
After 10-12 minutes the salmon should be cooked through (check the the deepest part for the flesh to be firm) and the tomatoes grilled. Remove from the grill and leave to one side, add the kale, spinach and lemon juice to the wok and stir-fry until they start to wilt. Remove the skin from the salmon, and serve with the stir-fry. Add a sprinkle of parsley and sesame seeds to garnish!