No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
Tag: fit life
Vegan Pumpkin Soup
Warms the soul as well as the belly!
Ingredients (serves 2-3)
- 200g butternut pumpkin
- 4 large carrots
- 125g can coconut cream
- 4 fresh sage leaves
- 1 sprig fresh rosemary
- 1 litre vegetable stock
- Chives to serve
Method
- Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
- Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
- Serve hot with chives on top.
Lemon quince Pterodactyl wings
Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!
These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!
Ingredients
- Turkey wings (about 800g which was 5)
- 2 tablespoons lemon infused olive oil
- 2 tablespoons quince paste
Method
- Preheat the oven to 170*C.
- In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
- Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!
Pumpkin Spiced Porridge
It’s only cold here for about 3 months of the year, which means there are 12 weeks of prime-pumpkin-porridge-tasting time to be enjoyed!
Ingredients (serves 2)
- 200g butternut pumpkin
- 1 cup almond milk
- 1 cup quinoa flakes
- pinch of pumpkin spice (I use 1 tsp cinnamon with 1 tsp cardamom, 1/4 tsp allspice, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
- coconut or Greek yogurt and flaked almonds to serve
Method
- Preheat the oven to 200*C. Skin and chop the pumpkin into small pieces and roast until soft and golden (approx 20-30 minutes).
- Place the pumpkin, spices and almond milk in a blender and process until smooth.
- Use the ‘pumpkin smoothie’ as a base to cook the quinoa flakes, on a saucepan over medium heat. Stir continuously (particularly the bottom so it doesn’t stick) until the flakes are soft and the mixture is thick and creamy. If you need to add more liquid, add more almond milk as you go.
- Top with yogurt and flaked almonds just before serving.
Tip: The most time-consuming part is roasting the pumpkin. So, roast a large pumpkin early in the week so that there’s plenty on hand to make porridge whenever you fancy!
Epic Raw Bliss Balls
The recipe for these bliss balls was an experiment for a Mayver’s Food competition on Instagram. They turned out spectacularly well, and I’m stoked that I’ve found a delicious new pre-workout snack!
Ingredients
- 1/2 cup dates
- 1/3 cup rolled oats
- 2 teaspoons cacao powder (you could use cocoa or carob instead)
- 2 teaspoons tahini
- 1/4 cup raw unsalted peanuts
- 1/4 cup shredded coconut
- 1/3 cup hot water
Method
- Soak the dates in hot water for 5 minutes to soften them, then remove from the bowl.
- Place the dates, oats, cacao, tahini and peanuts in the food processor and pulse until the mixture comes together. You may need to add a teaspoon of the water here and there if the mixture seems too dry. The mixture should not stick to the sides of the bowl, but should be just wet enough to stick together when firmly pressed.
- Remove the mixture from the processor bowl and roll into small balls (approx. 1 tablespoon mixture each) using your palms, before rolling the balls in the coconut.
- Store in an airtight container in the fridge, or for an icy treat, stored in an airtight container in the freezer. Enjoy these little moments of bliss!
Oats and Cheesecake 