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Simple Carrot & Coriander Soup

carrot & coriander soup top

Carrot & Coriander has to be one of my all time favourite flavoured soup! Most of the soup that you can buy are full of preservatives, dairy, sugar etc etc This version is extremely simple to make and is absolutely packed full of flavour with only 7 healthy ingredients that you should already have in your kitchen!

As the weather seems so depressing a the moment I thought now was a great time to share my recipe.

Portion 3-4

Prep: 5 mins

Cooking: 35 mins

GF,DF,VG,V,RSF

Ingredients:

  • 2 tbsp olive oil
  • 4 garlic cloves, crushed
  • 2 small red onions or 1 large, diced
  • 1kg carrots, roughly chopped
  • 1 litre veg stock (good quality)
  • 1 tsp dried coriander leaf
  • handful fresh coriander
  • salt & pepper

Method:

  1. Place a large pan on a low/medium heat with the olive oil and crushed garlic until it’s sizzling
  2. Dice the red onion and add to the pan along with a pinch of salt and pepper
  3. Meanwhile roughly chop the carrots (I use organic so don’t bother peeling) and add straight to the pan along with the teaspoon of dried coriander, a pinch of salt & pepper and cook down for 5 minutes
  4. Add 1 litre of veg stock and reduce to a simmer for 30 minutes making sure to place the lid back on the pan
  5. Simply add the handful of fresh coriander (you can add more to your taste) with the stalks and hand blend or place in a blender/processor
  6. It’s now ready to serve

Tip: I like to top mine with fresh coriander, a pinch of black pepper and a drizzle of olive oil.

Creating this soup? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW.

carrot & coriander soup front view

Colourful Lentil Soup 3 Ways

cauliflower lentil soup

I created this Lentil soup 3 ways to inspire people into creating more colourful and tasty ways of eating soup. Lentil soup or any other soup doesn’t have to be boring or dull looking, you just have to get great flavours and colours into it.

The base of this lentil soup is so cheap (easily less than £1 a portion) and simple to make. It’s absolutely perfect to batch cook and refrigerate/freeze to have at work during the week.

For people who say eating healthy, real food is too expensive send them this 🙂 

4-6 Portions

Prep: 10 mins

Cooking: 30 mins

GF,DF,VG,V,RSF

Ingredients for soup:

  • 450g peeled sweet potato
  • 2 celery stalks
  • 3-4 medium carrots
  • 1 medium/large red onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1.5 litres of good quality veg stock (I use this one
  • 1 cup of red split lentils
  • salt & pepper

Ingredients for Crispy Kale topping (quickest):

  • handful kale
  • sprinkle of smoked paprika
  • teaspoon of coconut oil

Ingredients for Roasted Beetroot topping (most colourful):

  • 2 small beetroot (I pre boil my own before this roasting process)
  • couple long slices of red pepper

Ingredients for Roasted Cauliflower topping (my favourite):

  • couple cauliflower florets
  • smoked paprika
  • olive oil
  • fresh chopped coriander

Method:

  1. Cauliflower Topping: (If you aren’t having the cauliflower topping then skip this stage). Start by pre heating the oven to 180C. Chop the cauliflower into florets (size you wish) and then place on a baking tray. Sprinkle olive oil along with the smoked paprika until lightly covered. Place in the oven for 45 minutes (make sure to turn half way).
  2. Soup: Firstly dice the red onion, then chop the sweet potato into small cubes. Thinly slice the carrot and celery.
  3. Now put a pan on a medium heat with the olive oil and crushed garlic along with a pinch of salt & pepper.
  4. Once the garlic is sizzling add the red onion for a couple minutes to soften.
  5. Now add the sweet potato, carrots and celery and season again with a pinch of salt & pepper. Fry these for 5-10 minutes until they have softened.
  6. Now add the 1.5 litres of stock along with the lentils and stir. Once boiling, place the lid back on the pan and reduce to a simmer for 20 minutes.
  7. Beetroot Topping: slice your pre boiled beetroot in half along with a few long slices of red pepper. Place onto a baking tray, drizzle over some olive oil and season with salt & pepper. Roast these for 15-20 mins at 200C.
  8. Crispy Kale Topping: just before the soup is ready heat a frying pan with 1 teaspoon of coconut oil. Once hot, add the handful of kale and sprinkle over the desired amount of smoked paprika. Fry until crispy (2-3 mins).
  9. Simply assemble the topping you wish on top and enjoy!

Struggling for time??? No problem just try the soup with no toppings! 

Tip: Let your creative side come out and see what you can top your soup with.

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW so I can see what you create. Want to save it for later then pin it on Pinterest @healthylivingJW .

beetroot lentil soup Kale Lentil soup

15 Store Cupboard Recipes

15 Store Cupboard Recipes

15 Store Cupboard Recipes 

So with the current situation, most of us are currently in isolation or social distancing. I thought I would compile 15 easy Gluten-Free & Vegan breakfasts, lunches, dinners and dessert recipes that you can easily recreate at home.

With mainly store cupboard ingredients and a few fresh ingredients you can whip up delicious healthy recipes in no time.

If you don’t have the exact ingredients, be creative, make a few tweaks and use what you have.

Here’s a list of the store cupboard essentials I have in my cupboards right now. These are what you’ll need to see you through these store cupboard recipes.

  • Tinned – Tomatoes, coconut milk, black beans, chickpeas, lentils, butterbeans, sweetcorn
  • Spices/Herbs – wide range of spices/herbs 
  • Other – Veg stock, tamari, pasta, rice
  • Flour – Gluten-free self raising flour
  • Nuts – Cashews, ground almonds
  • Oats (gluten free)
  • Cacao Powder
  • Peanut Butter

Right let’s get into these 15 Store Cupboard Recipes!!

BREAKFASTS:

  1. Breakfast Banana Bars

The easiest Breakfast Banana Bars you’ll ever make! They’re gluten free, vegan and refined sugar free using only 3 ingredients.

And best of all they can be frozen so you can batch cook and stock up on these.

Breakfast Banana Bars Stacked - Store Cupboard Ingredients

 

2.  Spicy Butterbeans on Toast

Ready in just 10 minutes using one-pot and a handful of ingredients they’re the perfect healthy breakfast, brunch or lunch! 

Spicy Butterbeans on Toast close up - Store Cupboard Ingredients

 

LUNCH:

3. Chickpea “Tuna” Mayo

Incredibly easy to make, ready in less than 5 minutes, and the uses for this vegan mayo salad are endless.

Perfect sandwich filler, topping jacket potatoes or even mixing into pasta. It’s a great vegan “tuna” alternative.

Chickpea Mayo - Mixed - Store Cupboard Ingredients

 

4. Gluten-Free Falafels

They’re totally gluten-free, plant-based/vegan, incredibly simple to make and great for lunch, dinner or even as a side dish.

And these can be baked or fried depending on your preference. Definitely try them out!

Gluten Free Falafels - Pitta

 

5. Pea & Ginger Soup

A comforting Pea & Ginger Cup of Soup that is extremely simple and quick to make with only 6 ingredients that you will most likely already have at home!

And best of all you’ll have it ready in just 10 minutes!

Pea & Ginger Soup Front

 

DINNERS:

6. Comforting Black Bean Chilli

Chilli is the perfect comfort batch cook food. This black bean version is incredibly simple to make and only costs around £5 for 4-6 portions. Meaning it’s incredibly cheap to make. 

It is super simple to make and probably one of the easiest vegan & gluten-free chilli recipes you will find.

Comforting Black Bean Chilli

 

7. 10 Minute Chickpea Curry

A really simple and tasty Chickpea & Spinach Curry that can be made in one pot in just 10 minutes

So, this is the perfect dish for when you don’t have much time and fancy something comforting.

You will definitely be surprised how much flavour this packs in from cooking for such little time.

10 minute chickpea & spinach curry

 

8. Creamy Cashew Carbonara

Introducing the most delicious Creamy Cashew Carbonara that’s both vegan & gluten free!

Simple ingredients, incredibly easy to make, full of flavour and ready in just 20 minutes.

 

9.  Lentil Shepherds Pie

This Lentil Shepherd’s pie really gives you that comforting feel you want from a simple healthy dinner during the colder months.

And can swap around the veg included to use what you have. It will also easily feed 4 for under £10!

Lentil Shepherds Pie Top open

 

10. Sweet Potato & Black Bean Stew

This Sweet Potato & Black Bean Stew is the perfect comforting dish to make during this cold weather. It has been my most popular recipe to date going viral on multiple platforms. 

It is so simple to make and extremely inexpensive, costing around £4-£5 for the whole dish. That is roughly £1 a portion!!!

Sweet Potato & Black Bean Stew

 

11. Speedy Lentil Bolognese

This Speedy Lentil Bolognese is incredibly simple to make, comforting and packed full of flavour. Veg packed hearty sauce with pasta…. what’s not to love?

Therefore, it’s the perfect family friendly recipe using lentils which are a key ingredient for the store cupboard. 

Speedy Lentil Bolognese Close

 

DESSERTS:

12. Carrot Cake Cupcakes

Delicious and quick to make Carrot Cake Cupcakes that are the perfect baking treat during isolation.

Don’t have carrots? Don’t worry, simply swap for fruit such as blueberries!

Carrot Cake Cupcakes front - Store Cupboard Ingredients

 

13. Gooey Nut Butter Chocolate Pots

A delicious Gooey Nut Butter Choc Pot that is incredibly simple and quick to make using just 6 easily sourced ingredients!

And it is gluten free, vegan and refined sugar free so the perfect quick dessert for those with food allergies. If you love nut butter and chocolate then trust me this dessert is for YOU!!!

nut butter choc pot - Store Cupboard

 

14. Banana Bread & Butter Pudding

This comforting Banana Bread & Butter Pudding is a total winner. Perfect for using up any stale bread or ripe bananas.

Because it’s free-from, this crowd-pleasing dessert is gluten-free, vegan and refined sugar-free, and uses just 6 simple ingredients.

Banana Bread & Butter Pudding - Store Cupboard

 

15. Choc Chip & Peanut Butter Cookies

Easy to make 6 ingredient gluten-free & vegan Peanut Butter Cookies. 

So if you have kids, get them involved. They will totally love making these cookies during the isolation period!

Store Cupboard Cookies

FINALLY, did you enjoy this blog post with my 15 Store Cupboard recipes?! If you did I would love you to share it with your friends.

NEVER MISS A NEW RECIPE! GET MORE HEALTHY RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE + RECEIVE A FREE 15 RECIPE EBOOK! 

And don’t forget my eBook “Healthy Food Made Simple” has 25 exclusive gluten-free & plant-based recipes which are some of the best I’ve ever created. You can get your copy for just £6.99.

NEW RECIPE EBOOK!

Finally, make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy-free food inspiration. 

10 min Colourful Ramen

10 min ramen

This tasty ramen is incredibly simple to make, roughly taking 10 minutes and it is absolutely packed full of colour and flavour.

Ramen is a such a comforting bowl to make during this time of year and when it is this easy and cheap to make then why not!

Check the tips at the bottom for what else you could add with it or how you can even prep this the night before and take to work.

10 min ramen
Print Recipe
5 from 1 vote

10 Minute Colourful Ramen

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Servings: 1 person

Ingredients

  • 1 tbsp olive oil
  • 1/2 small red onion diced
  • 1 small garlic clove crushed
  • 1/2 thumb sized piece of ginger thinly sliced
  • 400 ml veg stock good quality
  • 3 broccoli florets sliced in halves
  • 3 chestnut mushrooms sliced
  • 1 small carrot peeled lengthways
  • 50 g fine rice/glass noodles I use Vermicelli
  • 1 tsp tamari optional
  • 1/2 Juice of lime
  • 1 bok/pak choy
  • Handful fresh parsley optional
  • Red chilli sliced (optional)
  • Pinch sesame seeds optional

Instructions

  • Firstly prepare the veg as instructed above
  • Heat a small pot on a medium heat with the olive oil, red onion, crushed garlic, ginger and a pinch of black pepper for 1 minute until sizzling
  • Pour in the veg stock then add the broccoli, mushrooms, carrot and bring to a boil for a couple minutes
  • Add the noodles, tamari (optional), lime juice and stir. Boil for a further minute
  • Now turn off the heat and add the bok/pak choy and place the lid on the pot and let sit for a couple minutes (this steams the bok/pak choy)
  • Simply pour the soup into a deep bowl and side with fresh parsley, fresh lime and top with sliced chilli and sesame seeds.

Notes

You can add tofu, chicken or prawns to this if you wish (just cook separately and add at the end)
You could easily prep this and store in a large glass jar overnight in the fridge to take to work the next day. Just reheat it in a microwave!

Like these types of dishes? Try my Wok Fried Noodle Bowl

Creating this ramen? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

ramen soup

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

10 Minute Colourful Ramen