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Serves 10

I just got home from a lonnnng and tiring 19 hour journey with the little ones, and boy am I grateful I have a big batch of this granola to greet me and my hungry tummy. It is a great alternative to those shop-bought cereals that are high in refined sugars. It actually helps stabilize blood sugar levels due to its high fibre and protein content. With one serving providing 12g of plant based protein, it’s amazing to think that enjoying a bowl of granola for breakfasts gives you the same amount of protein as eating 2 eggs!

Without obsessing too much about quantities, my general rule of thumb is 3 cups of oats/flakes, 1 cup of various nut/seed combinations and ½ cup dried fruit. …


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Serves 6

A combination of partaking in a gruelling 18 hour journey with 2 little ones, and a post-Easter-chocolate-induced-haze, made my body literally call out for all things green! And I’m willing to bet that you couldn’t cram any more greens into one food than there are in this soup! Apart from the chopping (which I tend to find oddly quite cathartic at times), the soup is very quick to make in under 20 minutes in one saucepan. It freezes well too, and as strange as it sounds, I have started to enjoy having soup regularly as a snack. I know it’s not your typical one, but for me it makes way more sense. If I have soup for lunch, I end up having to supplement my meal with an abundance of bread in order to fill myself up. But when I looked at the macros I thought to myself ‘why the heck not?’ One portion provides 131 calories, is high in fibre and plant based protein (7g of it to be exact) but is also low in carbs and low in fat…..so …


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Makes 10 servings

I just love it when new produce becomes available — fruits of veggies that haven’t made an appearance all year long tend to get a LOT of love from me, and I go on (what my husband affectionately describes as), somewhat of a frenzy. This particular frenzy is purely rhubarb driven, so apologies in advance, but you should expect to see quite a few rhubarb related posts coming up over the next few weeks.

Needing only 4 ingredients, this chia jam only takes 15 minutes to make in one pan. The other great thing about this recipe, is that you can adapt it to use whatever fruit you fancy or, like me, whatever is going off in the fridge. If a fruit is a bit too squidgy to eat, then I just make a quick compote out of it, and then I get to enjoy it for another 2 weeks! It also freezes very well, so is a real treat to defrost a portion of out-of-season fruit months later. Apple and rhubarb work very well together, as do any of the berries and don’t even get me started on the heavenly peach-nectarine combo — I predict another summer time frenzy indeed! The addition of rosemary is, of course, entirely optional, but I feel like its presence ups the fanciness factor no end! …

About

Emily Wright

Qualified Nutritional Cook creating healthy and wholesome family recipes. No longer posting on medium - head to www.thewrightfoodie.com for all of my recipes