So there I was faffing about with my apple (as you do) and thought “hey this would be a good thing to do for people looking after bored kiddies this summer”
Apple “doughnuts” aren’t a new thing but never the less they would be such an easy way to pass time and encourage food interaction with the youngins’
Just core and slice a few apples and stick what ever decorations you want them to use and boom a fun interactive (sort of healthy) dessert

I think that nice-cream is one of the best parts about being vegan and for some reason non-vegans just don’t get told about the joy of dessert for breakfast until they join the club

Here is my recipe which does include healthy fats (cue audible gasp from the hclf vegans )

3 overripe frozen bananas
1-2 tsp vanilla extract
2- tbs- ¼ cup plant milk (I used almond) add a little at a time just to loosen the mix in the blender
1-3 tbsp peanut butter ( I think you could use pb2 but I haven’t tried. Remember that some healthy plant fat in your diet is good for you and this boosts the protein for those who worry about that kinda thing.

Stick everything in the blender and whizz until smooth and delicious

I like to top with milled flaxseed to get those good ol’ omega 3s

I have a cup of coffee strictly for the B12 in the almond milk of course

Day 7! I’m so glad I am on the final what I eat in a day ! I could never imagine doing it as a regular thing (such a faff!) but it was interesting to see the amount of bread I eat haha.
Today I had banana+peanut butter nice-cream topped with milled flaxseed ,mixed grains and vegan quorn burgers and finished off with a giant plate of potatoes and sriracha (I think there are about 3-4 big potatoes on that plate )

I will be going into more details on a few foods that I think deserve more info throughout the week so look out for that!

I shall also keep you guys informed on this agonising week of no bread

Fun fact: I like to eat bell peppers as though they were apples please tell me I’m not alone

Day 4.
Well this day is really divided into two halves, bb and ab (before biscoff/ after biscoff ) definitely in recovery from all that junk so lots of nice simple stuff to eat today. I even used my precious mangosteen ( £2.50 for only 3). Mangosteen one of my favourite fruit not just because they look like they’re straight out of a video game and the name sounds like they should be a partner in a law firm but also because they are super, super delicious ( think a really flavourful lychee but slightly more tart)
I also forgot to take pictures of most of my water today but figured it wasn’t too big of a deal as you all no what it will look like

I have been thinking of taking a break from bread for a little while as I feel like I often just eat toast and it’s somewhat limiting the variety in my diet (cos I’m super lazy and toast is bomb haha). What do you guys think?

Quinoa, Chickpea, and Spinach Salad

Prep time: 30 minutes 

Ingredients: 

1. 1 cup quinoa
2. 1 (15-ounce) can chickpeas, rinsed and drained
3. 4 ounces baby spinach (about 4 cups), coarsely chopped
4. 2 ripe tomatoes, cored, seeded and chopped
5. 3 scallions, chopped
6. 2 ounces feta cheese, crumbled (about ½ cup)
7. 3 tablespoons freshly squeezed lemon juice
8. 3 tablespoons extra-virgin olive oil
9. Kosher salt
10. Black pepper

Directions:

(1) Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
(2) Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
(3) Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.

Enjoy!! 

Veggie stack

The “fuel values” of foods brought to you by The Domestic Science Department in the Farmer’s Wife magazine, August 1911.