I am OBSESSED with dates at the moment! 

If you’ve never tried to make your own protein bites then I highly recommend doing it! The best thing is there’s no right or wrong recipe, just throw everything you’ve got into a blender and you’re good to go...



Ingredients
1/2 cup mixed nuts
1 tsp cocoa powder
1 tsp agave nectar
1 tbsp chia seeds 
1/4 tsp fine sea salt
1 cup soft dates, pitted
1 tablespoon water
Cocoa powder for coating

Method
1. Mix your ingredients in a blender until a sticking 'dough' type texture has formed.
2. Dust in Cocoa power until the ball is fully coated.
3. Mould into balls and put on a lined plate in the fridge for 2 hours.

4. ENJOY!

Ingredients 
1 Cauliflower head
1 Cup Hot sauce (I used Franks Hot Sauce )
3/4 Cup plant milk
3/4 Wholemeal Flower
2 tsp Garlic Powder
1 tsp Paprika
1 tsp Pepper

This is on a both in one wrap with shredded lettuce, shredded red cabbage, half an avocado and sweet chilli sauce...this also didn't last long! It was wolfed down like I hadn't eaten in a week...

I wanted a meal that was free on slimming world but also felt substantial and a little bit 'treat' like.

When I was baking a few weeks ago and desperately searching for the missing whisk in the depths of the draws I came across these kebab skewers and It gave me a prompt to give tofu kebabs a go.

These are SO EASY to do!

Ingredients
1 Block Extra firm tofu
1 Red pepper
1 Green pepper
(Add any other veg you fancy)
Kebab sticks
Tandoori Spice mix

Method
1. Press tofu to remove excess moisture
2. Marinate in tandoori spice mix in the fridge for a few hours then chop into chunks
3. Chop your vegetables and place on the kebab skewer alternating the tofu and the vegetables
3. Line a baking tray with grease proof paper and spray the skewers with a low calorie oil spray
4. Cook at gas mark 6 for 20-35 minutes or until crispy and slightly charcoaled

Over the years, I have taken the liberty of trying every vegan mayo out there possible to find the best one!

I’ve narrowed it down to these...

@followyourheart a true classic!

@tescofood a newbie but it’s my go-to mayo at the moment (when you can get it out of the bottle...)

@sriracha_fg THE GREATEST CONDIMENT ON EARTH 🌏 .

And finally @mr_organic who do the best garlic mayo ever (I could eat this stuff with a spoon!)

When people ask me what I miss most being a vegan, I only ever have one answer.

Violife ties me over for most of my cheesy cravings however halloumi is the one craving that hasn't been satisfied by any vegan alternative.

So I scoured the internet for a solution to this problem!

Here we have....vegan tofu halloumi



The key to this recipe is using extra firm tofu and freezing it the day before to change the texture (i know, annoying but it makes the difference trust me)

Okay so here we go...

Ingredients
1/2 Block of extra firm tofu (frozen then thawed)
Chopped mint to taste
1 tsp fresh lemon juice
1 tsp onion powder
1/2 tsp turmeric
1 tsp paprika
1 tsp himalayan salt
1/2 cup nutritional yeast



Method
1. Press liquid from thawed tofu and slice into halloumi size pieces.
2. Combine the dry ingredients in a bowl and add 1/4 cup of boiling water to make a paste.
3. Baste tofu on both sides and leave in the fridge for a few hours.
4. Dry fry in a non-stick pan until crispy and golden
5. You're ready to eat half a block of tofu in a very short amount of time.......

You'll have to excuse the caps but I just get so excited about these damn pancakes!


I got this recipe from Genius Kitchen

I've made these SO many times that I can confidently say this recipe is foolproof.

Ingredients
1 Cup flour (whichever you like)
1 Tbsp sugar (I used coconut sugar)
2 Tbsp baking powder
1/8 Tsp salt
1 Cup plant milk
2 Tbsp oil (I used coconut oil)

Method

1. Combine the 4 dry ingredients in a bowl
2. Add the plant milk and oil to your mixture
3. Mix until smooth
4. Spoon the mixture into a heated pan (I added some coconut 1 cal oil spray) and flip when you see bubbles in the middle of the pancake
5. Serve with whatever toppings you fancy and finally, EAT!