Pear Porridge...with 'super boost' options!

This wasn't a planned post... so I apologise in advance that all the photos are shot on my iphone, not my pro dSLR I usually use for recipe posts!

I enjoyed this breakfast two days running this week with variations on each, so I spontaneously decided to share with you too.

Pear + Courgette + Ginger is always a winner for me! 

How about you- are you a fan of adding veggies to your porridge?

My favourites are courgette, carrot or sweet potato very finely grated and cooked in with the oats. There are loads (56 in total) porridge recipes and spin-offs in this recipe book I created in case you are interested!

On top of the pic below are my Wholeplus Toppers (relaunching with new eco packaging soon!), but you could use any topings you like... nuts, seeds, dried fruits, granola, a drizzle of nut butter... or nothing at all :-)

These photos also give a shout out to the book 'Thresholds' that I was featured in and have just had the hard copy delivered. Holding it in my hands was such a wondrous feeling. I contributed my story which tells of the most significant time of my life to date, I would love you to read it (it's in Kindle for only £1.49)... you can find more info here!

Recipe: Pear Porridge- with 'super boost' options

Serves 1

Ingredients:

• 1/2 cup porridge oats (GF if desired)

• 1/2 cup finely grated courgette

• up to 1/2 cup boost options listed below* or more oats

• 1 pear- half cut into tiny chunks and half sliced thinly (for top)

• Large handful of small dried fruit pieces- such as chopped dates, raisins, cranberries, mulberries or my Wholeplus Toppers (see note above).

• 1 tbs chia seeds or flax seed

• 1 scant tsp grated ginger and/or ground turmeric (if using turmeric add a pinch of black pepper too to maximise nutrient absorption)

• approx 1.5 cups non-dairy milk of choice - more or less for desired thickness as it cooks.

• 1 tsp maca powder (optional)

• Handful of sunflower or pumpkin seeds (optional)

*up to 1/2 cup of a mix of the following: vegan protein blend, almond flour, cooked quinoa, quinoa flakes, teff flour, shelled hemp seeds (less of the hemp) 

Method:

Finely grate the courgette and add along with all ingredients (other than toppings) to a medium pan on the stove top. Bring to a simmer and cook for approx 5 minutes, adding extra liquid as required for desired consistency.

Serve, decorate, eat!

Notes:

1. In the first two photos I added cooked quinoa to the oats and handful of pumpkin seeds, then topped with Wholeplus Toppers (Gingerbread, Super Seedy or Lemon Pie would be fab!)

2. In the second two photos I added turmeric and black pepper then added 1/4 cup almond flour and 1/4 cup teff flour with a dusting of cinnamon on top.
    

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'Golden Bars'... Turmeric Granola bars (perfect 'back to school' snack!)

So turmeric is kind of a big deal at the moment in the health and wellness world... turmeric lattes and golden milk is now pretty much mainstream!

I first made these bars a few months ago (when the photos were taken) and have since made them so many times with slight tweaks to the mix-ins depending on what I have to hand... they are perfect for festival food and camping trips, full of good nutrition, great sustenance for a mini meal or snack that keep you going for ages, and robust to pack!

I also realised they would be perfect for lunchboxes or after school snacks now back to school season has hit. Equally, they'd be great for breakfast-on-the-go, or a healthy mid morning/afternoon snack at work.

These were actually a spin on these amazing chocolate banana squares... featured in my 'Not Just For Goldilocks' ebook. They taste more dessert-like than snack like.

As all of my favourite recipes the variations really are endless- just be mindful to keep the proportions of wet and dry the same.

Tell me... what are you favourite 'back-to-school' or breakfast-on-the-go snacks?

Recipe: Golden Granola Bars

Makes approx 12 squares

Ingredients:

• 2 cups water

• 2 large mashed bananas

• ¼ cup nut butter of choice

• ¼ cup ground turmeric*

• 2 ½ cups rolled oats

• 1 packed chopped dried fruit (I find cranberries, dates, apricots best)

• ¼ tsp black pepper (don’t omit as this activates the turmeric)

• 2 tbs ground ginger or cinnamon (optional)

• 1 cup chopped nuts and seeds

• ½ cup cacao nibs or dark chocolate drops (not shown in this photos but are a great addition)

*or equivalent fresh turmeric root blended into the water

Method:

Blend the water with the bananas, nut butter and fresh turmeric (if using) until very smooth.

In a separate bowl mix together the remaining ingredients and then add the banana mix slowly, making sure the everything is fully coated (it’s easy to get pockets of dry pieces if you are not careful!). If the mixture is too thick, add a touch more water.

Note: taste test the mix before baking and add a little syrup/coconut sugar only if needed.

Spoon the mixture into lined and greased brownie tin so that it is approx 2cm thick. Press firmly and smooth the top. Bake at 180C for 20 minutes or until a toothpick comes out clean. 

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'Rescue Remedy' Lentil Pot

I'm giving my fitness routine a bit of a kick.

Every so often in life, you need a kick start or a change of direction, whether it be your diet, your hobbies or even something as simple as your journey to work or the chair you choose to sit in front of the TV. It's easy to get stuck in a routine that could benefit from a little freshening up from time to time.

I'm trying out a few new classes at the gym, and in addition I've started weekly training with a PT to give me a sense of structure to my workout week. We'll see how it progresses.... I'll report back.  After my first session my muscles were super sore...obviously in need of that little shake up!

So, this meal was a quick 'throw it together' protein packed rescue remedy for sore muscles. Pretty much all the ingredients are renown natural anti-inflammatories and so made for a super healthy antidote to pep me up! The fact it took little more than 5 minutes to cook up is always a bonus.

Also check out these Turmeric Spiced Burgers that were specifically created for post-workout situations... namely my Tough Mudder challenge!

Recipe: 'Rescue Remedy' Lentil Pot

Serves 1

Ingredients:

• 1 cup green lentils- precooked
• 1 cup packed spinacg
• 1 small onion- diced
• ½ tsp tumeric
• 2 cloves garlic
• ½ tsp fresh ginger
• salt and pepper to taste

Method:

Cook onion and spices in a little coconut oil for 3-4 minutes, add remaining ingredients and warm through until the lentils are hot and the spinach wilted. Add salt and pepper to serve.

Note: I use pre-cooked frozen (and defrosted) lentil portions, but you could use canned cooked lentils or cook dried lentils for approx 25 minutes prior to following method.