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FUDGY FLOURLESS MUG CAKE

September 23, 2020

Serves: 1

Prep Time: 5 mins

Mix all the ingredients together in a mug and place in the microwave on full power for 2 minutes.

Ingredients

1 banana, mashed
2 tbsp cacao powder
2 tbsp peanut butter
2 tbsp vegan choc chips

More Recipes

Chocolate and Hazelnut Milkshake

Spinach Banana Pancakes

jennifermedhurst

• Speaker & Registered Nutritionist, mBANT
• London & virtual clinic
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• TikTok: theimperfectnutritionist

RECIPE: AUBERGINE AND TOMATO PASTA (serves 2)⁠
⁠
INGREDIENTS⁠
⁠
• 1 aubergine, diced into 1cm cubes⁠
• 2 tbsp olive oil⁠
• 1 onion, peeled and diced⁠
• 4 garlic cloves, crushed⁠
• 1 x tin cannellini beans, drained and rinsed⁠
• 10 sundried tomatoes, finely chopped⁠
• 1 x 400g tin of plum tomatoes⁠
• 2 tbsp tomato puree⁠
• 1 tbsp mixed herbs⁠
• 2 large handfuls of kale⁠
• Salt and pepper, to taste⁠
• 1 fistful of pasta per person⁠
⁠
METHOD⁠
⁠
1. Preheat the oven to 180C and place the aubergine onto a baking tray and drizzle with olive oil, salt and pepper. Cook for 30-25 minutes until soft and slightly brown.⁠
⁠
2. Place a pan on a medium heat and add in a small amount of extra virgin olive oil. Then add in the onion. And cook for around 5-10 minutes until translucent and then add in the garlic and cannellini beans and cook for around 2 minutes until fragrant. ⁠
⁠
3. Next add in the sun-dried tomatoes, tinned tomatoes, mixed herbs and season to taste. Bring this all to a boil then simmer for around 30 minutes.⁠
⁠
4. Just before the sauce is ready add in the kale and cook for around 2 minutes trying to preserve the green colour.⁠
⁠
5. Once ready add in cooked pasta and stir through the sauce making sure it’s evenly coated. Top with the cooked aubergine and some fresh parsley if you fancy. Enjoy!⁠
⁠
#pasta #vegan #healthyrecipes #healthyfood #healthyrecipe #onion #guthealth #quickrecipes⁠ #quickrecipe #healthyrecipeideas #nutrition #nutritionist #health #healthy #vegetarian #glutenfree #plantbaseddiet #londonnutrition #dairyfree #nutritionistlondon #organic #nutritiontip #nutritiontips ⁠#healthtips #healthtip #veganrecipe #healthypasta #vegan #cook #cooking ⁠

RECIPE: ROASTED VEGETABLE AND HUMMUS WRAPS (Serves

RECIPE: ROASTED VEGETABLE AND HUMMUS WRAPS (Serves 2)⁠
⁠
INGREDIENTS⁠
⁠
• 1 red pepper, sliced into batons ⁠
• 1 yellow pepper, sliced into batons⁠
• 1 courgette, sliced into batons⁠
• 1 aubergine, sliced into batons⁠
• 1 red onion, roughly diced⁠
• Salad leaves⁠
• Extra virgin olive oil⁠
• 1 tsp smoked paprika⁠
⁠
METHOD⁠
⁠
1. Preheat oven to 180c and line a large baking tray.⁠
2. Scatter sliced pepper, courgette and aubergine onto the tray. Season with salt and paprika and extra virgin olive oil and roast in the oven for 10 minutes.⁠
3. Add sliced red onion to the tray and place everything back into the oven for a further 10 minutes.⁠
4. Meanwhile if making hummus, add chickpeas, garlic cloves, smoked paprika, tahini, lemon extra virgin olive oil and salt to a food processor and blend until thick and creamy.⁠
5. Assemble each wrap by first placing in the hummus, then your roasted vegetables and salad and folding each end and wrapping. Serves with celery and carrot sticks. Enjoy!⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #wellnesswednesday #vegan #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #salad #saladrecipes #veganrecipes #veganrecipe #guthealth #saladrecipe ⁠

RECIPE: OAT BERRY BREAKFAST (serves 1)🥣⁠ ⁠

RECIPE: OAT BERRY BREAKFAST (serves 1)🥣⁠
⁠
INGREDIENTS⁠
⁠
• ½ cup oats⁠
• Palm sized serving of walnuts⁠
• 2 tbsp kefir⁠
• 1 tbsp freshly ground flaxseeds⁠
• 1 cup berries of choice (I chose blueberries and blackberries)⁠
• Add almond milk to desired consistency⁠
⁠
METHOD⁠
⁠
Place all the ingredients in a bowl and stir. Enjoy!⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthybreakfastideas #breakfastideas #healthybreakfast #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #glutenfree #vegan #vegetarianrecipes #vegetarianrecipe #guthealth #breakfast #londonnutrition #nutritionistlondon⁠

RECIPE: FOUR VEGETABLE SOUP 🥕 (serves 2)⁠ ⁠

RECIPE: FOUR VEGETABLE SOUP 🥕 (serves 2)⁠
⁠
INGREDIENTS⁠
⁠
• 1 pint filtered water⁠
• 1 medium onion, diced⁠
• 2 medium sized carrots, cut into circles⁠
• 2 stalks of celery, cut into half moons⁠
• 2 cups of farfalle (bow) pasta⁠
• 2 plum tomatoes⁠
• Large handful of parsley, diced⁠
• 4 cloves of garlic⁠
• 2 tbsp white wine vinegar ⁠
• Pepper, to taste⁠
• (Optional chilli flakes)⁠
⁠
METHOD⁠
⁠
1. Boil the filtered water in a pan, then add in the onion, carrots and celery and leave this to cook for around 15 minutes.⁠
2. Add in the pasta and cook for the allotted time on the packet minus about 2 minutes. You may need to add some more filtered water.⁠
3. Once the pasta is almost cooked add in the tomatoes, parsley and garlic.⁠
4. Just before serving add in the white wine vinegar and grind over some pepper and chilli flakes if you like spice. Then you’re ready to serve. Enjoy!⁠
⁠
#pasta #soup #healthyrecipes #healthyfood #healthyrecipe #onion #guthealth #quickrecipes⁠ #quickrecipe #healthyrecipeideas #nutrition #nutritionist #health #healthy #vegetarian #glutenfree #plantbaseddiet #londonnutrition #dairyfree #nutritionistlondon #organic #nutritiontip #nutritiontips ⁠#healthtips #healthtip #veganrecipe #healthypasta #vegan #cook #cooking

RECIPE: MOROCCAN SALAD 🥗 (serves 2)⁠ ⁠ •

RECIPE: MOROCCAN SALAD 🥗 (serves 2)⁠
⁠
• 90g bulgur wheat ⁠
• 1 cube vegetable stock⁠
• 1 medium courgette, sliced⁠
• 1 red pepper, sliced ⁠
• 10 dried apricots ⁠
• 1 tsp cumin powder⁠
• 1 tsp garlic powder⁠
• 1 thumb ginger, grated⁠
• 1 tsp chilli seeds (to taste)⁠
• 1 tsp paprika ⁠
• 1 tsp zaatar⁠
• ½ orange, zested ⁠
• ½ orange, juiced ⁠
• 1 tbsp extra virgin olive oil⁠
• 1 tbsp pine nuts, toasted⁠
• 1 handful flat leaf parsley, chopped⁠
• Salt and pepper to taste ⁠
⁠
YOGHURT DIP⁠
• 4 tbs yoghurt (or dairy free alternative)⁠
• 1 large bunch mint ⁠
• 5cm cucumber ⁠
• 1/2 lemon, juice ⁠
⁠
METHOD⁠
⁠
1. Place the oven on at 180C and roast the courgette and pepper in a small amount of extra olive oil for about 25 mins until they have started to brown slightly.⁠
⁠
2. Cook the bulgur wheat to packet instructions and add vegetable stock for some extra flavour. If you don't have bulgur wheat, quinoa, brown rice or any other whole grain works well.⁠
⁠
3. While the bulgur wheat is cooking, toast the pine nuts in a dry pan.⁠
⁠
4. Grab a large bowl and pop in the bulgur wheat, courgette, pepper, apricots, cumin powder garlic powder, ginger, chilli seeds, paprika, zaatar, orange zest, orange juice and olive oil. Mix everything together well.⁠
5. Top with toasted pine nuts and parsley.⁠
⁠
6. In a separate bowl add the chopped cucumber and chopped mint sprigs to make the yogurt dip. Add a squeeze of lemon and mix through the yogurt.⁠
⁠
7. Plate up the salad and serve with the yogurt dip on the side. Enjoy! ⁠
⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #wellnesswednesday #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #salad #saladrecipes #vegetarianrecipes #vegetarianrecipe #guthealth #saladrecipe ⁠

RECIPE: CHICKPEA, SUN-DRIED TOMATO TAHINI SALAD ⁠🥗⁠
⁠
INGREDIENTS⁠
⁠
• 1 x 400g can of chickpeas, rinsed and drained⁠
• 1 tsp ground cumin⁠
• 1 gem lettuce⁠
• 1 medium avocado⁠
• Handful of sun-dried tomatoes⁠
⁠
DRESSING⁠
• 3 tbs tahini⁠
• 2 tsp Dijon mustard⁠
• Juice of 1 lemon⁠
• 2 tbsp almond milk⁠
⁠
METHOD⁠
⁠
1. Place the chickpeas in a baking dish with the cumin and some olive oil. Roast at 180C for about 15-20 minutes until crispy. ⁠
⁠
2. In a small bowl mix together the tahini, mustard, lemon and almond milk until a creamy dressing forms.⁠
⁠
3. Once ready to serve place the lettuce leaves in a large bowl with the sun-dried tomatoes, chickpeas and tahini dressing. Mix well until everything is coated then mix through the avocado pieces and top with the rest of the chickpeas. ⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #lunchideas #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #salad #saladrecipes #veganrecipes #veganrecipe #guthealth #saladrecipe ⁠

RECIPE: REA, BROCCOLI AND ASPARAGUS PANCAKES🥦🥞⁠
⁠
INGREDIENTS⁠
⁠
• 4 large eggs⁠
• 200g oats⁠
• 120g yoghurt or kefir⁠
• 1/2 tsp baking powder⁠
• 120g frozen peas⁠
• 120g broccoli⁠
• 1 lemon, juiced⁠
• 1/2 an avocado⁠
• 1 handful fresh mint ⁠
• 10 asparagus spears⁠
• Chilli flakes or zaatar (optional)⁠
⁠
METHOD⁠
⁠
1. Blend or whisk 2 of the eggs, oats, yogurt, baking powder together and a pinch of salt and black pepper. Add a splash of water if the mixture is too thick. ⁠
2. Steam the asparagus, peas and broccoli for about five minutes, until soft but still with some bite. When done, rinse under cold water and set aside. ⁠
3. Slice half of an avocado for the topping of the pancake. ⁠
4. Once the peas and broccoli have cooled, pop into the blender with the zest and juice of a lemon, fresh mint leaves and olive oil to loosen. Blend until a chunky mash is created. ⁠
5. Heat a non-stick frying pan with olive oil over a medium heat. Add a large spoonful of the batter to the pan and fry for 2 minutes on either side. Keep going in batches until all the batter is gone. Whilst the pancakes are cooking, in another pan fry two eggs. ⁠
6. Once your pancakes are golden and cooked, add your pea puree as a topping to the pancake and layer on a fried egg to each serving. Lay the sliced avocado and asparagus stems on the side. Season with your herbs and spices. ⁠
⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #guthealth #vegetarianrecipes #vegetarianrecipe #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree ⁠
#brunch #breakfast #healthybreakfast #healthybrunch #sundaybrunch #brunchideas #breakfastideas⁠

RECIPE: HALLOUMI AND APRICOT SALAD 🥗⁠ ⁠ Ing

RECIPE: HALLOUMI AND APRICOT SALAD 🥗⁠
⁠
Ingredients ⁠
• 4 handfuls of mixed salad leaves⁠
• 6 apricots, cut into segments ⁠
• 1 fresh chilli, diced⁠
• 1 handful fresh mint, chopped ⁠
• 1 can cannellini beans, drained and rinsed⁠
• ½ block halloumi, sliced ½cm/¼inches (around 3 slices per person)⁠
• 200g tender stem broccoli, steamed⁠
• 2 tbsp pine nuts ⁠
• Salt & pepper⁠
⁠
Dressing⁠
• 2 tbsp French mustard ⁠
• 1 tbsp extra virgin olive oil ⁠
• 1 tsp capers, chopped⁠
• 1 lemon, juiced⁠
• 1 tbsp apple cider vinegar ⁠
⁠
Method ⁠
1. Add the salad leaves, apricot, chilli, mint and cannellini beans to a bowl. ⁠
2. Mix the dressing ingredients together in a jar, and pour over the ingredients in the bowl.⁠
3. Heat a frying pan on a medium/high heat and place the halloumi on to cook for around 3 minutes each side until golden brown. ⁠
4. Place the halloumi and steamed broccoli on top of the ingredients in the bowl, season with salt and pepper and serve. Top with toasted pine nuts. Enjoy!⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #WellnessWednesday #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #salad #saladrecipes #vegetarianrecipes #vegetarianrecipe #guthealth #saladrecipe ⁠

RECIPE: PESTO, QUINOA AND TOMATO SALAD⁠ ⁠ INGR

RECIPE: PESTO, QUINOA AND TOMATO SALAD⁠
⁠
INGREDIENTS⁠
⁠
• Two large handfuls of rocket⁠
• 2/3 uncooked quinoa, rinsed⁠
• 1 x 400g tin of chickpeas, drained and rinsed⁠
• Two fist sized servings of cherry tomatoes, washed and halved⁠
• 2 spring onions, thinly sliced⁠
• ½ red onion, thinly sliced⁠
⁠
DRESSING⁠
• 2 tbs of pesto⁠
• Juice of one lemon⁠
⁠
METHOD⁠
⁠
1. Cook the quinoa as per the instructions on the pack. Once cooked, drain and spoon into a large mixing bowl.⁠
⁠
2. Grab a large bowl and place in the rocket, chickpeas, cherry tomatoes, spring onions and red onion. ⁠
⁠
3. To make the dressing mix together the pesto and lemon juice in a small bowl.⁠
⁠
4. Drizzle the dressing over the salad and mix everything together to make sure the entire salad in evenly coated. Then you’re ready to serve. Enjoy!⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #lunchideas #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #salad #saladrecipes #vegetarianrecipes #vegetarianrecipe #guthealth #saladrecipe ⁠

RECIPE: ORANGE HONEY CHICKEN/TOFU WITH SUN-DRIED T

RECIPE: ORANGE HONEY CHICKEN/TOFU WITH SUN-DRIED TOMATO TAHINI DRESSING🍊⁠
⁠
INGREDIENTS⁠
⁠
• 250g chicken breast or firm tofu, cut into pieces ⁠
• 1 tbsp extra virgin olive oil⁠
For the chicken marinade⁠
• 1 lime, juiced⁠
• 2 tbsp orange juice⁠
• 1 tsp paprika⁠
• 1 tsp cumin⁠
• 1 tsp mixed herbs⁠
• 1 tbsp honey⁠
⁠
DRESSING⁠
⁠
• 1/4 cup tahini⁠
• 3 sundried tomatoes⁠
• 2 cloves garlic⁠
• ¼ cup spring onion⁠
• ¼ cup coriander ⁠
• ¼ cup extra virgin olive oil⁠
• ¼ cup water⁠
• ¼ cup orange juice⁠
• 1 lime, juiced⁠
⁠
BOWL CONTENTS⁠
⁠
• Brown rice⁠
• Romaine lettuce⁠
• Carrots⁠
• Tomatoes⁠
• Red onion⁠
• Spring onion⁠
• Coriander⁠
⁠
METHOD⁠
⁠
1. Add all of the chicken marinade ingredients to a small bowl and whisk together until well combined. Add the chicken and let it marinade for half an hour or overnight.⁠
⁠
2. After the chicken has marinated, discard the excess liquid. Heat a large pan with some olive oil over medium-high heat. Add the chicken to the pan, make sure it isn’t overcrowded and cook for 3-4 minutes on each side until the chicken is browned and fully cooked through. Remove the chicken from the pan.⁠
⁠
3. Make the sun-dried tomato tahini dressing by adding all of the dressing ingredients into a processor and blending until smooth and creamy.⁠
⁠
4. Then assemble your bowls by placing all of the contents in a bowl, then add the chicken, and finally your dressing. Enjoy!⁠
⁠
#healthyrecipes #healthyfood #healthyrecipe #nutrition #nutritionist #health #healthy #quickrecipe #quickrecipes #healthyeating #healthyrecipeideas #healthyliving #healthylunchideas #lunchideas #healthydinner #healthydinnerideas #plantbaseddiet #vegetables ⁠#cook #cooking #healthycooking #vegetarian #dairyfree #glutenfree #vegan #saladrecipes #saladrecipe #guthealth #saladideas #salad⁠

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