Spicy cannelini beans

Here is the recipe I promised you all for my spicy cannelini beans, a nice twist on the classic baked beans on toast, and still cheap! It is really easy and quick and goes great with some eggs in the morning.

This recipe is for two servings, and it keeps in the fridge well for a few days.

Ingredients:

  • 1 tin drained cannellini beans (240g)
  • 150g cherry tomatoes, chopped
  • 250g passata
  • 2 cloves of garlic chopped
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • Salt & pepper to taste

Method:

  • Place the olive oil in a frying pan and add the chopped garlic, fry for 1-2 mins on a medium heat
  • Add the chopped tomatoes, chilli flakes and cannellini beans, fry for another 5 minutes, until the tomatoes have softened
  • Add the passata, the amount I’ve given is just a guideline as I know some people may prefer their beans with more or less liquid than others!
  • Stir all the ingredients together for a further minute and then add salt and pepper to your liking
  • Pop it on some toast and enjoy!

 

Thank you for reading and I hope you like it! If you make it I would love to see so please tag me @whygowithout or use #whygowithout on your instagram post 🙂

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Banana Protein Pancakes

It’s pancake day so… I thought I would share with you the recipe for my most recent pancake stack. It isn’t 100% perfect but it did make some pretty delicious pancakes.

 

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Ingredients:

For the pancakes…

  • 1 tsp coconut oil
  • 1  banana
  • 50g buckwheat flour (or any other flour will do!)
  • 15g My protein soya chocolate protein isolate
  • 1 medium egg
  • 100ml almond milk

For the toppings…

  • Sprinkling of coconut
  • A small handful of cacao nibs
  • 1 tbsp of peanut butter
  • 1/2 banana sliced (freeze the other half for a smoothie another time)
  • Sweet freedom choc shot

Method:

  • Simply blend all the pancake ingredients together (or use a mixer if you don’t have a blender handy).
  • To get the circle shape I used two pans, one small circle one and another to flip them onto.
  • Make sure both pans are very hot before you start cooking and that the oil is evenly coated. Once you begin, turn down the heat.
  • When the pancake mix becomes noticeably more firm on the side facing you, give it a go and flip ’em!
  • Can’t give too much direction here as it really does come with practice and timings all depend on how thick you like your pancakes so… good luck! (P.s. the first pancake is always the worst)

Enjoy a delicious pancake day!! If you make these pancakes please do let me know by tagging me @whygowithout and using #whygowithout so I can find it 🙂

For another protein pancake recipe click here!

Chickpea, Sweet potato and Quinoa Salad

So in my previous blog post I spoke of how I have decided to start eating less meat. As a result I am experimenting with more vegan recipes and this is the first one I am happy enough to share! This is an easy recipe that is quickly becoming one of my favourite lunches to take into UNI with me. The Quinoa and Chickpeas giving you a nice bit of protein while giving you plenty of carbs to help you stay full for the afternoon lull.12748334_1670381486548890_807230742_n

Ingredients:

  • 1 small sweet potato (100-150g)
  • A handful of kale
  • 40g uncooked quinoa
  • 200g can of chickpeas
  • 1tsp paprika
  • 1 tsp turmeric
  • Sprinkling of onion salt
  • 1tsp coconut oil

Method: 

  • Cut up the sweet potato into small pieces, and spray with some cooking oil. Roast the pieces in the oven at 180 degrees for around 10-15 minutes (until softened and browning).
  • Cook the Quinoa on the hob, following instructions on the packet (should take around 10-15 minutes).
  • In the meantime, fry the chickpeas and kale with some coconut oil for a few minutes.
  • Then when the quinoa and sweet potato are finished cooking, add them to the pan and mix everything together.
  • Then add the paprika, turmeric and onion salt and mix again. Then you are finished!
  • Simply put it in an air-tight tupperware and take it into UNI or work!

Hope you like it! If you make it, make sure to tag me in your creations on instagram using @whygowithout and #whygowithout so I can see them. Happy cooking!

The Cheeseburger Footprint

 

Last year, one of my best friends went Vegan. At first I was worried, what was her intention? Was she trying to lose weight? Then I actually asked her, and was very interested by her answer.

It’s safe to say that until last year, I didn’t quite realise quite how bad meat consumption is for the environment. Nor, did I know that this was a lot of people’s motivations for going Vegan. My friend gave me a short lesson into why we should all be eating less meat, or preferably no meat and I was left with the information resonating in my mind for a while. Eating meat is a huge burden on the environment; the average cheeseburger consumption in America (1-3 a week) has the same carbon footprint as 6.5 to 19.6 million SUVs. The Food and Agriculture Organisation of the United Nations (FAO) also estimates that meat consumption is one of the two or three most significant contributors to local and global environmental issues. Is this cheeseburger footprint really worth it?

Last week I decided to limit my meat intake to three to four portions of meat per week (i.e. one packet of sainsbury chicken breast or beef mince). A lot of people may read this and think this is still a lot of meat, but when you think about how much impact each serving has on the environment, cutting down from seven to three is a good start.

Because I am already dairy-free I have started to experiment with a lot of vegan recipes that make great packed lunches. I will post some of my favourites over the next few weeks to help people who may be inspired to go meat free more often, make some delicious foods.

Also even though I did not choose to be dairy-free, the more I read about the dairy industry, the more I’m glad I can’t eat it. It’s worth taking a look online at some articles which explain how your milks and cheeses make it to your fridge and you may decide to opt for an alternative (almond milk is a winner).

So really, this post is just to get everyone thinking about what impact their diets may have on the world around them. By all means, eat what you want and enjoy iIMG_2570t but maybe just try to go meat free at least one or two days a week? It will also help save you a nice bit of
money!

Look out for some blog posts to come with some great Vegan recipes and make sure to visit my instagram @whygowithout for some inspiration! Also there is a nice selection of Vegan recipes (like the delicious Nutella cookies pictured here) in my Ebook which you can get by clicking here.

Chocolate Protein Pancakes

So it’s pancake day today! So here is a recipe for one of my favourite pancakes:

Ingredients:

  • 15g chocolate soy protein isolate (from myprotein)IMG_1223
  • 2 medium eggs
  • 1 small/medium banana, mashed
  • 1/2 tsp cinnamon
  • 1/4 cup of almond milk
  • 1tsp coconut oil

Method:

  • Mix all of the ingredients together with a whisk or a fork.
  • Heat the coconut oil in a pan.
  • Pour the mixture into the pan (in a large pan this will make one large, thick pancake).
  • Leave it on the pan for 1 minute and then flip the pancake and cook it for a further 40-50s. If you have trouble flipping it, you can always place it under the grill for a minute instead!

Enjoy!

Healthy on a student budget: ‘Clean’ Fish and Chips

One of my favourite meals is fish and chips, especially the deep friend loveliness from my local take away. However, this is an unhealthy option. On occasion I will allow myself it as a nice treat, but normally this is my go to alternative: A roasted salmon fillet with some paprika spiced sweet potato fries and veg on the side.IMG_3114

Ingredients:

  • Boneless Salmon fillet
  • 1 medium sweet potato (around 200g)
  • Mixed herbs
  • Smoked Paprika
  • Coconut oil
  • Any veg of your choice! Sautéed, steamed or boiled…

Method:

  • Preheat your oven to 180 degrees (fan)
  • Clean your sweet potato under a running tap. I prefer to leave the skin on for my fries but if you prefer, peel the potato.
  • Then cut the sweet potato in two and then into chips (size of your choosing, I normally like mine around 1cm in width).
  • Place the chips on an oven tray and then drizzle some melted coconut oil on them and then generously season with smoked paprika and some salt.
  • Then place the chips in the oven.
  • In the meantime, prepare the fish. Take it out the packet and season with some mixed herbs, spreading them evenly over the salmon fillet.
  • Wait a few minutes and then place in the oven.
  • Leave it to cook for 20-25 minutes. Salmon is quite an oily fish so it shouldn’t dry out so wait to see when the chips are starting to brown and then it should all be ready to eat!
  • I love to eat my fries with some light mayo, they really are delicious. Enjoy!

Healthy on a student budget: Quorn Chicken Curry

A lot of people may see this and think ‘Quorn… gross’. However, I guarantee that this is delicious. I used to be Pescatarian (involuntarily as I was allergic to all animal protein besides fish and egg whites until I was 8), so Quorn was a huge part of my diet as it’s a great way to get a healthy dose of protein. Unfortunately for vegans, not all Quorn products are suitable for your diet as a lot contain egg whites. Either way I would say for those non-vegans out there, it is definitely worth a go, you can learn to love it as a nice alternative from meat now and again.IMG_2774

This dish is also very simple to make and should only take about 20-25 minutes including both prep and cooking. It is a relatively low fat dish and as Quorn is lower calorie than chicken… you can have even more of it.

Ingredients (serves 2):

  • 350g Quorn chicken
  • 1 onion
  • 1tbsp coconut oil
  • 1 Large green pepper (or any colour of your choice!)
  • 50g frozen peas
  • 1/2 jar of Sainsbury’s Red Thai curry paste (this one is dairy free)
  • Half a cup of coconut milk
  • 57g Sainsburys basmati white rice (uncooked)

Method:

  • First cut up your onion and pepper and put aside.
  • Then fry the onion in the coconut oil until the onion goes slightly see-through and then add in the Quorn chicken.
  • Fry for about 5 minutes and add in the peas. Allow them to defrost in the pan.
  • Then start to cook your rice according to the instructions on the packet.
  • Add in the curry paste to your dish along with the coconut milk and fry for a further few minutes.
  • When it looks like the ingredients are cooked (which they should be by now), add in the pepper – if you prefer your pepper to be soft you can add it in earlier, or leave it to cook for longer. However I prefer it to be a bit crunchier so I will only fry it with the rest of the ingredients for a few minutes at most.
  • Both your curry and your rice should then be done! Enjoy!

All in all this meal is very cheap to make and I normally save one portion for the next day. Hope you like it and if you do and you make it then let me know on instagram by tagging us and using the #whygowithout hashtag.

Healthy on a student budget: Egg fried rice

Coming back to University this year I’ve already started struggling with how to stay healthy on a student budget. Admittedly, I do spend more on food than the average student… but that’s just because of this blog and the fact dairy alternatives are that much more expensive. I have some quick and easy key meals which help me to stay on track after a busy day at UNI that keep the price down, so I thought I’d give a few ideas to help those who are struggling. This week is egg fried rice

Eggs are my staple food. I buy a pack of 12-15 at the beginning of the week and I normally get through them all by the end. There are so many things you can make with them. Protein pancakes, egg fried rice, they can be scrambled, boiled, poached etc and the list goes on. They are so cheap and provide you with lots of crucial nutrients, giving you a nice serving of healthy fats and protein.

Egg fried riceIMG_2812

Egg fried rice is very filling, cheap and easy to make which most people are surprised about. I will normally serve mine with some chicken to add some more protein to the dish. Here’s how I make it:

Ingredients:

  • 1 tbsp coconut oil/olive oil
  • 1 medium egg
  • 3 Spring onions
  • 50g baby button mushrooms
  • 1 tbsp soy sauce
  • 50g frozen peas
  • Salt & Pepper to taste

Method:

  • Boil the rice (following the serving suggestion and instructions on the packet). Lots
    of people think you have to eat brown rice if you want it to be ‘healthy’, but white rice is great too! And if you have a high fibre diet like me, its best to try to limit fibre in places you can, so I always eat white rice (it also cooks much faster).
  • In the mean time chop up the spring onions and mushrooms and put aside.
  • Get a pan and pour some oil onto it. Heat it up and then add the frozen peas.
    When the peas start to change colour, and look as if they are defrosted, add the spring onions and mushrooms and fry them for a few minutes.
  • By this point, the rice should be nearly done. Try a bit to make sure it is cooked to your taste. When it is ready add it to the pan.
  • Fry together for less than a minute and then crack the egg into the pan and with a wooden spoon stir quickly. The egg will start to scramble in the rice and veg.
  • When the egg looks like it is evenly distributed and cooked, add the soy sauce and season with some salt and pepper and stir more.
  • You’re dinner is ready! Serve with chicken or fish for a protein packed meal.

Cinnamon & Pecan Granola

If you follow us on Instagram you will see a lot of our home made granola. Shop bought granola is fully of nasties, often high in both sugar and fat – not what you want to top your yoghurt with. So here is our clean granola recipe. Everyone in the family loves it and everyone you live with will love the smell it makes in the kitchen when its being made!IMG_2471

Ingredients:

  • 150g gluten free whole rolled oats
  • 100g whole pecans (or any other nuts you might fancy!)
  • 50g dried cranberries (golden berries or raisins will do too)
  • 5 tbsp of sweet freedom dark syrup (male syrup or agave will do too)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon (or more if you love cinnamon as much as we do!)
  • 1 tbsp extra virgin olive oil
  • A pinch of Himalayan pink salt

Method:

You will need one large mixing bowl, a wooden spoon and either a Tefal air fryer or two flat baking trays and an air tight container.

In the Air Fryer:

  • Mix all the ingredients except the dried fruit in a bowl.
  • Put it all into the Tefal Air Fryer. Cook for 7 minutes in the Air Fryer.
  • Then add the dried fruit and if cooking in the air fryer and cook for a further minute.
  • Leave to cool slightly then transfer to a storage container. When completely cool secure the lid and give it all a good shake. It will keep for around a week.

In the Oven:

  • Mix all the ingredients together in a bowl.
  • Put into two flat baking trays and make sure its compact by pressing together.
  • Bake for 10-15 minutes on 180 degrees Celsius (fan assisted).
  • Leave to cool slightly and then transfer into storage container. When completely cool secure the lid and give it a good shake. It will keep for around a week.

Enjoy! If you do make it let us know by tagging us on instagram @whygowithout.

“Why would anyone eat anything besides breakfast food”

The quote is from one of my favourite TV shows (Parks & Recreation) and I have to say I agree. Nothing beats breakfast for me. I prefer a sweet breakfast of pancakes, overnight oats, cinnamon and raisin bagels, lots IMG_2188of fruit or just anything covered in chocolate. However, some days will always call for some eggs and smoked salmon (mainly those preceded by some drinking).

Before I found out I could no longer have dairy and was hugely careless as to what I ate, I used t
o have a huge bowl of sugary, chocolate cereal with lots of milk. So the biggest issue for me when I went dairy free was trying to figure out what on earth I could eat for breakfast. I was in university halls at the time so the only option seemed to be some suspicious looking eggs or toast and jam. Toast and jam it was… for months. I kept getting so hungry later in the day and ended up eating more as a result.

When I went home I discovered overnight oats, and my world was changed forever! I missed my indulgent breakfast and this really hit the spot, and if anything I prefer it. It is basically cold porridge, however I’ve found myself getting far more creative with it than I ever did with porridge. It is also gluten free, so if you think you have problems with gluten this is an ideal, quick and easy breakfast recipe.

Ingredients:

  • 50g jumbo rolled oats
  • 15g soy protein powder from myprotein.com (my favourites are chocoalte or vanilla flavour)
  • Around 100ml, depending on how dry or wet you like your oats, of a milk of your choice (my favourites are dark chocolate and almond alpro milk or sweetened almond milk).
  • I’ve also started added a teaspoon of cinnamon in and mixing every now and again, I really recommend it!

Method:

  • Mix the oats and the protein powder in a jar together and then add the milk.
  • Close the jar and then leave it in the fridge overnight ideally (or if not for a few hours) to let the oats soak up the liquid and puff up.

Toppings:

I always top mine with a banana and tend to add goji berries for some extra texture. Sweet
freedom chocshot (any of their flavours) goes lovely with it along with some peanut butter or PB2.

It really makes for an idea breakfast which you can take with you if you’re running late for work or indulge in with lots of toppings if you have the time. It’s high in fibre and protein and low in fat and will leave you feeling full until lunch time!

If you make it and like it please let me know by tagging @whygowithout on instagram/twitter/facebook and using #whygowithout!