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.

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.