Healthy Simple Vegan Pizza




1.5-2 cups all purpose flour

1 cup water

1 spoonful baking powder

1 spoonful sugar (optional)

Toppings: (all optional)

Tomato paste


Sweet corn


Rocket salad



1. Mix together the flour, water, baking powder and sugar.

2. Need the dough into a ball and then roll onto a pan. Bake for 15 minutes.

3. Take the pizza crust out of the oven and spread on the tomato paste. Then sprinkle on the toppings. Bake for another 15 minutes.

4. Take out of the oven and top with rocket salad and basil and nutritional yeast for a cheesy taste. Serve immediately.

Easy Lemon Avocado Pasta

Serves 2

250g spaghetti
1 ripe avocado
1 whole lemon, freshly squeezed
1/2 cup fresh basil
2 cloves garlic (or 1 tsp garlic powder)
1/3 cup olive oil
Sea salt, to taste
1/2 – 1 cup sweetcorn, drained (depending on how much you like sweetcorn ;))

1. In a large pot cook the spaghetti according to the packet instructions. Add salt to taste.
2. Put the cut up avocado, lemon juice, garlic, basil and salt into a blender. Blend until smooth.
3. While the blender is still going, remove the lid (if possible) and slowly pour in the oil.
4. Drain off the pasta and stir the avocado sauce into it.
5. Drain the sweetcorn and add it to the dish. Serve immediately.

Mixed Berries Milkshake

2 frozen bananas
Handful of mixed berries
1-2 cups soya or almond milk

1. In the blender put in all of the ingredients and blend until smooth. Use more water if you want a milkshake consistency or less if you want tot be more like a smoothie.
2. Serve in a mason jar and sprinkle chia seeds on top (totally optional).

Chunky Sweet Potato Oven Chips

Note: This recipe I seem to have almost everyday, alongside main meals. This is so ridiculously easily to prepare and bake so why not? Methods and ingredients vary, but this particular recipe is my favourite.

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Sweet potatoes
Curry Powder or Cinnamon (depending on taste)

1. Preheat the oven to 180C.
2. Wash and dry your potatoes and sweet potatoes. Portion size varies on how hungry you are.
3. Cut the potatoes and sweet potatoes into large chunks.
4. Spread them onto baking tray lined with a baking sheet.
5. Gently sprinkle over spice of your choice – personally I prefer either curry powder or cinnamon (both taste amazing).
6. Bake in oven 25-35 minutes.

Sushi Maki

Note: some of the ingredients in this recipe I haven’t added measurements for – that’s because I don’t measure them out for myself. Add as much or as little as you like!

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Sushi rice
Nori sheets
Cucumber strips
Carrot strips
2 tbs sugar
1 tsp salt
3 tbs rice wine vinegar
330 ml water
Bamboo mat

1. Rinse the rice well and drain.
2. Add 330 ml water into saucepan with rice and boil for 10 minutes with lid on.
3. Turn off heat and leave to cool for 20 minutes.
4. Add the rice vinegar, sugar and salt to the rice and story in.
5. Drain the rice.
6. Spread nori sheet on bamboo mat.
7. Spread the rice evenly onto the nori sheets. Leave gap at top to seal.
8. Add any toppings you want. I prefer cucumber and carrot strips.
9. Roll the rice with the bamboo matt, lifting the mat before it rolls into and with the rice, repeating the process until fully rolled. (Sorry if that is a bit confusing!)
10. Leave for at least 10 minutes for the nori to soften.
11. Finally, cut the nori into small chunks and serve.

Cinnamon Rolls

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1 pckt yeast
1 cup almond or soya milk
1/2 cup vegan butter
1/4 tsp salt
3 cups all purpose flour
1/2 tbs cinnamon
1/4 cup + 1 tbs sugar, divided

Icing sugar
Almond or soya milk

1. In a small bowl microwave the milk and 3 tbs of vegan butter until melted.
2. Leave cool unit a warm temperature – not too hot otherwise it will kill the yeast.
3. Transfer to large mixing bowl and whisk in the yeast.
4. Leave to activate for 10 minutes.
5. Add in 1 tbs sugar and then the salt.
6. Next add in the flour 1/2 a cup at a time, stirring continuously until combined.
7. Knead into loose ball. Coat mixing bowl in oil and add ball back in.
8. Leave to rise for 1 hour.
9. On lightly floured surface roll dough into thin rectangle.
10. Brush with 3tbs melted vegan butter and top with 1/4 cup sugar and the cinnamon.
11. Preheat the oven to 180C.
12. Roll the pastry dough into 1.5-2 inch sections and place into oiled up deep dish pan.
13. Brush rolls again with 2 tbs vegan butter.
14. Bake rolls for 20-25 minutes until slightly golden brown.
15. Take them out of the oven and leave cool.
16. In a small bowl mix together some icing sugar and milk until it thickens and drizzle over the cinnamon rolls.

Vegan Pancakes

Note: I have tried many different variations of vegan pancakes but none have tasted quite as good as this one. I hope that you feel the same too!)

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1 cup all purpose flour
2 tsp baking powder
2 bananas
1 tsp vanilla extract
1 cup almond or soya milk
1 tsp sugar

1. Add all of the ingredients to blender and blend until smooth.
2. Heat up a saucepan with a little nonstick oil spray.
3. Pour small amounts of batter into saucepan and flip when there’s bubbles in the pancakes and heat is coming off.
4. Serve immediately with preferred fruit. ( I put on some maple syrup, chopped banana and blueberries)