Chia and Carob Porridge ❤ I soaked 2 tbsp of chia seeds in 1/2 cup of unsweetened almond milk and 2 pitted dates in 2 tbsp of water for about 20 minutes whilst getting ready for work. Next, add the dates (plus the water), 1 heaped tsp of carob powder, 1/2 banana to a food processor and blend until smooth. Mix this into the chia seed and milk mix with a spoon and add favourite toppings. I topped with banana slices, frozen berries, pumpkin seeds, bee pollen and a little honey  Recipe from…

Chia and Carob Porridge ❤ I soaked 2 tbsp of chia seeds in 1/2 cup of unsweetened almond milk and 2 pitted dates in 2 tbsp of water for about 20 minutes whilst getting ready for work. Next, add the dates (plus the water), 1 heaped tsp of carob powder, 1/2 banana to a food processor and blend until smooth. Mix this into the chia seed and milk mix with a spoon and add favourite toppings. I topped with banana slices, frozen berries, pumpkin seeds, bee pollen and a little honey Recipe from…

Watermelon Pico de Gallo - Oh-so-refreshing watermelon pico de gallo with sweet mango chunks!

Watermelon Pico de Gallo - Oh-so-refreshing watermelon pico de gallo with sweet mango chunks!

Perfect for a quick, yummy and healthy breakfast on the go - SPINACH QUICHE CUPS - Low-carb and gluten-free! Also great for Christmas, New Year or any holiday brunch!

Perfect for a quick, yummy and healthy breakfast on the go - SPINACH QUICHE CUPS - Low-carb and gluten-free! Also great for Christmas, New Year or any holiday brunch!

The best healthy chicken lo mein recipe (237 calories)! It's easy, quick, and so delicious you won't need to order takeout! Feel free to leave the chicken out for a vegetarian lo mein recipe, too!

The best healthy chicken lo mein recipe (237 calories)! It's easy, quick, and so delicious you won't need to order takeout! Feel free to leave the chicken out for a vegetarian lo mein recipe, too!

smoky chorizo, haloumi and spinach breakfast waffles from donna hay magazine issue #86

smoky chorizo, haloumi and spinach breakfast waffles from donna hay magazine issue #86

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