Blog, Treats

Vegan Biscoff Tiffin

OH. MY. probably the best tiffin I have ever tasted! First of all, I should really explain what Tiffin is, as I was unaware of how many people hadn’t heard of it before! It is a dessert typically made from crushed biscuits, golden syrup, raisins, and chocolate. I think the texture is what makes tiffin so unique as it melts in the mouth, but you also get a juicy burst of flavour from the raisins and a sweet crunch from the biscuits.

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Tiffin is one of my favourite things to make because it is hassle-free, and doesn’t require lots of ingredients. It’s one of those desserts that you can guarantee will go down a treat!

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I’m collaborating with the lovely Blogtastic food to vegan-ify some classic desserts and sweet treats, and so naturally I wanted to put a vegan spin on one of my favourites. This tiffin is made using Biscoff (yes, they’re actually vegan!), and I think it only adds to the flavour! Sometimes tiffin can be quite rich, but I find with the addition of biscoff biscuits it balances out the sweetness from the chocolate.

When I shared this with family and friends, I didn’t tell anyone that it was vegan. I think people always expect to taste a difference between vegan and non-vegan desserts, but with this tiffin, you really can’t! I was actually told it tasted better!

Ingredients:

(makes 9 squares)

  • 4.5 tbsp of agave nectar
  • 150g of unsalted butter (I used dairy free flora)
  • 250g of vegan chocolate (put 50g aside)
  • 50g of white chocolate
  • 250g of biscoff biscuits, 100g put aside
  • 150g rich tea biscuits

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Method:

  1. Measure out all your ingredients beforehand and line a square tin with greaseproof paper or cling film (I used clingfilm) with enough to overhang the tin.
  2. Place a glass bowl over a barely simmering pan of hot water and add the 200g of chocolate, butter, and agave nectar until melted. Leave to cool for 15-20 minutes.
  3. Meanwhile, crush the biscuits in a food bag until there are no large pieces of biscuits left.
  4. In a separate bowl add all the dry ingredients (raisins, rich tea biscuits, biscoff, and remaining chocolate, broken into pieces) and mix.
  5. Once the chocolate has cooled, gradually add the dry mix, until it starts to come together.
  6. Spoon into a square tin, and pack the mixture down with the back of a spoon, then leave to chill in the fridge for 2 hours.
  7. Melt the remaining milk chocolate to coat the top of the tiffin, then once completely set, repeat for the white chocolate and drizzle all over.

In terms of storing the Tiffin, this all comes down to preference! If you like a bit of bite to your tiffin store it in the fridge, but otherwise, it’s perfectly fine out of the fridge. To serve, I crumbled biscoff on top and topped with raspberries, but you could also serve with a scoop of ice cream.

I hope you like this recipe,Vegan-Lemon-Meringue-Pie-Marked-2-632x741

Jazzy B ❤

 

For more vegan dessert inspo be sure to check out this lemony goodness!

Below are the links to all of the delicious vegan desserts that are also part of this collaboration:

JULIAJulia from Julia Recipes who has made a coconut-lime vegan tart that looks incredible!

 

A slice of honey

Sarah from Slice of Honey has made some vegan shortbread cookies with a dark chocolate drizzle

 

 

Ally from Allybakes has made a ginger coconut ALLYpear cake – I bet this tastes amazing!

 

 

 

Anthea from SaltyBiscotti has made a Antheavegan chocolate salami

 

 

 


img_1801Winola from The foodscape has made this delicious vegan banoffee pie

 

 

mayaMaya from Maya’s Beehive has made a blackberry pie with a walnut crumble

 

 

cupcakesTeresa from Cupcakes and Couscous has made a chocolate caramel tart…how amazing does this look?!

 

 

strudelKathy has created something different with her berry and brie vegan strudel!

 

Reka from Holy Whisk Blog has made some beetroot brownies holy

 

 

 

Marie from Sugar Salt Magic has made a vegan lemon coconut frangipane tart vegan lemon

 

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Blog, Treats

Greek Yoghurt Desserts

We all know the feeling when you’ve had a lovely dinner, but you would love something sweet after, that won’t make you feel guilty.  I’ve created my go-to greek yoghurt ‘desserts’ for when the sweet cravings are real! Also, they taste pretty similar to the actual desserts I’ve based the recipes off of, without all the sugar and saturated fat. If you are a vegan you can easily substitute the greek yoghurt for a vegan alternative such as Alpro. I have tried this myself, and the recipes still taste just as good. Let’s get into the desserty goodness…

1) Apple Crumble

If you love your traditional British desserts, then this is the one for you. I’ve added Myprotein toffee flavdrops which sweeten’s it up and adds something extra to this dessert. Also by using granola, it replaces the crumble without adding all the fat and sugar that would usually go into the traditional dessert.

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Ingredients:

  • x1 apple, sliced (I used Gala apples)
  • Greek yoghurt
  • Toffee flavdrops (available from Bulkpowders or Myprotein)
  • Granola (Preferably reduced sugar)
  • A drizzle of honey
  • Chia seeds (optional)

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2) Strawberry shortcake

SO good! The combinations of the crunchy shortcake biscuits and the fresh strawberries makes this taste so dreamy. To sweeten it, I drizzled some honey over and sprinkled some chia seeds to add in some healthy fats and omegas.

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Ingredients:

  • x1 crumbled shortbread biscuit
  • Strawberries
  • A drizzle of honey
  • Greek yoghurt
  • Chia seeds

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3) Banoffee pie

This one looks a lot unhealthier than what it actually is, as it uses sugar-free digestive biscuits (from a brand called Siro, which I purchased from Sainsbury’s ) and a grating of dark chocolate.

 

Ingredients:

  • Dark chocolate chips or grated dark chocolate
  • Toffee ‘flavdrops’ (Myprotein)
  • 1/2 a banana, sliced
  • x1 digestive biscuit, crumbled
  • Greek yoghurt

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4) Eton Mess

Saving the naughtiest one until last! This pretty much is the real thing except without the cream, making this one somewhat healthier without compromising the flavour. Also, this is definitely my favourite one of the bunch as Eton Mess is one of my favourite summer desserts. I found some tiny coconut meringues in M&S that make this taste so good.

eton mess 2.jpeg

Ingredients:

  • Mini meringues, whole or crumbled
  • Strawberries
  • Chia seeds
  • Greek yoghurt
  • Honey (optional)

eton mess 1

I hope you try a few of these out as they are so delicious! Thank you for reading,

Jazzy B ❤

Dinner, Recipies

Edamame Pasta Dish

I’ve recently become so obsessed with using pasta alternatives such as edamame or black bean spaghetti! I prefer it to whole wheat spaghetti, as it actually offers nutritional benefits such as 22g of protein per 50g (amazing!) plus it’s also lower in carbohydrates, with only 16g per 100g.  Also, it is gluten-free, vegan, and a great source of fiber! Basically, I have come to love the stuff and so I really wanted to share a yummy recipe with you all so you could give it a go too!

This dish is one of my absolute favourites to make because it is quick, simple, and budget-friendly. You can find the pasta alternative in most supermarkets such as Aldi and Tesco, if not you can buy it online from Holland & Barrett.

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Ingredients:

  • Edamame or black bean spaghetti
  • Tinned mackerel in tomato sauce
  • Sundried tomatoes
  • Fresh tomatoes
  • Red or white onions (diced)
  • Garlic
  • paprika
  • Salt
  • Black pepper
  • Cayenne pepper
  • Basil (fresh)
  • Olives
  • Spinach

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Method:

  1. In a frying pan sauté the onions for a few minutes, then add the fresh tomatoes and fry for a further two minutes
  2. Meanwhile, bring a pan of water to the boil and add the spaghetti (this cooks very quickly, and so it should only take between 5-8 minutes
  3. Once the pasta is cooked, drain it and add it to to the frying pan
  4. turn the heat down to a lower setting, and add all other remaining ingredients and spices
  5. Serve and enjoy!

(I also added mushrooms and mangetout to my dish!)

Macros:

  • 319 calories (per serving, sharing the mackerel between two dishes)
  • 14.9g carbs
  • 10.2g Fat
  • 31.9g protein

 

You can also add any other veggies to this dish such as broccoli or top the dish with avocado, which also works really well. I hope you enjoy this healthy pasta dish,

Jazzy B ❤

Lunch, Recipies

The Best Cheese on Toast

This is definitely not your average cheese on toast, but if you love cheese on toast and fancy trying a new version, this is the one for you. I wouldn’t normally do a blog post on how to make cheese on toast, but as this taste so incredible I had to share it with you. Think of it as gourmet cheese on toast 😉

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Ingredients:

  • x2 anchovy fillets
  • grated mature cheddar
  • cracked black pepper
  • fresh basil leaves
  • finely chopped red onion
  • black olives
  • guacamole (optional)

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Method:

  1. Prep the ingredients.
  2. On lightly toasted bread place the cheese, olives, anchovy, red onion, basil, and black pepper.
  3. Grill for 5 minutes and serve with guacamole.

I Hope you enjoy this funky recipe,

Jazzy B ❤

 

Blog, Dinner

Buddha Bowl

Although very appetizing, Buddha bowls can be super expensive. So I’ve created this budget-friendly bowl so you can Buddha until your heart’s content 😉

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Turmeric Bulgar wheat with raw tomatoes and cucumber, stir-fried peppers, broccoli, courgette, onions, Quorn chicken, and a side of spinach, topped with avocado, feta, and chili flakes.

Buddha bowls are all about the combination of lots of wholesome ingredients, giving you a dish with texture, colour, and flavour – and that’s what I love most about them. The main ingredients that constitute a buddha bowl include some form of protein, grains, and vegetables, but my advice is to tailor it to what you like, as you’ll enjoy it far more! It’s actually impossible to get bored of a Buddha bowl with the limitless number of flavour combos. Below are a few of my favourite bowls.

When I make these bowls, it’s always a question of how much I can actually pack in the bowl! They are a fab way to get in most of your 5-a-day and much-needed micronutrients…in fact, the whole bowl literally represents the ‘Eatwell plate’…#winning 😉

IngredientsBuddha

Grains:

  • Soya mince, brown rice, bulgur wheat, quinoa, couscous, buckwheat or barley.
  • You could also make cauliflower/broccoli rice if you wanted a lower carb option.

Protein:

  • Lentils, egg, Quorn chicken, beans (kidney beans, black beans, butter beans etc), tofu, or seafood.

Vegetables:

  • Sweet potato, cucumber, tomatoes, spinach, courgette, broccoli, cauliflower, carrots, red onion, mushrooms, beetroot, aubergine, and sprouts…if you’re feeling festive ;).
  • Usually, some of the vegetables will be left raw such as tomatoes, cucumber, and carrots, to add to the texture.
  • Also, you could make your own veg slaw.
  • To add some sweetness to your bowl, things such as blueberries, mango, apples, and strawberries are a great choice.

Extras:IMG_3902

  • Toppings: sesame seeds, cashew nuts, feta, pumpkin seeds, croutons, parmesan flakes, olives, avocado slices, chia seeds, chives, spring onions.
  • Spices/ herbs: chili flakes, black pepper, cayenne pepper, garlic, parsley.
  • Sauces: houmous, BBQ sauce, tahini, light mayonnaise, light salad cream, light soy sauce, balsamic vinegar, sweet chili, sriracha – and there are so much more. But it also tasted just as good without the addition of these, as you can taste the flavors more.

I hope that the Buddha bowl becomes one of your weekly faves,

Jazzy B ❤

Recipies, Treats

Chai Spiced Banana Bread

Yep. It’s another banana bread recipe because I love it so much! This time, I’ve spiced it with all of the warming flavors from a chai latte such as ginger, nutmeg, and cinnamon.

This is refined sugar-free and doesn’t use any butter also, I’ve added spelt flour which has many benefits such as stimulating the immune system and encouraging healthy digestion. What I like most about this recipe is that it’s not too sweet, unlike traditional banana bread, which allows for the spice combinations to be tasted.

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Chai spiced banana loaf, topped with pecans, walnut halves and a drizzle of honey.

Ingredients

Dry mix:

  • 65g oats blitzed into a flour
  • 80g of spelt flour
  • 1.5 tsp of baking powder
  • 1 tsp of ginger
  • 1.5 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 tsp of mixed spice
  • 1/2 tsp of salt

Wet mix:

  • 2.5 very ripe bananas
  • 2.5 tbsp of honey
  • 1/3 of a cup of milk
  • 1/4 of a cup of melted coconut oil

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Method

  1. Preheat the oven to 180 degrees, and grease a loaf tin with coconut oil
  2. Mix all the dry ingredients together in a large bowl
  3. In a separate bowl, mash the banana until they form a pulp, then add the eggs, vanilla extract, coconut oil and milk
  4. Pour the wet ingredients in with the dry and fold together
  5. Pour the batter into the loaf tin, and top with slices from the leftover banana, and pecans and a drizzle of honey
  6. Place in the oven for 45-60 minutes, or until a knife comes out clean

Tip: if the pecans start to brown too much, then place tinfoil over the loaf tin.

Nutritional Info

serves 12, per slice

  • Calories – 121
  • Carbs – 17.9
  • Fat – 4.35
  • Protein – 2.8

I hope you enjoy this autumnal take on a classic treat,

Jazzy B ❤

Blog, breakfast, Recipies

Autumnal Oats

No matter what time of year, you can guarantee I’ll be having a warming bowl of oats for breakfast. But now that autumn is here, it’s time to whack out all the spices that I associate with this colder time of year. I’ve put together a few of my favourite autumn-inspired porridge bowls,  featuring all of those classic winter combos and, hopefully, some new ones to jazz up your morning oats.

Classic Autumn Spiced oats:

Kicking it off with this porridge bowl full of all those beloved, warming autumn spices.

Ingredients:

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Topped with almond, cashews, and walnuts.
  • 1 tsp of vanilla extract
  • Ginger
  • Cinnamon
  • Honey
  • Nuts
  • Greek Yogurt to top

Method:

  1. Mix your preferred amount of oats with the three spices and a milk of your choice, and cook them how you normally would
  2. Top with a dollop of Greek yoghurt, a drizzle of honey and some nuts and you’re good to go.

Stewed Toffee Apple Oats

These oats were inspired by my favourite treat to have around this time of year – toffee apples! This is definitely my favorite out combo out of the five.

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Served with coconut flakes, and some honey.
Ingredients:

  • Toffee Myprotein flavdrops
  • Cinnamon
  • Vanilla extract
  • Oats

Method:

  1. Slice the apples into chunks, and place in a saucepan with just enough water to cover the apples
  2. Add 10-12 toffee flavdrops, and some cinnamon and leave to simmer for around 5 minutes or until the apples are soft
  3. Make your oats and top with the toffee apples, I also added some honey.

Pumpkin Pie Oats

Like the classic American Thanksgiving dessert, but in oat form. If you like pumpkin infused with lots of lovely spices, this one will be right up your street.

Ingredients:

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Served with raisins, mixed nuts, sweet freedom choc shot, pumpkin seeds and chia seeds.
  •  2 tbsp Pumpkin puree
  • Chia seeds
  • 1.5 tsp of vanilla extract
  • Cinnamon
  • Mixed spice
  • 1.5 – 2tbsp of maple syrup or honey
  • Milk
  • optional toppings: raisins, mixed nuts & pumpkin seeds

Method:

  1. Mix your oats with the pumpkin puree, spices, milk, honey & flavdrops
  2. Cook your oats in your usual way
  3. Serve – I recommend topping your oats with anything chocolate, as the combo of pumpkin and chocolate is delightful.

Pecan and apple porridge

Pecan-topped porridge is so good, and with the addition of the sweetness from the honey and the crisp grated apples, this porridge combo works brilliantly.

Ingredients:

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Topped with apple batons, pecans, coconut flakes and some honey/maple syrup.
  • One apple
  • Pecans
  • Maple syrup to serve
  • 8 Toffee flavdrops or 1 tsp vanilla extract

Method:

  1. Grate half of the apple and place this in the bowl/saucepan along with your oats, milk, and flavdrrops
  2. Cook the oats is your preferred way
  3. Slice the other half of the apple into thin batons, and serve.

Gingerbread Baked Oatmeal:

Who says you can’t have gingerbread for brekkie? 😉 By baking these oats, it turns them into a cake-like texture…whats not to like?!

Ingredients:

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With Greek yoghurt, apple slices, coconut flakes, and honey.
  • Cinnamon
  • Ginger
  • Mixed spice
  • vanilla extract
  • One egg
  • 1/2 a tsp of baking powder
  • 10 Toffee Flavdrops
  • Oats (I used 60g)
  • Milk (enough to cover the oats)

Method:

  1. Grease an ovenproof dish with some coconut oil, and preheat your oven to 190 degrees
  2. Mix all the dry ingredients together in the dish
  3. Add the egg, milk, vanilla extract and toffee drops
  4. Place the oats in the oven and bake for between 30-40 minutes (or until golden, and firm on top).

I hope you’ve found something that you want to try,

Jazzy B ❤

Blog, breakfast, Recipies

Pumpkin Pie Pancakes

Autumn is well and truly here, and thank goodness too! I’ve grown to love this time of year mainly for how cosy I feel when I’m all snuggled up with a nice hot choc, and my candles are lit (the only thing that ever gets ‘lit’ in my life ;)).

Not only this, but Autumn means the return of the mighty pumpkin (and all those extra carvings that you could probably display in the Tate). It’s all about the Pumpkin; pumpkin energy balls, pumpkin pie, pumpkin waffles…It’s everywhere! There is so much you can do with pumpkins, so I thought I’d Autumn-ify my Protein Pancake recipe and bring you something inspired from the States.

Ingredients:

  • 2 tbsp of tinned pumpkin puree
  • 1/2 a tsp of baking powder
  • 45g of oats
  • 1.5 tsp of vanilla extract
  • 1-2 tbsp of honey
  • Ginger
  • Cinnamon
  • Mixed spice
  • One egg
  • 1 and a 1/2 tsp Greek yoghurt
  • 50-60ml of your choice of milk
  • Coconut oil (for greasing the pan)

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Method:

  1. Preheat your frying pan (on a low heat)
  2. Place the oats in a blender until you get a flour-like texture
  3. Add in the egg, pumpkin puree, vanilla extract, honey, spices, baking powder, and yoghurt and blend until combined
  4. Next, add in your choice of milk bit by bit until you get a pourable batter
  5. Put some coconut oil in the pan (now turned up to a medium-high heat) and pour your pancake batter in
  6. Flip each pancake once the edges turn a golden colour
  7. Keep topping the pan up with coconut oil after each couple of pancakes
  8. Serve and enjoy! (I would highly recommend serving them with something chocolatey!)

Nutritional Info:

(Makes 7 small pancakes)

  • 402 calories
  • 57.7g carbs
  • 14.3g protein
  • 12.9g fat

I hope you enjoy these autumn style pumpkin pancakes, and stay safe as storm Brian might get you 😉 (the names they call these storms are absolutely hilarious!)

Jazzy B ❤

 

Blog, Snacks

Strange Snacks

I am such a snacker. Snacks are what keep me going throughout the day, as I prefer to eat smaller meals, and then have a couple of healthy snacks in between. Often, I’ll just stick to my Staple Snacks, but as with everything you’ve got to mix things up to keep them interesting. So here are a few of what I like to call ‘strange’ snacks, as they aren’t you’re typical piece of fruit 😉

Seaweed Thins

These make the perfect snack for when you’re a little bit peckish, they’re very light and I just find the concept of eating seaweed so novel. Also, in my opinion, they look so much better than your bog-standard crisp…they’re Green! Normally, they come flavoured with sea salt, but I have tried some green tea infused thins before which were just as lovely.

IMG_7255Go Ahead Crunchy Dippers

Something a little sweet! When I saw these I just had to give them a go, especially as most snacks with breadsticks are savoury, and as I have a massive sweet tooth…they had me at hello ;). They are so worth the 148 calories, the perfect pick-me-up. Don’t fear if chocolate isn’t your thing, as they also have salted caramel and coconut and vanilla dippers…yum!

Protein Bars

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Yes…that is a Mars protein bar you see, and it is the bomb!

My new obsession. If I have had a really good gym session or I fancy some chocolate (always ;)), then I will reward myself with one of these bars of heaven. My favourite brands are Grenade, Quest, Mars, and Fulfil, as I find these all have the lowest sugar content and the highest protein. They can be quite expensive at £2.50 a bar, but it’s SO worth it. Also, if you haven’t tried heating one up the microwave you definitely should, it turn into a gooey chocolate pudding.

 

IMG_7287Walkers Poppadoms

These really are sensational, the flavour combinations work wonderfully together. Also, they’re only 63 calories and I’ve never seen a packet of crisps that low. If anything I would try them for the flavours, they’re unlike anything I’ve tasted.

 

So that concludes my strange snack round-up, I hope you’ve found something to spice up your snack cupboard (yes…I have a whole cupboard dedicated to snacks aha), until next time,

Jazzy B ❤

Blog, Recipies, Snacks

Staple Snacks

I. Love. Snacks. I’m most certainly not one of those three-meals-and-done kinds of people…I need my snacks! On a typical day, I’ll have between 2-3 healthy snacks, which is perfect to keep me going between meals.

What with supermarkets selling hundreds of snacks that are marketed to be ‘healthy’, but in actual fact are just as good as snacking on chocolate and crisps, it can be confusing to know what is actually healthy to snack on. Although the healthy snack market is really taking off, with the likes of energy balls, baked crisps and cereal bars proving quite popular they often contain a lot of sugar, along with other nasties. My advice would be to snack on whole foods/ home made snacks wherever possible. If I know I’m going to be out for the day, I will always pack some nutritious snacks to stop the temptation of impulse buying whatever takes my fancy.

Having tried a lot of snacks out, I’ve finally managed to nail down my absolute go-to’s. In my opinion, there is something for everyone whether you’re fancying something sweet, savoury, filling or a lighter bite, it’s all here.

1. Wholemeal Toast & Cottage CheeseIMG_6993

This tastes amazing with some salt and cracked black pepper, it’s also great in terms of fibre and protein. The bread I use is Tesco’s high protein loaf which only costs £0.80, and at 5g of protein per slice, you can’t go wrong! I know cottage cheese isn’t for everyone, so instead, you could always use cream cheese. Also, if you’re wanting a lower carb option, brown rice cakes and Ryvita crackers work just as well.

2. Greek Yoghurt & BerriesIMG_7218[1]

This is such an easy snack to prepare, just add a few dollops of Greek/natural yoghurt, top with your favourite berries and you’re good to go! Of course, you can top your yoghurt with just about anything such as honey, a sprinkling of your favourite cereal, or some grated chocolate, it’s all about finding the combos that you love.

3. FruitIMG_6999

Often if the sweet cravings are calling, I’ll go for nature’s candy 😉 It’s sweet, delicious and loaded with vitamins and minerals. I eat a LOT of fruit, but in particular, I tend to snack on apples, clementines, bananas and berries.

 

 

4. NutsIMG_7221[1]

If I’m a bit peckish I’ll have a small handful of nuts, as they’re full of good fats and protein they’ll keep you feeling fuller than you’d expect. My favourites include cashews, almonds and pistachios. Also, I’ll often buy a bag of mixed nuts which will be available from many supermarkets.

 

5. Apple Slices & Nut butterIMG_7148[1]

The classic Instagram snack! I know it sounds like a strange combination to start with but once you give it a go, there’s no turning back. I slice up a Gala or a Jazz apple (of course 😉 ) and dip it into some peanut of cashew nut butter. There is so many peanut butters out there it’s just a case of finding the few that you love. I would highly recommend Pip & Nut and Meridian for their nut butters.

6. Carrot Sticks & HoumousIMG_7002[1]

Basically the savoury version of apples and nut butter, for all of you savoury lovers out there! I love trying all the different houmous’ that are available, my favourites include sweet chilli, caramelised onion, and Morrocan style houmous (hummus/houmous…who knows lol?!)

 

7. Mini Oat BowlIMG_7102

Definitely the most filling of all the snacks, but great post-workout or if you want something that will actually satisfy you. To make this snack even more macro friendly, I’ll sometimes add a scoop of protein powder and top it with a few berries or some dark chocolate. I used 30g of oats, and just enough almond milk to cover the oats in the pan.

I hope you’ve found a snack that tickles your tastebuds, and that I’ve helped there to be one less hangry person in the world 😉

Jazzy B ❤