"Nutella" Chia Seed Pudding

A light, wholesome and tasty breakfast

I've been on a health-kick lately and have been experimenting with some delicious and wholesome foods.

The one thing I despise is healthy food that doesn't even taste like food – that doesn't have any FLAVOUR. So it's become my mission to create healthy dishes that not only taste great but are great for you, without all the guilt ;)

This "Nutella" Chia Seed Pudding was one of the yummiest breakfasts I've created so far. I mean... I'm sure I'm not the first person to have come up with this combination of flavours for a Chia Seed Pudding, but it was definitely a favourite of mine and I'd love to share it amongst everyone!

The reason why I put "Nutella" in quotation marks, is because there was no Nutella involved. It was simply hazelnut milk and cocoa powder mixed together – the two main flavours of Nutella ;)

PRO TIPS

I would recommend allowing the pudding to set overnight in the fridge for best results, and definitely follow the measurements of milk and chia seeds I've given – you don't want your pudding to come out too milky/liquid-y. You want the chia seeds to soak all the liquid!

I personally find the hazelnut milk quite sweet already and don't need to add any extra sweeteners. But feel free to use any milk you desire and add some honey as a sweetener when you're ready to eat the pudding.

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INGREDIENTS

1 cup hazelnut milk

1/4 cup chia seeds

1 tbsp cocoa powder

Topping ideas

Freshly cut strawberries

Peanut butter

Hazelnuts

Dark chocolate bits

And anything else you like!

METHOD

1. In a container or a large jar (a jar works best), pour in the chia seeds, followed by the hazelnut milk. Mix everything together thoroughly until there are no chia seeds stuck at the bottom of the jar.

2. Add in the cocoa powder and continue to mix until the powder has dissolved into the mixture.

3. After about 2 minutes of mixing, cover the jar with a lid and place into the fridge overnight.

4. Eat straight out of the jar the next morning and top with fresh fruit, nuts, or even peanut butter!

Psssst. Here's some alternative topping inspiration ;)

Chopped hazelnuts & crunchy peanut butter

Portobello "Pizzas"

The only mini carbless pizzas you need in your life

Although these shroom pizzas may not look or sound like they'd satisfy – they really do suffice as a tummy-filling dinner – or lunch!

I found this recipe on Facebook, but of course – I had to put my own little spin on it. I made my own tomato base.

THE TOMATO BASE

Blend together a can or carton of tomato puree (I used a carton of plain tomato sauce from Sainsbury's) with 2 tsp each of paprika, salt, pepper, garlic powder, and oregano, and 1-2 fresh chillies chopped, or 1-2 tsp of chilli flakes.

PRO TIP

If you have a lot of leftover base, this can be used as a spicy arrabbiata pasta sauce ;)

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INGREDIENTS

Portobello mushrooms (2 per person)

Tomato base sauce/pre-made tomato pasta sauce (or you can make your own sauce! Check the description above on how to make this)

Mozzarella, shredded (or you can use cheddar)

A handful of fresh basil leaves

Oregano

Olive oil

Salt

Any other pizza toppings you like! I added Chorizo.

METHOD

1. Preheat the oven to 200ºC fan and prep a baking tray with greaseproof paper. Leave the tray to one side.

2. Wash the portobello mushrooms and pat them dry with a paper towel. Pull out the stalk bit in the middle so your sauce can sit inside the mushroom.

3. Brush them with olive oil on the top and place them on the baking tray. You want the top of the mushroom on the tray, and the inside facing upwards.

4. Fill each mushroom with tomato base/pasta sauce (about 3 tbsp) and sprinkle some oregano. Then sprinkle some cheese, followed by any toppings of your choice.

5. Once the oven has pre-heated, put the mushrooms in, and bake for 10-12 minutes.

6. Sprinkle with some more oregano to serve, as well as some chopped fresh basil leaves.

7. Serve with a side salad or some sweet potato fries!

Spinach, Mint & Halloumi Salad

It may sound basic, but it definitely hits the spot – and it's healthy af ;)

This salad was created through one of those 'wing it' moments of mine. Safe to say it turned out to be so delicious, and I had made enough to last me three days!

The mix of flavours and herbs makes this salad extra enjoyable – more than any other salad you've ever tasted (bold, I know).

The dressing in this recipe involves Dukkah. Now if you don't know what dukkah is or haven't tried it before, I'm about to change your life. Dukkah is an Egyptian mix of herbs and seeds and is super versatile. I usually add it to some hummus and dip into it with veg sticks or Rivita – amazing. You can even add it to other marinade sauces, or to breadcrumbs, literally anything.

A pro tip for this salad: If you want to save some for the next day, I recommend making enough halloumi for one portion, or however many portions of salad you're making – make the halloumi fresh for whenever you want to eat your next portion. I'd also keep the dressing separate from the salad, so it doesn't get soggy in the fridge overnight.

Every bite I took of this salad was worth a strong *MMMM.*

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INGREDIENTS FOR SALAD

2 handfuls spinach, chopped

2 handfuls fresh mint leaves, chopped

Cherry tomatoes, sliced

Half a red onion, sliced

Halloumi, sliced

1 tsp rosemary

1 tsp honey

INGREDIENTS FOR DRESSING

4 tbsp greek yoghurt

1 tbsp lime juice

2 tsp dukkah

2 tsp olive oil

METHOD

1. In a large bowl, toss together the spinach, mint, red onion, and cherry tomatoes.

2. Heat a frying pan on medium heat and pour a little olive oil and the honey on. Fry the halloumi until browned on one side, then flip over. Sprinkle the rosemary on and allow all the flavours to combine.

3. Flip the halloumi once more and mix around all the flavours. Add the halloumi to your salad.

4. For the dressing, mix together all the ingredients in a small bowl or dipping dish. Pour over salad when ready to eat.