Jess In Retrospect: August 2021

'Greek Style' Tacos with Roasted Chickpeas

I wanted to share this quick little no-cook dinner idea with you today, perfect for warm summer days or whenever you just can't be bothered to spend much time in the kitchen :)

These are super refreshing, filling and full of veggies - the olives and feta cheese give it a Greek twist but feel free to add whatever you like to the salad. Here's what you'll need:

● corn tortillas

● 1 small romaine lettuce

● kalamata olives

● feta cheese

● 1 tin chickpeas

● 1/2 cucumber

● 1 red bell pepper

● 1 small red onion

● parsley (of course :D )

● olive oil

● white wine vinegar

● salt and pepper to taste

First rinse the chickpeas and marinate them with salt, mediterranean herbs and a teaspoon of olive oil. Mix well then fry in a airfryer for about 15 - 20 minutes or bake in the oven until crispy.

Meanwhile cut the lettuce into strips, finely dice the onion, cucumber and bell pepper. Slice the olives, chop the parsley and mix everything together in a big bowl. Add vinegar, olive oil and salt and pepper as well as some more mediterranean seasoning.

Prepare your tortillas according to package instructions, then fill them with your salad and roasted chickpeas. Finally crumble some feta cheese on top and dig in :)

Lots of Love,

Jess xx

Saturday, August 28, 2021
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Summer Smoothie Bowl

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I'm coming at you with a breakfast recipe today! I know.. I don't really do breakfast.. ever.. but I'm having a few days off work and thought I might wanna give it another go :) And I might just change my mind about breakfast-foods now that I've tried this smoothie bowl! It was super quick to make, filling but not too heavy for early in the morning and I guess quite healthy too. So if you're struggling with breakfast, give this recipe a go :) Here's what you'll need:

For the smoothie bowl:

1 frozen banana

100g frozen blueberries

50g oats

50 - 100 ml soy milk (or any milk or even water if you prefer :) )

Toppings I used:

blackberries

raspberries

coconut flakes

cocoa nibs

In a high speed blender, blitz up the bananas, blueberries, oats and milk. You want to have a smooth mixture without any clumps. Add it to a nice bowl and get to decorating with fresh, seasonal fruit as well as nuts, seeds or whatever your heart desires :)

That is literally all there is to do - told you it was quick and easy :) This recipe serves two unless you really, reeeaally love breakfast :)

Are you a breakfast person? What gets you to eat in the mornings? Let me know in the comments and tell me if you're gonna give this recipe a try.

Lots of Love,

Jess xx

Sunday, August 22, 2021
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Light Lentil Salad | Vegan

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Today's recipe is a quick and very light lunch idea, perfect to prep ahead of time and take to work during the week or as a quick dinner after a long day at work when cooking is really the last thing you want to be doing. It uses a lot of basic ingredients, veggies that are easy to get hold of and cupboard staples like the lentils :)

Here's what you'll need:

serves 4 (or 2 very hungry people :) )

100g red lentils

100g beluga lentils

vegetable stock powder

2 pointed red peppers

2 carrots

2 spring onions (preferably red ones but any will do)

parsley, loads and loads of parsley (optional of course, but why would you want to miss out?)

For the dressing:

3tbsp white wine vingar

1 tbsp cloudy apple cider vinegar

1 tbsp mustard

2 tbsp sunflower oil

salt and pepper to taste

Cook your lentils according to the packet instructions in vegetable stock. Best cook both kinds sperately, as the red lentils may lose their colour if they cook in the same pot as the beluga lentils. Strain and set aside to cool while you prep your vegetables.

Chop the peppers and spring onions into thin slices and cut the carrots into very thin discs.

Roughly chop the parsley. Remember you can use the entire plant - stalks and all :)

In a little bowl, mix together the ingredients for the dressing. The mustard should make it quite a thick and cloudy consistency.

In a big salad bowl, mix together all the ingredients and if you have the time, let it sit for an hour or so for all the flavours to really come out.