Day 9- Quinoa and butter bean soup recipe VEGAN

Breakfast– melon, apple and banana- I ran out of juicing ingredients again :(:(


Lunch– PROTEIN! quinoa and butter bean soup (recipe below)


Dinner– mushroom and spring onion risotto


Snacks– tomatoes, chilli rice crackers, and teriyaki rice cakes! Also drank a litre of mint tea at the library again

Confessions– had beer again. OOPS.

Quinoa and butter bean soup


1. Boil a handful of quinoa in water and 2tbsp smoked paprika, and 2tsp boullion.
2. Once you see the little disks separate from the quinoa, it’s ready. Add 1 can of chopped tomatoes and bring to the boil.
3. Add 1/2 a can of butter beans and cook until butter beans are hot.
4. Add mor vegetable stock if it looks a little thick.
5. Blend and serve!


Day 6- Chinese Broth Recipe VEGAN

Another day at the library revising for my exams next week. I took a litre of mint tea, two salad wraps, two apples and a banana to the library. I looked like a bit of a pig. That’s when I realised I’m failing at this whole 30 days to get a grip thing, because I’m just eating normally (for me). I keep forgetting I’m supposed to be being ‘healthy’ but I’m having trouble thinking what I can eat that’s actually superduper good for you. Hmm.

For now, my main focus is revision. But it’s still going to be useful to document what I eat, and maybe after my weigh in on February 1st, I might have lost weight by purely cutting out snacks and take aways (and cutting down on beer).

Day 6 was all yum food. It was the kind of food that you’re like mmmmmmmmm I ❀ food.

Breakfast-Orange coloured juice again(1 apple, 1 orange, 5 carrots, a chunk of cucumber), and cereal (organic muesli mix) with rice milk.

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Lunch– 2 organic hummus and salad wraps (avocado, cucumber, tomato, spring onion, lettuce), two apples and a banana.

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Dinner– Chinese broth (OH MY GOD- FAVOURITE!) with 1 pitta bread and lots of water to drink.

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No snacks!! and No confessions!! << Didn’t think I’d see that πŸ˜€


Chinese Broth Recipe

I bought pak choy, so I knew this was going to happen this week. One of my all time favourite meals! Just use whatever you have in for the veg, what normally works well is a mix of leafy greens (pak choy) and strips of veg (i.e. tenderstem broccoli).



1 red onion, sliced

A few stems of tenderstem broccoli, whole

1 pak choy, whole leaves

2 stalks of spring onion, chopped

1 green chilli, finely chopped and deseeded

Rice noodles.

Green curry paste

Soy sauce

Vegetable stock

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1. Fry onion in a little oil

2. Add rest of veg, and cook for a few mins, then add noodles. Cook for a further 2 mins.

3. Add Curry Paste, and coat all veg. Add a good few splashes of soy sauce.

4. Add vegetable stock.

5. Bring to boil and simmer for 10 minutes.

6. Enjoy with pitta bread.

Carrot and red lentil soup!

Hey guys, OK so I went back to my parents house yesterday for a few days, Β as I’m resisting two of my exams at the end of this month, and desperately need to revise…. Somehow I can’t help but be more interested in cooking and doing everything but revise 😦

But the good news is that I made a gorgeous soup and here is the recipe πŸ˜€ it tasted so great I’m sure you’ll love it…


600g carrots (grated)

140g split red lentils

1L hot veg stock

2tsp cumin seed

A big pinch of chilli flakes (or piri piri seasoning like what we used on the sweet potato chips)

2 tbsp olive oil

125ml coconut milk

Serve with crusty wholemeal bread or naan

Very simple method:

1) dry cook the cumin seeds and chilli flakes for about 40 seconds or until you can smell them in the air

2) addeverything else (probably start with the stock then everything else then the coconut milk)

3) bring to the boil then simmer for 15 minutes

5) take off heat and blend to desired thickness

6) serve πŸ˜€ and I froze the leftovers so am going to enjoy this delight again in the future πŸ™‚

Honestly, I got about 4 good bowls out of this soup, so that’s the maximum I’d say this recipe serves. Unfortunately I didn’t take any photos but when I reheat my frozenportion I’ll be sure to take some snaps πŸ™‚



Sweet potato and Lentil soup

I became vegan whilst in Greece, and on my first day back at home I had this meal. It was gorgeous! It is a soup which is very versatile, you can literally add any veg you like to it, but the spices are gorgeous! My mum taught me the recipe, it is a healing Kimbalaki soup… But I just thought it was a nice soup!

So here goes my first recipe blog…

For Massala paste:

1 tsp Cumin seed
1 tsp Fennel seed
Coriander (preferably fresh but 1 tsp ground will do)
1 tsp Turmeric
1 tsp Vegetable stock (Bouillon)
Salt to taste
Vegetable ghee (or olive oil if preferred)

For soup:

3 Sweet potato
1 handful Red lentils
Water as needed

Serving suggestions:

Serve with crusty vegan bread and a crunchy green salad (cucumber, salad leaves and a homemade dressing are shown in my photo)


1. To make the massala paste, grind cumin and fennel seeds, turmeric and dry vegetable stock and salt. Finely chop coriander and put to one side (or if using ground coriander add in with the other spices).

2. Add drops of water to the ground spice combination, mixing until a paste.

3. Fry this paste in a deep pan with a little vegetable ghee, or olive oil if you prefer. After a few minutes, add chopped sweet potatoes (chop to size according to how “chunky” you want the soup) and stir.

4. Add water into the pan in small amounts, watching to ensure the potatoes are soaking it up. Once soaked up, add more water until it is not being absorbed any more.

5. Add red lentils, these will soak up the water so you will probably need to add more (unless you added a little too much in the previous step).

6. Continue adding water until the soup is at the correct thickness.

7. Bring to a boil and then leave to simmer until your veg is cooked.

8. Cut big chunky pieces of bread, and prepare a side salad.