Baba Ganoush
Recipe courtesy Priya Hutner
(4-6 servings)
3 medium eggplants
2 cloves garlic
¼ C lemon juice
¼ C tahini
2 Tbsp. olive oil
¼ C fresh parsley (put some aside for garnish)
Salt & pepper to taste

Preheat oven to 425 degrees F. Lay whole eggplants on baking sheet lined with parchment paper or on a silicon mat. Roast eggplant for 35 to 45 minutes. Make sure to rotate it a few times. When the eggplants are tender, remove from oven and let sit until cool.
Peel off skin and scoop out the meat of the eggplant. Blend ingredients in food processor. Cumin and paprika are lovely options. Serve with brown pita bread, wholegrain rye crackers or crudité.

 
Ingredients:    
1 cup kale       
1 cup frozen berries    
1 banana        
1 tsp Moringa Powder 
½ -1 cup water           
1 T flaxseed oil or ground flaxseeds           
2 heaping Tablespoons of Plain Greek Yogurt          
 
Directions:
Combine all ingredients into blender and blend until desired consistency.  

These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a high protein snack, or for lunch.

They are also fantastic for mum too if made in larger muffin holders, and can also be eaten for breakfast with some cucumber & carrot sticks or cherry tomatoes.

Ingredients

• Olive oil, for greasing
  
• 1 small carrot, cut into small cubes
• 1/2 small courgette, cut into small cubes 
  
• 25g peas
  
• 6 eggs
  
• 25g feta cheese
  
  
  

Method

1. Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin.
   
2. Steam the carrot, courgette and peas until tender. Drain the veg.
   
3. Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.
   
   

A quick recipe to prepare – it takes just three or four minutes to throw together – and you can mix two or three portions at once so that you’re prepared for every morning

SERVES:  1

INGREDIENTS
1 red apple
40g/1½oz raisins
50g/2oz oats
A small handful of sunflower seeds
1 tbsp chia seeds
½ tsp cinnamon
125ml/4¼fl oz plant-based milk
Optional sweetener:
1 tsp maple syrup, date syrup or honey
METHOD
Grate the apple onto a plate, then place the gratings into the bottom of a jar.
Add the raisins, oats, seeds, cinnamon and sweetener (if you’re using it) to the apple before pouring the milk over everything.
Stir the mix together. Add a lid to the jar and leave in the fridge overnight (or for 6-8 hours).

These carrot cake overnight oats are your new busy morning saviour!

Prep Time 5 minutes        Chilling Time 4 hours            Total Time 4 hours 5 minutes

Servings 1 serving
Ingredients

• 50 g (1/2 cup) oats
• 1 small / half a larger carrot (peeled & grated)
• 1-2 tsp honey / maple syrup
• 1 heaped tbsp raisins
• 1/2 tsp ground cinnamon
• 1 tsp chia seeds (optional)
• 175 ml (3/4 cup) milk of choice

To Serve

• 4 walnut halves (broken into smaller pieces)
  
• 1 tbsp yoghurt (optional)

Instructions

1. The day before serving add the oats, grated carrot, honey/maple syrup, raisins, cinnamon, chia seeds and milk into Tupperware container or jar and give everything a good mix/shake. Refrigerate overnight.
   
2. In the morning remove the oats from the fridge, give them a stir before topping with the walnuts, yoghurt and a little more honey/maple syrup if desired. Serve.
   

Recipe NotesI prefer these carrot cake overnight oats cold but on super chilly mornings you can also serve them warm. Just remove the container lid and pop into the microwave for 2-3 minutes before topping with the walnuts and yoghurt.

These overnight oats are best served the next day but keep well in the fridge for up to 3 days. Why not double/triple this recipe to keep you going for multiple mornings?!
Gluten-Free: Make sure that your oats are certified gluten-free.  

Vegan: Use maple syrup rather than honey and plant-based milk and yoghurt. 

Recipe Compliments: www.georgieeats.co.uk