Spaghetti Bolognese

I love this dish, the sauce is light but with a good flavour, you could also use this recipe to make a speedy lasagne!  I like to top mine with chopped chilies for some heat and some red onion or other salad ingredients but you could add chillies into the main cooking stage if you prefer.  I added some beans into this recipe but they are not essential, I was just using up some fridge ingredients.

Ingredients

Wholewheat pasta

Garlic

Chilies (optional)

Onion

Carrots chopped into small cubes

Celery chopped into small pieces

Green Pepper chopped into small cubes

Vegetable Stock

Lentils

Beans (optional)

Tomato Puree x 4 tbsp

Tinned Tomatoes

Oregano (dried or fresh or parsley)

Chill powder (optional)

Salt & Pepper

Cook the wholewheat spaghetti in boiling salted water for around 15 minutes until cooked through.  Meanwhile cook up the chopped garlic, onions and chillies (optional) for a few minutes then add in the rest of the chopped vegetables and a little vegetable stock to simmer away until cooked.  Add in the lentils, tomato puree and tinned tomatoes and simmer away for a few minutes then add in the herbs (oregano).  Add in a little chilli powder to spice it up if you wish at the end.  Add in extra stock to create enough sauce and simmer to thicken.  Serve with the cooked pasta.

If you enjoyed this recipe please feel free to subscribe to my youtube channel where you’ll find cooking videos and other holistic health and wellness tips and ideas.

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If you have any questions please feel free to drop me a line in the comments below.

Love and Bolognese!

xx Angie xx

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Mexican Veggie Wrap

I love Mexican food and especially easy mexican recipes!  I made this really quick meal tonight for myself.  You could mix the veggies up a bit and use your own favourite vegetables.  It’s basically some garlic curly kale with mexican flavoured peppers and mushrooms with refried beans, homemade guacamole and homemade salsa.  I love using shiitake mushrooms, not only are they super nutritious but they are really meaty and a good replacement for the meaty meals! 🙂  I’ve broken the recipe up as follows:

Salsa

Cherry tomatoes

Lime

Red onion finely chopped

Chilies (optional, I left out as the kids were eating it)

Coriander chopped

Salt & pepper

Chop up all of the cherry tomatoes, blend very lightly if you wish, add in a squeeze of lime, finely chopped red onion, sliced chilies, and chopped coriander and season to serve.

Guacamole

Avocado

Lime

A spoon of salsa

Coriander

Salt and Pepper

Mash up a whole avocado or more if your making a bigger quantity.  Add in a squeeze of lime to your tastes, a spoon of the salsa, chopped coriander and season to serve.

Refried Beans

I used tinned mexican beans…mmm…you can make your own by mashing up pinto beans with stock garlic, water and seasonings.

Garlic Kale

Kale chopped

3 Garlic Cloves Chopped

Onion Chopped

Seasonings

Cook the kale up in a little water with the chopped garlic and onions and simmer until tender.  Season to serve.

Mexican Spiced Peppers & Meaty Mushrooms

Red Peppers Sliced

Onions Sliced

Shiitake or other meaty mushrooms sliced

Mexican Spice Mix

Fry up the peppers, onions and mushrooms in a little olive oil or water and add the spice mix to your tastes.  Season and serve.

Serve everything up in a warm wholemeal wrap and enjoy!  If you enjoyed this recipe please subscribe to this website for future recipes and my youtube channel for further recipes, holistic health and wellbeing ideas!

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Love and Meaty Mushrooms

Angie x

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Easy Vegetable & Bean Curry

This curry is super easy to make and so delicious and creamy!  There are loads of colourful vegetables and greens in this recipe and you could mix the vegetables up a bit depending on what you have available.  I served it with some brown rice or you could also use white or some cous cous.

Ingredients

3-4 cloves of Garlic

1 Onion

1 super hot sliced Chilli

Small bunch of Green Beans

1 Red Pepper

Mushrooms ( about 6)

Cannelini Beans ( half a tin)

Sweetcorn ( 4-5tbsp)

Two handfuls of chopped spinach

Curry Powder (4-5tbsp or to taste)

Cream (dairy free – oat or soy)

Brown Rice

Cucumber

Salt & Pepper

Chop up all the vegetables in small pieces, cook the garlic, onion, and sliced chilli in a little water or use some olive oil.  Add all the chopped vegetables apart from the spinach and simmer down for about 15-20 mins under everything is cooked through.  Add in the spinach, curry powder and seasonings and cook for about 5 mins.  Add in the dairy free cream of choice until the recipe is nice and creamy.

Sever with some brown rice and some chopped cooling salad items like cucumber or tomato.

If you have any questions drop me a line or comment below.  You can also find video instructions for my recipes and other holistic health ideas on my Youtube Channel.  Click below to follow me over there.

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Enjoy!

Love and creamy curries!

xx Angie xx

 

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Chickpea Tuna Wrap

Approx Calories:

This is one of my favourite lunch items at the moment I just love it!  🙂  I’m always on the look out for new sandwich and wrap ideas for lunch and this one just hits the spot.  It’s light and you can also mix it up a bit by adding spring onions or perhaps some chopped celery into the mashed chickpeas.  You could also add a little mayonnaise or sweet chilli sauce for a different flavour.

Ingredients:

A carton or tin of chickpeas

A good squeeze of fresh lemon juice

Salt & Pepper

Optional (chopped celery, chopped spring onions)

Salad ingredients – chopped tomato, cucumber, red onion, lettuce etc.

Wrap of choice – I used an Italian flat bread

Mash the chickpeas together with the lemon juice and optional ingredients.  Season well and add into the wrap, top with the salad ingredients of choice and wrap and serve!  Enjoy!

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If you have any questions please drop me a comment below.

Love and chickpeas!

xx Angie xx

 

 

 

Wrap Pesto Pizza

Wholemeal Wrap Pizza

A really simple lunch meal to make at the weekend or wrap it up for a packed lunch day! 🙂

It’s so easy to make, cook the mushrooms, onions and tomato first then lay the wrap onto a pancake maker or flat frying pan on a low heat.  Spread with pesto sauce, sprinkle with rocket leaves, add in the cooked mushrooms, onions and tomato and the remaining ingredients in quantities of your own choice.  Season with chopped chilli, salt, pepper and sauce of your liking.

To watch the full video please click on the link below:

https://www.youtube.com/edit?o=U&video_id=STvTUYpESUo

Peace, love & enjoy your pizza!

Angie x