Melting Moments Recipe (No egg or dairy!)

For me Melting Moments are the ultimate comfort cookie. They're soft, vanilla flavoured and covered in oats- what's not to like? They're kind of a softer version of shortbread. Neither shortbread nor these cookies last long in my house! I've adapted this from a Be-Ro recipe book. It used lard, which is not only unhealthy but also rubbish if you're vegetarian like me, so I've swapped it for vegetable margarine instead. I've also exchanged the half an egg that was in the original recipe for coconut milk to make them vegan friendly too! You could also use soya, oat or almond milk as a substitute. As well as rolling in oats, you could try rolling in coconut flakes or add dried fruit into the mixture before baking if you'd prefer.


105g/4oz  margarine, 75g/3oz caster sugar, 150g/5oz self raising our, 30ml coconut milk, 1tsp vanilla essence, porridge oats. Glace cherries or nuts or sultanas to top.


Heat the oven to 180C, or 160C if fan-assisted. Grease two baking trays.
Cream together the margarine and sugar until light and fluffy, then beat in the milk and vanilla.
Add the flour and mix well.
Roll walnut size pieces in your hands, then coat with oats and place on a baking tray.
Flatten slightly and bake for 15 minutes.

Emma xo

6 Simple, Healthy Lunch Ideas

Today I thought I'd share a few of my favourite lunches- they're quick, healthy and (most importantly) taste great too. I find that packing up my own lunch on college days encourages me to eat healthier rather than picking up a quick, sugar laden snack from the canteen. 
Whilst I'm not a health expert, I've created all of these to include plenty of fresh veggies and fruits, proteins and also some grains to keep you fuelled up until your next meal. Recently I tried Cauldron falafels for the first time and I absolutely love them, hence why they are included in two of these meals! A few weeks ago I also made up a big batch of chickpea burgers and put them in the freezer, so that I can get them out in the morning to add to my salad box. Let me know if you'd like the recipe for them or if you'd like more posts like this one! (I apologise for the poor quality photos, most of these were taken on my phone!)
Quinoa and Falafel Salad
Cook 1/4 cup of quinoa in about 1/2 cup simmering water for 15 minutes. Add cucumber, tomatoes, olives, onion and a light dressing. Add onto a salad and top with some falafel.
Avocado on Toast
Mash half an avocado with lemon juice and fresh herbs such as basil. Spread over toast and top with a poached or fried egg for an extra protein hit. I like to serve this with some grilled tomatoes too!
Roasted Mediterranean Vegetables and Sweet Potato Chips
Chop up a selection of vegetables such as broccoli, courgette, peppers tomatoes and carrots into chunks and slice a sweet potato into chips. Add a tbsp of olive oil and sprinkle with rosemary. Roast in the oven at 180C for about half an hour until cooked (time depends on size of the vegetables, but usually around 30 minutes works if they're medium to small pieces). Serve as it is or add a couple of Quorn sausages or a veggie burger.
Vegetable Burrito
Spread a tortilla wrap with tomato ketchup or tomato puree. Top with sliced tomato, peppers, fresh basil and cheese. Wrap up and place on a grill for 5 minutes. These also taste great with bean salads inside or really finely slice courgette!
Lentil Salad Box
Lentils are another great source of protein, as well as minerals such as iron and calcium. For this salad I simmered 1/2 a cup of lentils for about 20 minutes until tender. I made up a quick dressing with oil and balsamic vinegar and chopped up tomatoes, onions, walnuts, raisins and cheese to add in before piling on top of a rocket salad.
Falafel and Carrot Wrap
Another way to eat falafel for lunch! Drizzle salad cream or creme fraiche and top with grated carrot. Add some dried rosemary, lettuce and tomatoes, then fold up and enjoy!
Emma xo 

Matcha Green Tea Frappuccino Recipe

Now that the British weather has finally decided to give us some nice sunny days that almost feel like summer, I thought I'd come up with some new recipes to enjoy in the weather. Green tea with a slice of lemon is one of my favourite drinks and I have it almost every day, so today I'm going to show you how to turn it into a refreshing frappuccino. EatCleanTea challenged me to come up with a healthy drink using their matcha as part of their #SummerOfMatcha competition. The aim is to reduce intake of sugar laden drinks and increase healthy alternatives!
 Matcha powder itself is a healthy addition to any diet- it has 137 times as many antioxidants than normal green tea, boosts your metabolism, burns calories and gives you long lasting energy. Sounds good right? Oh and it has the great taste of green tea too, obviously.
 Other than the matcha, this recipe only uses water, ice and a dairy free milk such as almond, soya or coconut. This gives you an extra boost of protein and creamy texture that'll keep you going until your next meal, whilst still being really refreshing in the warm weather. It's basically a healthy milkshake! You can also add extras such as vanilla or mint to your taste. Enjoy~


1/2 cup soya/almond/coconut milk, 1/2 cup water, 8 crushed ice cubes. 1/2 teaspoon matcha 
Optional extras: maple syrup, fresh mint, vanilla extract


Put everything in a blender until well combined and smooth
Flavour to taste using a dash of maple syrup or vanilla, fresh mint leaves or just enjoy as it is! For a cooler drink add some more ice or leave in the fridge for a while.
Emma xo