Asian Noodle and Quinoa Stir-fry

serves 4

Ingredients

- 250g pack medium rice noodles

- 100g quinoa

- olive oil

- 2 garlic cloves, crushed

- 1 red onion, diced

- ½ tsp ground coriander

- 3 tbsp peanut butter, I used Mani Life

- 2 tbsp tamari

- a thumb-sized piece of ginger, grated

- 1 courgette, chopped

- 100g green beans, tailed

- 1 red pepper, sliced

- 2tbsp sesame seeds

- handful of fresh coriander

For the dressing

- 2tbsp sesame oil

- ½ lime, juice

- ½ tsp brown rice vinegar

- 2 tbsp tamari sauce

Method

Cook the noodles and quinoa following pack instructions. 

Put the olive oil, garlic, red onion, pepper, peanut butter, ground coriander and tamari in a large frying pan and cook for a couple of minutes on a medium-high heat and then gradually add 150ml water stirring. 

Blanch the green beans and add to the pan with the courgette, continue stirring if needed add more water.

For the dressing put all the ingredients in a bowl and whisk until smooth. Serve the noodles and quinoa with the vegetables and drizzle the dressing on top. Add some fresh coriander and sesame seeds.

Fruit Infused Water

Ingredients

- handful of fresh mint

- 1/4 of lemon

- handfull of raspberries, I used frozen

- ice cubes

- water

Method

Chuck all the ingredients in a nice big jug and enjoy!  

Monday 6 July / Lunch

Carrot and Apple juice / serves 1

Ingredients

- 4 carrots

- 1 apple

Method

Put all the ingredients in the juicer and enjoy!

Brunch at Baker & Moore

Baker & Moore is a lovely cafe in the centre of Rotterdam. It's the perfect place to focus on work whilst having a delicious latte macchiato. For those who get a bit peckish, you are able to create your own sandwich. Not only that, they also have a breakfast bar and serve delicious juices - all organic and fresh local produce!

bakerandmoore.nl

 

Sunglasses - Ray Ban 
Top - Topshop

Skirt - Mango

Bag - Mulberry

Grilled Courgette and Goats Cheese Salad

serves 2

Ingredients

- 1 courgette, sliced

- 1 mango, diced

- 1 avocado, diced

- 1 red onion, finely chopped

- 2 tbsp goats cheese, grated

- a bag of mixed salad leaves

-  ½ cucumber

- 200g tinned lentils, drained

- drizzle of olive oil

- seasoning

Method

Heat a griddle pan with a drizzle of olive oil and sear the seasoned courgettes for a couple of minutes on both sides. Sprinkle with goats cheese and remove the courgette slices from the pan when the cheese has melted. 

Toss the salad leaves, cucumber, red onion and lentils together. Top with avocado and mango.

Lay the seared courgettes on the salad.

Coconut and Avocado Smoothie Bowl

serves 2

Ingredients

- 150ml coconut milk

- 2 tbsp rolled oats

- 1 tbsp raw coconut chips

- 100ml soy milk

- 100g frozen avocado

- 1 banana

- ½ tsp vanilla paste

- 1 small pear

- 1 tbsp chia seeds

- splash of coconut water

Method

Blend all the ingredients in a mixer and add toppings. I've used some walnuts, goji berries and chia seeds on mine.

Tomato Salsa Dip

serves 4

Ingredients

- 5 medium tomatoes, peeled and finely chopped

- ½ red onion, very finely chopped

- 1 garlic clove, crushed

- small splash of white wine vinegar

- squeeze of lime

- handful of fresh coriander, chopped

- handful of freshly podded peas

- seasoning

Method

Mix all the ingredients in a medium bowl and stir well. Then refrigerate to chill.

Frozen Raspberry and Banana Smoothie

serves 1

Ingredients

- 2 tbsp frozen raspberries

- ½ frozen banana

- 2 tbsp greek yoghurt

- 100ml almond milk

Method

Put all the ingredients in a blender and mix well.

Cruchy Wholemeal Tortilla Bites

serves 15 crunchy wraps

Ingredients

- 400 g plain wholemeal flour

- 1 big tbsp of butter, room temperature

- 1 tsp baking powder

- 200 ml boiling water

- 2 tsp garlic salt

- 1 tbsp olive oil

Method

Mix together the flour, baking powder and salt in a large bowl. Rub in the butter to resemble the texture of fine bread crumbs. Add the water slowly, mixing with your hands to make a soft dough. 

Knead for a few minutes on a floured surface until smooth and elastic. Smooth a tablespoon of olive oil over the dough ball, put in a covered bowl and rest for 10 minutes.

Divide into small balls - roughly the size of golfballs and then roll out into size and thickness of preference.

Cook in a dry frying pan until one side is slightly browned then flip to cook the other side for a minute or two. 

Keep stacked and covered. Freeze leftover wraps.

Preparation time: 25 minutes

Tomato-less Guacamole

serves 4

Ingredients

- 3 ripe avocados, peeled and stoned

- 1 red onion, finely chopped

- 75g fresh coriander, finely chopped

- 2 garlic cloves, crushed

- 1tsp smoked paprika powder, aka Pimenton

- a good squeeze of lime juice

- seasoning

Method

Mash the avocados in a big bowl and add all the remaining ingredients until smooth.

Any leftovers can be stored in an airtight container in the fridge.

Preparation time: 10 minutes max.

Feel free to add a large ripe chopped tomato - if you want a the real deal.

Sugar Free Banana Bread/Cake

cuts into 6-8 slices or about 15 little squares

Ingredients

- 125g self-raising wholemeal flour

- ½ tsp baking powder

- 2 tsp ground cinnamon

- 50g walnuts

- 50g butter, melted

- 2 tsp vanilla paste

- 1 egg

- 3 ripe bananas

- 1 tbsp milk

Method

Preheat the oven to 180C. Grease and line a 450g loaf/1lb tin or tray with baking parchment.

Put the flour, baking powder, cinnamon and walnuts into a bowl and mix the ingredients together. Then combine the melted butter, vanilla paste, egg, milk and mashed bananas together into another bowl. Pour the two mixtures together and combine thoroughly. 

Pour the mixture into the prepared tin or tray and bake for 30-40 minutes. Make sure a skewer inserted in the middle comes out clean. Allow to cool for 10 mins.

To finish, drizzle some honey and add extra cinnamon and walnuts.

And there you have a super easy, sugar-free and super tasty treat!

Strawberry coconut and banana yoghurt shake

serves one big glass of deliciousness

Ingredients

- 250g strawberries

- 150ml coconut water

- 1 banana

- 200ml natural yoghurt

Method

Blend all the ingredients together. You can always add some extra coconut water if it's too thick for your liking.

Big fat breakfast pancakes turned cupcakes...

serves 2 big pancakes or 4 cupcakes

The other day I fancied a big pancake for breakfast, instead of making loads of little ones, like i usually do. As I didn't finish all the pancake mixture I decided to pour the leftover mixture into a paper case and put it in the oven for 30 minutes.. The cake rose completely and it was delicious, obviously quite moist as it has a pancake texture. So when you're not sure what to have for breakfast.. Big pancakes, little pancakes, big cupcakes, little cupcakes.. You can make all with exactly the same mixture!

Ingredients

- 150ml soy milk, or any other

- 2 eggs

- 1 banana

- 4tbsp rolled oats

- 1tbsp cinnamon

Method

Blend all the ingredients together. For pancakes; drizzle some olive oil in a pan and pour in the mixture. Flip when ready. If they are thick pancakes they will need a little more time.

For the cupcakes; preheat the oven to 180C. Pour the mixture into paper cakes. Put in the oven for 30 minutes.

To finish, add greek yoghurt, coconut chips, cocoa nibs, goji berries, cinnamon and honey.

Bulgur salad with lentil, goats cheese, mango and avocado dressing

serves 6

Ingredients

- 200g bulgur wheat

- 400g tinned lentils, drained (approx. 265g)

- 1/2 ripe avocado

- 140ml yoghurt

- 120ml sour cream

- 1 lemon, juice and zest

- 1tbsp olive oil

- 100g toasted almond flakes

- 300g goats cheese, crumbly type

- 75g mixed salad

- a bunch of spring onions

- 1 mango, diced

Method

Cook the bulgur wheat, see instructions on packaging. Once it's cooked drain and rinse through with cold water. Mix the drained lentils and the bulgur wheat together in a large bowl and season well. 

Put the avocado, yoghurt, sour cream, lemon juice and zest in a blender. Season. Add the toasted almond flakes, mixed salad, goats cheese, spring onions and mango.

Drizzle the dressing over the salad to serve.

This is a delicious, fresh and flavorsome salad.

Lavinia Amsterdam

Lavinia Good Food is a cute, edgy and ever so characterful cafe in Amsterdam. They have a lovely selection of vegan breakfasts (including veggie bacon!!) and lunch. 

Everything's made from organic products and there are lots of gluten free options. With delicious pizzetta's, a healthy diverse buffet, sourdough sandwiches, daily soups and home made sweet treats, this is the perfect place to satisfy you and your friends when in Amsterdam.

There's also a choice of gorgeous juices like the cucumber, fennel, granny smith, pear, lemon and ginger... Mmm, mm. Perfect as an energizer after some serious shopping or a night out. 

 Home made chai tea with cinnamon, star anise and almond milk.

 The pumpkin and Gorgonzola pizzetta and the spicy sweet potato curry soup with spelt toast.

  

The gluten free carrot cake.

Lavinia Good Food is located on Kerkstraat 176, 1017 GT Amsterdam and is open 7 days a week! Have a look on www.laviniagoodfood.nl