Banana on Cashew Butter Rye Toast

Had this simple and delicious energy boosting breakfast this morning! Can’t go wrong with chopped banana on rye toast with homemade nut butter, its so simple and quick to prepare too πŸ™‚


Honey Soy Salmon, Saffron Brown Rice, Edamame Beans

Being half iranian, I’ve been eating Saffron rice since childhood and I am absolutely in love with the taste and smell of Saffron in general. I wanted to make myself a healthy Sunday dinner so I tried the traditional saffron rice recipe using brown rice and it came out perfectly! I paired it with Salmon and the burst of flavours from the marinade I had made complimented it beautifully!

If you fancy this healthy but delicious meal bursting with flavour all you need is:

1 and a half tablespoons of Honey

2 tablespoons of low salt Soy sauce

1 teaspoon of grated fresh Ginger

2 fillets of Salmon

1 cup of Brown rice

Pinch of Saffron

1 cup of edamame Beans

3 cups of water

half a handful of coriander


Mix the honey, soy and ginger in a cup with the coriander

Pour this mixture over the Salmon and let the salmon marinate in the fridge for an hour

10 minutes before cooking the salmon remove from the fridge to let cool

Add the saffron to a small bowl and add 2 tablespoons of hot water and let sit

Heat the oven to 180 degrees

Put the rice and 3 cups of water in a small pan and cook on a medium heat with the lid on for 20-25 minutes

15 minutes after putting the rice on, put the salmon in the oven and cover – allow 20 minutes to cook

In a seperate pan, add the edamame beans to hot water and cook on medium heat for 8- 10 minutes (depending on how soft you like them)

When the brown rice is soft and the water has been absorbed pour the saffron liquid with the saffron itself into the rice and mix well

Whe the salmon is cooked serve on a plate and pour the juices over the salmon, and the rice and edamame and enjoy!

SubstandardFullSizeRender 3SubstandardFullSizeRender 6

Creamy Kaki-Oats with Chai-Spiced Cashew Butter

Made another creamy batch of oats but this time topped with fresh #permissons aka #kaki that are in season at the momentπŸ‚ purchased these beauties from #boroughmarket ! drizzled my oats in maple syrup and topped with my homemade chai spiced cashew butter 😍😍 gorgeous warming autumn breakfast #autumn #healthy #breakfast #seasonal#fruit #energy #cosy #happy #friday #oatsΒ #porridge

Processed with VSCO with c1 preset

Lentil Dahl

Dahl is a really cosy winter dish to whip up for a healthy high protein but meat free lunch, its warm, bursting with flavours and very filling!

All you need is…


250g lentils

3 cups of water

pinch of salt

pinch of pepper

sliced fresh ginger

1 teaspoon of cumin

1 teaspoon of cinnamon

2 handfuls of spinach

1 onion

3 cloves of garlic


Wash the lentils

Add lentils to a large pan with the water and allow to cook on medium to high hear for about 15-20 mins

At the same time in a seperate pan, chop the onion, crush the garlic and add to the pan with an oil of your choice (i use coldpressed rapeseed oil)

Cook until onions are translucent

Add to the lentils that are being cooked

Add spices and cover and let cook for 10 mins undisturbed

Wash the spinach

Add the spinach and then cook for a further 15 minutes and season to taste

When serving add a topping of your choice if you want to spice up the flavours, I used sundried chilli tomatoes πŸ™‚


FullSizeRender 135

A Toast to Friday

Fancied a mixture of savoury and sweet for my breakfast today and woke up starving so had these assortment of Rye Toast!

Half is smothered in my homemade vanilla cashew butter with chopped fig

The other half is smothered in my homemade hummus with chopped avocado and sun-dried chilli tomatoes!

I had this beauty alongside a Cinnamon tea and it definitely gave me the energy I needed to tackle the day!

Recipe for my homemade Hummus and Cashew butter can be found on the blog, just simply search it in the search bar above πŸ™‚

Halloumi, Figs, Avocado and Mushroom On Rye Toast

This fusion of flavours may not sound typical but they go absolutely amazing together. The way the saltiness of the fresh Halloumi compliments the sweetness of the fresh figs is gorgeous and a perfect way to start your weekend.

All you need is:

2 Avocados (Mashed)

Fresh Halloumi

Dill (Chopped)

Couple of Lemons

Crushed garlic



Simply, mash the avocado and dill together and squeeze half a lemon into it

Toast the rye bread

Steam the mushrooms with garlic and a squeeze of lemon juice

Bake the Halloumi for 15 minutes in the oven on high heat until soft and creamy

Chop the figs

Serve all together and prepare to love every bite!

Processed with VSCO with c1 preset
Processed with VSCO with c1 preset