My Favourite Pancakes (Vegan)

Me and my flatmates have an unhealthy obsession with this waffle place a minute away from our flat. We go there an unhealthy amount of time. So one day whilst basking in self deprivation during one of our carb-choco-sugar induced coma, I came across a buzzfeed video on the top 20 dessert recipes. So obviously and non-ironically (I have a problem), I saved it and tagged my flatmates. The next morning I woke to the lovely smell of blueberries and bananas, and I was more than delighted to see my flatmate whipping up some Oatmeal blue berry pancakes. Needless to say they tasted better than they smelt and I was instantly obsessed. She informed me that it was the first recipe in the video and talked me through the recipe. That morning, I woke up with a passion for reforming my eating habits and decided to make it vegan and more healthy, by swapping out the eggs in the recipe for some soy yoghurt and adding some chia seeds. I hope you love this recipe as much as I have come to love it.


serves 2


1 1/2 ripe banana (the riper the better)

1/2 or 70grams cup of oats

1/2 cup  or 75ml of soy or vegan yoghurt 

1/3 cup or 70ml full fat coconut milk

2 tablespoons of chia seeds

1/4 teaspoon  vanilla extract

1 1/2 cup or 75 grams of blueberries

1 1/2 tablespoon lemon juice

your favourite syrup, maple syrup all the way!!

 Vegetable oil (aside from Olive oil)

additionally: dark chocolate shavings

whipped  cream juice



  1. Mix the chia seeds with coconut milk and yoghurt and set in a warm area to thicken.
  2. Mash the banana using a fork and a sturdy bowl or alternatively using a food processor.
  3. Mix in the oats with the bananas with about 2 tablespoons of your favourite syrup and 11/2 tablespoon of lemon.
  4. Add the chia seed mixture to the oat mixture and mix in properly, if it is too thick gradually add tablespoons of yoghurt.
  5. Stir in 2/3 cup of the blueberries into the pancake mixture.
  6. Add about a teaspoon of oil to a non-stick pan, and heat on medium-low heat.
  7. Gently add two dollops of the mixture, directly on top of each other.
  8. Flip the pancakes as soon as the sets and is not runny, you might need to lower the heat so the bottom side doesn’t burn.
  9. Repeat until all the mixture has been used.
  10. Serve the pancake with some fresh  blueberries, dark chocolate shavings, syrup and we found some awesome soy aerosol whipped cream in Whole foods.



Teriyaki Chicken Stir-Fry

This is a real lazy day staple. Once you batch make the sauce, it is literally so easy to whip up. For days when the laziness is at its peak and I can’t even be bothered to boil some rice, I usually just use Udon noodles, soak them in hot water for a bit and then serve the stir fry on top of the noodles.

serves 2


1 chicken breast, sliced into strips

3 table spoons teriyaki sauce

1 chilli, finely sliced

1/2 cup or 50 grams of beansprouts

1 medium slide red onion

a handful of sugar snap peas

1 small pak choy

olive oil


Teriyaki stir fry


  1. Heat wok and add a tablespoon of olive oil to the pan.
  2. Add the chicken and stir fry until, it is no longer pink in the middle.DSC_0459
  3. In a separate pan, 1/4 fill a pan and place a pan over the pan like in a bain-marie.DSC_0458
  4. Place all the veggies in the sieve, aside form the chili. Cover  and steam for five minutes.
  5. Add the Teriyaki sauce and chili to the wok and keep stirring, until well combined.
  6. Add the steamed veggies into the wok and stir again until well combine.
  7. Taste the stir fry to ensure it is well seasoned, if not add a splash of soy sauce until desired taste is achieved.
  8. serve with whatever noodle or rice of your choice and enjoy.
  9. DSC_0461

Healthy Snacks II- Frozen mango Lassi

IMG_0842So my first year exams are over!!! Contrary to what you might expect I still feel a heavy burden on my shoulders. This is because I tend to over indulge in chocolates, buttery pastries and my all time weakness, Ben & Jerry’s phish food. So, rather than celebrating my short term freedom I find myself struggling to loose the pounds I’ve piled on and detox of all sugar, fat and lord knows what else.

This year, this burden was particularly augmented by the intense heat in London. So I came up with this dairy recipe ( with a diary free alternative). So this is my mango lassi recipe to help you beat the heat and get one of your five a day.

See tips and shortcuts below.



5 extremely ripe mangoes, (Alfonsos work very well)

(500ml) 2 cups greek yoghurt or coconut yoghurt

optional (80-175ml) 1/4- 1/2 cup of honey or agave


  1. Cube and destone the mangoes.
  2. Place the mango and yoghurt in a blender or food processor and blend until smooth.
  3. Add 1/4 cup of the honey to the blender and blitz.
  4. Keep adding the honey and  tasting the mixture until it is to your level of sweetness.
  5. Place the mixture in a freezer safe dish and freeze.
  6. Take dish out of the freezer 30 minutes before serving and enjoy.



Tips and Shortcuts

For when you can’t wait: you can buy frozen cubed mangoes from the supermarket for an instant froyo.

For lazy students and a cheap alternative: you can use tinned mangoes. This makes life infinitely easier and also saves up on washing up and the need for fancy equipment.


Healthy Snacks I-Roasted Chili Oil Chickpeas


400 grams tin of chickpeas


1/2 teaspoon chili flakes

3 tablespoons chili infused olive oil or plain olive oil.


  1. Preheat oven to 200 degrees Celsius or 420 Fahrenheit .
  2. Drain the chick peas and rinse thoroughly.
  3. Transfer Chickpeas to a bowl and drizzle oil, 1/2 a teaspoon of chili flakes and a pinch of salt.
  4. Mix through using hands or a flash spatula.
  5. Lay out chickpeas  in a single layer on a parchment paper on a cookie sheet or baking tray.
  6. Bake for 40 minutes. Keep turning every 10 minutes.
  7. store in an airtight container for a week.


Simple meals for 1- Spaghetti Carbonara

serves one
15 minutes



1/4 cup of diced pancetta (thick bacon)- 70 grams

2 large egg yolks for a creamier dish or 1 large egg

1 clove of garlic

 100 grams spaghetti


freshly ground black pepper

11/3 cup Parmesan cheese

olive oil


  1. In a pan boil about 1.5 liters of water and add a pinch of salt once boiled.
  2. Add spaghetti to boiling water and boil for about 8-10 minutes, or until satisfied with texture.
  3. Using a spoon or ladle set aside about a cup of pasta water. Drain spaghetti. DON’T RINSE YOUR PASTA!!!
  4. Chop of the ends of garlic, then using the flat side of a knife squash garlic.
  5. Heat about a tables spoon of oil and add the garlic to the pan.
  6. Using a spatula, stir garlic for about 20 seconds, then scoop out of pan.
  7. Add pancetta to pan and add 1 teaspoon of black pepper. Stir for about 2 minutes and turn of heat.
  8. Add spaghetti to pan and toss. Taste pasta for salt and add more salt if desired. Please don’t be shy, I personally like my carbonara with some chili so go ahead and add some if you would like.
  9. Take pan off hob.
  10. Quickly mix half of Parmesan with egg.
  11. Add egg mixture to pan and toss well with pasta.
  12. Serve your dish and sprinkle remaining Parmesan on top of dish.


How to Eat more Veges and Fruits I- Shaksh(o)uka

Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.

It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.

This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.

Serves 1



2 medium eggs

1 medium onion finely diced

1 clove of garlic minced

3 table spoon olive oil

1/4 teaspoon of cumin

1/4 cup of frozen peas thawed-100 grams

Finely sliced bell peppers

2/3 cup finely sliced bell pepper- 117 grams

1/4 cup finely sliced aubergine-60 grams

1 1/2 cups cubed tomatoes- 200 grams

1 small chili minced- 2 teaspoons crushed chili

You don’t need a cast-iron

  1. preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  2. Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
  3. next add the olive oil to the pan.
  4. Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
  5. Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
  6. Add the rest of the vegetables and stir for a minute ad a half.
  7. Add a pinch of salt, some black pepper and stir.
  8. At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
  9. Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
  10. Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
    make wells in your dish.


  11. Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.

For runny eggs – bake for 3 minutes

For well done egg – bake for 7 minutes.


Now you can serve this dish up with some toast sticks or rice crackers.


Chili Chorizo Pasta

00serves 2
15 minutes


1/3 cup diced chorizo-150 grams

1 small onion( about 1/4 cup finely diced)-150 grams

1 garlic clove finely diced

1/2 cup tomato passata or marinara sauce-115 grams

1-2 teaspoon chili flake

1 teaspoon mixed Italian herbs

spaghetti about 7 centimeters diameter when held in fist-200 grams

2 tablespoon Olive oil

1 red bell pepper( finely sliced)


  1. Bring water to boil in a pan- about 2 liters. Add a generous pinch of salt once it starts boiling.
  2. Add pasta and boil for about 8 minutes or until to your satisfaction.
  3. Sieve the pasta and save about 1/4 cup of the pasta water. WHATEVER YOU DO, NEVER RINSE PASTA ONCE BOILED. JUST EMPTY IT INTO THE COLANDER AND STEP AWAY!!
  4. Heat oil in a pan.
  5. Do the hot oil test, then add onions, garlic, chili flakes, red bell pepper and saute for about 1 minute and a half.
  6.  Add chorizo and continue to stir for about 1 minute.
  7. Add the passata/marinara and mixed Italian herbs. Mix well and add a pinch of salt and about a pinch of freshly ground black pepper..
  8. Add the pasta and mix well with sauce.
  9. For a more saucy pasta, drizzle in pasta water until texture is to your desire.
  10. Taste pasta and again season it to your satisfaction. Add more salt, more chili or more herbs.