Pasta Rosa (Pink pasta)

When you thought pasta couldn’t be any more dreamy – let me introduce you to Pasta Rosa! I absolutely love making this pasta as it’s healthy, delicious and it’s the perfect way to impress any pasta lover! It’s extremely easy to make too, all you need is a pan to boil your pasta and a blender for the sauce – which means you’ve got this impressive dish whipped up in no time! I sometimes like to make a little extra sauce to then keep in an airtight container in the fridge. It’s great the next day for a different type of pasta (like penne) or even as a dip or spread.

 

Ingredients

  • 3 medium beetroots
  • 1 onion
  • 1 garlic clove
  • 2 medium tomatoes
  • Splash of red wine vinegar
  • Olive oil
  • Pinch oregano
  • Salt and pepper
  • Fresh basil
  • 80 grams spaghetti

 

Method

  1.  Peel and cut the onion, beetroot, garlic and tomatoes into small pieces.
  2. Once everything is chopped place the onion, beetroot, garlic and tomatoes in a food processor. Then add a splash of red wine vinegar, pinch of oregano, a splash of olive oil and season with some salt and pepper, now blend until smooth.
  3.  When your sauce is done boil some water with salt for your spaghetti and prepare as instructed on the package.
  4. Once your spaghetti is done and drained place the spaghetti back into the pan and add your pink sauce – mix well.
  5. Grab a hand full of fresh basil and cut them into long strips (julienne).
  6. Place your Pink Pasta on a plate and finish off by sprinkling over the fresh basil, a little splash of olive oil and a little more salt and pepper if it needs it!

 

Buon appetito!

 

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Granola Breakfast Cups

I am a total breakfast lover and these Granola Breakfast Cups are so fun to have first thing in the morning! They are super delicious, healthy and super fun to make! I usually whip up a batch the night before so I can add yoghurt and decorate them with fresh fruit the next morning!

Ingredients

Makes 6 cups

  • 1 large banana
  • 1/4th cup agave syrup
  • 1 teaspoon vanilla powder
  • 1 tablespoon cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups oats
  • coconut oil for greasing

Filling

  • Coconut yoghurt
  • Raspberries
  • Blueberries

Method

  1. Preheat your oven to 180C.
  2. Place the banana in a bowl and mash until smooth.
  3. Then add the oats, agave syrup, vanilla powder and cinnamon and mix well.
  4. Grease the muffin tray with some coconut oil.
  5. Use a tablespoon to scoop in a spoonful of your granola mixture into each form then use your fingers to press the mixture down and up against the sides shaping them into the shape of the muffin tray creating a cup like figure.
  6. Once you have shaped 6 cups place them into the fridge for about 1 hour.
  7. After an hour place them into the oven for 15-20 min.
  8. Once they are slightly golden brown take them out of the oven and allow to cool.
  9. Once they have cooled down you can take your granola cups out of the muffin tray.
  10. At this point if you are making them for the next morning simply store them in an airtight box. Once you are ready to enjoy them use a tablespoon to scoop in some coconut yoghurt into each granola cup and top them off with fresh red fruit!

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All images shot with my beautiful Leica Q

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Click here for more info about the Leica Q and other cameras

 

Tropical Coconut Mango Chia Pod

 

This recipe is the ultimate breakfast that is so easy to make the night before. You are guaranteed to wake up with a smile the next morning as it will be like you are eating a dessert for breakfast! It’s healthy, sweet and has a little tropical twist! So delicious, even the little ones will love it! Plus, the chia seeds are packed with protein – which is perfect in the morning for a great energy boost! Yum!

 

Ingredients

Makes 2 pods

  • 3 tablespoons Chia seeds
  • 1/2 ripe mango
  • 80 ml coconut milk
  • 200 ml coconut yoghurt
  • 1 tablespoon rasped coconut

 

Method

  1. Add the chia seeds and coconut milk together and leave to set for at least 10 min (until it forms a jelly).
  2. Meanwhile cut the mango into small pieces and put 1/3 of these pieces to the side. Place 2/3 in a blender and blend until smooth.
  3. Then simply place the coconut yoghurt in a bowl and add the rasped coconut.
  4. Once the chia seeds have formed a jelly add the blended mango and mix.
  5. Now get a glass in which you will layer the ingredients to form your pod.
  6. Start with some chia seed mango jelly, then place a layer of coconut yoghurt on top followed by a few pieces of mango. Then repeat and finish off with some chia seeds and mango pieces on top!

 

Enjoy! X

 

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Images shot with the amazing Samsung Galaxy S9 Plus

Chewy Breakfast Cookies

Breakfast, my favourite time of the day! And what’s a better way to wake up than with a cookie! These Breakfast Cookies are the ultimate breakfast for people that don’t have much time in the morning so you can quickly grab a few to go and still have a healthy start to your day! Plus, they are cookies..isn’t that the ultimate breakfast for anyone?!

They are super quickly to make and you don’t need many ingredients to whip them up!

Personally I love to have them together with my morning coffee as the flavours go perfect together! They never fail to make me smile – which is just what we need in the morning!

 

Ingredients

Makes 8 cookies

  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla powder
  • 1 tablespoon chia seeds
  • 2 tablespoons rasped coconut
  • 150 grams oats
  • 2 ripe bananas

 

Method

  1. Preheat your oven at 180c.
  2. Place the bananas in a bowl and mash them with a fork until smooth.
  3. Add all the remaining ingredients and mix well.
  4. To form the cookies use a tablespoon to scoop out the mixture on at a time, then use your hands to form them into balls which you then place on a lined baking sheet. Then use your fingers to squish them down to form the cookie shapes.
  5. Bake them for about 15 min.

 

You can keep them good for about 3 days in an airtight box (that is if you haven’t eaten all of them yet!)

 

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All images shot with my beautiful Leica Q

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Click here for more info about the Leica Q and other cameras