Vegan lemon chia seed pancakes

This is my all time favorite pancake, its so much like the lemon poppy seed muffins, but made with chia seeds it gives these pancakes a healthy twist!! hope you enjoy


LEMON CHIA SEED PANCAKES – 6 pancakes ( this includes the infamous first flop pancake)



* 1 cup flour ( i used wholewheat flour)

* 2 tbsp organic brown sugar

* 1 tsp baking powder

* 1/4 tsp baking soda

* 1/2 tsp salt

* 1 tbsp chia seeds

* 1 tbsp lemon zest

* 3/4 cup soy milk

* 1/2 tbsp vinegar 

* 1 tbsp lemon juice

* 1 flax seed egg ( or any other egg replacement)

* 1 1/2 tbsp margarine ( feel free to use oil, i melted the margarine in the pan I used for the pancakes and i didn’t grease the pan again)

* 1/2 tsp vanilla



In a bowl mix the milk, vinegar and lemon juice and let curdle. When the milk has curdled add in the vanilla, flax egg and margarine.

In a separate bowl, mix together flour, sugar, baking powder, baking soda, salt, chia seeds and lemon zest until well combined.  Pour the wet mixture in with the dry mixture and whisk until well combined.

Heat a skillet over medium heat and pour batter ( however big you want your pancake) into the skillet and cook until bubbles appear on the surface.  Flip the pancakes over and brown the other side.  

Serve while hot, drizzle with a little maple syrup! and prepare for a mouth-orgasm!





Wholewheat Spinach and Red pepper muffins

I love muffins! and savory muffins are my ultimate favorite snack!!! These muffins are slightly healthier than store bought muffins, they are made with whole wheat flour and have a whole lot of goodness in them! Hope you guys will enjoy this little treat! 





* 2 Cups whole wheat flour

*  1 tbsp baking powder

* 1 /4 tsp baking soda

* 1/4 cup nutritional yeast

* 1/4 tsp black pepper

* 5 tbsp margarine ( i’m out of oil so i’ve been using margarine, feel free to use oil)

* 1 tbsp chia seeds ( optional)

* 1 small onion, finely chopped

* 1 small red pepper, finely diced

* 2 cloves garlic minced

* 1 cup chopped spinach

* 1 cup soy milk

* 1 flax seed egg



Preheat oven to 400F

In a bowl, whisk together flour, baking powder, baking soda, nutritional yeast, slat and pepper and chia seeds.

Melt 1 tbsp margarine in a pan over medium heat.  Add onion and red pepper.  Cook until translucent, next add the garlic and cook till fragrant.

Melt remaining 4 tbsp margarine, mix with milk and egg.  Mix the wet mixture with the dry mixture until well combined, fold in spinach and cooked onion and red pepper.

Pour batter in muffin pan, (optional sprinkle tops with nutritional yeast).  Bake until muffins are golden brown, about 25 minutes.  Serve with a little hummus or eat as is!


Raspberry Scones

I love scones, its not just the taste though, when I think about scones, I think about time spent in the kitchen with my gran making them.  She use to love making the British style scones for tea!  So when I think about scones ( and yes I do say it in a VERY British accent) I think about happiness and family.  This is my grans recipe that I’ve adapted and made vegan and just way more scrumptious! So get your cup of tea ready! because this is a treat!




( NOTE for the vegan buttermilk add 1 tbsp lemon juice to the soy milk and let sit for 10 minutes)


* 2 cups flour ( I used orgran gluten free flour)

* 6 Tbsp margarine 

* 1/3 cup organic brown cane sugar

* 2 Tsp baking powder

* 1/4 Tsp baking soda

* 1/2 Tsp vanilla

* 1/2 Tsp cinnamon

* 1 flax seed egg ( I used orgran no egg)

* 2/3 cup vegan buttermilk (see note at the top)

* 1 cup Raspberries ( I used frozen and by mistake added some blueberries as well)




Preheat oven to 400F

In a bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.  Add the margarine to the dry mixture and combine with hands until mixture resembles coarse crumbs.


In a separate bowl combine flax egg, vegan buttermilk and vanilla.  Add the wet mixture to the dry mixture and stir till well combined,  next fold in the raspberries.  Grease a baking sheet and drop about 2 heaped tbsp worth of the mixture on to the sheet, repeat until sheet is covered ( leave about a cm spacing in between, because they do spread).


Bake in the oven for 12-14 minutes or until golden brown.  Enjoy when its still hot!


Rooibos Muffins

I came up with this recipe a couple of months ago, when I was desperately craving muffins, but had no real ingredients to make a worth while muffin.  I always have rooibos tea on hand so I thought well if you can make a coffee muffin, why not a rooibos one! and boy o boy is this good, this has turned into my family’s favorite muffin, my boyfriend asks for it all the time!


ROOIBOS MUFFINS with optional lemon syrup glaze 



* 1 1/2 Cups flour

* 3/4 Cup sugar

* 1 tsp baking powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 tbsp cornstarch ( makes it nice and fluffy)

* 1/2 cup margarine

* 2 tsp vanilla essence

* 1 tbsp apple cider vinegar 

* 1 cup rooibos tea ( steep two bags of rooibos tea for 10 minutes)


Preheat the oven to 350 degrees F.

In a bowl cream together sugar and margarine till combined, next add the vanilla and stir.

In another bowl mix together the flour, salt baking powder, baking soda and cornstarch.  Now mix the sugar mix with the flour mix and slowly add the rooibos and whisk until combined.  Do not over mix.

Fill the cupcake pan about two thirds full with batter.  Bake for 15- 18 minutes or until golden brown.  These muffins come out a beautiful golden color!  The muffins taste good just like this, but if you want to take it over the top add this glaze.




* 1/4 cup lemon juice

* 1/4 cup sugar


On high heat add lemon juice in a saucepan when its boiling add sugar and stir till dissolved.  While the muffins are still hot drench in syrup! This gives it a nice citrusy sweet kick!


I’ve been taking a lot of picture of Pedro today, he seems to have turned into a very photogenic little kitten!!!




Have a lovely Wednesday! just a couple more days till Friday!



Sweetcorn Fritters

This is kind of a traditional South African recipe, everyone has there own version even my mother ( and she can’t cook at ALL). Its suppose to be deep fried, but the thought of that makes me cringe a little so I came up with this vegan version that’s lightly fried and delicious with a little ketchup 🙂


SWEETCORN FRITTERS – makes 14 fritters 



* 1 Cup  creamed corn 

* 1/2 cup Fresh sweetcorn kernels 

* 1 1/2 cup Whole Wheat flour 

* 1 tbsp sesame seeds

* 1 tbsp fresh parsley

* 1 tbsp fresh chives chopped

* 3 tbsp nutritional yeast 

* 1/2 cup finely chopped onion

* 1 tsp baking powder

* 1 tsp chili powder

* 2 flax seed eggs

*3/4 cup soy milk

* salt and black pepper to taste

* a little coat of oil ( enough to cover a pan)




Mix everything together except the onion and corn.  When well combined fold in the sweetcorn, onion and creamed corn.  The batter should be thick.  


Heat oil in a large pan and drop spoonfuls of the batter in the pan,  when they are browned on the flip and cook the other side.  Enjoy hot with a little bit of ketchup!



White and Nerdy

This week off I’ve realized how different I am from other girls or for that matter people.  All through high school I always knew I was different, I was slightly awkward and only had guy friends, I just could never grasp the idea of looking good for men and acting all sexy like.  Yeah I was the kind of girl that made the sarcastic comments and cracked a joke to hide embarrassment.  Now that high school is long gone and I’ve made my real friends, I actually forget that I’m strange to other so called “normal” people. It feels like I live on a completely different planet!



How did this all start? Well it all started on Saturday, when we went for lunch with my boyfriends family.  Okay this all seems normal, but let me paint you a picture I’m pretty short and my boyfriends family is pretty tall and in comes his sister who looks like a super model shes tall skinny with beautiful hair, commercial like hair, dressed amazingly for just lunch at the beach, well this all seems like I’m insecure, but you know what we all become a little insecure when you feel like you look different! and believe me I’m happy with the way I look.  


When we get to the beach my insecurities just reached new levels, everywhere there are girls in tiny bikinis wearing a bucket load of make up getting there tan on and me well lets just say I’m so white and pale that you can almost see my organs through my skin! We start looking for a place to eat and I’m starting to feel more and more like a nuisance   because we have to look for a place that’s  got vegan friendly options ( 1 hour search) and when I finally hear the mumbles under the breath, I just told them I’ll have a plate of fries. ( when in doubt you always have potatoes :/)  


I think the reason I feel so uncomfortable with his sister is because I’ve been told by her friends that I’m weird and that I look funny and I’ve had numerous rude comments about being vegan, but I always bite my tongue because his family takes everything personally, but this was not the only incident that made me realize I’m different this week, we saw some of my boyfriends work friends randomly during the week and they seemed utterly horrified that we didn’t go out clubbing or have a bbq or anything like that, our holiday was spent watching monthy python, black books, star wars, cycling, walking everywhere, staying up late playing pc games and baking.  When I started quoting monthy python holy grail and none of his friends knew what the hell I was going on about I knew, wow wee I’m weird!


Well you know what I’m proud to be different, I don’t care about doing my hair for 5 hours or putting on my make up to go to the beach, I don’t care if I don’t listen to the in music! I love who I am in if that means I’m white and nerdy O well! All I can say to you is  “I fart in your general direction. Your mother was a hamster and your father smelt of elderberries.” ( quote from monthy python).  I found this music video by weird al yankovic that describes how I’m feeling perfectly! I hope you enjoy it!



Grapefruit cookies

This week was pretty amazing I got a lot of cycling and running in and I saw snow for the first time! It was so powdery and amazing! It would have been way better if I wore the right kind of shoes :/ I decided to wear ballet flats and it felt like I was going to get frostbite!






I’ve been making lots of simple meals lately so no major recipes to share, but I do have the most amazing cookie recipe ever.  I had a grapefruit sitting in my fruit bowl just asking to be eaten, but it was the only thing left so I just couldn’t eat it I had to make something wonderful with the last thing left in my bowl!


This cookies is o so good its so good in fact that I only had one and the rest was gone within a day! they aren’t the healthiest of cookies, but hey sometimes you just need a little guilty pleasure and I believe everything in moderation is fine!


GRAPEFRUIT COOKIES – 14- 16 cookies


*  2 1/2 cups of flour ( any flour will do, I used orgran gluten free flour)

* 2 tsp baking powder

* 1/4 tsp salt 

* 3/4 cup vegan margarine 

* 3/4 cup sugar 

* Zest of half a grapefruit ( seems like a lot, but this makes the cookies so good)

* 2 flax seed eggs ( or orgran no egg)

* 1/2 tsp vanilla

*  2-3 tbsp grapefruit juice 




Preheat oven to 375.  Line a baking sheet with parchment paper.

In a bowl cream margarine and sugar together till combined and fluffy. Next add the grapefruit zest, vanilla, flax seed eggs and grapefruit juice , stir until its all mixed in.  In a separate bowl mix the flour, salt and baking powder together.     

Slowly add the flour in with the margarine mix and continue mixing till well combined.  The dough should look like play dough, if its to wet add a little more flour.  

Shape into balls and press flat to make a little disk, these cookies don’t spread to much so they don’t need to be placed to far a part.  Bake for 9- 12 minutes or till firm.  Leave them to cool on the pan for about a minute before removing them from pan.

Have a lovely Sunday 🙂

Hummus without Tahini

I’ve tried hummus with tahini before, but I’ve never liked it that much, I think its because it feels to rich or strong, so for years I’ve made it without and most people prefer my version.  I made this today and my blender decided to pack up so I was stuck mashing it by hand! I got a good workout, but my hard-work paid off!


This recipe is light and lemony and hits the spot 🙂 perfect for dipping vegetables and for sandwiches!





* 1 can garbanzo beans

* 1 tsp Cumin

* 1/2 tsp Paprika

* 1 large clove garlic minced

* 3 tbsp lemon juice

* 3 1/2 tbsp olive oil

* 1/4 tsp chili powder

* 1 tbsp water ( add more if you want it runnier, this was a perfect thickness for me)

* salt and pepper to taste


Blend everything in the blender until smooth. Garnish with a pinch of paprika and enjoy!

Creamy Potato Soup and potato skin garnish

I’ve been on a slight bit of a rampage lately baking, cooking and exercising, so I haven’t had much time to do anything else and to top it of, I’ve got a sick man on my hands >< He’s been a handful to say the least, moaning and groaning and just acting like he’s dying (  its a head cold).


We went for an amazing cycle the other day, I’ve never been to that area and It was just so unbelievable beautiful, but of course we both forgot our phones so we got no evidence to prove we did the ride. We did collect bark from this one tree to put in our vase! 


And on to the food! I’ve been going crazy and made a lot of things this week so to show you guys the craziness of my mind here are some pics!


Creamy cheesy broccoli pasta sauce with kidney bean meatballs



Polenta with vegetables in a creamy sauce


Polenta with balsamic soy sausage with vegetables topped with a cheeze sauce


Wholewheat Peanut butter and Jam squares ( its still missing something, but everyone loves these)


Wholewheat sugar free ginger oats cookies


and of course this tasty and unbelievable soup recipe!  This potato soup is extremely delicious and smooth, served with baked potato skins making this even more amazing!




* 3 Large potatoes, peeled and cubed

* 1 Onion, diced

* 2 garlic cloves,  minced

* 2 celery stalks, diced (don’t add the leaves)

* 2 1/2 cups vegetable stock

* 2-4 tbsp soy milk or any other dairy free milk ( i added two but it depends on how runny you want it)

* 5 tbsp nutritional yeast ( a nice cheesy flavor)

* 1 tsp chilli powder

* 1 tsp dried parsley

* 1 tbsp olive oil 




In a medium pot on medium heat, add olive oil, onion and celery.  Cook until the onions are translucent, then add the garlic and cook till fragrant.  Add in potatoes and vegetable stock and cover cooking for around 30 min or until potatoes can fall off a fork when stabbed.  When ready add the remaining ingredients and blend until creamy.  Add black pepper to taste.



* left over potato skins

* a drizzle of olive oil

* 1/2 tsp herb salt



preheat oven to 180 degrees

Mix all ingredients in a bowl until well coated, place the potato skins on a baking tray and bake for about 5 minutes until crispy.  Turn the potato skins halfway through the baking time.