Category: Recipes

All my clean eating recipes are below. Select a category from the dropdown menu if you are looking for a specific meal.

Potato Salad with vegan Coconut Bacon

Leave a comment
Potato salad with Coconut Bacon
Serves 2
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For potato salad
  1. •500g baby potatoes, chopped in quarters
  2. •1/2 red onion, chopped
  3. •1 garlic glove, chopped
  4. •1 cup coconut bacon
  5. •2 fresh parsley leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •2 tbsp mayonnaise (vegan)
  7. OR
  8. •2 tbsp chargrilled aubergine pesto
For coconut bacon
  1. (Makes 1 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 1/4 cups coconut flakes
  3. •1 tbsp tamari sauce (or soy sauce)
  4. •3/4 tbsp maple syrup
  5. •1/2 tbsp sesame seed oil
  6. •1 tbsp liquid smoke
Instructions
  1. Steam potatoes for about 10-15 minutes until tender. Meanwhile, heat a little oil in a pan and add onion and garlic, cook until browned - about 5 minutes.
  2. Cool the potatoes and transfer to mixing bowl. Add mayonnaise/pesto, onions and coconut bacon. Chop parsley and mix through. Stir through aubergine pesto if you would like to add this too for a different, extra flavour.
To make the coconut bacon
  1. Preheat oven to 150•C for fan oven. Add the coconut flakes into mixing bowl. Add all other ingredients and combine.
  2. Transfer to baking tray and cook in oven for 15 minutes. Check on it every 5 minutes as it can burn easily. It will crisp up when it starts to cool down.
https://lydiaslittlekitchen.co.uk/

Broccoli, Kale and Pine nut Fritters

Leave a comment
Broccoli, Kale and Pine nut fritters
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3/4 cup broccoli, chopped into small chunks
  2. 1/2 cup buckwheat flour
  3. 1 tbsp pine nuts
  4. 1 cup kale, finely chopped
  5. 4 spring onions
  6. 1 tbsp lemon juice
  7. 2 eggs
Instructions
  1. Preheat oven to 180•. Toast pine nuts for 3 minutes (or until golden)
  2. Steam broccoli and kale for 5 minutes, until soft.
  3. Whilst the veg is steaming, combine all other ingredients in a large bowl. Add the broccoli and kale. Heat coconut oil in a frying pan and use a teaspoon to shape the fritters in the pan.
  4. Cook for a few minutes on each side, until browned. Serve with a squeeze of lemon. Viola!
Notes
  1. Makes 16 small fritters - serves 4.
https://lydiaslittlekitchen.co.uk/

Banana and Ginger Muffins

Leave a comment
Banana and Ginger Muffins
Serves 12
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 cup coconut flour (120g)
  2. 2 tbsp ground flaxseeds (50g)
  3. 1 tsp vanilla extract
  4. 1 tsp gf baking powder
  5. 1 tsp ground cinnamon
  6. 1/2 cup desiccated coconut
  7. 2 tsp honey
  8. 3-4 ripe bananas, small
  9. 3 eggs
  10. 2 tbsp melted coconut oil
  11. Small chunk of fresh ginger, finely chopped
  12. 1/3 cup coconut milk
  13. 1 tbsp lemon juice
  14. 1/3 cup chopped walnuts
Instructions
  1. Preheat oven to 175•. Whisk together all the wet ingredients, including the banana.
  2. Mix all the dry ingredients in a bowl and slowly add the wet mixture in, stirring well.
  3. When all combined, fold in the walnuts. The mixture should be a moist batter.
  4. Spoon into a greased cupcake tray and bake for approximately 40mins, checking every 10-15 minutes
https://lydiaslittlekitchen.co.uk/

Carrot Cake Bites

Leave a comment
Carrot Cake Bites
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 grated carrot
  2. Small handful of pitted dates
  3. Small handful of raisins
  4. 1/2 cup GF oats
  5. 2 tbsp shredded coconut
  6. 2 tbsp chopped walnuts
Instructions
  1. Put all ingredients in the blender expect the walnuts and blend until everything sticks together.
  2. Transfer mixture into a bowl and add walnuts. Roll into balls and store in the fridge
https://lydiaslittlekitchen.co.uk/

Date and Banana Flapjack

Leave a comment
Date and Banana Flapjacks
Serves 10
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 1/2 cups GF oats
  2. 1/2 cup chopped dates
  3. 2 ripe bananas (mashed)
Instructions
  1. Preheat the oven to 170•C. Put the dates in a pan over low heat with about 1cm of water in the bottom. Let them turn into a thick paste. (It doesn't matter if there are lumps left)
  2. Mix all ingredients in a bowl until the oats are all covered. Push mixture into a baking tray and flatten.
  3. Bake for about 20 minutes or until golden.
Notes
  1. These are so much tastier fresh out of the oven so make some room!!
https://lydiaslittlekitchen.co.uk/

Citrus Smoothie

Leave a comment
Citrus Smoothie
Serves 1
Write a review
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 ripe avocado
  2. Juice of 1/2 a lemon
  3. 1 apple, chopped
  4. 2cm cube fresh ginger, grated
  5. 1/2 cup water
Instructions
  1. Blitz everything in a blender until completely smooth! Enjoy 😛
https://lydiaslittlekitchen.co.uk/

Spiced apple & butternut squash risotto

Leave a comment
Spiced Apple, Butternut Squash and raisin risotto
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. •2 cups of chopped butternut squash
  2. •2 apples, chopped into small chunks
  3. •1 1/2 cups risotto rice ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 onion, diced
  5. •1/2 cup raisins
  6. •1/2 tsp ground cinnamon
  7. •1/2 tsp nutmeg ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •1/2 tsp ground ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •6 cups vegetable stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tbsp olive oil
  11. •1 tbsp maple syrup
  12. •salt and pepper to taste
Instructions
  1. Mix chopped apple and squash with all spices, oil and maple syrup. Place on baking tray.
  2. Roast for 25 mins at 200•C.
  3. Sauté onion in frying pan until golden. Add rice and stir for a few minutes. Add the liquid stock gradually until rice is soft. Add raisins near to the end.
  4. Once all the liquid has been absorbed by the rice mix in the roasted apple and squash and serve! Add salt and pepper to taste 👌🏼
https://lydiaslittlekitchen.co.uk/

Raw Chia Seed, Coconut and Goji berry Brownies

Leave a comment
Raw Chia seed, Coconut and Goji berry Brownies
Serves 8
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 10 dates
  2. 1/2 cup cashew nuts
  3. 1 tbsp chia seeds
  4. 2 tbsp cacao powder
  5. 2 tbsp desiccated coconut
  6. 1 tbsp goji berries
  7. 1 tbsp melted coconut oil
Instructions
  1. In a food processor, blend together the dates and cashews until the mixture starts to stick together.
  2. Add coconut oil and cacao powder and blend until mixed.
  3. Add goji berries and desiccated coconut and blend for a few seconds.
  4. Line a baking tray with baking paper and press mixture firmly in. Put in the fridge for at least 1 hour before cutting into slices and serving
https://lydiaslittlekitchen.co.uk/

Lemon and Pistachio Cheesecake

Leave a comment
Lemon and Pistachio Cheesecake
Serves 16
Write a review
Save Recipe
Print
Prep Time
25 min
Cook Time
2 hr
Total Time
2 hr 25 min
Prep Time
25 min
Cook Time
2 hr
Total Time
2 hr 25 min
For the base
  1. 3/4 cup cashews
  2. 1/4 cup shelled pistachios
  3. 1/4 cup almonds
  4. 1/3 cup sultanas
  5. Juice and zest of 1 small lemon
  6. 1 tbsp maple syrup
  7. Pinch of pink Himalayan salt
For the filling
  1. 1 1/2 cups cashews, soaked overnight
  2. 2 tbsp raw agave
  3. 1/4 cup melted coconut oil
  4. Juice of 1 1/2 lemons (or 2 small ones)
  5. 3/4 tsp ground turmeric
  6. Handful of shelled pistachios to decorate
Instructions
  1. Pulse all of the base ingredients together using a food processor, until mixture starts to clump together. Spread the dough over the bottom of a lined springform tin. Place in freezer to chill.
  2. Drain the cashews, place in a food processor or blender along with all over filling ingredients, and blend until smooth. Add more turmeric if you want a brighter glow!
  3. Pour over your base, add pistachios to decorate and return to the freezer for at least 2 hours. Allow to thaw for 5 minutes before cutting and serving the cheesecake...enjoy!
Notes
  1. The better your food processor/blender is the smoother your cheesecake filling will be. If it's lumpy add a tiny bit of water to get it smoother.
https://lydiaslittlekitchen.co.uk/

Leek and Spinach Soup

Leave a comment
Creamy Leek and Spinach Soup
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 450g leeks
  2. 2 medium onions
  3. 225g spinach
  4. 2 tsp olive oil
  5. 60g cashew nuts
  6. 200ml soya milk
  7. 300ml vegetable stock
  8. 300ml water
  9. salt and pepper to taste
Instructions
  1. Slice the leeks and dice the onions.
  2. Place the leek and onion in a saucepan with the oil and sweat until soft. Add spinach and sweat until wilted.
  3. Process cashews in a food processor until finely ground, and then add the leek, spinach and onion mixture and the soya milk. Process until smooth.
  4. Pour the mixture back into the pan, add the stock and water, bring to the boil and simmer for 5 minutes. Add more water if too thick. Add salt and pepper to taste.
  5. Serve and enjoy! 😛
https://lydiaslittlekitchen.co.uk/

Raw Chocolate and Raspberry Cheesecake

 

Raw Chocolate and Raspberry Cheesecake
Serves 16
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. Crust
  2. 1 cup pecans
  3. 1 tbsp cocoa/cacao powder
  4. 1 tbsp maple syrup
  5. 1 tbsp melted coconut oil
  6. Filling
  7. 1 1/2 cups raw soaked cashews
  8. 1/4 cup cocoa/cacao powder
  9. 1/4 cup maple syrup
  10. 2 tbsp coconut oil melted
  11. 1 tsp vanilla extract
  12. 3 tbsp coconut milk
  13. Pinch Himalayan mountain salt
  14. 1/2 cup raspberries
Instructions
  1. Line a spring form cake tin with baking paper. Process pecans in food processor until chunky crumbs form. Add remaining crust ingredients and process until combined. Spread mixture into bottom of tin.
  2. To make the filling, process soaked cashews (must be soaked for at least 2 hours). Add remaining ingredients except milk and 1/4 cup raspberries. Process until mixture turns smooth and creamy. Add milk as necessary to smooth out mixture.
  3. Once smooth, chop remaining raspberries into smallish pieces and fold through mixture. Pour mixture over base in tin.
  4. Freeze for a few hours until set. Once set you can store in the fridge but it will become a lot softer. Enjoy!
https://lydiaslittlekitchen.co.uk/

Raw Strawberry Cheesecake

This yummy cheesecake is sure to impress your friends.

Raw Strawberry Cheesecake
Serves 16
This yummy cheesecake is sure to impress your friends.
Write a review
Save Recipe
Print
Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 35 min
Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 35 min
Ingredients
  1. 1 cup walnuts soaked over night
  2. 1 1/2 cup almonds soaked over night
  3. 9 pitted dates
  4. 1 handful desiccated coconut
  5. 2 1/2 cup cashew nuts soaked in a bowl for 3 hours
  6. 1/3 cup coconut oil
  7. 1/4 cup agave nectar
  8. 1/2 cup squeezed lemon juice
  9. 2 tsp vanilla extract
  10. 3 cups strawberries
  11. 2 tsp cinnamon
Instructions
  1. Cover a spring form cake tin with baking paper and cover it in the desiccated coconut to stop the base from sticking.
  2. Blend together the almonds, walnuts, cinnamon, dates, and add a pinch of Himalayan salt.
  3. Scoop the crumb mixture into the base of the tin and squash flat.
  4. In a blender add the cashews, lemon juice, vanilla, coconut oil and agave until a ‘cheese’ like consistency.
  5. Pour mixture on top of base and smooth flat.
  6. Put tin in the freezer for a couple hours to harden.
  7. Roughly blend together the strawberries, leaving some aside to decorate.
  8. Pour over the top of the middle layer, spread evenly, decorate and put in the fridge for at least an hour.
  9. ENJOY, it’s delicious!!
https://lydiaslittlekitchen.co.uk/