Recent Posts

Healthy Ferrero Rocher

Healthy Ferrero Rocher

This is going to be my last post of 2017 so I wanted to make it special! This has been such a great year for my blog. Although it’s still small I am now getting the opportunity to collaborate with brands, I was shortlisted for two […]

Herb and Mushroom Quinoa Stuffed Aubergine

Herb and Mushroom Quinoa Stuffed Aubergine

Hello everyone! I hope you all have a lovely Christmas and spent lots of time with friends and family eating delicious food. I am sorry that this recipe is going up after Christmas day but I hope you can enjoy this recipe for another festive […]

Blueberry Muffin Breakfast Smoothie

Blueberry Muffin Breakfast Smoothie

This is going to be the first smoothie recipe that I share with you all. I have shared smoothie bowl recipes before but that’s a bit different to this. I honestly find smoothies a bit boring and not that fun to take photos of until I made this. It may not be the prettiest smoothie you’ll ever make but I really think it does make the perfect breakfast. It’s packed with complex carbohydrates, healthy fats, greens, and 14g of plant-based protein from whole-foods! So it really will help to make you feel full and satisfied. Plus I think the combination of the almond butter, oats, blueberries and cinnamon make this smoothie taste like a blueberry muffin. You really can’t taste the spinach!

Blueberry Muffin Breakfast Smoothie
 
Prep time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy Free, Refined Sugar-Free
Author:
Serves: 1 person
Ingredients
  • 1 Tbsp Hemp Seeds (plus extra to top)
  • 1 Tbsp Flax Seeds
  • 4 Tbsp Oats
  • 250ml Milk (I used Almond)
  • 1 Tbsp Almond Butter
  • 1 Frozen Banana
  • 1 Handful Blueberries
  • Pinch of Cinnamon
Instructions
  1. Place the hemp seeds, flax seeds, oats and almond milk in a blender and leave to soak for a few minutes. The longer you leave them to soak the easier it will be to blend them into the smoothie.
  2. Then add all the other ingredients and blend until everything is smooth.
  3. You can top the smoothie with extra hemp seeds if you want to and then its ready to drink and enjoy.

Blueberry Muffin Breakfast Smoothie

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x

Curry Roasted Cauliflower

Curry Roasted Cauliflower

I have really gotten into meal prep recently for lunches at least. It means I always have healthy options for lunches available and I spend less money on campus when I bring my own snacks and lunches. I personally prefer making the food on Sunday […]

Almond Butter Brownies

Almond Butter Brownies

This is one of those recipes that took me a long time to perfect but the final recipe was really worth all the effort and the two jars of almond butter I went through in the recipe testing process (not ideal if you are on […]

Easy Vegan Sushi Burrito

Easy Vegan Sushi Burrito

Sushi is one of my favorite foods and this version is the perfect lunch for work or uni. It fits perfectly in a lunch box, it doesn’t fall apart, its really filling and most importantly it tastes delicious. In this recipe, I use marinated tofu, avocado, cucumber and carrot just to keep it simple but you could really use whatever you want. I may post some variations in the future using teriyaki, salmon, quinoa and lots of other delicious veggies to give you even more lunch ideas.

I am going to try and feature more lunch and on-the-go recipes on my blog because at Uni my schedule is very unpredictable and when I’m out from 8 am until 7 pm I like to make you I bring lots of food to try and get me through the day so I stick to eating lots of healthy nourishing food and don’t spend too much money on campus!

Easy Vegan Sushi Burrito
 
Prep time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy-Free
Author:
Serves: 1-2 people
Ingredients
  • 2 nori sheets
  • 200g (about ½ cup) cooked sushi rice, cooled to room temperature
  • 1 splash rice vinegar
  • 1 pinch salt
  • ¼ avocado
  • ¼ cup cucumber
  • 1 small carrot
  • 2 slices of cooked marinated tofu
  • black sesame seeds
  • tamari
  • 1 small bowl warm water
Instructions
  1. Firstly prepare the rice by mixing the cooked sushi rice with the rice vinegar and salt. Some recipes use sugar but I decided to leave it out because I don't think the rice needs it.
  2. Next thinly slice the avocado, cucumber, and carrots.
  3. Then take one nori sheet and place it on a sushi mat and then wet one edge with the water and stick the other nori sheet to it to create a giant and much longer nori sheet.
  4. Spread the rice evenly across the nori sheet leaving a 1-2 inch gap at the end.
  5. Then place the avocado, carrots, cucumber and tofu slices in the middle of the sheet.
  6. Use the mat to carefully roll up the sushi burrito and seal the edge with water.
  7. Slice off the ends to make it look neater, top with the sesame seeds and then its ready to eat or pack in your lunch box I also like to serve it with tamari. For lunch boxes, I like to wrap the sushi in parchment paper.
Notes
This recipe requires you to cook the tofu and rice in advance. To do this all I did was follow the directions on the package and for the tofu, I like to press it myself and marinate in a bit of tamari before baking but you could prepare it however you like.

vegan veggie tofu burrito

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x