Dressed Up Breakfast

This is one of my favourite breakfasts, although I only have it once in a while as a treat. It all started when my boyfriend's sister bought me a selection of healthy goodies for my birthday (ranging from a plant-based cakes book to sugar-free vegan chocolate to some delicious Yogi tea). In the selection was a box of Rude Health's coconut and seed muesli which is the tastiest, guilt-free muesli I have come across. I made some additions to it to really maximise on the goodness I was taking in, and the beautiful breakfast you can see below was born.

Ingredients

Bowl of Rude Health coconut and seed muesli

250ml of Rude Health almond milk

1tbsp cacao powder

2 tsp milled flaxseed

2 tsp chia seeds

Handful of blueberries

Method

1. Pour the granola into a bowl (however much you like!), then top with the almond milk

2. Sprinkle on the cacao powder, flaxseed, chia seeds then blueberries on top

3. Enjoy!

It's so refreshing to find guilt-free, no-nasties products these days and Rude Health really are accomplishing this with all of their products. For health conditions like mine it is super important to know exactly what is going into your body and to eat food that is really going to nourish the body, so this muesli makes it easy to do both of those things. I recommend you try it but be wary of the price tag - for me it's best kept as a treat so it lasts longer!

- A.T.

Turmeric Smoothie

I love using anti-inflammatory foods and herbs every day. Whilst ibuprofen is really helpful for reducing inflammation and reducing pain, taking it regularly is not good for the body and liver, so I think it's best to combat inflammation through the foods and drinks we consume in order to avoid relying upon ibuprofen.

One of the most powerful anti-inflammatory herbs is turmeric. Turmeric contains the chemical curcumin which is thought to decrease internal swelling (inflammation); for endometriosis sufferers, this is thought to be the root cause of much of our pain. So, I make sure I use turmeric every day, whether in my breakfast smoothie, as part of the dressing on my lunch or sprinkled on the vegetables I prepare for dinner. I also discovered that blending turmeric with almond milk creates the tastiest, nourishing drink, so I wanted to share my recipe for it.

Ingredients
250ml Rude Health almond milk
50ml coconut water
1 tsp sunflower seed butter
1 heaped tsp turmeric (you don't need much of this - it has a very strong taste!)

Method
1. Blend everything together until smooth, then enjoy.

You can also heat the smoothie to make a lovely warm drink, best enjoyed whilst relaxing. I promise you will not be disappointed!

- A.T.

Quinoa and Veggie Salad

This is one of my favourite lunches and is so easy to make. The recipe may sound basic but it tastes amazing! I find the dressing and quinoa super filling, meaning I can last the rest of the day without snacking (usually!). Another positive is I feel really energised after eating this, making it a great lunch for when you are on the go.

Ingredients (serves 2)

1 butternut squash, chopped into chunks

2 carrots, chopped into sticks

1 white onion, diced

1 red onion, diced

1 cup mushrooms, sliced

1 cup spinach

1 cup kale

1 pack black beans

3 tbsp tahini

1 tbsp miso paste

2 tbsp extra virgin olive oil

1 tbsp tumeric

1 tbsp mixed herbs

Pepper

Pinch of sea salt

Optional: clove of crushed garlic to sprinkle on top

Method

1. Preheat the oven to 180 celsius. Whilst the oven is warming up, chop the butternut squash, carrots, onions and mushrooms

2. Prepare the oven tray with foil and some coconut oil to make sure the veggies don't stick to the foil. Place the chopped veggies on the foil and sprinkle the turmeric, mixed herbs, pepper and salt on top

3. Place the veggies in the oven for 25 minutes, adding the onions when you have 15 minutes to go and the mushrooms when you have 10 minutes to go (this means the onions and mushrooms won't over cook)

4. In the meantime, boil the quinoa for 15 minutes, or until it is cooked

5. Lightly fry the spinach and kale in 1 tbsp of coconut oil on high heat until their leaves wilt. This should take only a few minutes and you should take them off the heat before they dry out

6. Mix the tahini, miso paste and olive oil in a mug to form the dressing. Tip: add some water if the paste becomes too thick and gloopy

7. Drain and place the quinoa and the black beans in a large bowl, adding the veggies once they are cooked and the spinach and kale. Pour in the dressing from the mug and mix evenly so all the veggies, leaves and quinoa are coated evenly

8. Eat straight away or put in the fridge to cool and enjoy later

You can't go wrong with this salad and it has so many nourishing benefits that I always feel really good after eating it. Try it for yourself and feel free to add in other veggies to make it varied.

Enjoy! 

- Anna

Post-Workout Bowl

There's nothing better than a nourishing bowl of plant-based goodness to follow a long run or yoga class. It usually always involves some form of sweet potato and avocado along with butter beans for a good hit of protein and fibre. Plus it's super easy to make, meaning you don't have to exert too much effort following an intense hour of sun salutation A's and tree poses...

Ingredients

1 sweet potato, cut into thin wedges

1 avocado, seeded and chopped into chunks

1 large carrot, chopped into sticks

200g butter beans, drained

1sp turmeric

1 tsp mixed herbs

1 tsp ground black pepper

Extra virgin olive oil to drizzle on top

Optional toppings (my favourites): hummus, sauerkraut, nuts (walnut/ cashew/ pistachio)

Method

1. Preheat the oven to 180C

2. Season the sweet potato wedges wih the tuermic, mixed herbs and black pepper. Place them on a foil-lined tray oil with coconut oil then place the tray in the oven for 25 mins or until the wedges are cooked. You may want to move the wedges around after 15 mins to make sure they are being evenly cooked

3. Whilst the sweet potato is in the oven, chop the carrots, avocado and nuts and drain the butter beans

4. Once the sweet potato is cooked, put it in a bowl with the carrots, avocado and butter beans, then sprinkle the chopped nuts on top as well as some olive oil

5. Serve with any of the toppings listed - my favourite is sauerkraut. Not only is it seriously tasty but it is an amazing natural probiotic so will do your gut the world of good

Some interesting facts about the ingredients in this meal:

• Turmeric: a powerful natural anti-inflammatory and powerful antioxidant 
• Extra virgin olive oil: has so many health benefits; 2 tbsp alone will lubricate the intestines, improve bowel elimination, give anti-inflammatory fats, kill germs, stimulate the gallbladder and the liver to function effectively, cleanse the liver system, promote bone formation, inhibit blood clot formation and promote hormonal balance (source: www.cleanprogram.com)
• Butter beans: a great source of fibre and protein (1/2 a cup of butter beans provides 5g protein)

I love how easy this bowl is; it's the lazy food option to follow a not so lazy workout. Life is all about balance, after all.

- Anna

Everyday Breakfast Pudding

When people see me eating my breakfast pudding I am met with faces of confusion and bewilderment. "Why is it so green?" "Does it taste nice?" "It looks like pond water." Laugh all they may, but this breakfast pudding really is so tasty and has a huge amount of goodness packed into it. Also, to be satiated and energised all morning until lunch is quite the achievement; on my old diet I would get hunger pangs around 11am after a breakfast of probiotic yoghurt and muesli. Not anymore though...

Ingredients (Serves 1)
Pudding:
250ml almond milk
1/2 an avocado or 1 banana
Small handful of blueberries
Large handful of spinach
A few parsley leaves
A few mint leaves
1 tbsp almond butter or another nut butter
1 tbsp coconut oil
1 tbsp dessicated coconut
1 tbsp ground flaxseed
Tiny bit of honey or dash of maple syrup
1 tbsp wheatgrass powder
1 tbsp cacao powder
Additional optional powders: 1 tbsp hemp protein/ maca/ spirulina/ baobab
1 tsp of ground cinnamon
1 tsp of ground turmeric
1 tsp of ground ginger
3 tbsp chia seeds

Toppings (all are optional)
3 tbsp rolled oats
1 tbsp dessicated coconut
Very small handful of blueberries

Method
1. Blend everything together except the chia seeds and the toppings
2. Pour the blended mixture into a glass or tupperware (it depends on whether you plan on eating it on the go)
3. Stir in the chia seeds and leave the mixture to thicken overnight
4. In the morning, top the pudding with the oats, dessicated coconut and blueberries

Try it for yourself and have a go at switching around some of the ingredients. I play with different quantities every day just to keep things different. Lastly, enjoy! It's my favourite meal of the day - and for good reason.

- Anna

Exploding Squash

Everyone has their favourite meal. It's usually comforting, delicious and their ultimate pick-me-up in times of need. For me, I had found several recipes that I love (shout out to Deliciously Ella's Buddha Bowl), however I wanted to find something that felt truly indulgent.

After my sister sent me a photo of her baked butternut squash, the idea for exploding squash was born. It combines squash - my favourite vegetable - with lots of other deliciously veggies and rice in a seriously tasty dressing. Perfect for Saturday nights snuggled in front of the TV, my exploding squash recipe will leave you feeling really satisfied and is packed with nourishing veggies and a wonderfully creamy dressing.

Ingredients (Serves 2)
1 x medium butternut squash
1/2 cup brown rice
1 cup mushrooms
1 white onion
1 red onion
1 garlic clove
2 cups kale
1 cup spinach
A handful of long-stem broccoli
1 1/2 tbsp tahini
1 tbsp miso paste
Extra virgin olive oil (to drizzle on at the end)
Pinch of sea salt

Method
1. Pre-heat the oven to 180C.
2. Chop the butternut squash in half and scoop the seeds out. Place it face down on a baking tray lined with foil. Put the squash in the oven for 45 minutes. Tip - drizzle some coconut oil on the foil to stop the squash from sticking to it.
3. Whilst the squash is in the oven, chop the mushrooms, onions and garlic.
4. Once the 45 minutes is up for the butternut squash, flip it so it is facing upwards (ie the skin will now be on the baking tray). Season the squash with herbs - my favourites are turmeric and rosemary. Something about rosemary works so well with butternut squash! Then place the squash back in the oven for 20 mins.
5. Cook the rice. This should take about 15-20 mins.
6. Whilst the squash and rice are cooking, pan fry the mushrooms, onions and garlic in coconut oil. Add the kale and spinach towards the end so that they wilt but don't dry out.
7. Put the contents of the frying pan into a bowl and mix in the tahini and miso paste. Add the rice once it has finished cooking and stir everything together.
8. Place the long-stem broccoli in the oven for the last 3 minutes. The broccoli will not need longer than this - it dries out very quickly!
9. When the squash has finished in the oven, take it out and place it on a plate. Scoop the ingredients in the bowl onto the squash and into it's hollow fleshy part. Place the broccoli on top to finish.
10. Have the miso paste to hand in case you want to dollop some more on top and drizzle some extra virgin olive oil over the food.

Feel free to play around with the quantities in my recipe - I hardly ever stick to the book and mix things up every time. It keeps you from being bored with the food and is the only way you'll make things that are to your taste.

Enjoy!

- Anna

First Post - Welcome to Anna Eats!

Hello! Welcome to my blog. I will be sharing recipes and inspiration that I have discovered since my switch to a plant-based diet in March 2016.

I have always been a lover of food (as friends and family know all too well), in particular all of the bad stuff such as pizza, chocolate, cake and cheese. However, earlier this year I was faced with some serious health problems that started to take over my life. All of this came to a head in March and, after a successful operation, I decided to turn over my lifestyle completely in a bid to get better and stay better. I had been exploring several blogs, books and stories by people who, like me, were faced with an incurable chronic illness and who managed to make themselves better through their change in diet. These included Deliciously Ella, Kris Carr and Elspeth Humm to name a few. Books like Clean by Dr Alejandro Junger also taught me so much about how health really does start with the digestive system and that we are what we eat.

Not being someone that does things by halves, I gave up all dairy, sugar, meat, alcohol, caffeine and processed foods overnight. Armed with some plant-based cookbooks and lots of support from family and friends, I embarked on my new lifestyle and I'm pleased to say that it has been working very well for me so far. Whilst it has been a huge challenge to adjust to everything, it has been completely worth it; due to my symptoms dropping to an all-time low, my hospital discharged me from their care in June and I'm pleased that the chronic pain I used to experience on a daily basis is no longer here. Whilst I still struggle with certain symptoms such as tiredness, they are nowhere near as bad as they used to be and I need to remember that I am only a small part into the long journey to being fully healed, so I take each day as it comes and ensure that everything I am putting into my body is helping me to get better. I'm also starting to slowly re-introduce some things so that I can have a treat once in a while if I want to.

As food and wellness is such a big part of my life now, I decided to start this blog in order to share my creations, experiences and tips for a plant-based diet so that other people can explore it too. Contrary to popular belief, there is so much to explore on a plant-based diet and the possibilities really are endless. It's thankfully not confined to salad leaves and green juices - I'm a big eater so this would be a no-no for me!

I hope you enjoy reading my posts and I look forward to sharing my creations with you.

- Anna

Photo credit: www.wakingtimes.com