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Alternative Gifts for (M)other’s Day

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Veggie style Nicoise Salad with roasted chickpeas

Veggie style Nicoise Salad with roasted chickpeas and marinated lentils 👉🏽Recipe in my book *Eat Green* swap green beans for asparagus for mega spring vibes 🌿

Eat Green

Feta & big broccoli bowl (with pink pickled onions

Feta & big broccoli bowl (with pink pickled onions because they perk up everything don’t they?) Easy recipe below👇🏽

Picnics, packed lunches, this big salad will work hard for you, its so easy to make and it “keeps”. Roast or grill the brocc if you like, love the extra flavour (I steamed for speed).

Broccoli Feta Salad, Feeds 4 in 25 mins

1 big head broccoli or 2 small heads
Cooked quinoa (enough for 4) or buckwheat/ lentils / chickpeas/ rice
2 big handfuls baby spinach or watercress
200g feta or goats cheese, crumbled
1 red onion, finely sliced
2 handfuls nuts/ seeds or a mix .

Dressing:
1 garlic clove, finely chopped
2 tsp mustard, I used dijon
8 tbsp extra virgin olive oil
3 tbsp vinegar (i used apple cider)
2 tsp raw honey or maple syrup
Big pinch dried or fresh herbs oregano / thyme / rosemary

+ add fresh herbs like basil, parsley, dill...

1. Pop the sliced red onion in a jam jar or bowl with the vinegar & a little pinch of salt, stir & leave for 15 mins to 'quickly pickle'. .

2. Meanwhile if you don't have cooked quinoa, cook it up now (takes about 15 mins) and set aside to start to cool.

3. Toast the nuts or seed & set aside. Tempting to skip this step but do it!

4. Pop the broccoli in a pan (reuse the same pan to save washing up, just give it a rinse!) with 1/4 mug of boiling water and a pinch of sea salt to simmer away, lid on so it steams too until the broccoli is just tender but still retains it's glorious green.

5. Meanwhile, spoon out the onions (which will have turned a bright pink and set them aside) and then add all the other dressing ingredients to the jam jar/bowl & mix together with the vinegar, season to taste with salt & pepper.
.
6. Grab a wide serving bowl & stir 1/2 of the dressing through the cooked quinoa then add most of the feta & half the onions and all of the just cooked broccoli and any other herbs and salad leaves and gently toss with the rest of the dressing or hold a bit back. Scatter everything else left like the nuts & any extras on top.

Blueberry Banana Pancakes👇🏽 Frozen blueberri

Blueberry Banana Pancakes👇🏽 Frozen blueberries & sweetness from the ripe bananas. And in less than 30 minutes too. Chilled Sundays, no rushing please (I say to myself) 💜

Recipe - Lemon Blueberry Pancakes
Feeds 2-3, takes 20 minutes ☕

2 very ripe bananas (around 200g)
juice of 1/4 lemon
100g oats or quinoa flakes/ buckwheat flakes - or a mix
180ml any milk
1 medium egg
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1½ teaspoons baking powder
A tiny pinch sea salt

To fry
1½–2 tbsp butter or coconut oil
Zest of 1/2 a lemon (adding half to the pancake mix & leaving half for on top)

For blueberries:
2 tsp maple syrup or raw honey
3 big handfuls (frozen) berries
+ Yoghurt

Place ingredients for pancakes (except the butter/ oil) in a blender or food processor & whizz for about 30 secs. Alternatively, mash bananas with a fork & mix in a jug with theremaining ingredients.

Melt a little of butter/ coconut oil in a large frying pan on a high heat.

Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ minutes. When they start to bubble, flip them over & cook for 1 minute on the other side.

Remove from the pan and repeat with the rest of the batter, using a little more of the oil each time, until you have made eight pancakes. (Place the pancakes on a plate in a low oven to keep warm while you make the rest).

Once pancakes are made & keeping warm, whip up coconut yog or full fat natural yog. Gently heat up berries with 1 tbsp water & a little maple syrup, in your pancake pan until hot through & softening. If using raw honey drizzle over at the end

Top pancakes w yoghurt swirled w berries & lemon--

10 Minute Green Eggs & Spiced Yoghurt👇🏽 Quic

10 Minute Green Eggs & Spiced Yoghurt👇🏽 Quick & v delicious & packed with greens 🌿

I always think of my 30th bday in Istanbul when I make creamy spiced eggs like these, am longing to feast again on far flung travels (but also happy to be home).

Hope you enjoy this as much as me & it’s a fab choice for a weekend breakfast but I like this for anytime of day 👌🏽

Recipe: 10 minute Green Eggs w Spiced Creamy Topping. Feeds 2 in 10 mins

For the base:
4 eggs
300g baby spinach
handful fresh coriander or parsley (or a mix)

For Spiced butter:
3 tbsp butter
1 small garlic clove, finely chopped
1 tsp smoked paprika or your fave spice mix like Harissa or Ras El Hanout
Pinch chilli flakes or 1 tsp aleppo pepper
200g thick kefir or natural yoghurt
½ lemon, sliced in wedges
Sea salt & pepper, to taste

If using oven method, preheat oven to 200C high (or you can skip the oven)

In a medium frying pan (ovenproof if using oven), melt the butter until foaming & then add spices, garlic & a pinch of salt &pepper, stir & let fry gently for less than a minute until fragrant & pour into a little bowl, transferring the garlic too.

Put pan back on the heat with the remnants of the lovely spiced butter in the pan & add the spinach (which if you’ve just washed it will have a little water still clinging to the leaves which will help it steam) & cook until just wilted. Sitr and pop a lid on, will only take about 1 min or so for the spinach to wilt down & then take the lid off, let any excess water cook off. Season with a little salt & pepper.

Make 4 gaps in the wilted spinach mix in the pan & crack the eggs into each gap, turn the heat down to medium-low, season eggs.

At this point, pop the pan into the oven & let eggs bake for about 5 mins OR skip oven step & put a lid back on the pan & let the eggs continue to cook on the hob for 4 – 5 mins, checking after 3 mins for the whites to set & the yolk to stay nice & yolky.

While eggs are cooking, spread kefir/yog onto a side plate or spoon into a bowl & use a spoon to create a swirl or valley & then pour the spiced garlic butter through it OR alternatively once pan is out the oven, dollop straight on 🌿

*Carrot Cake Style* Baked Oats 🥕 Warming spice

*Carrot Cake Style* Baked Oats 🥕

Warming spices, pistachios & raisins make this extra special but it’s a total delicious doddle to make. If you don’t have a carrot, grate in ½ an apple instead. I always seem to have a carrot waiting for inspiration.

Find the *Bakewell Berry* & *Chocolate Peanut Butter* Versions up in my bio finger👆🏽Lots of you say you’re enjoying prepping several days of these and reheating them to order changing up the toppings to keep things interesting 👌🏽💪🏽

Makes 1
40g oats* or alternatives
1/2 small ripe banana, mashed
1 small carrot, roughly grated
¾ tsp baking powder
1 tbsp maple syrup or honey
120ml your fave milk or mylk
2 tbsps chopped walnuts/pistachios
1 tbsp raisins / dried fruit /dates

Carrot cake spices – or do 1.5 tsp chai spices:
1 tsp ground cinnamon
¼ tsp ground ginger / nutmeg / mixed spice
½ tsp vanilla extract
Tiny pinch salt

To top:
Thick yoghurt – I used Greek style or your fave dairy free alt
Extra chopped and dried fruit

Preheat oven 180C fan and grease a small ovenproof dish or large ramekin with butter or coconut oil

Mix all the ingredients together in a bowl then transfer into the dish and bake for 25 minutes or so until golden at the edges.

Once out the oven, wait for 10 minutes or so to cool then dollop with yoghurt and a little extra honey or maple syrup if you like, enjoy straight from the dish.

Variations

You can adapt this to be plant based & if your oats are gluten free then it’s naturally gluten free so a welcoming recipe for everyone.

Also feel free to swap oats* for quinoa flakes or buckwheat flakes, delicious in this too & nice to have some variety

Blitz the oats if you like for a smoother finish but I’m to lazy to wash up the blender 🥴

💌📮👩🏻‍💻 Choc chip cookies from my

💌📮👩🏻‍💻 Choc chip cookies from my *Eat Happy* cookbook, they are made from chestnut flour which I often forget to bake with but I really love & always forget how much I do, don’t miss out on the sea salt sprinkle👌🏽🍪 Also, I’ve completely broken this lovely mug now. Anyone else get really clumsy at certain times of the month 🥴

My latest newsletter of recipes is going out tonight! So if you’re keen to take a look at it, please sign up 👆🏽

To sign up, go to the link in my bio or head to melissahemsley.com and pop your email into the yellow box on the top right side and I look forward to sending it your way 💌

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