If you love banana and peanut butter, I bet this will quickly become part of your snack or breakfast rotation!
It’s an easy prep-ahead meal – all you need to do is mix the ingredients together and chill it overnight before topping with peanut butter and banana.
Prep time: 10 mins + overnight chilling
Serves: 2
Ingredients
- 4 tablespoons chia seeds
- 1 cup (250 ml) unsweetened coconut milk
- 30 g low-fat plain yoghurt (or coconut yoghurt)
- 1 tablespoon pure maple syrup
- ¼ teaspoon ground cinnamon
- pinch salt
- 2 tablespoons peanut butter
- 1 banana, sliced
Method
- Place the chia seeds, milk, yoghurt, maple syrup, cinnamon and salt in a bowl and mix until well combined. Pour the mixture into 2 glass jars or containers of your choice.
- Cover with plastic film or lids and place in the refrigerator to chill overnight.
- To serve, top the chia pudding with peanut butter and sliced banana.
The combination of tomatoes, fresh basil and bocconcini is one of my favourites, and throwing it all on top of a bagel is a great option for a lunch (or breakfast!).
Fish and chips are such a classic, especially if you’ve got young kids.
A meat-free take on the classic dish, this hearty hot pot is packed with lentils, mushrooms and carrots. Swap the Worcestershire sauce for Henderson's Relish for a fully vegetarian version.
Inspired by the classic pasta dish, this easy one-pot dish sees cod fillets cooked in a rich tomato sauce with olives, capers and anchovies.
A wholesome comfort classic, this warming one-pot casserole is ideal for cold winter evenings.
This simple tomato pasta is stirred through with Boursin cheese to create a silky smooth creamy sauce.
You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a cookie, but biscuits in North America are more like British scones.
You can replace stock with bone broth in your soups and for sipping between meals.
