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Baked Oatmeal recipe:

Serves 1

1/2 cup of oats
1 cup of soy milk
1 banana- sliced
1 tbsp of ground flaxseed
handful of raisins

Simply mix all the ingredients together and put the mixture into a small baking tin. Bake in the oven at 180 degrees Celsius for 25 minutes. Serve it with toppings of your choice like berries, nut butter, coconut yogurt etc..

Veggie Pasta

Serve 2

Ingredients:

1 small white onion - diced
2 garlic cloves - crushed
1/2 aubergine - cut into cubes
1/2 red pepper - cut into cubes
1 tin of chopped tomatoes
a handful of fresh herbs like thyme, oregano etc.. or sub with dry
a handful of greens, like kale, cavolo nero, spinach etc..
1/2 tin of cannellini beans - drained
Oil for frying and roasting
Salt & pepper to taste
Pasta of your choice ( I have used penne)

Add the chopped pepper and aubergine to a roasting tray and drizzle with some olive oil and salt. Roast in the oven at 180 degrees Celsius for 15 minutes. In the meantime add the chopped onion to a pan together with a drizzle of oil. Sautee for 5 minutes until golden. Add the crushed garlic and cook for another minute. Add in the chopped tomatoes and herbs, cook for 10-15 minutes on a low heat. Remove the tray from the oven and add in the beans, chopped kale and tomato sauce. Mix everything well and season with salt and pepper. Place it back in the oven for another 5 minutes until the kale has wilted.
Cook the pasta according to the packet's instructions.
Mix the pasta with the sauce and enjoy!

Spring Pea & Potato Salad

Serves 1-2 people

Ingredients:

400g of baby or new potatoes - cut in half
1 1/2 cup of frozen peas
a handful of watercress, rocket or baby spinach

For the pesto:
1 cup of carrot top greens
1/4 cup of pine nuts or cashews or walnuts
the juice of 1/2 lemon
1 garlic clove
a generous glug of extra virgin olive oil
salt to taste

Add the potatoes to a large pan filled with salted water and cook for 25 minutes until soft.
In the meantime make the pesto. Add all the ingredients into a food processor and blitz until smooth and creamy. Add the frozen peas to the pan with the potatoes and cook for 1 minute. Drain and transfer it to a mixing bowl. Pour over the pesto and mix all together. Serve with the watercress.

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happyskinkitchen.com

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Lots of love
XX

Elisa

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