It can be really challenging finding the time to prepare nourishing ready to go meals and snacks, so when I created these little gems I was so excited and I’ve made them time and time again, they last for a few days in the fridge and they go with literally anything. roll them up and dip them in hummus or use them as a wrap, taco, or when your lunch just needs something. my one year old son loves them, it’s such a great way to sneak extra greens into little ones diets with out them even knowing.
2 Eggs or egg replacements
1 Cup of Buckwheat Flour
1 Cup of Baby Spinach or Leafy Greens
1\2 Cup of Parsley or Coriander
2 TBS Nutritional Yeast
1 Cup of Almond Milk
Pop everything into a blender or food processor and blend until smooth, cook in a pan on a low heat with coconut oil or olive oil, the trick is to put a few TBS of the mixture in the pan at a time to keep them nice and thin. Cook them as you would normal pancakes.
This recipe is one of the easiest recipes and requires minimal effort, which we love when it comes to cooking, I created this recipe purely by throwing what ever I had at home together and turning it into a meal. They keep really well so they’re the perfect healthy lunch option, this recipe makes quite a big batch so I like to freeze half, for times when I haven’t prepped anything for dinner, or when I have a small fussy child to feed, in a hurry.
1 Cup of Roasted Pumpkin
1 Can of drained Chickpeas
1/2 Chopped Red Onion
1/2 Cup of Parsley
2 Garlic Cloves
2 TBS Tahini
1 Egg (or Flax Egg)
2 tsp Ground Coriander
2 tsp Ground Cumin
2 tsp Ground Chili (optional)
Pop all ingredients into a food processor and blend until smooth. Spoon into small patties and pop onto a greased tray, pop into the oven and bake at 180 deg for approximately 10 minutes each side.
If you don’t have roasted Pumpkin don’t panic, you can you any roasted vegetable under the sun or leave it out. (Roasted Beetroot works really well too).
You can also fry these in a pan with coconut oil or olive oil.
They're a little more fragile than normal Falafel so don't panic if some of them crumble.
Roast Veggie Rice Balls
This recipe is so good for when you're in a hurry and haven't prepped anything for dinner or for when you have leftovers to use up. When ever I cook I always try and make extra so that there’s left overs for lunch or to make another meal, it saves so much time.
1 cup of roasted veggies, I used sweet potato and pumpkin
1-1/2 Cups of cooked rice or quinoa
1/2 Red Onion
2 Garlic Cloves
1/4 Cup Sun Flower Seeds
1 Flax Egg or a Regular Egg,
1 Handful of Parsley
Start by sautéing your onion and garlic until golden, set aside and allow to cool. Take the rest of our ingredients and mix until well combined, lastly, add your onion and garlic and mix well, take about a tablespoon at a time and roll into balls, place onto a tray lined with baking paper, pop into the oven and bake for 20 Minutes or until crispy and golden, at 180 deg.
It can be quite a sticky mixture to work with, before rolling the balls grease your hands with oil to help you roll, you may need to re-oil as you go.