Insta: @jessbeautician
Written recipes: www.jessicabeautician.co.uk
Previous video | A Week of Lunches: ua-cam.com/video/2yOlVmsjR_0/v-deo.html
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RASPBERRY & BLUEBERRY BREAKFAST BAKE:
Batter recipe here: www.jessicabeautician.co.uk/2022/06/oat-spelt-flour-waffles.html
1/2 scoop vanilla vegan protein powder (optional): amzn.to/44JDkcH*
Alpro Greek Style Yoghurt: bit.ly/3NV1uIx*
Small handful raspberries & blueberries
Follow steps 1, 3 & 4 in the recipe post linked above. Pre-heat the oven to 180 degrees celsius. Wipe a small baking dish or ramekins with coconut oil then add in the mixture. Bake for 25 minutes then remove and leave to cool. Serve with yoghurt and fresh fruit.
PEAS, BEANS & GREENS ON HUMMUS TOAST
1/4 cup frozen broad beans
1/4 cup frozen peas
Hummus
Protein bread
1/2 avocado
Handful fresh spinach
Small bunch fresh mint
Zest & juice 1/2 lemon
Flaky salt
Chill flakes
Boil the frozen beans and peas until tender, around 4-5 minutes. Place the spinach in a seive/colander, then drain the beans and peas over it to wilt. Add back to the pan to continue to wilt. Cube the avocado and add to a bowl, then add in the beans, peas and spinach. Grate in the lemon zest, squeeze in the juice, tear in the mint and season with the salt and chilli flakes. Spread the hummus on the toast and add the avocado, bean, pea and greens mixture on top. Serve with more lemon zest and chilli flakes.
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THAI BASIL TEMPEH MINCE NOODLES
Written recipe: www.jessicabeautician.co.uk/2023/07/thai-basil-tempeh-mince-noodles.html
Disclaimer: This video is not sponsored.
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Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
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