Wholewheat Pancakes

This is the best vegan pancake recipe I have found and adapted so far!

170g wholewheat flour

1 tsp baking soda

1/4 tsp salt

2 dessert spoons sugar

4 dessert spoons vegetable oil

360 ml soya milk

(125g blueberries or raspberries)

Add everything except the fruit into a bowl and blend until combined. Cook on a pan at low-medium heat until golden then flip and cook the other side until it is the same.

Serve with maple syrup. Peanut butter is also good.

Packed lunch

So I am a huge fan of packed lunches. I bring them into college/work everyday because they are a great way to save money and are usually delicious, not to brag or anything. I don’t know about anyone else but the restaurants and cafés on my campus are scandalously expensive and not very vegan friendly

Potato Salad

225g baby potatoes, boiled and chopped

1 tbsp olive oil

1/2 leek, chopped

50g button mushrooms, chopped

75g chopped tomatoes

1 tsp tomato purée

1 clove garlic, crushed (optional)

1/2 tsp mixed herbs

With this salad you can make it the night before and put it in the fridge in your lunch box overnight so there is no panic in the morning!

Heat the olive oil in a frying pan on low-medium heat. Add in the leek and garlic. Allow to cook until the leek begins to soften, about 5 minutes.

Turn down the heat to low, add in the soya milk, tomatoes, herbs and tomato purée, allow to thicken slightly, this should take another 5-10 minutes.

Add in the baby potatoes et voila!

The other tuboware contains a Forest Fruits soya yoghurt, some frozen berries and mixed toasted seeds. That was my mid-morning snack.

Overnight Oats inspired by “A. very special breakfast” (Check her out)

First of all, my apologies for doing a big bulk post over a week ago and being completely inactive since. My excuse is that we only just got internet in the house. Take it or leave it.

So breakfast is a big deal for me. I friggin love cereal and pancakes and toast and every other breakfast food. The above mentioned blog is written by a friend that I made this summer and I go there regularly for breakfast inspiration.

My very favorite idea that came from her is Overnight Oats. As the name suggests, you make this the night before and leave it in the fridge but I have also done it in the morning before training and it is ready when I finish up as a light lunch. My housemates have also gotten into this.

Get any kind of jar that is clean, preferably sterilized.

And. . .




Fruit/ Seeds/ Nuts

Any other sweeteners or sauces you fancy.

Put the oats in first with the yoghurt. I use one pot of flavored Alpro Soya yoghurt and that way I don’t need a sweetener. Mix it up and then you can add a little milk (soya for me!). Then I like to layer the rest of my ingredients so I usually put a layer of mixed toasted seeds on the oats and then frozen berries on top. Leave in the fridge overnight or just for a few hours, grab a spoon and enjoy!


Breakfast in the homestead

After being separated from my family for almost 12 weeks I travelled home to Mayo for the weekend. My family are all omnivorous and do enjoy meat with almost every evening meal, much to my mother’s indignation (she is always trying force more veg into the two male members of the household), so it came as a bit of a shock that I had elected to exclude all animal proteins from my diet for 3 whole months.

My mother very graciously agreed to let me photograph her breakfast this morning.

She always has a bowl of fruit for breakfast topped with either plain dairy yoghurt or flavored soy yoghurt (I converted to soy milk and yoghurt last year and managed to convince her that it is just as tasty) with some crushed nuts and seeds on top.

This bowl contains:

1 kiwi

1 banana

1 tbsp blueberries

1 apple

Plain Glenisk yoghurt

Assorted crushed nuts and seeds


I got slightly more adventurous and decided to make vegan pancakes.  Unfortunately, I put in baking soda where it called for baking powder and they turned out disgusting so I had to try again. Round two actually tasted pretty good but I lost the recipe I used so I will try to find a similar one and post it at a later date. My apologies! You can enjoy the photo.

As you can see I put blueberries in them. An innovative addition, I know.