(Vegan) Lunch Box Ideas!

Tomorrow I have my next weekend of yoga teacher training. I am super excited for it and grateful I have had today to prepare. It is an intense weekend, jam packed with learning and engaging with others. This leaves me little time to make food.

With weekends like these it is essential that I feel my best and I’m energised. Otherwise I just don’t have the energy to sustain the work and concentration needed. Healthy food is thus very important for me.

I came up with these noodles to take for my lunch tomorrow and I thought I would share it with you all!


  • 1/2 medium pumpkin
  • 200g tahini
  • 1 portion noodles (55g)


  • Roast the pumpkin until it is soft. I chopped it up and the cooked it in the oven at 200degrees centigrade for about 40 minutes.
  • When the pumpkin has cooled, blend it all up with some water so it is not so thick. I blended mine with the skin, but if you prefer you can remove the skin before hand.
  • Add the tahini to the pumpkin and blend that in as well. Taste the mixture and add whatever else it needs: more tahini, salt/ pepper? It is up to you.
  • This is the sauce for the noodles but obviously there is a lot extra! Store the extra in a container: either in the fridge or freezer.
  • Cook the noodles. Follow the instructions on the packet. I used rice noodles because that is what we had in the cupboard, but buckwheat also would work well.
  • Mix the noodles with 2 or 3 tbsp of the sauce (depending on your preference).
  • Pack with veg on the side and you are ready to take it for your lunch!


Along with my noodles I will be bringing my chocolate cookies and a massive smoothie. All this should keep me sustained for all the yoga. Bring it on!


Other recipe ideas? These books are my favourite for inspiration:


Vegan Chocolate & Beetroot Cookies

So I was making brownies the other day and they turned into cookies… I have no idea why but they turned out pretty awesome and I ate this whole batch in a day!


I have sort of made it my mission to come up with recipes that are healthy for the body but also taste amazing and are indulgent too. Finding the balance of eating foods which you love and crave, yet also nourishing your body can be difficult. In my yoga practice I notice my body doesn’t perform well after I have eaten a lot of vegan junk food, but sometimes that is all I want! So finding a compromise is essential.

When I wrote my blog post on Eating to Empower I wanted the message to be Eat what makes you feel GOOD! This is both spiritually, mentally and physically. Only you can decide that since we are all different.

So play around with eating foods that make you feel empowered and like you could achieve anything in life, because you can!



  • Preheat your oven to 160degrees centigrade.
  • In a food processor mix the cooked beetroot and dates into a paste. Note, if you do not have a food processor then a blender will work, or you can just mix by hand and chop the dates up finely.


  • In a large mixing bowl add all the ingredients and mix into a dough. Add a splash of soy milk (or any other plant based milk) to help bring the ingredients together.


  • Using your hands, roll a tbsp amount of dough into a ball and then press on a baking tray with your fingers to create a biscuit shape.


  • Once you have all the biscuits on the tray, bake in the oven for 15 minutes.
  • After 15 minutes turn the oven off but leave the biscuits in the oven to continue baking gradually.
  • Take them out when they are cool.
  • Enjoy!


I used all organic ingredients because I believe that is better for the environment and your body. I chose GF flour because I feel my best when I am eating less gluten, I stay energised and a lot less bloated. Finally, sneaking in the beetroot into the cookies adds sweetness without using refined sugar and beetroots are full of immune boosting vitamins! All to help you feel 10/10 and become your best self.

As always, let me know how they turn out!


(Ps. I have a youtube video up explaining the whole recipe!)

Gingerbread Bites

I am committed to health now after being sick these past couple of days. Today I am feeling a lot better, but I am still loading up on the nutrients in order to get rid of this cold as quick as possible and show it who’s boss!

I have been eating a heap of ginger, because apparently that is good if you have a cold? All I know is that I love the flavour and it is so versatile I can have it in almost anything: drinks, smoothies, granola and flapjack!

Trying to get my dose of ginger in for today I came up with these flapjacks. They are so so moorish and I ate half the batch the moment they came out the oven (the other half won’t last long either). Usually I am a chocolate fan but these ginger bites seemed to hit the spot today.


  • 125g pecans
  • 200g pitted dates
  • knob fresh ginger
  • 100g oats
  • 2 tbsp pumpkin seeds
  • 1 tsp turmeric
  • splash oat milk


Blitz the pecans in a food processor. Then add the dates and blitz these until the mixture is an even texture. It should look a little like this.


Next add the fresh ginger to the food processor. So the amount of ginger is really up to you. I used a lot because I loved the flavour, but you can use less then taste and add more if you want to be on the safe side. Just peel the ginger first and then you can add it to the food processor to be mixed evenly into the mixture.

In a large bowl add the date mix, and to this add the oats, pumpkin seeds, turmeric and a splash of oat milk to hold it all together. Mix well and then spread out on a baking tray and put into the oven at 180degrees for 10 minutes or until baked.

Leave to cool when they come out (or if you are like me eat half of it before its cooled) and then enjoy!



Choco-Coconut Truffles

I am pretty pleased with this recipe. I eat stuff like this ALL the time. I always have a stash in the freezer and I literally can’t live without them. Pre/post-yoga, desert or breakfast! Any time they are perfect.

In the past I have been making this recipe with almond butter and dates. This week I ran out of both so I found I had to improvise.. I was pleased with the result though. Without the almond butter they are less fatty and I feel a lot better after them. The desiccated coconut on the outside gives them a refreshing ‘Bounty’ taste (although if I am honest I always hated Bounties as a child!)

So this recipe is vegan, gluten free, sugar free, low fat and actually still taste good! Crazy I know.


You will need: 



  • Mash the bananas and then mix in the rest. Rest in the freezer for 30mins to firm up slightly and then roll into balls. Cover them in desiccated coconut and then they are done! I keep these in the freezer and they will keep for months (but I usually finish them waaay before then!)



Recipe and video can also be found on my youtube channel:  here!



Vegan Banana Pancakes

I had no uni today so I was luckily enough to start my weekend early. This meant morning yoga and making vegan pancakes!

When I have to leave early in the morning for uni (or anything else), I miss doing yoga so much. I find when I do yoga first thing it totally wakes me up and leaves me feeling amazing for the rest of the day. So this morning I felt very grateful to be able to practice.

I finished at around 11, which meant it was brunch time. My boyfriend gave me the idea to make pancakes before he left this morning, and since then I haven’t been able to get the idea out of my head. They came out so well that I thought I would share the recipe with you all. I am now sat here with a belly full of pancakes and a big smile on my face.

Also, this recipe is vegan (of course), gluten free and refined sugar free! So they are super healthy, at the same time as being indulgent and delicious. The perfect post-yoga meal.




  • Firstly, mix your chia seeds with double the amount of water and leave in the fridge to firm up. 20 minutes is enough for this to happen. This creates a gel like consistency that works perfectly as an egg replacement.
  • In a large bowl, mash your bananas with a fork. A note on the bananas: They should be really really ripe and spotty. This means they taste a lot sweeter and are also easier to digest!


  • Add 3tbsp of your chia ‘egg’ to the banana mixture and the flour.
  • Mix the batter, if it is too thick then add a little plant-based milk just to get it to the consistency that you like. Mine looked like this: (not so photogenic I am sorry)


  • Now time to fry your pancakes! So I used a non-stick pan so you don’t need oil. Also I have found after many years of trying (and failing) at pancakes that they turn out so much better when you are patient. (This may be obvious to some people but took me a while to figure out..) When they begin to bubble and have air holes then that means they are cooked on the under side and are ready to flip!
  • Cook all your pancakes and then top with whatever you like! I used coconut yogurt, blueberries and cacao nibs which was a really good combination!




You can also check out the video of how I make these beauties on my  youtube channel.

I hope you enjoy!!



Pear and Cinnamon Granola

I made this granola totally by accident but it surprisingly worked out super well. I was really craving granola on my nice cream. I had just done a pretty hard and energetic yoga class so I couldn’t face walking to the shops (even though it isn’t far). So I decided to make granola instead of buying it. However.. Usually I would use medjool dates but we had none in the house, so it was time to get creative…



  • 1 pear
  • 1/2 cup oats or muesli
  • 3tsp cinnamon


  • Heat the oven to 200degrees.
  • Blend your pear in a blender. It doesn’t need to be completely blended, just enough for there to be some liquid to coat your oats.
  • Add your oats or muesli. The first time I made this I used oats and that was fab. But the second time I made it I added muesli because it had the bits of nuts and dates in which added extra flavour and texture to the granola. The other option is to use oats and just add the extras yourself. Do whatever works for you.
  • Blend everything up with the cinnamon as well until it is mixed nicely.
  • Pour onto a tray and put in the oven. Check after about 10 minutes and maybe move the granola around a bit so it doesn’t burn.
  • Place back in the oven for an extra 5 or 10 minutes.
  • Leave to cool and then enjoy!!

This is a really simple and quick recipe but it is one of my favourites at the moment. Hope you enjoy it!



BOMB Vegan Milkshake

So this happened at the weekend.. My boyfriend has never tried vegan ice cream and he’s been vegan for the past year, so seeing as how the weather was so nice we decided that it was time he lost his vegan ice cream virginity.

We bought Booja Booja ice cream because it is only made from cashews, cacao and coconut nectar so we class that as pretty damn healthy. After eating the whole tub we both felt good and not full at all. Whereas if we had eaten a whole tub of dairy ice cream we definitely would have felt very bloated and sick indeed. One of the many perks of being vegan is getting to eat a whole tub of ice cream and not feel guilty, I love it!


He was really craving milk shake so we turned some of the ice cream into a delicious shake. It was so simple and really really tasty. I would definitely recommend trying it to anyone out there!


  • 1/2 cup vegan ice cream (we used chocolate salted caramel)
  • 3/4 cup soya milk
  • extras: peanut butter, banana, strawberries, vanilla, cacao powder or anything you fancy. Get creative!

Simply blend it all up and enjoy!


Hope you like this recipe guys. It is a simple one but very good indeed.

Have a great day.




I had no idea what to expect when I made these burgers. I sort of threw some things in a bowl that I had in my cupboard and then mixed it all together. I was pleasantly surprised with the result, they actually taste pretty damn good!

I have to say for vegan burgers they are so easy to make. No special equipment needed, just a bowl! So anyone can make them and enjoy.


  • 1/2 cup brown rice
  • 1/2 cup brown lentils
  • 2 small potatoes
  • 1 carrot (grated)
  • 3 tbsp tahini
  • 1tbsp cumin seeds
  • 1tsp ground coriander


  • Firstly you need to cook your rice, lentils and potatoes. I used mixed rice which was a combination of brown and wild rice, but only brown will also do. I cooked my rice, lentils and potatoes all separately. I boiled the potatoes but cooking them in the oven would work.
  • Once everything has cooked and cooled, add them all to a big mixing bowl. Mash the potatoes which works really well to combine the rice and lentils. Add the spices and grated carrot and mix well. Feel free to add any other spices or herbs, or pepper and salt! Taste it and see what it needs.
  • Finally add the tahini as the final ingredient to bind everything together so you can make burger shapes out of them. The mixture will be pretty sticky but this is ok. Use your hands to roll into burger shapes and put on a tray.
  • Bake in the oven (180degrees) for 15 minutes.


I had mine in lettuce with some baked squash. Pretty damn good I might say.




Ok so these brownies might be one of the best things I have ever made. No exaggeration.

They were gooey (like a brownie should be) and chocolatey and also ONLY made with healthy ingredients! Crazy.

I recommend as a post – yoga snack. Or with soya custard as a delicious desert.

Here is how I made them…


  • 2 medium sweet potatoes
  • 1 cup of raisins / sultanas / dates
  • 125g ground almonds
  • 100g buckwheat flour
  • 4 tbsp cacao powder
  • oat / soy / almond milk


  • Preheat oven to 180 degrees centigrade.
  • Peel the sweet potatoes and cut into chunks. Then steam for about 20 minutes until soft.
  • Blend together sweet potatoes (once cool) and your dried fruit. I used raisins just because that is what we had in the house, but works very well with medjool dates.
  • Add wet ingredients (sweet potato mix) to a bowl with ground almonds, flour and cacao powder. Add your choice of plant based milk to the mix if it looks dry.
  • Pour into a tray and bake for about 20 minutes. Check if they are done and give them a little longer if needed, just until they are cooked all the way through.
  • Leave to cool.

I drizzled mine with tahini as a finishing touch.


I hope you enjoy these guys!



PS recipe adapted from deliciously ella 🙂


I have named these snacks ‘Yogi Power Balls’ but really in my head I call them ‘THE BOMB’, because that is what they totally are. Try making them and they will honestly blow your mind!

I have been obsessed with these balls for AGES. They provide such good energy in just a mouthful so are useful to have in the fridge or freezer.


I adapt the recipe every time I make them, depending what I have in my cupboards. But I will give you the basic recipe and then feel free to change it however you want.


  • 1 cup oats
  • 1 cup raisins / sultanas / dates
  • 1 cup crunchy peanut butter / almond butter / cashew butter
  • 2 ripe bananas
  • 1 tbsp cinnamon / cacao powder / maca powder / turmeric
  • OTHER: chia seeds / cacao nibs / goji berries / flaxseeds

Add everything to a food processor and mix! Then roll into balls and enjoy. Store in the fridge or freezer.


To make the ones in the photo I used oats, raisins, peanut butter, bananas and cinnamon. (Because that was basically all I had at home) But adding cacao and cacao nibs is a favourite of mine!

So if you need a snack before / after your yoga practice then look no further. These balls are PERFECT for any yogi.

Enjoy guys