I posed this recipe on my Instagram recently and it went down so well, I thought I’d share this super easy recipe. I find this quite a comfort food, whilst being super tasty and nutritious. It also happens to take under 20 minutes – RESULT! DF, GF and could be adapted to vegan & low residue.
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Serves 1. Gluten free and dairy free. Vegetables could be swapped in for low residue options and salmon replaced with tofu for a vegan dish.
Ingredients 

  • 1 salmon fillet
  • 1 large garlic clove, crushed or chopped
  • 1 tspn chilli flakes
  • 3 tblspn tamari sauce
  • 2 tspn rice vinegar
  • Thumb of ginger, finely chopped
  • 1 medium size aubergine, cut into chunks
  • Handful of mange tout
  • Shiitake mushrooms (as many as you fancy!), chopped in half
  • Half a red onion, chopped finely
  • Handful of spinach
  • Sesame seeds for garnish
  • Handful of brown rice noodles

Method 

  1. Put your ginger, chilli, garlic, rice vinegar and tamari sauce in a bowl and mix together. Slip your salmon fillet into the bowl and marinade.
  2. Chop up all your vegetables, whilst heating a little sesame oil in a wok. This oil adds great flavour!!
  3. Slip your marinaded salmon fillet into the wok and let it sizzle for around 6-7 minutes. Then add the red onion, mange tout and aubergine. Feel free to add more tamari sauce if it’s looking a little dry.
  4. Boil a pan of water and slip in your rice noodles and simmer according to the packet.
  5. After 4-5 minutes of your veggies sizzling, add your mushrooms. Drizzle everything in more tamari sauce for flavour!
  6. Drain your rice noodles and add spinach to your vegetable mix. Your salmon is cooked once it flakes naturally. Serve the vegetables on top of the noodles, and top with the salmon fillet. Sprinkle with sesame seeds to serve!

Simple!!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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Long gone are the days where we all have time to sit down and properly enjoy breakfast on a weekday. I am finding that my breakfasts are becoming increasingly flighty and I know I am not the only one! Sometimes I find myself eating a nut bar for breakfast and I’m ALWAYS so dissatisfied and hungry after about an hour!
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These are a few of my favourite and easy on the go breakfasts. Prepped in advance, these can be eaten at your desk, in the car, on the train – well; they can be eaten pretty much anywhere! make sure you scroll to the bottom for the most versatile and delicious recipe of them all!
 Chia Seed Pudding
Chia seeds are an absolute powerhouse of goodness and so its no surprise they are classified a superfood. High in zinc, calcium, iron and many other vitamins, this breakfast is an excellent way to kick start the day. Prep this the night before and store in the fridge for the morning!
3 tablespoons chia seeds
250ml almond milk (although any other nut milk would work!)
1 tbspn date syrup or honey
1 tspn cinnamon
Suggestions for the topping: nut butter, desiccated coconut, fresh fruit, pumpkin seeds, dried nuts and fruit

This couldn’t be simpler. Mix the chia seeds with the milk in a jar or airtight container. Add the date syrup or honey and the cinnamon. Mix together and then leave in the fridge overnight (or for 8 hours until it’s set). Top with whatever you fancy in the morning – I like fruit and desiccated coconut!

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Overnight oats to the left and chia seed pudding on the right

Overnight Oats
Another super easy breakfast that can be prepped and stored in the fridge overnight for grab and go in the morning. Try this super simple base recipe and adapt the toppings!
100g of coconut yogurt
150g rolled oats
150ml of coconut milk
1 tbspn chia seeds (optional)
2 tbspn of sweetener (maple syrup, honey, date syrup)
1 tspn of cinnamon or ginger

Combine all the ingredients together and put in an airtight container in the fridge. Leave for 4 hours or preferably overnight!
Top with: granola, fresh fruit, dried fruits and nuts, nut butter, coconut or jam!
Granola
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Granola will take a little longer to prep but it is so worth it to have this in the fridge. Once baked and cooled, granola can pretty much go with anything. Can be served with yogurt in a Tupperware to take to work or even on top of your chia seed pudding or overnight oats! Here is a super simple granola recipe to get you going.
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2 tspn coconut oil
125ml maple syrup
2 tbspn honey
1 tspn vanilla extract                                                                            
100g macadamia nuts
200g rolled oats
50g pumpkin seeds

100g pecans

100g cashew nuts
100g dried fruit
50g flaked coconut

Heat the oven to about 180C.
Mix the coconut oil, maple syrup, honey and vanilla in a large bowl. Tip in all the ingredients, apart from the coconut and dried fruit and mix.
Tip the granola across a baking tray (use two if need be).Bake for 20 minutes and then add the coconut and dried fruit. Bake for another 5-10 minutes until beautifully golden brown (and your kitchen smells divine!)DON’T LET THEM BURN! Keep checking and turning in the oven whilst cooking. Let cool and store in an airtight container. Serve with fresh fruit or yogurt!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

bryonyhopkins

With easter round the corner, I’m sharing a super simple recipe for vegan and gluten free chocolate truffles. They are sooooo delicious and decadent and the best part is, you can customise them to your taste! This recipe makes around 20-25 truffles and they keep in an airtight container for weeks! Make ahead and it makes a perfect easter treat <3

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INGREDIENTS

For the truffles:

  • 300g dairy-free dark chocolate
  • 3 tablespoons coconut oil
  • 240ml light coconut milk
  • Teaspoon of peppermint/orange/vanilla/almond/coffee extract (I personally love peppermint flavour!)

For the topping:

  • Cacao or carob powder
  • Desiccated coconut
  • Chopped up nuts

 METHOD
1. Break the chocolate up into little pieces in a large bowl. Add the coconut oil and coconut milk to the bowl. Mix together and transfer to a saucepan. Heat the mixture on a low heat, until the chocolate is fully melted and combined with the coconut oil and coconut milk.
2. Remove the warm mixture of coconut milk, coconut oil and chocolate from the stove and transfer back into the bowl.  Add your desired extract and gently mix together.

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It doesn’t matter if they are random shapes and sizes – adds character!

3. Leave the mixture to stand and cool down for at least 30 minutes to an hour – until it is completely cool.
4. Cover the bowl in cling wrap and transfer to the fridge. Leave to cool for four hours – or even overnight.
5. When the mixture is nearly set, remove from the fridge. If it’s been in overnight, you may have to allow the mixture to warm for 15-20 minutes.
6. Now the fun part! Get yourself a few bowls and fill with your desired toppings. Use a teaspoon to scoop small amounts of the chocolate truffle mixture and roll them into balls in your hands. Now roll them in your favourite toppings! I personally love cacao powder, chopped nuts and desiccated coconut.
7. Repeat until your mixture is finished! Store the truffles in an airtight container in the fridge and enjoy after a dinner… or even with a cup of tea! 🙂
Really would love to hear what you think of these! Get in touch 🙂 I’m on Twitter @BryonyEHopkins or Instagram @abellyfullofbryony.
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This Friday 7th April is World Health Day – but what does it actually mean to be healthy? For me, being healthy is having a handle on practical things you can do to make your life easier and make you feel better about yourself. If you feel better about yourself, your body and your emotions, then surely that is a one way ticket to feeling healthier.  So where should you be looking to feel healthier? You should be looking at YOU!
Perhaps you could start by asking yourself some of the following questions…
How is your health?IMG_4859
Okay maybe this is an alarmingly obvious question, but often we neglect to ask ourselves. How is your health? Are you on an even keel, or are you particularly tired? Are you in any pain or rundown? Are you feeling in good shape? Are you feeling happy with your body? There is often no easy ways to answer these if you have a chronic condition. Like me, suffering from Crohn’s Disease, I’m never quite sure how my health is! But I can recognise when I am over worked, over tired and stressed and I know that these are vital keys which can unlock a whole host of problems for me! It might be worth also giving my Listening to Your Body article a read, to help you get more in tune with your body! Answering all of these honestly will get you straight on the path of figuring out what tweaks you need to make to your lifestyle to start feeling healthier.
What are you eating? Is it making you feel good?
This can be a hard question to answer but I think it’s vital to start working out where you’re at with happy and healthy eating habits. Essentially – it’s not just about what you eat, it’s also about how you feel about eating. Our emotions are strongly linked to our eating habits – I think we’ve all reached for chocolate or ice cream when we’re feeling low.

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I switch to really easy foods when my stomach is playing up – like this simple turkey noodle soup

So really this question is about honestly asking yourself if your food choices are making you PHYSICALLY happy. Sure, chocolate may feed an emotion, but how do you physically feel after? For me, I love cheese (like, really love cheese), but it was making me so bloated and giving me terrible stomach pains. Despite the fact I loved it, I knew I had to cut it out and it turned out that it was dairy entirely which was causing me problems. Sure it takes willpower to cut out something you love, but if you feel better afterwards it’s a no brainer! I discovered this by writing a food diary and documenting all the things I had eaten that day and how I felt afterwards/later at the day. I think this is a fabulous way to get in sync with how your body is reacting to what you put in your mouth. Evaluating and understanding what you’re eating and how it’s making you feel is the first stop to feeling better and healthier about your diet.
Are you exercising?
We are absolutely barraged with advice on how we should be exercising these days. Running, weights, HITT, yoga, Pilates… but really you need to find w

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Me pre yoga at The Life Centre, in Notting Hill, London

hat works for you. I find it completely overwhelming sometimes, and that’s even before people have started telling you what they do to stay fit! You have to go with what feels right for you and not what everyone is telling you. I have friends who do PT sessions – but I sure as hell couldn’t think of anything worse! Instead, I signed up for a beginners yoga class and learnt the basics. It’s good for all of us to exercise – but there’s no point doing a fitness regime you hate.
Are the people around you making you happy?
Another hard question to answer, but it’s worth considering what your support network is like around you and do they actually make you happy?! This could be a colleague you always talk to or a friend who drains the life out of you… if you’re not getting anything out of a relationship, is it a relationship worth having?
How do you relax?
Arguably, I think this is the most important question of them all! How do you get your ‘me time’? It might well be exercising – or it could be reading a book, watching your favourite TV programme, meditating or practicing mindfulness.  Whatever it is, make sure you’re making time to actually do it! A relaxed soul is a happy soul – and a happy soul is a healthy soul!
Happy World Health Day 🙂
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bryonyhopkins

When I was a child, we used to go on camping holidays to northern France and play in the gorgeous french sunshine. I have so many happy memories of exploring northern France, in particularly Brittany, where we would ALWAYS round off the day with a crepe (or actually, sometimes start the day with a crepe!)
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Since I’ve gone dairy and gluten free, I don’t think I’ve eaten a crepe or a pancake. When eating out, there has never been the option for a flour or milk free crepe – and so it seemed clear that I needed to get in the kitchen to create one!
This recipe is absurdly simple – the main ingredients being just banana and eggs. The cacao replaces the chocolate that I used to gorge on when I had a chocolate filled crepe in France – and the pomegranate provides a wonderfully sweet crunch.
Ingredients 
This recipe makes six pancakes. They are dairy free, gluten free and vegetarian. 
For the pancake:
3 eggs
2 bananas
1 tbspn desiccated coconut
2 tspns raw cacao powder
Coconut oil/olive oil (1-2 tspn)
For the toppings:
Date syrup/maple syrup/honey
Pomegranate seeds (I bought a ready made packet of them from a high street supermarket)
Method

  1. Take a medium sized bowl and mash up your bananas  with a fork, until they form a sticky pulp. Try and get the pulp as smooth as possible – but a few little lumps do add a little texture!IMG_4541
  2. Add your 3 eggs, tablespoon of desiccated coconut and two teaspoons of raw cacao powder. Mix everything together – this is your pancake batter!
  3. Heat a teaspoon of coconut oil (or you can use olive oil) in a medium frying pan on a medium to high heat.
  4. Once your oil is hot, fill a small ladle of mixture and place into the frying pan. If you hear a big sizzle, then turn your heat down a little. (A small sizzle is expected!)
  5. Fry for about a minute to 2 minutes on each side – or until they are turn brown. The cacao powder will mean they naturally brown them, so monitor closely so they don’t burn!
  6. Repeat this process until you have finished your batter, and begin piling them in a stack on a plate. Don’t worry if they are all different sizes – that’s part of the fun!
  7. Once you’re done, now it’s time for toppings! I sweetened mine by drizzling over date syrup, but you can also use honey or maple syrup. Now take your pomegranate seeds and sprinkle all over the pancakes – the more the better!
  8. Tuck in and enjoy!! 🙂

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*Created for Inghams Foodie Finds campaign!*

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