VEGGIE MIX + RICE MEAL PREP #1

Ingredients

Veggie mix with rice ready in 35-45 minutes. With only 7 all natural plant based ingredients. Making 4 separate meals which are Vegan and only cost £0.90p each. So if you are on a budget or do not have enough time to cook every day, you love how easy this makes life.

RICE

  • 1 1/2Cups (roughly 260g) Wholegrain Brown rice

VEGGIE MIX

  • 150g Cherry Tomatoes
  • 200g Chestnut Mushrooms
  • 250g Sweet potato
  • 150g Courgette
  • 90g Frozen Chopped onion ( or fresh )
  • 80g Spinach

SEASONINGS (optional)

  • 1 Tsp All Purpose seasoning
  • 2 pinches Sea Salt

Instructions

  1. Rinse rice and put into pot with 3 1/2 cups of water. Put on stove high heat until water starts boiling.
  2. Wash and slice your Sweet Potatoes into small cubes. Put into a pot of water and bring to a boil.
  3. While you are waiting for those to boil, Grab another pot with a tiny bit of water or oil and add Chopped onions. Turn on stove to medium heat and cook onions for just over 5 minutes making sure to stir them.
  4. Chop up your veggies ready to add to pot with onions.
  5. Add chopped mushrooms to onions and cook for another 5-7minutes.
  6. Make sure to keep an eye on your rice and sweet potatoes, if they have started to boil you can turn down the heat to a low-medium heat.
  7. When your mushrooms and onions are golden and soft , add seasonings and mix in.(optional)
  8. Add sliced Tomatoes and juice to the onion mushroom mix. Simmer for 5minutes.
  9. Add chopped courgettes to veggie mix pot and stir in let them cook together for 5minutes.
  10. When your potatoes are soft turn off the heat and drain the water. Also if your rice is ready(there should be no more water in the pot ) turn that off also.
  11. Add the potatoes to the Veggie mix and mix together, and tear spinach and place into pot also, stir and cook for around 5 more minutes.
  12. Dish out equally into Tupperwear boxes and leave to cool down covered on the side. Once cool place inside fridge if you are going to eat in the next 2 days, and that are longer than 2 days will be best off going straight into the freezer.

DID YOU MAKE THIS RECIPE?

Tag @SKYCHRISTINA on Instagram and hashtag it  #SugarFreeSky


Hi Hi Hi everyone!

Today I have for you the long awaited Cake hunt ( sugar free and vegan of course ).

I promised a while back that I would test out and investigate some locations for sugar free cake for you all to go out and try – and here we are! The first part in many to come..

To be honest, I thought we would fall short and not be able to find anywhere to get this elusive Sugar free, vegan cake, but lucky us – there are actually more places than I think any of us ever realised..

All it took was for me to grab a friend, and do a little google search and now here we are 😛

All of the places I visited were refined sugar free, so if you have just cut out refined sugars there is plenty options for you in the London area.

Top tips:

-Take lots of pix

(f or evidence to show unbelieving friends, and convince them to join your sugar free side hehe )

-Check all ingredients properly, and ask the waiters

( don’t get over excited like me and miss some key information )

I really do hope you enjoy the video, me and hayley had an amazing time eating all that cake.

Please do give the video a LIKE if you did, share to your friends and SUBSCRIBE for more content like this in future.

Love and light

Christina Sky

x


Screen Shot 2018-09-25 at 00.13.49

SUGAR FREE BREAKFAST PANCAKES!

(Adapted from Minimalist bakers chocolate chip pancakes)

Ingredients


  • 1 flax egg (1 tbsp milled flax seed+2.5tbsp water)
  • 1 very ripe medium banana 
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 Tbsp sugar free peanut butter ( I used Sun pat )
  • 1 Tbsp coconut oil
  • 3 Tbsp unsweetened almond milk (or sub other plant milk – I used Alpro )
  • 1/2 cup whole oats
  • 1/4 cup wholemeal flour blend

Toppings

  • 1 Ripe banana
  • 1 Tbsp sugar free peanut butter
  • (or toppings of your choice)

Instructions

  1. Preheat a skillet to medium heat.
  2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3 minutes.
  3. Mash your banana with baking powder.
  4. Add flax egg, oil, salt, peanut butter, and almond milk and stir.
  5. Stir in oats and flour.

  6. Place pancake mix into skillet into 4-5 equal pancakes and flatten. Heat for 3-5 minutes each side until golden brown.

  7. Serve and add toppings you like. I spread on peanut butter and sliced a banana on top.

panccakes

Hi Beautiful,

It has been a while since I posted up a recipe for you all.

Since posting the video above , this Shepherd’s pie has been highly requested so here it is:

(I know the video doesn’t match the recipe down below but I forgot to bring the recipe with me, so I tried to quickly write it down by memory haha but trust me this one here is more flavourful and better haha)

If you decide to make it let me know how it turned out 🙂

(also if you are a total beginner at cooking, I have done my best to make the instructions as detailed as possible, but just know this might take you a little longer than an hour and 10minutes to make.)

Screen Shot 2018-09-28 at 01.47.08.png

VEGAN LENTIL SHEPHERD’S PIE

Warm and hearty, Vegan Shepherd’s Pie with lots of veggies and a mix of white and sweet potatoes for topping. You will love this Plant based version.
Author:            SKY CHRISTINA
PREP TIME:    40 minutes
COOK TIME:   30 minutes
TOTAL TIME:  1 hour 10 minutes (beginners: 1 hour 30 minutes)
Servings:         8
Category:        Dinner
Cuisine:           Vegan, Plant based, No added sugars

Ingredients

( you will need a large casserole dish, measuring cups, foil and pots for this recipe)

TOPPINGS

  • 0.75LB White potatoes ( I use Maris pipers)
  • 0.75LB Sweet potatoes
  • 1/3 cup unsweetened almond milk (plant milk)
  • Pinches of Sea Salt (optional)
  • Pinches of Thyme (optional)

FILLING

  • 3/4 cup Lentils. (can mix red/ green)
  • 1 1/2 Tbsp Coconut oil
  • 1/2 cup chopped Carrots
  • 1/2 chopped Red Onion
  • 1 tbsp Garlic powder
  • 1 cup chopped Spinach
  • 2 cup sliced Mushrooms
  • 1/4 tsp Thyme
  • 2 tbsp Whole flour
  • 1-2 cups Veggie broth
  • 1/2 cup Sweetcorn
  • 1/2 cup Peas
  • 1 tsp All purpose seasoning ( add more of less depending on what you like)
  • 1 tsp Sea salt ( add more of less depending on what you like)

Instructions

  1. Start with boiling all your potatoes in a Large pot, to do this slice all potatoes in half and place in pot, fill with cold water up till it is just covering the potatoes. Cook on high heat until starts to bubble and boil, turn down to a medium/ low heat and boil until soft (roughly for 15 -20 minutes).
  2. Place Lentils in a pot with 2 1/2 cups of water and boil for 15-20 minutes.
  3. Preheat over to Gas mark 5 (375F)
  4. While everything is boiling take this time to chop up your vegetables if you haven’t already. Then get another large pot and heat the Coconut oil up on a medium heat, add the carrots, onion, garlic, spinach, mushrooms, all purpose seasoning, sea salt and thyme and simmer till vegetables are soft.
  5. Sprinkle 1 tbsp of flour onto your vegetables and mix, cook this for about a minute and add the second spoon, mix and cook for another minute.
  6. Slowly mix in your Veggie broth to this to make a slightly gravy consistency. When your gravy is made add peas, sweetcorn and cooked lentils. Simmer this for another 5 minutes. (make sure the mixture is not dry, add a little more water if so)
  7. Grab your casserole dish and pour in the Veggie gravy mixture.
  8. Grab your large pot of boiled potatoes and pour out excess water. Add Unsweetened Almond milk and mash together.
  9. Once mash is free of lumps (unless you like your mash lumpy..) spread evenly onto your Veggie gravy mixture in the casserole dish. Cover with foil and place into the middle shelf of your oven. Bake for 25 minutes. Once 25 minutes is up, safely remove foil and place casserole dish back in oven on the top shelf for 5-8minutes.(until mash has slightly browned)
  10. Now your food is ready sprinkle on top salt and Thyme (optional) and serve.

Notes

You can store this for up to around 3 days and reheat with a little water, so it doesn’t dry out.

Oh wow Guys and girls and everyone in between!

😀 I literally just completed a very challenging fitness challenge, that in no way did I believe I would ever do. – Ah!

Check out my journey here in this 2 part vlog I made :


I have really been struggling to do even some of the most basic of things like standing and walking and going up and down stairs…. The pain I talked about in the video was a nightmare. I really had to push myself to get this done.

And now I feel absolutely amazing! – I have tons of energy – even my butt looks different haha

before and after 100 squats for ig.jpg

( screenshots from the 2 videos)

– and I even gained 2+% muscle in one week – not sure if thats really good but wow! still a win for me.

I am currently in the process of starting a new challenge… but that doesn’t mean I have stopped the squats – I plan to continue them on but just do 30-50 per day to add to my new challenge workout….

I feel like I can do a lot more now and I am so happy I did it.

I really am looking forward to my progress – I just want to be stronger , able to carry my own body weight with ease and shed some fat %.

I hope you enjoyed the video or at least felt some inspiration to do more for yourself.

Do you think you could do 100 squats for 7 days?

If yes, why aren’t you doing it right now?!!?

hehe

Love and light x

Christina Sky