SUGAR3 VEGAN

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  • DIY Make your own Oat Milk Review @ecomersh

    DIY Make your own Oat Milk Review @ecomersh

    #gifted

    https://www.instagram.com/reel/Cb7NjaHAEGz/?utm_source=ig_web_copy_link
  • Quick Vegan Chocolate Breakfast Smoothie Recipe (no added sugars, 4 ingredients)

    Quick Vegan Chocolate Breakfast Smoothie Recipe (no added sugars, 4 ingredients)

  • How to make amazing Spicy Sweet Potato Chips Recipe

    How to make amazing Spicy Sweet Potato Chips Recipe

    Spicy Sweet Potato chips

    For a yummy small lunch or sides for dinner. Try out this sweet potato recipe.

    VEGAN LENTIL SHEPHERD’S PIE

    For a yummy small lunch or sides for dinner. Try out this sweet potato recipe..

    Author:            SKY CHRISTINA

    PREP TIME:    10 minutes

    COOK TIME:   45 – 50 minutes

    TOTAL TIME:  50 minutes – 1 hour

    Servings:         1

    Category:       Lunch / Dinner / Snack

    Cuisine:           Vegan, Plant based, No added sugars

    Ingredients

    ( you will need a large tray, a knife, foil and a cutting board for this recipe)

    WHAT YOU WILL NEED:

    • Fajita Seasoning ( 1TBS-2TBS – enough to lightly top cover all potatoes )
    • 1 TBS Garlic Pepper (optional)
    • (Red Pepper Flakes if you want more spice)
    • Olive oil ( enough lightly line bottom of tray )
    • Pinches of Sea Salt (optional)
    • 1 Sweet Potato ( fits in the open palm of your hand.)

    Instructions

    1. Start washing your Sweet Potato.
    2. Grab Knife and chopping board and slice Potato into fries shapes. (you may skin your potato if you want to and cut off the ends)
    3. Preheat oven to Gas mark 5 (375F)
    4. Prepare a flat wide tray, line with foil. (if you do not have foil then just use a clean tray)
    5. Line that foil with Olive oil to prevent the potatoes from sticking to the bottom of the tray. (a little can go a long way so do not put too much)
    6. Place your chips onto the oiled tray skins facing upward.
    7. Drizzle a small amount of olive oil on top of potatoes. (optional)
    8. Sprinkle on all seasonings, Fajita and Garlic pepper.
    9. Place in oven, near the middle lower part of your oven, set your timer for 20 minutes.
    10. After 20 mins flip the fries onto the over side to cook evenly.
    11. Place back in oven and cook for another 20-30minutes, depending on your oven.
    12. After 20-30 minutes check, with a fork, if all the potatoes are soft inside, if not place back in oven for another 5-10 minutes.
    13. Now your food is ready sprinkle on top some salt (optional) and serve.
    14. Enjoy maybe with a side salad (like pictured) or maybe even a Bean Burger.

    Notes

    You can make this same recipe with white potatoes too for a different flavour. Also everyones oven cooks things a little differently so make sure to check on these regularly while cooking, i don’t want you to have burnt or undercooked potatoes.

    DID YOU MAKE THIS RECIPE?

    Tag @SKYCHRISTINA on Instagram and hashtag it  #SugarFreeSky

  • Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

    Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

    Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

    Prep time 5 mins

    Cook time 10 mins

    Total time 10-15 mins    

    Versatile and super quick to make.

    You will need a Knife, Pan, (and optional grill/oven. )   

    Author: Sky Christina

    Recipe type: Breakfast / Lunch

    Cuisine: Vegan, No Added Sugars

    Serves: 1 or 2 small portions 

    Ingredients  

    • 4 -5 medium sized mushrooms
    • A handful of Spinach ( or any leafy greens you choose )
    • 8 Cherry tomatoes ( I used Vittoria tomatoes )
    • 1/2 cup of chopped onions ( I used frozen chopped onions to save time and tears)
    • Flat bread ( I used Crosta & Mollica Piadina Organic Wholeblend Italian Flatbread – only no added sugar one i know of)
    • 1/2 – 1 Ripe Avocado
    • Salt and seasoning of your choice ( I change seasonings every time, but I used Garlic powder, All purpose seasoning, Pepper, and a little chilli in the photo above. )

      

      Instructions 

    1. Wash all Fruit/Vegetables and Green leaves.
    2. Chop up Mushrooms.
    3. Chop up Tomatoes.
    4. Chop up Spinach,
    5. Place pan on medium heat and add Chopped Onions (cook in a little oil or water) Cook for 1 minute.
    6. Place Mushrooms on top of onions and cook for 4 minutes or until mushrooms and onions have either shrunk or brown a little, then mix together.
    7. (Add any seasonings you wish here so the mushrooms can soak it up).
    8. Add Chopped tomatoes to pan and cook till juices mix with mushrooms and onions (around 2-3 minutes).
    9. Lastly add Spinach and Salt and mix it all together cook until Spinach is slightly wilted. (shrunk).
    10. Once that is ready you can choose to heat up your flatbread under the grill for a few minutes or not and you can add a sliced avocado with seasoning as a side. Either wrap everything up or just eat as is. Enjoy!

    Notes-  This meal can turn into many other meals with different flavours, you could switch out the bread for Rice or Quinoa. Change the seasonings to make different flavours, leave out the tomatoes.. etc. Its up to you and what you like.

    Love and light Christina Skyx

  • MEAL PREP #1 4 meals, Low budget, Vegan, No Refined Sugar Diet| SKY CHRISTINA

    MEAL PREP #1 4 meals, Low budget, Vegan, No Refined Sugar Diet| SKY CHRISTINA

    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