Ingredients for 5 flapjacks:
1-2 tablespoons of maple syrup, agave or honey
2 tablespoons of coconut oil
1 carrot, grated
80g of oats
1 tablespoon each of pumpkin, sunflower, chia and sesame seeds (if you don’t have one, use double of another)
3 tablespoons of desiccated coconut
A handful of Brazil nuts, roughly chopped (optional)
2 tablespoons each of goji berries & raisins
1 scoop of whey protein (optional)
3 tablespoons of any milk
1/2 teaspoon each of cinnamon & vanilla essence

Method:
Line a lunch box/ Tupperware with greaseproof paper.
Melt the coconut oil in a small pan.
Add all of the ingredients to a bowl.
Pour in the coconut oil. Stir really well. I mean really well.
Taste to see if you like the flavour & adjust if necessary (i.e. add more honey if it isn’t sweet enough or perhaps a bit more cinnamon).
Press the mixture into the Tupperware and smooth out the top.
Freeze for 30 minutes to firm it up.
Cut into bars and store in the fridge.

Oriental cooking isn’t my forte.
But I was researching tasty things to make with beef mince and came across a tasty looking beef noodle recipe. It used a lot of pre-made sauces like hoisin and oyster sauce but in the name of research, I decided to give it a go and see what happens.
The recipe wasn’t terrible but it left me feeling really lethargic, super thirsty and just a bit meh.
I knew I could do better and above all, I knew I could create a bowl of food that will leave you nourished and full of energy.
I took out the sugary sauces, added tonnes of flavour with 5 spice, ginger and garlic and topped the bowl with pretty greens and an egg for extra goodness.

This delicious bowl of food will give you 5 of your 10-a-day (hiya vitamins & minerals), lots of protein and lots of feel-good vibes (because it’s so comforting).

Plus it’s super tasty, so make it.

Fyi - it’s pretty easy to make this with veggie mince too

Ingredients & method to feed 4:
320g of organic beef mince
1 pack of medium egg noodles cooked to packet instructions
 1 red onion, sliced
1 teaspoon of Chinese 5 spice  
2 carrots, chopped into matchsticks  
1/2 head of broccoli, chopped into matchsticks
 A large handful of beansprouts
4x Clarence Court eggs, boiled for 7 minutes then peeled

Pop a large frying pan (or wok) on a medium-high heat.
Fry the mince and onion until browned.
Season well with salt & pepper.
Add the carrots, broccoli and 5 spice, cook for a further minute. Season everything again with salt & pepper.

In the meantime, make the flavour paste.  

For the flavour paste: 
1 thumb-sizes piece of ginger, peeled 
2 large cloves of garlic, peeled 
1/2 stock cube (veg, chicken or beef) 
2 tbsp of soy sauce or tamari (I used Kikkomanuk tamari)
1 tbsp tomato puree
1 tbsp white wine vinegar
100ml of water

Blitz everything in a blender until smooth.
Pour over the beef & veg.
Swirl a splash of water in the blender to remove any “stuck” flavour paste and pour this over the beef too.
Add the noodles & beansprouts and cook for a further minute.  

For the cucumber 
1 cucumber, made into ribbons with a peeler
 Juice of 1 lime
1 teaspoon agave or maple syrup
2 tbsp sesame oil
Pinch of sea salt & black pepper
1 tsp sesame seeds
Combine everything and set it aside to marinade whilst you make the rest of the dish.

To sprinkle on top:
3 spring onions, sliced  
1 bunch of fresh coriander 
Divide the beef noodles between bowls.
Top with an egg, a handful of fresh coriander, some spring onion slices and a large tablespoon of cucumber.