Girl Online Going Solo by Zoe Sugg

I Heart Paris by Lindsey Kelk

All The Bright Places by Jennifer Niven

Unfiltered - No Shame, No Regrets, Just Me. by Lily Collins

Be Careful What You Wish For by Alexandra Potter

TH1RTEEN R3ASONS WHY by Jay Asher

What You'll Need:

½ Lemon

75g Vegan Butter or Coconut Oil

150g Coconut Sugar

1 Tbsp Cinnamon

250g Apple Sauce (make sure you check the ingredients!)

75g Wholewheat Flour

3 Tbsp Baking Powder

200g Grated Hazelnuts

50g Chopped Pistachios

For The Icing:

2 Cups Soaked Cashews

½ tsp Vanilla Extract

3 Tbsp Maple Syrup 

What You'll Need To Do:

Preheat your oven to 180° Celsius.

Wash your carrots thoroughly, peel and finely grate them until you are left with 300g of grated carrots. Wash your lemon under hot water and grate the skin off of it. Also, measure out one tablespoon of the juice of the lemons. 

Cream together the coconut sugar, vegan butter and cinnamon until well combined. Add the grated carrots, applesauce, lemon juice and skin and mix together carefully. 

Slowly fold in the flour, baking powder, hazelnuts and the chopped pistachios. 

Pop the mixture in a lined baking tin and bake for around 50 minutes or until a toothpick comes out clean. After that leave it to cool for 30 minutes.

In the meantime blend all of the ingredients for the icing in a high-speed blender until smooth. 

Pop it in the fridge for the rest of the time.

Spread the icing on top of the cake and decorate with either some marzipan carrots or easter eggs.

And there you have it, an amazingly delicious, healthy and pretty carrot cake. 

That's going to be it for today, I do hope that you enjoyed it, if you did then please make sure to leave me a comment and to share this post on your social medias! I would love you to send me your recreation photos via Twitter or Instagram as well! 

Mary going offline xx

Raspberry Smoothie Bowl

Quick Tahini Quinoa 

¼ Cup Quinoa

½ Vegetable Stock

3 Tbsp Tahini

Salt

Black Pepper

¼ tsp Paprika

Frozen or Fresh:

Coriander

Basil

Thyme

Broccoli

Peas

Baby Carrots

Corn

Fresh:

3 Button Mushrooms

½ Avocado

½ Lemon

What You'll Need To Do:

Cook your Quinoa according to the instructions, making sure to use vegetable stock instead of plain water to give it more flavour. 

Add all your spices, herbs, lemon juice and the tahini and mix well.

If using frozen vegetables, defrost them in the microwave and add them to your Quinoa.

Cook for a further five minutes to make sure that everything is combined nicely and cooked thoroughly. 

Serve in a bowl topped with half an avocado, a squeeze of lemon juice and a dollop of hummus. I served it with some leftover "Meatballs" from Niomi Smart's Cookbook "Eat Smart", which are amazing!

Et voilá, these are my one bowl meals for a day. I like to whip these up when I'm really short on time, or just really want something quick and easy but still packed with nutritious vitamins and what not! Besides them being so easy to make, they are also super good for students as they keep you full for longer due to the ingredients we used. I have been loving eating these two meals at least twice a week, and that is saying something!

Are you going to recreate them? Let me know in the comments down below, I would love to know! Don't forget to subscribe to my blog and to follow, so you get the privilege to be notified whenever I upload a new post! Stick around, and have a good start into the new week!

Mary going offline xxx