A creamy tofu pasta dish that packs a protein punch, plenty of veggies and tastes delicious the following day for lunch. Cook once and eat twice to save time and money.
Porridge filled with fruits, veggies and immunity-boosting spices. Mix up your typical bowl of oats for breakfast with this warming, nutritious recipe. This can be heated up to make porridge or the ingredients can be left to soak together overnight to make overnight oats you can eat on the go.
A regular occurrence at University can involve opening the fridge door with great anticipation, but instead being greeted with some sad and soft veggies… Check out Kate’s leftover tips and her very own leftover vegetable tomato sauce!
Ella, Food Science undergraduate at Leeds University, tells us where we find Iron in our diet and why we need it. Feeling a bit tired after 5 minutes in the library? This is the post for you!
Chickpea ‘tuna’ wraps that are perfect for eating on the go without the smell of fish. Chickpeas make this meal a hearty, protein packed lunch full of veggies and delicious flavours.
*We cannot guarantee this will cure your hangover but we can guarantee it will taste delicious whether taken after drinking too many glasses of wine or not. This is the perfect dish to cook with your housemates, to share a huge meal together in solidarity […]
The ideal post-gym munch or pre-library fuel! These oats can be made the night before and stored in Tupperware so that you can take it on the go, or simply take out the fridge in the morning and eat before you leave. We love to […]
If you like cake for breakfast, you’re going to love this. Try this twist on a traditional porridge recipe. You’ll need a little longer than 5 minutes for this, so perhaps save it for a Sunday brunch treat.
The perfect salad for the rare British summer evening. Crispy sweet potato wedges and chicpeas make this salad hearty, protein packed and nutritious. Make a big batch of it and eat for lunch the next day.