1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)
Slice the onion and peel and cube the squash. Roast them together in oil in a large dish at 200 degrees for at least half an hour or until the squash is tender, adding the garlic halfway and stirring or giving the dish a shake now and then.
Cook the sausages according to packet instructions. When cooked cut them into bite sized pieces.
Add the chickpeas and sausages to the roasting dish and cook for a few minutes further. Stir through the cream, if using, and scatter with herbs to serve.
Mornings are always a rush with a toddler so I end up making toast every day, not very inspiring. Overnight oats seemed like the perfect way to prepare ahead and get some variety into breakfast.
I wasn’t that impressed by my first attempt so this time I used indulgent ingredients to make sure it was really tasty – success!
4tbsp rolled oats
1tsp cashew nut butter
fresh strawberries, sliced
dark chocolate, chopped
Put oats in a jar with a lid. I used an empty peanut butter jar as I don’t have a fancy Mason jar. Add almond milk to cover the oats and the nut butter and give it a shake.
Leave in fridge overnight.
Add more milk if needed to get your desired consistency. Pour into bowl and top with pecans, strawberries and chocolate. Finish with a drizzle of agave nectar.