For Isabella Koffler-Sluijter the beginning of May provokes an annual realisation – it’s almost summer and, like every other year, she has completely neglected her New Year’s resolutions.

Theoretically, resolutions are a wonderful way to encourage personal growth at the start of the year, however, in reality I am pretty terrible at keeping up with them. Sometimes they’re simply too tricky to stick to (yoga everyday for a month, what was I thinking?!), or something completely and utterly awful happens like Donald Trump being inaugurated as President of the United States and so you need pizza…

Nevertheless, these three little recipes are for anybody who wants to eat well, feel good and still have a few pennies left over in the piggy bank. (And if you’re not sold yet they’re also super easy and quick!)

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A taste of Mexico – it’s meat free too! © Isabella Koffler-Sluijter
Roasted Veggie Quesadillas

Literally packed full of veggies, this recipe is a wonderful way to get your five-a-day. It is vegetarian, but you can add chicken or Quorn chicken if that’s what floats
your boat.

Ingredients:

Wholemeal tortillas
Olive oil
1 tbsp oregano
150g sweetcorn
1 red onion
1 yellow pepper,
1 red pepper
1 small sweet potato
2 courgettes
Mozzarella (cheaper than cheddar!)
Salt & pepper to season

Method:
  1. Preheat oven to 180ºC and line a baking tray with foil.
  2. Chop up the veggies, place them on a baking tray and drizzle with oil. Season with herbs, salt and pepper. Toss everything together to ensure all veggies are evenly coated. Roast for 15–20 minutes.
  3. Place a frying pan over a low to medium heat – if it’s too hot your quesadillas will burn!
  4. Brush one side of a tortilla lightly with olive oil and place it in the pan with the oil-side facing down.
  5. Spoon some veggies onto one side of the tortilla and top with chopped mozzarella.
  6. Carefully lift one side of the tortilla and fold it in half. Press down slightly to make your quesadillas compact.
  7. Let it cook for about two minutes or until golden brown and then flip over.
  8. Repeat steps four to seven to your heart’s content.
  9. Cut your halves into quarters and enjoy.

Let Them Eat Cookies!

Eating well doesn’t have to mean missing out on marvellous foods such as cookies. These two oatmeal based cookie recipes are full of goodness and taste pretty bloomin’ good (even if I do say so myself). Both make a great grab ‘n’ go breakfast, or a sweet afternoon snack. Oats are also a great source of carbohydrates, fibre and vitamins such as Iron, B1 and B5. They’re really filling so you’ll be less likely to reach for an overpriced brownie or packet of crisps later in the day.

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These oatmeal cookies are great on the go or when you need a sugary hit! © Isabella Koffler-Sluijter
Raspberry, honey & pumpkin seed oatmeal cookies
(makes 10–12 cookies)
Ingredients:

95g whole wheat flour
90g porridge oats
1 tsp vanilla extract
30g pumpkin seeds
1 egg at room temperature
2 tbsp coconut oil/unsalted butter, melted
11/2 tsp baking powder
150g honey
50g raspberries, chopped
A pinch of salt

Method:
  1. Mix together oats, flour, baking powder and salt.
  2. In a mug, mix together the melted coconut oil/butter, egg, honey and vanilla extract.
  3. Add the mix to the flour mixture, stirring well until just incorporated.
  4. Fold in the chopped raspberries.
  5. Chill the dough for at least 30 minutes. Preheat oven to 180ºC and line a baking tray with parchment paper.
  6. Spoon the dough onto the tray in balls, ensuring to leave space between them as they will grow in the oven. Bake for 13–15 minutes.
  7. Leave to cool for 15 minutes before eating.
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The perfect vegan sweet treat! © Isabella Koffler-Sluijter
Banana, coffee & dark chocolate oatmeal cookies
(bonus: they’re vegan!)
Ingredients:

2 large ripe bananas, mashed
90g porridge oats
95g whole wheat flour
1 tsp cinnamon
11/2 tsp baking powder
1–2 shots of coffee, depending on your personal preference
50g light brown sugar
50g dairy-free dark chocolate, chopped into little chunks
2 tbsp coconut oil, melted
A pinch of salt

Method:
  1. Mix together oats, flour, baking powder, sugar, cinnamon and salt.
  2. In a mug, combine the coconut oil, mashed bananas and coffee.
  3. Combine the two mixtures and stir until just incorporated, then add the chocolate.
  4. Chill the dough for at least 30 minutes.
  5. Preheat oven to 180ºC and line a baking sheet with parchment paper.
  6. Spoon the dough onto the tray in balls and cook for 13–15 minutes.
  7. Leave to cool for 15 minutes before eating.

Words by Isabella Koffler-Sluijter
Featured image: “Raspberry, honey and oatmeal cookies.” © Isabella Koffler-Sluijter

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