One of my absolute favourite ways to start the day is with a delicious green smoothie, or even better, a smoothie bowl – just pour it into a bowl, top with fresh fruit and granola and grab a spoon! It such a speedy way to knock off a couple of your 5-a-day before you’ve even left the house, and you can make it taste amazing at the same time.

Today I’m sharing 3 of my favourite green smoothie recipes with you. Feel free to play around and adapt them to your likes: swap another leafy green instead of spinach (kale?), replace peanut butter with almond butter, experiment with different fruity bases (mango/banana/avocado etc) and try another liquid – I love using my 2-Minute Pecan Milk but almond milk, cashew milk and coconut water all work well too!

For more smoothie recipes, check out my Chocolate Peanut Butter Cup ShakeZesty Passion Fruit Smoothie Jar and my Post-Workout Chocolate Milkshake!

1. Matcha, Mango & Spinach Smoothie

I love the gentle buzz matcha gives me – almost like a coffee but without the crash later. The mango gives a tropical sweet base, while the spinach adds a vibrant green colour! I added a dash of Supergreens powder to cram a bunch of extra vitamins and minerals into the blender. 


  • 1/2 cup chopped mango
  • 1/3 cup raw spinach
  • 1 tablespoon matcha powder
  • 1 teaspoon Supergreens powder
  • 1 teaspoon vanilla extract
  • 1/2 cup Homemade Pecan Milk (can replace with almond milk)


  1. Place all ingredients in a blender and blend until creamy, adding more almond milk for a thinner consistency.
  2. Pour into a bowl, top with granola and fresh fruit, and serve immediately.

2. Morning Moringa Bowl

No that’s not a typo – the Moringa plant is a natural antioxidant that can improve energy levels, mental clarity and a healthy immune system! I like to add half a scoop of my favourite protein powder from MissFits Nutrition – you can get £5 off your order with my code CPB5. I love the balance of sweet-meets-salty in here, with vanilla undertones and a touch of citrus.


  • 1/2 banana, chopped and frozen for at least 1 hour
  • 1 ripe pear, cored and quartered
  • 1/4 avocado
  • 1 heaped tablespoon natural salted peanut butter
  • 2 teaspoons fresh lemon juice
  • 25g (1 scoop) vanilla protein powder (MissFits discount code: CPB5)
  • 1 teaspoon moringa powder
  • 1/2 cup rice milk (can replace with drinking coconut milk)


  1. Place all ingredients in a blender and blend until creamy, adding more almond milk for a thinner consistency.
  2. Pour into a bowl, top with puffed quinoa/cereal, blueberries and coconut chips, and serve immediately.

3. Gingerbread Christmas Smoothie

This bowl is flavoured with all the best wintery spices, from cinnamon to nutmeg to ginger. The Xmas theme continues with the colour scheme, complete with fresh mint leaves and a handful of redcurrants (which could be replaced with any frozen berries depending on season).

  • 1 green apple, peeled, cored and cut in half
  • 1/4 cup green grapes
  • 1/4 courgette, chopped (raw/cooked/frozen all work)
  • 2 Medjool dates, pitted and chopped
  • 1cm piece fresh ginger, peeled (or 1/2 teaspoon ground ginger)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 25g (1 scoop) vanilla protein powder (MissFits discount code: CPB5)
  • 2/3 cup Homemade Pecan Milk (can replace with almond milk)
  • 4 fresh mint leaves, chopped


  1. Place all ingredients in a blender and blend until creamy, adding more almond milk for a thinner consistency.
  2. Pour into a bowl, top with granola, redcurrants and fresh mint, and serve immediately.

Green Smoothie Bowl

I hope you love these 3 recipes as much as I do! If you try any of them, don’t forget to tag me on Instagram @cerealandpeanutbutter – I love seeing you recreate my recipes!


Banana Turmeric PorridgeIf like me, you’re struggling to adjust to the change in the clocks, I’ve got the perfect breakfast to drag you out of bed when it’s still dark! This porridge is basically a hug in a bowl: an energy-boosting and nutrient-dense recipe that will fill you up until lunchtime, with the most gorgeous golden colour thanks to the turmeric – just try not to spill it on that white shirt…

If you didn’t already know, I have a slight obsession with this spice. It’s warming, delicious and works wonderfully in so much more than curries! I’ve talked before about the healing properties of turmeric in my blog post 7 Mind-Blowing Facts About Turmeric and have used it in countless recipes, such as my Golden Tonic and my Indian Lentil Dahl.

Let’s talk nutrition: This recipe is packed with antioxidants, thanks to the turmeric and the goji berries (from Indigo Herbs), as well as gut-friendly pre-biotics from the banana. Wholegrain oats are an energising carbohydrate with more soluble fibre than any other grain (which helps to lower cholesterol in the body), plus they’re packed with nourishing B-vitamins. And did I mention turmeric is the QUEEN of spices with its incredible anti-inflammatory properties?

In case you were wondering why I’ve thrown black pepper into the mix, here’s a fun fact for you: Did you know that consuming turmeric alongside bioperine (the active ingredient in black pepper) increases its bioavailability (absorption in the body) by up to 2000% ?!

I love topping this with any fresh fruit I have in fridge and a dollop of almond butter, or some homemade Raspberry Chia Jam and a sprinkle of iron-rich pumpkin seeds for added crunch!

Banana Turmeric Porridge

Turmeric & Goji Porridge

Serves 1


  • 1/2 cup (50g) rolled oats
  • 3/4 cup (180ml) boiled water
  • 1/2 cup (120ml) cashew milk (or almond milk)
  • 1 ripe banana
  • 1 tablespoon Goji Berries (I use Indigo Herbs) + 1 more tablespoon for topping
  • 1 teaspoon ground turmeric
  • 1 stick of cinnamon (can replace with 1/2 teaspoon ground cinnamon)
  • 1-2 teaspoons honey
  • 1/8 teaspoon cayenne powder (adjust to taste)
  • 1/8 teaspoon ground black pepper
  • Extra topping suggestions: 1 teaspoon almond butter, 1 tablespoon pomegranate seeds, sprinkle of mixed seeds.


  1. Add the oats to a saucepan and cover with the boiling water. Leave to soak for a few minutes.
  2. Meanwhile, cut 1/3 of the banana and set aside for topping. Using a fork, mash the remaining 2/3 banana in a small bowl.
  3. Add the mashed banana and all the other ingredients to the saucepan.
  4. Cook on a medium heat until just starting to bubble, stirring often, then reduce to a simmer for 3-5 minutes (or until desired consistency is reached). Stir in a little extra milk if desired.
  5. Remove the cinnamon stick and transfer to a bowl. Top with the remaining banana (sliced), extra goji berries, and any other fruit, seeds and your favourite nut butter.

If you try this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter as I LOVE seeing your creations!

Banana Turmeric Porridge

Banana Turmeric Porridge


The Best Avocado Toast

Avocado toast might be the most over-Instagrammed food trend these days, and with good reason. Avocados are one of the healthiest foods out there, packed with monounsaturated fatty acids, fibre and an array of vitamins and minerals. They contain more potassium than bananas, and have even been hailed for lowering cholesterol levels.

Whenever I need a speedy and nutritious breakfast, my go-to meal is avocado toast (normally alongside a smoothie). It literally takes five minutes to prepare, and makes the most incredibly satisfying and nourishing way to start my day.

Here’s the truth: you will never be disappointed with the most back-to-basics version of this dish (literally just avocado on toast). But if you are keen to jazz up this brunch classic, I’ve got you covered. There’s the zesty tang of the lime and lemon, the kick from the garlic, and a little heat from the chilli flakes.

My top tip would be to make sure to choose an avocado that has fully ripened for best results. In terms of the toast, I have a weakness for a fresh loaf of rye sourdough, but you could try wholegrain bread or whatever you prefer. I slice it really thickly so you get a contrast between the crunch of the toast and the buttery smooth avocado.

The Best Avocado Toast

Serves 3


3 slices rye sourdough (or your favourite bread)

1 large ripe avocado

Juice of 1/2 lemon

Juice of 1/4 lime

2 tablespoons extra virgin olive oil

1 clove garlic, crushed

Small handful parsley and/or coriander, finely chopped

Optional: Salt and pepper, to taste

For garnish:

1/2 teaspoon dried chilli flakes

Parsley/coriander leaves

1 tablespoon pine nuts

1 teaspoon olive oil



  1. Start by mashing the avocado in a bowl until chunky.
  2. Toast the bread until crisp. Meanwhile add the rest of the ingredients to the avocado: lemon juice, lime juice, olive oil, garlic and chopped herbs, and season with a little salt and pepper if desired.
  3. Spread the avocado mix over the toast and top with the pine nuts, chilli flakes, parsley/coriander leaves and an extra drizzle of olive oil.

If you try the recipe, leave a comment, rate it, and don’t forget to tag me @cerealandpeanutbutter on Instagram so I can see your recreations!

The Best Avocado ToastThe Best Avocado Toast



Magic Mushroom Hot ChocolateWith Autumn in full swing, the days are getting shorter, the hot water bottle has started to make an appearance (at least it has here in Nottingham), and all you want to do is snuggle up on the sofa with a mug of hot chocolate and watch ‘just one more episode’ on Netflix… Sound familiar?

Unlike your traditional branded hot chocolate, which is loaded with sugars and heavily processed ingredients, I’ve created this Brain-Boosting Hot Chocolate with Magic Mushrooms – no, not the kind that give you a psychedelic experience! I used Indigo Herbs’ Super Mushroom Nutri-Complex, which is a blend of medicinal mushrooms with some incredible health benefits (more on that below).

This deliciously nourishing drink is both restorative and invigorating, as it’s loaded with superfoods such as raw cacao which boasts minerals and antioxidants. The almond butter enhances the velvety smooth texture, while the ratio of coconut milk to almond milk makes this even more indulgent.

The slightly earthy taste of the mushrooms is balanced out by warming spices like cinnamon, ginger, and a tiny pinch of cayenne, adding so much depth to the flavours. There’s really no need for any refined sugar or artificial sweeteners – it’s low on the glycemic index, sweetened with just a spoonful of date syrup which adds some caramel undertones.

Magic Mushroom Hot Chocolate

Now on to the ‘shrooms… Certain mushrooms are known as adaptogens, meaning they help the body adapt to stress, fight inflammation, boost the immune system, counteract fatigue, regulate hormones, and basically bring it all back into balance! There are several different kinds of medicinal mushrooms and each one offers a huge spectrum of health benefits. The powder I used contains four: Reishi, Cordyceps, Lion’s Mane, Chaga. 


  • Most scientificallystudied medicinal herb in the world
  • Liver protection & detoxification
  • Cardiovascular health
  • Decreases excessive fat storage and lowers blood sugar in diabetics
  • Slows down ageing process
  • Balances overactive hormones and lowers cortisol levels


  • Hormone balancer to help increase energy and endurance
  • Provides consistent lasting energy by increasing maximum oxygen intake
  • Improves liver function in people with hepatitis B
  • Research shows anti-aging properties
  • Used to treat adrenal fatigue, respiratory disorders, high cholesterol, kidney and liver problems…

Lion’s Mane

  • Stimulates Nerve Growth Factor production in the body, which can protect brain tissue.
  • This means it fights brain fog and helps with memory, concentration and creativity
  • Used to slow the progression of Multiple Sclerosis, Parkinson’s and Alzheimer’s
  • Research indicates it is an effective treatment for anxiety and depression


  • Known as the ‘anti’ mushroom – antioxidant, anti-inflammatory, antiviral, anti-cancer and anti-aging!
  • While the anti-cancer statement may seem crazy, but it has been proven to neutralise damage caused by free radicals
  • Balances the immune system

Magic Mushroom Hot Chocolate


Time required: 5 minutes

Serves 1


  • 2/3 cup coconut milk
  • 1/3 cup unsweetened almond milk
  • 1 heaped teaspoon Indigo Herbs Super Mushroom Nutri-Complex
  • 1 heaped tablespoon cacao powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/10 teaspoon cayenne powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon almond butter
  • 1 heaped tablespoon date syrup
  • 1 heaped teaspoon lucuma powder


  1. Simmer the coconut milk and almond milk in a saucepan over a medium heat until warm.
  2. Pour the hot milk into a blender with all remaining ingredients and blend for 30 seconds until smooth and frothy.
  3. Transfer to a mug, sprinkle with a pinch of cacao and serve immediately.

Have you ever tried medicinal mushrooms? If you give this a go make sure to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

If you want to give some of my other deliciously nourishing hot drinks a go, be sure to try my Cinnamon Matcha Latte and my Golden Turmeric Tonic – both packed with health benefits and equally tasty!

Magic Mushroom Hot Chocolate



Popcorn Almond Butter Pancakes
Full disclaimer: I’m so excited to have recently become an ambassador for Propercorn so I’ve been developing delicious popcorn-based recipes and social media content!
There’s something really special and nostalgic about munching on popcorn all way through a film at the cinema and it’s definitely become a ritual I can’t go without! But there’s so much more to popcorn than than just a sweet or salty movie snack…
Playing around in the kitchen, I realised how versatile it can be – who would have thought I’d be stuffing them into everyone’s favourite brunch staple: pancakes! Each fluffy chocolatey pancake is studded with little bits of Peanut Almond Propercorn for a crunchy surprise in every bite.
I love serving these smothered in almond butter, sliced banana, a dollop of my Raspberry Chia Jam and a drizzle of maple syrup.
Makes 6 small pancakes


1 egg
1/2 ripe banana
2 tablespoons rolled oats
1 scoop chocolate protein powder (I used MissFits Nutrition and you can get £5 off with my code CPB5 )
1 teaspoon cacao powder
2 tablespoons almond milk
1 teaspoon almond butter
1 teaspoon date nectar
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 cup popcorn – I used Propercorn peanut & almond flavour
1 tablespoon coconut oil, for frying
1/4 cup fresh berries


1. Combine all ingredients in a blender and food processor or blend until smooth, then leave the mixture to thicken in the fridge for 10 minutes.
2. Heat a little coconut oil in a frying pan on a medium heat and transfer two level tablespoons of mixture into the pan. Break up 2 pieces of popcorn into the centre of the pancake, then place another 1 teaspoon on top of the popcorn and use the back of the spoon to ensure the popcorn is covered. Fry for about 2 minutes until bubbles appear on the top of the pancake.
3. Flip and cook the other side for 1 minute. Repeat with the rest of the batter.
4. Serve hot with fresh berries, more popcorn and an extra drizzle of date nectar.
Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make these – I’d love to see!
Popcorn Almond Butter Pancakes
Popcorn Almond Butter Pancakes