As expected this week has been much easier than last. We have got into a bit of a more of a groove. We are still berry-less (Booths had none), however we ARE going to try the famers market this coming week. And yet, actually, it turns out we are okay without them (totally wasn’t being dramatic at any point…)

Early this week I asked for some ideas via Instagram for some one-the-go breakfast and snack ideas, since this was were we most felt something was missing (the usual berries, nut butter and yogurt), and were met with so many great ideas. I’ll share some of our faves below, but ultimately it gave us (me) the confidence to stop moping and try something new.

As a small side note, food prepping a big batch of lentil shepherds pie worked a treat as Gareth’s packed lunches for work (there is a link to the recipe is in the previous post). But we are still working on that tofu recipe…

This weeks top tips:

- Replace yogurt for a few tablespoons of coconut milk that has been left in the fridge.

- Best overnight oats toppings: chopped mango and jam & pear and chocolate granola

- Favourite smoothie combinations: chocolate and coconut & Deliciously Ella’s Vanilla Pear Smoothie.

I also came up with a new BANANA BREAD recipe this week,. There is one in THE BOOK, but I wanted to make something with a slightly higher protein content to support Gareth’s training. (I can't eat bananas - allergies!!) So this is a CHOC CHIP VEGAN CAKE (not loaf - didn’t have a tin!) It contains protein powder (which we bought before starting plastic free - however if you are after a protein with decomposable packing there is THIS one - not the yummiest, or I use THIS - big packaging, delicious, but not perfect packing-wise but recyclable).

choc chip vegan banana bread



3 mashed bananas

1/3 cup oil (I used olive oil but melted coconut works too)

2/3 cups oat milk

175g plain flour

55g sugar (I used brown, but any granulated works!)

2 scoops vanilla protein (50g)

75g dark chocolate chunks

2 tsp baking powder

1 tsp bicarb

1 tsp cinnamon

Pinch of salt


  1. Preheat the oven to 180 and grease / line a square or cake tin

  2. In a large bowl combine the flour, sugar, protein, bicarb, baking powder, salt and cinnamon

  3. In a smaller bowl combine the oil, oat milk and mashed banana

  4. Pour the liquid ingredients along with the chocolate chips into the dry and mix gently until combined.

  5. Empty into the baking tray and pop into the oven

  6. Cook for 35-40 minutes. (Poke in the middle with a knife and it should come out clean!)