Veg Noodle Pot Recipe

Slurping a Pot Noodle in the common room became a Friday ritual for my bestie and I when we were at school. We'd rip open the flavour sachet and wait for the hot water to work its magic while devising elaborate ways to get out of Spanish. "Tengo un problema con mi lente de contacto... um... again."

To this day, I cannot walk past a Pot Nozzer without my fingers twitching towards my purse. Chicken and mush for life! Though I haven't actually bought one in ages because, you know, they're actually quite gross when you think about it.

But then some of my favourite foodies started sharing snaps of a much healthier version of the P-Noz on Insta. The chance to eat noodles for lunch and the chance to buy some cute new Kilner jars? Oh go on then.

I grabbed some veggies and whipped up my own version, which is such a tasty lunch and just perfect for these cool, autumnal days. This recipe makes 2 pots, which will keep in the fridge for a couple of days. Simply grab one on your way out, add hot water when you've got the munchies and your healthy noodles will be ready within mins. Happy munching!

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Berry buckwheat porridge: Recipe

Brilliant breakfast alert! This porridge, using buckwheat groats instead of the usual rolled oats, is perfect if you're looking for something a bit more substantial than a smoothie to start your day.

I found a recipe for raspberry ripple porridge on the wonderful My New Roots.  The following recipe has a couple of tweaks, mostly because of what I had in the cupboard, and it's so creamy and delicious!

There's an amazing zing from the raspberry puree topping, a lovely warmth from the vanilla pod and a boost of sweetness from the maple syrup. Basically, YUM.

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