bite-sized inspo * music * meals * and more
Sharing my experience getting braces as an adult, including my history with braces, why I got braces, how it’s been going and what I’ve been eating. Week one down! It all started on Nov 16th, 2022 at Heathrow Airport. Well, I think it did. But …
My top 10 vegan lunch staple meals that are simple, time-efficient, budget-friendly, and tasty! Part of my Veganuary Series. Does anyone else struggle with lunch? It’s this awkward meal in-between breakfast and dinner, and I don’t always know what to do with it. Well, if …
A super quick and easy recipe for homemade maple granola, bringing all of the smells and flavors of autumn into the kitchen.
Autumn is my favorite time of the year. So granola that is full of fall flavors, and takes hardly any time and effort to throw together? Yes please.
Whenever I make a batch of homemade granola, I always wonder why I don’t do it more often. It’s really so easy to make. Just chuck everything into a big bowl, mix it all together, and toss it into the oven. The maple syrup adds all the sweetness you could want, and the olive oil helps the oats get oh so crispy. The rest of the ingredients add all kinds of variety in taste, texture and health benefits as well!
By the end you’re left with a kitchen that smells amazing and a big batch of crunchy maple granola to enjoy for days afterwards. Low effort, big reward! Which is really my kind of cooking.
As always, feel free to switch up the ingredients to use what you have on hand, and vary the spices to fit your own preferences.
If you end up trying it out, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
My top 10 staple vegan breakfast meals that are all easy and delicious, for both speedy and slow mornings! Part of my Veganuary Series. QUICK AND SPEEDY Porridge: Porridge is probably my favourite breakfast ever. I have it almost every morning, and it …
A one-pot simple sweet potato chilli, that packs flavour and fuel into a bowl – plant-based and vegan, this is my go-to film night/dinner party menu staple. If there’s one thing you should know about me, it’s that I love films. If you were to ask …
Easy one-bowl recipe using simple vegan and gluten-free ingredients, resulting in a fluffy, delicious, and golden batch of cornbread.
I grew up making cornbread from those little blue Jiffy corn muffin mixes. The ones where you just add a few wet ingredients to the dry mix, and stick it in the oven for foolproof corn muffins – anyone know what I’m talking about? Most of my childhood baking experience involved working from these boxed mixes. I always thought baking from scratch was a magical art form far above my skills.
It turns out baking doesn’t have to be complicated; in fact, it can be downright easy. That’s the kind of baking I do now, the easy kind. And I would argue that it’s cheaper than box mixes – because you can buy ingredients in bulk that live in your cupboard; and it is definitely healthier because you can use wholesome and nourishing plant-based ingredients!
This cornbread is one of my favourite recipes ever. It was the first time I really dove into (light, let’s be real here) recipe experimentation, and it was so fun! It felt like conducting a science experiment, putting together different combinations of ingredients, adjusting one variable per batch to try to achieve the fluffiest, tastiest, and easiest combination possible. This recipe is the result, and I’m so proud of it. It can be done and dusted in just three easy steps:
1. Chuck all the wet ingredients in a bowl
2. Fold in the dry ingredients (into the same bowl)
3. Bake in a baking pan
Et voilà – you are left with a neat bowl and a few utensils to wash up, and half an hour later an amazing smelling batch of golden cornbread. Now that’s my kind of baking!
You would think after batches of recipe testing that I might get tired of cornbread, but I genuinely haven’t! It’s such a comforting and hearty snack, or addition to any meal. I find it goes perfectly with a bowl of chilli or soup, and on days when I’m running around like mad I’ll pack a couple of slices for snacking to get me through a long afternoon.
How do you feel about baking from scratch? Have you ever used box mixes before? Let me know in a comment below!
This recipe was inspired by Caitlin at @frommybowl, who has an amazing cornbread recipe on her blog!
If you end up trying out this recipe, let me know how you get on with it – take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Then add the rest of the wet ingredients into the bowl (plant mylk, apple sauce, acv, maple syrup) and mix.
Pour into a greased pan and bake for about 30mins or until top is firm and a toothpick comes out clean.
Wait until cool, cut into slices, and enjoy!
*Chia seeds also work in place of flax seeds
*Using oat flour in place of gluten-free flour also works and tastes good, but isn’t quite as light and fluffy
*I imagine regular flour would work as well, but haven't tried it myself - so if you do, please let me know how it goes!
*Originally published Aug 19, 2018, updated on Jan 4, 2023
The vegan food staples that are regularly stocked in my fridge, freezer, and pantry – with some top tips for shopping. Bookmark this list for your next food shop! Part of my Veganuary Series, for anyone interested in exploring a plant-based lifestyle. Fruit and …
A fun and easy autumnal recipe, these vegan apple pie bars are packed with fall flavors and full of nourishing, healthful ingredients. ‘Can I ask you a question?’ Are you Team Apple or Team Pumpkin? It’s the question of the ages that always comes up …
Super easy, healthy and delicious plant-based dishes, perfect if you’re looking for some last-minute additions to your Thanksgiving menu!
Did Thanksgiving completely sneak up on anyone else this year? After spending two weeks traveling in London for the first half of November (more on that coming soon!), I got back to the US only to realize that Thanksgiving was just around the corner. Just in case you’re in a similar boat, here are a number of super quick and easy recipes that would be a great last-minute addition to your Thanksgiving table!
For the simplest salad, my lazy hack is to just pick up a fabulous salad mix and just add in some personal extras to liven it up. I love the Taylor’s Farm Chopped Kit from Costco. To that I added some leftover roasted butternut squash, as well as a Salad Mix topping also from Costco), which had extra nuts, seeds and dried cranberries.
I found a vegan and gluten-free stuffing by Bell’s at our local supermarket, but you can use whatever mix you prefer. Just add vegetable stock (I used Better than Boullion’s seasoned vegetable base).
Sweet potatoes are always a welcome addition to any table! You can go for regular sweet potatoes, or some adorable Baby Roasters. I just covered them with olive oil and a bit of salt, and roasted for 30mins at 400F until they got all gooey and gorgeous on in the inside.
Another super simple dish – just peel and chop your carrots and parsnips, cover with oil, salt, and a dash of maple syrup for extra sweetness, and roast for 30mins at 400F until soft (to save on oven usage, you can roast these at the same time as the sweet potatoes).
If you never thought you were a fan of Brussels sprouts, try them again in this recipe! It’s all about the preparation, and when this dish comes out of the oven, with the Brussels all beautifully roasted, you might just think again. Here’s how I prepare this one:
Pasta-ably my fav paste recipe ever, and it’s perfect for this time of year. You can check out the full recipe here, but you basically just need your fav pasta, your fav pesto, a butternut squash and chickpeas.
You can’t forget about dessert, and I’m an apple gal all the way. This apple crumble uses healthy, nourishing ingredients, and is such a breeze to throw together. Just prepare it while your mains are cooking, and then bake it while you’re feasting to enjoy as the perfect sweet ending to the meal!
Here’s how I make it (*recipe slightly adapted from Forks and Knives):
And that’s it! This menu gives you a full spread of delicious plant-based dishes, and they’re all so simple to make. I hope it gives you some inspo for your own holiday meal planning. Happy Thanksgiving friends!
Vegan pesto pasta made with 5 easy ingredients, filled with delicious warming flavours and golden pieces of roasted butternut squash. The perfect comfort food meal! Did anyone else grow up thinking they didn’t like pesto, only to realize its actually one of the best things …