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Veggie Pret

I went into Pret’s Veggie Pop-Up in Soho yesterday….

… And loved it. No surprises there! 💚🌱

Pret has always had a great selection of vegan and vegetarian food and their pop-up doesn’t disappoint. They have showcased some exciting new recipes (such as the vegan chakalaka wrap) and old favourites (posh cheddar).

They’re also bringing some of these new recipes to Prets around the country. I have a confession to make… I had that chakalaka wrap 5 times last week (what is wrong with me?!)…

I went slightly overboard at Veggie Pret (surprise, surprise!) and bought quite a few (seveal!) vegan snacks while there. 

What I loved:

  • Asian tofu salad
  • Artichoke & tapenade baguette 
  • Dairy free coconut bites
  • Orange and cacoa pots

There was a notice board for customers to review and rate their favourite food. 

Veggie Pret runs for all of June. 

Have you been yet? Would love to hear your food recommendations!



Vegetarian breakfast muffins 

I sometimes struggle with variety at breakfast during the week. Weekends are fine and dandy with plenty of time to prepare lovely food (namely pancakes!) but the Monday to Friday options for me are super repetitive. Totally my own fault as I am rubbish at preparing my own breakfast before work.

I often go to the gym first thing so either have quinoa porridge (from EAT which is delicious) or sourdough toast when I get to the office. The problem I have is that I often overdo the porridge and have it every single day so that by the end of the week I just opt to have a hot drink for breakfast. Not ideal!

This weekend I decided to try out making some breakfast muffins. They are basically mini omelettes! Very easy to make and you can have them hot or cold. My recipe  below makes 6.


  • 5 eggs 
  • 4 spring onions finely sliced
  • 2 mini bell peppers
  • Handful of cherry tomatoes chopped into quarters
  • Handful of spinach
  • 1 tsp curry powder (this makes them taste ah-may-zing)
  • Pinch of salt and pepper 


  1. Preheat the oven to 180 degrees 
  2. Line a muffin tray or use cupcake paper cases (I used 2 cupcake cases for each muffin so they were sturdy which is recommend doing).
  3. Chopped the veg up. Crack the eggs into a bowl and whisk them with a fork.
  4. Mix all the ingredients together and pour into the cupcake paper cases.
  5. Cook for 18-30 minutes until the tops are golden.

Et voila ✌🏼️

Follow me on snapchat for more: smallkellebelle 👻



Healthy ‘nutella’ drink

I love Nutella and hot chocolate… So have found the  perfect combination for a lovely hot drink!


  • I mug of hazelnut milk (warmed up), mixed with 1 tbsp of cacao powder.

This drink is so nice and comforting. It’s dairy free and sugar free plus cacoa is full of antioxidants! If you need it sweeter you can always add some agave syrup or maple syrup.

Next thing on my list: I need to make some homemade hazelnut milk! It is definitely my favourite nut milk right now. 



Weekend reading in the sun (now in the rain…)

I am currently ready ‘Gut’, the inside story into the body’s most under-rated organ. A fascinating book written by Giulia Enders and illustrated by her sister. 

Giulia has a very accessible and humouress writing style (yes the gut can be funny!) that makes this book book both enjoyable and insightful. Some reviews have said the style is too childish but I would rather this than being overloaded with boring jargon. I’m a massive nerd for fact-based science/biology books but find many (most!) are written with no personality and can sometimes be taxing to read (requiring me to be in a ‘switched on’ mood which can be hard after looking at a screen all day!). 

However, this book is easy to pick up and read whenever. I’m really interested in the gut in general (fabulous sentence!) and how a gut imbalance can be linked to anxiety, depression etc.

A clinical trial at Oxford University, the results of which were published in January, suggested that “prebiotics”, which promote the existence of certain kinds of bacteria in the gut, may work as nutritional therapies for stress, anxiety and depression. “We don’t have all the evidence figured out, but there are some great scientists who are doing tremendous work on this and really pushing the hypothesis forward,” Enders says.

Not just a book about 💩



Rose gold 

I may have been a magpie in a former life.

I love anything shiny.

I recently bought these rose gold trainers from Puma on Asos. 

I won’t be wearing these to the gym, mainly because they are so damn pretty. But also because they really don’t feel like workout trainers when I wear them. 

I got them in a size 3, and as I have tiny feet I have to wear insoles. Perhaps I should have searched for size twos but I’m impatient and liked these!



100 random acts of kindness

I bought this beautiful little book from Kikki.K in Covent Garden today.

What a lovely idea! (Plus beautiful illustrations)

“Brighten someone’s day by choosing to be kind and sharing the love with 100 acts of kindness. Embrace life’s magical moments and enjoy feeling wonderful by helping others feel wonderful too” ❤️ 


Apple and Berry Crumble

Last week I made Apple and Pear crumble… And it was so delicious that I decided to make another crumble this week!

I did originally plan on making Apple and Blackberry crumble, but realised I only had 300g of blackberries and not the 400g required… So I decided to add in raspberries and blueberries too. 

It was really easy to make, the hardest part was probably peeling the apples… That is not my forte!
The crumble topping is a different recipe to last week’s version and I prefer this one, it tastes less ‘breakfasty’.  


For the topping

  • 200g almond flour (or ground almonds)
  • 180g oats (I used organic Buckwheat Flakes)
  • 3 heaped tbsp coconut oil
  • 100ml maple syrup
  • 2 tsp ground cinnamon

For the fruit layer

  • 6 red apples
  • 400g berries of your choice
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon


1. Start by making the crumble layer. Place the almond flour and oats in a mixing bowl.

2. Place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted, then mix together. Pour this over the oat and almond mixture and stir well until all the dry ingredients are coated with the wet ingredients.

3. To make the fruit layer, peel the apples and remove the cores, then cut into small pieces. Place these in a saucepan with the blackberries, maple syrup and cinnamon and enough boiling water to just cover the bottom of the pan.
4. Place the lid on the pan and allow it to simmer for about 10-15 minutes, until the fruit is nice and soft. While this cooks, preheat the oven to 180°C.

5. Once the fruit is soft, transfer it to a baking dish and sprinkle over the crumble topping. Bake for 25-30 minutes, until the top is nicely browned.
I drizzled some maple syrup on top when it was done for some extra sweetness 🙂




Apple and pear crumble

I am slightly obsessed with stewed fruit and crumbles so this Easter I made a healthier, refined sugar and diary free, version.

I chose another cracking recipe from Deliciously Ella (book 2) and tried my hand at vegan apple and pear crumble 💚🌱

This recipe is easy to make and I was really pleased with the outcome. I served it at dinner with my parents and grandparents and it went down a treat!



For the filling

  • 5 red apples
  • 3 pears
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 150g raisins

For the crumble topping

  • 200g pecans
  • 300g rolled oats
  • 2 tsp vanilla powder
  • 4 tbsp coconut oil (melted)
  • 8 tbsp date syrup
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon


  1. Start by making the fruit layer. Peel the apples and pears, then chop them into bite-sized pieces, discarding the cores.
  2. Place the chopped pieces into a saucepan with the cinnamon, ginger and raisins, plus enough water to cover the bottom few centimetres of the pan. Let the fruit gently cook over a medium-low heat for about 20 minutes, until it’s really soft. Preheat the oven to 200°C (fan 180°C).
  3. Meanwhile, make the crumble layer. Place the pecans in a food processor for about 30 seconds, until they form a flour. Tip into a bowl and mix in the oats and vanilla.
  4. Place the coconut oil, date syrup, ginger and cinnamon in a saucepan and gently heat the mix until the coconut oil melts. Pour this into the oat mix and stir it all together.
  5. Once the fruit has cooked, place it in a baking dish (recommended size is 31 x 21cm) and spread the crumble layer on top. Bake for 20 minutes, until the top turns a golden brown. 

Best served with some coconut yoghurt or custard/cream. I also drizzled some maple syrup on too!

Due to using rolled oats in this apple and pear crumble I did keep thinking I was eating a morning treat… On the plus side, I had it for breakfast this morning and it didn’t feel like a sickly dessert. It’s delicious!

It has such a warming smell and taste from the cinnamon and warmed apples that it reminded me of Chrismas at home. Had to keep reminding myself that it is Spring! 

This is the first Easter when I haven’t longed for, or wanted, any ‘sweet’ treats or chocolate (of the sugar laden, dairy variety). Instead I’ve craved Sweet Potato Brownies and other sugar-free snacks. Just goes to show what your body craves when it gets used to healthier foods!

Later on today I’m making a sugar-free, vegan chocolate and almond cheesecake.

Happy Easter! 🐰🐣


Ps: follow me on snapchat for more recipes etc., smallkellebelle is my username 👻

Sunday breakfast

Pancakes are my go-to Sunday morning breakfast treat and I love trying out different variations.

This week I made gluten-free, coconut flour pancakes with raspberry and blueberry sauce.

This is a slightly altered version to the one I made before and tastes so much better! I omitted the peanut butter from the recipe and used 4 eggs (free-range, organic) instead of 2, as well as adding 3 tablespoons of liquid coconut oil to the mixture. 

I also added raspberries to the sauce which gives it a slightly sweeter, jam-like taste. 👌🏼


Homemade nutella

I LOVE Nutella but it is full of sugar, not to mention dairy (which I am trying to avoid!)… So I decided to make some vegan friendly hazelnut and cacoa spread instead!

This recipe is from Deliciously Ella who I am a bit in love with. Her books are packed full of amazing vegetarian and vegan recipes and healthy snacks. 

This Nutella spread was quite easy to make and tastes AMAZING!!!


  • Two mugs of hazelnuts 
  • 1/2 mug of maple syrup
  • 3 tablespoons raw cacoa powder
  • 1/2 mug of filtered water 


  1. Preheat the oven to 180 degrees and bake the hazelnuts for 10 minutes.
  2. Once they are cool, blend them in a (strong!) food processor until completely broken up. I used my Nutribullet (milled blade option) and this did the job.
  3. Mix in the cacoa and maple syrup and blend again.
  4. When this is completely smooth, slowly add in the water and blend. For this stage I used a handheld blender as it was too much liquid for my Nutribullet!

And that’s it! I got a jar and a half from this. Had to stop myself eating it all before I poured it into jars…