With being lactose intolerant comes the harsh reality of not being able to eat pizza. In an attempt to satisfy my pizza craving I started to experiment with a range of foods and soon stumbled across something I like to call the 'one pan pizza', as the name suggests can be cooked all in one pan! (minimal washing up, yay!) You can place anything your heart desires on there, go classic with some mushrooms and pepperoni or healthy, as I did, with mushrooms, olives and an egg.

Ingredients                                                                                                                                 Makes: 1
- 1 Tortilla wrap
- 4 tbsp Passata
- Handful of mushrooms, sliced 
- 1 Red onion, sliced
- Handful of black olives, sliced 
- 1 Egg 
- 1 tsp Mixed herbs
- Handful of fresh parsley 
- Salt & pepper


Method
Step 1 - Preheat the grill to 180C. Oil a pan and cook the mushrooms and onions. Once the onions are transparent and the mushrooms have browned a little take them out of the pan and place them on a plate to the side.

Step 2 -  Place the tortilla wrap in the pan and smear the passata all over, sprinkle with dried mixed herbs. Add the mushrooms, onions and olives, leaving a space or 'well' in the middle for the egg. Sprinkle with fresh parsley. 

Step 3 - Crack the egg in the middle of the 'pizza' and place under the grill for approximately 10 minutes or until the egg white is cooked, careful not to burn the edges.

Step 4 - Using a lengthily spatular, carefully transfer onto a plate and enjoy! 

Holly

Method
Step 1 - Slice the red cabbage and iceberg lettuce into thin, short strips, grate the carrot using the larger grating side of the grater. Chop the tomato, removing the juices and seeds. Finely chop a handful of fresh coriander. Place in a bowl along with the drained chickpeas and mix together.

Step 2 - In a separate small bowl or jar, mix together the dressing ingredients, stir until well incorporated and drizzle on top of salad.

Tuck in and enjoy!

Ingredients                                                                                                                                  Serves: 2
500g Black Beans, from a can
1 Red onion, Chopped
2 Garlic cloves,  minced
1 Vegetable or chicken stock (follow packet guidelines for amount of water) 
1 Tomato, de-juiced and chopped
1 Tsp origano or any herb you like, fresh would be better
Salt & pepper to taste 





Method
Step 1 - Place the chopped up onion in a pot with a splash of olive oil and cook until transparent 

Step 2 - Once the onions are cooked, place in the garlic and cook for a further minute. Add the vegetable or chicken stock, black beans and herbs and simmer for 30 minutes 

Step 3- Whilst the soup is simmering, chop up the tomatoes, making sure to remove the seedy juice bits that you can cheekily snack on as we won't be using them. 

Step 4 - Just before the 30 minutes are up, season with salt and pepper for taste. 

Serve and enjoy! 

Looking to have it as a main meal? Serve it with rice instead.

Ingredients                                                                                                                                  Serves: 1
For the salad:                                                               
- 1 Carrot, matchstick thin pieces                                
- 1 red cabbage leaf, matchstick thin pieces                
- Handful of spinach. matchstick thin pieces      
- Handful of fresh chopped coriander         

For the dressing:                                                                                     
- 1/2 Tbsp Sesame seed oil 
- 1/2 Tbsp Olive oil  
- 1 Tsp Rice wine vinegar
- 1 Tsp soy sauce
- Pinch of brown sugar
- Salt and Pepper
- Sesame seeds (optional)  


Method
Step 1 - If unlike me, you have already chopped veg or a nifty gadget that does all the work for you this sept will take you no time. However, for you guys who are taking things back to basics simply chop the carrot, red cabbage and spinach into matchstick sized pieces, Be prepared, this can take a while.  

Step 2 - Once all chopped place in a bowl. It's now time to start making the dressing, in a small bowl add the sesame seed oil, olive oil, rice wine vinegar, soy sauce, brown sugar and salt and pepper and whisk together. 

Step 3 - Pour the dressing over the salad and then mix together. Chop up the coriander and further mix it in. 

Step 4 - Last but not least, add some sesame seeds on top to make it look prettier (optional).

Enjoy! 


                                                                                                                      
                                                                                   

Ingredients
For the base:                                                       For the toppings:
- 1/2 Cup Almond Milk                                        - 1 Banana
- 1/3 Cup Oats                                                    - Handful of Red Current
- 1 Tbsp Chia Seeds                                           - 1 Passion Fruit 
- 1 Tsp Honey


Method
Step 1 - In a jar, bowl, mug, what ever you fancy add the milk, oats, chia seeds & honey. Mix together & place in the fridge overnight.

Step 2 - In the morning, after the magic has taken place, take the oats of the fridge and give them a little stir or shake if you're using a jar with a lid. 

Step 3 - Chop up the banana, scoop out the passion fruit & pick the berries off their vine & place as toppings on top of the oats. 

Step 4 - Dig in and enjoy a hassle free breakfast!