Deliciously Ella(@deliciouslyella) 인스타그램 상세 프로필 분석: 팔로워 2,491,236, 참여율 0.32%

Just a little reminder that when you find a lifestyle that’s sustainable, that’s wellness. When looking after your mind and body feels balanced, celebratory, delicious and full of abundance and colour, that’s wellness 💞 It’s not all or nothing, it’s not a life of deprivation; it’s nourishment, self-compassion and remembering that it’s what you do for decades, not on any given day, that matters✨

Baked Pear, Cinnamon & Walnut Porridge - a super warming breakfast very fit for the beginning of December 🌟 Ingredients for 2 portions: – 120 g oats – 250 ml almond milk – 1 teaspoon ground cinnamon – 2 tablespoons maple syrup – 1 large handful of walnuts, chopped – 1 pear

We’ve extended our £14 yearly membership offer for 48 hours 🌟 If you’ve been thinking about joining - or want somewhere to keep all your favourite recipes, meal plans and grocery lists in one place - this is a good moment to take a look. Here are a few of the recipes we’ve been cooking last month, all of which you’ll find inside the app: 1. Hasselback Squash with Jewelled Rice – This one feels special but the steps are simple. Useful if you’re hosting or just want something a bit more substantial for the weekend! 2. Green Shakshuka – Absolutely perfect for slow weekend breakfasts. You can use whatever greens you already have and it takes about 15 minutes from start to finish 🤩 3. Lemongrass & Miso Noodle Soup – Another 15-minute meal, and one that works well when you’re between meetings or don’t have energy for lots of chopping 💫 4–6. Mushroom & Walnut Ragu – A fantastically hearty veggie ragu we’ve been making big batches of. It’s freezes well and is the kind of thing you can spoon over pasta when you want dinner sorted quickly 💕 7–8. Date, Chia & Apple Pudding – Blend it the night before, it thickens on its own, and it keeps you going all morning. This is a really helpful breakfast to have in the fridge 🙌 9–10. Creamy Paneer-Inspired Tofu – From Ella’s 2024 cookbook Healthy Made Simple, we cooked it recently for lunch and the whole tray was gone quickly! 11. Celeriac, Potato & Kale Dauphinois – This dauphinois has become our go-to side for roast dinners. You can make it ahead, it slices neatly, and the mix of celeriac and potato gives it a really good texture 🌱 12–13. Festive Crumble – A simple crumble made with frozen berries, cranberries and a little orange. Great when you want to make something seasonal but don’t want to commit to a big bake 🍓🍊

Easy Veggie Lasage Recipe 💚 A year’s membership to our app is £14 until midnight on Sunday. Simply head to our deliciouslyella.com/membership 💫 Ingredients for the ragu: – 1½ tablespoons olive oil – 1 onion, peeled, halved & finely chopped – 2 sticks of celery sticks, peeled & finely chopped – 2 carrots, peeled & roughly grated – 250 g chestnut mushrooms, peeled & finely chopped – 4 cloves garlic, peeled & crushed – 4 sprigs thyme – 100 ml red wine (or extra vegetable stock) – 2 tablespoons tomato purée – 480 g green lentils (2 x 400g tin), drained & rinsed – 800 g chopped tomatoes (2 x 400g tins) – 250 ml hot vegetable stock – 12 spelt lasagne sheets For the white sauce: – 4 tablespoons olive oil – 80 g plain flour – 700 ml oat milk – 2 bay leaves – 1 pinch of ground nutmeg – 2 tablespoons nutritional yeast – pinch of sea salt & black pepper

The Black Friday messaging this year feels particularly relentless. As a team, we um and ah about participating every year. But we typically end up at the same place: this week just gives us a chance to make the membership more accessible - especially if you’ve been looking for tools that make cooking from scratch easier to fit into everyday life. So, until midnight on Sunday, our yearly membership is £14. If you’ve been curious about having all our recipes, meal plans, grocery lists and trackers in one place, you can start a free trial at deliciouslyella.com/membership and see if it adds to your health and wellbeing 💚

COOKBOOK EVENTS DATES! 💫 I’m so excited to be doing five events for Quick Wins - one this side of Christmas, and the rest happening in January. These gatherings are always a real highlight for me. Writing a cookbook can feel quite solitary at times, so getting to meet you, hear your questions, chat about the recipes, and talk about the small things that make everyday cooking feel easier for us all, it all brings each cookbook to life in such a special way. Whether you’ve been part of this community for years or you’ve only just found us, I would love to see you there. We’ll be chatting through the ideas behind the book, sharing practical ways to cook well when life is busy, building DE, and giving you a few things you can take home and try straight away 😋 All the dates and ticket linked in our bio. Hope to see you there! Ella x @bookbaruk @toppingsbath @toppingsedin @chorleywoodbookshop @piccadillywaterstones

Chocolate & Tahini Sesame Bites 🤩 Recipe below! These don’t need any introduction other than to say you’ll be hooked as soon as you make your first batch - perfect for satisfying that post-lunch/dinner taste of something chocolatey, but with a lot more goodness too. Ingredients: – 1 handful of white sesame seeds (about 50g / 1.8 oz), + extra to decorate – 1 handful of sunflower seeds (about 50g / 1.8 oz) – 1 handful of pumpkin seeds (about 50g / 1.8 oz) – 1 handful of unsalted peanuts (about 50g / 1.8 oz) – 200 g 70% cocoa dark chocolate, roughly chopped – 6 tablespoons tahini – 1 teaspoon maple syrup To decorate: – 2 tablespoons black sesame seeds – pinch of flaky sea salt How to make them: 1. Preheat the oven to 160°C fan / 350°F. Line a small baking tray (about 16 x 22 cm / 6 x 8”) with baking parchment. 2. Tip the white sesame seeds, sunflower seeds, pumpkin seeds and peanuts onto a small baking tray. Place the tray in the oven and cook for 8–10 minutes until golden; set aside to cool. 3. Gently melt the chocolate in the microwave set to a low heat or in a bain marie. Stir in the tahini, maple syrup, a large pinch of salt and the toasted seeds. Pour the mixture into the baking tray, use the back of a spoon to smooth out into an even layer and scatter over the black sesame seeds and the remaining white sesame seeds. Chill in the fridge for at least an hour. 4. To serve, break into bite-sized pieces and enjoy immediately. Store in a sealed container in the fridge for up to a week.

Spicy Jalapeño, Tomato & Coriander Broth 💚🌶️ This is a great recipe for those evenings when you want something with big flavour but don’t have the time (or energy) for lots of steps. The base is really simple: garlic, ginger, shallots and chillies cooked down, then blitzed with coriander, stock and coconut milk to make a smooth, punchy broth. The tomatoes burst as they simmer, the almonds add texture, and the black beans make it filling enough to be a full meal. You can serve it just as it is, or add noodles or brown rice depending on what you have at home. Ingredients for 3: – 2 tablespoons olive oil – 4 cloves garlics, thinly sliced – 1 small chunk of ginger (about 30g / 1 oz), cut into matchsticks/finely chopped – 2 shallots, thinly sliced – about 75g / 2.7 oz coriander (reserve a handful for garnish) – 3 jalapeño chillies, thinly sliced (reserve a small amount for garnish) – 600 ml vegetable stock – 1 x 400ml tin coconut milk – 2 x 250g packs cherry tomatoes, 1 pack halved – 2 handfuls flaked almonds (about 100g / 3.5 oz) – 1 x 400g tin black beans, drained & rinsed – pinch of sea salt & black pepper Steps: 1. Warm the oil in a shallow casserole dish set over medium heat; add the garlic, ginger, shallots and a pinch of salt and cook for 10 minutes, stirring occasionally, until fragrant and golden. 2. Remove the pan from the heat; add the coriander, chillies, vegetable stock and coconut milk and using a hand blender, blitz until smooth. The broth should be a lovely pale green colour. 3. Place the pan of broth over medium heat and bring to a vigorous simmer; add the tomatoes and cook (with the lid off) for 10–15 minutes, until the tomatoes have started to burst. 4. Meanwhile, set a small frying pan over medium–low heat; add the flaked almonds and cook for 8–10 minutes until golden. Remove from the heat and set aside. 5. Stir the black beans into the broth and warm gently for 2–3 minutes. Season to taste with salt. Divide between bowls, then scatter over the almonds and remaining coriander and chilli to finish.

Pecan Pie 😍 For those of you finalising your Thanksgiving menu, you need this recipe! Maple, cinnamon, orange zest and plenty of pecans, then the filling gets its structure from silken tofu. You’d never know it’s there, but it gives the pie that firm, custard-like set without tipping it into overly sweet territory. It also slices cleanly and holds its shape, which makes it a helpful one to prep a day or two ahead if you’re spreading out the cooking. For the pastry: – 200g flour - we used 50/50 mix of white and wholemeal – 130g coconut oil (set - not liquid) – 2 teaspoons sea salt – 5 tablespoons ice cold water For the filling: – 150g coconut sugar – 60ml maple syrup – 60g coconut oil – 1 orange, plus a squeeze of the juice – 100g coconut cream (hardened cream from the top of a chilled can) – 1 tablespoon cornflour – 1 teaspoon ground cinnamon – 300g pack silken tofu, drained – 300g pecans Step by step on deliciouslyella.com, simply search “pecan pie” 🥧 💫

Squash & Sage Risotto ✨ Recipe below! The trick is roasting the squash first - half gets mashed into the rice to make it naturally creamy, and the rest stays in soft chunks so you get a mix of textures. Everything cooks in one pot, the crispy sage takes a minute in a pan, and you end up with a really reliable dinner for cold evenings 🧡 Ingredients for 4 portions: 1 squash (about 1.2kg / 2.6 lb) 1 large handful of sage (about 25g / 0.9 oz), half sliced & the rest left whole 1 small handful of thyme (about 15g / 0.5 oz), leaves picked 4 cloves garlics, crushed 2 leeks, thinly sliced 2 sticks of celery sticks, finely diced 300 g risotto rice 1.2 litres vegetable stock (keep warm on the hob whilst you are cooking) 1 pinch of dried red chilli flakes (optional) drizzle of olive oil pinch of sea salt & black pepper Method: 1. Preheat the oven to 180°C fan / 390°F. To prepare the squash, cut in half widthways, remove the seeds and cut each half into 8 wedges. 2. On a large baking tray, toss together the squash, sliced sage, thyme, a drizzle of olive oil and season generously. Roast for 40–45 minutes until golden. 3. Warm 2 tablespoons of olive oil in a shallow casserole dish set over low heat. Add the remaining sage and cook for 3–5 minutes until crisp. Remove from the pan and set aside on some kitchen paper. 4. Add the garlic to the same pan (adding more oil as needed) and cook for 3–4 minutes until golden. Add the leeks, celery and a pinch of salt; cook for 10–15 minutes until softened. 5. Stir in the rice and cook for 2–3 minutes until shiny. Gradually add the stock, stirring frequently, until the rice is al dente and creamy. This should take about 30 minutes. 6. Remove the skins from half of the squash and roughly mash with a fork. Cut the remaining wedges into large chunks. Stir the mashed squash into the risotto, followed by the larger chunks. Season to taste and garnish with crispy sage leaves.

The recipe you need for the richest, most velvety Dark Hot Chocolate 🤎 Ingredients for 1: 250 ml almond milk 2 tablespoons maple or date syrup 2 teaspoons cacao powder 1 teaspoon almond butter 1 teaspoon ground cinnamon (optional but recommended!) 1 square dark chocolate (chopped) Divine x

Tahini & Chilli Noodles 😍 Recipe below! This is the ultimate no-effort noodle bowl for the nights when you want something properly satisfying but don’t have the energy for a long cook. It’s ready in 15 minutes, packed with plant protein and fibre, and the mix of creamy tahini, spicy chilli oil and black beans makes it feel so much more comforting than the effort it takes. We make versions of this all the time - whatever veg is in the fridge, a quick sauce, and noodles that cook in minutes. For the sauce: 2 tablespoons tahini 2 tablespoons crispy chilli oil (or your favourite chilli sauce), to taste 2 tablespoons tamari 2 tablespoons maple syrup 2 tablespoons brown rice vinegar For the noodles: 2 tablespoons sesame seeds 150g noodles (2 x servings; we used udon) 150g tenderstem broccoli, cut into bite-sized pieces 2 whole carrots (about 200g / 7 oz), julienned/coarsely grated 100g edamame beans 1 x 400g tin black beans, rinsed & drained handful of coriander (about 15g / ½ oz), roughly chopped Method: 1. In a small bowl, whisk together the tahini, chilli oil, tamari, maple syrup and brown rice until smooth. Set aside. 2. Warm a small frying pan over medium–low heat. Add the sesame seeds and cook for 6–8 minutes, until golden. Transfer to a bowl and set aside. 3. Bring a large saucepan of salted water to the boil. Add the noodles, broccoli, edamame beans and carrot. Cook for 4–5 minutes, until just tender. Drain, reserving half a cup of cooking water. 4. Return the noodles and veg to the pan. Add the sauce, black beans and sesame seeds. Stir well, adding a splash of cooking water to loosen if needed. Gently warm through for a minute or so. 5. Divide the noodles between bowls and top with the coriander. Save this for busy weeknights or WFH lunches when you want something warm, nourishing and full of flavour with almost zero thought 💕