Deliciously Ella(@deliciouslyella) 인스타그램 상세 프로필 분석: 팔로워 2,457,717, 참여율 0.17%

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✨

🫐🫐Banana & Blueberry Breakfast Muffins🫐🫐 This is the kind of recipe you’ll want to make on repeat. Perfect for busy mornings or an afternoon snack, they’re sweetened with banana and blueberries, making them satisfying and great to have on hand throughout the week. Serves 12 4 ripe bananas 200g plain flour (we used gluten free) 3 tablespoons almond milk 2 tablespoons maple syrup 1 teaspoon vanilla powder (optional) 3 tablespoons coconut oil, melted 75g coconut sugar 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 150g frozen blueberries 1. Preheat the oven to 180°C fan / 350°F. Line a 12-hole muffin tin with cases. 2. Place 3 of the bananas in a large bowl and mash with a fork until smooth. 3. Add the almond milk, maple syrup, vanilla powder (if using), coconut oil and mix well to remove any lumps. 4. Add the flour, sugar, bicarbonate of soda, baking powder; whisk really well to form a smooth batter. Then mix through the frozen blueberries. 5. Pour the mixture into the muffin cases. Slice the remaining banana and place 1 piece on top of each of the muffins. Cook for 25–30 minutes until cooked through.

A summer hosting favourite🌞🌞 Whether you're sharing it with friends or adding it to lunch bowls throughout the week, these roasted sesame cauliflower bites are one to keep on repeat. They're inspired by buffalo cauliflower, but with a creamy tahini coating instead of hot sauce. Serves 6 125g plain flour 1 teaspoon garlic granules 1 1/2 teaspoons sweet smoked paprika 1 teaspoon ground cumin 1 pinch of cayenne pepper 200ml oat milk 650g cauliflower and/or broccoli, chopped into small florets 2 tablespoons black sesame seeds 3 spring onions, finely sliced 1 red chilli, deseeded & finely sliced Pinch of flaky sea salt For the sauce: 75g tahini 2 tablespoons maple syrup 2 tablespoons toasted sesame oil 1 lemon, juiced 50ml water 1. Preheat oven to 200°C fan / 425°F and line a large flat baking tray with parchment paper and grease with oil. 2. In a large bowl, mix together the flour, garlic, paprika, cumin and cayenne pepper, along with a large pinch of flaky sea salt. Pour in the milk and whisk to create a smooth batter. 3. Tip the vegetables into the batter and mix so that everything is coated. Place the vegetables on the baking tray, making sure to spread them out so they’re not touching (otherwise they will steam and won't get crispy). 4. Bake for 25–30 minutes, turning over halfway through (with a spatula if they’ve stuck slightly), until golden and crispy. 5. Meanwhile, make the sauce by whisking together all of the sauce ingredients. Season with black pepper and flaky sea salt. 6. Once the vegetables are golden, tip them into the sauce and toss to coat. Tip them back on the baking tray and roast for 10 minutes. Sprinkle over the sesame seeds, spring onion and chilli to serve.

Quinoa Caesar Salad 🥗🥗 One of our community's favourite recipes for good reason. Ready in under 30 minutes, this creamy, satisfying salad is made with chickpeas, tofu, edamame beans and quinoa, bringing nearly 35g of plant-based protein to every serving. Serves 4 4 slices bread, torn into bite-sized pieces 240g medium-firm tofu, cubed 1 x 400g can chickpeas, drained & rinsed 1/4 teaspoon dried red chilli flakes 2 tablespoons olive oil 100g quinoa 100g frozen edamame beans 80g watercress/ salad leaves Pinch of flaky sea salt For the dressing: 40g sunflower seeds 60g cashews 175ml oat milk 1 tablespoon smooth Dijon mustard 1 tablespoon nutritional yeast 3 tablespoons olive oil 2 lemons, zested & juiced 1. Preheat oven to 200°C fan / 425°F. Arrange the bread, tofu and chickpeas in 1 layer on a large flat baking tray. Sprinkle over the chilli flakes (if using), drizzle over the olive oil and season with flaky sea salt. Roast for 15–20 minutes, tossing halfway through until everything is golden and crisp. Set aside to cool completely. 2. Meanwhile, cook the quinoa in a large pan of boiling water, according to packet instructions. Tip in the edamame beans for the last minute to defrost. Drain and set aside to cool completely. 3. To make the dressing, simply place all of the ingredients in a high-speed blender and blitz until smooth and creamy. 4. To serve, toss together the quinoa, edamame beans and watercress (or salad leaves) in a large bowl. Then arrange on a platter and top with the croutons, tofu and chickpeas. Finish with the dressing drizzled over the top (or mixed in).

Oats have been a topic on everyone’s mind at the moment, and for us at DE, they have always been a staple ingredient in our pantry. They’re packed with fibre, so cost effective, and very quick to whip up. So we thought we’d share some of our favourite ways to serve them 💓💓 Starting off strong, these are our Peanut Butter Instant Overnight Oats, just topped with some stewed berries, some slices of crunchy apple (obviously a little more peanut butter) and a drizzle of maple syrup. Just SO many plant points. This is another one of our favourites: our apple cinnamon power porridge. It’s full of fibre, warming spices and naturally sweet apples - the kind of breakfast that keeps you full & energised all morning 🍎🍎 And if you’re craving something cosier, this bowl of baked pear, cinnamon & walnut porridge will do just that 🍐🍐If you fancy making it the ingredients for 2 portions are: - 120g oats - 250ml almond milk - 1 teaspoon ground cinnamon - 2 tablespoons maple syrup - 1 large handful of walnuts, chopped - 1 pear

🍓🍓Our version of summer in a salad 🍓🍓 This is our 15-minute strawberry & balsamic salad, packed with juicy strawberries, crunchy toasted pecans and a sweet, tangy balsamic dressing. It's fresh, vibrant and perfect for warm summer days. Serves 6 4 medium slices bread 1 clove garlic 80k kale, shredded 60g rocket 200g strawberries, hulled & quartered 50g pecans, roughly chopped For the strawberry balsamic dressing 100g strawberries, hulled 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 tablespoon maple syrup 1/2 teaspoon fine sea salt. 1. Toast the bread in the toaster, until crisp and then brush the bread with the garlic clove and chop into chunks and set aside. 2. Put all the strawberry dressing ingredients and 25ml water into a high-speed blender and blitz until you get a smooth vinaigrette. 3. Place the rocket and kale into a salad bowl and pour over the dressing, massaging the dressing into the leaves for a minute or two to soften them. 4. Add the strawberries, pecans and croutons into the salad and toss together so everything is coated. Serve immediately.

Easy No-knead Soda Bread ⭐️⭐️ So many of you loved our last bread recipe, so we thought we'd share another favourite. This easy soda bread couldn't be simpler to make - there's no kneading required, making it perfect whether you're new to baking or just looking for an easy homemade loaf. 350ml oat milk 2 tablespoons apple cider vinegar 250g strong white bread flour 150g wholemeal flour 100g jumbo oats 1 teaspoon bicarbonate of soda 1 teaspoon fine sea salt Large handful of nuts Large handful of seeds 2 teaspoons fennel seeds 1/2 teaspoons ground black pepper 
1. Preheat the oven to 180°C fan / 400°F and place a shallow baking tray in the oven to warm. 
2. Gently warm the milk in a small saucepan set over low heat until steaming. You can also warm the milk in a heatproof bowl in the microwave. Stir in the vinegar and set aside for 30 minutes.
3. Sift the flours into a large bowl, then add the oats, bicarbonate of soda, salt, nuts, seeds, fennel seeds (if using) and black pepper; stir everything together to combine. 
4. Make a well in the dry ingredients, then gradually pour in the curdled milk, stirring until the mixture comes together into a sticky dough. You don’t want to overwork the dough, so just bring everything together until you can no longer see any dry flour. 
5. Generously dust a clean work surface with wholemeal flour, then turn out the dough and shape it into a rough ball. Remove the baking tray from the oven and dust with flour. Place the dough on the baking tray and use a sharp knife to cut a cross, about two-thirds of the way down. Sprinkle a little more flour and a handful of porridge oats over the top. 
6. Bake in the oven for 30 minutes until deeply golden and the bottom sounds hollow when you tap it. Cool on a wire rack; or if you prefer a softer crust, wrap the bread in a clean tea towel and cool upside down on a wire rack.

Meal prep has never really been about getting ahead with every meal. For us, it’s about making a handful of thoughtful choices that make nourishing ourselves feel a little easier throughout the week. A batch of grains, a tray of roasted vegetables or breakfast waiting in the fridge can make all the difference on the busiest days. We’d love to know - which small rituals help make your week feel that little bit calmer. If you’d like more everyday recipes, gentle wellness inspiration and thoughtful ideas like these, comment ‘community’ below and we’ll send you the link to join our newsletter 🤍🤍

BRAND NEW Peanut Chocolate Topped Oat Bars 🤎 ✨you’ll find them now in Waitrose and on our website✨ We’ve taken one of our oat bars you know and love - our Peanut Butter Oat Bar - and finished it with a layer of rich dark chocolate for an extra-indulgent 3pm pick-me-up. We can’t wait to hear what you think. If you spot them in store, send us a message or tag us in your photos 🤎

A salad that tastes even better the next day 💛 Meet our 15-minute Mediterranean Pasta Salad. Fresh, vibrant and packed with artichokes, olives, sweet cherry tomatoes, basil, crunchy walnuts, lemon and plenty of extra virgin olive oil. It's the kind of recipe you'll make once and enjoy for days. As the pasta soaks up all those bright Mediterranean flavours, the leftovers become even more delicious - making tomorrow's lunch an easy win. Save this one for your week ahead ⭐️⭐️ Serves 2 150g short pasta 1 clove garlic, peeled Handful of walnuts, roughly chopped Pinch of dried red chilli flakes 200g cherry tomatoes, halved 2 preserved lemons, pips removed 7 finely chopped 100g canned Kalamata olives, stones removed 100g artichoke hearts, roughly chopped 1 large handful of basil, roughly chopped Drizzle of extra virgin olive oil 1 pinch of flaky sea salt & black pepper 1. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 7—9 minutes until al dente. Drain, reserving a mugful of cooking water, and refresh under cold water until cool to touch. 2. Meanwhile, roughly crush the garlic, walnuts, chilli flakes and a pinch of salt in a pestle and mortar. You can also use a mini-chopper or finely chop everything by hand. 3. Warm a drizzle of olive in a frying pan set over medium—low heat. Add the walnut mixture, followed by the cherry tomatoes, and cook for 5 minutes until fragrant and the tomatoes have softened slightly. 4. Remove from the heat, then stir in the pasta, preserved lemon, olives, artichoke, basil, a good drizzle of olive oil and a splash of cooking water. Season generously and toss together until combined. 5. Divide the pasta into bowls and garnish with the remaining basil.

🤎HELLO TO OUR BRAND NEW Peanut Chocolate Topped Oat Bars🤎 Back in the very early days of Deliciously Ella, our oat bars were made in a tiny kitchen with one simple idea: create delicious, plant-based products made with whole food ingredients, without ever compromising on taste. That idea still guides everything we do today. Our Peanut Butter Oat Bar has become one of your favourites over the years, so we wanted to give it an extra-indulgent twist with a rich dark chocolate topping, while keeping everything you already know and love about it. Looking back at where we started - with handwritten recipes, countless taste tests (the best part!) and a big idea - and seeing how far we’ve come never stops feeling special. Today, we’re lucky enough to have our own factory and an incredible team bringing new products to life, but the thinking behind everything we make hasn’t changed. We hope our newest addition to the Chocolate Topped family becomes your new favourite 3pm pick-me-up. ✨you can find them now in Waitrose and on our website✨

Garlicky Artichoke & Butter Bean Dip ⭐️⭐️ Recipe below! Hot weather calls for picky bits for dinner, and this creamy dip is the perfect addition to any spread. Packed with garlicky flavour, artichokes and butter beans, it's delicious scooped up with our Sweet Potato Crunchy Cracker Thins (or your favourite crudités). Ideal for last-minute hosting, sunny lunches or those evenings when dinner is best served on one big sharing board. Save this for your next summer get-together ✨✨ Serves 4 1 x 400g can butter beans, darned & rinsed 1 x 28g jar artichoke hearts in olive oil 1/2 clove garlic, peeled 1 preserved lemon, quarter & pipes removed 1 teaspoon flaky sea salt 1 pinch of black pepper To serve: Handful pf flaked almonds 2 teaspoons fennel seeds Handful of parsley Drizzle of extra virgin olive oil 1 pinch of flaky sea salt & black pepper Deliciously Ella Sweet Potato Crunchy Cracker Thins 1. To make the optional toppings to serve, warm a small frying pan over medium–low heat; add the almonds and fennel seeds, and cook for 5–7 minutes until golden. Set aside. 2. Place the butter beans, artichokes (along with the oil from the jar), garlic, preserved lemon, 1 teaspoon of sea salt flakes and 2 tablespoons of water into a high-speed blender; blitz until completely smooth. Taste to check the seasoning and adjust as needed. 3. To serve, spoon into a bowl, drizzle generously with extra virgin olive oil, and sprinkle over the parsley, toasted almonds, fennel seeds (if using) and plenty of black pepper.