Deliciously Ella(@deliciouslyella) 인스타그램 상세 프로필 분석: 팔로워 2,495,878, 참여율 0.23%

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✨

✨Episode 1: One-Pan Wonders ✨ A little while ago, we asked what you wanted to see more of - and the answer was clear: simple, one-pan dinners with minimal washing up. So we’ve created a new series dedicated to exactly that. The kind of recipes you can lean on midweek - wholesome, satisfying and made without the usual kitchen chaos. We’re starting with a favourite: our Creamy Sweet Potato Satay Curry. Rich and nutty with garlic, chilli and plenty of ginger, gently spiced with turmeric and curry powder, then simmered with coconut milk, sweet potato and tofu for a nourishing, fibre-packed finish. Comforting, vibrant and wonderfully simple. Serves 4 Ingredients For the curry paste: 4 cloves garlic, peeled 2 red chillies, stalks removed 1 small chunk of ginger, peeled and roughly chopped 1 brown onion, roughly chopped 1 teaspoon ground turmeric 2 teaspoons curry powder 1 teaspoon fine sea salt 1 pinch of freshly ground black pepper For the curry: 2 tablespoons olive oil 500g sweet potatoes, cut into 3cm chunks 1 block firm tofu, drained and cut into 1cm pieces 4 tablespoons peanut butter 1 tablespoon maple syrup, optional 1 tablespoon tamari 1 x 400ml tine coconut milk 240g canned chickpeas 3 large handfuls of baby spinach, roughly chopped 2 limes, juiced & zested Handful of coriander, roughly chopped Handful of peanuts, roughly chopped 1. To make the curry paste, simply add all the ingredients to a mini-chopper or food-processor and blitz into a course paste. 2. Warm the olive oil in a large, deep saucepan or casserole dish set over a medium-low heat. Add the curry paste and cook for 15-20 minutes until fragrant and golden. 3. Stir in the sweet potato, tofu, peanut butter, maple syrup, tamari and coconut milk. Half-fill the empty coconut milk tin with water and pour into the pan. 4. Bring to a simmer and cook for 30 minutes, adding the chickpeas after 15 minutes, until the sweet potato is tender and the curry has thickened. Stir frequently to prevent it sticking to the pan. 5. Stir in the spinach until wilted, then add the lime zest and juice. To serve, divide into bowls and top with the coriander and peanuts (if using).

✨February round-up ✨ Longer days, the first glimpses of sunshine and that sense that a new season is on its way. February called for comfort - the sweet, nourishing kind. Cosy bakes, simple ingredients and recipes made to share. Healthy eating isn’t all or nothing. It’s about balance, joy and making space for the foods you love 🤍 1 Raspberry thumbprint cookies - simple to make and always a 3pm favourite in the office 🍓
2 + 3 Lazy aubergine lasagne - a long-time community favourite for good reason.
4 The best kind of deliveries arriving at the office 🤩🤩
5, 6 + 7 Sticky maple & pecan fudge - made with Medjool dates and toasted pecans, and surprisingly easy to put together.
8 + 9 Harissa & almond pearl barley salad - a classic from the app that we had to bring back to the grid.
10 Apple & cinnamon power porridge - a fibre-packed breakfast that’s perfect for prepping ahead💫💫
11, 12 + 13 Roasted squash & crispy sage spaghetti - finished with plenty of black pepper.
14 + 15 Turmeric & tofu noodle soup - cosy, vibrant and ideal for a midweek supper.

Sticky Marmalade Buns 🍊 Soft, fluffy layers swirled with sweet, citrusy marmalade and a hint of cinnamon - these buns are pure comfort in every bite. They’re just the thing when you’re craving something sweet but want to try something a little different. Baked until golden, then spooned with warm, glossy marmalade, they’re perfectly sticky, gently spiced and so comforting. Bake a batch over the weekend and enjoy with a cup of tea - they won’t last long 🤍 Makes 12 For the buns: 500g strong white bread flour 3 tablespoons coconut sugar 1 fast action dried yeast 1/2 teaspoon fine sea salt 250ml oat milk 4 tablespoons olive oil 4 tablespoons maple syrup 2 teaspoons vanilla bean paste For the filling: 4 tablespoons marmalade 1 tablespoon olive oil 1 teaspoon ground cinnamon 1 lemon, zested 1 orange, zested For the topping: 2 tablespoons coconut sugar 2 tablespoons marmalade 1. Sift the flour into the bowl of a stand mixer fitted with a dough hook and stir in the coconut sugar. Add the yeast to one side and the salt to the other, then mix to combine. 2. Gently warm the oat milk, olive oil, maple syrup and vanilla in a small saucepan over a low heat until just lukewarm (around 38–48°C / 100–120°F). 3. With the mixer on a low–medium speed, slowly pour the warm milk mixture into the dry ingredients. Once combined, increase the speed and knead for 10–15 minutes, until the dough is smooth, shiny and elastic. (You can also knead by hand.) 4. Shape the dough into a ball on a lightly floured surface. Lightly oil the bowl, return the dough, cover and leave to rise for about 1 hour, or until doubled in size (it may take a little longer in a cool kitchen). (Recipe continued in the comments 🍊🍊)

Fresh, vibrant, and full of flavour 🥒🌿 These Cucumber, Edamame & Tofu Bowls with Soy and Sesame are the kind of effortless lunch that makes eating well feel easy. Simply chop, toss and let the veggies soak up all those rich umami flavours, then spoon over rice or noodles. With 5 plant points in every bowl, it’s a colourful, nourishing recipe to keep on repeat. Find this one, plus 75+ more quick and feel-good ideas, in Quick Wins - recipes made for everyday cooking. Head to the link in our bio 💚

Golden Turmeric Rice with Roasted Cauliflower ✨Recipe below! If adding more fibre to meals has been on your mind lately, this is such a great place to start. It’s nourishing, full of plant points, and just as good served cold the next day - ideal for lunchboxes or make-ahead meals 💛 For 4: 1 cauliflower, broken into florets 3 shallots, thinly sliced 240g beluga lentils 1 1/2 teaspoons ground turmeric 4 tablespoons olive oil 1/2 bulb garlic 100g cashews 1 lemon, peel shaved in 1cm 2 whole cloves 2 cardamom pods 1/2 cinnamon stick 2 bay leaves 150g brown basmati rice, rinsed 1 tablespoon maple syrup 1 bunch of coriander, roughly chopped Pinch of salt and black pepper 1. Heat the oven to 200°C fan / 425°F. Add the cauliflower, shallots and lentils to a large tray with 1 tsp turmeric, 1 tbsp olive oil, a generous pinch of salt and lots of black pepper. Toss well and spread into an even layer. 2. Slice the very top off ½ bulb of garlic, wrap it tightly in foil and tuck it onto the tray. Roast for 20–25 minutes, stirring once, until everything is golden and crisp. 3. Meanwhile, warm 1 tbsp olive oil in a saucepan over a low heat. Add the cashews, lemon rind, cloves, cardamom pods, cinnamon stick and bay leaves. Cook for 4–5 minutes, stirring often, until lightly golden and fragrant. 4. Stir in the rice, then pour in 375ml water and ½ tsp salt. Bring to the boil, then cover, reduce the heat and simmer for 25–30 minutes, until all the water has been absorbed. Remove from the heat and leave to stand for 10–15 minutes with the lid on. 5. Squeeze the roasted garlic cloves into a small bowl and whisk with the lemon juice, maple syrup, 2 tbsp olive oil, ½ tsp turmeric, salt and black pepper to make the dressing. 6. Fluff the rice, tip into a serving bowl, then stir through the roasted cauliflower mixture, half the coriander and half the dressing. Finish with a pinch of sea salt flakes, scatter over the remaining coriander and serve with the rest of the dressing on the side.

Coffee Overnight Oats ☕️🥣 A favourite from Quick Wins, and such a good way to start the day. These overnight oats are perfect for prepping ahead - they take just a few minutes, come together in one bowl, and give you a nourishing breakfast for the week. Packed with fibre to keep you feeling full all morning, whilst also giving you your coffee fix. Top with pistachios, a drizzle of maple syrup and plenty of raspberries, or make it your own with whatever you have to hand. You’ll find this recipe (and 75+ more) in Quick Wins - head to the link in the bio to get your copy 💛

A bowl of pasta always goes down a treat, and this Cavolo Nero & Walnut Spaghetti is one of those recipes that’s bound to be loved by everyone around the table 💚 It comes from Healthy, Made Simple and it really lives up to its name. Just toast the walnuts, gently cook the garlic and greens, then whizz everything together in a blender and toss through warm pasta. It’s incredibly easy, but tastes so good. If you don’t have cavolo nero, you can swap in whatever greens you have in season - spinach, kale or chard all work beautifully. Simple, nourishing and so vibrant - the kind of recipe you’ll come back to again and again. ✨ For 2: 2 servings of spaghetti (about 75g per person) large handful of walnuts 2 tablespoons olive oil, plus extra to serve 2 garlic cloves, thinly sliced 1/4 teaspoon dried chilli flakes 3-4 large handfuls of cavolo nero, leaves stripped from the stalks and roughly sliced juice of 1/2 lemon large handful of rocket sea salt and black pepper 1. Bring a large pan of salted water to the boil and cook the spaghetti until al dente. 2. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 4–5 minutes, stirring often, until golden. Tip them into a blender. 3. In the same pan, add the olive oil, garlic and chilli and cook briefly, just until fragrant. Add the cavolo nero and cook for a few minutes, until wilted, then transfer everything to the blender. 4. Drain the pasta, reserving a mug of the cooking water. Add about 150ml of the pasta water to the blender with a pinch of salt and pepper, then blitz until smooth. Toss the sauce through the pasta, loosening with a little more pasta water if needed. Stir through the lemon juice and adjust the seasoning to taste. 5. Divide between bowls and finish with a handful of rocket, a drizzle of olive oil and plenty of black pepper.

Another recipe from Quick Wins - Roasted Carrot and Hazelnut Salad with Garlic & Balsamic✨ This is the kind of salad you can make on repeat all year round. Warm, caramelised carrots roasted with olive oil, balsamic vinegar and a touch of maple syrup for that perfect balance of sweetness. Once they’re out of the oven, everything comes together effortlessly. Toasted hazelnuts and plenty of seeds are scattered through for crunch, making it nutty and properly satisfying. It’s packed with 10 plant points and just couldn’t be simpler to make, whether it’s a midweek supper or something to share with friends. You’ll find it in @ella.mills__ latest book, Quick Wins, alongside 75+ recipes designed for everyday cooking. Head to the link in our bio 💛

Supercharged Date & Banana Pancakes 🥞🤍 Pancake Day always comes around so quickly, and we couldn’t not share one of our all-time favourite recipes with you. These are the kind of pancakes the whole family will love - and they honestly couldn’t be simpler. Everything goes into a blender, then you just fry until golden. They’re packed with goodness, full of fibre from the oats, plus a little boost from the hemp and chia seeds, and naturally sweetened with dates. The best part? The toppings are completely up to you - coconut yoghurt, fresh fruit, a drizzle of maple syrup… you really can’t go wrong. So many plant points, so much deliciousness - and the full recipe is below ✨ For 4 3 ripe bananas 1 lemon, zested 4 pitted Medjool dates, roughly chopped 2 tablespoons shelled hemp seeds 1 tablespoon chia seeds 2 tablespoons jumbo oats 185 ml plant milk 150 g self-raising flour 2 tablespoons coconut oil, for frying 1. Place the bananas, lemon zest, dates, hemp seeds, chia seeds and plant milk in a food processor and blitz on a high speed for a couple of minutes until well combined and there are no lumps. 2. Add the flour and oats, then blitz again until you have a thick batter. 3. Heat a little coconut oil in a non-stick frying pan over a medium heat and fry large spoonfuls of the batter for a couple of minutes on each side. You will need to spread the mixture out a little to make 8–10cm / 3–4″ pancakes. 4. Keep the cooked pancakes warm (under a tea towel) while you use up the remaining batter. 5. Serve the pancakes with your choice of compote or berries, some coconut yoghurt, more hemp seeds or chopped nuts and a drizzle of maple syrup.

Our Go-to Miso Dressing 🤩🤩🤩 A true staple in the Deliciously Ella community for years now - and for good reason. We call it our go-to miso dressing because it’s the one we return to time and time again. It brings together everything we look for in a dressing: deep umami from the miso, gentle sweetness from the maple, and a touch of acidity from the rice vinegar. It’s simple, but layered - the kind of recipe that quietly elevates whatever it’s paired with. Always one to keep in regular rotation, and will keep well in the fridge for up to a month🤍🤍 For 2 3 tablespoons rice vinegar 1 tablespoon white miso paste 2 teaspoons maple syrup 3/4 teaspoon sesame oil 3/4 teaspoon tamari 1/2 teaspoon smooth dijon mustard 2 tablespoons extra virgin olive oil 3 tablespoons sunflower oil 1. Place all of the ingredients, except the oils, into a medium bowl and whisk to combine. Gradually add the oils in a steady stream, whisking constantly to create a smooth, emulsified dressing. 2. Drizzle a small amount over your chosen salad ingredients.

We shared a little sneak peek of this tiramisu in our January round-up, and since then so many of you have been asking for the full recipe - so here it is 🤍 With Valentine’s Day this weekend, it felt like the perfect moment to share something a little more special. But honestly, this is the kind of dessert we’d make for any weekend: simple, nostalgic, and guaranteed to make everyone at the table happy. It has everything you want from a classic tiramisu - soft sponge fingers, rich chocolate, and that perfect hint of bitterness from the coffee. The kind of dessert that feels indulgent, without being overly heavy, and always goes down a treat after dinner. If you make this, please send us a photo - we love seeing everything you make✨ For 6: For the sponge cake 200g plain flour 150g coconut sugar 20g cornflour 1 1/2 tsp baking powder 1/2 teaspoons bicarbonate of soda 1/4 teaspoons fine sea salt 2 tablespoons fine coffee granules 115ml soya milk 2 tsp apple cider vinegar 115ml olive oil 1 teaspoon vanilla bean paste 75ml aquafaba For the coffee soak 2 shots espresso or 2 tbsp fine coffee granules 50ml marsala or coffee liqueur 3 tablespoons coconut sugar 120ml maple syrup For the ‘cream’ 800g coconut yoghurt 2 tablespoons fine coffee granules 30ml Marsala or coffee liqueur 120ml maple syrup To serve: 2 tablespoons cacao powder Tip: If you’re using shop-bought sponge fingers, you can skip steps 1–4 and start from step 5. 1. Preheat the oven to 180°C / 160°C fan / 350°F. Grease and line a small, deep rectangular baking dish. In a large bowl, whisk together the dry ingredients, then gradually whisk in the milk, vinegar, oil and vanilla until you have a smooth batter. 2. Blend the aquafaba until foamy and pale, then gently fold it into the batter until fully combined. 3. Pour into the lined dish, smooth the top and bake for 35 minutes, until golden and a skewer comes out clean. Leave to cool completely in the dish. 4. To make the coffee soak, stir the hot coffee with the sugar and marsala or coffee liqueur (if using) until dissolved. Set aside to cool slightly. (method continued in the comments 💕💕)