Deliciously Ella(@deliciouslyella) 인스타그램 상세 프로필 분석: 팔로워 2,491,415, 참여율 0.22%

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✨

APRIL MONTHLY ROUND UP ⭐️ We’ve loved embracing the change of season in the DE kitchen this month, bringing a little more colour to our plates. Our camera roll is full of vibrant pinks and greens, and these recipes feel just as good as they look. As always, everything is simple to make and designed to leave you feeling nourished and satisfied. Swipe through for a look at the past month in the DE kitchen 😋 1 Mixed Berry Smoothie – simple, refreshing and the most beautiful shade of pink 2 + 3 + 4 Nourishing garlic & chilli spaghetti – a flexible base you can adapt with whatever you have to hand. We used cavolo nero, but any leafy greens work perfectly 5 Pecan, vanilla & dark chocolate cookies – rich, indulgent and always a favourite 6 + 7 Minty Pea Hummus – fresh, vibrant and ready in minutes, perfect for sharing 8 Crunchy veggie slaw – colourful, satisfying and delicious alongside our ultimate bean chilli 9 Roasted sweet potato & carrot salad with crispy chickpeas – hearty, warming and full of flavour 10 Creamy protein pasta – a long-time favourite in the DE community 11 + 12 A few more moments of our Mixed Berry Smoothie 13 Cacao & chia pudding – a much-loved recipe on the app, especially with fresh berries and creamy yoghurt 14 Aromatic peanut salad bowl – packed with plants and bold flavours 15 The cosiest bowl of pasta 16 One last smoothie for good measure

🍫Choc Quinoa Bites 🍫 These chocolate fridge bites are full of toasted coconut, puffed quinoa, seeds and sticky dates - so you get that perfect mix of crunch and chew in every bite. Safe to say, we can’t stop making them in the Deliciously Ella office right now. With plenty of fibre, antioxidants and omega-3, they’re ideal for an afternoon pick-me-up or something a little sweet after dinner with a mint tea. Serves 18 50g desiccated coconut 50g puffed quinoa 100g mixed seeds 200g dark chocolate 2 tablespoons coconut oil 250g Medjool dates, pitted 100g nut butter 1 pinch of sea salt 1. Preheat the oven to 160°C fan / 350°F. Line an 8 x 8”/ 20 x 20cm baking tin or a 900g / 1lb loaf tin with baking parchment. 2. Add the desiccated coconut, puffed quinoa and seeds to a large baking tray and spread into an even layer. Roast for 10–15 minutes until golden. Remove from the oven and leave to cool. 3. Melt the chocolate and coconut oil in a bain-marie or in a heatproof bowl in the microwave on a low heat setting. Stir until smooth, then set aside. 4. Add the dates, nut butter and a pinch of salt to a food processor. Blend for a few minutes until a coarse paste forms. Pour in the melted chocolate and toasted quinoa mixture, then pulse briefly until just combined. 5. Transfer to the mixture to the lined tin and press down firmly into a smooth, even layer. Chill in the fridge for at least an hour, until firm, then slice into bites.

🌶️Triple Bean Chilli🌶️ We’ve always loved cooking with beans, and this chilli is one we come back to again and again. It’s warming, comforting and full of rich, delicious flavour - perfect with fluffy rice or wrapped up in tortillas. It’s also really easy to adapt. If you don’t have the exact beans, just use what you’ve got - cannellini beans or chickpeas both work so well here. Simple, cosy and so satisfying 🤍 Serves 4 1 onion, peeled & finely chopped 3 cloves garlic, chopped 1 x 400g can chopped tomatoes 120g red kidney beans, drained & rinsed 9about half a can) 1 x 400g tin black beans, drained & rinsed 1 x 400g tin borlotti beans, drained & rinsed 1 tablespoon balsamic vinegar 2 tablespoons tomato puree 1 tablespoon maple syrup Pinch of ground cumin Pinch of smoked paprika Pinch of dried red chilli flakes 1 tablespoon olive il Pinch of salt and pepper 1. Place a thick bottomed pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt and cook for 5-10 minutes until soft. 2. Once soft, add the spices and tomato puree and cook for 5 minutes before adding the chopped tomatoes, kidney beans, black beans, borlotti beans, balsamic vinegar, maple syrup, chilli flakes and a pinch of pepper. 3. Bring the whole thing to the boil, before reducing the temperature and leaving to simmer for 25-30 minutes until thick and delicious. 4. Once cooked, taste and add any more salt or pepper needed before serving.

The smoothie so many of you asked about… Banana, Tahini & Cacao 🍌 We shared a little glimpse of this on our stories and were amazed by how many of you wanted the recipe - so here it is. It’s creamy, chocolatey and just the right amount of indulgent. With plenty of fibre, iron and healthy fats, it’s a great one for busy mornings or an afternoon pick-me-up. Serves 2 400ml plant-based milk 2 whole ripe bananas, peeled 2 tablespoons tahini 2 whole pitted Medjool dates 4 tablespoons shelled hemp seeds 4 tablespoons porridge oats 1 tablespoon cacao powder 1 handful of ice cubes 1. Place all the ingredients into a high-speed blender and blitz until smooth & creamy. 2. Pour into glasses and serve straightaway.

The ultimate Sunday bake 💖 almond & raspberry muffins. A little twist on our classic oat muffin recipe - this version swaps in ground almonds for a softer texture, richer flavour and a naturally nutty sweetness (plus an extra fibre boost). Juicy raspberries bring just the right balance, but feel free to use whatever berries you have to hand. Best enjoyed, fresh from the oven and still warm✨ Serves 12 100g porridge oats 100g plain flour 100g ground almonds 1 teaspoon ground cinnamon 1 teaspoon bicarbonate of soda 1 tablespoon chia seeds 200ml soya milk 200ml maple syrup 50g coconut oil, melted 75g raspberries Small handful of flaked almonds (Optional, but we added in one small handful of stem ginger for an extra kick) 1. Preheat oven to 180 C/ 160 C fan/ 350 F. 2. Grease a 12 hole muffin tray with coconut oil, or line with muffin liners 3. Place the oats into a blender and blitz until fine. 4. Place the milled oats into a large bowl along with the flour, ground almonds, cinnamon, bicarbonate of soda and chia seeds. Whisk until no lumps remain. 5. In a jug stir together the soya milk, maple syrup and coconut oil. 6. Make a well in the centre of the dry ingredients and stir through the wet ingredients. Mix gently, just until everything is incorporated - be careful not to overtax. 7. Scoop equal amounts of muffin batter into your prepared tray, dot each muffin with raspberries and spring over some flaked almonds. 8. Bake for 25-30 minutes until risen and golden brown. Remove from the tray and cool before eating.

These tahini brownies are a little throwback to the early Deliciously Ella days - inspired by one of Ella’s very first recipes. Still just as rich and fudgey, but with a wholesome twist thanks to simple, nourishing ingredients. Because food isn’t just about what fuels us - it’s about those small moments of joy, slowing down, and sharing something delicious. So take your time, enjoy the process, and don’t forget to savour every bite of these perfectly gooey brownies 😋 Here’s what you’ll need: 5 1/2 tablespoons cacao powder
300g coconut sugar
200g plain flour
100g coconut oil
4 tablespoons tahini
200ml almond milk
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Pinch of sea salt
100g 70% dark chocolate, roughly chopped Method: 1. Preheat the oven to 180C (350F), fan setting. 2. In a large bowl, combine the cacao powder, coconut sugar, flour, bicarbonate of soda, baking powder and salt, mixing until smooth and lump-free. 3. Gently melt the coconut oil over a low heat, then stir in the tahini and almond milk until fully combined. 4. Pour the wet mixture into the dry ingredients, add the chocolate chunks and mix until you have a smooth batter. Transfer to a lined baking tin and bake for 30–35 minutes - set on top, but still soft and fudgey in the centre. 5. Allow to cool before slicing into squares. Members, just search ‘Tahini Brownies’ in the app 💖

💫💫Welcome to episode 5 of Done in Twenty💫💫 We couldn’t end the series without one of our favourite quick comfort dishes. This Lemony Broccoli & Walnut Orecchiette is fresh, vibrant and full of flavour. Sweet peas and greens balance perfectly with toasted walnuts for richness and a boost of omega-3. It’s quick, comforting and perfect for busy midweek evenings. Serves 2 2 servings orecchiette (about 150g) 1 head broccoli, cut into very small florets 150g frozen peas 75g walnuts, finely chopped 2 large cloves garlic, finely chopped 1-2 red chillies, finely chopped 1 lemon, zested Drizzle of olive oil, and extra to serve Pinch of flaky sea salt & black pepper 1. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8-9 minutes, until al dente, adding the broccoli and peas for the final 2 minutes. Drain, reserving a cupful of cooking water. 2. Meanwhile, place a frying pan over medium heat and add a drizzle of olive oil. Add the walnuts, garlic and chilli and cook for 4-5 minutes, until fragrant and lightly golden. Remove from the heat. 3. Add the cooked pasta, broccoli and peas to the pan. Pour in a splash of the reserved cooking water and stir over low heat until everything comes together in a glossy sauce. Remove from the heat. Stir through the lemon zest and season generously. 4. Divide between bowls and finish with a drizzle of olive oil. Delicious served with a fresh green salad.

💛Welcome to episode 4 of Done in Twenty💛 If you’re looking for something quick and satisfying, this 10-minute high-protein bowl is the answer. Packed with black beans, quinoa, edamame and a creamy tahini dressing it’s all about simple ingredients that work hard for you. Easy, nourishing and ready in minutes ⭐️⭐️ Serves 2 1 x 400g black beans, drained & rinsed 200g cooked quinoa 1 block of tofu, cubed 1 tablespoon toasted sesame oil 1 teaspoon paprika 1 red chilli, finely sliced 1 lemon, zested 100g frozen edamame bans, defrosted 100g baby leaf spinach, washed & shredded For the dressing: 2 tablespoons tahini/ almond butter 2 tablespoons soya sauce/ tamari 1 lemon, juiced 1 tablespoon, toasted sesame oil

🌞Welcome to episode 3 of Done in Twenty🌞 This time, we’re making a 7 plant salad - perfect for those days when you’re left with a mix of ingredients in the fridge, it’s not a fussy recipe, so feel free to swap for rocket, or tomatoes for carrots. It’s simple, flexible, and exactly what you need when you’re craving a big bowl of nourishment 🥦 Serves 2 1 x 400g black beans, drained & rinsed 2 tablespoons toasted sesame oil 1 teaspoon paprika 1 red chilli, finely sliced 250g quinoa, cooked 1 lemon, zested 100g frozen edamame beans, defrosted 1 small handfuls of spinach, washed & shredded 100g cherry tomatoes, halved 100g pickled cabbage (sauerkraut) 2 tablespoons sesame seeds Pinch of flaky sea salt 1 pinch of ground black pepper (Optional: we also added a spoonful of beetroot hummus) For the dressing: 2 tablespoons tahini 2 tablespoons tamari/soy sauce 1 lemon, juiced 1 tablespoon toasted sesame oil 1. In a bowl, toss the black beans with 1 tablespoon sesame oil, paprika, pinch of flaky sea salt and red chilli. 2. Mix 1 tablespoon of sesame oil and a large crack of black pepper and lemon zest into the cooked quinoa. Divide into 2 wide bowls. 3. Place the edamame, spinach, tomatoes, cabbage and black beans on top of the quinoa, keeping each separate in their own section. 4. For the dressing, whisk all of the ingredients in a bowl until smooth. Drizzle 1/2 over 1 bowl of the vegetables and top with a sprinkling of sesame seeds and chilli. Store the remaining dressing in an airtight container and put both the dressing and remaining bowl in the fridge for the next day.

💫Welcome to episode 2 of Done in Twenty💫 This fresh noodle salad comes together with the simplest of ingredients, finished with a creamy tahini dressing that takes just minutes to make. It’s the perfect speedy lunch, full of flavour and crunch. If you have leftovers, it keeps beautifully in the fridge for tomorrow - just store the dressing separately in a jar to keep everything crisp🫛 Serves 2 150g noodles 100g frozen peas Handful of cashews 2 small handfuls of mixed seeds 1/2 cucumber, deseeded & thinly sliced 1 avocado, diced Small handful of mint, roughly chopped Small handful of coriander, roughly chopped Pinch of flaky sea salt For the dressing: 2 tablespoons tahini 1 tablespoon maple syrup 1 tablespoon white miso paste 1 lemon, zested & juiced 1 tablespoon tamari 1 tablespoon olive oil 1. Bring a small saucepan of salted water to the boil. Cook the noodles for 4-5 minutes until al dente, adding the peas for the final minute. Drain and refresh under cold water until cool to touch. 2. Set a small frying pan over medium-low heat, add the cashews and seeds, and cook for 8-10 minutes until golden. Remove from the heat and set aside. 3. To make the dressing, in a small bowl, whisk together the tahini, maple syrup, miso, lemon zest and juice, tamari, olive oil and 1 tablespoon of water. 4. To serve, toss together the noodles, peas, toasted nuts and seeds, cucumber, avocado, mint and coriander. Pour over the dressing and season to taste with flaky sea salt. Divide into bowls and drizzle with extra virgin olive oil.

Welcome to Episode 1 of Done in Twenty ⭐️ A new series for those busy days when you want something quick, but still delicious and nourishing - with dinner on the table in just twenty minutes. We’re starting with a midweek favourite: our 15-minute veggie fried rice. It’s quick, colourful and full of goodness - the kind of meal that feels as good as it tastes. Packed with all 5 of your 5-a-day, 12 plant points and protein-rich tofu, it’s a simple way to bring something wholesome to the table, even on your busiest evenings. Save this one for the days you need it most 🤍 Serves 2 2 tablespoons sesame oil 2 cloves garlic, finely choppes 1 small chunk of ginger, finely chopped 2 carrots, julienned/ coarsely grated 100g broccoli, cut into bite-sized pieces 400g white cabbage, shredded 100g frozen peas, defrosted 140g firm tofu, cubed 250g cooked basmati rice 2 tablespoons tamari 1 handful of mint, roughly chopped 1 handful of Thai basil, roughly chopped 1/2 lime, juiced 1. Warm the oil in a large frying pan or wok over high heat. Add the garlic and ginger and cook for 1 minute until fragrant. 2. Add the carrot, broccoli, cabbage, peas, and tofu. Cook for about 5 minutes, stirring regularly, until the vegetables are just tender. 3. Add the cooked rice and cook for 2—4 minutes, stirring often, until hot and steaming.4. Remove from the heat, then stir through the tamari and lime juice. 5. Divide into bowls and scatter over the mint and Thai basil. Delicious with a spoonful of crispy chilli oil.