Foodbank recipe ideas with anna!

Welcome to the Village Food Bank Recipe Blog!

Hi, I’m Anna, a BANT registered Nutritionist and Nutritional Therapist, and I’m delighted to sit on the board at the Village Food Bank as the in-house nutrition advisor. I'm passionate about supporting the LGBTQ+ community to fuel both body and mind with food that’s nourishing, simple, and budget-friendly.

Some of the best meals come from humble ingredients, and this blog is here to show just how delicious and satisfying meals made from food bank staples can be. Whether you’re cooking for yourself, your family or others, I hope these recipes help you feel empowered, inspired, and supported in the kitchen.

If you have any questions about eating well on a budget or want to request a specific recipe, I’d love to hear from you!

Warmly,

Anna

BA (Hons), PGDip, mBANT rCNHC

You can email me via the Village Food Bank at: thevillagefoodbank@gmail.com

Or directly: hello@annaroscher.com

Breakfast

Breakfast is described as the most important meal of the day, and for good reason. A breakfast built from protein, healthy fats and complex carbohydrates (carbs that break down slowly, giving us a slower release of energy) will keep you full until lunchtime and support a more balanced mood.

Microwave Scrambled Eggs

You can’t beat fluffy scrambled eggs for a nutritious, protein rich start to the day, and this quick and easy 3 ingredient scrambled egg recipe won’t disappoint!

Cook time: 5 minutes

Serves: 2 (or save half for the following morning)

Ingredients

• 4 eggs

• ¼ cup milk (cows or dairy free, whatever your preference)

• Salt

Step 1:

Crack the eggs into a microwave-safe mixing bowl and add the milk and salt. Whisk with a fork to mix.

Step 2:

Place the bowl into the microwave and cook for 30 seconds. Remove and whisk again (scraping the sides of the bowl if needed) and return to the microwave for another 30 seconds.

Step 3:

Repeat this pattern of 30 seconds in the microwave, followed by whisking until you get the consistency you like.

Step 4:

Eat! These scrambled eggs are just lovely on some wholegrain bread (or gluten-free bread).

For extra flavour you could try adding:

• Chilli flakes

• Hot sauce

• Fresh herbs (chives or dill, for example)

• Cheese

• Avocado on top of the toast

Overnight Oats (no cooking required)

Oats are a low cost and filling breakfast that are also super versatile as the topping options are endless! This recipe requires no cooking at all as the milk/plant milk does all the hard work, win!

Prep time: 5 minutes

Serves: 1 (but double up for two people)

Ingredients for the base

• ½ cup of oats (choose gluten-free oats if needed)

• 2/3 cup milk/dairy free milk (1 full cup if not using yogurt)

• ¼ cup plain yogurt/dairy free yogurt/some coconut milk (if you have it, but absolutely not essential)

Here's some topping ideas you can mix in to the base recipe!

• 1 tablespoon of peanut butter with some honey

• ¼ teaspoon cinnamon with ½ a mashed banana or apple

• Frozen fruit/berries

• Raisins/dried fruit and nuts

  
  

Step 1:

Place all the base ingredients into a small mason jar or Tupperware tub and mix well.

Step 2:

Add your chosen combination of toppings (or alternatively you can add these the following morning).

Step 3:

Place in the fridge overnight.

Step 4:

The next morning you can either eat cold, or heat in the microwave, whatever you prefer!

Lunch and Dinner Ideas

Pasta in a mug

There are few things more comforting than a mug of good old pasta and the great news is that this recipe requires no cooking at all, aside from boiling a kettle.

Prep time: 5 minutes

Cooking time: 10 minutes

Serves: 1 mug per person

Ingredients

• Pasta (gluten-free if needed)

Topping ingredients

• Tuna Pasta: 1 tin fish (e.g. tuna or salmon) with ½ tin sweetcorn and two tablespoons mayonnaise (or to taste) with some salt and pepper (serves 2, or save one portion for next meal).

• 1 tin sardines in tomato sauce with some cheese (sardines are old school, but unbelievably nutritious). Just mix the tin in with the pasta when its cooked.

• Italian pesto and white beans: 2 tablespoon pesto, 1 tin cannellini beans/navy beans/haricot beans (any white beans!) and a handful of cherry/or sundried tomatoes (if you have them). (Serves 2, or save one portion for next meal) Sprinkling of cheese or vegan cheese.

Step 1:

Fill half a mug (or half bowl, depending on how hungry you are) with pasta and fill the other half of the mug or bowl with boiling water.

Step 2:

Cover mug or bowl with a plate and leave for 10 minutes, or until the pasta is ready.

Step 3:

While your pasta is cooking, prepare your stir-through topping ingredients:

For Tuna pasta:

• Drain the fish, and sweetcorn to remove excess liquid.

• Mix the fish, sweetcorn and mayonnaise in a bowl and season to taste with salt and pepper.

For Italian pesto and white beans:

• Drain the beans and mix in a bowl with the pesto. Season to taste with sale and pepper. While the pasta is cooking, you can add the cherry tomatoes to the water to soften them.

Step 4:

Stir through your topping ingredients of choice (and some cheese or vegan cheese if you have it) and enjoy!

Speedy Microwave Chilli ‘non’ Carne

Who says you can’t make chilli in the microwave? This vegan chilli is tasty and satisfying, while being super high in plant protein.

Prep time: 10 minutes

Serves: 2

Serve with microwave rice or jacket potato.

Ingredients

• 1 clove garlic, crushed (or more to taste)

• 1 onion, finely chopped

• 1 tablespoon olive oil

• 1 x 400g tin chopped tomatoes

• 1 x 400g tin kidney beans

• ½ teaspoon paprika (I recommend smoked paprika if you can get it)

• ½ teaspoon chilli powder or flakes

• 1 x vegetable stock cube

Step 1:

Add oil, crushed garlic and chopped onion to a microwave safe bowl, along with the paprika and chilli powder and stir well. Microwave for 30 seconds then leave to stand for a few minutes.

Step 2:

Add the tin of tomatoes, kidney beans and vegetable stock to the bowl and stir well. Cover with a plate and microwave for 2 minutes.

Step 3:

Give it a good stir and add back into the microwave for another 2-3 minutes. Let it stand for a few minutes before serving with brown rice or a jacket potato, voila! You can add some dairy or vegan cheese or sour cream if you fancy it.