TWG Wellbeing - Veganuary with Leafy Greens & Co


We have teamed up with some fab local businesses to create some helpful well-being advice for all brides on the run up to the big day! Over the next few months we will be helping you with some meal plan ideas, workout routines and skin care advice!

As many of you may have heard this month lots of people got on board with Veganaury…as we are nearly into February we thought you might want to continue with this healthy plant based diet or try it for the first time! We have decided to kick off TWG Well-being with the amazing Leafy Green and Co in Warrenpoint, it is a plant based café; they use no dairy and no refined sugar! We have tried and tested food and we can vouch for how delicious it is!

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Leafy Green and Co have kindly shared some of their favourite recipes with us! They are all suitable for the Vegan diet, easy to make and really tasty! For anyone who is a little unsure if plant based eating is for them, we asked Leafy Green and Co why plant-based meals are beneficial to your health and weight-loss! Here’s what they said!

  • Substituting things like lentils, beans, and mushrooms for mince reduces your saturated fat without forgoing the protein you need to keep you going all day long!

  • Introducing healthy fats in to your diet - like coconut oil and cashews instead of butter and cheese – keeps you feeling fuller for longer without draining you of the energy it takes to digest harsher fats.

  • Ridding yourself of refined sugars and replacing them with their unrefined variants – like coconut sugar and pure maple syrup – takes away the groggy feeling you’ll have from trying to digest heavily processed ingredients.

  • Eating a whole-foods diet provides your body with all of the vitamins, protein, carbs and healthy fats it needs! This eliminates your body’s cravings for snacks and short-term energy boosts.


Here are the recipes…we hope you love them as much as we do!! Be sure to give Leafy Green and Co a follow on Instagram ( for more inspo and if you’re at TWG trying on dresses give them a shout for brunch – you’ll not regret it!

Mexican Quinoa Bake


One medium white onion

One celery stalk

One small carrot

3-4 cloves of garlic

1 tin each of black beans, kidney beans

2 bell peppers; sliced

1 tin of tomatoes blitzed

2 teaspoons of tomato puree

150 ml of low-sodium vegetable stock

2 teaspoons of cumin, 2 teaspoons of smoked paprika, 1 teaspoon of chilli powder, 1 teaspoon of ground coriander

For the quinoa and oat topping:

One cup of gluten-free oats

One cup of cooked black or white quinoa

½ cup nutritional yeast

Again, 2 teaspoons of cumin, 2 teaspoons of smoked paprika, 1 teaspoon of chilli powder, 1 teaspoon of ground coriander


Dice your onions, carrots, celery and peppers and begin sautéing them in a little olive oil or a small splash of water in a pan on low head with the lid on, about 5-10 minutes until onions are soft and fragrant

Then add minced garlic and all of your spices and cook again with the lid on for about 30 seconds, until the garlic is fragrant but not browned

Stir in your tomato puree and cook for a further 30 seconds, before adding your blitzed tin of tomatoes and your stock

Cook this mixture for about 20 minutes until reduced, then add your rinsed beans

Pour this mixture into an 8inch and deep-set casserole dish

Sprinkle your quinoa and oat spiced topping overtop and bake for 30 minutes or until browned all over

Enjoy with our super simple  sweetcorn, mango and coriander salsa

1 tin of sweetcorn, drained

One beautifully ripe mango

1 red chilli, deseeded and diced

1/2 cup of chopped coriander

One red onion, finely diced

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Red Lentil & Mushroom Bolognese


One white onion diced

One stalk celery diced

One carrot diced

Three cloves of garlic minced

About two cups of mushrooms, blitzed to a mince-like texture

One cup of dried red split lentils

2 teaspoons of tomato puree

2 tins of chopped tomatoes

150mls vegetable stock

Splash of red wine; optional

Two teaspoons of dried basil


Begin by sautéing your onions, celery and carrot on low heat with the lid on in a little olive oil, until onions are soft and translucent

Stir in your minced garlic and cook for 30 seconds until garlic is fragrant and not yet browned

Stir in tomato puree and splash of red wine and cook for 30 seconds further

Cover whole mixture in chopped tomatoes, stock, basil, and lentils, and cook on low heat with lid on for 30 minutes

Stir in your blitzed mushrooms and cook for a further 10 minutes

Serve over your favourite wholemeal spaghetti, brown rice pasta or courgetti! Top with nutritional yeast as a beautiful replacement for parmesan cheese

Alternatively, turn it into a beautiful Shephard’s Pie by placing the mixture in a casserole dish and covering with celeriac & butterbean mash, or sweet potato slices! Bake this for about 40 minutes, until your chosen topping has browned.

Celeriac and Butterbean mash: one large celeriac, chopped and boiled for 15 minutes or until tender and one tin of butterbeans, drained – blitz together in a blender with 2 tablespoons of olive oil – so simple and so delicious, plus much lower in carbs than your typical mash!

Simple Lentil and Potato Dahl


One large white onion; diced

Two cloves of garlic; minced

One one-inch piece of ginger; minced

Two teaspoons of garam masala

One teaspoons of ground cumin

One teaspoon of chilli powder

One tin of tomatoes; blitzed until smooth

½ tin of coconut milk

One litre of low-sodium stock

One cup of dried red lentils

Two large, floury potatoes; chopped to inch-size pieces


Sautee your onions for about 5 minutes on low heat until soft and translucent

Add your garlic, ginger and spices and cook for 30 seconds until fragrant

Cover mixture in your blended tomatoes, stock, potatoes and lentils and cook for about 30 minutes, stirring occasionally, until your lentils are tender

Stir in your half tin of coconut milk

Serve over brown rice with some freshly chopped chillies and coriander leaf!

Low Carb? Sub your potatoes for one head of chopped cauliflower, and serve over lightly toasted cauliflower rice!

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Blueberry Swirl Cheesecake


525 grams (or 3 and a ½ cup) cashews soaked for at least 4 hours or overnight

100 grams (or ½ cup) melted coconut oil

Juice of 2 lemons

¼ cup of maple syrup

1 fresh vanilla pod scraped or 2 teaspoons of vanilla essence

2 tins of full-fat coconut milk, refrigerating overnight so the cream has separated from the water

100 (or one cup) grams of frozen blueberries

For the base

300 grams of walnuts

350 grams of medjool dates


For your base, blitz your dates in a high-powered blender for ten seconds, before adding your walnuts and blitzing for a further 10 seconds, until the mixture is crumbly but not wet.

Press this mixture into a 20cm lined round baking tin and tightly compact it with a spatula.

For your cake, take your soaked cashews and drain off any excess moisture.

Scoop the cream off of the top of your chilled coconut milk, leaving behind the coconut water (keep this water to add to your smoothies another time!)

Place the cashews, coconut cream and all other ingredients bar the blueberries in to your high-speed blender

Pulse this mixture on and off for a minute to break it down, and then blend it for anywhere between 2 and 5 minutes – you’ll know it’s done when it is completely smooth and resembles a milk-like consistency

Remove two-thirds of this mixture and set aside, then add your blueberries to the remaining one-third of the mixture in the blender, and blend once more until it is smooth; a little chunkier this time is fine

Poor the blueberry layer on to your crust and allow to set for 15 minutes in the freezer, before pouring over your two-thirds of vanilla lemon layer. Take a small spoon, and begin swirling your two layers together just a little so the blueberry appears faintly on top between the smooth cream layers.

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