November’s Food Videos

I’m so thrilled with the response so far to my food videos on Instagram. It’s so brilliant to see people recreating them, and I can’t even begin to explain how much I’m enjoying putting them together. Below are a few of the ones so far from this month…

The Little Green Spoon Pancakes

See the recipe here



See a similar recipe here, everything that I use, and my method are in the video and in the caption below it. I prefer using a whole egg per person instead of just the yolk, I find it much lighter.


Curry Style Noodles

See the recipe below


  • 1 chicken breast
  • 1 sheet of noodles
  • 1 onion
  • 1 clove of garlic
  • 1 inch of ginger (missing from video, but just grate it in with the onions and garlic)
  • 1 teaspoon of turmeric
  • 1 teaspoon of Chinese 5 spice
  • 1 teaspoon of mild curry powder
  • 1/2 tablespoon of honey
  • Juice of half a lime (optional)
  • Sesame oil (to cook and to add for taste)
  • Soy sauce (to taste)
  • 1 egg (optional, but it’s really good so try it!)


  • Soften the onion and garlic in sesame oil on a hot pan
  • Add the turmeric, Chinese 5 spice & curry powder to the pan and stir
  • Add the honey and lime juice
  • Fry for a minute or two (medium heat)
  • Add a drop of hot water to loosen the mixture
  • Chop your chicken and add  to the pan
  • Fry until the chicken is cooked through
  • Add another drop of water if necessary – see video for reference
  • Add the boiled noodles to the pan
  • Add the soy sauce and place back on the heat to fry again
  • In a separate pan, fry a beaten egg in sesame oil
  • When the egg is about 80% cooked, add to the noodles and chicken and mix well
  • Add extra sesame oil and soy sauce to taste
  • Serve & enjoy!

Tag me if you make it! @niamh_osullivan

Porridge & Yogurt Bread

See the recipe here


Vegetable Biryani


  • 120g basmati rice
  • 400ml vegetable stock from cube, you used 1 cube in 400ml water
  • 2 tsp curry powder
  • Pinch of salt
  • Pinch of chilli flakes
  • 1 onion
  • 1 clove of garlic
  • 2/3 cauliflower florets
  • 1 slice of butternut squash, cubed
  • 1/2 red pepper
  • Handful of fresh or frozen green beans
  • *you can add whatever veg you like, and as much of it as you please


  • Soften the chopped onion and garlic in sunflower oil on a hot pan
  • Weigh out 120g of rice and rinse it until the water runs clear. (This is really important)
  • Add the rest of the chopped veg into the pan
  • Then add the pinch of salt, curry powder & the chilli flakes
  • Add your stock cube to a jug and add 400ml of boiling water
  • Stir well and then add to the pan
  • Bring the mixture to the boil
  • Then add the rinsed rice and reduce the heat
  • Cook for about 15- 20 minutes, until the rice is fully cooked
  • Chop and add some fresh coriander for garnishing
  • Serve & enjoy!

Tag me if you make it! @niamh_osullivan


Healthy Granola

See the recipe here


Beef Stir Fry


  • Small fillet of beef
  • 1 small onion
  • 1 clove of garlic
  • 1 inch of ginger (we keep ours in the freezer so it’s easier to grate)
  • 1/2 a red pepper
  • 2 spring onions
  • 3 – 4 baby corn
  • Handful of sugar snap peas
  • Juice of half a lime
  • 1 sheet of Sharwoods noodles
  • Coriander to garnish


  • Heat a wok or large frying pan until smoking hot.
  • Pour in the oil and swirl around the pan, then tip in the beef strips, onion, garlic & ginger.
  • Cook, stirring all the time, until the meat is lightly browned, about 3 mins.
  • Then pour in the rest of the veg, the soy sauce, sesame oil & lime juice. (Save half of the spring onion for a crunchy garnish!)
  • Cook until heated through and the sauce coats the meat.
  • Add in the cooked noodles, coriander, and remaining spring onion.
  • Serve & enjoy!

One Pan Breakfast

See the recipe here – I just swapped the courgette for chorizo because I’m not the biggest courgette fan.


Slow Cooker Coconut Chicken Curry


  • 3/4 chicken breasts
  • 1 tsp of turmeric
  • 3 tsp of curry powder
  • 1 tsp of coriander powder
  • 1 knob of butter
  • 1 can of coconut milk
  • 1 tbsp of tomato purée
  • 1 onion
  • 1 clove of garlic
  • A handful of baby potatoes
  • A handful of green beans, or any veg you would like to add
  • Pinch of chilli flakes to season
  • Salt & pepper to season


  • Chop your veg and meat as you like them
  • In a small bowl combine curry powder, turmeric, coriander and salt. Toss to combine
  • Add coconut milk to the slow cooker
  • Place chicken breasts into your slow cooker
  • Add the bowl of seasoning ingredients
  • Stir the liquid to incorporate the seasonings
  • Add the tomato purée
  • Add baby potatoes and onions. Stir to combine
  • Cover the slow cooker and set to Low/Warm for 6-8 hours, or High for 4-6 hours
  • Before the last hour of cooking, give the curry a stir, and add in some extra seasoning/spice if necessary
  • Then add green beans or your veg of choice
  • Allow to cook for an additional hour
  • Turn off slow cooker and let rest for at least 20 minutes before serving
  • Serve chicken curry with basmati rice and some chopped coriander. I also added some natural yogurt and it was delicious! Enjoy!

*Note: This is a very mild curry, so add as much chilli flakes as you like to heat it up! 

Thai Green Chicken Curry

See the recipe here.


Chicken & Chorizo Jambalaya

See the recipe here. Make sure to add extra hot water and stir a lot when the rice is cooking if it starts to stick to the pan. Also, a non-stick pan would be a good idea in my opinion.


Breakfast Energy Balls


  • 100g of almonds
  • 200g of dates
  • 2 tbsp of coconut oil
  • 1 tsp of instant coffee
  • 1 tsp of cocoa
  • 2 tsp of almond butter
  • 15g of Flahavan’s Quick Oats


  • Add the almonds to the Magimix and blend until they are crumbled
  • Add the rest of the ingredients for a minute or two until you have a coarse & sticky mixture
  • Roll the mixture into bite size balls


Jamie Oliver’s Spaghetti Alla Trapanese

See the recipe here.


Chilli Con Carne

See the recipe here.


I hope you enjoy these recipes so far this month, there is lots more to come!

Niamh xx


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