‘Nice Cream’ Sundae



2  bananas

50g frozen cherries

50ml almonds milk

2 tsp honey

2tbsp crunchy peanut butter

To decorate (optional)

1 square dark chocolate

1tsp peanut butter

handful of small berries


  1. Cut bananas into chunks and freeze for at least 2 hours.
  2. Put the frozen bananas, cherries, peanut butter, honey and milk into a blender. Pulse for a minute before blending at high speed for two minutes.
  3. Spoon into glass, and add the chocolate, an extra spoon of peanut butter and berries. You can get creative with this part and decorate it with whatever you like!

Butternut Squash and Sweet Potato Soup

This soup is a great winter warmer dish, packed full of vegetables and spices to kick start your metabolism and ward off illness.



1 Butternut Squash (diced)

500g Sweet potato, peeled and diced

1 carrot, diced

750ml of veg or chicken stock

2 tbsp chilli flakes or powder

1 tbsp cinnamon

2 garlic cloves

1 tsp honey

1 onion

50 ml natural yoghurt


  1. Boil the vegetables with the stock until soft, adding the stock gradually as you go. This will take roughly 30-40 minutes.
  2. Fry the onions with the garlic, honey and spices. Add them to the veg mixture and stir.
  3. Blend by hand, until the mixture is completely smooth. (unless you prefer your soup a bit chunky.)
  4. Bring the pan back to simmer and stir in the yoghurt.
  5. Serve with an additional swirl of yoghurt or cream on top.



Lettuce Tacos with Sweet Potato Wedges and homemade Guac


Difficulty: Medium
Time: 45 Minutes
Serves 3

A low carb vegetarian take on a Mexican dish, full of flavour and served with home made chunky dips.


350g mince (I chose quorn for a vegetarian option)

3 sweet potatoes

1/2 an iceberg lettuce

60g grated cheese

100g pasata

1 red onion

1 tbsp paprika

1 tsp cumin

2tbsp virgin olive oil

For guacamole (optional) 

2 avocados

1 large tomato

1 red onion

Juice of 1 lime

salt and pepper to taste

For yoghurt dip (optional)

100g greek yoghurt

2 tbsp chopped chives

1tbsp garlic salt

1tsp pepper


  1. Cut the sweet potatoes into chunky wedges , drizzle with either oil or honey and put into the oven at 180°C to cook for 35 minutes.
  2. Dice the onion and put in a pan with the mince and passata. Add the paprika and cumin and simmer for 10 minutes.
  3. (To make the guacamole) Mash the avocados, dice the tomato and onion and stir it in. Squeeze the lime for juice into it, add the salt and pepper and stir again.
  4. (To make the yoghurt dip) Add the greek yoghurt to a bowl, add the chives and garlic salt and pepper and stir together.
  5. Cut the outer leaves off the iceberg lettuce to form a bowl/taco shape. Spoon the mince mixture in, add the grated cheese and serve with the wedges and dip.

Almond and Cinnamon French Toast


Difficulty : Medium
Preparation: 10 minutes


2 slices of bread ( I chose seeded wholemeal)

1 egg

1 banana

30 ml almond milk

1tbsp cinnamon

1 tbsp coconut oil


2 tbsp flaked almonds

handful of frozen or fresh berries

2 tbsp of natural or greek yoghurt

1 tsp of nutella or chocolate spread


  1. Cut the slices of bread into strips. In a bowl mash the banana until smooth then mix the egg, milk and cinnamon together.
  2. Heat the coconut oil in a pan and then dip each of the strips into the mixture until they are fully covered.
  3. Fry each strip on each side for 1-2 minutes until golden brown.
  4. Mix the nutella with the yoghurt to form a dip. Serve with berries and flaked almonds.


Falafel, halloumi and spinach quesadillas


Difficulty: Easy
Preparation: 15 minutes

This vegetarian lunch is tasty and simple to prepare.


1 tortilla wrap

5 falafels (I chose spinach and chickpea)

25g halloumi cheese

2 tbsp salsa

20g cheddar cheese

20g spinach chopped

1/4 onion finely chopped


  1. Put the falafels in the oven at 180c for 5 minutes.
  2. Spread the salsa across the wrap and then add the cheese (grated.)
  3. Cut the falafels in half and add to the wrap with the spinach and onion.
  4. Fold the wraps in half and press the edges down with your thumb. Put in the oven for another 10 minutes.
  5. Cut into triangles and serve.

Berry Banana Smoothie Bowl


This breakfast bowl is full of antioxidants and easily prepared the night before. Just grab it in the morning and decorate and you’re good to go!


1 banana

50g frozen berries

50 ml coconut milk

20 ml natural or greek yoghurt

2 tbsp chia seeds

To Decorate: (optional)

1 square dark chocolate (85%)

Fresh raspberries

1 tbsp flaked almonds

1tbsp seeds

1 tsp honey


  1. Smoothie bowls are best prepared the night before to give them a chance to thicken overnight. Blend the berries, bananas, coconut milk and yoghurt together until smooth.
  2. Pour into a bowl and and stir through the chia seeds and leave in the fridge overnight.
  3. In the morning, add all the additional ingredients to the bowl, using either the ingredients above, or anything you want! (optional)

Falafel Salad with toasted pitta strips and lemon houmous


This vegetarian lunch recipe is filling and tasty, with barely any effort required to prepare. Simple!


5 Falafels (I chose spinach and chickpea)

5 plum tomatoes

1/4 of a whole cucumber

1 tbsp virgin olive oil

1 wholemeal pitta bread

2 tbsp reduced fat houmous (I chose lemon flavour)

1 tsp of chopped chives

tbsp of toasted seeds


  1. Put the falafels in the oven at 180°c to cook for 14 minutes.
  2. Cut the tomatoes in half, chop the cucumber into chunks, drizzle with the olive oil and sprinkle the seeds on top.
  3. Toast the pitta bread, then cut into strips.
  4. Spoon the houmous onto your plate, then sprinkle with chives.
  5. Take the falafels out of the oven, cut in half and add them to the salad.

Banana Pancakes with Caramel Sauce


These healthy banana pancakes are a great breakfast, treat or snack. They are really simple to prepare and I’ve included my own take on a healthy substitute for a caramel sauce. 


(Makes 2 Pancakes)

1 banana

1 egg

1 tsp of coconut oil per pancake

For the sauce:

70g of sultanas

1 tbsp peanut butter (smooth or crunchy)

40ml of skimmed milk

Optional: (to serve)

flaked almonds



  1. In a bowl mash up the banana until smooth then add the egg. Stir for one minute.
  2. Heat up one tsp of coconut oil in a frying pan, leaving it for a minute or so. Add in half the pancake mixture.
  3. Keep going round the edge of the pancake with a fork so it doesn’t stick to the pan. After about 30 seconds, flip the pancake.
  4. Cook for another 30 seconds on each side, then add the remaining coconut oil to the pan and repeat with the rest of the mixture.
  5. Blend the sultanas peanut butter and milk together until there are no lumps (at least one minute.)
  6. Pour over the pancakes and serve the dish with berries and flaked almonds.


Berry Banana Sunrise Smoothie


It may be the middle of winter, but this summer inspired smoothie is a great way to detox and fill up on vitamins.

It’s also a great breakfast to cheer you up on a dull, grey and rainy morning.


1 banana

75ml coconut milk or coconut water x 2

1/4 of a fresh pineapple

50g frozen berries

50ml natural/greek yoghurt

sprinkle of dessicated coconut

1 strawberry (to decorate)



  1. Blend the banana, 75ml of coconut milk/water and pineapple together until smooth and pour into a container.
  2. Blend the berries, yoghurt and remaining coconut water/milk until smooth and pour into a separate container.
  3. Pour the banana mixture into the glass, filling about one third of the glass.
  4. Then pour the berry mixture filling almost to the top. Fill the remainder of the glass with the banana mixture.
  5. Add a sprinkle of dessicated coconut and put a strawberry on the rim of the glass to decorate.



Leftover Turkey Curry



Happy New Year!

We’re all prone to over indulging at Christmas, so my first recipe this year makes use of all the leftover turkey  in the fridge. After all, you can’t really make a Quality Street Curry!

This spicy dish is a great way to start detoxing after the festive season and Turkey is a lean meat full of protein, that shouldn’t just be used at Christmas.

The great thing about making curry is you can adjust the ingredients depending on how spicy you want it to be.

Ingredients (serves 4)

500g turkey

250g brown rice

2 tbsp of virgin olive oil

1 tbsp garam masala powder

1 tbsp Cumin

1 tbsp Tumeric

1 tsp chilli powder

2 cloves garlic

1tbsp ground ginger or 1 inch root ginger

1 onion

1 bell pepper

1 stock cube ( vegetable or chicken)

1/2 cup of passata

1/2 a lemon

1/2 cup of natural or greek yoghurt

50g spinach

Salt and Pepper (to taste)

Chives (optional)


  1. About 3-4 hours before cooking, marinate turkey with the all of the spices, garlic and juice of half a lemon. Add a spoonful of yoghurt and stir it in. Either grate root ginger into the mix or add a tbsp of ground ginger. Leave in the fridge.

2.   Add the rice to a saucepan and start to boil. Brown rice takes about 40 minutes to boil, but start checking it after 25.

3. Add the oil to a wok, then add the onion and pepper (finely chopped.) Add boiling water to the stock cube to form a stock, then pour into the pan.

4. When the stock starts to reduce, add the turkey mixture and passata. After a few minutes add the yoghurt and the sauce should start to take a thicker, creamier texture. Taste the sauce and adjust/add herbs and spices according to your taste.

5. A few minutes before the curry is ready, add the spinach to the curry and stir well. When ready serve the mixture and add salt, (I used garlic salt) pepper and chives on top. (optional)