Mango and Peach Ice Lollies


These natural ingredient ice lollies are so easy to make and are a great healthy treat during the summer!

You will need : Ice lolly moulds


80g mango chunks

1/2 a tin of peaches in juice

25ml water

40ml rice milk


  1. Put all of the ingredients in a blender and blend until smooth.
  2. pour into the moulds and put the moulds into the freezer.
  3. Leave the lollies to freeze for at least five hours.
  4. Enjoy!

Blueberry and dark chocolate muffins (made with coconut flour)

blueberry muffins



85g coconut flour

100g blueberries

3 tbsp melted butter

3tbsp honey

1 tbsp stevia

1/4 tsp baking powder

3 eggs

3 squares dark chocolate


  1. Preheat the oven to 200°C.
  2. Add the eggs, honey, stevia and butter to a bowl and stir until smooth.
  3. Sift the flour and baking powder into the wet ingredients and mix together.
  4. Break the chocolate into small chunks and add to the mixture with the blueberries and stir.
  5. Line a muffin tray and add the mixture evenly.
  6. Bake for 15-18 minutes checking it is cooked through. Leave out to cool before serving.


Strawberry and Lime Frozen Yoghurt


Difficulty : Easy


100g Frozen Berries

40g natural yoghurt

3 tbsp Honey

Half a lime

30 ml coconut water


  1. Put the frozen berries in a blender,  with the yoghurt and honey and squeeze the juice from half a lime in.
  2. Blend together, slowly adding the coconut water.
  3. Store in the freezer for at least 3o minutes before serving.


Mother’s Day Recipe – Gin & Tonic Cupcakes


Warning- You will get tipsy making these.

Difficulty – Medium 
Makes – 18 Cupcakes

Ingredients – for the cupcakes

175g Self Raising Flour

175g Butter

175g Sugar

3 Eggs

2 tbsp tonic water

2tbsp gin

For the butter cream

600g icing sugar

350g butter

1 lime

1tbsp tonic water

3tbsp gin


  1. Preheat the oven to 180c and line a cupcake tin with cases.
  2. Beat the sugar and butter until smooth and then add the eggs and mix for another minute.
  3. Sift in the flour, folding it in to the mixture as you go.
  4. Stir in the gin and the tonic water bit by bit and mix until smooth.
  5. Bake for 15 minutes until golden. Check with a fork to see if the cake is cooked through. Take the cakes out of the oven and leave to cool.
  6. To make the butter cream, whisk the butter until soft, gradually stirring in the icing sugar.
  7. Add the gin and squeeze half a lime into the butter cream. Keep stirring until soft and fluffy.
  8. Pipe on the icing and add lime zest to decorate.

‘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!

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.