Thai Chicken Soup


thai soup ingredients


4 Chicken Breasts or 500g quorn chicken pieces for vegetarian option

6 Spring Onions

2 red chillis

1 green chilli

1 sweet potato

1 red bell pepper

1 chicken stock cube

2 tablespoons natural yoghurt

Juice of half a lime

1 tablespoon coriander

1 teaspoon black pepper

1 teaspoon turmeric

Thai chicken soup


  1. Dice the sweet potato, finely chop the chillis, slice the spring onions and the bell pepper and place in a large saucepan on high heat.
  2. In a jug, add 400ml of boiling water to your stock cube, stir well and then pour it into the sauce pan.
  3. Add the yoghurt, spices and coriander and lime and stir well, turning the heat down to medium.
  4. Make sure the chicken is defrosted. Rub the chicken breasts with olive oil and cook in the over at 190°C for 25 minutes, checking the chicken is cooked through when removing.
  5. Check the vegetables in the pan to see if they are soft. Take off the heat and leave to cool for 10 minutes. Blend the soup with a hand blender until smooth.



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.

Creamy Prawn Courgetti with a kick


Time : 20 minutes
Difficulty: Medium


100g Prawns

1 Courgette

150ml passata

3 tbsp Light Philadelphia

1 tsp chilli powder

1tbsp chives


  1. Turn the courgette into strips either using a spiraliser or a potato peeler.
  2. Put the passata, chilli powder and Philadelphia or cream cheese on the hob until they start to form a sauce.
  3. Make sure the prawns are fully defrosted and fry them with the courgetti in the tomato sauce for 3-4 minutes.
  4. Sprinkle the chives over the dish to serve.

Home Made Salsa


Time: 25 minutes
Difficulty: Medium


20 Plum Tomatoes

Half an onion

1 Green Bell Pepper

1/4 tin of chopped tomatoes

1/4 of a lime

1tsp chilli powder

1 tsp salt

1 tsp pepper

1 tsp garlic


  1. Cut the tomatoes in half and roast in the oven at 200℃ for 20-25 minutes.
  2. Wait for them to cool and add the pepper, chopped tomatoes, lime and all of the spices to a blender. Add in the roasted tomatoes and blend for 1 minute.
  3. Dice the onion and add it to the salsa.
  4. Put the salsa into a container and store in the fridge. It will keep for a couple of weeks.

Kiwi, Spinach and Blueberry Smoothie


Time: 10 minutes
Difficulty: Easy


2 Kiwis

20g spinach

50ml skimmed milk

30g blueberries

2 tbsp natural yoghurt

15 ml coconut (or tap water)


  1. Blend the kiwis, spinach and milk until smooth and pour into a glass.
  2. Clean the blender, then blend the blueberries, natural yoghurt and water.
  3. Pour most of the mixture into the glass, leaving a couple of spoonfuls behind.
  4. Drizzle the remainder of the blueberry mixture down the sides of the glass.
  5. Stir well before drinking!

Garlic and Herb Chicken, Lemon CousCous and Falafel

chicken and couscous

Time: 25 minutes
Difficulty: Medium


1 Chicken Breast

1tbsp mixed herbs

2 Garlic Cloves

Half a lemon

100g couscous

5 falafels

50g cucumber

2 tbsp Salsa


  1. Season a defrosted chicken with the garlic and mixed herbs and put in the oven to cook at 200°C for 20-25 minutes. (Depending on the size of the chicken breast this could take longer. Check the meat is white/ cooked through when removed.)
  2. Put the falafels in the oven 5 minutes after putting the chicken in to cook for 15 minutes.
  3. About 5 minutes before the chicken is ready, put the couscous into a bowl and boil the kettle. Pour the boiling water onto the couscous so it is completely covered, then wait 5 minutes. Squeeze the juice of the lemon onto it.
  4. Take the chicken and falafels out of the oven and serve with couscous.
  5. Dice the cucumber and add it and spoon the salsa on top.

‘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.