January 21, 2016No Comments

Day 21 – Sweet nut smoothie

Sweet nut smoothieThis is an amazing new smoothie recipe that I have stumbled across and made some of my own adjustments to. Try it out, maybe as another breakfast smoothie recipe and enjoy the delicious, creamy, nutty, sweet flavour.

Gosh it has reminded me of the amazing flavour so much I may just dash out and make another one!

125g frozen mango
2 tablespoons of almond butter
handful of frozen blackberries
2 tablespoons of yoghurt - the thicker the better. I used a lovely natural one that had fresh passion fruit in it which was so gooooood!
half a teaspoon of wheatgrass powder
100ml of coconut milk

Throw them all in your smoothie maker and blend up until smooth. Then sip and enjoy!

Ciao for now x

January 17, 2016No Comments

Day 17 – Mushroom and Asparagus Quinoa Risotto

RisottoToday's blog post is another delicious recipe. This one is both vegetarian and gluten free, not to mention yummy!!

This recipe is packed full of protein thanks to it's quinoa ingredients, not to mention all the good vitamins and minerals in the vegetables.

Very easy to cook, you just need a little bit of patience, as you do with any risotto.


1 tablespoon of extra virgin olive oil
3 cloves of garlic
600ml of vegetable stock (preferably homemade but fine to use vegetable stock cubes)
100ml of boiling water
250g of quinoa
200g of mushrooms
5 asparagus stalks, chopped however chunky you like them
45g butter
20g of goat's cheese
10g of fresh flat leaf parsley
20g of Parmesan cheese - this is a luxurious addition so feel free to leave it out if you want

In a pan, heat one clove of garlic in the oil until it is soft. Add the stock and the quinoa to the pan and after about 7 minutes add half the mushrooms and keep stirring the ingredients constantly.

In another pan melt 15g of butter and the other two cloves of garlic and heat until the garlic is soft. Add the rest of the mushrooms and the asparagus and keep heating until both are nicely soft and coloured.

After about 12 minutes the quinoa should have absorbed the majority of the water so immediately add about another 50ml of boiling water and constantly stir. Let it simmer for about 15-20 minutes adding in the next 50ml boiling water very slowly and stirring constantly to ensure it does not burn or stick to the pan. After 20 minutes add the goats cheese and the parmesan if you are adding it. Put the lid on and let it sit for 5 minutes, with the pan off the heat.

Melt the last bit of butter to a pan and put the parsley in until the butter has melted.

To plate it up, add the mushrooms to the cooked quinoa and pour the parsley butter over the top and maybe add a little bit more of parmesan grated on the top.


Ciao for now x


January 9, 2016No Comments

Day 9 – Breakfast baked eggs with avocado and tomatoes

Baked eggs and avocadoWhenever people talk to me about wanting to lose weight, or they are having issues losing weight or they want to be healthier, the first question I always ask is do you have breakfast?

Now, before reading on, do you have breakfast? It still amazes me how many people skip breakfast despite it being so important to your body. Yes if you skip it, it can cause you to put on weight in some situations but breakfast and the importance of it is for another post (even a smoothie shouldn't take too long to sort out).

Now one of my favourite breakfasts is mixing eggs, avocado and tomatoes in fantastic new ways and this recipe is just one of the ones I thought I would share. Obviously I served it with gluten free toast and lashings of butter but it was proper butter, not spread so that's better for you! Give this a go and try your own mixes too, next time I make it I want to add some chilli!

1 Avocado (I used one and a half because I had a spare half in the fridge that needed using)
5/6 cherry tomatoes, finely diced
2 eggs

Preheat your oven to 180 degrees celsuis and let's get started.

This is a very very simple recipe. Firstly, make sure the avocado is ripe, as if it isn't it will be really hard to mash and can sometimes be quite stringy. A good tip here is if you take the 'stalk' bit off the end of the avocado it can tell you the ripeness. If it's yellow, it's underripe, if it's brown it's overripe and if it's green it's just perfect!

Scoop out the contents of the avocado into a bowl, but keep the skins, making sure you remove the stone from the middle. Mash the avocado and the diced cherry tomatoes and add some salt and pepper to season. This is where I will add chilli in next time, cut very finely!!

Scoop the mix back into the avocado skins and make a small well in the centre. Where you made the well in the middle of both halves, crack your eggs. Now be warned, sometimes if you have small avocado and big eggs this can be a bit messy so I'd suggest putting the avocado skins on the baking tray at this stage so you don't have to move them later and spill the egg.

Put them in the oven to bake and now this timing depends on how you like your eggs. Runny eggs can take 12-15 minutes maybe, I like mine with none of the 'snotty' bits but not too runny a yolk (as I lose it as soon as I start eating it!) so I generally leave mine in for 15-18 minutes. 20 minutes or above will be a hard cooked yolk.

Then simply take out, add another splash of pepper, some buttered toast and devour. The creaminess of the avocado works so well with the sweet and tangy tomatoes and the runny hot yolks it's just delicious!

No more excuses for not eating breakfast!

Ciao for now x

December 10, 20151 Comment

Energy balls

This is one of my most favourite treats, a little recipe I stumbled across and have made my own by mixing up. You can guarantee that a new batch of these is made every single week and in the fridge to be eaten all week. Sweet, sticky, nutty and nutritious it's a complete guilt free snack that replaces my cake cravings!! Give them a try, all you need is 10 minutes preparation time and a blender....that's it!


200g Almonds
400g Medjool dates (any dates can be used)
2 tablespoons of Goji Berries
2 tablespoons of Chia Seeds
1 tablespoon of Milled Flax Seeds
2 tablespoons of Coconut Oil
2 tablespoons of Almond Butter

Super easy recipe to make. Put all of the dry ingredients in the blender: almonds, goji berries, chia seeds, flax seeds. Make this as chunky or as fine as you want. I personally like mine with lovely little nuggets of almonds so I give it about 30 seconds to a minute altogether in the blender.

Pit the dates (big seeds taken out from the centre!) and pop them, the coconut oil and almond butter into the blender and blend it up. It should all be nicely sticky and start lumping together. If it doesn't then just add a teaspoon of water at a time until it does. Add the water, then blend and see if it sticks together and if not then continue until it gets nicely sticky together.

That's pretty much it. Now the best thing is to put a sheet of baking paper on a baking tray, roll the mixture into balls of the size you want and pop them on the tray. When I make this many I usually make between 25 and 30 balls but it completely depends on the size you want them. Then pop the tray in the freezer for about an hour just while it all sets. Then you can either leave them in the freezer and eat from there (I do love them frozen too, they're like little frozen cakes!) or I usually add them to a plastic container and pop them in the fridge.

I have kept mine for about 3 weeks but just be aware that the longer they're in the fridge the more they tend to dry out if there are more nuts to the mix.

Then you can tailor the recipe as you like. If you want to be more nutty and less sticky just play with adding less dates and more nuts or the other way around. They are great little snacks to eat all the time.

One of the girls in my class even got her own DIY kit which you can see in the pics below. I gave her all the ingredients in their own little bags for her to give a try. Easy as 1, 2, 3!!

Bags of ingredients Energy balls

If you liked this post then watch out for next week and I'll post a chocolate variation for you...yes, CHOCOLATE that is yummy and nutritious!

Ciao for now x

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