Mini Chocolate Chip Cookies


I used to love this mini chocolate chip cereal when I was younger and had a serious craving for it the other day! Out of it, these were born 😀 They’re great with almond milk, as a little treat with a coffee or even as a porridge topper!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

1/2 cup of coconut oil (130g)
1/3 cup of maple syrup (120g)
1 tsp vanilla extract
10g flaxseeds, mixed with 3 tbsp of water to make a flax-egg
2 cups almond flour (190g)
2 tbsp coconut flour (30g)
½ tsp baking powder
2 tbsp cacao nibs (30g)

  1. Preheat your oven to 200°c/ 392°F.
  2. In your mixer combine all of the wet ingredients.
  3. Next, add the dry ingredients and combine until you have a cookie dough.
  4. Line 2 large baking sheets with baking paper and portion out the dough into mini cookies. (this recipe makes about 80!)
  5. Place the cookies in your oven and bake for 9-11 minutes until golden and cooked through.
  6. Place on a wire rack to cool before storing in an air tight container.
  7. Serve as is or with almond milk & enjoy!


Chocolate Coffee Mug Cakes


I love taking extra time over the weekend to come up with new and exciting ways to serve breakfast. Baked oats are one of my absolute favourite things to have, I always team them with a coffee so I thought why not combine the two?! And naturally, there had to be a healthy dose of chocolate in there too!!


This recipe is Gluten Free & Dairy Free.

50g oats
1 medium egg
10g honey
20g melted chocolate (I used Sweet Freedom chocoshot chocolate shot)
140ml your chosen nut milk (I used Rebel kitchen Coffee Mylk)
1 espresso shot
70g raspberries

Serves 1 hungry person or 2 moderately hungry people!


  1. Preheat your oven to 200°c/ 392°F.
  2. In a large bowl whisk together all of the liquids.
  3. Stir in the oats and whisk together until the mixture is combined.
  4. Add half of the raspberries to the bottom of an oven proof dish(es), pour in the oat mixture and then scatter the remaining raspberries on top.
  5. Bake in the oven for 25-35 minutes until fully cooked to your liking, enjoy!


Scrumptious Spice Bowl


Move over spice bag – today I’m bringing you the ultimate Friday night fakeaway – the scrumptious spice bowl. For the last few week’s I’ve been having a different variation of this every night – it is completely hassle free and bursting with flavour, perfect for a Friday night in!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

500g baby potatoes
350g chicken breast
100g spinach
2 tsp coconut oil
Large pinch of chipotle
1 tsp paprika
1/4 tsp garlic granules
30-40g grass-fed butter/ghee
1/4 cup Frank’s red hot


  1. Preheat your oven to 200°c/ 390°F.
  2. Slice the baby potatoes into chips and add to a large bowl with the melted coconut oil, chipotle, paprika, garlic granules and a large pinch of coarse salt.
  3. Lay them out on a baking tray lined with grease proof paper and bake in the oven for 20-25 minutes until they begin to golden and crispy.
  4. In the meantime slice the chicken and add it to the bowl to gather and remaining spices/oil.
  5. Melt the butter/ghee and pour half of it over the baby potatoes and cook for a further 5 minutes.
  6. Add the remaining butter to the hot sauce.
  7. Toss the chicken in the hot sauce, remove the potatoes from the oven and add the chicken to the tray, mixing thoroughly so that the potatoes are nicely coated in the sauce.
  8. Cook for 10-12 minutes until the chicken is fully cooked before switching your oven to the grill/broiler function for 3-5 mins to allow both the chicken and potatoes to crisp nicely.
  9. Remove from the oven and mix in the spinach. Once the spinach has wilted nicely, serve and enjoy!IMG_8186

Lamb Cutlets with Chimichurri Sauce

featured image in blog post number 2

I absolutely adore lamb it’s one of my favourite meats, bursting full of flavour and cooks in minutes. What I love about this recipe is how quick and easy it is to prepare. It is one of my favourite mid-week staples as it takes less than ten minutes from fridge to table and is perfect for al fresco dining during the last few weeks of the summer!

Lamb is such a versatile meat, used in so many different cuisines across the world. Here I’ve chosen to pair it with chimichurri which is an Argentinian accompaniment normally served as an uncooked sauce. Using it as a marinade is an absolute game changer, I really feel that you can never have enough of it, and it’s delicious with lamb.

Featured image in blog post number 1

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

8 to 12 lamb cutlets
1 small onion
1 clove of garlic, peeled and crushed
Large handful of flat-leaf parsley
1 level tsp dried oregano
½ tsp dried thyme
½ tsp paprika
½ tsp ground cumin
Large pinch of piri piri seasoning
1 tsp grated lemon zest
100ml olive oil
3 tbsp sherry vinegar
Pinch of coarse salt and pepper


  1. Roughly chop the onion and add it to a large bowl with the garlic, herbs, spices, lemon zest, oil and vinegar.
    blog post body pic 1
  2. Blitz until you have a finely chopped sauce, seasoning with a pinch of salt & pepper.
    blog post body pic 2
  3. Coat the lamb cutlets in a half of the sauce and leave to rest for at least 1 hour in the fridge.
  4. Remove the lamb from your fridge a little in advance of cooking and allow to come to room temperature.
  5. Heat a large griddle pan until smoking hot and cook the cutlets for 3-4 minutes a side until the fat is nicely rendered and the meat is cooked to your liking.
    blog post body pic 3
  6. Serve and enjoy with the remaining sauce, lightly browned baby potatoes and mixed leaves.
    This is a sponsored post, you can check out loads more tasty lamb recipes here.Feature image in blog post number 3


Baked Aubergine

I have fallen head over heals with baked aubergine in the last 2-3 weeks, so much so that I have been sitting down to plates of it by itself! Aubergines are such fantastic vegetables – they work great as a side dish in place of sweet potato/cauliflower. This seasoning is my current favourite, you have got to try it out!


This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

2 large aubergines
2-3 tsp olive oil
3 cloves of fresh garlic, minced
1 tsp Italian herbs
1 tsp piri piri seasoning
Sprinkle of coarse salt


  1. Preheat your oven to 200°c/ 390°F.
  2. Slice and score the aubergines.
  3. Mix the olive oil together with the spices and salt before basting the aubergine slices with the mixture.
  4. Lay them out in an oven proof dish.
  5. Bake in the oven for 35-40 minutes until golden and delicious!


Cauliflower and Kale Curry


I absolutely adore cauliflower whether it’s boiled, baked, steamed, stir-fried… you name it! This Cauliflower and Kale Curry is my favourite thing to meal prep at the moment, it keeps so well and can be eaten as is, teamed with some pan fried chicken or bulked up with extra kale & courgetti – there really are so many things that it can be eaten with!


This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

1 large head of cauliflower (700-800g), separated into florets
150g kale, roughly chopped
1 red onion (150g), diced
4 medjool dates (85g), roughly chopped
1 tbsp medium curry powder
1/2 tbsp turmeric
1 tbsp garam masala
3 cloves of garlic, minced
1 chilli, finely chopped
1/4 tsp ground ginger
1 tin coconut milk (400g)
30g almond butter
1/2 tsp coconut oil
15-20g flaked almonds, toasted – to garnish
Fresh coriander – to garnish
Sprinkle of coarse salt


  1. In a large wok heat the coconut oil and sauté the onions with the garlic and chilli, adding a little bit of water to stop them from sticking.
  2. After about 1-2 minutes, when the onions have started to become translucent add in the turmeric, garam masala, ginger and curry powder with a good pinch of coarse salt – mix thoroughly adding a good dash of water to create a paste.
  3. Allow the onions and spices to cook for 2-3 minutes before adding in the cauliflower.
  4. Mix thoroughly so that the cauliflower is fully coated in the spice mix before adding the almond butter and dates.
  5. Give everything a good stir and add in the coconut milk, stirring again until it has fully combined.
  6. Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for 15 minutes, stirring occasionally, until the cauliflower is fully cooked and the sauce is rich and creamy.
  7. Stir in the kale and leave to stand for 4-5 minutes before plating up.
  8. Serve and enjoy!IMG_7891

Simple Chia Pudding


I absolutely love making my breakfast ahead of time during the summer months and leaving it in the fridge overnight to set. This simple chia pudding is perfect for doing exactly that! Chia Seeds are loaded with antioxidants, protein & fibre – an excellent start to your day.


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Per pudding:
40g chia seeds
10g honey/agave, whichever sweetener you prefer
1 tsp vanilla extract
150ml almond milk
6-8 raspberries
Sprinkle of chopped pistachios


  1. In a large bowl, combine the chia seeds, sweetener, vanilla and almond milk.
  2. Once thoroughly mixed, cut half of the raspberries into halves and add to the mixture.
  3. Place in an air tight container and refrigerate over night.
  4. Once set, serve and enjoy with the remaining raspberries and a sprinkle of pistachios.


No-Bake Flapjacks


I absolutely adore oats, almond butter, maple syrup and chocolate – so with those as the staple ingredients these flapjacks are without a doubt one of my favourite sweet treats to have at the moment! They are so simple to prepare, the only thing that may be difficult is not eating them straight from the bowl! So – without further adieu, I give you my No-Bake Flapjacks!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

200g oats
160g smooth almond butter
150g maple syrup
Pinch of coarse salt
Shake of ground cinnamon
40g dark chocolate (min 70%)


  1. In a large bowl combine the almond butter, maple syrup, salt & cinnamon.
  2. Heat the mixture either over a bain-maire or in your microwave for 1-2 minutes until smooth.
  3. Fold in the oats and mix until fully coated in the mixture.
  4. Place the mixture into a baking tray and smooth out into an even layer.
  5. Chill in the fridge for 2-3 hours until set, remove from the tin and slice into bars.
  6. Melt the chocolate and pour generously over them, serve and enjoy!
    Best stored in the fridge 🙂


Sweet Potato and Bacon Baked Eggs


Baked eggs are one of my absolute favourite things to make at the weekends. Here is my latest combo just in time for you to try out this weekend!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Serves 2

100g of sweet potato spiralised
2 medium eggs
2 pieces of back bacon
1 tsp coconut oil


  1. Preheat your oven to 200°c/ 390°F.
  2. Lightly steam the sweet potato for 3-5 minutes with some salt & black pepper until softened.
  3. Add 1/2 tsp of coconut oil to a pan and heat until smoking, add the bacon and cook for 2-3 minutes a side until golden and crispy.
  4. Using the remainder of the oil, grease 2 ramekins.
  5. Chop up the bacon into bite-sized pieces and mix with the sweet potato.
  6. Add the bacon and sweet potato to the ramekins and create a small well in the middle.
  7. Crack an egg into each of the ramekins, sprinkle with salt and pepper and place in the oven.
  8. Bake for 15-20 minutes until the eggs are cooked to your liking.
  9. Serve and enjoy!


Roasted Romanesco Broccoli


I absolutely love both broccoli and cauliflower, Romanesco broccoli is the perfect in between! It is so versatile and delicious! This version baked with lemon and garlic is perfect to enjoy by itself or to add to your dinner as a side dish.


This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30

1 head of Romanesco Broccoli (300g)
1 tsp olive oil
Juice and zest of 1/2 lemon
2 cloves of garlic, minced
1/4 tsp cayenne pepper
Coarse salt & cracked black pepper


  1. Preheat your oven to 190°c/ 375°F.
  2. Separate the broccoli into florets and place in a large bowl.
  3. To the bowl add the olive oil, lemon juice, zest, garlic and cayenne pepper and mix thoroughly.
  4. Lay the broccoli out onto a baking tray lined with parchment paper and sprinkle with salt and pepper.
  5. Bake in the oven for 25-30 minutes, until crispy & golden. Serve and enjoy!