Red Hot Chicken Bites


I am completely in love with baking chicken breasts, it is so quick and easy! I regularly make my Clean Curried Chicken Bites and these are my latest favourite combo!


This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 Chicken Breasts
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Granules
2 tsp Hot Sauce
2 tsp Oregano
1 tsp of olive oil/coconut oil
Pinch of coarse salt


  1. Pre-heat your oven to 200°c/390°F.
  2. Slice up the chicken into chunks and place in an ovenproof dish.
  3. Drizzle the oil and hot sauce over the chicken and sprinkle the spices and salt.
  4. Toss the chicken pieces around until they are nicely coated before placing in the oven.
  5. Bake in the oven for 20-25 minutes until the chicken is fully cooked.
  6. Serve and enjoy!IMG_7443

Piri Piri Spatchcock Chicken


Perfect for popping on the BBQ this weekend, or simply popping in the oven while you soak up the sun! A great way to dine al fresco with a delicious salad.


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

1 medium chicken (1kg)
1 large green chilli
4 cloves garlic
2 large handfuls of fresh coriander
4 tbsp of lemon juice
2 tbsp white wine vinegar
1 tsp smoked paprika
2 tsp oregano
1 tsp coconut oil
Large pinch of coarse salt
1 lemon chopped into rings


  1. To spatchcock, the chicken, place it breast-side down, with the legs facing you, using scissors, cut up along each side of the backbone to remove it.
  2. Open the chicken out and turn over, flatten the breastbone with your hand to spread the chicken out.
  3. Set the chicken aside while you prepare the piri piri marinade.
  4. To make the marinade place all of the remaining ingredients bar the chopped lemon into a small bowl.
  5. Using a hand blender, blitz until you have a nice paste. (Alternatively, you can do this in your food processor)
  6. Cover the chicken with the paste and set aside to marinade for 15-20 minutes.
  7. In the meantime, preheat your oven to 180°C fan, 350–375°F.
  8. Lay the lemon slices out on an oven proof dish and place the chicken on top.
  9. Bake in the oven for 60 minutes, until fully cooked.
  10. Remove from the oven and loosely cover with tin foil, allow the chicken to rest for 10 minutes before serving.IMG_7271

Prawn and Avocado Bites


Prawn and Avocado Bites make for the perfect summer canape! I absolutely love guac and prawns, the addition of cucumber makes for the perfect vessel! If you would like to bulk it up a bit then subbing the cucumber for sweet potato would be delicious!


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

125g (20) raw king prawns
1 avocado (100g)
300g cucumber
1 tsp coconut oil

For the guac:
2 tbsp lemon juice
1/8 tsp garlic salt
1/8 tsp cayenne pepper
Large bunch of fresh coriander

For the prawns:
1/8 tsp cayenne pepper
1/8 tsp garlic salt
1/4 tsp oregano
large pinch coarse salt
1 tbsp lemon juice


  1. Begin by slicing the cucumber into rounds, you will need one for every prawn!
  2. In a large bowl mash the avocado and mix the remainder of the guac ingredients.
  3. Heat a large pan with the coconut oil, once it is nice and hot add the prawns, sprinkle on the spices & salt.
  4. Cook for 1-2 minutes before adding the lemon juice and turning them onto the opposite side.
  5. Cook for a further minute or so until fully cooked and then remove from the heat.
  6. Stack the cucumber with a spoonful of guac.
  7. Finally add a prawn on top of each, repeating until you have used up all of the ingredients, serve and enjoy!


Smoky Chilli Popcorn


This smoky chilli popcorn is the perfect thing to sit down and relax with over the weekend!


This recipe is Gluten Free, Dairy Free & Vegan

2/3 cup (140g) whole grain corn kernels
2 tbsp coconut oil
1/2 tsp smoked paprika
1/4 tsp cumin
1/4 tsp garlic salt
1/4 tsp cayenne pepper
large pinch of coarse salt


  1. In a large saucepan heat the coconut oil on high.
  2. Once the coconut oil is fully melted and piping hot, add the corn kernels, reduce the heat and place a lid on top.
  3. Keep the saucepan over a medium heat, once you start to hear popping shake the saucepan continuously until it stops.
  4. Remove from the heat and place the popcorn in a large bowl, toss in the spice and salt and mix until evenly dispersed.
  5. Serve and enjoy!


Crispy Bacon & Pineapple Skewers


I love love love looooove bacon! I also love pineapple – this is a serious winning combination and the perfect little appetiser for BBQ season which given the weather at the moment is very nearly upon us!


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

Did you know I now have Snapchat?! Add thewonkyspatula to keep up with my day to day ramblings! I’ve been chatting through why I use some of the ingredients I do, along with my new approach to eating.

1/2 a pineapple (375g)
7-8 streaky bacon rashers (200g)
– and that is literally all you need!


  1. Preheat your oven to 200°c/392°F.
  2. Chop the pineapple into bite sized chunks.
  3. Line a baking tray with some baking paper and place a wire rack on top.
  4. Place the pineapple and bacon onto wooden skewers, beginning with the bacon and then weaving it over each chunk of pineapple as you layer them up and place on the wire rack.
  5. bake in the oven for 25-30 minutes until the bacon is fully cooked and crisped to your liking.
  6. Serve and enjoy!IMG_7232

Sweet Potato Cubes with Basil Guac


Sweet Potato Cubes with Basil Guac – I absolutely love sweet potato and eat it every single day! My Crispy Sweet Potato Cubes are one of my most popular blog posts so I thought it was about time I came up with another winning combination! Hope you love them!


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

2-3 large sweet potatoes, cut into cubes
1 tsp coconut oil
2 tsp water
1/2 tsp smoked paprika
1/2 tsp ground cumin
Coarse salt & black pepper

For the Guac:
1 whole avocado
1 small plum tomato, finely diced
2 tbsp lime juice
1/4 tsp chilli powder
1/8 tsp garlic powder
3 tbsp chopped basil


  1. Preheat your oven to 200°c/392°F.
  2. Begin by placing the sweet potato in a zip lock bag, melt the coconut oil and combine with the water, spices, salt and pepper.
  3. Add the mixture to the zip lock bag and shake until the sweet potato is fully coated.
  4. Line a baking tray with some baking paper and place the sweet potato evenly across it.
  5. Bake the sweet potato in the oven for 30-35 minutes until crisp and cooked to your liking.
  6. While the sweet potato is in the oven, prepare the basil guac.
  7. Start by mashing the avocado with a fork.
  8. Next stir in the chilli, garlic and lime juice, followed by the tomato & basil, then set aside the guac until you are ready to serve.
  9. Remove the sweet potatoes from the oven and serve with a generous amount of guac! Enjoy!


Summer Berry Baked Oats


Summer Berry Baked Oats – I absolutely love baked oats, they are one of my favourite breakfasts, especially at the weekends when I have more time to sit back and enjoy! I’ve been seriously craving them lately and thought it was time to come up with an egg free alternative. This ticks all of the boxes and is packed full of summery flavours!


This recipe is Gluten Free, Dairy Free & Vegan.

60g Oats
300ml Water
20g Agave nectar
10g Chia seeds
1 tsp Vanilla extract
25g Blackberries
45g Raspberries



  1. Preheat your oven to 200°c/392°F.
  2. In a large bowl combine the oats and the chia seeds before adding all of the wet ingredients and mixing thoroughly.
  3. Next add in half of the raspberries and mix until they have broken down.
  4. Pour the mixture into an oven proof dish and top with the remaining raspberries and blackberries.
  5. Place in the oven for 20-25 minutes until cooked to your liking.
  6. Serve and enjoy!


Sensational Wings


As you will probably have guessed by now I am head over heels for chicken wings! Shockingly though it has been over a year since I last posted a chicken wing recipe!! If you follow my Twitter & Insta stories you will know that within that time I have without a doubt consumed many bowls of wings, so I thought it was about time I shared my latest creation with you!!


Lemon Pepper, Cheeky Chinese, Garlic and Chilli Salt, Zingy Asian, Paleo Buffalo, 4th of July Wings, Sweet & Sticky Wings, Hot & Smoky, Chinese Style… You name it I’ve tried it!!

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

1kg chicken wings (20 wings)
1 tbsp olive oil
2 tbsp smoked paprika
1 tsp ground cumin
1/4 tsp garlic powder
Pinch coarse salt


  1. Preheat your oven to 225°c/ 420°f.
  2. In a large bowl mix together the olive oil with the spices & a good pinch of coarse salt.
  3. Add the chicken wings to the bowl and toss until covered in the marinade.
  4. Place the wings on a wire grill rack, skin side up.
  5. Bake in the oven for 30-35 minutes until crispy and cooked through.
  6. Serve and enjoy!!


Beef Lettuce Wraps


What better way to ease back into the week after a Bank Holiday than with these delicious Beef Lettuce Wraps? They take next to no time to prepare and are so moreish you will be fighting for the last scoop!!


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

500g lean beef mince
1/2 white onion (65g)
3 cloves of garlic, minced
1/2 red chili, finely sliced
1/4 tsp ground ginger
1/4 cup coconut aminos
2 tbsp honey (sub orange juice for Whole30)
2 tsp sesame oil
1 tbsp apple cider or white wine vinegar
2 tsp dried coriander leaf
Coarse salt and black pepper

Fresh coriander and 2 tbsp of sesame seeds to garnish
1 head of cos lettuce, separated into leaves.


  1. In a large pan or wok heat the sesame oil.
  2. Add the onion, garlic, chili and ginger and cook for 3-4 minutes until the onion starts to become translucent.
  3. Next, add the beef along with a pinch of coarse salt, some black pepper, and the ground coriander. Allow cook for 8-10 minutes until the beef is nicely browned and cooked through.
  4. Finally add the coconut aminos, honey, and your chosen vinegar. Mix thoroughly until combined, and cook for a further 2-3 minutes.
  5. Remove the beef from the heat, add to a bowl and garnish with the coriander & sesame seeds.
  6. Serve and enjoy with the lettuce leaves!

Pan Fried Dover Sole


You may have seen on my social channels that I recently appeared on TV3’s The Restaurant as a guest taste tester. My best friend Naomi & I had an absolutely fantastic evening, the highlight of which was without a doubt the main course. Dover Sole with langoustines!

I am a serious seafood lover and was so excited to try this dish and it was fantastic! My initial thought when I saw the plate was where are the side dishes, but once I tried everything on the plate there was no need for anything else – it was pure perfection!


came across a lovely piece of Dover Sole in the supermarket a week or two after the filming and immediately picked it up to recreate the dish. Huge thank you to Anton Savage for the inspiration for this recipe!

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

1 Dover Sole fish
300g samphire
1 tsp olive oil
15g grass fed or clarified butter
1/4 tbsp lemon zest
4 tbsp lemon juice
Coarse salt & cracked black pepper


  1. In a small bowl, melt the butter and combine with the lemon zest and juice, some coarse salt & black pepper.
  2. Heat a large frying pan with the olive oil, season the fish with some coarse salt and once the pan is piping hot add the fish.
  3. Cook for 1-2 minutes on high before reducing the temperature and cooking for a further 4 minutes.
  4. Higher the heat up once more and flip the fish, again cooking for 1-2 minutes before reducing the heat.
  5. Cook for 2 more minutes before adding the butter mixture to the pan and coating the fish in it.
  6. Remove the fish from the pan leaving the butter mixture behind.
  7. Allow the fish to rest while you saute the samphire in the butter mixture for 3-4 minutes until nicely softened and cooked through.
  8. Serve and enjoy! If you missed the episode, you can catch it here.IMG_6920ed