Protein Pancakes


Protein Pancakes are a fantastic nutritious start to your day. They are the ultimate weekend breakfast and with pancake Tuesday just around the corner, why not practice those flipping skills!


This recipe is gluten free, dairy free & paleo.

1 medium banana (80-85g)
150ml almond milk
50g oats
1 egg
30g protein powder (I used salted caramel flavour!)
1/2 tsp baking powder
Your preferred oil for cooking

Plus assorted toppings of your choice – pimp your pancakes!!
Raspberries, cashew butter, honey & a shaving of dark chocolate has to be my personal favourite!


  1. In a large bowl add all of the ingredients.
  2. Using a hand blender, blend on high until fully combined and the mixture is smooth.
  3. Heat a large pan with 1/4 tsp of oil, I went for coconut oil.
  4. Place a spoon full of batter on the pan, for each pancake and cook on a medium/high until bubbles start to form in the middle.
  5. Flip over the pancakes and cook for a further 2-3 minutes until cooked through.
  6. Repeat until you run out of batter before stacking them up, smothering them in toppings and devouring!!


Raspberry Brownies


I am obsessed with raspberries at the moment, they are so delicious either by the handful or scattered over your breakfast! With Valentines Day just around the corner what better way to celebrate by combining raspberries with scrumptiously delicious chocolate brownies!


This recipe is Gluten Free, Dairy Free & Paleo

3 medium eggs
1 1/2 cups of smooth cashew butter
1 tsp vanilla extract
1/4 cup of cacao powder
1/2 tsp baking powder
1/3 cup maple syrup
150g raspberries
50g dark chocolate, min 70%


  1. Preheat your oven to 180°c/356°F.
  2. Whisk all of the wet ingredients together until combined.
  3. Add in the cacao powder and baking powder and whisk again.
  4. Next add 100g of the raspberries and whisk until the raspberries are broken up and combined with the mixture.
  5. Chop up the dark chocolate into small chunks and fold it into the mixture.
  6. Add the brownie mix to a baking dish, I find that silicone works best, then place the remaining raspberries on top.
  7. Bake in the oven for 18-20 minutes until the brownies are nicely cooked.
  8. Remove from the oven and allow to cool for 6-8 minutes before removing from the dish and slicing.
  9. Serve and enjoy!


Sticky Maple Sweet Potato Wedges


I adore sweet potatoes and would eat them at least twice a day! I’m constantly coming up with new ideas for spices and over the weekend I fancied something sweet… these Sticky Maple Sweet Potatoes are the result and will not disappoint!!


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

 421cal per recipe 
84g Carbs, 6g Fat & 4g Protein

350g Sweet Potato
1 tsp coconut oil
1 tbsp maple syrup
1/4 tsp ground black pepper
Large pinch of coarse salt


  1. Preheat your oven to 190°c/375°F.
  2. Slice your sweet potato into large wedges.
  3. In a large bowl melt the coconut oil.
  4. Add the maple syrup, salt & pepper to the coconut oil and stir until combined.
  5. Add the sweet potato to the bowl and toss until coated in the oil mixture.
  6. Lay the wedges out on a baking tray lined with tin foil and place in the oven.
  7. Bake for 40-45 minutes until golden and crispy. Serve and enjoy!
    thumb_img_6164_1024I love mine with some sautéed turkey mince… delicious!!

Super Quick Turkey Hash


This Super Quick Turkey Hash is packed full of flavour and works great at any time of the day. I’m a huge fan of savoury breakfasts and turkey hashes are one of my go-tos! This recipe also works great as a lunch or light dinner – teamed with a fried egg.


452 cal per recipe 
50g Carbs, 9g Fat & 40g Protein

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

125g turkey mince
175g sweet potato, diced
165g brussels sprouts, halved
35g spinach
50g grilled peppers
1 tsp coconut oil
1/4 tsp garlic powder
1 tsp mixed herbs
Pinch of coarse salt


  1. Begin by steaming the sweet potato for 4-5 minutes until it begins to soften.
  2. Heat the coconut oil in a large pan until melted.
  3. Add the sweet potato to the pan to crisp with a pinch of coarse salt, garlic powder & mixed herbs.
  4. Add the turkey mince to the pan and cook for 3-4 minutes.
  5. In the meantime steam the sprouts for 3 minutes.
  6. Add the sprouts to the pan and allow to brown.
  7. Finally mix in the spinach, once it has begun to wilt remove the pan from the heat and plate up.
  8. Scatter the grilled peppers on top, serve and enjoy!img_5985

Prawn Skewers


I adore prawns! They are so quick and easy to prepare, these are great as a starter, finger food or teamed with some sides as a main course.


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

275g Honduran Prawns
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp chilli powder
Zest 1/4 lemon
1 tbsp lemon juice
1 tbsp dried coriander
Pinch of chipotle
Pinch of coarse salt


  1. In a small bowl combine all of the ingredients bar the prawns.
  2. Add in the prawns and toss until covered in the marinade.
  3. Place the prawns on skewers, about 5-6 per skewer works best.
  4. Heat a large griddle pan until smoking hot, place the prawns on for 90 seconds, turn them over and cook for a further 90 seconds on the other side.
  5. Once they are fully cooked remove from the griddle and allow to rest for 1-2 minutes before ticking in and enjoy!


Zoodle Egg Baskets


I absolutely adore coming up with different combinations for baked eggs! This is so simple and delicious – definitely one of my current favourites! Part 2 of #MarcoMondays

351cal per recipe 
8g Carbs, 16g Fat & 45g Protein


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

2 courgettes, spiralised
125g of turkey bacon (or normal bacon if you prefer)
2 large eggs
1 tsp coconut oil
Pinch of cracked black pepper & coarse salt


  1. Preheat your oven to 200°c/ 392°F.
  2. Heat a large pan with a tsp of coconut oil.
  3. Dice the bacon and add it to the pan, cook for 1-2 minutes each side.
  4. Add the zoodles to the pan, with some salt & pepper, and cook on high for another 2-3 minutes until the start to soften.
  5. Drain any excess liquid and add the mixture to a baking dish.
  6. Create 2 small wells in the zoodles & crack the eggs into them.
  7. Sprinkle a final pinch of black pepper onto the eggs and place in the oven to back for 12-15 minutes, until cooked to you liking – serve and enjoy!img_5708

1 Pan Chicken & Chorizo


This is hands down one of my favourite meal in a moment dinners! It is so quick and easy to prepare yet is packed full of flavour and nutrients! Perfect for those evening where you don’t want to be standing cooking for an age!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.
Serves 1 but can easily be doubled, tripled etc!

1 large chicken breast
50g of Chorizo
120g of baby potatoes
80g spinach
1 tsp coconut oil
Pinch of coarse salt


  1. Begin by steaming the baby potatoes for 6-7 minutes, until tender.
  2. In the meantime heat a large pan with the coconut oil, diced the chicken and lightly brown on the pan with a pinch of coarse salt.
  3. Once the chicken has begun to cook through, break up the chorizo and add it to the pan.
  4. When the potatoes are finished cooking, slice them in half and add them to the pan along with chicken and chorizo, allowing them the crispy up for 2-3 minutes.
  5. Finally add the spinach, allow it to wilt down before giving everything a good mix.
  6. Serve and enjoy.img_5818

Salmon Skewers


I absolutely adore salmon, it’s an amazing source of omega-3. These Salmon Skewers are the perfect lunch or light evening meal, they’re so simple and quick to prepare.


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

240g Salmon darns
35-40g Asparagus Spears, sliced in half
1 tsp coconut oil, melted
2 tbsp lemon juice
Pinch of garlic annuals
1/4 tsp hot chili powder
2 tsp dried coriander leaf
Pinch of coarse salt & black pepper


  1. Preheat your grill/broiler to high.
  2. In a small bowl combine the coconut oil, lemon juice, herbs, salt & pepper.
  3. Slice the Salmon into bit sized chunks and add to the bowl.
  4. Coat the salmon in the marinade and prepare the asparagus.
  5. Place the salmon & asparagus on spears and lay them out on a wire rack.
  6. Place under the broil/grill for 6-8 minutes until cooked to your liking.
  7. Serve & Enjoy!img_5947

Turkey Sausage Fritatta

Introducing #MacroMondays! Every Monday I am going to be sharing a recipe with the macro nutrients worked out. Whether you are an avid macro counter or just starting off it’s always handy to have them worked out for you in advance!

323cal per portion, this recipe makes 2 portions 
5g Carbs, 22g Fat & 30g Protein


Fritattas are the perfect weekend brunch, ideal for relaxing and enjoying on a Sunday morning!


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

4-5 large eggs
4 turkey sausages, skin removed
1 tsp coconut oil
2 cloves of garlic, minced
1 tbsp fresh parsley
½ a red onion, finely diced
1 beef tomato, sliced
Coarse salt & cracked black pepper


  1. Preheat you oven to 200°c/ 392°F.
  2. Heat 1 tsp of coconut oil in a large frying pan.
  3. Sauté the garlic, parsley and onions for 1-2 minutes until they start to soften.
  4. Roll the sausages into small meatball sized pieces & add to the pan with the onions to brown for 3-4 minutes with a good pinch of coarse salt.
  5. Once the sausages are nicely browned, place in an oven proof dish.
  6. Whisk the eggs and pour over into the oven dish, place the sliced tomato on top with a generous sprinkle of black pepper.
  7. Pop the dish in the oven and bake for 10-15 minutes until the eggs are fully cooked, serve and enjoy!

Baked Eggs with Smoked Salmon & Asparagus


Smoked salmon is one of my all time favourite foods! I love it any time of the day – for breakfast, lunch or dinner! As a child my favourite was to have it with my mum’s homemade potato cakes! This is definitely a new winning combination and perfect for a weekend brunch!


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

2 large eggs
100g of smoked salmon
70g of asparagus
1 shallot, diced
1 clove of garlic, minced
1 tsp coconut oil
Pinch of coarse salt


  1. Preheat your oven to 200°c/ 392°F.
  2. Heat a pan with the coconut oil and gentle saute the shallots for 1 minute before adding in the garlic to cook for a further minute with a pinch of coarse salt.
  3. Diced the asparagus and add to the pan with 1/2 tbsp of water.
  4. Allow the mixture to cook for 3-4 minutes.
  5. In the mean time line 2 ramekins with half of the smoked salmon.
  6. Once the asparagus has started to soften divide the mixture in 2 and add to the ramekins.
  7. Place the remainder of the smoked salmon on top of the vegetables before cracking in the eggs.
  8. Bake in the oven for 15-20 minutes until the eggs are cooked to your liking – serve and enjoy!