Tasty Turkey Skewers


These Tasty Turkey Skewers are so simple to prepare and are absolutely bursting with flavour! They are so quick and easy to prepare – perfect for last minute dinners or meal prepping!


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

4 turkey scallops
2 tbsp olive oil
1 tbsp of curry powder
1 tsp garma masala
1/4 tsp garlic powder
Pinch of coarse salt


  1. Slice your turkey scallops in half.
  2. In a small bowl combine the spices and the oil until they have formed a paste.
  3. Place the turkey in the marinade and mix until the meat has been covered.
  4. Set aside the meat and allow to marinade while you heat your grill/broiler to high.
  5. Thread the turkey onto skewers and then place on a wire cooking rack.
  6. Grill/broil your turkey for 10-15 minutes until fully cooked.
  7. Serve with salad and some sweet potato fries and enjoy!


Buffalo Chicken Salad


All of my favourite things in the one recipe!! This Buffalo Chicken Salad is insanely good!


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

6 boneless skinless chicken thighs
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp chilli powder
1/2 tsp smoked paprika
Large pinch of coarse salt
1/4 cup Frank’s hot sauce
1/4 cucumber finely sliced
1 beef tomato, cubed
1 avocado, thinly sliced
Large handful of mixed leaves
2 tbsp pine nuts


  1. Preheat your broiler/grill.
  2. Cut the chicken into bite sized chunks and place in a large bowl with the olive oil, spices and coarse salt.
  3. Mix until the chicken is nicely coated before setting aside for a few minutes to marinade.
  4. Place the chicken on skewers before grilling for 12-15 minutes until fully cooked.
  5. In the meantime prep the salad.
  6. Toss the chicken in the hot sauce and place on top of the salad.
  7. Serve and enjoy!


Sunshine Sweet Potato Tots


I absolutely adore Sweet Potato Tots! These ones are made with sunshine sweet potatoes and they are totally delicious! You have got to try them out!


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

4 small sunshine sweet potatoes (or you can use regular if you prefer)
2 tbsp garlic & chilli oil (you can sub for plain olive oil if you prefer)
1 tbsp dried oregano
1/4 tsp garlic powder (if not using garlic and chilli oil)
1/2 a red onion, finely chopped
1/4 a bell pepper, finely chopped
100g lardons
1 egg
1-2 tbsp Coconut oil, melted
Salt and pepper as required.


  1. Preheat the oven to 200°c/ 392°F.
  2. Peel the sweet potato and cut into chunks, toss in the garlic and chilli oil. Bake in the oven until tender, approx. 15 – 20 minutes depending on the thickness of your chunks.
  3. Fry off the lardons in a dry pan until crispy.
  4. In a large bowl mash the sweet potato, add oregano (and garlic powder), onion, pepper, lardons.
  5. Add the egg, season and mix thoroughly.
  6. Use your hands to squeeze and shape the mixture into “tots”.
  7. Lay them out on a baking sheet.
  8. Bake for 10 minutes, drizzle a little coconut oil over the tots and bake for a further 10 minutes before turning.
  9. Bake on the opposite side for a further 5-10 minutes, until golden and crispy, serve with some homemade BBQ Sauce for dipping and enjoy!

Homemade Chicken Kievs


These healthy Homemade Chicken Kievs are so simple to make and absolutely delicious! Serious mid-week comfort food!


This recipe is Gluten Free, Dairy Free, Paleo & can be adapted for whole 30.

3 large chicken breasts
4 tbsp grass fed butter (you can sub for ghee or coconut oil)
1/2 tbsp fresh parsley finely chopped (you can sub for 1/2 tsp of dried parsley)
3 cloves of garlic, minced
1/2 cup almond flour
1/2 cup ground almonds
1 egg, beaten
Pinch of coarse salt


  1. Preheat your oven to 200°c/390°F.
  2. In a small bowl combine the butter, parsley and garlic into a paste.
  3. To make the pockets in the chicken breast, place the chicken breast on its side and insert your knife into the side of the chicken breast, cutting into the breast. Be careful not to cut the whole way through!
  4. Fill the pockets with the garlic butter mix.
  5. Taking one chicken breast at a time, dip them into the almond flour, then the egg and finally the ground almonds with a pinch of coarse salt.
  6. Place the chicken kievs on a baking tray.
  7. Bake in the oven for 20-25 minutes until fully cooked.
  8. Serve and enjoy!IMG_4931

Crispy Cajun Chicken Thighs


I have been on the look out for a cast iron skillet for a couple of months now and I finally found one! I absolutely love crispy chicken thighs so couldn’t wait to try them out on it!


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

6 chicken thighs (bone in)
1/4 cup olive oil
1 tsp oregano
2 tsp parsley
1/4 tsp garlic powder
1/4 tsp chilli powder
1/2 tsp smoked paprika
Large pinch of chipotle
Pinch of coarse salt
Fresh lime wedges for serving
Your chosen fat for cooking


  1. In a large bowl combine the olive oil and the spices.
  2. Add the chicken to the bowl and mix until covered in the marinade.
  3. Allow to marinade for 25-30 minutes.
  4. Preheat your oven to 200°c/390°F.
  5. Heat your skillet with your chosen fat, I used olive oil, and add the chicken skin side down, cook for 5-6 minutes until the skin is golden and crispy.
  6. Flip the chicken over and place in the oven for 10-15 minutes, until the chicken is fully cooked.
  7. Serve with lime wedges and your choice of sides!IMG_4939


Cauliflower Steaks


Cauliflower steaks… I know what you’re thinking! Total Oxymoron but delicious nonetheless!! If you’ve been around here for a while you’ll know that I am a total and utter cauliflower lover! (Whole Roast CauliflowerBuffalo Cauliflower BitesPaleo Popcorn….. you name it! Sunday Brunch Style Cauli Tots!)


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

1 large cauliflower
2 tbsp of olive oil
1 tsp turmeric
1 tsp cumin
Pinch of coarse salt
1/4 tsp lemon pepper
Fresh coriander to serve


  1. Preheat your oven to 200°c/390°F.
  2. Slice you cauliflower steaks, check out how in the video above!
  3. Lay the cauliflower out on a baking sheet.
  4. In a small bowl combine the olive oil, spices, salt & pepper.
  5. Brush the steaks with the paste.
  6. Bake in the oven for 25-30 minutes until golden and fully cooked, flipping half way through.
  7. Sprinkle with some fresh coriander and serve.IMG_4847

The Wonky Veg Curry


I absolutely adore homemade curry! This Wonky Veg Curry is packed full of flavour and so nutritious! It is perfect as a meal by itself and also incredible with some spinach stirred through at the end for an extra boost of goodness!


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

2 red onions, finely sliced
2 bell peppers, finely sliced
2 cloves of garlic, minced
1/2 red chili, finely sliced
1 tbsp ground turmeric
2 tbsp curry powder
1 tbsp garam masala
1 tbsp ground cumin
1 aubergine, cubed
2 small or one large sweet potato, peeled and cubed
1/2 a cauliflower, separated into florets
1 x 400g can of coconut milk
1/4 cup crunchy almond butter
Coconut oil


  1. In a large wok heat 1 tbsp of coconut oil and sauté the onions for 2-3 minutes.
  2. Add in the spices and mix until the onions are nice and coated, then add in 1/4 cup of water to create the curry paste.
  3. After about 1-2 minutes, when the onions have started to become translucent add in the garlic and chili.
  4. Allow the onions and spices to cook for 2-3 minutes before adding the aubergine.
  5. Once the aubergine has started to soften add in the rest of the vegetables and mix thoroughly.
  6. Give everything a good stir and add in the coconut milk, stirring again until it has fully combined, followed by the almond butter.
  7. 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 8-10 minutes, stirring occasionally, until the vegetables are nice and soft and the sauce is rich and creamy.
  8. Serve and enjoy!IMG_4877

Homemade Guacamole


I absolutely love homemade guacamole! It is so delicious and super simple to make! I can’t believe it’s even taken me this long to put up a recipe for guac!! Enjoy!


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

2-3 ripe avocados
Small handful of coriander, roughly chopped
Juice of 1 lime
2 cloves of garlic, minced
1/2 jalapeno, finely chopped
1/8 tsp chipotle flakes
1 tomato, finely diced
1/2 red onion, finely diced
Sprinkle of black pepper and coarse salt


  1. Mince the avocados with a fork until smooth.
  2. Add them to a bowl with the rest of the ingredients and mix until combined.
  3. Serve and enjoy – it really is that simple!


Chicken Teriyaki


Chicken Teriyaki – I am absolutely in love with this Teriyaki sauce at the moment! It’s also amazing with Salmon which makes for a fab lunch!! What I love about this version is that it is the perfect Saturday night fakeaway!


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

400g chicken cut into strips
1 white onion, sliced
2 peppers, sliced

For the sauce:
1/3 cup of honey (sub orange juice for whole30)
1/3 cup of coconut aminos
1 tbsp vinegar (either white wine or apple cider)
1 tbsp sesame oil
2 cloves of garlic, minced
1/2 red chili, finely chopped
1/2 tbsp arrowroot powder

Sprinkle of sesame seeds
2 spring onions, finely chopped
Coconut oil


  1. Whisk all of the sauce ingredients together and add them to a saucepan over a medium heat. Allow the mixture to come to the boil before reducing to a simmer for 8-10 minutes until it is nice and thick.
  2. Heat 1 tsp of coconut oil in a large pan or wok and brown the chicken for 2-3 minutes.
  3. Remove the chicken from the pan and set aside.
  4. Saute the onions for 3-4 minutes until golden, then add in the peppers and cook for a further 2 minutes.
  5. Return the chicken to the pan, once it is almost fully cooked add in the sauce and mix thoroughly.
  6. Remove from the heat and plate up with a sprinkle of sesame seeds and some spring onions, enjoy!!IMG_4238

Coconut Prawn Curry


My mum made a delicious prawn curry for dinner recently and I just couldn’t wait to try one out myself afterwards! This Coconut Prawn Curry is so light and full of flavour, perfect for a summer supper!


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

280g of raw king prawns
3 large shallots, finely sliced
2 peppers, finely sliced
3 spring onions, finely sliced
2 beef tomatoes, cut into 8ths
2 Kaffir lime leaves
1 stick of lemongrass
3 cloves of garlic, minced
1 green chili, finely sliced
2cm piece of ginger, grated
2 tsp chili flakes
2 tbsp paprika
2 x 400g tins of coconut milk
Large handful of fresh coriander (plus extra to garnish)
Juice of one lime
Coconut oil


  1. In a large saucepan heat 1 tsp of coconut oil.
  2. Add the shallots and saute until they start to soften.
  3. Once the shallots have begun to turn slightly golden, add the lemon grass, garlic, ginger, chili, spring onion and lime leaves.
  4. Saute for 2-3 minutes before adding in the chili flakes and paprika, mix thoroughly.
  5. Add the coconut milk to the saucepan and bring the mixture to the boil.
  6. Simmer for 6-8 minutes before adding the peppers, lime juice and tomatoes.
  7. Continue to cook for 2-3 minutes before turning up the heat and adding the prawns.
  8. Once the prawns turn pink (after about 1 minute) remove from the heat, stir in the coriander and serve.IMG_4992

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