Pan Fried Dover Sole

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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!

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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

Method:

  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.
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  5. Cook for 2 more minutes before adding the butter mixture to the pan and coating the fish in it.
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  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.
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  8. Serve and enjoy! If you missed the episode, you can catch it here.IMG_6920ed

Crispy Chicken Legs

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I absolutely love chicken legs, they have an amazing flavour and can often be overlooked! This is the perfect dish to meal prep, you can team it with absolutely everything from sweet potato fries to zoodles!

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

2 bone in skin on chicken legs (500g)
1 tsp coconut oil
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Coarse salt & cracked black pepper

Method:

  1. Preheat your oven to 190°c/375°F.
  2. Heat a large frying pan with 1/2 tsp of coconut oil and fry off the chicken for 2-3 minutes until the skin in crisp and golden.
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  3. While the chicken is crisping melt the remainder of the coconut oil and mix in with the spices, salt & pepper.
  4. Remove the chicken from the pan and place in an ovenproof dish.
  5. Baste the chicken with the spice mix and place in for 35-40 minutes until fully cooked.
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  6. Once the chicken is cooked all the way through switch your oven to the grill/broiler function and allow the skin to crisp up for 2-3 minutes.
  7. Serve and enjoy with your favourite sides!

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Healthy Victoria Sponge Cake

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Today is my birthday and to celebrate I am sharing this delicious Healthy Victoria Sponge Cake with you! Don’t be put off by the seemingly endless list of instructions – trust me it’s actually super simple and tastes divine!!

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This recipe is Gluten Free, Dairy Free & Paleo.

60g coconut oil
4 eggs
300ml honey
2 tsp vanilla extract
150ml almond milk
450g ground almonds
2 tsp baking powder
Pinch of coarse salt
40g smooth cashew butter

1 portion of chia jam:
125g raspberries
175g strawberries
2 tbsp chia seeds
2 tbsp honey
1 tsp vanilla extract

To decorate:
Large handful of raspberries & strawberries
2 pots of vanilla coconut yoghurt

Method:

  1. Begin by preparing the chia jam, for this cake I have adapted my raspberry chia jam recipe to include strawberries.
  2. Rinse the fruit in some cold water and strain, leaving a small bit of water on them.
  3. Place in a saucepan over a low heat for 5-10 minutes until they start to soften, stirring regularly.
  4. Stir in the chia seeds and cook for a further minute or so before finally stirring in the honey and vanilla.
  5. Remove from the heat and allow to cool while you prepare the remainder of the cake.
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  6. Preheat your oven to 180°c/356°F and line two 8 inch baking trays with parchment paper, I also greased the edges with coconut oil to avoid any sticking and it worked a charm!
  7. Melt the coconut oil and add to a large mixing bowl with the eggs, honey, almond milk and vanilla extract, mix thoroughly until combined.
  8. Next add the ground almonds, baking powder & salt again mixing thoroughly until combined.
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  9. Lastly, add the cashew butter and mix until the mixture is fully combined.
  10. Spread the mixture evenly across both baking dishes.
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  11. Place in the oven for 35 minutes until golden and fully cooked.
  12. Once the cakes are fully cooked remove from the oven and allow to cool for 5 minutes before removing from the dishes and placing on a wire rack to cool.
  13. Flip the cakes every 10 minutes while cooling to avoid them sticking on the rack.
  14. Once fully cooled, place 1 of the cakes on a serving plate, then spread them jam on the top of both cakes, holding back 1-2 spoonfuls for the top.
  15. Next spread half of the coconut yoghurt on one of the cakes and sandwich both cakes together.
  16. Spread the remaining coconut yoghurt on top with the chia jam.
  17. Lastly, scatter on the remaining fruit and serving!IMG_6805

Turkey Bolognese

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I absolutely love bolognese and this Turkey Bolognese is the perfect way to get back on track after an indulgent Easter weekend! Whip yourself up a batch this evening and you have prepped for the remainder of the week!

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

4 stalks of celery, finely sliced
1 red onion, finely sliced
2 portobello mushrooms, sliced
3 cloves of garlic, minced
80g bacon lardons
1 tin of chopped tomatoes (400g)
1 tin of tomato puree (150g)
400g turkey mince
2 tsp ground nutmeg
2 tsp Italian herbs
1 bay leaf
Pinch of coarse salt
1 tsp coconut oil
Fresh basil to garnish

Method:

  1. In a large frying pan heat the olive oil, add the lardons and cook for 2-3 minutes until they begin to brown.
  2. Next, add the celery, onion & garlic and cook for a further 5 minutes before adding to a large saucepan.
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  3. Place the frying pan back on the heat and brown the mushrooms for one minute a side.
  4. Add the mushrooms to the saucepan along with the chopped tomatoes, tomato puree, bay leaf, nutmeg and Italian herbs and place over a low heat with 50ml of water.
  5. Lightly saute the turkey mince with a large pinch of coarse salt, in your frying pan until fully cooked before adding it to the saucepan.
  6. Stir the mixture until combined and bring to the boil.
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  7. Reduce the sauce to a simmer for 15-20 minutes until fully cooked and the sauce has thickened.
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  8. Serve and enjoy with some courgette noodles and basil garnish!

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Healthy Rocky Road

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Treat your friends and family this Easter with a batch of this scrumptious Healthy Rocky Road. These are a totally nutritious alternative to a standard rocky road and are so tasty that you won’t even know the difference. I’ve been wanting to play around with cacao paste for quite some time and what better occasion to give it a whirl than Easter!

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

200g cacao paste
4 tbsp your preferred sweetener; honey, agave, maple syrup
1 1/2 tbsp coconut oil
160g Malatya dried apricots, roughly chopped
15g hazelnuts
15g sultanas
20g dried cranberries
20g pecans
50g pistachios
50g cashew nuts
large pinch of coarse salt

Method:

  1. Melt the cacao paste over a bain maire, stirring regularly until it has all turned to liquid.
  2. Add in the coconut oil and allow it to melt again stirring regularly until it is fully melted and combined with the cacao paste.
  3. Remove the chocolate mixture from the heat and stir in the honey.
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  4. Add in the remainder of the ingredients, holding back about 5 pistachios.
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  5. Stir the mixture thoroughly and add to either a silicone loaf tin or a regular baking dish lined with parchment paper.
  6. Finely chop the remaining pistachios and sprinkle over the top with a pinch of coarse salt.
  7. Place in your freezer for 35-40 minutes until solid.
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  8. Remove from the freezer, slice into bars and enjoy!

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Garam Masala Sprouts

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If you’ve been following along for a while you’ll know I am a huge Brussels Sprouts lover! I am constantly experimenting and these are my latest creation!

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

450g Brussels Sprouts
1/4 tsp Garam Masala
2-3 tbsp mixed raisins (35g)
1 tbsp chopped pistachios (15g)
2 tsp coconut oil
Pinch of coarse Salt

Method:

  1. Preheat your oven to 200°c/392°F.
  2. Halve your Brussels Sprouts, place them in a baking tray and toss in the oil then sprinkle over the garam masala, pistachios, rasins and coarse salt.
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  3. Bake in the oven for 35-45 minutes, tossing half way through until golden brown and cooked through.
  4. Serve and enjoy!thumb_IMG_6703_1024

Sweet & Sticky Baked Cauliflower

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I’m all about the Friday night Fake-Away! This Sweet & Sticky Baked Cauliflower is absolutely delicious and ticks all the boxes to get your weekend off to a great start!

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

1 full head of cauliflower, separated into florets
1 tsp coconut oil
Coarse salt

For the sauce:
3 tbsp honey (sub orange juice for whole30)
1/2 tbsp sesame oil
3 tbsp coconut aminos
1 tsp arrowroot powder
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground ginger

To garnish:
1/2 tbsp sesame seeds
Large handful of fresh parsley, finely chopped

Method:

  1. Preheat your oven to 200°c/400°F.
  2. In a large bowl melt the coconut oil.
  3. Add the cauliflower to the bowl and toss until coated in the oil.
  4. Lay the florets out on a baking tray lined with baking parchment and sprinkle with some coarse salt before placing in the oven.
  5. Bake for 25-30 minutes, until golden and crispy turning half way through.
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  6. In the meantime, 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.
  7. Toss the cauliflower in the sauce until fully coated.
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  8. Plate up and sprinkle with some sesame seeds and chopped parsley, enjoy!

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Spicy Sweet Potato Fries

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I adore sweet potato and eat it every day so am constantly coming up with little twists to liven them up! My go-to this week is Cayenne Pepper & Smoked Paprika… these Spicy Sweet Potato Fries are delicious!

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

2 Large Sweet Potatoes
2 Tsp Coconut Oil
1 tsp Cayenne Powder
1/2 tsp Smoked Paprika
Large pinch of coarse salt

Method:

  1. Preheat your oven to 200°c/400°F.
  2. Slice your sweet potato into fries leaving the skin on.
  3. In a large bowl melt the coconut oil.
  4. Add the spices and salt 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 baking parchment and place in the oven.
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  7. Bake for 40-45 minutes until golden and crispy. Serve and enjoy!

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Cookie Dough Nut Butter

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I absolutely adore cashew butter – it is without a doubt my favourite thing to bake with, snack on, add to meals – you name it! Whether I’m going sweet or savoury I can usually find some way to work it in!!

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This Cookie Dough Nut Butter is super simple and incredibly moreish!! Safe to say I am in love with it!!

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

1 cup of smooth or chunky Cashew Butter – whichever you prefer!
3 tbsp honey (you can sub this out for maple syrup/agave if you like!)
2 tbsp melted coconut oil
25g Cacao nibs
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
Large pinch of coarse salt

Method:

  1. In a large bowl combine all of the ingredients bar the cacao nibs and mix until combined. I used a hand blender for this, however, popping all of the ingredients into your food processor and giving it a blitz on high would work just as well!
  2. Fold in the cacao nibs – and that is it! The masterpiece is complete!!
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  3. Store in a sterile airtight container – that is if you don’t demolish the entire batch from the bowl!!

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Chicken Skewers

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The weather is beginning to improve which can only mean one thing – BBQ season is almost upon us! These chicken skewers are the perfect thing to chow down on in the interim, you can do them in your oven rather than dusting off the BBQ just yet!

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

#MarcoMondays
Macros per serving (recipe serves 2):
219 cals
5g Carbs, 3.6g Fat & 41.7g Protein

350g of chicken breast, cut into strips
6-8 button mushrooms (110g)
1/2 red onion (60g)
1 tsp of olive oil
1/2 tsp garlic powder
1 tsp smoked paprika
2 tsp dried mixed herbs

Method:

  1. In a bowl combine the olive oil with the herbs and spices.
  2. Add the chicken to the bowl and coat in the marinade.
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  3. Leave to sit for 20 minutes until the flavours have infused.
  4. In the meantime pre-heat your grill/broiler to high.
  5. Thread the chicken onto some wooden skewers with the mushrooms and onions and place on a wire rack.
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  6. Grill/broil for 12-14 minutes until fully cooked.
  7. Serve and enjoy!

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