Chicken & Pumpkin Curry


Chicken & Pumpkin Curry – Pumpkin season is upon us and in the run up to Halloween this is the perfect meal to curl up on the couch with!


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

4 chicken breasts, cut into strips
2 cups of pumpkin, diced
1 red pepper, finely sliced
2 shallots, finely diced
1 red chili, sliced
3 cloves of garlic, minced
3 tomatoes, quartered
1 tsp turmeric
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp ground cinnamon
1 tsp ground fenugreek
1 x 400g tin of coconut milk
150ml water
Olive oil


  1. Heat a large wok or pan with the olive oil and brown the chicken for 2-3 minutes a side.
  2. Remove the chicken and set aside.
  3. Add a little more olive oil to the wok/pan and add the spices, cook gently for 2 minutes before adding the shallots, garlic and chili and cook for a further 2 minutes.
  4. Next add the pumpkin and peppers, stir until it is covered in the spice mix and cook for 5 minutes.
  5. Once the pumpkin has started to soften add the tomatoes and the water. Bring the mixture to the boil before reducing to a simmer for 15-20 minutes with the lid on.
  6. After the mixture has had time to simmer, add in the chicken and the coconut milk and cook for a further 5 minutes or until the chicken in fully cooked.
  7. Serve and enjoy! Happy Halloween!


Griddled Avocado & Eggs


Good Morning and Happy Saturday! Griddled Avocado is without a doubt one of my favourite things to eat at the moment! I am obsessed with it! It’s perfect in a salad, on top of a burger & now as the perfect breakfast teamed with some eggs!


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

2 Avocados
2 Eggs
Sprinkle of coarse salt
Handful of fresh chives
Olive oil


  1. Slice open the avocados, remove the pip and peel off the skin.
  2. Cut the avocados into thick chunks.
  3. Heat a griddle pan on high with some olive oil and add the avocado and a sprinkle of coarse salt.
  4. Cook for 3-4 minutes on each side until golden and crispy.
  5. In the meantime head a small pan with some more olive oil and fry your eggs.
  6. Serve with another sprinkle of coarse salt & some finely chopped chives and enjoy!


Crispy Sweet Potato Fries


How make crispy sweet potato fries – every time! You probably won’t believe me when I say that the secret to great sweet potato fries is 50% in the cutting and 50% in the cooking!! Cut them too thick and they will be soggy, too thin and they will burn.


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

2-3 sweet potatoes
2 tbsp olive oil
large pinch of coarse sea salt


  1. Preheat your oven to 220°c/428°F,
  2. Slice the sweet potato into fries. You want then to be about 1.5-2cm wide.
  3. In a large bowl add the olive oil and the sweet potato, toss until nicely coated and sprinkle with some sea salt.
  4. Lay out on a large baking tray ensuring that they fries have enough space – over crowding your tray will result in soggy fries and we can’t have that!!
  5. Bake in the oven for 25-30 minutes until nice and crispy, tossing after 20 minutes.
  6. Remove from the oven and you’re ready to serve!


Cajun Chicken Burger Bowls


These Cajun Chicken Burger Bowls are delicious for a quick throw together dinner and make for a fab lunchbox filler the next day too!!


This recipe is Gluten Free, Dairy Free, Paleo & whole30.

2 chicken breasts
2 tbsp olive oil
1/8 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp chipotle chili flakes
1/4 tsp hot chili powder

1 beef tomato
1/2 red onion
1 avocado
2 large handfuls of mixed leaves / spinach
Small handful of sesame seeds & pine nuts
Balsamic vinegar & Olive oil to serve


  1. In a small bowl combine the oil and spices, add the chicken breasts and allow to marinade for 10-15 minutes, or alternatively over night.
  2. Once the chicken has had time to marinade, head a large griddle pan on high and add the chicken.
  3. Cook the chicken for about 4-6 minutes per side, until fully cooked.
  4. In the meantime prepare the salad bowls.
  5. Once the chicken is fully cooked, place on top of the salad, sprinkle with the sesame seeds and pine nuts – serve & enjoy!img_5237

Baked Avocado and Eggs


I love avocado, especially when its heated and I love eggs – but believe it or not until this weekend I had actually never had an egg baked inside an avocado!! I absolutely love baked eggs of all kinds (Bank Holiday Baked EggsBest Ever Baked Eggs) one of my very first recipes on the blog was Eggs Baked in a Pepper but I never seem to have an avocado on hand any time I think of trying out an egg baked inside of one! So when I woke up on Saturday morning and saw one waiting for me in the fruit bowl, I absolutely had to try it out and of course share it with you!!


This recipe is Gluten Free, Dairy Free, Paleo & whole30.

1 large avocado
2 small – medium eggs
Sprinkle of coarse salt and pepper

I teamed mine with some grilled bacon and cherry tomatoes!


  1. Preheat your oven to 220°c/428°F,
  2. Slice the avocado in half and remove the stone.
  3. Place in an oven proof dish and crack in the eggs.
  4. Sprinkle with salt and pepper before placing in the oven for 15-20 minutes until cooked to your liking.
  5. Serve and enjoy!IMG_5190

Honey Mustard Brussels Sprouts


Brussels sprouts are back in season and I am absolutely delighted!! They are absolutely delicious and so good for you! I have noticed over the last while that sprouts can often get a bad rep! If you’re not normally a fan of ordinary boiled sprouts give one of my sprout recipes a go!! Balsamic and Bacon Baked Sprouts , Ham, Greens & Hot Sauce , Baked Brussels Sprouts , 3 Ingredient Paleo Breakfast you’re bound to find at least one to love!


This recipe is Gluten Free, Dairy Free & Paleo. It can also be adapted to suit whole30 & vegan.

400g Brussels Sprouts
1/2 tbsp whole grain mustard
1 clove of garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp of honey (omit for whole30 or sub maple syrup/agave for vegan)
Sprinkle of sea salt and cracked black pepper


  1. Preheat your oven to 220°c/428°F.
  2. Slice the sprouts in half and place in an oven proof dish.
  3. In a small bowl combine the rest of the ingredients.
  4. Pour the mixture over the sprouts and stir until they are covered.
  5. Bake in the oven for 30-35 minutes until the sprouts are fully cooked and starting to turn nice and crispy!
  6. Serve and enjoy!


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!buffalochiksalad

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