Healthy Homemade Mayo

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Homemade Mayonnaise is an absolute cupboard staple. This Healthy Homemade Mayo is great for dipping, perfect for the holiday season! And delicious with my Sweet Potato Fries. The key to good mayonnaise is patience, whisk continuously with one hand while slowly adding the oil at a steady pace with the other. Don’t be tempted to throw the last drop in all at once!

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

2 egg yolks
250ml of your chosen oil, I find that ½ olive oil, ½ avocado oil is the perfect combination!
2 tsp apple cider vinegar
¼ tsp yellow mustard
1-2 tbsp lemon juice
Pinch of salt (optional)

To this standard recipe you can then add different flavour combinations – I love Garlic and Herb! Simply stir in 2 cloves of crushed garlic and 1 tbsp of chopped fresh herbs, both basil & parsley work great!

Method:

  1. Begin by whisking the egg yolks and vinegar together.
  2. Secure your bowl so that it will stay still. Whisk the yolks with one hand while gradually adding the oil bit by bit with the other hand.
  3. Once you have finished adding all of your oil, continue to whisk until you have your desired thickness.
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  4. Add in the mustard and lemon juice, taste and season to your liking.
  5. Serve as is or add your desired flavourings.
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  6. Store in a steralised container for 3-5 days.

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Winter Warmer Nuts

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These Winter Warmer Nuts are the perfect snack to have on hand during the week! I portion them out and bring them in my handbag for snacking on the go! They’re also the perfect thing to have on the table during the festive season to offer to guests!

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

300-400g of mixed nuts (I went for a combination of almonds, cashews, pistachios, pecans & macadamias)
2 tbsp olive oil
1 tsp cayenne pepper
1/4 tsp ground cinnamon
Large pinch of coarse salt

Method:

  1. Preheat your oven to 200°c/ 390°F.
  2. Lay out all of the nuts on a large baking tray and bake in the oven for 6-8 minutes until they start to toast.
  3. While they are cooking combine the oil, cayenne pepper, cinnamon & course salt in a large bowl.
  4. Remove the nuts from the oven and toss them in the spice mix.
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  5. Add the nuts back to the baking tray and bake in the oven for a further 3-4 minutes.
  6. Allow the nuts to cool fully before storing in an air tight container.
  7. Serve and enjoy!

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One Pan Breakfast

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I love having a late and luxurious breakfast on the weekends, but I’m also allergic to washing dishes!! So with both of these in mind this dish is perfect! Heavy on the flavour and light on the washing up!

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

2 small or one large sweet potato (roughly 200g)
4 slices of back bacon, sliced into strips
1 small red onion, sliced into bit
1 beef tomato
2 large eggs
2 tsp coconut oil
Salt & Pepper
Parsley to garnish

Method:

  1. Preheat your oven to 220°c/428°F.
  2. Cut the sweet potato into wedges.
  3. Melt the coconut oil and place in a large bowl.
  4. Add the sweet potato, onion and bacon to the bowl and toss in the coconut oil until everything is nicely coated. (If you really want to save on the washing up you can by pass the bowl and do all of this on the baking tray!)
  5. Lay the contents of the bowl out on a baking tray and sprinkle with some coarse salt and cracked black pepper.
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  6. Place in the oven for 15 minutes, tossing half way through.
  7. Once the 15 minutes are up and the sweet potato is almost cooked add the sliced tomato to the tray and cook for a further 6-8 minutes.
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  8. Finally, add the eggs and cook for 3-4 more minutes until they are cooked to your liking.
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  9. Garnish with some fresh parsley and enjoy!!

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Beef Slider Burgers

Beef Slider Burgers:

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These burgers are so simple and delicious! Perfect for meal prepping!

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

450g lean beef mince
1/2 an onion thinly diced
1/2 red chilli, finely sliced
2 cloves of garlic, minced
1 egg
To serve – Iceberg Lettuce, Tomatoes – whatever you fancy!

Method:

  1. Begin by sweating down the onions, garlic and chilli with a little water, either on a pan or in your microwave.
  2. In a large bowl combine the onion, chilli & garlic with the mince and mix thoroughly.
  3. Add the egg and mix again until combined.
  4. Shape the mince into small patties. (makes approx 8)
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  5. Heat a griddle or frying pan with some olive oil  and cook the burgers in batches for 4-5 minutes a side or until fully cooked.
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  6. Serve and enjoy!img_5290

Healthy Halloween Ghosts

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Halloween is just around the corner! Try out these delicious healthy treats, perfect for adults and little ones alike! I have used a silicon ghost mold to make mine but doing them on a flat cookie sheet and either using a Halloween shaped pasty cutter or slicing them into squares when they’re solid will work just fine!

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Happy Halloween!!

This recipe is Gluten Free, Dairy Free & Vegan.

200g cacao butter
1/4 cup cashew butter
1/4 cup agave
1 tsp vanilla extract

2 cups of popped quinoa
1/3 cup of cacao powder
5 tbsp coconut oil
2 tbsp cashew butter
6 tbsp agave

Method:

  1. In a small sauce pan add the cacao butter and allow to melt with the heat on low.
  2. Once it has melted remove from the heat and whisk in the cashew butter, agave & vanilla.
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  3. Pour the mixture into your molds and place in the freezer to set, this will take about 20 minutes, depending on your freezer.
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  4. In the mean time place the cacao powder, coconut oil, cashew butter and agave into a small pot.
  5. Place on your stove and allow to melt on a low setting while whisking the mixture together.
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  6. Remove from the heat and allow to cool slightly.
  7. Combine the chocolate with the quinoa and stir until it is fully coated in the chocolate.
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  8. Check that the white chocolate layer has set & remove from the freezer.
  9. Press the popped quinoa into the molds and return to the freezer for a further 15-20 minutes until set.
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  10. Remove from the freezer, server and enjoy!!

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Chicken & Pumpkin Curry

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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!

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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

Method:

  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.
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  4. Next add the pumpkin and peppers, stir until it is covered in the spice mix and cook for 5 minutes.
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  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.
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  7. Serve and enjoy! Happy Halloween!

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Griddled Avocado & Eggs

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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!

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

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

Method:

  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.
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  4. Cook for 3-4 minutes on each side until golden and crispy.
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  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!

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Crispy Sweet Potato Fries

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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.

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

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

Method:

  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!!
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  5. Bake in the oven for 25-30 minutes until nice and crispy, tossing after 20 minutes.
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  6. Remove from the oven and you’re ready to serve!

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Cajun Chicken Burger Bowls

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

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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

Method:

  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.
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  2. Once the chicken has had time to marinade, head a large griddle pan on high and add the chicken.
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  3. Cook the chicken for about 4-6 minutes per side, until fully cooked.
  4. In the meantime prepare the salad bowls.
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  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

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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!!

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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!

Method:

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