Buddha Bowl


I’m all about the Friday night fake-aways, this Buddha Bowl is my current go-to for when I want to stay on track but pack my meal full of flavour!! The perfect thing to sink your teeth in this evening to kick off your weekend!


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

Makes 2 bowls.

2 large sweet potatoes
1 red onion
1 cauliflower
2 chicken breasts, cut into strips
1 avocado
2 large handfuls of spinach
1/4 tsp garlic powder
1/8 tsp ground ginger
3 tsp coconut oil
Salt & pepper

For the sauce:
30g cashew butter
30g honey (sub 1 tbsp of orange juice for whole30)
1 tbsp lime juice
30g coconut aminos
1 tsp sesame oil
Pinch of; garlic powder, ground ginger & chili powder
Salt & pepper

To garnish, chopped coriander & sesame seeds.


  1. Preheat your oven to 200°c/400°F.
  2. To begin, dice the sweet potato & red onion, add it to a large bowl with 1 tsp of melted coconut oil.
  3. Lay the sweet potato and red onion out on a tray and sprinkle with some coarse salt and cracked black pepper.
  4. Bake in the oven for 30-40 minutes, tossing half way through.
  5. While that is in the oven take the cauliflower, chop it into small rice like pieces.
  6. In a large bowl add 1 tsp of the melted coconut oil, and garlic powder, next add in the cauliflower and mix until nicely coated.
  7. Lay the cauliflower out on a baking tray and place in the oven for 25-30 minutes until golden, cooked through and slightly crispy.
  8. Take all of the sauce ingredients and combine in a bowl, mixing thoroughly, set aside until serving time.
  9. Heat a large frying pan with the remainder of the coconut oil, sprinkle the chicken with the remainder of the garlic powder & ground ginger, add to the pan along with some salt and pepper & cook for 3-4 minutes a side, until cooked through.
  10. Remove the veggies from the oven & begin stacking up your bowl; add the spinach to the bottom & place the veggies on top, next slice the avocado and add it to the bowl along with the chicken before drizzling on the sauce & finishing off with some sesame seeds and coriander – serve and enjoy!!thumb_IMG_6433_1024edited

One Pan Dinner


I’m all about convenience during the week! This One Pan Dinner is perfect! Pop everything onto the tray and relax and unwind while it cooks away nicely. Probably the best thing about this recipe is that there is little to no washing up to be done afterwards either!!


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

Macros per serving (recipe serves 2):
413 cals
33.6g Carbs, 15g Fat & 37.5g Protein

1 large sweet potato (200g), cut into chunks
200g Brussel sprouts, halved
300g cauliflower, seperated in florets
2 tsp coconut oil, melted
200g chicken breast
3 slices of back bacon
1/4 tsp smoked paprika
1/4 tsp coarse salt (I’ve fallen in love with one belended with lemon & lime and it works great in this!)


  1. Preheat your oven to 200°c/390°F.
  2. Melt the coconut oil and toss the vegetables together in a large bowl until nicely coated.
  3. Lay out the vegetables on a large baking tray, lined with baking paper, sprinkle with the salt & smoked paprika and drizzle over any oil that was left in the bowl.
  4. Place in the oven for 30 minutes.
  5. Slice the bacon and chicken into chunks and sprinkle over the tray, adding a little more smoked paprika & salt.
  6. Bake in the oven for a further 15-20 minutes until the bacon & chicken are fully cooked and the veggies are nice and golden.
  7. Serve and enjoy!


Chocolate Chip Baked Oats


After the huge success of my Bake-Well Oats, I thought it was time to brighten up your week with another addition to the baked oats collection! This is literally cake for breakfast and completely addictive!


This recipe is Gluten Free & Dairy Free.

Macros per serving (recipe serves 2):
329 cals
41.8g Carbs, 8.2g Fat & 20.5g Protein

100g Oats
30g chocolate protein powder (I used MyProtein Coco Cereal)
10g 85% dark chocolate (that’s literally all you need, but feel free to add more!)
1 medium egg
15g honey
150ml water

Optional extra – drizzle of cashew butter – and by optional I mean mandatory!! (not included in the macros)


  1. Preheat your oven to 200°c/ 392°F.
  2. In a large bowl whisk together all of the liquids with the protein powder.
  3. Stir in the oats and whisk together until the mixture is combined,
  4. Sprinkle in the chocolate and place in an ovenproof dish.
  5. Bake in the oven for 30 minutes until fully cooked to your liking, drizzle with some cashew butter & extra honey if you like and enjoy!thumb_IMG_6374_1024

Stir Fried Rib Eye


Stir Fried Rib Eye – The perfect Friday night fake away! Stock up on the ingredients this afternoon and relax this evening with this total comfort in a bowl! A seriously quick meal in a moment for one!


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

1 large rib eye steak, cut into strips
1/2 red pepper, finely sliced
1/2 yellow pepper
1/2 red onion
1-inch piece of ginger, grated
2 cloves of garlic, minced
1/2 green chili, finely chopped
1/2 tbsp sesame oil
2 tbsp honey (omit for Whole30)
2 tbsp coconut aminos
Sesame seeds & finely chopped coriander to garnish


  1. Heat a large wok or frying pan with the sesame oil.
  2. Add the onion and saute for 1-2 minutes before adding the garlic, ginger & chili.
  3. Add the steak to the wok and allow to seal.
  4. Next add in the peppers, lastly, add the coconut aminos & honey and stir until all of the ingredients are nicely coated.
  5. Reduce the heat and leave to simmer for 2-3 minutes.
  6. Once the beef is cooked to your liking, serve with a sprinkle of sesame & coriander and enjoy!

Wonky Energy Balls


I’ll let you in on a little secret – I absolutely must have a little snack with a coffee at 3pm to get myself through the afternoon slump! These are such a quick and easy snack to prepare at the weekend and keep in your fridge to grab at times of need!


Yes you absolutely could pop to the shop and pick something similar up but honestly these are so quick and easy to make, not to mention far more cost efficient! Plus check out the insanely good macros!!

Macros per serving (recipe makes 20-22):
 112cals per ball
19g Carbs, 4g Fat & 2g Protein

This recipe is Gluten Free, Dairy Free & Vegan

100g roasted cashew nuts
2 tsp coconut oil
2 tbsp cashew butter
400g medjool dates
100g oats
1 tsp vanilla extract
Good pinch of coarse salt


  1. Add the cashew nuts to your blender and pulse until they form a flour like consistency.
  2. Next add in the coconut oil, cashew butter, dates & vanilla & pulse until combined.
  3. Finally add in the oats & the salt and pulse for a final time.
  4. Roll into balls & enjoy! I store mine in an air tight container in the fridge for up to a week!



Bacon Wrapped Chicken Bites

An amalgamation of all of my favourite things! These Bacon Wrapped Chicken Bites are the perfect dinner or finger food & left overs are delicious reheated the next day!!


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

Macros per serving (serves 4):
 278cal per 1/4 recipe 
10g Carbs, 10g Fat & 29g Protein

350g chicken breast, cut into strips
3 slices of bacon, cut into strips
1/4 tsp ground pepper
1/8 tsp garlic powder
3 tbsp honey (omit for Whole30)
2 tbsp apple cider vinegar
3 tbsp whole grain mustard
1 tbsp frank’s hot sauce
Pinch of coarse salt


  1. In a bowl combine all of the ingredients, bar the chicken & bacon, mix until combined.
  2. Add the chicken and coat it in the marinade, set aside for 20 minutes.
  3. In the mean time preheat your oven to 200°c/ 392°F.
  4. One by one, remove the chicken from the bowl and wrap in bacon, using a wooden skewer to secure it in place.
  5. Place the chicken pieces on a wire rack.
  6. Bake in the oven for 20-25 mins until fully cooked, removing from the oven half way through the process to pour over any of the access marinade.img_6275

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