Chicken Madrileno

Crunchy on the outside yet juicy and tender on the inside these wings give KFC a run for their money!


16 chicken wings
1 sprig of fresh rosemary – finely chopped
3 cloves of garlic – crushed
1/2 tsp paprika
few drops of tabasco
8 tbsp olive oil
3 handfuls fresh parsley – chopped
1 cup almond flour
3 tbsp coconut flour
3 eggs – beaten

Lemon wedges


  1. Using a sharp knife trim off the wing tips.
  2. In a small  bowl combine the rosemary, garlic, paprika, tabaso and 2 tbsp of oil.
  3. Add the wings and leave to marinade for approx 1 hour.IMG_3687
  4. In another bowl add the parsley, almond flour and coconut flour and mix thoroughly.
  5. Lift the chicken out of the marinade and roll in the “breadcrumbs”, then in the beaten egg and then again in the “breadcrumbs” – shake off any excess coating.IMG_3689
  6. Fry the wings in the remainder of the oil for roughly 20 minutes – turning once.IMG_3692
  7. Serve with lemon wedges and enjoy.

Scrumptious Atlantic Scallops

Guilt Free indulgence.

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190g Wild Atlantic Scallops
120g Baby Spinach
60g Chorizo – diced
1 clove of Garlic – crushed
Half a red Chili – finely chopped
Knob of grassfed butter
Olive oil or Coconut oil


  1. Place 3-4 tbsp of you chosen oil in a small bowl with the garlic and chili, microwave on high for roughly 1 minute to infuse the oil.
  2. Rinse the scallops and pat dry with some kitchen roll.
  3. Heat a griddle pan, add the infused oil – making sure that none of the garlic or chili gets onto the pan and a knob of butter. To do this I used a small sieve.
  4. Add the scallops and cook on high for roughly 90 seconds a side – depending on the thickness of them.
  5. In a small pan heat some plain oil roughly 1/2 tsp – add the chorizo and fry off until crispy.
  6. Remove the chorizo and add the spinach – adding more oil if necessary. Cook until wilted.
  7. Plate up and enjoy!

Firey Fennel Spaghetti

A cleaned up version of one of my favourite meals! This is such a comforting dish to come home to after a long day, I absolutely love it!

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

400g pork mince
4 spring onions
1 carrot
1 stick of celery
1 tsp fennel seeds
4 cloves of garlic – crushed
1 tsp oregeno
1 red chili
4 tbsp balsamic vinegar
400g Tomato passata
Handful of basil – finely chopped
3-4 courgettes – spiralized
Cracked black pepper
Coconut oil


  1. Roughly chop the carrot, spring onions and celery before blending together in the food processor with the chili.IMG_3590
  2. Add the fennel seeds and oregano and continue to blend.
  3. Add the mince and mix well.
  4. Heat a large pan with coconut oil and add the mixture to it.
  5. Add the garlic, balsamic vinegar and tomato passata to the pan and continue to cook for 10-15 minutes until the mince is fully cooked.
  6. Heat a small pan with coconut oil and cook the courgette with a sprinkle of black pepper. Sauté for 2-3 minutes until cooked to your liking.
  7. Serve with a basil garnish and enjoy


Lemon and rosemary infused Chicken

The perfect dish to share with family and friends.


1.5kg free-range Chicken
2 Lemons
1 tbsp olive oil
4 sprigs of rosemary
2 onions – sliced
150ml homemade chicken stock (or bone broth)
2 bulbs of garlic – halved horizontally
2 tsp Cracked black pepper


  1. Preheat the oven to 220°c.
  2. Ensure the chicken is completely clean, remove any string and place on a board.
  3. Zest one of the lemons, cut both in half and juice them. Add half the juice to a bowl with the zest, olive oil and black pepper.
  4. Pour the remaining juice into the cavity of the chicken with half of the rosemary, along with one of the squeezed lemons. – I also added a slice of lemon to make it look nice 😉
  5. Rub the lemon and oil mixture over the chicken and sprinkle on the second half of the rosemary.
  6. Lay out the onions on the base of a roasting tin and sit the chicken on top. Pour the stock around the chicken and place the garlic along side it.
  7. Roast for 20 minutes then reduce the heat to 180°c and roast for a further 50-60 minutes until it is fully cooked.
  8. Remove from the oven and allow to rest while you prepare the broccoli and cauliflower bake.
  9. Serve and enjoy!IMG_3550

Curry crusted salmon with zesty zoodles

Salmon with zoodles.. what could be better?!

2 Salmon Darns

1/2 tsp Coriander Leaf
1/4 tsp Cayenne Pepper
1 tsp Thyme
1/2 tsp Ground Turmeric
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1 tbsp Coconut Flour
2 tsp Olive Oil

3 small Courgettes or 1 large
Juice of half a Lemon
1 tbsp coconut oil
Cracked Black Pepper

  1. Preheat the oven to 200.
  2. Rinse off the salmon darns and pat dry with some kitchen roll.
  3. Mix all of the spices and coconut flour together in a bowl.IMG_3420
  4. Rub the olive oil into the salmon and place on a parchment lined baking sheet.
  5. Coat the salmon in the herbs, creating a crust, place in the oven to bake for 10 minutes.
  6. Using a spiralizer, grater or vegetable peeler make zoodles out of your courgettes, add to a bowl and sprinkle with the black pepper. (salt is also optional here)
  7. Heat the coconut oil in a small pan and saute the courgette for about 2-3 minutes, add the lemon juice and cook for a further 2 minutes before removing from the heat.
  8. Serve and enjoy!

To get the full curry effect you can flake your salmon and mix it up with the noodles – delish!

Lamb meatballs

I love cooking up big batches of meatballs, they are so simple and are ideal for those who like to meal prep.IMG_3391

400g Lamb mince

1 red onion
1 red chili
1 green pepper
2 cloves of garlic
1/2 inch piece of ginger – peeled
Handful of coriander
1 egg – beaten
Handful of cashew nuts – chopped
Zest and juice of one lime
1 tbsp coconut oil

  1. Add the red onion, pepper, coriander, garlic, chili and ginger to a blender and pulse until finely chopped.IMG_3312
  2. Combine the meat, red onion mix, egg, nuts and lime in a bowl and shape into meatballs.IMG_3314
  3. Leave to set for roughly 15 minutes.IMG_3329
  4. Heat a pan with coconut oil and cook the meatballs for 4 minutes a side.IMG_3360
  5. Serve on a bed of mixed leaves with some lime wedges and enjoy!

Simple Steak and Chips

For those days that you feel like indulging!


160g Fillet Steak
1 small Sweet Potato – peeled and cut into wedges
1 tbsp Italian Herb Seasoning
1/4 tsp Garlic Pepper
2 tbsp fresh Lemon Juice
4 Asparagus Stalks
2 Tbsp Coconut oil

  1. Preheat the oven to 220°c.
  2. Place a baking tray in the oven with 1 tbsp of coconut oil it for roughly 2 minutes.
  3. Remove from the oven add the sweet potato, tossing it to make sure the potatoes get a good covering of the oil.
  4. Sprinkle with the Italian herb and add to the oven for 20 minutes, turning them after 10.
  5. Rub the garlic pepper into the steak, heat the remainder of the coconut oil in a griddle pan and cook the steak to your desired temperature.
  6. Remove the steak, turn up the heat of the pan and add the asparagus. Saute for about 1 minute before adding the lemon juice, allow the asparagus to brown before removing from the pan.
  7. Serve and enjoy!

It may not be my prettiest creation or require any form of skill in the kitchen but it was undoubtedly delicious!

Chorizo Quiche Pots

Quick and easy – for days that you just don’t feel like cooking!

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50g Chorzio roughly chopped
3 Eggs beaten
2 medium sized mushrooms chopped
1 red onion finely chopped
Large handful of baby spinach
Garlic and Chili infused olive oil

  1. Preheat the oven to 220°c.
  2. Heat the olive oil in a pan and add the chorizo – saute for approx 2 minutes.
  3. Add the onions to the chorizo and cook until they become translucent, remove from the pan and place in a large bowl.
  4. Saute the mushrooms and add to the bowl.
  5. Add the spinach and mix thoroughly, finally add the eggs.
  6. Portion out the mixture into to ramekins.
  7. Pour some warm water onto a baking dish and place the ramekins on top.
  8. Bake in the oven at 220°c for 5 minutes, then reduce the temperature to 200°c and bake for a further 10 minutes or until the egg is fully cooked.
  9. Serve and enjoy!

I served mine with a mixed salad of rocket leaves, santini tomatoes and balsamic vinegar.

Luscious Lettuce bowl

Every so often I get days where I really don’t feel like eating or cooking meat, today has been one of those days and this Lettuce Bowl is the perfect solution! It’s so simple and incredibly delicious, the perfect lunch or light dinner for this sunny Saturday!


1 Leaf Iceberg Lettuce
6 Santini or Cherry Tomatoes – halved
1 inch piece of Cucumber
Handful of Baby Spinach Leaves
2 Button Mushrooms
2 Asparagus Stalks
1/2 Sweet Pepper
1/4 Carrot + 1/4 Parsnip – shredded or spiralized
Handful of Pine nuts and Pumpkin seeds
1 tbsp Balsamic Vinegar
2 tbsp Coconut Oil


  1. Preheat the oven  to 220°c.
  2. Place a baking tray in the oven for about 2 minutes with 1 tbsp coconut oil on it, when it has melted and starts to smoke remove from the oven and place the parsnip and carrot on it, making sure they have been tossed in the oil, place in the oven for about 15 minutes, turning regularly.
  3. Place the Lettuce cup in a bowl.IMG_3153
  4. Add the spinach.IMG_3154
  5. Add the cucumber.IMG_3155
  6. Heat a griddle pan with the 1/2 tbsp coconut oil, add the pepper and allow to sear. Cook for about 2-3 minutes and then add to the lettuce cup.IMG_3159
  7. In a small pan add the remainder of the oil and allow to heat, add the tomatoes and saute for 2-3 minutes. Reduce the heat and add the balsamic vinegar, allow it to reduce then remove it from the heat.IMG_3156
  8. Add the mushrooms and the asparagus to the griddle pan. Once the mushrooms are cooked add them to the lettuce bowl. Raise the heat in the pan and allow the asparagus to sear.IMG_3161
  9. Toast the pumpkin seeds and pine nuts in a dry pan for 1-2 minutes.IMG_3158
  10. Add the tomatoes and balsamic to the cup.IMG_3162
  11. Followed by the asparagus.IMG_3163
  12. Remove the parsnip and carrot from the oven. Sprinkle the seeds on top of the cup followed by the frizzled veg.IMG_3164
  13. Enjoy!IMG_3167

Asian Style Belly Pork with garlic mash and frizzled root vegetables


Despite the weather, today has been a fantastic day so far! My greatly anticipated spiralizer arrived from amazon this morning and its fab! Be prepared for an awful lot of zoodles in the coming days!!

*This recipe ideally needs 24 hours to marinade*

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600g Belly Pork
2 Tbsp Cayenne Pepper
Coconut Aminos
Cracked Black Pepper

1/2 Head Cauliflower – separated into florets
2 Cloves of Garlic
Handful of fresh Parsley
Knob of Grassfed Butter or Ghee

1 Carrot
1 Parsnip
1 tbsp Coconut Oil
Cracked Black Pepper


  1. Take out the belly pork, rinse it and pat it dry with some kitchen paper, sprinkle with cracked black pepper.
  2. Rub the cayenne pepper into the pork, place in a bowl and pour a generous helping of coconut aminos over it, cover with clingfilm and refrigerate for 24 hours.
  3. Remove the pork from the fridge and allow it to come to room temperature, preheat the oven to 160°c.
  4. Wrap the pork in tinfoil and place on a baking tray. Bake in the oven for 31/2 hours.
  5. When the pork is finished cooking remove from the oven and allow to rest.
  6. Turn the oven up to 220°c and allow to heat.
  7. Spiralize the parsnip and carrot, if you don’t have a spiralizer you can cut them into thin strips to make string fries.IMG_3089
  8. Place a baking tray in the oven for about 2 minutes with the coconut oil on it, when it has melted and starts to smoke remove from the oven and place the parsnip and carrot on it, making sure they have been tossed in the oil. Sprinkle with pepper and place in the oven for 10 minutes.IMG_3092
  9. When the 10 minutes has elapsed, take them out, flip them and put them in for a further 10 minutes.
  10. In the mean time put the cauliflower on to boil for 10 minutes.
  11. Remove the parsnip and carrot from the oven and set a side.
  12. Strain the cauliflower and add to the food processor with the butter, garlic and parsley. Pulse until smooth.IMG_3094
  13. Plate up and enjoy!

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