A combination of my 3 favourite things – Cauliflower, Broccoli and Bacon!
1/2 Broccoli Head – separated into florets
1/8 Cauliflower Head – separated to florets
3 Cloves of Garlic – chopped
1/2 Red Chili – chopped
2 Tbsp Coconut oil
4 slices of uncured Bacon
Cracked black pepper
Squeeze of Lemon
- Preheat the oven to 200°c.
- Add the garlic, chili and coconut oil to a small bowl – heat in the microwave for 1 minute, this will infuse the flavour of the garlic and chili into the oil.
- Chop up the bacon into bite size pieces.
- Add all the ingredients to a large bowl and mix well.
- Place on a baking tray and bake in the oven for 30-35 min, turning regularly.
- Remove from the oven, squeeze the lemon over it and enjoy!
A couple of weeks ago I had the most amazing Prawn Tempura in Cafe Mambo in Ibiza, this afternoon I had a serious craving for them, so I decided to adapt one of my salmon recipes! I picked up the Rainbow Carrots in Marks and Spencer’s yesterday and have been dying to try them so rather than team my prawns with sweet potato fries I decided to make carrot ‘fries’ of sorts!
140g Honduran Peeled Prawns
2 Egg yokes
1 Egg white
1/4 cup Almond flour
2 Tbsp Coconut flour
1/2 cup Desiccated coconut
Juice of 1 lime
200g Rainbow carrots – scrubbed and tailed
1 tbsp Dried thyme
1/2 tsp Ground cumin
1/2 Spanish smoked paprika
1/2 tsp turmeric
1/2 Ground coriander
2 tbsp Coconut oil – melted
Handful of mixed leaves
- Preheat the oven to 220°c.
- Mix all the spices in a large bowl.
Add the coconut oil and toss the carrots in it.
- Place in the oven for 25-30 minutes turning occasionally.
- Mix the lime juice with the egg white in 1 bowl, the almond flour and coconut flour in another, whisk the yokes in yet another bowl and finally the desiccated coconut in another!
- Lay out some parchment on a baking sheet.
- Take a prawn dip it in the egg white and lime mix, then the coconut and almond flower mix, followed by the egg yoke and finally the desiccated coconut, place on the parchment and repeat until all of the prawns have been battered.
- Baked at 220°c for 14 minutes, turning half way.
- Serve on a bed of mixed leaves with lime wedges and enjoy!
An adaption of one of my favorite dinners, the ultimate comfort food.
250g Chicken breast – cut into strips
1 tsp Thyme (dried)
1 1/2 tsp Ground Coriander
1 tsp Oregano
1 tbsp Coconut oil
125g CO YO – Natural coconut yogurt
1 tbsp Fennel seeds
Juice of 1 lime
Handful of mint leaves
1 Sweet pepper cut into strips
- Boil the cauliflower for 10 minutes, drain and set aside.
- Coat the chicken in herbs and leave to marinate.
- Boil the pepper strips for 5 minutes, strain and refresh under cold water.
- Add the CO YO, lime juice and mint to a bowl and pulse with a handheld blender.Sprinkle the fennel seeds on top.
- Heat the coconut oil in a wok/small frying pan and cook the chicken for about 6 minutes aside, until golden and cooked through.
- Place the cauliflower florets in the food processor and pulse lightly until it looks like rice, reheat if necessary.
- Plate up, serve and enjoy.
Chicken wings are my absolute weakness! I whipped these up with the intention of sharing but ended up munching on the entire batch!!!
900g Whole chicken wings (12/14)
4 Tbsp Cayenne Pepper
Juice and zest of 2 large lemons
20g Grassfed butter
1 Tbsp Cracked black pepper
2 Tbsp Flat leaved parsley – finely chopped
Lemon wedges to serve.
- Preheat the oven to 220°c.
- Place the chicken wings on a wire rack and rub the Cayenne Pepper into the skin.
- Baked them for 8 minutes, then turn them over and return them to the oven for a further 8 minutes.
- Melt the butter and mix it with the lemon juice.
- Remove the wings from the oven and cover with the lemon and butter mix, return to the oven skin side up for a further 10 minutes, or until golden and crispy.
- Place the wings in a large and toss with the zest, black pepper and parsley.
- Serve and enjoy.
My neighbours have their own vegetable garden and they gifted me with this giant courgette so naturally I had to make something delicious out of it!! The fritters lasted about 30 seconds before I inhaled them all!!
2 large Salmon darns
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp hot chili powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp olive oil
1 Courgette – or in my case 1/4 of a giant one!!
Sprinkle of black pepper
2 tbsp coconut oil
Lemon twist to serve
- Rinse off the salmon and pat dry with some kitchen roll. Rub the olive oil into the salmon and set aside.
- Mix the spices and rub them into the salmon – leave to marinade for approx 20 minutes, the longer the better.
- Using a food processor or grater shred the courgette and add to a large bowl. Sprinkle with a pinch of salt (optional).
- Add the courgette to a colander, place the bowl on top and squeeze out the excess water.
- Place the courgette back in the bowl and in the egg and black pepper.
- Heat a pan with the coconut oil until very hot.
- Using a large metal spoon portion out the courgette and add to the pan, I did mine two at a time.
- Cook on high for 1-2 mins, reduce the heat and cook for a further 1-2 minutes. Flip the fritters and repeat on the opposite side.
- When you are on your last batch of fritters place your salmon on the grill for 4 minutes – I used a George Foreman. Alternatively you can bake it in the oven on a piece of parchment at 200°c for 8 minutes.
- Plate up, add the lemon twist and enjoy!
I prepared mine about an hour and a half before baking, which definitely adds to the flavour so if you have have time I recommend doing the same!
2 Large chicken breasts – skinned and boned
2 Large cloves of garlic – crushed
Handful of fresh basil – finely chopped
1 Red onion – cut into rings
10-12 Santini tomatoes (or cherry) – washed and left whole
1 Tbsp Olive oil
1 Tbsp Coconut oil
Baby spinach to serve.
- Rub the olive oil, garlic and basil into the chicken. Leave to rest.
- In a small pan add the coconut oil and red onions, sauté for a few minutes until the onions begin to soften – then add 2 tbsp of balsamic vinegar and reduce the heat. Once they have caramelized add to a baking dish with the tomatoes.
- Place the chicken on top of the onions and tomatoes and bake in the oven at 220°c for 15 minutes.
- Reduce the heat to 200° and add a drizzle of balsamic over the chicken, bake for another 10 minutes, or until the chicken is fully cooked.
- Serve on a bed of baby spinach and an extra drizzle of balsamic.
These DIY burgers are perfect for a crowd, you can prepare loads of different toppings and have great fun creating your own combination!
This Recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.
For the Burgers themselves:
500g of Lean turkey mince
1 Red onion
1 Red pepper
Handful of fresh coriander
11/2 tsp Paprika
1/2 tsp Garlic powder
1/2 tsp Cayenne pepper
1/2 tsp Ground coriander
1/2 tsp Turmeric
Fillings: (all optional)
Button Mushrooms – chopped (sautéed in Garlic & Chili Oil)
1 Beef Tomato – chopped
2 Large sweet potatoes washed and chopped into “fries”
Coconut oil and Olive oil.
- Mix all the spices and heat in a small pan
over a low hob for 2-3 minutes.
- Add the red onion, pepper and coriander to a blender and pulse until finely chopped.
- Combine the meat, spices and red onion mix in a bowl and shape in to burgers – makes approx. 6.
- Leave the burgers to rest and prepare your chosen fillings.
- Melt 2 tbsp of coconut oil and toss the sweet potato in it. Add to the oven at 220°c/425°F for 20-25 mins turning occasionally.
- Heat a pan with approx. 2 tsp of olive oil and cook the burgers for 5-7 minutes a side, depending on how thick you’ve made them.
- Serve and enjoy!
3 simple ingredients to get rid of your sugar cravings!
This Recipe is Gluten Free, Dairy Free & Paleo.
Juice of 3 lemons
5 tbsp honey
6 sheets of gelatin
- Leave the gelatin to soak in cold water for 4-6 minutes.
- Whisk the lemon juice and honey together in a small pot.
- Remove the gelatin and squeeze out any excess water.
- Place the lemon juice and honey over a low heat and add the gelatin, whisk until combined.
- Gently heat until the mixture starts to thicken.
- Add the mixture to the molds and place in the freezer for 30 mins.
(If you don’t have a mold, place the mixture on a baking tray and cut into shapes when it has set)
- Remove from the freeze and allow them to reach room temperature before removing from the mold.
- Enjoy 🙂
A little something to see you through to the weekend!!
3 ripe bananas
3 large eggs
1 tbsp honey
1/4 tsp vanilla essence
1 tbsp lemon juice
6 dates – soaked in water with pits removed
100g pecans roughly chopped
1 1/2 cups of dates – soaked in water with pits removed
1/2 tsp coconut oil
1/2 tsp honey
1/8 tsp cinnamon
Whole pecans to garnish
- Preheat the oven to 180°c, line 2 cupcake tins with cases.
- In a large bowl blend the eggs and bananas.
- Add the honey, dates, vanilla, lemon juice and blend again.
- Fold in the pecans and place mixture in the cases.
- Place in the oven for 25 minutes.
- In the mean-time prepare the icing, add the dates and 2 tbsp of the water that they were soaking in to the blender and blend until smooth.
- Add the coconut oil, honey and cinnamon and blend again.
- Finally add the pecans and blend until smooth.
- Remove the cupcakes from the oven and place on a wire rack to cool.
- Once they have cooled place 1 tsp of the icing on each and garnish with a whole pecan.
- Serve and enjoy 🙂
These zesty fish cakes are fab, the perfect Friday night indulgence.
1 Large sweet potato, peeled and chopped
1 Egg – beaten
2 Cod fillets
Zest of 1 Lemon Juice of 1/2 Lemon
1/2 tsp black pepper
1/2 tsp ground cumin
1 tbsp Italian herb seasoning
1/2 tsp Spanish smoked paprika
1 inch piece of ginger – peeled and grated
2 cloves of garlic – crushed
1 red chili – finely chopped
1/2 a white onion – finely chopped
3 tbsp coconut oil
1 tbsp olive oil
Handful of coriander – finely chopped
1/2 cup almond flour
Lemon/ lime wedges and a handful of baby spinach to serve
- Pre-heat the oven to 200°c/392°F. Place the sweet potato on a baking tray and cover with 1 tbsp of melted coconut oil and the Italian herb seasoning. Place in the oven for 20 minutes, turning the potatoes over after the first 10 minutes.
- Parcel the fish up in tinfoil lined with coconut oil, pepper, lemon juice and zest as shown. When the potatoes have 8 minutes left to cook, place the fish in the oven.
- In the mean time heat the pan over a medium and melt 1 tbsp of coconut oil, add the garlic, chili and ginger. Allow to cook for 1-2 minutes taking care that it does not burn.
- Add the onion to the pan and saute until they become translucent, roughly 5-6 minutes.
- Remove the ingredients from the pan and place in a bowl to cool.
- Remove the cod and sweet potatoes from the oven and allow to cool.
- With a fork mash the potato and add to the bowl with all the remaining ingredients and combine.
- Heat the pan over a high heat with the olive oil, using a spoon place the cakes onto the pan and lower the heat.
- After 2-3 minutes and flip the cakes.
- Lower the heat and allow to cook for a further 2-3 minutes.
- Serve and enjoy 🙂