Crispy Bacon & Pineapple Skewers


I love love love looooove bacon! I also love pineapple – this is a serious winning combination and the perfect little appetiser for BBQ season which given the weather at the moment is very nearly upon us!


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

Did you know I now have Snapchat?! Add thewonkyspatula to keep up with my day to day ramblings! I’ve been chatting through why I use some of the ingredients I do, along with my new approach to eating.

1/2 a pineapple (375g)
7-8 streaky bacon rashers (200g)
– and that is literally all you need!


  1. Preheat your oven to 200°c/392°F.
  2. Chop the pineapple into bite sized chunks.
  3. Line a baking tray with some baking paper and place a wire rack on top.
  4. Place the pineapple and bacon onto wooden skewers, beginning with the bacon and then weaving it over each chunk of pineapple as you layer them up and place on the wire rack.
  5. bake in the oven for 25-30 minutes until the bacon is fully cooked and crisped to your liking.
  6. Serve and enjoy!IMG_7232

Sweet Potato Cubes with Basil Guac


Sweet Potato Cubes with Basil Guac – I absolutely love sweet potato and eat it every single day! My Crispy Sweet Potato Cubes are one of my most popular blog posts so I thought it was about time I came up with another winning combination! Hope you love them!


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

2-3 large sweet potatoes, cut into cubes
1 tsp coconut oil
2 tsp water
1/2 tsp smoked paprika
1/2 tsp ground cumin
Coarse salt & black pepper

For the Guac:
1 whole avocado
1 small plum tomato, finely diced
2 tbsp lime juice
1/4 tsp chilli powder
1/8 tsp garlic powder
3 tbsp chopped basil


  1. Preheat your oven to 200°c/392°F.
  2. Begin by placing the sweet potato in a zip lock bag, melt the coconut oil and combine with the water, spices, salt and pepper.
  3. Add the mixture to the zip lock bag and shake until the sweet potato is fully coated.
  4. Line a baking tray with some baking paper and place the sweet potato evenly across it.
  5. Bake the sweet potato in the oven for 30-35 minutes until crisp and cooked to your liking.
  6. While the sweet potato is in the oven, prepare the basil guac.
  7. Start by mashing the avocado with a fork.
  8. Next stir in the chilli, garlic and lime juice, followed by the tomato & basil, then set aside the guac until you are ready to serve.
  9. Remove the sweet potatoes from the oven and serve with a generous amount of guac! Enjoy!


Summer Berry Baked Oats


Summer Berry Baked Oats – I absolutely love baked oats, they are one of my favourite breakfasts, especially at the weekends when I have more time to sit back and enjoy! I’ve been seriously craving them lately and thought it was time to come up with an egg free alternative. This ticks all of the boxes and is packed full of summery flavours!


This recipe is Gluten Free, Dairy Free & Vegan.

60g Oats
300ml Water
20g Agave nectar
10g Chia seeds
1 tsp Vanilla extract
25g Blackberries
45g Raspberries



  1. Preheat your oven to 200°c/392°F.
  2. In a large bowl combine the oats and the chia seeds before adding all of the wet ingredients and mixing thoroughly.
  3. Next add in half of the raspberries and mix until they have broken down.
  4. Pour the mixture into an oven proof dish and top with the remaining raspberries and blackberries.
  5. Place in the oven for 20-25 minutes until cooked to your liking.
  6. Serve and enjoy!


Sensational Wings


As you will probably have guessed by now I am head over heels for chicken wings! Shockingly though it has been over a year since I last posted a chicken wing recipe!! If you follow my Twitter & Insta stories you will know that within that time I have without a doubt consumed many bowls of wings, so I thought it was about time I shared my latest creation with you!!


Lemon Pepper, Cheeky Chinese, Garlic and Chilli Salt, Zingy Asian, Paleo Buffalo, 4th of July Wings, Sweet & Sticky Wings, Hot & Smoky, Chinese Style… You name it I’ve tried it!!

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

1kg chicken wings (20 wings)
1 tbsp olive oil
2 tbsp smoked paprika
1 tsp ground cumin
1/4 tsp garlic powder
Pinch coarse salt


  1. Preheat your oven to 225°c/ 420°f.
  2. In a large bowl mix together the olive oil with the spices & a good pinch of coarse salt.
  3. Add the chicken wings to the bowl and toss until covered in the marinade.
  4. Place the wings on a wire grill rack, skin side up.
  5. Bake in the oven for 30-35 minutes until crispy and cooked through.
  6. Serve and enjoy!!


Beef Lettuce Wraps


What better way to ease back into the week after a Bank Holiday than with these delicious Beef Lettuce Wraps? They take next to no time to prepare and are so moreish you will be fighting for the last scoop!!


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

500g lean beef mince
1/2 white onion (65g)
3 cloves of garlic, minced
1/2 red chili, finely sliced
1/4 tsp ground ginger
1/4 cup coconut aminos
2 tbsp honey (sub orange juice for Whole30)
2 tsp sesame oil
1 tbsp apple cider or white wine vinegar
2 tsp dried coriander leaf
Coarse salt and black pepper

Fresh coriander and 2 tbsp of sesame seeds to garnish
1 head of cos lettuce, separated into leaves.


  1. In a large pan or wok heat the sesame oil.
  2. Add the onion, garlic, chili and ginger and cook for 3-4 minutes until the onion starts to become translucent.
  3. Next, add the beef along with a pinch of coarse salt, some black pepper, and the ground coriander. Allow cook for 8-10 minutes until the beef is nicely browned and cooked through.
  4. Finally add the coconut aminos, honey, and your chosen vinegar. Mix thoroughly until combined, and cook for a further 2-3 minutes.
  5. Remove the beef from the heat, add to a bowl and garnish with the coriander & sesame seeds.
  6. Serve and enjoy with the lettuce leaves!

Pan Fried Dover Sole


You may have seen on my social channels that I recently appeared on TV3’s The Restaurant as a guest taste tester. My best friend Naomi & I had an absolutely fantastic evening, the highlight of which was without a doubt the main course. Dover Sole with langoustines!

I am a serious seafood lover and was so excited to try this dish and it was fantastic! My initial thought when I saw the plate was where are the side dishes, but once I tried everything on the plate there was no need for anything else – it was pure perfection!


came across a lovely piece of Dover Sole in the supermarket a week or two after the filming and immediately picked it up to recreate the dish. Huge thank you to Anton Savage for the inspiration for this recipe!

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

1 Dover Sole fish
300g samphire
1 tsp olive oil
15g grass fed or clarified butter
1/4 tbsp lemon zest
4 tbsp lemon juice
Coarse salt & cracked black pepper


  1. In a small bowl, melt the butter and combine with the lemon zest and juice, some coarse salt & black pepper.
  2. Heat a large frying pan with the olive oil, season the fish with some coarse salt and once the pan is piping hot add the fish.
  3. Cook for 1-2 minutes on high before reducing the temperature and cooking for a further 4 minutes.
  4. Higher the heat up once more and flip the fish, again cooking for 1-2 minutes before reducing the heat.
  5. Cook for 2 more minutes before adding the butter mixture to the pan and coating the fish in it.
  6. Remove the fish from the pan leaving the butter mixture behind.
  7. Allow the fish to rest while you saute the samphire in the butter mixture for 3-4 minutes until nicely softened and cooked through.
  8. Serve and enjoy! If you missed the episode, you can catch it here.IMG_6920ed

Crispy Chicken Legs

I absolutely love chicken legs, they have an amazing flavour and can often be overlooked! This is the perfect dish to meal prep, you can team it with absolutely everything from sweet potato fries to zoodles!


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

2 bone in skin on chicken legs (500g)
1 tsp coconut oil
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Coarse salt & cracked black pepper


  1. Preheat your oven to 190°c/375°F.
  2. Heat a large frying pan with 1/2 tsp of coconut oil and fry off the chicken for 2-3 minutes until the skin in crisp and golden.
  3. While the chicken is crisping melt the remainder of the coconut oil and mix in with the spices, salt & pepper.
  4. Remove the chicken from the pan and place in an ovenproof dish.
  5. Baste the chicken with the spice mix and place in for 35-40 minutes until fully cooked.
  6. Once the chicken is cooked all the way through switch your oven to the grill/broiler function and allow the skin to crisp up for 2-3 minutes.
  7. Serve and enjoy with your favourite sides!


Healthy Victoria Sponge Cake


Today is my birthday and to celebrate I am sharing this delicious Healthy Victoria Sponge Cake with you! Don’t be put off by the seemingly endless list of instructions – trust me it’s actually super simple and tastes divine!!


This recipe is Gluten Free, Dairy Free & Paleo.

60g coconut oil
4 eggs
300ml honey
2 tsp vanilla extract
150ml almond milk
450g ground almonds
2 tsp baking powder
Pinch of coarse salt
40g smooth cashew butter

1 portion of chia jam:
125g raspberries
175g strawberries
2 tbsp chia seeds
2 tbsp honey
1 tsp vanilla extract

To decorate:
Large handful of raspberries & strawberries
2 pots of vanilla coconut yoghurt


  1. Begin by preparing the chia jam, for this cake I have adapted my raspberry chia jam recipe to include strawberries.
  2. Rinse the fruit in some cold water and strain, leaving a small bit of water on them.
  3. Place in a saucepan over a low heat for 5-10 minutes until they start to soften, stirring regularly.
  4. Stir in the chia seeds and cook for a further minute or so before finally stirring in the honey and vanilla.
  5. Remove from the heat and allow to cool while you prepare the remainder of the cake.
  6. Preheat your oven to 180°c/356°F and line two 8 inch baking trays with parchment paper, I also greased the edges with coconut oil to avoid any sticking and it worked a charm!
  7. Melt the coconut oil and add to a large mixing bowl with the eggs, honey, almond milk and vanilla extract, mix thoroughly until combined.
  8. Next add the ground almonds, baking powder & salt again mixing thoroughly until combined.
  9. Lastly, add the cashew butter and mix until the mixture is fully combined.
  10. Spread the mixture evenly across both baking dishes.
  11. Place in the oven for 35 minutes until golden and fully cooked.
  12. Once the cakes are fully cooked remove from the oven and allow to cool for 5 minutes before removing from the dishes and placing on a wire rack to cool.
  13. Flip the cakes every 10 minutes while cooling to avoid them sticking on the rack.
  14. Once fully cooled, place 1 of the cakes on a serving plate, then spread them jam on the top of both cakes, holding back 1-2 spoonfuls for the top.
  15. Next spread half of the coconut yoghurt on one of the cakes and sandwich both cakes together.
  16. Spread the remaining coconut yoghurt on top with the chia jam.
  17. Lastly, scatter on the remaining fruit and serving!IMG_6805

Turkey Bolognese


I absolutely love bolognese and this Turkey Bolognese is the perfect way to get back on track after an indulgent Easter weekend! Whip yourself up a batch this evening and you have prepped for the remainder of the week!


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

4 stalks of celery, finely sliced
1 red onion, finely sliced
2 portobello mushrooms, sliced
3 cloves of garlic, minced
80g bacon lardons
1 tin of chopped tomatoes (400g)
1 tin of tomato puree (150g)
400g turkey mince
2 tsp ground nutmeg
2 tsp Italian herbs
1 bay leaf
Pinch of coarse salt
1 tsp coconut oil
Fresh basil to garnish


  1. In a large frying pan heat the olive oil, add the lardons and cook for 2-3 minutes until they begin to brown.
  2. Next, add the celery, onion & garlic and cook for a further 5 minutes before adding to a large saucepan.
  3. Place the frying pan back on the heat and brown the mushrooms for one minute a side.
  4. Add the mushrooms to the saucepan along with the chopped tomatoes, tomato puree, bay leaf, nutmeg and Italian herbs and place over a low heat with 50ml of water.
  5. Lightly saute the turkey mince with a large pinch of coarse salt, in your frying pan until fully cooked before adding it to the saucepan.
  6. Stir the mixture until combined and bring to the boil.
  7. Reduce the sauce to a simmer for 15-20 minutes until fully cooked and the sauce has thickened.
  8. Serve and enjoy with some courgette noodles and basil garnish!


Healthy Rocky Road


Treat your friends and family this Easter with a batch of this scrumptious Healthy Rocky Road. These are a totally nutritious alternative to a standard rocky road and are so tasty that you won’t even know the difference. I’ve been wanting to play around with cacao paste for quite some time and what better occasion to give it a whirl than Easter!


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

200g cacao paste
4 tbsp your preferred sweetener; honey, agave, maple syrup
1 1/2 tbsp coconut oil
160g Malatya dried apricots, roughly chopped
15g hazelnuts
15g sultanas
20g dried cranberries
20g pecans
50g pistachios
50g cashew nuts
large pinch of coarse salt


  1. Melt the cacao paste over a bain maire, stirring regularly until it has all turned to liquid.
  2. Add in the coconut oil and allow it to melt again stirring regularly until it is fully melted and combined with the cacao paste.
  3. Remove the chocolate mixture from the heat and stir in the honey.
  4. Add in the remainder of the ingredients, holding back about 5 pistachios.
  5. Stir the mixture thoroughly and add to either a silicone loaf tin or a regular baking dish lined with parchment paper.
  6. Finely chop the remaining pistachios and sprinkle over the top with a pinch of coarse salt.
  7. Place in your freezer for 35-40 minutes until solid.
  8. Remove from the freezer, slice into bars and enjoy!