Garam Masala Sprouts


If you’ve been following along for a while you’ll know I am a huge Brussels Sprouts lover! I am constantly experimenting and these are my latest creation!


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

450g Brussels Sprouts
1/4 tsp Garam Masala
2-3 tbsp mixed raisins (35g)
1 tbsp chopped pistachios (15g)
2 tsp coconut oil
Pinch of coarse Salt


  1. Preheat your oven to 200°c/392°F.
  2. Halve your Brussels Sprouts, place them in a baking tray and toss in the oil then sprinkle over the garam masala, pistachios, rasins and coarse salt.
  3. Bake in the oven for 35-45 minutes, tossing half way through until golden brown and cooked through.
  4. Serve and enjoy!thumb_IMG_6703_1024

Sweet & Sticky Baked Cauliflower


I’m all about the Friday night Fake-Away! This Sweet & Sticky Baked Cauliflower is absolutely delicious and ticks all the boxes to get your weekend off to a great start!


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

1 full head of cauliflower, separated into florets
1 tsp coconut oil
Coarse salt

For the sauce:
3 tbsp honey (sub orange juice for whole30)
1/2 tbsp sesame oil
3 tbsp coconut aminos
1 tsp arrowroot powder
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground ginger

To garnish:
1/2 tbsp sesame seeds
Large handful of fresh parsley, finely chopped


  1. Preheat your oven to 200°c/400°F.
  2. In a large bowl melt the coconut oil.
  3. Add the cauliflower to the bowl and toss until coated in the oil.
  4. Lay the florets out on a baking tray lined with baking parchment and sprinkle with some coarse salt before placing in the oven.
  5. Bake for 25-30 minutes, until golden and crispy turning half way through.
  6. In the meantime, whisk all of the sauce ingredients together and add them to a saucepan over a medium heat. Allow the mixture to come to the boil before reducing to a simmer for 8-10 minutes until it is nice and thick.
  7. Toss the cauliflower in the sauce until fully coated.
  8. Plate up and sprinkle with some sesame seeds and chopped parsley, enjoy!


Spicy Sweet Potato Fries


I adore sweet potato and eat it every day so am constantly coming up with little twists to liven them up! My go-to this week is Cayenne Pepper & Smoked Paprika… these Spicy Sweet Potato Fries are delicious!


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

2 Large Sweet Potatoes
2 Tsp Coconut Oil
1 tsp Cayenne Powder
1/2 tsp Smoked Paprika
Large pinch of coarse salt


  1. Preheat your oven to 200°c/400°F.
  2. Slice your sweet potato into fries leaving the skin on.
  3. In a large bowl melt the coconut oil.
  4. Add the spices and salt 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 baking parchment and place in the oven.
  7. Bake for 40-45 minutes until golden and crispy. Serve and enjoy!


Cookie Dough Nut Butter


I absolutely adore cashew butter – it is without a doubt my favourite thing to bake with, snack on, add to meals – you name it! Whether I’m going sweet or savoury I can usually find some way to work it in!!


This Cookie Dough Nut Butter is super simple and incredibly moreish!! Safe to say I am in love with it!!

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

1 cup of smooth or chunky Cashew Butter – whichever you prefer!
3 tbsp honey (you can sub this out for maple syrup/agave if you like!)
2 tbsp melted coconut oil
25g Cacao nibs
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
Large pinch of coarse salt


  1. In a large bowl combine all of the ingredients bar the cacao nibs and mix until combined. I used a hand blender for this, however, popping all of the ingredients into your food processor and giving it a blitz on high would work just as well!
  2. Fold in the cacao nibs – and that is it! The masterpiece is complete!!
  3. Store in a sterile airtight container – that is if you don’t demolish the entire batch from the bowl!!


Chicken Skewers


The weather is beginning to improve which can only mean one thing – BBQ season is almost upon us! These chicken skewers are the perfect thing to chow down on in the interim, you can do them in your oven rather than dusting off the BBQ just yet!


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

Macros per serving (recipe serves 2):
219 cals
5g Carbs, 3.6g Fat & 41.7g Protein

350g of chicken breast, cut into strips
6-8 button mushrooms (110g)
1/2 red onion (60g)
1 tsp of olive oil
1/2 tsp garlic powder
1 tsp smoked paprika
2 tsp dried mixed herbs


  1. In a bowl combine the olive oil with the herbs and spices.
  2. Add the chicken to the bowl and coat in the marinade.
  3. Leave to sit for 20 minutes until the flavours have infused.
  4. In the meantime pre-heat your grill/broiler to high.
  5. Thread the chicken onto some wooden skewers with the mushrooms and onions and place on a wire rack.
  6. Grill/broil for 12-14 minutes until fully cooked.
  7. Serve and enjoy!


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!