Monday, 11 January 2016

Recipe - Roasted butternut squash, pepper and tomato soup

As I'm sitting here typing, my fingers are cold, the temperature has noticeably dropped outside and I'm wishing I had a bowl of this delicious soup to wrap my hands around right now.

This is a lovely simple recipe that the whole family will enjoy. The humble butternut squash is packed with Vitamin A that at this time of year can be beneficial in supporting your immune system, as well as Vitamin C AND contains more potassium than a banana! And get this, eating plant foods like butternut squash decreases the risk of obesitydiabetesheart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

So, what are you waiting for? Get cooking!

Serves 4 - with maybe a little leftover for lunch tomorrow


1 large butternut squash
1 yellow pepper (or you can use red)
1 300g punnet of baby plum tomatoes
A sprig each of fresh thyme and rosemary
2 tbsp Olive oil
Salt and pepper
1 litre good quality stock (chicken or vegetable)

  1. Preheat the oven to 200 (fan).
  2. Slice off the stem and bottom end, quarter the butternut squash (leaving the skin on), remove seeds then chop into large chunks.
  3. Cut the pepper into large slices, removing seeds and stalk
  4. Place the veggies in a large roasting tray with the tomatoes and herbs, drizzle with olive oil and season with salt and pepper. Give it all a good stir to coat the veggies with the oil.
  5. Meanwhile, heat your stock to simmering.
  6. When the veggies are done, remove from the oven and add the stock to the roasting tray, scraping the bottom of the tray to pick up any bits that may have stuck.
  7. Add in batches to a high speed blender (or you can use a stick blender if preferred) and blitz until smooth.
  8. Return to the pan to heat through, season to taste and serve hot. 

I use my new Froothie Optimum 9400 to blitz the soup, it comes out really silky and smooth (more about this in another post).

Enjoy xx

Sunday, 10 January 2016

Recipe - Breakfast muffins

Sometimes you need a breakfast you can grab and go, these delicious breakfast muffins are just the thing. Some days I leave the house at 7am for work. At that time in the morning I'm not usually too hungry for anything substantial so may just grab a quick smoothie. Neither do I want to be messing around in the kitchen making a big breakfast. But I know within an hour I'll be ravenous and ready for something more so I'm usually quite happy with myself that I thought ahead and made a batch of muffins for me to reheat at work.

You can pretty much add any veggies you have lurking in the fridge. Chopped red peppers would work really well, as would broccoli or courgette.

If you're pressed for time in the morning, make these the night before for an easy breakfast option. Go on, put that alarm clock on snooze for another 10 minutes!!


3 paleo friendly sausages, skins removed
1 carrot, grated
12 cherry tomatoes, quartered
2 spring onions, finely chopped
handful of fresh spinach
small handful of fresh basil leaves
8 large eggs
Salt and pepper to taste


  1. Preheat the oven to 175 (fan). Grease a 12 cup muffin tin with coconut oil
  2. In a frying pan, cook the sausages until browned, breaking up into small pieces as you toss them around the pan.
  3. In a bowl combine the carrot, tomatoes, spring onions and spinach.
  4. In a large bowl whisk the eggs.
  5. Once the sausage is cooked, turn off the heat and add the vegetables, stirring to combine until the spinach has wilted from the residual heat. Then add the basil.
  6. Add the sausage and veggie mixture to the eggs and give it a good mix.
  7. Fill each muffin tin to about three quarters. Be careful not to overfill as the mixture will rise a little.
  8. Cook in the preheated oven for 20 minutes until the eggs look completely set and the tops are slightly golden.
These can be eaten straight away or stored in an airtight container in the fridge for 2-3 days. To reheat, pop a couple in the microwave for about 30 seconds.

Enjoy xx

Saturday, 9 January 2016

Recipe - Pumpkin pancakes

I love breakfast!

I think it's a really important meal. It fuels you for the morning and with the right ingredients, can kick start your day. I always make sure my boys get a good breakfast, it keeps their energy levels up and helps them to concentrate better at school. And, we are less likely to grab the less healthy breakfast bars which are usually laden with sugars that give us a temporary 'false' energy boost.

These pancakes I usually reserve for a weekend when I have a little more time to prepare. I serve them with a big bowl of fresh fruit and some grilled bacon. What's not to love.

Serves a hungry 4


4 large eggs
4 tbsp maple syrup
1 can of pumpkin puree (I use Libby's)
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (or omit this and add a little more cinnamon)
1 1/3 cup ground almonds
Pinch of sea salt
1 tsp vanilla extract
1/2 tsp bicarbonate of soda

To serve

Fresh fruit - sliced mango, strawberries, blueberries, kiwi, banana
Grilled bacon
Maple syrup or agave


  1. In a large bowl, gently whisk together all the ingredients taking care not to overbeat but making sure there are no lumps left.
  2. Heat a large frying pan to medium high and grease with a little ghee or coconut oil.
  3. Adding about a 1/4 cup of batter at a time, cook until the underside is golden brown, about 3 minutes. (Depending on the size of your frying pan you may be able to cook 2 or 3 at a time. I usually have 2 pans on the hob at the same time).
  4. Carefully flip the pancake over and cook for a further minute or two until it is done.
  5. Place on a baking tray, cover and keep warm until the rest of the pancakes are cooked.

Serve topped with bacon and a drizzle of maple syrup and fresh fruit on the side.

Enjoy xx

Friday, 8 January 2016

Recipe - Chocolate Brownie bites

Being relatively new to Paleo, I still get the odd sugar/chocolate/sweet thing craving (plus in my other life I'm a cake maker which doesn't help). These delicious little morsels are almost a weekly treat in my house now, even my boys love them and one of them HATES nuts!! They're packed full of fibre, protein and healthy fats so keep some in the fridge for a mid afternoon energy boost, or just enjoy with a cuppa as an after dinner treat.

It's such a simple and tasty recipe, I'm sure it will be a regular in your home too!

Makes about 12


1 1/2 cups pecans (or walnuts if preferred)
1 cup pitted dates
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
pinch of salt


  1. Place all of the ingredients in a high speed food processor or blender and blitz until everything is combined and there are no chunky bits.
  2. With the processor still running, drizzle in a little water (1-2tbsp) to bring the mixture together.
  3. Using your hands, roll into golf ball sized balls.
  4. Allow a couple of hours chilling time before eating!
Will keep for about a week in the fridge but I bet they don't last that long :-)

Enjoy xx

Sunday, 19 July 2015

Recipe - spiced granola

Can I call this "crack" granola? It really is ridiculously moreish!
Feel free to enjoy with milk of your choice, would be great with yogurt too. I particularly like the Coyo coconut milk yogurt at the mo. Me, I just nibbled on it throughout the morning with a fruit smoothie on the side.
200g whole unprocessed almonds
200g pecans
100g pumpkin seeds
100g unswetened desiccated coconut
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
Pinch of ground cloves
80ml agave syrup
60ml coconut oil, melted
1 tsp vanilla extract

Handful of dried cranberries

Preheat the oven to 150 degrees. Line a large baking sheet (or 2) with greaseproof paper. 
Add all the dry ingredients to a large bowl, tossing to combine, and set aside. 
In a pan or microwave bowl, melt the agave, coconut oil and vanilla together for 45-60
seconds. stir to melt completely.
Pour over the nut mixture and mix well, making sure to coat all of the nuts.

Spread the granola out on your baking sheets in a single layer and bake for 20-25 minutes, until golden.
Remove from the oven and cool completely before adding in the cranberries. 
Transfer to an airtight container, breaking up the larger chunks as you go.

In theory, this should keep for up to a week but mine only lasted a matter of days! 

Enjoy xx

Saturday, 18 July 2015

Recipe - Pork and lettuce wraps with pickled carrot and sriracha

Be the envy of your work colleagues and make these delicious pork wraps the night before for packed lunch, far better than a boring old sandwich!!

Serves 2

For the pork
500g Pork mince
1 lettuce, leaves separated and washed (I like round but you could use Iceberg or Little Gem)
1 tbsp coconut oil 
1 cup mushrooms, diced
1/2 onion, diced
1/2 tbsp ground ginger
1/2 tbsp ground cumin
1/2 tbsp cayenne powder
4 tbsp Tamari sauce (gluten-free soy sauce)
1 tbsp dijon mustard
1 tbsp Sriracha

1/2 cup fresh coriander to garnish
For the pickled carrot
2 carrots, julienne or ribbons
1/2 cup water
1/2 cup cider vinegar
1/2 tsp sea salt

To make the pork
Heat the oil in a large frying pan over a medium heat. Add onions and cook until translucent, around 4-5 minutes. Add the ground pork and cook until the pink is gone. Add in mushrooms, ginger, cumin, cayenne and 1 tbsp of the Tamari, reduce the heat to a simmer and keep warm.
To make the dressing
Mix together the mustard, 3 tbsp Tamari and Sriracha in a bowl.
To make the pickled carrots
Mix the water, vinegar and salt in a bowl and add the shredded carrot. Leave to soak for 30 minutes. These will keep for a few days in the fridge, great to add to salads.

Now put your wraps together;
Take a lettuce leaf and fill with the pork mixture, add some carrots and drizzle over some of the dressing, garnish with the coriander.

Enjoy xx

Recipe - Mexican hot chocolate pots

Mexican hot chocolate pots 

Makes enough for 4 large ramekins or 6 small

You know when you really fancy something naughty but then feel guilty afterwards…. No, me neither!!
Well, I discovered this great recipe. The only sugar and milk in it comes from the chocolate so the darker the chocolate, the less sugar and milk will be in the recipe. Plus, the only fat in it is from coconut milk, which is a good fat, okay!?
It’s also wheat free so is suitable for many allergy sufferers.
A great recipe to prepare ahead for your next dinner party, your guests will never know, it’s truly delicious!!


200g dark chocolate, either chunks or finely chopped
1 can full fat coconut milk
2 large free range egg yolks
¼ tsp chilli powder (or to taste)
1/8 tsp sea salt
1tsp ground cinnamon
1tbsp vanilla extract

Sliced strawberries to serve


Place the chocolate pieces in a bowl and set aside
To make the custard;
In a saucepan, add the coconut milk, egg yolks, chilli powder, cinnamon and salt. Whisk until well combined.
Heat the mixture over medium low heat, stirring constantly until it thickens and coats the back of a spoon (approx. 10-15 minutes). Do not let it boil.
When the custard is ready, remove from the heat and pour over the chopped chocolate.
Now let the mixture sit for 5 minutes.
After 5 minutes, stir the mixture gently, folding as you go. Be careful not to mix too quickly or you’ll end up with grainy chocolate.
Once the custard is smooth, add the vanilla.
Divide the mixture into ramekins, cover with cling film and leave to chill for 4 hours.