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