Perfect stripped down porridge.

When it comes to breakfast, porridge is the bell of the ball, both when it comes to nutritional value and comforting goodness. I absolutely adore waking up to a bowl of it in the morning; I love mine with cinimon, chia seeds and blueberries. Though am starting to enjoy adding chopped bananas while cooking to create a sweet and creamy bowl of delight! This is a stripped down version (base) so feel free to add your favourite fillings and toppings – however this picture does contain blueberries as it was my brekkie! If you’d like me to create some porridge flavours please comment! 

Serves 1 

Ingrediants

In my opinion porridge is a very personal dish, so feel free to add more or less liquid depending on your porridge preference. But this is how I like it (I find it creates a more soupy porridge): 

50g oats (rolled, jumbo or quick will do, steel cut can be used but will take a bit longer) 

60ml water 

50ml milk (dairy or non dairy) 

Method 

1. Begin by lightly toasting your oats in the saucepan on medium for 1 minuet (you will need to constantly move your oats) 

2. Pour in your water and milk and simmer (on medium) stirring every so often for 5-10 minuets. At this point add your toppings and fillings, add your fresh fruit at this point if you like your fruit melted into the porridge. 

3. Serve immediately in your favourite bowl and scatter with your preferred spices, syrups and fruits. 

Tremendous Thai steamed salmon.

Fish is my favourite thing on the planet, it’s been that way since I’ve been very young – which is lucky as it contains many essential to good health vitimins and minerals. However some people may not be so keen and could be in need of some persuasion. Well, you’ve come to the right place – this recipe makes the most of the gorgeous natural flavour of salmon whilst combining typical Thai flavours to create a recipe worthy of kings! It’s quick easy and so so good. Once you’ve tried this recipe you will join me in the land of fish adorers! Serve with a side of salad or noodles. 

Serves 4 

Ingredients: 

4 salmon fillets (skin removed) 

1 5cm knob of ginger (cut into matchsticks) 

2 bunches of pak choi 

100g asparagus 

50g spring onions 

For the marinade: 

3tbs dark soy sauce 

2tbs sesame oil 

1tbs sesame seeds 

1tbs Thai chilli powder + some for dusting

2tbs black pepper + some for dusting

1tbs Chinese 5 spice

Method: 

1. Preheat oven to 204 degrees centigrade/ gas mark 6. 

2. Combine all the ingredients used to create the marinade in a small bowl set aside for use later. 

3. Peel the leaves of the pak choi into a bowl mix with the asparagus and apply the marinade.

4. Remove the skin of the salmon (if needed) by laying it skin side up on a chopping board and making a small slit below the skin, peel the skin back until fully removed. Prepare 4 pieces of foil to be filled with the veg and salmon. 

5. Place the salmon onto the foil and evenly distribute the veg beside it. Sprinkle with pepper, chilli powder and ginger strands. Close the foil packets by bringing together opposite ends and twisting tightly. Place on a baking tray and bake for 25 minuets or until the fish is cooked thorough. 

Once cooked serve with salad or noodles. You can remove the fish from the foil or serve it inside. 

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My go to dip- avocado hummus with a tomato topping.

Say goodbye to fatty dairy filled shop brought dips, and hello to my mouthwatering avocado hummus with tomato topping – I mean – who doesn’t like hummus? The range of textures makes for irresistible duo that’s a crowd pleaser and most importantly a personal favourite! This recipe is perfect paired with corn crisps or wholewheat pitta  ( however I prefer it spread then sprinkled on Ryvita sweet chillie flatbreads). It couldn’t be easier: 

Ingredients

For the avocado hummus: 

1 large (2 small) garlic cloves 

1 large avocado 

1 400g can chickpeas 

1 tbs cumin 

1 tbs lemon 

1 tsp black pepper 

1 tsp tahini 

For the tomatoes: 

1 tsp lemon juice 

1 tsp mixed herbs 

4 plum tomatoes

1tsp black pepper

Method 

1. In a food processor begin by lightly blitzing the tomatoes with the lemon juice. Transfer to a small bowl and sprinkle with black pepper and mixed herbs. Leave to one side for later. 

2. (There’s no need to clean the appliance – tomato juice adds a little extra flavour to the hummus) Start the hummus by mincing the garlic cloves with the fennel and cumin. 

3. Now chop the avacado and drain the chickpeas. Add them to the food processor along with the black pepper, lemon juice and tahini blend until a smooth humus is formed this may take up to 5 minutes. 

Serve with wholewheat pitta, corn chips or my personal favourite sweet chillie ryvita! 

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Fine fettle wholgrain Tomato, pesto and cheese on toast.

A fabulous lunch or light dinner recipe that is sure to impress! It tastes absolutely amazing and can be quickly whizzed up for unexpected guests or even for a great family lunch, you may even have all these ingredients lying around in your home. Full of fibre and vitimins why not give it a try? 

Ingredients 

Serves 4 
30g pine nuts 

150g ricotta 

200g pesto 

30g walnuts 

A few pinches of Mixed herbs 

8 plum tomatoes 

Balsamic vinegar (1 tsp per toast slice) 

150g buffalo mozzarella 

Few pinches or cracks of black Pepper 

1 Garlic clove chipped in half 

8 pieces of whole wheat bread (I recommend hovis wholewheat loaf) 

Method: 

1. Begin by toasting your bread, this can be achieved either under the grill or in a conventional toaster. 

2. Once your bread is toasted rub each slice with the garlic clove to infuse flavour.

3. Cut your mozzarella into semi rounds, chose your 4 mozzarella bread pieces and spread pesto onto them arrange your mozerella on top.

4. Chose your 4 ricotta pieces and spread your ricotta equally onto each one. 

5. Cut your tomatos into rounds and arrange them into the cheese dolopping 1 tsp of pesto onto the ricotta slices. 

6. Chop your walnuts and sprinkle them on the toasts of your choosing. Sprinkle the pine nuts on the rest of the slices. 

7. Dust the pepper and mixed herbs onto each of your toasts. 

8. Glug one tbs worth of balsamic vinegar onto your toasts and if you chose put your toasts into the grill on medium for 5 minuets to warm (not melt) your toppings. Serve hot and enjoy. 

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Marvellous mixed bean and asparagus feta salad.

Who said salads have to be boring to be healthy? This is one of my favourite quick summertime meals – but of course can be eaten anytime of year! It makes use of beans and greens alike, combining them with gorgeous feta to create a irresistible medley of delight. Extremely high in fibre and protein makes this recipe perfect. It can be served on its own (which is how I like it) or with a side of griddled chicken.

Serves 4

Ingredients 

1 can mixed bean salad in water

200g asparagus tips (2 packs) 

200g feta cheese 

2tbs red wine vinegar 

2tbs capers 

2 tbs fennel seeds 

200g young spinach

1 large red onion (diced) 

Method:  

1. Chop your asparagus into large chunks and boil for 2 minutes. 

2. Drain your asparagus and mixed beans. Cut your feta into large cubes or crumble it with your hands. 

3.  It’s as easy as this – mix all of your ingredients together then serve, fabulous- right? 

350 cal per serving 

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Gallant grilled tofu and courgette skewers.

Wheather your rushing in from work or flying in from school, evenings can be awfully short and hectic. Let this lightning fast dinner save the day, whilst being nutritious and delicious! Serve with noodles, grains or salad:

Serves 4 

Ingredients: 

1 packet firm tofu 

1 large courgette 

For the marinade:

2tbs dark soy sauce 

1tbs lemon juice 

1 tsp ginger powder 

1 tbs sesame seeds (black or white) 

1 tsp Thai chillie powder ( you can use whatever type you have) 

Method: 

1. Begin by unpacking the tofu – on a plate cover the tofu with kitchen paper and apply 2-3 large books to squish out the excess liquid ( this will result in a crisper skin later) for about 10-15 mins. 

2. Cut the courgettes into semicircles and in a small bowl begin making the marinade. 

3. Once 15 minutes is up cut your tofu into large cubes then combine the courgette and tofu in a bowl and apply the marinade – making sure everything is thoroughly dressed. Leave for 15- 30 mins (depending on how long you have).

267 cal 

In this time you can be making your side dishes – I recommend: noodles or Grains (e.g. Cous cous or Quinoa) 

( the steps above can always be completed the night before – this will allow for maximum flavour) 

4. Preheat your grill. Once marinating time is up thread your tofu and courgette onto skewers. Cook your tofu ‘kebabs for 10-15 minutes per side. Serve with side dish of choice and enjoy! 

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Blooming berry healthy jam.

A old English favourite – but bloody hell – it does contain a lot of sugar doesn’t it. Never fear though my recipe is refined sugar free, it’s truly fabulous. It’s tastes just as good as your grandmas with twice the nutritional value. Spread it on wholewheat toast or a crumpet, you can even add a dollop to your porridge or pancakes! Oh – and did I mention – it’s magic. 

Ingredients:

150g berries ( I used blackcurrents).

3tbs agave nectar (or) maple syrup (or) honey. 

2tbs chia seeds.

Zest of half a lemon.  

1/2 tsp Vanilla extract (optional – however, you must use if your making blackcurrent jam) 

Method:

1. In a high speed blender (I used my fabulous nutribullet) add all the ingredients and blend until your desired consistency – however I wouldn’t blend for more than 2 minutes as it will become to smoothie like. 

2. This is where the magic happens: let your mixture sit for 5 minuets. When this time is up you should come back to a jam like mixture rather than the smoothie you left! Magic! 

3. Store in the fridge for up to 3 weeks and enjoy on anything you please! 

Per TBS 50 cal. 

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Divine chocolate orange energy orbs.

Pure indulgent heaven is to be achieved by all who have the chance to eat these little orbs of delight. You will never be tempted by a chocolate bar or truffle again once you have tried my refined sugar free high in fibre engergy orbs. My recipe serves 8 (dependent on how greedy you are) and are perfect for a snack. They weigh in at just over 100 cal (120 to be exact) so are perfect for a treat – they are slightly Naughty as a result of containing 6.3g of natural sugar and 8g of (natural healthy) fat from the nuts and seeds (compleat nutrition below). They can be kept in the fridge in a airtight container for up to 2 weeks. In my opinion they are better than truffles. 

Ingredients: 

50g oats + 10g outer dust 

20g seeds (of choice) 

2 TSP chia seeds 

80g dates (medjool or other of choice work just as well) 

50g mixed nuts 

1 TBS coco powder 

Zest of 1 whole orange 

Juice of 1 orange 

1 TSP cinimon 

1 TSP vanilla extract 

Method: 

1.  Start by blending 20g of seeds and 10g oats in food processor until a slightly rough dust is formed – once dust is created remove from the processor and put on a plate to one side for use later. 

2. Add everything else to the processor (making sure to add the dry ingredients before the wet) and blend until a dough is created. Often this step can take up to 5 minutes – don’t get impatient and add more liquid! Stick with it, it’s worth it. 

3. Once the dough is created, using your hands separate it into 8 fairly equal portions. 

4. Wet your hands and roll the portions into balls – whilst doing this roll them in the dust. 

5. Enjoy straight away the aroma has been tempting you to do so whilst you’ve been making it – hasn’t it? Or store in the fridge in a airtight container for up to 2 weeks. 

120 cal. Sugar 6.3g. Fat 8g (Sat 0.9g). Protein 4g. Fibre 0.75g. Carbs 9g

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Instagram worthy quick and healthy snack- Blueberry rice cakes

Why settle for packaged nonsense that contains so little nutritional value (and is hardly photo worthy) when you can eat Instagram worthy nibbles any time of day with a ridiculously small amount of effort. These rice cake canapés are a perfect snack for anytime of day and will leave you feeling both satisfied and a feeling like a nutrition superhero. Here’s how: 

Ingredients for one: 

1 TBS (any berry) refined sugar free Jam (I recommend meridian or my Blooming berry jam) 

2 x Wholemeal rice crackers ( I used Kallo) 

1 TBS granola, seeds or crushed nuts (I used my favourite Lizzies granola) 

1 TSP cinnamon 

1TBS strained yogurt (I used FAGE) 

Method: 

1. Spread half of the jam on each rice crackers.

2. Spread half of the yogurt on each rice cracker, making sure to not mix the two too much or you will lose the beautiful marbling effect of both toppings merging together. 

3. Sprinkle your creations with the granola and the cinnamon

4. Embrace the beauty of what you have just created and enjoy!! 

90 cal 

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