My tasty 5 minute salad

Here is my super quick and easy 5 minute salad. This recipe is perfect if you need to make a healthy lunch to take anywhere with you!

My 5 minute salad is high in fibre, protein and good fats which will help keep you full. You can add any source of carbohydrates you fancy to make the meal balanced.

I like to have some oat crackers on the side with hummus.
*this is not included in the macros.

Serves 1


Calories: 378
Carbohydrates: 32g
of which sugars: 17g
Fibre: 10g
Protein: 17g
Fat: 23g


5 minute salad ingredients
  • Handful iceberg lettuce
  • Handful spinach
  • 2 celery sticks
  • 1/2 carrot
  • 1/2 courgette or cucumber
  • 4 cherry tomatoes
  • Handful purple cabbage
  • 1/2 tbsp extra virgin olive oil
  • 2/3 sprays of balsamic vinegar
  • 1/2 tsp organic honey
  • Juice of half a lime
  • 1/2 tsp oregano
  • Sprinkle of garlic powder
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 5 walnuts
  • Coriander for garnish


1. First, wash all of your salad ingredients.

2. Next, peel the carrot and get rid of the outer peel. Use the peeler to create carrot and courgette ribbons for your salad and set aside.

3. Chop celery, cherry tomatoes, purple cabbage and coriander for garnish.

4. Combine the spinach, iceberg lettuce, celery, tomatoes, cabbage, carrot and courgette in your bowl or container. Add the pumpkin seeds, sunflower seeds and walnuts, and mix the salad together.

5. In a separate bowl, combine the olive oil, balsamic vinegar, lime juice, oregano, garlic powder and honey.

6. Toss the dressing into the salad and garnish with fresh coriander.

7. Next, enjoy! 🙂

5 minute salad

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5 minute breakfast oats

My breakfast oats are packed with nutrients, including good fats, protein and fibre to keep your sugar levels stable.

This recipe is so quick and easy, it is perfect to fit into your busy morning. Keep reading for all the details!

Serves 1

Breakfast Oats Macros:

breakfast oats ingredients

Calories: 416
Carbohydrates: 45g
of which sugars: 17.5g
Fibre: 8g
Protein: 15g
Fat: 24.5g


  • 40g rolled oats
  • 125ml plant milk
  • 2 tsp Whole Earth peanut butter
  • 1 tsp raw cacao powder
  • 1/2 tsp cinnamon powder
  • 80g blueberries or 1 apple
  • 5 walnuts


1. Weigh the oats in a bowl and add the milk. Put this in the microwave for 1-2 minutes. Keep checking it and cook until you are happy with the consistency.

2. Next, stir in the peanut butter, raw cacao and cinnamon. Stir until combined.

breakfast oats toppings

3. Top with the blueberries and walnuts

4. Next, enjoy! 🙂

breakfast oats

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If you liked this post, be sure to check out Peanut Butter Bites! and Strawberry jam cake recipe


Butternut Squash soup recipe!

Here is my delicious Butternut Squash soup recipe, it is fresh, colourful and packed with nutrients. My garlic bread recipe is also here, which goes perfectly with the soup! The macros are listed below.

Serves 3-4

Macros: (with garlic bread)

Calories: 426
Carbohydrates: 64g
of which sugars: 15.3g
Fibre: 10g
Protein: 13.5g
Fat: 9g


For the soup:

butternut squash soup ingredients
  • 1 Medium butternut squash
  • 2 medium carrots
  • 1 large white onion
  • 1 medium leek
  • 1/2 small cauliflower
  • 3 garlic cloves
  • 1/2 small red chilli
  • 1 pint vegetable stock
  • 3 tbsp yogurt
  • Small bunch basil
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp powdered garlic
  • 1/2 tbsp butter
  • Salt and pepper

For the garlic bread:

  • 1 large fresh baguette
  • 1 garlic clove
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 25g butter
  • Salt and pepper


For the soup:

  1. Preheat your oven to 180 degrees. Prep the butternut squash and cut into cubes. Spread on a baking tray and cover with olive oil, salt, pepper and oregano.
butternut squash

2. Roast this for 30-40 minutes.

3. While the butternut squash is roasting, prep the rest of the veg. Next, heat the olive oil in a large saucepan and begin to fry off the veg. Add all seasonings.

4. Continue frying for 10-15 minutes (until it is soft), then pour the stock, yogurt, butter and basil into the saucepan (save some basil for garnish) .

5. Let this simmer for another 5 minutes, add the butternut squash and blend the soup until smooth. If it is really thick/lumpy add some more water or milk.

6. Then serve up and top with some fresh basil and sesame seeds.

7. Next, enjoy! 🙂

butternut squash soup

For the garlic bread:

  1. Preheat the oven to 180 degrees.

2. Crush the garlic into a bowl, then add all other ingredients. Mix until combined.

3. Next, cut the baguette into slices and coat both sides with garlic butter.

4. Bake for 8-10 minutes until golden and crispy.

5. Next, enjoy! 🙂

butternut squash soup and garlic bread

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If you liked this post be sure to check out Carrot and Coriander Soup Recipe! and Lemon and Almond loaf cake


Crispy Cajun Aubergine

Here is my delicious Crispy cajun aubergine starter. This is so easy to make, and it will absolutely become a staple for dinner parties.

Serves 2


Calories: 220
Carbohydrates: 24.5g
of which sugars: 8g
Fibre: 8g
Protein: 3.5g
Fat: 11g


  • 1/2 aubergine
  • 2 tbsp plain flour
  • 1 tsp smoked paprika
  • 2.5 tsp cajun seasoning
  • 1 tsp garlic powder
  • Small bunch coriander
  • 2 tbsp olive oil
  • Salt and pepper


1.Chop the aubergine into chunks. Next, mix all of the seasonings and flour in bowl.

2. Pour around 2 tbsp olive oil into your frying pan and begin heating.

3. Now roll the aubergine in the flour mix

roll aubergine in flour mix

4. When the oil is hot, decrease to medium heat. Place the aubergine in the pan and begin cooking.

5. Keep a close eye on it, keep flipping the aubergine until both sides are cooked and crispy. You might need to add some extra olive oil to make sure it doesn’t get stuck to the bottom.

6. Once the aubergine is cooked, plate it up and sprinkle with coriander. I also put some yogurt on top, but you can add any sauce of choice!

7. Next, enjoy! 🙂

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If you liked this post, be sure to check out my Delicious recipes for curry night! and Chinese Takeaway alternative!


Strawberry jam cake recipe

Here is my strawberry jam cake recipe which is perfect for Valentine’s day! This recipe is pretty high in sugar, but we all deserve a treat!

The macros are listed below and are based on 14 servings.


Calories: 265
Carbohydrates: 24g
of which sugars: 13g
Fibre: 0g
Protein: 3.6g
Fat: 17g


For the sponge:

  • 150g self raising flour
  • 100g light brown sugar
  • 150g margarine
  • 3 eggs
  • 3 tbsp strawberry jam

For the cream cheese icing:

  • 300g cream cheese
  • 4 tbsp strawberry jam
  • 1.5 tsp vanilla extract


For the sponge:

1. Preheat the oven to 170 degrees, line your loaf tin with baking paper and grease with margarine.

2. In a large mixing bowl add the flour, sugar, margarine and eggs. Mix until well combined.

3. Next, pour the cake mixture into the tin. With a tablespoon, make a line of jam in the middle of the mixture. While the cake bakes this will sink to the bottom 🙂

4. Next, bake for around 30-40 minuteskeep checking it until it is golden and bouncy.

For the cream cheese icing:

1. In a large mixing bowl add all of the icing ingredients. Mix with an electric whisk until combined.

strawberry cream cheese icing

2. I like to serve this on the side as it should be kept in the fridge. Keeping it separate also means you can warm the sponge before eating!

3. Serve up some warm sponge and top with chilled icing!

4. Next, enjoy! 🙂

strawberry jam cake

Thank you for reading my Strawberry jam cake recipe! Definitely give this one a go, it is delicious! Be sure to subscribe and follow me on Instagram!

If you liked this post be sure to check out Lemon and Almond loaf cake and Is ‘diabetic’ chocolate really healthier?


Delicious recipes for curry night!

We all love a curry night! So here are some of my favourite dishes that are delicious, fresh and healthy.

Serves 2

Macros: (for half of the chicken, potatoes and Brinjal Bhaji)

Calories: 505
Carbohydrates: 47g
of which sugars: 12g
Fibre: 14g
Protein: 41g
Fat: 17g


Tandoori chicken:

  • 2 chicken breasts
  • Olive oil
  • 2 tsp Tandoori masala seasoning mix
  • 1 tsp curry powder
  • 1.5 tsp smoked paprika
  • 1 tsp turmeric
  • 1.5 tsp garlic powder
  • 3 tsp grated fresh ginger
  • Juice 1 lemon
  • 1 bunch fresh coriander
  • Salt and black pepper

Brinjal Bhaji:

  • 1/2 aubergine
  • 1/2 courgette
  • 1 white onion
  • 2 garlic cloves
  • 1/2 green chilli
  • 2 tsp tomato puree
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp curry powder
  • 1 tsp crushed chilli

Curry Potatoes:

  • 2 large potatoes
  • 80g cauliflower
  • Olive oil
  • 1 tsp curry powder
  • 1 tsp oregano
  • 1.5 tsp garlic powder
  • Salt and black pepper


Tandoori Chicken

1. Cut the chicken into chunks and place in a frying pan. Mix all of the seasonings in a bowl, add it into the pan, and coat the chicken in this seasoning mix.

Tandoori chicken - curry night

2. Add some olive oil in the frying pan and cook the chicken.

3. Once the chicken is cooked, serve it and drizzle with lemon juice.

4. Next, enjoy! 🙂

Brinjal Bhaji

1. Finely chop the aubergine, courgette, onion, garlic and chilli.

2. Next, heat some olive oil in a saucepan and fry off the aubergine, onion, garlic and chilli. Add the courgette along with the seasonings, tomato puree and a dash of water.

brinjal bhaji - curry night

3. Lower the heat and allow this to simmer for around 20 minutes. Keep adding dashes of water to soften the aubergine.

4. Next, enjoy! 🙂

Curry Potatoes

1.Preheat your oven to 180

2. Chop the potatoes and cauliflower into chunks and spread on a baking tray.

3. Next, coat the potato and cauliflower with all of the seasonings and drizzle with olive oil.

4. Bake for 30-40 minutes until golden and crispy. Check them at around 20 minutes, giving the tray a shake. – I also added red pepper with 10 minutes left to add some extra veg to the dish!

curry potato and cauliflower - curry night

5. Next, enjoy! 🙂

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If you liked this post, be sure to check out Peri-Peri chicken recipe and How to lower your cholesterol!

tandoori chicken - curry night

3 must make Christmas canapés!

Here are my top 3 must make Christmas canapés! They are absolutely delicious, easy to make and perfect to show off at your Christmas party!

These recipes will make canapés for 3-4 people.

Chicken Swizzlers


  • 1 chicken breasts
  • Mini wooden skewers
  • 1 tbsp peanut butter
  • 1/2 tbsp soy sauce
  • 1 tsp honey
  • Small bunch coriander
  • 1 lime
  • 1/2 white onion
  • 1 small garlic clove


1.Preheat your oven to 170 degrees. Next, cut the chicken breast into small strips and pierce with small wooden skewers.

2. Next, add all of the peanut sauce ingredients into a blender. Blend until combined.

3. Drizzle 1/4-1/2 of the sauce over the chicken swizzlers, save the rest for a dipping sauce!

4. Next, cook the chicken swizzlers for around 10 minutes. Keep an eye on them to make sure they don’t over cook and dry out.

5. Finally, dip them in some peanut sauce and enjoy! 🙂

Smoked Salmon Blini


  • 1 slice smoked salmon
  • Gem lettuce
  • 1/2 lemon
  • Pinch black pepper
  • 60g plain gluten free flour
  • 1 medium egg
  • 150ml milk
  • Butter or oil for cooking


1.Add the flour, egg and milk into a bowl and combine with an electric whisk. If the mixture if too thick you can add some more milk to loosen the mix.

2. Next, melt the butter or oil in the frying pan and cook the blinis. I usually aim for the size of a 5.6cm pastry cutter.

3. Once your blini’s are cooked, top with crunchy iceberg lettuce, a slice of smoked salmon and a crack of black pepper. Just before serving squeeze over fresh lemon juice.

4. Next, enjoy! 🙂

Smoked salmon blini - Christmas canapés

Vegetable Tempura


  • 1/2 broccoli
  • 1 large carrot
  • 1 red pepper
  • 1/2 courgette
  • 1 large egg
  • 80g plain or brown rice flour
  • 180ml chilled sparkling water
  • Pinch of salt and pepper
  • Extra virgin olive oil for frying
  • Soy sauce for serving


1.Cut your veggies into medium sized chunks. Next, fill a saucepan with olive oil for shallow frying (about an inch deep). Turn the hob on to a medium heat, and begin warming the oil.

2. Crack your egg in a large mixing bowl, add the sparkling water and whisk until combined.

3. Next, add the flour, salt, pepper and continue to whisk until combined.

4. Now the batter is ready, dip each piece of veg in it and place it straight into the pan.

5. Repeat until all of the veg is coated and cooked.

6. Next, dip them in some soy sauce and enjoy! 🙂

vegetable tempura - Christmas canapés

Thank you for reading my 3 must-make Christmas canapés! Make sure you give these a try, they are all delicious! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out my homemade mince pies and Christmas Turkey Curry Recipe!

brown acorn near clear long stem wine glass

Homemade mince pie recipe!

Here is my delicious homemade mince pie recipe! Everything is made from scratch to keep this recipe as healthy as possible.

I advise making the mincemeat around two weeks before the mince pies, this gives plenty of time for the flavours to infuse, creating the perfect mince pie! That being said, you can indeed use the mincemeat straight away – leaving it for two weeks is not vital.

If you have any left over mincemeat, put it in a jar and use within 1-2 months.

This recipe is fairly high in carbs and sugar, check the macros listed below for all the info!

Makes around 16-18 large mince pies


Calories: 328
Carbohydrates: 39g
of which sugars: 14g
Fat: 17g
Protein: 3.5g
Fibre: 2g



  • 180g sultana
  • 70g dried apricot
  • 100ml brandy
  • Juice of 1 lemon
  • 120g vegetable suet
  • 75g dark brown sugar
  • 25g chopped mixed peel
  • 1.5 tsp ground nutmeg
  • 1 satsuma finely chopped
  • 1 medium brambly apple peeled and finely chopped
  • 1/2 lemon zest


  • 375g plain flour (white GF if necessary)
  • 2 tsp xanthin gum (only if making GF)
  • 260g unsalted butter
  • 100g caster sugar
  • 1 large egg
  • Jug of cold water
  • 1 medium egg for glazing
  • Icing sugar for decorating

Method for the mincemeat:

1.Soak the sultanas and dried apricot in the lemon juice and Brandy. Let this soak for 1 hour. 

2. Next, stir in the rest of the ingredients one at a time in the order of the ingredients list (juice of 1 lemon onwards). Stir between each ingredient addition

mincemeat - mince pies

3. Now put your homemade mincemeat in jars and leave for 2 weeks. You can use it straight away if you would like to.

Method for the pastry and mince pies:

1.Sieve the flour into a large mixing bowl and add the xanthin gum if you are making gluten free pastry.

2. Next, cube up your slightly soft butter and rub this into the flour. Continue to do this until it resembles crumbs.

rubbing butter and flour - mince pie

3. Add in the caster sugar and egg and combine. If the pastry isn’t sticking together, add a few splashes of cold water to bind the pastry together.

4. Next, wrap the pastry in clingfilm and leave to rest in the fridge for 20 minutes. Heat your oven to 170 degrees.

5. While your pastry is resting, grease your muffin tin with butter or margarine.

6. Once the 20 minutes is up, prepare your clean work surface with a dusting of flour.

7. Next, roll out your pastry until it is approximately 3cm thick. Use a 10cm cutter to cut approximately 16 bases. Push the bases down into the muffin tin, and make sure the sides are also covered with pastry.

rolling pastry - mince pie

8. Add about 1-2tsp mincemeat on top of the pastry base and push it down with the spoon.

9. Re-roll out the pastry and use the 10cm cutter to cut 16 tops.

mincemeat filling - mince pie

10. Place the tops onto the mine pies, and use a knife to remove any excess pastry from the edges.

11. Use a cocktail stick to poke 1 or 2 wholes in the top of the mince pies, and wash with a beaten egg.

12. If you have any left over pastry, you can make some leaves or other decorations to top your mince pies!

mince pie

13. Now bake your mince pies for around 20 minutes (until golden and crispy)

14. Once they are cooked, sprinkle with icing sugar and keep them in a sealed tin.

15. Next, enjoy! 🙂

finished mince pies!

Thank you for reading my homemade mince pie recipe! Definitely give these a try, it is also a wonderful Christmas activity to do with your loved ones! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out my Ginger Cookies you have to make this Christmas! and How to stay on track this Christmas!


Lemon and Almond loaf cake

Here is my delicious lemon and almond loaf cake recipe! This is a gluten free recipe, if you are not gluten free, replace the flour with either self raising or brown flour. Also remove the xanthin gum.

This loaf cake is one of my all time favourites, it is sweet, zingy and has a beautiful earthy taste from the almonds. It also is fairly low in sugar, so it’s great as a treat!

Macros: (based on 12 servings)

Calories: 187
Carbohydrates: 21g
of which sugars: 14.5g
Fat: 10.5g
Protein: 2.5g
Fibre: 0.6g


lemon and almond loaf

100g Gluten free self rising flour
100g soft brown sugar
1 tsp baking powder
1 tsp xanthin gum
2 medium eggs
100g coconut oil
30g almonds (halved)
Juice and zest of 1 lemon

For the icing:

70g icing sugar
Juice and zest of 1 lemon


1. Preheat the oven to 160 degrees and line your loaf tin with baking paper.

2. Weigh out the coconut oil and melt in the microwave for around 30 seconds.

3. In a large mixing bowl, combine the flour, baking powder, xanthin gum, brown sugar, eggs and melted coconut oil. Mix until well combined.

4. Next, stir in the almonds, lemon juice and zest.

5. Pour the mixture into the loaf tin and bake for around 35-40 minutes, or until springy.

6. In a small mixing bowl, combine the icing sugar, lemon juice and zest. Keep mixing until smooth.

7. Pour the icing over the loaf while it is still slightly warm. This will let the icing soak in – it is absolutely delicious!

Icing for lemon and almond loaf

8. Next, enjoy! 🙂

lemon and almond loaf

Thank you for reading my lemon and almond loaf cake recipe! Make sure you give it a go, it is so easy to make! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out my Banana Loaf Recipe! and Halloween pumpkin soup recipe!


Halloween pumpkin soup recipe!

Here is my delicious pumpkin soup to make with your carving scraps! This soup is warming, sweet and perfect for the colder months.

I decided to leave this as a chunky soup to add more texture, but feel free to blend it up if that is how you like it. If you do decide to blend it, I recommend adding 2 tbsp yogurt to add more creaminess.

Serves 6-8


Calories: 174
Carbohydrates: 34g
of which sugars: 7.5g
Fat: 4g
Protein: 6g
Fibre: 9.5g


pumpkin soup ingredients

0.5 tbsp olive oil
6-7 tbsp pumpkin flesh
Large leek
3 cloves garlic
Large carrot
Small bulb fennel
3 sticks celery
3 tbsp peas
1 red pepper
1 large parsnip
2 pints vegetable stock
3 tsp smoked paprika
2 tsp turmeric
3 tsp oregano
1 carton passata
Handful chopped coriander
Black pepper to taste
1 tsp pumpkin seeds
2 tsp parmesan


1. Prepare all of the vegetables: peel and chop the carrot, parsnip, leek, red pepper, fennel, celery and pumpkin flesh.

pumpkin flesh - pumpkin soup

2. Heat the olive oil in a large saucepan and prepare the stock. Once the oil is hot, fry off the leek and garlic until soft.

3. Next, add in the rest of the veg (apart from the peas), add the seasonings and fry for around 5-10 minutes.

add the veg - pumpkin soup

4. Once the veg is soft, add the stock, passata, peas and coriander. Let this simmer for around 10 minutes.

5. If you decide to blend the soup, do that now and stir in the yogurt afterwards.

6. Serve up the soup, and sprinkle with pumpkin seeds and parmesan.

7. Next, enjoy! 🙂

Pumpkin soup

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If you liked this post, be sure to check out my Healthy Halloween Rocky Road Recipe! and Banana Loaf Recipe!