person performing coffee art
Diet, Recipes

Turmeric Latte Recipe

Here is a turmeric latte recipe which is delicious and perfect for the winter months! This is also a great coffee alternative if you are looking to cut down on caffeine.

Turmeric and ginger have anti-inflammatory and antioxidant properties, providing many health benefits! Cinnamon adds an earthy flavour, while aiding blood glucose balance by promoting insulin sensitivity.

Serves 1/2


Calories: 72
Carbohydrates: 9.6g
of which sugars: 7g
Fibre: 1g
Protein: 1.5g
Fat: 3.5g


turmeric latte recipe
  • 350ml almond or oat milk
  • 1/4 tsp ground turmeric
  • 1/2 tsp vanilla essence
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 tsp organic honey
  • Grind of black pepper (which aids the absorption of turmeric!)

Turmeric Latte Method:

1.Put all of the ingredients into either a milk frother or a saucepan.

2. If you are using a saucepan, continuously whisk on gentle heat until the milk is hot.

3. Now pour into your mug.

4. Next, enjoy! 🙂

Turmeric latte

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Praline Yule Log Recipe!

Every Christmas I love to make a Yule Log as a treat, so here is my Praline Yule Log recipe! This is super fun to make with your family and is a great way to start the festive season.

Keep reading for the rest of the recipe and macros!

Serves 10


Calories: 374
Carbohydrates: 54g
of which sugars: 43g
Fibre: 2g
Protein: 11g
Fat: 22.5g


For the sponge:

  • 3 medium eggs (use large if using gluten free flour)
  • 85g golden caster sugar
  • 85g plain flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder

For the filling and ganache:

  • 200ml whipping cream, or Oatly whippable
  • 150g dark chocolate (70%)
  • 1 tbsp runny honey
  • Pinch Himalayan salt
  • 50g Nutella


1. Preheat the oven to 180 degrees. Grease and line a 23 x 32cm tin with baking paper.

2. Next, use an electric whisk to beat the eggs and sugar together for around 5 minutes (until fluffy).

whisk eggs - praline yule log

3. Fold in the flour, cocoa powder and baking powder until completely combined.

4. Spread the cake mixture into the tin and bake for around 10-12 minutes. Once it is cooked, set the cake aside to cool.

5. For the ganache, gently heat the cream in a saucepan until it is warm. Take it off the heat and break the dark chocolate into the cream. Once this is combined add the honey and a pinch of salt.

ganache - praline yule log

6. Let the ganache sit for 1 minute, then place it in the fridge for 20-30 minutes. Next, use an electric whisk to whip the ganache for around 2 minutes.

7. Lay a piece of baking paper on the counter and dust lightly with icing sugar. Lay out the sponge and spread on a generous layer of Nutella. Next, spread a layer of ganache on top of the Nutella.

Nutella Praline Yule log

8. Starting with the end furthest from you, roll up the cake keeping it as tight as possible.

9. Once rolled, transfer the Yule Log onto your serving plate. Now spread the remaining ganache over the top, use a fork to create a ripple effect.

10. Sprinkle the Yule Log with icing sugar and your chosen Christmas decorations.

11. Next, enjoy! 🙂

praline yule log

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If you liked this post be sure to check out Homemade mince pie recipe! and How to stay on track this Christmas!

top view of an elegant table set up for christmas

5 Christmas Dinner Tips!

Here are 5 Christmas dinner tips to make your meal extra special. For me each component of the Christmas dinner plate needs to be jazzed up to bring the meal together!

1. Seasoning your meat

Roast turkey - Christmas dinner tips

I think it is vital to add some flavours and seasonings to the meat to make it more interesting!

Place the bird on a large piece of foil. Stuff it with half a lemon and 5 cloves of garlic (or one per person).

On the exterior, coat with butter, turmeric, smoked paprika, garlic granules, salt and black pepper. Squeeze the other half of the lemon over the top.

Next, roast according to the size of the bird.

Before serving, let it rest in fresh foil and top with fresh rosemary.

2. How to Brussel up your sprouts

Brussels are probably the most hated part on the Christmas dinner plate. That’s why I add some flavours so (nearly) everyone likes them!

Firstly, steam your Brussels for 5 minutes.

Next, fry off some lardons, then add the Brussels (cut in half), 1 crushed garlic clove, chestnuts, oregano and black pepper.

3. Honey glazed carrots and parsnips

Peel the carrots/parsnips and chop them in half vertically. Put them in the roasting tray and drizzle of olive oil, roast for around 25 minutes.

Take them out and drizzle with honey and a dash of white wine vinegar. Roast for a further 15-20 minutes.

Add some sesame seeds before serving!

4. Jazzing up your potatoes

Potatoes - Christmas dinner tips

The key to delicious roast potatoes is all down to par-boiling them before roasting.

Wash and peel your potatoes, then add boiling water to the saucepan. Allow them to boil for around 8 minutes. In the mean time, heat the roasting tray with plenty of olive oil.

Next, drain the potatoes and toss them in the warm oil. Add a pinch of salt, black pepper, oregano and powdered garlic.

Now roast them for 1 hour on 200 degrees.

Once they are cooked, add a generous sprinkle of sesame seeds!

5. Roasted onion gravy

Gravy brings the whole plate together and adds moisture to each component of the dish. I love to add some onion to add richness to the plate.

To do this, peel and cut 1 or 2 large while onions in half and roast them with the potatoes, carrots and parsnips for 25-30 minutes.

Once they are cooked, use a sharp knife to cut them into slithers.

After you have made the gravy, stir the onions in with a generous crack of black pepper.

 onions - Christmas dinner tips

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If you liked this post, be sure to check out How to stay on track this Christmas! and Christmas activity ideas!


Bang Bang Cauliflower for the Festive Season!

Here is my bang bang cauliflower recipe, which is perfect to make for a festive buffet. You can even use your leftover cauliflower from your roast dinner!

Serves 4


Calories: 58
Carbohydrates: 8g
of which sugars: 4g
Fibre: 2.5g
Protein: 3g
Fat: 2g


1/2 Cauliflower
2 Spring onions

For the sauce:
2 tsps grated fresh ginger
2 crushed garlic cloves
1/2 tbsp sesame oil
1 tsp ketchup
1 tsp honey
Drizzle white rice vinegar
1/2 small red chilli
1/2 tsp smoked paprika
1 tbsp soy sauce
Sesame seeds for garnish
Fresh coriander for garnish


1.Chop the cauliflower into small florets. Dry fry the cauliflower on a medium heat for around 2 minutes to give it colour.

dry fry, bang bang cauliflower

2. Next, add the sesame oil and a splash of water, lower the heat and let the cauliflower soften for around 5 minutes.

3. While the cauliflower is cooking, add all of the sauce ingredients into a bowl and mix until combined.

4. Add the sauce and 1 chopped spring onion into the pan, heat this through for around 1 minute.

5. Serve into a bowl and garnish with the remaining spring onion, coriander and sesame seeds.

6. Next, enjoy! 🙂

bang bang cauliflower

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If you liked this post, be sure to check out 3 must make Christmas canapés! and Ginger Cookies you have to make this Christmas!


Orange & Mustard Chicken Pasta

Here is my delicious Orange & Mustard Chicken Pasta, this dish is so fresh and perfect for this time of year! This is also super easy to make, so it will become a staple recipe for you!

Serves 2


Calories: 742
Carbohydrates: 88g
of which sugars: 16g
Fibre: 5.5g
Protein: 56g
Fat: 17g


  • Juice of 2 oranges
  • 2 tablespoons mustard
  • 1 tbsp olive oil
  • 2 chicken breast
  • 1 tablespoon soy sauce
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 200ml chicken stock
  • 30g flaked almonds
  • 150g dried fusilli pasta
  • 125g broccoli
  • 1 large white onion
  • 2 cloves garlic
  • 3 handfuls of rocket
  • Salt and black pepper


1. Chop the broccoli, onion and garlic.

prep - chicken pasta

2. Next, cube the chicken into a large saucepan and brown with 1 tbsp olive oil. Once the chicken is browned, add the broccoli, onion, garlic and season with paprika, oregano, salt and pepper. Fry this off for around 5 minutes.

3. Now add the stock, soy sauce, orange juice, mustard and let this simmer for around 10 minutes. Cook the pasta while this is simmering.

reducing stock - orange & mustard chicken pasta

4. Once the pasta is cooked and the stock has reduced by half, stir the pasta and almonds into the chicken. Let this combine for a minute or two.

5. Once it is combined, serve up the pasta. Garnish with fresh rocket and grate some fresh orange zest over the top.

6. Next, enjoy! 🙂

orange and mustard chicken pasta

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If you liked this post, be sure to check out Jamie Oliver’s Jerk Chicken Recipe and Butternut Squash soup recipe!


Spiced Pumpkin Cappuccino Cake!

My Halloween recipe this year is an amazing Spiced Pumpkin Cappuccino Cake! It is absolutely delicious, and it’s a perfect treat for spooky season.

Serves 12-16 – this recipe makes two small loaf cakes

Macros: (18-20 portions)

Calories: 362
Carbohydrates: 45g
of which sugars: 23g
Fibre: 1g
Protein: 3g
Fat: 20g


For the sponge:

pumpkin cake ingredients
  • 300g self-raising flour
  • 2 tsp bicarbonate of soda
  • 1 tsp cinnnamon powder
  • 2 tsp ground nutmeg
  • 4 medium eggs
  • 200g melted unsalted butter
  • 200g brown sugar
  • 75g sultanas
  • 500g fresh grated pumpkin flesh
  • Zest of 1 orange
  • Juice of half an orange
  • 3 tbsp coffee and chicory essence

For the icing:

  • 100g icing sugar
  • 200g softened unsalted butter – make sure it is room temperature!
  • Zest of 1 orange (save some for decoration)
  • Juice of half an orange
  • 2 tbsp coffee and chicory essence
  • Pumpkin seeds for decoration
  • Orange zest for decoration
  • Chocolate powder for dusting


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

2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg and sultanas.

3. In a separate mixing bowl combine the eggs, butter, coffee syrup, orange zest and juice.

4. Next, fold the liquid mixture into the dry mix. Now add the fresh grated pumpkin and fold until combined.

5. Pour the batter into the tins and bake for around 35 minutes, check it is cooked with a skewer.

6. For the icing, add all of the ingredients into a large mixing bowl, stir until combined.

7. Once the cake is cooked and cooled, top with icing and decorate with pumpkin seeds, orange zest and chocolate powder.

8. Next, enjoy! 🙂

Spiced pumpkin cappuccino cake

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If you liked this post, be sure to check out Halloween pumpkin soup recipe! and Healthy Halloween Rocky Road Recipe!


Slow-cooked Beef Adobo

Here is my delicious slow-cooked beef adobo recipe! This is so easy and convenient to make, it will become a go-to recipe for the winter!

Serve with either rice or noodles.

*You can also make this in a slow-cooker, put in all the ingredients and leave it on low heat for at least 8 hours. Using slow-cookers is also great at saving electricity and money!

Serves 5

Macros: (no sides included)

Calories: 404
Carbohydrates: 16g
of which sugars: 7.5g
Fibre: 1g
Protein: 20g
Fat: 37g


beef adobo ingredients
  • 500g cubed beef (organic if possible)
  • 1 tbsp extra virgin olive oil
  • 400ml coconut milk
  • 75ml rice vinegar
  • 125ml soy sauce
  • Juice of 1 lime
  • 1 tbsp light brown sugar
  • 2 star anise
  • 3 bay leaves
  • 4 cloves of garlic
  • 1 large white onion
  • 1 small red chilli
  • Small bunch coriander
  • Black pepper


1.Heat the olive oil in a large pan and add the cubed beef, onion, garlic and chilli. Lightly fry until the beef is browned.

beef adobo

2. Next, add the rest of the ingredients with a generous crack of black pepper and bring to the boil.

3. Now reduce to a low heat, cover it with a lid, and allow this to cook for around 2 hours. Stir every 30 minutes if possible.

reducing beef adobo

4. After 2 hours, check the consistency of the sauce. If it is really runny, increase the heat again to reduce it.

5. Once you are happy with the consistency, serve it up with your choice of side (I usually go for rice!). Top with fresh coriander.

6. Next, enjoy! 🙂

beef adobo

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If you liked this post, be sure to check out my Butternut Squash soup recipe! and my Delicious recipes for curry night!


Thai-style Chicken Meatballs!

Here is the full recipe for my Thai chicken meatballs, made with fresh lemon grass and red chilli. The meatballs can be served with noodles, pasta or rice and drizzled with sweet chilli sauce.

This recipe is has great macros which you can see below. Keep reading for the full recipe!

Serves 4

Macros: (chicken meatballs only)

Calories: 233
Carbohydrates: 19g
of which sugars: 7g
Fibre: 1g
Protein: 30g
Fat: 5g


  • 500g chicken breast mince
  • 1 small red chilli (finely chopped)
  • 1 stalk fresh lemon grass (finely chopped)
  • 5 spring onions (finely chopped)
  • 2 tbsp Thai fish sauce
  • 30g caster sugar
  • 1 tbsp corn flour
  • 4 tbsp fresh coriander (finely chopped)
  • 4 tbsp Thai sweet chilli sauce
  • Black pepper


1.Gently heat the sugar and fish sauce in a saucepan. Once the sugar has dissolved, remove from the heat and stir in the lemon grass and red chilli. Let it cool for around 10 minutes.

2. Next, stir the sauce, spring onions, cornflour, coriander and black pepper into the chicken mince.

chicken mince - chicken meatballs

3. Lightly cover your hands with flour and shape the mixture into balls. Place them on a plate (it should make around 20 meatballs).

4. Put the meatballs in the fridge for around 30 minutes.

5. Next, gently heat some olive oil in a frying pan . Fry the meatballs for around 15 minutes, turning them so they cook evenly.

6. Once the meatballs are cooked, serve them up with your choice of carb, drizzle with sweet chilli sauce and some extra coriander.

7. Next, enjoy 🙂

chicken meatballs

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3 Delicious Summer Dips!

Here are 3 delicious dips that are perfect for summer! The red pepper hummus, beetroot guacamole and salsa verde are all super easy to make, and will impress your summer party and BBQ guests!

The macros for all dips are listed below, the red pepper hummus, beetroot guacamole and salsa verde provide different colours and different essential nutrients to keep your diet varied!

Estimated macros per portions:

Red pepper hummus:

Calories: 75
of which sugars:

Beetroot guacamole:

Calories: 63
of which sugars:

Salsa Verde:

Calories: 63
of which sugars: 0g
Fibre: 0g
Fat: 7g
Protein: 0g


Red pepper hummus:

  • 1 can cooked chickpeas
  • 2 roasted red bell peppers (either jarred or pre-roast them yourself)
  • 60ml tahini
  • Juice 2 lemons
  • 1 garlic clove
  • 2 tbsp either extra virgin olive oil or sesame oil
  • 1 tsp smoked paprika
  • 2-3 tbsp water
  • Salt and pepper
3 summer dips ingredients

Beetroot guacamole:

  • 1 large avocado
  • 80g marinated beetroot
  • Juice of 1 lime
  • 1 spring onion
  • 5 cherry tomatoes
  • 1 small bunch coriander
  • Olive oil if needed
  • Salt and pepper

Salsa Verde:

  • 1 bunch fresh parsley
  • 1 lunch fresh mint
  • 2 tbsp capers
  • 1 garlic clove
  • 2.5 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 120ml extra virgin olive oil


Red pepper hummus:

1.Add the tahini and lemon juice to the blender and blitz until it whips.

2. Next, add the oil, garlic, paprika, salt and pepper to the tahini mix. Blend for another 30 seconds.

3. Open, drain and rinse the chickpeas then add half to the blender. Blend for around 1 minute, then add the remaining chickpeas along with the roasted red peppers.

chickpeas - 3 summer dips

4. Blend for another minute or so, add olive oil to loosen the mixture if necessary.

5. Next, enjoy!

red pepper hummus

Beetroot guacamole:

1.Scoop the avocado and place in the blender with the coriander, lime juice, tomatoes, spring onion, beetroot, salt and pepper.

2. Blend until smooth, if it is lumpy add some olive oil to add more liquid.

3. Next, enjoy!

Beetroot guacamole

Salsa Verde:

1.Put the capers in a bowl and cover with boiling water. Let this sit for 1 minute to remove some excess salt.

2. Next, put the mint, parsley, capers, mustard, olive oil, garlic and apple cider vinegar in a blender. Blitz until roughly chopped and combined.

salsa verde

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3 summer dips

Healthy Cheesecake Recipe!

Here is my healthy cheesecake recipe which is the perfect summer dessert! Be sure to give this super easy recipe a go!

Serves 14


Calories: 296
Carbohydrates: 21g
of which sugars: 8.5g
Fibre: 1.3g
Protein: 3.5g
Fat: 19g


cheesecake ingredients
  • 250g GF Nairn’s chocolate chip biscuits
  • 100g coconut oil
  • 2 tsp vanilla essence
  • 400g mascarpone cream cheese
  • 200g greek yogurt
  • 250g Oatly whippable creamy oat
  • 5 tablespoons organic honey
  • Strawberries for the top


1.Use coconut oil to grease the bottom of you1r loose-bottom tin. Next, place the Nairn’s biscuits and pulse until they resemble crumbs.

2. Pour the crumbs into a bowl with the melted coconut oil and stir until combined. Tip this mixture into the tin and use a spoon to press it down to form a firm base layer.

cheesecake base

3. Next, place the cream cheese, yogurt, vanilla and honey into a bowl and beat with an electric mixer until smooth. Add the whippable creamy oat and continue beating the mixture until it is combined and smooth.

4. Pour the mixture on top of the base and smooth over with a spoon.

5. Chop up the strawberries and decorate the top of the cheesecake.

6. Leave the cheesecake to set for at least 6 hours (overnight is ideal!)

7. Next, enjoy! 🙂


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If you liked this post, be sure to check out my Strawberry jam cake recipe and my Apple and Blackberry Crumble