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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Carrot and Coriander Soup Recipe!

This week I am sharing an amazing carrot and coriander soup recipe! It is super quick and easy to make, I love to make this for lunch especially during the colder months.

This soup is packed with nutrients, such as vitamin A, vitamin C, vitamin E, zinc, essential fatty acids to name a few. This soup does not contain much protein so I would pair it with a protein source, such as chicken breast or mixed bean salad. I also love to make fresh garlic bread on the side.

Keep reading for my delicious carrot and coriander soup recipe!


Calories: 121
Carbohydrates: 10g
of which sugars: 4g
Protein: 3g
Fat: 8g


350g carrot
100g celery
Handful of spinach
1 large onion
2 large cloves of garlic
Thumb of fresh ginger (5cm)
1 tbsp extra virgin olive oil
1 small bunch of fresh coriander
1.5 pints vegetable stock
2.5 tbsp greek yogurt
1 tsp cinnamon
1tsp turmeric
1 tsp dried oregano
Black pepper/ sea salt
Pumpkin seeds for garnish


  1. Peel, wash and roughly chop the carrots, celery, onion, garlic, ginger and fry off in some olive oil in a large saucepan.
Frying - carrot and coriander soup
  1. Add all of the seasonings (cinnamon, turmeric, oregano, black pepper and sea salt), followed by roughly chopped coriander and stock. Add the spinach and allow this to simmer for around 10 minutes.

3. Next, pour the soup into a food blender and blitz until smooth. 

Blend carrot and coriander soup

4. Once the soup has been blended, pour it back into the large saucepan and place back on a low heat. Next, stir in the yogurt and allow the soup to heat through. 

5. Now serve into bowls, and sprinkle with fresh coriander and pumpkin seeds. 

6. Next, enjoy!

Carrot and corainder soup

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Apple and Blackberry Crumble

Apple and Blackberry Crumble

Here is my delicious apple and blackberry crumble recipe! I love having desserts, but I try and make healthier options that contribute good nutrients to my diet, as well as keeping me satisfied!

The macros are listed below if you are interested in keeping track of your carb, protein and fat intake. This dessert is fairly high in sugar, so I recommend having this dessert on a day you have been slightly more active to help prevent having high glucose. Make sure to use your carb counting ratio, and go for short walk after if necessary.

Serves 6


Calories: 217
Carbohydrates: 31g
of which sugars: 18g
Protein: 3g
Fat: 10g




450g apple
120g blackberries (I used frozen blackberries)
1tsp ground ginger
1tsp ground cinnamon
2 tbsp honey
1 tbsp coconut oil


75g rolled oats
50g Walnuts
1 tsp ground cinnamon
1 tbsp honey
1 tbsp coconut oil


1.Preheat the oven to 180 degrees.

2. Prepare the apples by peeling, coring them and cutting into small chunks. In a large saucepan, melt the coconut oil with the honey.

3. Next, add the apples, blackberries, ground ginger and cinnamon, and let the mixture simmer for around 15 minutes (until the apples are soft).

4. Now pour the compote into your crumble dish, and spread it out evenly.

5. Next, in a small bowl mix the rolled oats, walnuts and cinnamon until fully combined. Pour the honey and coconut oil in the middle of the oat mixture and fold until combined.

6. Place the oat mixture on top of the apple mixture and sprinkle with extra walnuts and a drizzle of honey.

7. Bake for 40-50 minutes until the top is crispy.

8. Now, enjoy!

Apple and Blackberry Crumble

I recommend serving this pudding warm, with some greek yogurt. This is a great alternative to ice cream and adds the nutritional benefits of good fats and probiotics

Thank you for checking my apple and blackberry crumble recipe out! I really hope you give it a go and find it delicious! If you have any other recommendations of healthy ingredients to pair the crumble with let me know! Be sure to subscribe for more content and follow me on Instagram!

If you liked this blog be sure to check out The best healthy chicken satay recipe! and 5 foods diabetics should be eating!