Chicken Noodle Soup Recipe

Carrying on with my immune support posts, I thought I would share my chicken noodle soup recipe! Having chicken noodle soup when you are ill, or trying to boost your immune system is a must! This is packed with nutrients, it will increase hydration and keep you warm in the winter months.

Keep reading for my go to recipe.

Serves 2


Calories: 696
Carbohydrates: 77g
of which sugars: 18g
Fibre: 16g
Protein: 53g
Fat: 22g


  • 3 tsp fresh grated ginger
  • 1/2 medium red chilli diced
  • 3 cloves of crushed garlic
  • 2 medium carrots diced
  • 1/2 head of broccoli diced
  • 1 medium white onion diced
  • 80g frozen peas
  • 2 chicken breasts
  • 2 nests rice noodles
  • 1.5 pints chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp Chinese five spice
  • 2 tsp turmeric
  • Salt and pepper
  • Drizzle of sesame oil
  • Sesame seeds for garnish
  • Coriander for garnish
  • 2 spring onions finely chopped for garnish

Peanut butter paste:

  • 1tbsp Crunchy peanut butter
  • 1 tsp Sesame oil
  • 1 tbsp soy sauce
  • 1 tsp Honey
  • 1 tsp Rice wine vinegar


1. Preheat the oven to 180 degrees.

2. While the oven is heating up, heat the olive oil in a large saucepan and add the white onion, garlic, ginger and chilli. Fry this off for a couple of minutes.

frying off - chicken noodle soup

3. Next, add the carrots, broccoli, five spice, turmeric, soy sauce, vinegar, salt and pepper. Continue to fry this off for around 5 minutes.

4. Add the stock and noodles to the vegetables and allow this to simmer for around 15 minutes. Then reduce it to a low heat to keep it hot.

5. While the soup is simmering, cut the chicken breast into strips and season with olive oil, salt and pepper. Cook this for around 15-20 minutes in the oven.

6. For the peanut butter paste, add all of the ingredients to a small saucepan. Keep stirring it on a high heat for 2 minutes (when it starts bubbling) and remove from the heat.

7. Serve the soup into a bowl and put the chicken strips on top. Next, drizzle some sesame oil and paste over the chicken. Finally, garnish it with the sesame seeds, coriander and spring onion.

8. Next, enjoy πŸ™‚

chicken noodle soup

Thank you for reading my chicken noodle soup recipe. Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out Halloween pumpkin soup recipe! and Butternut Squash soup recipe!


Homemade Chicken Shish!

Here is my homemade chicken shish recipe, this dish has been one of my favourites since my childhood! It is delicious and a perfectly balanced meal.

Serves 2


Calories: 630
Carbohydrates: 3g
of which sugars: 0.5g
Fibre: 0g
Protein: 60g
Fat: 40g


  • 2 chicken breasts diced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 2-3 cloves garlic
  • Juice and zest of 1 lemon
  • A handful of fresh parsley
  • Salt and pepper

Chicken Shish Method:

1. For the marinade, add the olive oil, cumin, paprika, oregano, lemon, parsley and garlic to a blender. Blitz until combined.

2. Next, add the marinade, diced chicken, salt and pepper to a large mixing bowl. Cover and leave it in the fridge for at least 30 minutes.

chicken shish marinade

3. Add a drizzle of olive oil to your skillet (or frying pan), turn to a medium heat and start to cook the chicken.

cooking chicken shish

4. Continue to regularly turn the chicken until its cooked through (usually takes around 12-15 minutes). For the last few minutes turn to a high heat to get the chicken crisp.

5. Once it is cooked, serve onto a plate with your choice of sides. I normally have a pitta, some rice, greek salad and tzatziki.

6. Next, enjoy! πŸ™‚

Chicken shish

Thank you for reading my Homemade Chicken Shish recipe, let me know how it goes when you give it a try! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out Orange & Mustard Chicken Pasta and Turkey Burger recipe


Autumn Apple Flapjack!

Here is my apple flapjack recipe which is one of my new favourites! I have apple trees in my garden so it’s the time of year to cook them down, and make some delicious autumnal recipes!

Makes approx 16


Calories: 179
Carbohydrates: 21g
of which sugars: 3.6g
Fibre: 3g
Protein: 2.5g
Fat: 10g


  • 3 medium cooking apples
  • 100g golden syrup
  • 175g unsalted butter
  • 300g rolled oats
  • 1 tsp ground cinnamon
  • 1/4 lemon

Apple Flapjack Method:

1.Firstly, peel, core and chop the apples into small chunks.

prep apples - apple flapjack

2. Put the apples in a saucepan with around 1tbsp of water and a drizzle of lemon juice. Cook them on a medium heat for around 5 minutes, the apples should start to crush down. Once all of the apples are crushed, remove them from the heat and mash them down into a paste.

cooked apples - flapjack

3. Next, preheat the oven to 180 and line a 20x20cm tin with baking paper and grease it.

4. In another saucepan, melt the butter and golden syrup together.

5. In mixing bowl, mix the oats and cinnamon together. Next, add the apple and the butter mixture. Fold them until thoroughly combined.

6. Next, push the flapjack mixture down into the tin and bake for 20-25 minutes (until golden and slightly crisp).

7. Once the flapjack has cooled, cut it into chunks (I usually get 16).

8. Next, enjoy! πŸ™‚

apple flapjack

Thank you for reading my Autumn Apple Flapjack recipe, make sure you give it a go! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to checkout Strawberry jam cake recipe and Ginger Cookies you have to make this Christmas!


The Best Scrambled Egg Recipe

I absolutely adore scrambled egg, for me it is a quick and healthy breakfast or lunch which I enjoy multiple times a week! I thought I’d share this recipe as it is my favourite way to have scrambled egg.

Eating eggs a couple of times per week is a great way to add protein and healthy fats to your breakfast or lunch, so if you like eggs, make sure you are getting them in!

Serves 1

Macros: *Including eggs and bread.

Calories: 435
Carbohydrates: 61g
of which sugars: 10.5g
Fibre: 5.5g
Protein: 22.5g
Fat: 11.5g


scrambled eggs recipe
  • 2 medium eggs
  • 1 small diced spring onion
  • 4 sun-dried tomatoes
  • 1/2 tsp smoked paprika
  • 1 tsp oregano
  • Olive oil
  • Salt and pepper for seasoning
  • 2 slices sourdough bread


1.In a small frying pan heat a drizzle of olive oil, once it is hot add the spring onion, sun-dried tomatoes, paprika and oregano. Let this fry off on a medium heat for around 2 minutes.

2. Next, decrease the heat to a low setting and crack the eggs directly into the frying pan. Using a spatula, whisk the eggs to scramble them as they cook.

3. Cook the eggs to your preference, I prefer mine a bit runny so I usually remove them from the hob quickly and let them cook in the hot pan.

4. Once the scrambled egg is cooked, season with salt and pepper.

5. I usually have my eggs on 2 slices of sourdough, garnished with coriander and cheese, alongside a salad.

6. Next, enjoy! πŸ™‚

scrambled eggs

Thank you for reading The Best Scrambled Egg Recipe, let me know if you give it a try! Be sure to like, subscribe and follow me on Instagram!

If you liked this post, be sure to check out What I Eat Daily With Type 1 Diabetes and Sun-dried tomato and chicken pasta dish!


Garlic, Lemon & Mustard Salmon

Here is my amazing garlic, lemon & mustard salmon recipe, this is one of my favourite meals at the moment. It is so easy to make especially if you are in a rush.

Serves 2


Calories: 627
Carbohydrates: 61.5g
of which sugars: 5g
Fibre: 8g
Protein: 39g
Fat: 28.5g


For the salmon

  • 2 salmon fillets
  • 2 large cloves of garlic finely chopped
  • Juice & zest of 1 lemon
  • 1 tsp wholegrain mustard
  • 1 tbsp extra virgin olive oil
  • 2 tsp dried mixed herbs
  • Salt & black pepper for seasoning

For the sides

  • 2 large potatoes
  • 1 large carrot
  • 1 white onion
  • 2 handfuls of broccoli
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • Extra virgin olive oil
  • Salt & pepper for seasoning


1.Preheat the oven to 190 degrees.

2. Remove the salmon skin and place it in a bowl.

3. For the marinade add the olive oil, lemon juice, zest, mixed herbs, garlic and mustard in a bowl. Mix until combined, then pour over the salmon fillets and leave in the fridge for 30 minutes.

mustard salmon marinade

4. While the salmon is marinating, wash and cut the potatoes into small chunks. Peel and cut the carrots and place both on the baking tray.

5. Season the potatoes and carrots with olive oil, oregano, paprika, salt and pepper. Put this in the oven for around 15 minutes.

6. Next, prep the broccoli and onion by cutting them into big chunks.

7. When the 15 minutes is up, take the tray out and add the salmon fillets, broccoli and onion. Cook this for another 15 minutes.

garlic lemon mustard salmon

8. Once everything is crispy and golden, serve onto plates.

9. Next, enjoy! πŸ™‚

garlic, lemon & mustard salmon

Thank you for reading my garlic, lemon & mustard salmon recipe, make sure to give this one a go! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out What I Eat Daily With Type 1 Diabetes and Jamie Oliver’s Jerk Chicken Recipe


Summer Mixed Bean Salad

Here is my Summer Mixed Bean Salad which super fresh and perfect to accompany your BBQ. This recipe is rich in vitamins, minerals, fibre and protein, also nourishing your body!

I haven’t posted in a long time as I have been enjoying a break and recovering from a period of burnout. I think it is really important to talk about, and this has taught me the importance of living a balanced lifestyle. Giving your body what it needs is always the priority!

I am pleased to say I will now be posting regularly again, and I have lots of content for you to look forward to!

burnout - mixed bean salad

Serves 4


Calories: 181
Carbohydrates: 20g
of which sugars: 3g
Fibre: 66g
Protein: 6g


  • 1 can mixed beans
  • 1/2 a cucumber
  • 1/2 a red pepper
  • 1 avocado
  • 80g beetroot
  • Small bunch of coriander
  • Juice of 1 lime
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1.5 tsp dry oregano
  • Salt and black pepper for seasoning


1.Pour the mixed beans into a colander and wash thoroughly with water. Now pour them into a large salad bowl.

2. Finely chop the red pepper, cucumber, avocado, beetroot and coriander. Add all to the salad bowl.

3. For the dressing, squeeze the juice of the lime, balsamic vinegar, extra virgin olive oil, oregano, black pepper and Himyalan sea salt.

4. Using a fork and spoon, give the salad a toss. Place a lid over the bowl and leave in the fridge for around 1 hour before serving to allow the flavours to absorb.

5. Next, enjoy! πŸ™‚

Mixed Bean Salad

Thank you for reading my Summer Mixed Bean Salad! Be sure to subscribe and follow me on Instagram.

If you liked this post, be sure to check out 3 Delicious Summer Dips! and Firecracker chicken salad recipe!

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! πŸ™‚

Turmeric latte

Thank you for reading the Turmeric Latte Recipe, make sure you give it a go! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out Coffee and diabetes and Spiced Pumpkin Cappuccino Cake!


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! πŸ™‚

orange and mustard chicken pasta

Thank you for reading my Orange & Mustard Chicken Pasta! Be sure to subscribe and follow me on Instagram!

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

beef adobo

Thank you for reading my Slow-Cooked Beef Adobo recipe! Be sure to subscribe and follow me on Instagram!

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 πŸ™‚

chicken meatballs

Thank you for reading my Thai-style Chicken Meatballs! Give it a go, and be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out my Turkey Burger recipe and Jamie Oliver’s Jerk Chicken Recipe