One of my healthy living coaching clients asked for a gluten free pizza recipe the whole family could make and enjoy together and it reminded me of an experiment Olivia and I had done when she was at home during lockdown. This is the weirdest pizza base you will ever make – really a pourable base rather than a dough - but trust me, it makes the best crispy thin crust pizza you’ll ever try. And it ...
Read MoreI'm always explaining that no one ever became less healthy by eating one more vegetable a day, or better still one more vegetable at every meal! A 2017 study from Rush University involving 1,000 adults came to the same some stunning conclusions. Researchers found that people who ate just one serving of leafy greens per day appeared 11 years younger in terms of their cognitive health when compared ...
Read MoreI picked up two perfectly sized single serving cauliflowers from Second Helpings the food waste charity in Stamford, Lincolnshire that I love to support. Their mission is to reduce the amount of food waste that goes into landfill and they have been a God send to vulnerable and low income families since the start of lock down as for a small donation you can pick up fresh fruit and vegetables plus ...
Read MoreGetting in your daily greens has never been easier thanks to the variety of greens powders that can easily be added to a morning smoothie. So are all green powders created equal? You guessed it, no. The best greens powder for you will depend on what you are looking for in your greens and what you will be using it for. For me I like to add it to my early morning routine so it hits my digestive ...
Read MoreI'm celebrating National Chocolate Day with a chcolate and raspberry cake recipe. So many times we think of cake as a treat when in fact it is depleting us. Often the gluten and sugar in it is actaully not supporting us, our health or our immune system so I love creating recipes that are gluten, dairy and refined sugar free. This recipe is so healthy yet comes out so light and airy and tastes ...
Read MoreWe felt it was time for a change from our absolute favourite Morcoccan Spiced cauliflower steak recipe . We’re not even fed up with it - it’s honestly a weekly staple when cauliflower is in season, but we knew you’d like a new recipe, and so would we if for no other reason than to make my photos on Instagram look different! So we bring you Spiced Cauliflower steaks. Dusted with spice and roasted ...
Read MoreSometimes plain old hummus, even if it is totally delicious and home made doesn’t cut it so I’ve been experimenting with a few new flavours. Here’s my newest favourite. Ingredients 2 large red bell peppers washed 6 cloves garlic (about 1/2 a bulb), peel attached 1 tsp extra virgin olive oil 1 400g can cooked chickpeas (or soak and cook your own and cool) 3 Tbsp tahini (sesame seed butter) – see ...
Read MoreWhose joining us on Weds 6 May to cook with their kids. This week at 2.30pm we're adapting one of my favourite breakfast muffins to 'lock down' so you can use whatever staples you have in the cupboard. These are really fail proof so go for it. You can even add grated carrot, courgette or pumpkin! Makes about 20 cookies Ingredients 2oog gluten free rolled oats 100g unsweetened desiccated coconut 1 ...
Read MoreJoin me on Weds 15th April for cooking with Kids - the treat edition. We'll be making a healthy version of Chocolate Digestives. These super simple, and really delicious biscuits, can cut into any shape your kids fancy. Eat them plain or finish with chocolate too. I'll be doing the chocolate version with homemade chcoclate too! Use zoom code 678 816 362 to get on live or join on FB in our Rise ...
Read MoreWhen you’re home alone with the kids and need food that’s nutritious, filling, cheap and easy to prepare this is it. Get the kids to put on their aprns at 5pm this Friday 3rd April and help make tea. This great ‘baked bean’ dish is so versatile. Don’t have butter beans? Use any other tinned or dried beans, which you’ve pre-cooked, or chickpeas. You could even try it with lentils. Add any greens ...
Read MoreIt’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too. Make sure ...
Read MoreI recently saw a cry go up on the Riverford Tribe FB page (where I get my organic fruits and veg) asking for ideas for what to do with a glut of cauliflower. There’s rarely a glut in our house! When they’re in season, we usually have my Moroccan spiced cauliflower steaks every week! And I love cauliflower rice and Cauliflower couscous. But I thought it was about time I came up with a hearty, ...
Read MoreThis is one of my family's all time favourites. So much so that when the Covoid-19 Virus struck and we wanted to help mums, who weren't used to having the kids at home all week and even less used to cooking healthy meals on a budget, to cope with what life was throwing at them, it was the recipe we reached for. On Thursday 26th March we start the first of our healthy cookery classes for parents ...
Read MoreWhen it comes to savoury snacks hummus is usually my go to but I was after a change. I love chickpeas but you can have too much of a good thing. This roasted beetroot, carrot and cannelloni bean dip is delicious. It goes the most wonderful pink colour and the earthy flavour that can sometimes dominate with beetroot is subdued by the sweetness of the carrots. It’s well worth a try. Ingredients ...
Read MoreThis is such a delicious but simple supper recipe. You could serve it with roast sweet potatoes or a quinoa salad but I like to use bought or homemade gluten free flatbreads or buy gluten free pittas (i've not mastered these at home yet) and use it as a filling. Add some fresh chilli to the pan or roast the vegetables in a little chilli oil if you want to spice it up a little. Ingredients 4 ...
Read MoreWhat’s your go to super quick brunch recipe that pretty much uses up anything left over in the fridge and pantry. This is one of mine. Together with my Autumn Shakshuka recipe which takes me right the way through to spring this great ‘baked bean’ dish is a perfect brunch or light lunch dish. You can make it in batches and reheat it too so there’s no need to cook every day if you’re struggling for ...
Read MoreI was first introduced to shakshuka when my daughter treated me to a birthday brunch in a great restaurant in Leicester. On the menu was a gluten free shakshuka with spinach and chickpeas at it’s heart. This is a very British version using up the wealth of greens that are in abundance in the UK right now. I generally serve this on it’s own (it’s super filling) but for a more hearty meal add a ...
Read MoreI love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni after her first term. We’re a really foodie family and she often sends me pictures of what she’s cooking and I do the same to her. Ingredients For the flatbreads 40ml olive oil 60g coconut flour 15g powdered psyllium husk 1 tea spoon baking powder ½ tea ...
Read MoreI love the Autumn. The long nights that have us hunkering down with a mug of cocoa by the wood burning stove. The seasons shift in the colour of the trees and cold crisp days. Then along comes pumpkin season and my joy goes to another level. I’m happy to carve a pumpkin for Halloween but I’d much rather cook with them! Expect a plethora of pumpkin recipes this year as the UK is experiencing a ...
Read MoreIt’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious. Makes about 20 cookies Ingredients 2oog gluten free rolled oats 50g unsweetened desiccated coconut 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea ...
Read MoreIt’s Autumn and this year the UK is experiencing a bumper crop of Pumpkins! These Pumpkin Protein energy balls have become a firm favourite in our house. Super simple to make, you could even leave them in the hands of the kids once the pumpkin has been cooked and pureed. Ingredients 150g pumpkin puree (see note below) 2 scoops Arbonne vanilla protein powder (20g protein) 300g oats 75g flax seed ( ...
Read MoreOne of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way ...
Read MoreThis is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. Ingredients ½ a bunch of fresh mint, (approx. 25g) 300 g fresh or frozen peas 300 g fresh or frozen broad beans 1 fresh red ...
Read MoreFaced with a teenager doing A levels and a Tiramisu craving and my need to stay gluten and dairy free I’ve been experimenting with recipes until now. Now I’ve cracked it I bring you the best Gluten and Dairy free Tiramisu you’ll ever taste. This was so good I made it for a dinner party last weekend and it didn’t disappoint guests with or without food intolerances. You could of course make this ...
Read MoreI love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon) I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety. It looks a bit like ...
Read MoreI often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it. ...
Read MoreI love to create these healthy nut clusters when I host one of my monthly healthy lunches (message me if you’d like to join me at one of them) or when I have friends coming round. They’re super simple, taste amazing and create a really healthy snack. I make a sweet and savoury batch using the same basic date mix at the same time but you can halve the dates if you just want to make one batch. ...
Read MoreThis is one of those super quick and yet deliciously tasty meals I love to create. It’s also a great meal for those on a budget as the ingredients are cheap and plentiful all year round. You could add other vegetables, sweet potato, yams etc too if you want to ring the changes. Serves 4 Ingredients 3 tablespoons coconut oil 1 onion finely chopped 3 garlic cloves finely chopped 2 teaspoons ground ...
Read MoreHave you ever tried a Blondie? It’s like a brownie but without the cocoa! They’re one of my latest addictions so I’ve been working on a healthy protein packed recipe to take advantage of this trend. Here’s our favourite so far. Totally delicious, packed with protein and all the gooey-ness of a brownie! Ingredients 1 can (15 oz) chickpeas, drained – reserve 6 tablespoons liquid 120g almond butter ...
Read MoreWhen I first started easting clean I switched a few of the basics which I knew were filled with rubbish and mayo was one of them. I used to make a delicious cashew mayo and then I suddenly started reacting to cashews. Ahhh. They are in so many healthy recipes I’d created. Once I started experimenting with aquafaba things changed and this creamy, tangy vegan mayo is the result. 5 minutes, 6 ...
Read MoreHaving been gluten free for a few years I’d pretty much got desserts down to a fine art but then I added being vegan and refined sugar free into the mix and the whole world changed. I can quite see why restaurants serve fruit salad or sorbet as the vegan dessert option but honestly there are times when that just doesn’t cut it. For a special occasion I like to make something that has had some ...
Read MoreI was teaching a group of women from MIBA (Mums In Business Association) my top tips on blogging recently and mentioned that I was waiting for my favourite brands (Sweaty Betty, Whitworths, Lucy Bee, etc) to get in touch and ask me to blog for them when completely out of the blue Whitworths messaged me to ask if I’d like to be one of their Christmas Contributors. Would I ever! Not only did I get ...
Read MoreI spotted some lovely organic quince at the farm shop and just couldn’t resist them. I knew I had a gluten and dairy free pudding to make for a charity dinner party I was attending and the quince became the centre piece for me. I love the smell of quince as they ripen on the kitchen windowsill. You don’t see them too often so if you do, snap them up, this really is worth making. The ginger here ...
Read MoreGiving up bread when you first become gluten free can feel like a massive sacrifice. I’ve hunted for shop brought breads and never really found anything that I’m entirely happy with. They’re either very dry and crumbly or have so many ingredients I can’t pronounce I wonder if they will do me any good nutritionally. I’ve experimented over the years with different bread recipes and these three ...
Read MoreI was having a conversation with a mum from the rowing club about the virtues of homemade nut and seed bars and she mentioned she had a lovely recipe her teenage son adored. Me being me I got the ingredients together without really reading the full recipe and got started. I realised I didn’t have the vegan butter alternative it suggested so thought I’d improvise with oil and oat milk to create my ...
Read MoreThis recipe was inspired by Julie Cooke who was inspired by Rick Stein in his Food Heroes series. I spent all my childhood holidays at Padstow in Cornwall so have a real affinity with the sea and all things Cornish. I was at one of Julie’s Christmas Pudding making workshops recently and she had a selection of her pickles to buy. I was rather silly and forgot to read all the pickle labels and got ...
Read MoreI was thinking about healthy savoury recipes I could make for snacking on while I’m in the middle of my 30 days to healthy living pan. I’ve pretty much given up sugar and so wanted some savoury snacks that would replace what I’d normally reach for when I have one of those standing at the fridge thinking what can I snack on moments! Here’s a great alternative to the classic hummus. Now you can ...
Read MoreEvery family seems to have a repertoire of five favourite recipes which they cook again and gain and this is one of ours. Give it a try and you’ll see what I mean. Using good quality ingredients, organic where you can, makes all the difference too. Serves 2, prep 10 mins, cook 25 mins Ingredients 500g carrots, peeled and chopped into angled 3cm pieces 2 onions, peeled and chopped into wedges 1 ...
Read MoreI’ve been leading and participating in (on the grounds that I can then feel their pain - except that by day three I feel so fantastic I wonder why I don’t eat like this all year round) one of my 30 days to healthy living groups. One of the guiding principles is to balance the blood sugar as maintaining normal blood sugar levels is a very important part of avoiding long-term health issues, ...
Read MoreAt this time of year there's nothing better than a firm cabbage roasted and caramelised to perfection. Yum yum. Serves 4 Ingredients 1 Hispi cabbage, trimmed and quartered lengthways 1 red pepper, deseeded and cut into strips 2 garlic cloves, unpeeled 4 tbsp extra virgin olive oil 2 pinches coconut sugar or Xylitol 110g cherry tomatoes 1 tbsp balsamic vinegar 1 tbsp roughly chopped chives Sea ...
Read MoreOn a recent trip to London to meet up with my University friends we had lunch in Fortnun and Mason, one of the most famous London Stores, and I was so impressed with their cauliflower steaks that I’ve created my own version in homage to them. Enjoy. Ingredients 1 head of Cauliflower, medium to large 2 Tablespoons of Olive Oil ½ Tablespoon of Lemon Juice 1 teaspoon Ground Coriander 1 teaspoon ...
Read MoreDo you have a massive glut of courgettes in the garden at the moment? I’ve been getting creative with ideas to use them all up from pickle to courgetti pasta, frittata and even cake! What are your favourite courgette recipes? We’d love you to share them on our FaceBook or Instagram page. INGREDIENTS For the cake: 300g gluten free flour (see my flour blend below) 1 tblsp bicarbonate of soda 1 ...
Read MoreWhen I first posted the negative side of the kids favourite spread Nutella I had mums clamouring for me to devise an alternative recipe. Well months later,and tasting after tasting I can honestly say I have cracked it (excuse the pun!). My own daughter has been the guinea pig for my batch testing and when I gave her the jar with a spoonful of this on it she beamed and exclaimed – mummy you’ve ...
Read MoreThese Vegan, Gluten Free, and Raw Hazelnut Truffles first fell into my lap when I was surfing Instagram and my friend Patrycja from the blissful plate had just posted a batch she’d made earlier that day. They looked so delicious that I just had to get busy and start making them. Having been cutting back on my sugar for nearly 4 years I had a play with the quantities as I no longer have the sweet ...
Read MoreInspired by a friend’s chocolate banana bread she posted on FaceBook recently I have created my own vegan, gluten and refined sugar free version which pulls together inspiration from a couple of recipes I’ve been playing with over the last few months. If you’re anything like us, you’ll always have the odd over ripe banana in the fruit bowl. I freeze them into chunks and add them to cakes like ...
Read MoreI’ve always loved red cabbage and fresh home-made coleslaw. I think it is a throw back to spending time with my Auntie Tede (my grandmother’s sister) who married a country man and lived in what I thought of as the depths of the country side when I was growing up. She had coal fires and a doll’s chest which I remember was as big as I was. We were allowed to explore upstairs and bring a perfectly ...
Read MoreYou know how much hummus we go through in the Hutchinson household. So much in fact that I’m always looking for new ways to spice up a batch so when I saw Dr Rupy’s spiced beetroot side dish I felt the need to experiment with it and create hummus from it too. Here’s my take on it. You can eat the beetroot as a side dish once it’s cooked so if you have more than 300g beetroot and want to make ...
Read MoreI was off to a business network yesterday and wanted to take a sweet treat which was almost sugar free to show just how delicious eating sugar free can be. I’ve been eating what I call ‘clean’ – mostly plant based and wholefoods - for almost 4 years and it has quite literally changed my life. I no longer have the debilitating headaches I used to suffer with, my brain fog and lethargy have lifted ...
Read MoreYou ’ ve probably all worked out that we all love oats in this house. Being gluten intolerant I ’ ve found it important to create interesting breakfasts to keep me away from pining for toaste and crappy cereal. This month has been all about oats as it ’ s cold on a Saturday morning when Miss H takes to the rowing lake and getting something warm inside her (and me if I ’ m using the time she ’ s ...
Read MoreYou know how it is. You have a favourite recipe that you make week in and week out for months and then something changes and you forget all about it. Well that’s what happened to these delicious energy balls. I simply stopped making them – no idea why as I love them, I’d just forgotten all about them. I remembered them this morning and cooked up a batch (technically there’s no real cooking ...
Read MoreWe love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well. Ingredients 125g quinoa flakes 50ml rapeseed oil 250g pumpkin seeds 130g sunflower seeds 50g linseeds 3-4 tbsp finely chopped fresh rosemary ¼ tsp salt 1 – 4 ...
Read MoreVegan Chickpea Wraps These versatile Chickpea wraps are perfect as an accompaniment to curries or stews but work equally well as a salad wrap or with fajitas. I got the inspiration from the wraps they make on the Italian coast of Liguria. Here they are cooked on a super hot griddle often to great proportions and cut into triangles to serve along side fresh fish and salads. They are delicious on ...
Read MoreI’ve been experimenting with overnight oats for a while but I think it’s important to get the flavours right and add some texture too or all you end up with is a mushy goo. If that’s been your experience too, give these three delicious flavours a try – they have become staples in our household. The brilliant things about Overnight Oats is that they’re so easy to make, all you need to do is throw ...
Read MoreWhat do you do with all those unused root vegetables at the end of the week? My favourite option is to turn them into nutritious soup. This is one of my favourites. You can add pretty much anything you have to hand but I have a tied and tested recipe which seems to work well with a few tweaks here and there is we have a glut of spinach or chard etc Give it a go and let me know your favourite ...
Read MoreI love a green juice mid-morning or mid-afternoon if I’m feeling like I need a break in the office or am just back from a dog walk. They seem to pick me up and provide a spring to my step. All that green goodness is a real energy boost. Although I’ve added so many greens I like to get a scoop of the Arbonne Greens Balance in there too as it has a broad spectrum of fruits and veg in it so you’re ...
Read MoreI’ve been experimenting with gluten free American style pancakes for ages. The mixture was either too thick to cook all the way through or so runny it became a flat pancake rather than a fluffy American style. These are pretty much perfect in every way. Packed with protein, vitamins and minerals, due to the addition of a plant based protein powder, they are super delicious. They make a perfect ...
Read MoreWhen I first suggested these as a brunch snack Mr H looked a little perplexed. I don’t know what he was expecting but they turned out much better than either of us anticipated. They are little dollops of yummy-ness on a plate. I like to serve them with a green salad, salad leaves or watercress, when in season. Half a sliced avocado and a poached egg on top really complete the dish. You could of ...
Read MoreIt’s that time of year. I am scanning the US sites with envy as I see all the amazing halloween displays and goodies to buy. Here in the UK we’re a little late to join the Halloween party but I’ve been carving pumpkins for years and love the buzz of trick or treating on a cold October night, though I do struggle to give trick or treaters all that sugar as I see it as the enemy on so many levels. ...
Read MoreI love beetroot but no one else in the Hutchinson house will touch it. I’ve tried adding it to smoothies, chocolate brownies, soups but they still detect it so I’ve now given up and have to eat a whole bunch to myself. Shame! This beetroot hummus recipe came out of necessity. I had cooked some beetroot that had arrived in our organic box but had far more than I needed so was wondering what to do ...
Read MoreI love a refined sugar free protein bar that is also gluten free and these are just one of my best inventions. Not only are they packed with protein and super foods but they are super tasty – they’ll keep for a week in an airtight container (if you’re lucky) – they never last that long in our house! Give them a try and let me know what you think. Ingredients ½ cup quinoa flakes ½ cup gluten free ...
Read MoreSometimes you need cake that really feels indulgent. I've loved watching The Great British Bake Off over the years but i'm mostly left feeling hungry and disappointed that so many of the gluten free alterntives to traditional cakes are so dense, tasteless or packed with refined sugar. This was a superb exeriement that i undertook after I had a can of pineapple pieces left over from a birthday ...
Read MoreI’m a great one for saving ingredients then doing nothing with them so when I spotted 3 unripe bananas in the fruit bowl and I already had a freezer full of frozen banana pieces ready to make smoothies I thought I’d better use them up immediately or they’d be making compost in the wormery by next week. I have to say I’ve triumphed with this recipe. It is a beautiful, light, moist cake which you’d ...
Read MorePancakes always give a breakfast the feeling of having a treat but now you can feel good about it too. Packed with energy, these chia and flaxseed super soulfood pancakes really pack a punch. They are filled with healthy omega 3, fibre and protein. It’s quite literally rocket fuel for a plantpowered diet. Ingredients For the flaxseed egg 3 tablespoons ground flaxseed 6 tablespoons filtered water ...
Read MoreIngredients 2 tbsp coconut oil 2 onions, chopped ½ tsp each ground cinnamon, coriander and cumin 2 large courgettes, cut into chunks about 2cm 2 large tomatoes chopped ·400g can chickpeas, rinsed and drained 4 tbsp raisins 425ml vegetable stock 300g frozen peas chopped coriander, to serve For quinoa 100g quinoa 300ml hot vegetable tock Handful of fresh herbs chopped - i love to use corriander, ...
Read MoreThis chocolate brownie jar is an easy (and last minute) gift idea, that’s perfect for all occasions – birthdays, mother’s day, and thankyous. It goes down a treat each and every time and it’s a super simple gift that everyone can enjoy! You will need: 1 mason jar Label to decorate Wooden spoon optional INGREDIENTS: Dry: ¾ cup oat flour ½ cup almond flour 2 tbsp cornflower 1/2 tsp baking powder 1/ ...
Read MoreShow how much you care with these Healthy mother’s Day breakfast recipes to get the day started right! Mother’s day is fast approaching so if you’re planning a day of treats why not start with a healthy Mother’s Day breakfast tray. Here’s my favourite breakfast recipes to kick start her day and ensure she is energised for all the fabulous activities you have planned for her. BUCKWHEAT CREPES ...
Read MoreThis vegan chilli is gluten free and packed full of protein! As a family we make an effort to eat vegan two or three days a week but with a very sporty teenager in the house I like to know we’re keeping up with our protein intake too. When I was vegetarian in my early 20s and 30s I had such a low protein diet that over time I became quite ill. I was living on carbohydrates and sugar and it really ...
Read MoreI made this new gluten free carrot cake recipe for Mr H’s birthday and it went down so well I think it will become a monthly treat. It’s gluten free of course and also dairy and refined sugar free so would even double as a snack on our 30 days to healthy living programme. We’ve created our own gluten free flour blend - recipe below - which I’ve used here but you can just as easily use a gluten ...
Read MoreEasy to make nutritious snacks ideas to keep your healthy eating on track! One of the things that has kept me on track with my new ‘healthy’ way of eating is to have plenty of healthy snacks at the ready when I feel the munchies coming on. I always concentrate on the things I can eat rather than fixating about the things I can’t. There are far more positives to eating a healthy wholefoods diet ...
Read MoreIt’s sometimes really difficult to be good and stay off the wheat and sugar at this time of year. Having a few healthy treats in the fridge or cupboard for when the munchies strike or to divert your focus when the Quality Street start to circulate will help. Here’s a few of my favourites: Ali’s Coconut Lemon Meltaway Snowballs I love having tiny treats available for when the munchies strike and ...
Read MoreThis is my go to recipe when I have a Vegan friend coming for ‘kitchen table’ supper. That makes me sound really posh, as if we had supper at a different table to the kitchen table quite often. We don’t. We used to have a separate dining room but, to be honest, it rarely got used to dining and when it did I felt the pressure to put on a four course spread with fancy napkins and all the trimmings ...
Read MoreI love soup and it’s a super filling soup for the coldest of days. Lentils are really healthy and a great source of protein so I often add them to salad, soups and make them into pates. The soup is especially good if you’re not much of a cook or just want something really quick and simple but that tastes delicious too. Ingredients: 1 tablespoon coconut oil 1kg carrots peeled and chopped 120g red ...
Read MoreI made these as a treat when our Danish friends and neighbours came round for coffee last year and they are the one of those treats that gets asked for again and again. She has the recipe now but more often than not I get asked to make them! Sadly they are about to move to London so I can see me having to take batches down to them…It’s a hard life but someone has to do it and any excuse for a day ...
Read MoreWhen you start trying to eat clean or stick to a wholefoods programme, it can initially be tricky when you’re looking for foods that you enjoy eating and will still keep you full up until lunch time. Especially when you’re in a rush to get to work or drop the kids of at school, breakfast can take a back seat. Throughout my four year journey of clean eating, I’ve developed some delicious breakfast ...
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