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In a world flooded with diets and food restrictions, Ali’s healthy recipes and straightforward nutrition advice has helped hundreds of inspired readers who visit her popular blog. 

Ali’s a passionate advocate of eating in a way that’s right for you – no more fad diets, restricted meal plans or supermarket shopping nightmares. Her whole-food living based approach comes out in all her blogposts. We hope you’ll  enjoy the journey of allowing expert teacher Ali to support you in healing your gut and becoming the healthiest, most successful version of you. 

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Baked Butter Beans with Sprouts

What’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 time, though my super quick ‘go to’ on really busy days is a protein packed smoothie using the Arbonne vitamin enriched plant based protein. It tastes amazing (unlike some vegan proteins) and is so

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Autumn Shakshuka recipe

I 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 chunk of freshly baked bread. Serves 2 Ingredients 3 tablespoon rapeseed oil 1 can chopped tomatoes 2 cloves garlic crushed 1/2 tsp paprika 1/2 tsp turmeric Grind of black pepper 1 can chickpeas - drained

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Double Chocolate Macaroons - vegan and gluten free

I love a healthy treat I can have in the freezer for when I need a quick pick me up or energising treat. These are a real hit in our house. They work just as well as a gift for a dinner party host too. Yes really, these are so good you could package them in a pretty box and gift them - believe me your friends will love you. Ingredients Coconut Filling 150g deglet nour dates, pitted. Just cover in hot water while you get the other ingredients together. 2 heaping cups large coconut flakes unsweetened 2 Tbsp cacao powder (or unsweetened cocoa powder) 1 Tbsp coconut oil Chocolate Coating 100g

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Pumpkin Breakfast Cookie Recipe

It’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 salt 2 flax eggs* 120g pumpkin puree 150g almond butter 100ml agave syrup 75g sultanas 50g hulled hemp seeds 35g pumpkin seeds, chopped 35g sunflower seeds, chopped 1 tea spoon pumpkin spice - or

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Pumpkin Protein Energy Balls

It’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 (I like to give it a quick blitz in my nutribullet so it’s not completely whole) 3 tablespoons agave syrup (you could also use maple syrup honey if you’re not vegan) 225g almond butter - this is 1 small

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Snicker Inspired Smoothie

If like me you are looking for a healthier alternative to wheat based, sugar laden, breakfast cereal or need a snack on the go, then look no further. This super quick shake recipes is great and taste like the famous chocolate Snickers bar! Packed with protein and brimming with vitamins and minerals smoothies are a great, and nutritious way, to start your day. When I was first introduced to shakes and smoothies I made them with pure fruit and vegetables and the odd handful of nuts, flax seeds etc. I was always starving by 10.30, sometimes sooner, depending on what my morning had involved. I

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Vegan Aquafaba Blueberry Lemon Muffins

I love these delicious blueberry lemon muffins. Bursting with the last of the fresh blueberries or utilising frozen ones, as I have done here, they’re a classic on my list of quick snacks to make in a hurry. Here I’ve used the amazing aquafaba, or chickpea water, to make them too. I find it’s best to use the water from organic chickpeas with no added salt where possible. These are not overly sweet so suit my taste as I’ve been reducing my sugar intake over the least 5 yeas and now find things I used to love are tooth achingly sweet! Ingredients · 250g all-purpose flour – see my flour blend in

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Plantain Curry with Smoky Tofu Peanut Butter sauce

One 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 into Leicester. PAK foods is packed with things I’ve never even heard of and you’ll often find me googling ingredients to see what I can make before I buy it. I almost got caught out with the bitter

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