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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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Tuna fish cakes

I love fish cakes and when you think how super simple they are it’s a really quick supper or lunch when you feel like you have nothing in the house. These are made with tinned tuna meaning you’re pretty sure of having a healthy meal on the table even if the fridge is empty. Ingredients 1 medium sweet potato ½ cup cooked or left over brown rice 2 x 125g tins tuna 1 lemon zest and juice 25 - 50g quinoa flakes 2 eggs (or 2 flax eggs made with 2 tablespoons ground flax seed and 6 tablespoons water) 1 small onion finely chopped 3 tablespoons of finely chopped herbs (parsley, dill, tarragon, thyme

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Chilli Mint Peas and Beans

This 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 chilli 1 lemon – juice and zest 2 tablespoons olive oil (extra virgin) 1 table spoon apple cider vinegar Directions Cook the peas and beans in boiling water until tender then drain and fresh in cold

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Vegan Coconut Ice Cream Bars

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars.

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Vegan Breakfast Cookies

I know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!) 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* 225g smooth almond butter 120ml maple syrup 1 teaspoon pure

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GLUTEN AND DAIRY FREE TIRAMISU

Faced 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 vegan too by substituting the eggs with linseed or aquafaba. Serves: 8 - 10 Ingredients: For the sponge layer: 3 eggs 175g Coconut sugar 175 ml rapeseed oil 175g gluten free self raising flour 1/2 tsp

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Make the Perfect Summer Salad - Asian Style Slaw Recipe

I 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 an alien landing with a bulbous root and a myriad of stalks and leaves sticking out of it but tastes delicious and adds a nutty crispness to salads if finely sliced or grated. Ingredients 1 bunch of

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Asian Salmon with Rice Noodles

The sweet and salty combination of honey and Gluten free Soy sauce is a classic in many Asian dishes. Here I’ve teamed it with courgetti and rice noodles. It’s an all time favourite in our home which means if there’s salmon in the fridge we get excited! Always try to buy wild salmon that’s been ethically sourced if possible and if you can only get farmed salmon check that it is naturally farmed and where possible in conditions close to what nature intended i.e. ocean farmed. We’ve found Fish For Thought to be a good supplier of Shetland farmed salmon. Serves 2 Ingredients · 2 salmon fillets

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Nut Butter Cookies - Gluten free and Vegan

What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp. Ingredients 220g gluten free flour. See my flour blend below or use a

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Sweet and Savoury Spicy Nut Clusters

I 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. Ingredients 120g dates pitted – makes a batch of each 110ml water Sweet Spiced Nuts 150g walnuts or pecans chopped 1 tsp mixed spice 50g dried cranberries, goji berries or blueberries 50g candied peel or

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Fudgy Caramel Icecream Bars

Having given up refined sugar some years ago I can't eat savoury all the time. I do still love a sweet treat and with a teenager in the house I think it’s important to normalise healthy food too.

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