Snacks & Shakes

Almond Cherry cake inspired by the blossom season

Cherry Blossom Inspired Almond Cake

It’s Cherry Blossom Season. Anyone else feel undeniably lighter just seeing the cherry blossom wafting in the breeze? We took a trip up to Westonbirt Arboretum last weekend to enjoy their spectacular blossom trees. We weren’t disappointed. From cherries to magnolias, rhododendrons to camelias they have an abundance of blossom right now. It inspired me to use some of the Sakura (cherry blossom) essence and dried cherry blossoms I brought back from Japan a few years ago. That was a magical holiday where cherry blossoms were on the menu every day so creating a little piece of it back home is a

Sweet Potato Hash

Looking for a quick lunch or supper dish, look no further

how to make healthy gluten free breakfasts

Carrot Cake Oats

Adding veggies to oats is a great way to add extra vitamins, minerals and phytonutrients to your diet

Ambushed by a Chocolate Brownie

Gluten free chocolate brownies have become a staple bake in our house. If you're like me you'll love this recipe

Spiced Caramel Clementines

For are refreshing pudding that looks super impressive, look no further

Super easy chocolate bark recipe

Making your own healthy treats is a great way to reduce your sugar intake and improve your health

Fresh Christmas Salad your guests will love

When it comes to Christmas, over indulging can be the name of the game. Rather than seeing it as a trial you need to get over, or gettign stresed by how many calories you've eated and how little you've moved I like to think about balance. If you look to create a bit of balance in each day, or every couple of days, the holiday season won't have you feeling too off kilter or like all your healthy living plans have gone out the windown. For me that means starting the day with a great breakfast, like a protein packed smoothie, protein pancakes, bircher museli or overnight oats. A slice of

Oaty Salmon and Cod Fishcakes

Fishcakes are a staple in our house. They seem to go with anything and are great as a lunch or supper dish - I've even been known to have them for breakfast. You cna prepare these ahead of cooking and simply pop them in the fridge until you want to cook them makign them a great evenign meal on busy days too. Ingredients 4 Servings Ingredients 800g sweet potato, peeled and cubed 2 x 140g skinless salmon fillets, cubed 360g cod fillet, cubed 4 tsp Whole Grain mustard 100g oats 2 tbsp Chopped parsley 4 tbsp rapeseed oil Directions Cook the sweet potato in boiling water for 10 minutes or until