Makes about 20 cookies
Make sure you cut them into small squares as it’s totally indulgent, but oh so good.
220g ground almonds
150g ground cashews
· 1 tbsp olive oil
· 1 onion, diced
· 2 tsp smoked paprika
· 2 garlic cloves, crushed
Serves 2
2 Chicken breasts (Skin off) and butterflied – see below
Ingredients
Whose 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 MoreIt’s time for another cooking with Kids Recipe and today we’re making these super simple and really versatile vegan muffins. I call these Olivia’s chocolate chip muffins as my teenager loves to make a batch. The only problem is they don’t last long, at least not in our house, though they do freeze really well! Ingredients You’ll need 120g oat flour ( I use oats that I just blitz in the ...
Read MoreWhose joining us cooking with their kids. I’m so excited that so many parents are learning to cook healthy, wholesome dishes with kitchen cupboard staples while in this current situation. I know it’s a devastating situation for so many but one of the positive things that is coming out of this whole episode is that people are turning back to wholefoods as a nutritional source and away from ...
Read MoreWe’re in week 3 of our cooking with Kids classes and this week we bring you two super simple dishes you can create in an instant. Nutritious, filling, inexpensive dishes that the kids will enjoy making with you and versatile enough to make again and again in the weeks to come. Get the kids to put their aprons on at 5pm this Friday 10th April and help make tea. Joinus on the free app Zoom using ID ...
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 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 MoreI seemed to have an abundance of broccili in the fridge last week and really needed to use it up before my next organic box arrived on Friday. What better way than to combine it with sweet potato in a warming but filling soup. This is so super simple and really delicous. The whole family will love it and the sweet potato is so bright in colour that the kids won't even know they're eating broccoli ...
Read MoreWe’re eating less and less meat these days and have really started to embrace being vegan 4 or 5 days a week. I only ever buy organic chicken from Riverford, where we get our organic vegetable box. If I feel like I’m craving meat then this is one of my go to dishes. Super simple, the marinade helps to tenderise the chicken and the herby greens add phyto nutrients as well as vitamins and fibre. ...
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 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 ...
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 MoreStarting out on a new healthy eating lifestyle can be overwhelming. What can you and can’t you eat? What’s supporting you to provide optimum nutrition and what’s better used as an occasional add-on to your diet? It really can seem like a minefield but when you discover guilt free snacking it becomes simpler than you think. This is not going to be full of complicated snacks obtainable only from ...
Read MoreIf 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 ...
Read MoreI 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 ...
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 MoreInspired 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. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper. Ingredients: 3 cups unsweetened desiccated coconut 400ml can coconut milk – chilled over night so water separates from cream ...
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 MoreWhat 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’ ...
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 MoreWe love sweet potatoes in our house so anything that makes a quick supper and uses them is usually a hit. This is so simple and you can prepare everything in advance and then reheat it when you want it making it a really quick supper for a busy evening when work and the kids activities take precedent. Ingredients 500g organic turkey mince 2 onions 4-6 medium/large sweet potatoes 1 tbs Taco ...
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 MoreI love a home made granola where I know what’s gone into it and how much healthier it is than the shop brought stuff. This is the king of Granolas. It’s gluten free and made with coconut so is great for those who are oat intolerant too. Coconut is a fantastic source of good fat and helps you metabolise bad fat. Cocao, the purest form of chocolate without any added sugars is packed with anti- ...
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 MoreI love Chia Pudding. It’s amazing how it soaks up liquid to become a gloopy, sticky mess. You need to get the consistency right or it can be a bit frogspawn-ish! So do experiment. Chia seeds are super hydrating, and are bursting with four times more iron than spinach! You can add any fruits that are in season to create a breakfast bowl or supper dessert. I like to add coconut flakes and seeds and ...
Read MoreOh these little bars of heaven are oh so good. When I first made them they were devoured within minutes so if I want to keep them for more than a few days I have to double the batch ingredients (which fits in my tin better too) and pop them in the freezer, ideally with a label no one can read but me! They are super easy to make and because they are 'no bake' you could even get your kids making ...
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 MoreIs Cauliflower Pizza really as good as the hype? I've read a lot about Cauliflower Pizza and to be honest I was a bit sceptical. Miss H loves Pizza. She's a teenager so despite our healthy living lifestyle if given a choice she would opt for a pizza as a treat every time. Perhaps because I’ve probably always been gluten intolerant but never realised it or had it diagnosed I’ve never been a big ...
Read MoreAre you curious about what the gluten in your diet is doing to you or worried that you may be gluten intolerant? It's believed that 50% of the population has some level of gluten intolerance. I’m currently reading a book called Wheat Belly by Dr William Davis. It’s fascinating and explains just how different modern wheat is from the wheat we consumed in the 1930’s let alone in the 18th century or ...
Read MoreWant to eat a more Plant based diet? Here’s a few great ways to start. Plant-based foods are becoming more and more popular in people's diets today. More and more individuals are looking for ways they can include aspects of the plant-based lifestyle in their own everyday lives, even if they don’t want to go completely vegan. This is certainly true for me and my family. I eat a pretty much vegan ...
Read MoreAll content copyright © 2009 - 2021 Ali Hutchinson, unless otherwise noted.