Tag Archives: foodie

Superfood Brownies


Yup, you read right… superfood brownies made with cacao! 😀 And even better, they are dairy free, refined sugar free and gluten free – YAY! 😀


These brownies are so good, they are perfect to have in the house for when the sweet cravings hit. The chocolate topping works perfectly when cooled and gives them a fudge-y caramel-y taste and texture… yum! 😀



Brownie Mix

  • 3/4 cup – melted coconut oil
  • 3/4 cup cacao powder
  • 6 tbsp. honey
  • 6 tbsp. sugar free caramel syrup
  • 1.5 tbsp. coconut sugar
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. bicarbonate of soda
  • 2 eggs
  • 1/3 cup coconut flour

Chocolate Icing

  • 8 tbsp. melted coconut oil
  • 3 tbsp. honey
  • 3 tbsp. sugar free caramel syrup
  • 1 tsp. vanilla extract
  • 5 tbsp. cacao powder


Brownie mix

  1. Pre-heat the oven to gas mark 5 / 190 degrees
  2. Pop all the ingredients into a bowl in the order shown above mixing really well each time you add something
  3. Spoon the mixture into cupcake cases and pop in the oven for 25-30 mins or until firm to the touch (keep checking they aren’t burning)
  4. Take out of the oven and let cool before icing

Chocolate Icing 

  1. Pop all the ingredients in a bowl in the order shown above and mix well each time you add something
  2. Let the mixture thicken slightly by leaving it to stand for 10 mins or so
  3. Once the brownies have cooled, spoon the icing on top and decorate with whatever you like or just leave them plain. I used wafer daisies 🙂
  4. If the icing starts to melt a little, (they shouldn’t as the brownies should be cool enough) just pop them in the fridge

Prep time – 15 min | Baking time – 30 mins | Total = 45 mins

Enjoy lovelies 😀

With love, Tash ❤


Avocado, Chia, Baobab & Protein Smoothie Bowl


I’ve come to the conclusion that if you want your smoothie bowl to be thick and creamy enough to pop other ingredients on top without losing them when they sink into the mixture, (can you tell this has been a long trial and error journey?!)  you need to add half an avocado 🙂 It’s the best thickening ingredient 😀 and it’s also DELICIOUS! 😉


(liquid measurements may vary depending on the size of your smoothie maker)

  • 1/2 avocado
  • 1 scoop protein powder – I used The Organic Protein Company protein
  • 1 tsp. baobab powder
  • 1 tbsp. chia seeds
  • 1/2 cup frozen raspberries
  • 1 cup almond milk


  1. Pop all the ingredients into your smoothie cup and blend using your smoothie maker
  2. Pour into a bowl
  3. Top with anything you like to give it some crunch 😀 I used granola, freeze-dried strawberries and desiccated coconut

Enjoy 😀

With love, Tash ❤ x

Peanut Butter & Chia Seed Overnight Oats


Hi, my name is Tash and I am a peanut butter addict 😀 There are worse things to be addicted to though right 😉

These are my overnight oats with chia seeds made in a peanut butter jar that is just less than 1/4 full and it is delicious! Filling and nutritious and made the night before, this is a perfect quick breakfast option for all you busy peeps 🙂 It literally takes 2 minutes to prepare 🙂


  • Peanut butter – the last bit of a jar 🙂
  • Organic oats – up to around a 1/3 of the jar
  • Chia seeds – 1 tbsp.
  • Almond milk (or any milk you like) – Fill up so that the jar is 3/4 full


  1. Push the remaining bit of peanut butter to the sides of the jar (for even distribution when eating 🙂 )
  2. Pop in the oats and chia seeds in and add the milk
  3. Pop the top on the jar and shake to mix it all up
  4. Pop in the fridge overnight
  5. Take out the next morning and top with whatever you like or just eat is as it is 🙂
  6. I topped mine with dessicated coconut, freeze dried raspberries, a tsp. of Hartland Fudge vegan chocolate spread and strawberries 🙂

Enjoy 🙂

With love, Tash x


Fajita Turkey, Kale & Feta Burgers


This recipe has been used by a few of my followers on Instagram and they love it 🙂 It makes me sooo happy when someone makes a recipe I’ve created and they like it 🙂


Turkey mince is a great versatile meat to use for burgers when you are adding strong flavours. For these ones I added some delicious crunchy kale and some creamy crumbly feta. As you can see, I left the feta out of the bottom 2 burgers are they were for hubby and he is dairy free.


I served ours in Warburton wholemeal thins (bread), topped with rocket salad and with a side of sweet potato wedges 🙂 Seriously good!

Ingredients for 4 burgers

  • 400-500g turkey mince
  • 2 tbsp. fajita seasoning
  • 2 tsp. sundried tomato pesto
  • 1.5-2 cups kale
  • 1 tbsp. breadcrumbs
  • Handful of crumbled feta


  1. Wash and then saute the kale in a pan with some olive oil to soften slightly
  2. Pop the turkey mince into a large mixing bowl
  3. Add the fajita seasoning and stir
  4. Add the sundried tomato pesto and stir
  5. Pop in the kale and mix well
  6. Sprinkle the breadcrumbs and feta in and mix
  7. Use a burger maker or manually form burger patties
  8. Fry in a griddle pan until cooked through
  9. Serve

Enjoy! 🙂

With love, Tash x

Super Green Gammon & Veggie Soup


If it’s green it’s either mouldy or good for you, right? 😉 Well this is good for you so no need to worry 😉 *giggle* 😀

I love soups in the Winter but I find that whenever I buy shop bought ones, they are always laden with either cream or potato which for the health conscious among us, are not great ingredients. Potato for most people is ok in small doses but it really doesn’t agree with me unless it’s sweet potato. So if I want a nice warming bowl of soup, I have to make my own. And it’s soo easy, there’s really no reason not to. It also means there aren’t any additives or nasty preservatives in it and it’s as fresh as you can get 😀

Made with an abundance (I can always hear David Attenborough’s voice when I say ‘abundance’ and feel like it should be followed with something about wildlife…just me? 😉 ) of veggies and goodness, this soup is definitely a winner for the cold Winter months 🙂

Ingredients for 2 ppl

  • Gammon – pre-cooked x 1 cup
  • Spinach x 2 cups
  • Peas x 1 cup
  • Broccoli x 2 cups
  • Reduced salt bouillon x 3 tsp (or chicken / vegetable stock cube if you prefer)
  • Black pepper x 1 tsp
  • White pepper x 1 tsp
  • Water x 1.5 cups
  • Coconut cream x 200g


  1. Dice and pop the gammon in a saucepan on a low heat on the hob
  2. Add the water, spinach, peas and broccoli and leave until the veggies have softened
  3. Add the bouillon, black and white pepper and coconut cream
  4. Leave to simmer gently until thickened
  5. Serve with a slice of wholewheat bread and butter (soup isn’t soup without bread and butter 😉 )

Enjoy 🙂

With love, Tash x


Caramel, Cacao & Chocolate Protein Oat Bakes


These little squares of heaven are so delicious, it’s hard to believe there’s no refined sugar in them 🙂


  • Oats – 2 cups
  • Coconut oil (melted) – 2 tbsp
  • Cacao powder – 4 tbsp
  • Caramel syrup – 1/2 cup
  • Almond milk – 1/2 cup
  • Chocolate protein powder – 1 scoop
  • Sliced almonds – 1/4 cup
  • Raisins – 1/4 cup
  • Cacao nibs – 1/4 cup


  1. Line a baking tray with grease proof paper or grease a baking dish with coconut oil
  2. Pre-heat the oven to gas mark 5 / 190 degrees
  3. Mix the oats with the coconut oil to ensure even coverage
  4. Add in the caramel syrup and almond milk and stir well
  5. Add the cacao powder, protein powder, sliced almonds, raisins and cacao nibs
  6. Spoon mixture into the baking dish and pat down
  7. Bake in the oven for 25-35 mins or until the top has become harder

Enjoy 🙂

With love, Tash x

Egg & Veggie Fried Rice


Who doesn’t love egg fried rice? Is there anyone? Nope, didn’t think so 😉

This version of egg fried rice is healthier because i’ve used wholewheat basmati rice instead of plain white rice and I’ve thrown in so many veggies, it simply has to be good for you 🙂



  • Tilda wholewheat basmati rice – 1 microwaveable pack
  • Spinach – handful
  • Peas – handful
  • Green beans – handful
  • Sweetcorn – handful
  • Cajun spices – 2 tbsp
  • Soy sauce – 2 tbsp
  • Worcester sauce- 1 tbsp
  • Salt & pepper – to taste
  • Coconut oil – 1 tsp


  1. Follow the instructions on the microwaveable pack of rice (open one corner and pop in the microwave for 2 minutes usually)
  2. Heat the coconut oil in a pan or wok
  3. Pop the rice in the pan and add the other ingredients mixing well
  4. Serve

Enjoy 🙂

With love, Tash x

Super Green Pesto Pasta


A fab simple and healthy pasta dish for those times when you need something quick and nutritious 🙂

It’s getting really dark and cold here in the UK and my body is craving alll the CARBS! It wants to pack on a layer of fat or two to keep me cosy in the Winter! My bikini is a long forgotten memory already 😦 I do love all the Seasons though for all the different things they bring and especially the different foods you want to eat (always thinking about food)! 😉 Eating seasonal veggies in Winter and fresh fruits in Summer is one of life’s simple pleasures 🙂

Ingredients – 2 ppl

  • Wholewheat pasta – 2 cups (more if you want leftovers 😉 )
  • Green pesto – 3 tbsp
  • Pine nuts – small handful
  • Spinach – handful
  • Garden peas – handful
  • Cherry tomatoes – handful
  • Avocado – 1 large
  • Extra virgin olive oil
  • Salt & pepper – to taste
  • Baby leaf salad (if you want to make it look like the pic and pop it on top)
  • Parmesan – to taste


  1. Boil the pasta until cooked
  2. Whilst pasta is cooking, cut up the avo and cherry tomatoes
  3. Stir in the pesto
  4. Add in the other ingredients and mix well
  5. Pop it in the bowls
  6. Salt & pepper to season
  7. Pop the baby leaf salad on top
  8. Drizzle the olive oil
  9. Sprinkle the parmesan

Enjoy 🙂

With love, Tash x

Banana, Blueberry & Peanut Butter Toast

Peanut butter on toast is my go-to snack of choice 😊 You just can’t beat it 😋 Add some refined sugar free blueberry jam and banana and you’ve got yourself a delicious creamy, crunchy and tangy nutritious snack 🙂 😁


  • Wholemeal seeded toast
  • Peanut butter (I use Biona Organic)
  • Blueberry jam (refined sugar free)
  • Banana

I don’t even have to explain how to make it 😉

Enjoy 🙂

With love, Tash x

Chicken, Lentil & Spinach Curry


I love a nice curry and aside from the obvious Italian food cravings (being half Italian) this is the food I crave the most. I grew up eating curry as my Mum’s side of the family is of Indian heritage and whilst I’ll never be able to cook them as well as my Mum and Grandma, I do my best 🙂

This is a delicious chicken, lentil and spinach curry – hope you like it 🙂

Ingredients (for 4 people)

  • Chopped onion – 1 whole
  • Chopped garlic – 1 clove
  • Chopped ginger or ginger seasoning – 1 tsp.
  • Mushrooms – 1 cup
  • Diced chicken – 500g
  • Brown lentils – 1/3 tin
  • Broccoli – I used a cup of frozen
  • Spinach – I used a cup of frozen
  • Tomato puree – 1 tbsp.
  • Cumin – 1 tbsp.
  • Tumeric – 1 tbsp.
  • Tandoori spice – 1 tbsp.
  • Hot chilli powder – 1 tsp.
  • Paprika – 1 tsp.
  • Dried coriander – 1 tbsp.
  • Chopped tomatoes – 1 can
  • Coconut cream – 1 carton / tin (I prefer the thickness of the cream rather than coconut milk)!
  • Honey – 1 tbsp.
  • Coconut oil – 1 tbsp.

Make it

  1. Heat the coconut oil in a wok or frying pan
  2. Add the onions and mushrooms and sauté until slightly browned
  3. Add the garlic and the chicken and stir through
  4. Add the spices and seasonings and stir well
  5. Spoon in the tomato puree and mix
  6. Add the tomatoes and coconut cream and mix
  7. Pop in the spinach and broccoli and mix until softened
  8. Add the lentils
  9. Add the honey
  10. Let simmer for 1 hour or until the sauce has thickened

Serve with rice, naan, whatever you fancy! Enjoy 🙂

With love, Tash x