Tag Archives: Recipe

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

Egg & Kale Pitta Pizza


Say whaaat? Look at those perfect soft boiled eggs 😀

This egg and kale pitta pizza is the perfect lunch when you fancy something quick, healthy and easy and you have a hankering for pizza 😉


  • Wholemeal pitta
  • Tomato & olive pesto (I used Sacla) – 1-2 tbsp depending on how much you like
  • Curly kale – handful
  • Soft boiled egg x 1
  • Cheddar cheese – sprinkle
  • Chilli flakes – sprinkle
  • Salt & pepper – sprinkle
  • Chilli rapeseed oil – to drizzle – optional (I just looove chilli rapeseed oil)!


  1. Boil an egg for 5-7 minutes – depending on how runny you like the yolk (I sit on the fence and go for 6 minutes) and pop in a bowl of cold water to stop it cooking
  2. Cut the wholemeal pitta in half and lightly toast
  3. Spoon the pesto on the pitta
  4. Sprinkle the cheese
  5. Wash the kale and pop it on top
  6. Chop the soft boiled egg and add it to the pitta
  7. Sprinkle the salt, pepper and chilli flakes
  8. Pop under the grill for a few minutes until the cheese has melted
  9. Drizzle the chilli rapeseed oil over the top
  10. Devour!!!

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

Healthy Rocky Road


Food porn alert!! These are amazing! 😀 We couldn’t stop eating it and went through almost the entire batch in one day ha ha!:D


  • Coconut oil (melted) – 1/2 cup
  • Cacao powder – 1/2 cup
  • Honey – 1/4 cup
  • Sugar Free Caramel syrup – 1/4 cup
  • Vanilla extract – 2 tsp
  • Coconut sugar – 2 tbsp
  • Mini marshmallows – handful
  • Raisins – handful
  • Dried cranberries – handful
  • Mixed nuts – handful
  • Cacao nibs – handful


  1. Mix the melted coconut oil in a pan with the cacao powder, honey, caramel syrup, vanilla extract and coconut sugar
  2. Add in the other ingredients and stir well
  3. Spoon the mixture into a dish
  4. Pop into the freezer for 20 minutes
  5. Take out and cut up into chunks and devour!!!

Enjoy 🙂

With love, Tash x

Peanut Butter, Blueberry, Almond & Dried Raspberry Toast


If you are a fan of Instagram, (I am obsessed), you’ll know there is such a thing as #toasttuesday 🙂 I love toast so the fact that it has it’s own day has made me very happy HAHA 😀

This is a yummy toast recipe that is fab for breakfast or as a snack anytime during the day 🙂


  • Wholemeal seeded bread (or any bread of your choice)
  • Peanut butter
  • Frozen blueberries (defrosted in a pan or the microwave)
  • Sliced almonds
  • Freeze dried raspberries


  1. Toast the bread
  2. Add the peanut butter first
  3. Spoon on the blueberries
  4. Sprinkle the almonds and freeze dried raspberries

Enjoy 🙂

With love, Tash x

Peanut Butter Cookies


If you love peanut butter (let’s face it, unless you have an allergy, who doesn’t love PB???), you are going to love these cookies 🙂 They didn’t last long in my house! 🙂

Minimal ingredients and so quick to make, these are the perfect healthy treats 🙂


  • Oats – 1 cup
  • Melted coconut oil – 2 tbsp
  • Peanut butter – 5 tbsp
  • Cacao nibs – 1 tbsp
  • Sliced almonds – 1 tbsp


  1. Grease a baking tray
  2. Pre-heat the oven to gas mark 5 / 190 degrees
  3. Mix the oats and the coconut oil in a bowl
  4. Add in the peanut butter and ensure even distribution
  5. Add the cacao nibs and sliced almonds
  6. Mould into cookie shapes and place on a greased baking tray
  7. Pop in the oven for 30-35 minutes or until firm to the touch

Enjoy 🙂

With love, Tash x

Banana, Apple, Cinnamon & Raisin Breakfast Muffins


These muffins are made with oats as well as wholewheat flour so they are perfect for a filling and nutritious breakfast 🙂 Also yummy eaten any other time of the day too, I should add… (as my hubby will confirm) 😉 HA HA!

Ingredients (for 6-7 large muffins)

  • Mashed bananas x 3
  • Melted coconut oil – 1/3 cup
  • Egg yolks x 2
  • Maple syrup – 1/2 cup
  • Honey – 3 tbsp
  • Caramel syrup – 2 tbsp (I use Monin sugar free syrup that I also put in my coffee sometimes) 🙂
  • Apple puree – 5 tbsp
  • Cinnamon – 2 tsp
  • Coconut sugar – 3 tbsp
  • Gluten free apple and cinnamon porridge oats (if you don’t have these, just add some chopped apple and more cinnamon and use normal oats) – 1 cup
  • Wholemeal self-raising flour – 1.5-2 cups (until a thick dough like consistency)
  • Bicarbonate of soda – 1 tsp
  • Baking powder – 1 tsp
  • Salt – 1 tsp
  • Vanilla extract – 1 tsp


  1. Pre-heat the oven to gas mark 5 / 190
  2. Pop some muffin cases into a muffin tray ready to be filled
  3. Add all of the above ingredients into a mixing bowl in the order they are written in stirring thoroughly whilst adding them
  4. Pop the mixture into a jug
  5. Pour into muffin cases
  6. Bake in the oven for 35-40 mins or until a knife comes out clean when poked into the centre

Enjoy one warm with a nice cuppa and keep the rest in a sealed container for brekkie / snacking 😀

With love, Tash x

Boiled Egg & Sweet Potato Salad


A simple salad made up of the freshest ingredients, quick to make and really tasty!

You can’t get fresher than this! Look at all the beautiful colours 🙂 If you are what you eat, I want to be a rainbow 🙂

Packed full of nutrition, you’ve got complex carbs (transporting energy to muscles), protein (building strong and lean muscles), a whole variety of vitamins and minerals (to support your body’s needs), healthy fats (helping you to absorb the vits and mins) and of course, fibre (for your digestive health)!

Ingredients (for 1 person)

  • Boiled eggs – 2
  • Sweet potato (chopped into cubes) – 1/2  cup
  • Butternut squash (chopped into cubes) – 1/2 cup
  • Garden peas – 1/2 cup
  • Cherry tomatoes (all different colours if you can) – 1/2 cup
  • Salt & pepper to taste
  • Extra virgin olive oil to drizzle *yum*


  1. Pop the sweet potato and butternut squash in a microwaveable dish and pop in microwave for 2-3 mins and then take out and pop in a frying pan with a little olive oil on a low heat
  2. Add the garden peas to the pan and warm through
  3. Chop the boiled eggs
  4. Place the peas, sweet potato and butternut squash on a plate
  5. Wash and add some cherry tomatoes (chop if you prefer) to the plate
  6. Add the boiled eggs
  7. Season with salt and pepper
  8. Drizzle the olive oil

Eat and enjoy! 🙂

With love, Tash x

Yummy Falafels


I don’t know about you guys but I absolutely love the flavours and textures of falafel but like everything, I prefer to make my own so that I can alter my ingredients to be as healthy as possible. AND avoid all the preservatives etc. that come in pre-made food!

I’ve made falafels before but this is the fine tuned recipe and as with everything I do, it was a 15-20 minute quick meal 🙂 Hope you like it 🙂


  • Chickpeas – 1 can drained
  • Red onion – 1
  • Garlic – 1 clove
  • Tumeric – 1 tsp
  • Cumin – 1 tbsp
  • Dried parsley (or use fresh if you have it *show-off*) 😉 – 1 tsp
  • Hot chilli powder (or a fresh chilli – I didn’t have any  but otherwise would have used it)- 1 tsp
  • Egg – 1
  • Wholemeal flour (or any flour you like) – 2 tbsp. (maybe more – you want a sticky consistency)
  • Salt & pepper to taste
  • Coconut oil – 1 tbsp

Make it

  1. Soften the chickpeas in a microwaveable dish for 1 minute or so (just so you can mash them easier – unless you eat lots of spinach like pop-eye and can do it without softening) 😉
  2. Finely chop the onions and garlic and sauté until lightly browned
  3. Pop the chickpeas and the onions and garlic into a mixing bowl and mash
  4. Add the spices and egg and mix together well
  5. Add the flour and mix in
  6. Mould the mixture into balls or burgers
  7. Fry lightly in coconut oil until cooked through
  8. If you need to – pop them in the oven to warm and cook through for 5 minutes

Add them to a side salad and use a citrus fruit to complement the flavours – the orange I used in the pic worked really well 🙂


With love, Tash x

Gammon & Poached Egg Salad


Gammon is such a tasty addition to any salad, especially if it’s smoked *licks lips*! 😀 Pop it on some seasonal asparagus and you’ve got yourself a really yummy summer salad 🙂 Now all we need is some sunshine in the UK… we seem to be living under a blanket of cloud! 😦


  • Smoked gammon joint
  • Asparagus
  • Egg
  • Salad; spinach, rocket, etc.
  • Cherry tomatoes
  • Butternut squash
  • Sweet potato
  • Cucumber
  • Salt & Pepper

Make it

  1. Oven roast the gammon joint by following the instructions on the packet
  2. Cut sweet potato and butternut squash into cubes and pop in microwaveable dish for 3-7 minutes depending on how much you are cooking – you want it to be soft
  3. Pop the salad in a bowl / plate
  4. Chop and add the gammon, cherry tomatoes and cucumber
  5. Add the butternut squash and sweet potato
  6. Grill the asparagus for 2-3 minutes turning over occasionally
  7. Poach the egg whilst the asparagus is being grilled – 3-6 mins until it is cooked through and the egg white is no longer runny
  8. Pop the asparagus on top of the salad and the egg on top
  9. Sprinkle salt & pepper to taste
  10. Use a salad dressing of your choice

Enjoy 🙂

With love, Tash 🙂