Warm Goats Cheese Salad with Honey Balsamic Dressing


Goats cheese

Handful of spinach

Handful of cherry tomatoes, chopped

Handful of walnuts

Handful of strawberries, chopped

Handful of dried cranberries

Pinch of good quality salt

For the dressing:

Slug of olive oil

Slug of balsamic vinegar

1/2 to 1 TSP of honey


Lay the spinach out on a plate and add the chopped cherry tomatoes.

Slice the goats cheese into roughly one inch thick squares and heat on a griddle or frying pan (no need for oil). Allow to brown on both sides then add to the salad.

Sprinkle the walnuts, strawberries and cranberries over the cheese and spinach leaves.

Mix the balsamic vinegar, olive oil and honey in a glass then pour the honey balsamic dressing over the salad, sprinkle a little salt then serve.

Simple but delicious…

Three bean salad



Serves 2

1 tin of mixed salad beans
1 small red pepper, chopped
Handful of cherry tomatoes, halved
1/4 of a cucumber, chopped
Handful of coriander, chopped

Can add feta cheese (optional)

For the dressing:

Swig of olive oil
Juice of half a lemon
Swig of balsamic
Pinch of good quality salt
Sprinkle of chilli flakes (optional)



Mix all of the ingredients together in a bowl.

For the dressing, add a small squeeze of lemon juice to the olive oil and stir to create a thick, vinaigrette style dressing. Once the consistency has been created, continue to add the lemon juice until it tastes of a good balance of olive oil and lemon juice (roughly half a lemon).

Add in the balsamic, salt and chilli flakes, stir then pour over the salad. Give the salad a good stir then serve.

Sugar free strawberry chia jam



1 cup of chopped, fresh strawberries
1 TBS of freshly squeezed lemon juice
1 TBS of honey
! TBS of chia seeds



Remove the stems and transfer to a saucepan, on a medium heat for 5-10 minutes or until the fruit becomes syrup like. Mash the fruit with a potato masher.

Remove from the heat then add in the lemon and honey and stir. Taste and add more to suit your taste.

Stir in the chia seeds and leave to stand to allow it to thicken then transfer to a jar once cooled.

Will last in the fridge for one to two weeks.

Roasted butternut squash with feta and balsamic soy glaze



Serves 2

For the butternut squash:

1 butternut squash
Handful of cherry tomatoes
Half a red onion
1 red pepper
Half a small courgette
Handful of pomegranate seeds
Handful of crumbled feta
Handful of pistachio nuts
Pinch of sea salt
Black pepper
Olive oil

For the dressing:

Large swig of olive oil
Tablespoon of balsamic
Tablespoon of soy (or coconut amino acid – gluten free alternative)
Pinch of chilli flakes



Preheat the oven to 190°c and slice the butternut squash, lengthwise, into 4 pieces. Remove the seeds but leave the skin on. Keep the seeds.

Rub the butternut squash with olive oil and sprinkle on some salt and pepper. Roast for 45 minutes or until soft.

In the meantime, slice the courgette, onion and pepper into small slices. Chuck these ingredients into a small roasting pan with the cherry tomatoes and a slug of olive oil, salt and pepper and then roast for around 25 minutes.

5 minutes before the veg is ready, roast the pistachio nuts and butternut squash seeds in some coconut oil with a little bit of salt.

For the dressing, mix together the olive oil, soy, balsamic and chill flakes and put aside until the butternut squash is ready.

Scoop the courgette/pepper mix into the round parts of the butternut squash. Sprinkle the feta cheese, pomegranate seeds, butternut squash seeds and pistachio nuts over the butternut squash then drizzle with the dressing to serve.


Vegan choc pot



Serves 4

For the chocolate mousse:

1 ripe avocado
4 ripe bananas
2-2.5 TBSP of raw cacao powder
1/2-1 TSP of Manuka honey (normal honey is fine)
3 TBSP of almond or cashew nut butter
Pinch of cinammon
Pinch of sea salt
Pinch of vanilla powder

For the topping:

Chopped strawberries and/or blueberries (any berries are fine)
Chopped walnuts
Desiccated coconut



Blend all of the chocolate mousse ingredients in a bowl, using a hand held blender until whipped into a mousse then taste.

Start with 2 TBSP of raw cacao powder but if the banana overpowers the mousse then add another 1/2 TBSP and re-blend.

Add any extra honey, salt, cinnamon or vanilla powder as you see fit, depending on your taste.

Spread the mix evenly into small desert bowls (you can use cups if this is all you have.

These deserts taste better when they have been left in the fridge overnight or at least for a few hours so cover them with tinfoil and pop them in the fridge.

When you are ready to eat them add the toppings, sprinkle the desiccated coconut and enjoy…

Egg bake



Serves 1:

3 tomatoes, chopped
1 clove of garlic, crushed
1-2 small potatoes, thinly sliced
1/3 of a leek, chopped
2 eggs
100g of feta cheese, crumbled
Mozarella, sliced (or any other meltable cheese, grated)
Squeeze of lemon juice
Dried chilli flakes
Dried rosemary
Celtic sea salt
Black pepper
1 TSP of organic, raw, virgin coconut oil
Any other vegetables that you want to add – mushrooms, spinach, kale, peppers are all good options.



Pre-heat oven at 160°c

Par boil the potatoes until soft then drain and leave to cool.

Melt the coconut oil in two frying pans, adding the potatoes to one with a sprinkle of sea salt. Keep turning until they start to brown. Add in the chopped leek a minute or two before you take them out, followed by a sprinkle of rosemary.

Whilst doing this, add two of the chopped tomatoes to the other frying pan with a little salt, pepper and chilli flakes. Continue to stir until they start to soften. Once they start to form a sauce, add in the garlic and a squeeze of lemon juice and continue to cook until all of the tomatoes have reduced into the sauce.

Layer a medium sized oven proof dish firstly with the tomato sauce, followed by the sautéed potatoes. Crumble the feta cheese over then add the remaining tomatoes and any other vegetables that you have chosen to add, leaving two small gaps for the eggs to be cracked into.

Once all the layers are done, crack the eggs into the gaps then add the mozzarella cheese around the eggs. Sprinkle the eggs with salt and pepper.

Place in the oven for roughly ten minutes or until the cheese starts to brown and the eggs are cooked.

Halloumi, quinoa and pomegranate salad


Serves 2-3

1 pack of halloumi
Seeds of 1/2 a pomegranate
Handful of coriander, chopped
200g of black quinoa
1 pepper, finely diced
1 large or 2 small tomatoes, finely diced
1 small sweet potato, diced largely
Handful of walnuts
1/2 a lemon
Large swig of olive oil
Small swig of balsamic
1/2 TBSP of wholegrain mustard
Dried coriander
Dried cumin
Fresh or dried chilli
Pink Himalayan or Celtic sea salt
Black pepper
1 TSP of organic, raw, virgin coconut oil



Melt 1/2 TBSP of coconut oil in a baking tray in the oven around 180°c.

Once melted, add the sweet potatoes into the baking tray, making sure that all the potatoes have been covered in oil then sprinkle some salt over them. Leave to bake for roughly 10-15 minutes or until the potatoes start to brown slightly on the outside and are soft on the inside. Once cooked, remove from the oven and leave to cool.

Cook the black quinoa, following the instructions on the packet. Once cooked, strain and leave to cool.

Whilst both of these are cooking, cut the pomegranate in half and scrape the seeds out. Add into a mixing bowl.

Dice the tomatoes and pepper and chop a handful of coriander then add these into the mixing bowl. Add in the walnuts.

Once cooled slightly, add the quinoa and sweet potatoes into the mixing bowl and combine all the ingredients.

For the dressing, add a large swig of olive oil into a mixing jug or cup then squeeze a little bit of lemon in. It’s important to only put a little bit of lemon in at first then stir to get the thick vinaigrette style consistency. Once this consistency has been achieved, keep adding the lemon juice in until it tastes the perfect mix of oil and lemon.

Add in a swig of balsamic, a pinch of dried cumin and coriander, the mustard, salt and pepper and the chilli then stir.

Slice the halloumi and either fry in coconut oil or cook under the grill. Once cooked, chop into small pieces and mix in with the other ingredients in the bowl.

Lastly, throw over the dressing, mix well and serve.


Cheese and leek jacket potato



1 large baking potato, washed
Olive oil
Mature cheddar cheese, grated
1/4 leek, chopped
1 tbsp of mustard
Pink Himalayan or sea salt
Black pepper



Heat the oven to 190°c

Put the potato in a baking tray and prick a few times. Rub a little olive oil over the skins and sprinkle over a little salt and pepper.

Bake for roughly an hour to an an hour and a half or until the skins are crisp on the outside and the inside is soft.

When the potato is ready and has cooled enough to be able to handle, slice the top off and scoop out the insides with a spoon.

Mash the potato in a bowl with the leeks, mustard and most of the cheese then season with a little salt and pepper.

Spoon the mixture back into the potato, including the lid of the potato then cover with the remaining cheese and put back into the oven until the cheese has melted and started to brown.

Gluten free quinoa porridge



Coconut milk
Pinch of pink himalayan or Celtic sea salt
Pinch of cinnamon
Pinch of vanilla powder
Handful of strawberries, chopped
Handful of blueberries
Apple, chopped
Handful of walnuts
Handful of shelled sunflower seeds



Heat the quinoa and milk in a pan on a low heat with the salt, vanilla and cinnamon – stir continuously.

Add more milk if the quinoa starts to dry out.

Once the quinoa has softened, add in the apple and sunflower seeds and stir.

Simply serve the porridge in a bowl topped with the strawberries, blueberries and walnuts.

Coconut and almond butter curry



1 medium butternut squash, deseeded and chopped
5-6 new potatoes, chopped (skin left on if organic)
Peas (optional)
2 handfuls of spinach
2-3 cloves of garlic, finely chopped
1 small onion, finely chopped
2 chillies, finely chopped
2-3cm of fresh ginger, grated
Fresh coriander
1 lime, zest and juice
2 TBSP of crunchy almond butter
1 TBSP of tomato puree
1 TBSP of coconut aminos (soy sauce alternative)
Handful of cashew nuts, chopped
1 tin of coconut milk
Pink Himalayan or Celtic sea salt
Black pepper
1 TSP of organic, raw, virgin coconut oil
Brown rice



Add the almond butter, tomato puree, lime zest and juice, salt, pepper and the coconut aminos to 200ml of good quality hot water and stir thoroughly.

Part boil the potatoes for a few minutes to soften.

Heat the coconut oil in a large pan and fry off the onions until translucent. Add in the garlic, chilli and ginger and cook for a minute before pouring in the coconut milk and the almond butter mixture.

Add in the butternut squash and part boiled potatoes and simmer until the liquid has reduced and thickened and the vegetables are soft. This should take roughly 30 minutes. Add a little more water if necessary.

Add in a little of the chopped coriander and the peas whilst simmering.

Cook the rice according to the timing on the packet.

Just before taking the curry off the boil, add in the spinach and allow to wilt.

Serve the curry over a bed of rice and top with a handful of chopped coriander and cashew nuts.

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