I love a lunch that I can prep and leave in the fridge. Especially because I’m always busy cooking for clients or running to a nutrition coaching session. My Mediterranean quinoa salad has been a staple on my website for years and in the last year I also developed my version of a Thai quinoa salad as an alternative to that. Clients love it. It’s so crunchy and punchy with so much flavor and I know you guys are going to love it too! I like to serve it with chicken satay skewers, shrimp, tofu or just plain with all those yummy veggies packed in. It’s the perfect light but satisfying lunch for th ..read more

Is there anything better than fresh and flavor packed Mediterranean food? As part of my post cancer diet, I eat A LOT of it. It is naturally healthier, fresher, cooked in olive oil and anti-inflammatory. I could eat good quality salmon literally every meal if I had it my way. And this Greek salmon bowl I dreamt up recently really hits the spot every single time. My clients love it and you’re going to love it too. I load in a big Greek salad with some fluffy quinoa and creamy tzatziki which you can make dairy free or not. Also, fully support throwing a lot of hot sauce on top of that salmon and ..read more

As promised here is my Easter menu for your Easter dinner with your family and friends! Lots of beautiful springy recipes you all need to make immediately including a vegan dish for guests too. To start: My Radicchio citrus salad with a shallot champagne vinaigrette: Click here for recipe Mains: Dijon salmon with smashed minty peas Or Roasted chicken with lemon & thyme Or Marinated Rack of Lamb Vegan option: Sugar snap pea pesto pasta Side dishes: Asparagus Ribbons & Peas with Lemon & Mint Hot honey rainbow roasted carrots with blood orange over whipped feta: Dessert: My bl ..read more

This pesto is so perfect for spring and especially for Easter if you want a delicious side dish option or have a family member who is vegan. Throw it over whatever pasta shape or style your heart desires. It would even be delicious over chickpea, lentil pasta or even zoodles or spaghetti squash! 1 cup sugar snap peas 1/2 cup parsley leaves 1/2 cup basil leaves 1/2 cup pistachios 2 cloves garlic, minced 1 lemon, zest and juice 1/2 cup extra virgin olive oil Salt and pepper, to taste Blend all the ingredients in a blender together. Serve over hot pasta with a little added salty starchy pasta w ..read more

Lamb is such a classic recipe for Easter and incredibly popular back home In England where I'm from. There we eat it as a roast dinner on a Sunday, often. And it's widely available anywhere. Here in America it does feel like a little more of a treat or indulgence. I rarely eat red meat but if I do, this would be on top of the list. It is more pricey here in the US and you often have to hunt it down at a butcher or higher end grocery store. But if you do, it's totally worth it. And this recipe couldn't be any more perfect to serve your loved ones on Easter Sunday. It also looks incredibly impre ..read more

This is one of my go to veggie side dish stars I love to make for clients for dinner parties! And it can easily be made dairy free by leaving out the whipped feta. But I would highly recommend you don't because it is delicious and perfect for a special occasion! When Jenni Kayne reached out and asked me to share some veggie forward recipes for their spring shoot with their clean skin care brand, Oak Essentials, it felt natural to go with this one immediately because it is so delicious and such a show stopper. This would be perfect for Easter to share with your family. Ingredients: 1lb tricolo ..read more

This is another star veggie side dish I created exclusively for Jenni Kayne for their spring shoot with their clean skin care line, Oak Essentials. I am obsessed with the crispy chickpeas over the creamy labneh and the roasted cauliflower combined with the anti-inflammatory power of turmeric. It is beyond delicious! Especially with the little pop of the pomegranate seeds. There is nothing I love more than creating recipes and sharing them with you all. And this one is such a show stopper you guys have to make for friends & family when they come over for dinner. It would be amazing served w ..read more

If you’re a cancer survivor like me, you’ve likely heard of or made Rebecca Katz’s infamous “miracle broth”. It’s a super healing, nourishing and just all round magical elixir that was a life line when I was going through chemo and is now something I make for clients who are also going through treatment. But it’s not just incredible for cancer patients, it’s also amazing for new mother’s healing from childbirth or if you’re recovering from the sniffles. I had to add my on twist of course, and added in some anti-inflammatory ingredients like fresh turmeric, ginger and superfoods like mushrooms ..read more

I'm so excited to finally share with you guys my Paleo Berry Crisp! It’s a healthier alternative to my classic British crumble recipe from my website. Since being diagnosed with breast cancer I cut out refined sugars so I love baking with coconut sugar and maple syrup and creating new recipes to share them with you guys and my clients. It’s such a delicious dessert or you could even eat it for breakfast with some yogurt! This would be perfect to serve to a crowd on Easter Sunday and they honestly wouldn’t even know the difference! It’s so good! For the berries: 1/2 pint organic strawberries ..read more

I created this recipe for one of my all time favorite brands, Amber Interiors for their spring shoot! I swear I could eat salmon every single day and this is such a perfect spring recipe for entertaining. An English pea is close to my heart and make this dish so light and fresh. It would also make an amazing Easter Sunday recipe! PREP TIME: 15 Min TOTAL TIME: 45 Min SERVE: 4 INGREDIENTS: 1 whole piece of alaskan king salmon (around 3lbs) 2 tbsp dijon mustard 1 tbsp honey 5 cloves garlic, crushed zest and juice of 3 lemons, plus one lemon sliced 3 tbsp olive oil maldon flake sea salt and black ..read more