Aubergine parmigiana is a dish that requires a bit more effort but is so worth it! A great way to get lots of vegetables in while enjoying a comforting meal. This version is the perfect mix of healthy and comfort food, it has just the right amount of cheese and doesn’t bread and fry the aubergine slices. This recipe is easily made gluten-free and can be made vegan with a few easy swaps. Make a batch and keep it in the fridge for quick and easy lunches. It is delicious cold – trust me! It will serve 6 smaller lunch portions or 4 larger dinner portions. Serve it up with some fresh greens. Recip ..read more

Simple, creamy and warming mushroom pasta full of nutritious mushrooms. A perfect plant based autumn dish that will fill you up! Easily made gluten-free or vegan. Mushrooms Nutrition Benefits Mushrooms are a fantastic vegan source of vitamin D which is really important for our bone and immune health, particularly through the winter when we can’t get enough of it from the sun. A top tip is to put your mushrooms on your windowsill in the sun for an hour and it will increase their vitamin D content! Use a mixture of wild mushrooms for a delicious flavour and range of nutrients. I used a mix of c ..read more

One of my all-time favourite combinations to have on porridge, peanut butter and jelly (jam) brings all the flavours from the classic sandwich into a warm bowl of oats. Super nutritious and filling, this dish will keep you full all morning and provide lots of healthy beta-glucan fibre, which is excellent for blood sugar control. Use any favourite jam of yours, I often use my Chia Jam for an extra nutrition boost. If you are watching your sugar intake, making your own jam is the best way to control how sweet it is. Equipment You don’t need any special equipment for this recipe other than a sau ..read more

You can’t go wrong with a slice of simple cake for afternoon tea and this petite blueberry, lemon and ricotta tea cake is perfect for it. Moist lemon, ricotta and olive oil sponge filled with juicy blueberries. A match made in heaven! Using a 7″ cake tin gives a nice, deep cake that isn’t too big for just a few people. Equipment The only equipment you need for this cake is a 7″ springform cake tin. I always use springform tins as they are much easier to release the cake from. My favourite is the Tala Performance 18cm Cake Tin. Tala’s bakeware is heavy gauge and never warps. Super non-stick to ..read more

Who doesn’t love a chocolate chip cookie? The classic baking recipe that is always a crowd-pleaser. These oat and dark chocolate cookies are a twist on the classic that are full of nutritious oats for a fibre boost. Good for your gut and will keep you feeling full for much longer than a normal cookie would! Oats also add a delicious chewy texture to cookies. Use your favourite dark chocolate and top them with a sprinkle of sea salt for a mouthwatering snack. Equipment You don’t really need any special equipment other than a mixing bowl and baking trays to make cookies, but here are a few thin ..read more

When I think of Spring, I think of lots of fresh flavours and tender, green vegetables. This Spring Vegetable Pesto tart encompasses all of those things. Layers of crispy, golden filo pastry topped with pesto creme fraiche, aspargus, courgette, feta and breadcrumbs. A perfect spring or summer lunch! It is delicious hot or cold, so can be packed in to lunches for school or work. Try using some different vegetables or making your own pesto, it is so satisfying and you can use it in lots of other recipes too! Equipment No special equipment is needed here, but a large baking tray is a must. These ..read more

Lemon and raspberry is an all-time favourite flavour combination of mine. Something about zesty lemon flavour mixed with tart but sweet raspberries just gets me every time! Particularly in cheesecake form like these no-bake lemon and raspberry cheesecake pots. Baked cheesecakes and full-size cheesecakes are a delight, but oh boy are they a pain to make and they very often crack on top! No-bake cheesecakes are almost fool-proof and take little effort. Simply mix the ingredients and pop in the fridge. These lemon and raspberry mini cheesecakes take 30 minutes to prep and are full of fresh fruit ..read more

You can’t beat a slice of carrot cake with cream cheese frosting, it is such a unique cake, but that combo of the moist, sweet, carrot sponge topped with fluffy cream cheese frosting is just irresistible. This spiced carrot cake is full of fresh carrots, walnuts and warming spices, topped with an airy cinnamon cream cheese frosting and more walnuts. Easily made gluten-free and ideal for the whole family, a perfect spring bake! I love making carrot cake around Easter and you could totally get creative with the Easter decor of this one. Try saving some frosting, colouring it orange and green an ..read more

Why Greens are Nutritional Powerhouses It’s a well-known fact that eating your daily greens is important and should be included within a well-balanced diet; however most people are not consuming nearly enough. Leafy greens are packed full of: Vitamin A, C, E and K Minerals such as iron, calcium, magnesium and potassium Phytochemicals, carotenoids and antioxidants Fibre Leafy greens are easily accessible to us from the supermarket, farmers’ markets and are super easy to grow at home, even on a windowsill. Salad greens, for example rocket, pea shoots and lamb’s lettuce can be eaten all year ro ..read more

My Buckwheat Banana Bread recipe is an all-time reader favourite on my blog. I have always wanted to add a perfect courgette loaf recipe and I have finally done it – this buckwheat courgette loaf is moist, fluffy, full of fibre and perfect served warm with some butter. It is adaptable for vegan and gluten-free diets too. Buckwheat flour is a fantastic addition to loaf recipes, it is full of fibre and adds a lovely nutty flavour. It is also naturally gluten-free. In this recipe it is paired with the courgettes, walnuts, coconut oil and a little maple syrup, making it a healthy snack that total ..read more