HH RECIPE – broccoli rice, fennel & orange salad

My second recipe for Honestly Healthy ! Just as we can see the first glimpses of Spring and all its wonderful colours we can begin to make lighter and fresher tasting meals. Using citrus flavours is a wonderful way to add some liveliness and some colour to dishes. This combination of hot vegetables and crisp orange…

Ambassador for Honestly Healthy!

I am so excited to announce that from 1st March 2017 I will be a food Ambassador for Honestly Healthy! Along with 24 other superstar ambassadors I will be providing regular recipes for the Honestly Healthy website and community that you will be able to access on the Ambassador recipe page on their website! All…

Paprika Kale Chips

This recipe is almost as quick as going to the shop and buying a packet of crisps! But they are not fried, full of fat or salt! Three ingredients only! They taste great on their own or dunked into some hummus (my beetroot and feta dip in the picture). Great as a sharing starter or nibbles to…

Baked aubergine

This is my easy midweek veggie dinner for those nights when you just can’t be bothered to spend your evening in the kitchen. Its a cheap dinner too as you need very few ingredients, I love the texture and nuttiness of quinoa but you could substitute it for a cheaper grain such as bulgar wheat…

Pink open sandwich

Made from leftovers, I had to share this recipe on here as it was an unexpected delicious lunch. Sometimes the simplest food is the best. This is more compiling ingredients than a recipe but the combination of flavours is wonderful and so filling. I used Biona Organic rye bread, the nutty flavour compliments the other ingredients…

Aubergine, haloumi and hummus stack

My go to quick supper…that actually looks quite impressive. This recipe has a few variations, simply layer aubergine, haloumi and hummus, or add a layer of cooked quinoa in between. You can also use a variation on hummus (such as my beetroot hummus). I first cooked this for my mum when I had little in…

Summer salads

Summer means one thing, lighter days and lighter suppers. I have lots of people ask me for recipes for salad and these are so much more than leaves on a plate! They can all be used as sides to any of my main dishes, such as my chickpea burgers, or just enjoyed on their own. I…

Zucchini Fries

Everyone loves chips so why not make something healthy into chips?! This is a really simple way to make vegetables into crispy fries. The batter gives a crunchiness to the courgettes, try adding a teaspoon of sumac or chilli flakes to the mixture. I always make these to go alongside my burgers or to have…

Chicken kale summer salad

Summer is finally starting to appear, which means juicy fruits and delicious salads. Fruit in a salad really brings a fresh and light flavour to the other ingredients. Here I have used mangos and soaked goji berries, but citrus fruits also work wonderfully and add a splash of colour to your salads. The dressing used…

lunch in a jar

Lunch in a jar means delicious salads without the soggy leaves! Key to this is putting the wet stuff at the bottom and working your way up to the leaves on top. This can be made with any combination of dips/roasted veg/cheese or meat. Prepare some roasted veggies at the weekend so you have a…

Beetroot feta and toasted walnut dip

I first had a dip similar to this at a tapas restaurant, it was so delicious just on its own. I made this recently to go with salmon burgers, the beetroot and the fish go so well together. It will bulk up salads as the feta makes it quite filling, so great to add to…

Spinach and Cashew Pesto

Ingredients: 4 large handfuls of fresh spinach zest of 1 lemon juice of 1/2 a lemon 1/4 cup olive oil 1/2 cup cashew nuts pinch salt What to do… Place the spinach in your blender and whiz until finely chopped. Add the cashews and the lemon juice and zest and pulse again until combined. Then add…