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 bridges the gap between warming winter meals and summer salads.

For this recipe I mixed grains with broccoli ‘rice’ to make a really light and textured plate. Its totally vegan and makes a brilliant side dish as well as a meal in itself! The tahini dressing – one of my kitchen staples to make any salad delicious is given a kick by the orange juice and zest.

Check out the recipe here!!

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 recipes will be vegetarian, free from gluten and dairy and most importantly full of all the stuff that is good for you!!

I have been following Honestly Healthy for some time now and am so honoured to have been chosen as part of such a select group of foodies, nutritionists and fitness experts. I will post all recipe links on here so keep watching out for them!

Check out my bio along with the other ambassadors here:


tbc x


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 go with drinks.


A huge bunch of fresh kale
2 tbsp (smoked) paprika
2 tsp salt

What to do…

Turn your oven on to a low temperature, about 100 degrees.

Thoroughly wash the kale and pat dry with a paper towel. Tear the leaves off the thick stalk into pieces that are no bigger than your palm.

Lay a piece of baking paper on a baking tray and evenly spread the kale on the sheet. Sprinkle over the paprika and salt, you could also use any other kind of spice or chilli that you like.

Place in the middle of your oven for 35-40mins, until the kale is completely dry and crispy.

Enjoy you healthy snack!

tbc x

Baked aubergine

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 or cous cous. It also makes a great dinner party starter or lunchbox leftovers. Here I have served it with a side of my beetroot hummus get the recipe here.


1 large aubergine
2 tbsp coconut oil
1/2 cup red quinoa
1/4 cucumber
Handful parsley or mint
seeds of 1/2 a pomegranate

What to do…

Heat the oven to 180 degrees. Wash the aubergine and chop down the centre lengthways. Make deep cuts in a cross pattern on the flesh of each aubergine half, but do not pierce the skin. Place the aubergines flesh side up on a baking tray, rub each with the oil and a big pinch of salt. Place in your oven and bake for 25-35mins, depending upon the size of your aubergine.

Meanwhile cook 1/2 cup of quinoa in a  saucepan of boiling water. Once cooked, drain the remaining liquid. Chop the cucumber into small chunks. Roughly chop up your herbs. Add both to your quinoa along with a teaspoon of coconut oil, salt and pepper.

Make your dressing (see below).

Once the aubergines are cooked, they will be soft and slightly browned, remove them from the oven. Place the aubergine halves on a plate and top with the quinoa mixture, a sprinkle of pomegranate seeds and a big glug of dressing. The aubergine and quinoa will soak up the dressing so don’t skip this step it adds loads of flavour!

Enjoy a colourful, veggie dinner for one or a side for many. tbc x



tbsp tahini
juice of 1/2 lemon
tsp mustard
tsp maple syrup (or honey)
tbsp olive oil
tbsp warm water
tbsp soya (goats or normal) yoghurt
pinch of salt and pepper

What to do…

In a small bowl whisk together the tahini and warm water until the tahini breaks up and the mix is smooth. add the remaining ingredients and shake in a jar or whisk together to thoroughly combine.

Pink open sandwich

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 perfectly. I have used soft boiled eggs, but if you were wanting to take this to work you could just boil them in the morning and slice them when needed.


1 tin chickpeas
juice of a lemon
1 cooked beetroot
handful fresh mint
1/2 cup of olive oil
Big pinch of salt

1 slice rye bread (or similar)
1 or 2 eggs (per person)
3-4 thick slices of haloumi
1/2 lemon
Optional : spinach

What to do…

In a food processor blend the drained chickpeas, lemon juice, beetroot (roughly chopped), mint and olive oil until well combined and smooth. You may need to scrape down the sides a few times to make sure all the lumps are blended. You can gradually add the olive oil (more or less if you like) until you get a consistency you are happy with.

Heat a griddle pan to high, place 3 to 4 thick slices of helium on the grill, cook for 2/3 minutes then flip over. It is done when both sides are golden brown. I used helium that I had made the previous night and just slightly reheated it.

Place your eggs in a saucepan of water (room temperature) bring to the boil. Once it starts to boil, time 6 minutes then remove the eggs from the pan. Immediately drain under cold water. Tap the eggs on a hard surface to break up the shells. Peel away the shell and slice each egg in half.

Slice your rye bread in half and toast. Once toasted, remove from the toaster and spread with a thick layer of beetroot hummus. Place the helium slices on top of the hummus. Top with a little spinach and your egg halves. You can also mash the egg on top if you prefer. Finish with a squeeze of lemon and a pinch of salt and pepper.

Enjoy your creation…its like a sandwich but prettier!

tbc x

Aubergine, haloumi and hummus stack

Haloumi 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 my fridge and wanted something quick and easy. Since then she has used it for dinner parties, making mini towers as a starter.


1 large aubergine (roughly 1/2 per person although you may need a bit more depending upon the size)
tbsp coconut oil
pinch sea salt
1 pack of haloumi
1 portion of my hummus
fresh mint
tbsp pine nuts
Optional: cup of cooked quinoa

2 tbsp olive oil
2 tbcp balsamic vinegar
tsp honey
tsp mustard
salt and pepper

What to do…

Firstly make (or buy) your hummus, I highly recommend you make it as its so simple and only uses 3 ingredients, find my recipe here.

If using quinoa, cook in a saucepan of boiling water (following packet instructions) then drain. Mix the drained quinoa with a handful of fresh chopped mint.

Chop the aubergine into thick slices across its width, so you have large rounds. Heat a large frying pan on medium/high with a tablespoon of coconut oil. Once hot add the aubergine, sprinkle with salt and fry until soft and browned. This should take 10 minutes, keep flipping the aubergine so it cooks evenly on both sides.

Chop the haloumi into slices, using the same pan as before or in a grill pan, fry the haloumi for 5 minutes, turning half way through until browned.

Now time to assemble…start with your largest piece of aubergine as a base, then add a dollop of hummus on top, followed by quinoa (if using) and finally with a piece of haloumi. Repeat this until you have a big colourful stack.

To make the balsamic dressing simply place all the ingredients in a jar and shake well to combine.

Sprinkle your stack with some chopped fresh mint and a drizzle of balsamic dressing. tbc x

Summer salads

Salad bowls

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 will also share with you a couple of my go to salad dressings, which I usually make a big jar of and store in the fridge to make any salad delicious. These are great as sides to your picnics or BBQ!



1 cucumber
1 tsp sesame seeds
juice of 1/2 lemon
tbsp fresh mint, chopped
pomegranate seeds

What to do…

Wash and chop the ends off your cucumber. Then using a wide peeler, or carefully with a knife make very thin strips. Chop the mint and toss together with the cucumber and sesame seeds. Squeeze over the lemon juice and top with pomegranate seeds. This salad tastes delicious dressed with my tahini dressing.



tbsp tahini
juice of 1/2 lemon
tsp mustard
tsp maple syrup (or honey)
tbsp olive oil
tbsp warm water
tbsp soya (or normal) yoghurt
pinch of salt and pepper

What to do…

Add all the ingredients to a jar, put the lid on and shake well. The tahini is a little difficult to mix so you may need to whisk it together by hand with a fork.



2 beetroots
2-4 large carrots
handful of mint
tbsp of seeds

What to do…

Grate the beetroots into a bowl. You can either grate or spiralise your carrots into the same bowl, add the mint and toss together with your hands. Finish with a sprinkle of seeds. This salad definitely needs a dressing, the tahini dressing tastes great with it or alternatively use my lemony dressing below.


2 tbsp olive oil
juice of 1 lemon
tsp honey
tsp mustard
pinch of salt and pepper

What to do…

Juice your lemon into a jar, depending on the size and how much juice you get from it the idea is to roughly double the amount of oil, so you have 2 parts oil to one part lemon juice. Add the remaining ingredients and shake well to combine. Taste the dressing, if its too tart, add a little more oil and honey. If its too sweet, add more lemon and oil.

I hope you enjoy my summery dishes. tbc x

Zucchini Fries

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 as a snack dipped into hummus. This should make enough to feed 4 but you will be able to tell once the courgette is chopped if you have enough.


3 courgettes
2 eggs
pinch salt and pepper
2 cups ground almonds
1 cup buckwheat flakes or porridge oats
(optional tsp sumac or chilli flakes)
2 tbsp olive oil

What to do…

Heat the oven to 180 degrees, line a baking tray with tin foil and add a tablespoon of olive oil.

Wash the courgettes and chop off the ends. Slice them in half, and then slice lengthways down the centre. Chop again lengthways once or twice until you have thin wedges.

In a bowl whisk the eggs together with the salt and pepper. In a separate bowl mix the flakes/oats and ground almonds.

One at a time dip the courgette in the egg, then in the flake mixture and toss until coated. Be careful not to get too much egg into the dry mix as this will cause it to all clump together. If this does happen add more almonds and flakes to the bowl and carry on.

Lay each courgette on the prepared baking tray, making sure they do not lie on top of each other. Drizzle over a couple of tablespoons of olive oil and sprinkle with a bit more salt and place in the oven to bake. This should take around 20/30 minutes. Half way through turn the courgette fries over so they become golden on both sides. They are done when they are gold and crispy.

Transfer to a big serving bowl accompany with dip and let your friends tuck in.

tbc x

Chicken kale summer salad

Chicken Kale 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 here is one I make all the time and keep in a  jar in the fridge, it goes with everything and takes seconds to make. If you are making a larger portion of this salad and keeping it for the next day only dress the salad you are going to eat and dress the rest when you come to it, this will make it last much longer. This dish is a perfect light summer option when you want something filling but fresh. Its packed full of protein and good fats that will keep you full, feel free to top the salad with simple grilled chicken or serve it as a side to another dish.


2 organic chicken breast fillets
3 tbsp soft goats cheese
Handful of fresh parsley
Tsp maple syrup
Juice of 1/2 lemon
Zest of a lemon
Salt and pepper
4 pieces of parma ham

For the salad:

3 large handfuls of kale (100g)
1 avocado
1 mango
Handful of fresh mint
Juice of 1/2 lemon
Handful fresh parsley
Tbsp goji berries
Tbsp mixed seeds (pumpkin/sesame/linseed)

For the dressing:

Juice of 1/2 lemon
2 tbsp olive oil
Tsp grainy mustard
Tsp maple syrup/honey

What to do…

Begin with the chicken, heat your oven to 200 degrees. In a bowl mix together the cheese, lemon juice, zest, maple syrup, parsley and salt and pepper. Make a slice down the side of each chicken breast so you create a pocket, spoon 2 tbsp of your cheese mixture into each breast. Wrap the stuffed chicken in the parma ham slices. Then individually wrap each breast in tin foil and place in the oven. Cook for 20 minutes until the chicken is cooked through but still tender.

Meanwhile make the kale salad. Mix all the dressing ingredients in a jar and shake to combine.

Soak the goji berries in warm water to plump up. Chop the avocado and mango into bite sized chunks, mix in a bowl with the juice of half a lemon and the mint roughly chopped.

Steam the kale for 3 minutes then drain and rinse under cold water. Add to the bowl with the avocado and mango. Roughly chop the parsley and add to the bowl. Pour 2/3 tablespoons of dressing over the salad and use your hands to toss it all together. Top with the seeds and goji berries.

Remove the chicken from the oven and chop diagonally into thick slices. Serve the salad with the chicken placed on top with some extra dressing.

This salad is bursting with flavour, dive in and enjoy.

tbc x