These babies are so light, so fluffy and so good they will have you howling for more Awooooooo!

6 tbls pumpkin puree
1 1/2 cup of spelt flour
1 cup milk
2 tbls maple syrup
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 tbls melted butter
maple syrup to serve

Whizz the pumpkin flash to a puree consistency making sure you don’t add any pips in.  In one bowl mix the flour, spices, salt and baking powder.  I another bowl whisk together milk, pumpkin, butter, egg, and maple syrup.

Fold the mixture into the dry ingredients.  Grease a flat pan over a medium heat and pour about 1/4 cups of batter to make each pancake.  Cook about 2-3 minutes on each side and serve with maple syrup:))))

I don’t know about you but in the winter I need even more energy.  I literally need someone to kick me out of my bed!  I kind of want to eat more, do less and drink more!  So I find that rather than getting into some internal struggle called ‘guilt’… feed into it (within reason).  So I came up with this recipe, theses mini mouthfuls that satisfy a sweet craving and a great little energy boost, the kids love it too.

So when your bodies craving warmth and a sweet fix…pop one of these in your mouth and put a hat on!

100g walnuts
100g pistachio
100g almonds
100g hazelnuts
100g cashews nuts
50g sunflower seeds
50g melon seeds
25g of grated coconut

Place all the nuts minus the coconut into a blender and blitz to a coarse consistency.  Depending on your blender you may need to split the nut mixture in half.

Get a large frying pan and place it on a high heat, add the nuts that have been blitzed and roast.  If the temperature seems to hot bring the heat to medium.  Roast for a few minutes ensuring the nuts do not burn then take of the heat and add the honey.  Mix well ensuring an even coverage.

Get a flat dish and using either a wooden spoon or flat palate knife smooth the mixture down.  You are looking for  flat compressed even coverage and the depth should be between 1.5-2cm.

Leave to cool and set for at least 1hour.  Once cooled get a sharp knife and score lines across and down making square like bite sizes.  Or you could get creative and make diamonds…whatever floats your boat these nutty bites are oh so good!


Serves 2-4

The humble cauliflower is such a gem of a veg, its a true chameleon.  It will adapt to its surroundings or even take on a completely different form like a pizza base or rice like consistency.

This recipe is a twist on classic indian dish ‘Aloo Gobi’ which literally means potatoes, cauliflower.  My version makes the cauliflower the king in a celebration of flavours that will make your tastebuds stand up and salute the royal Cauliflower!

No frying involved just baked in the oven to lock in all that flavour and goodness.  Serve with indian flat bread, roti or great as stand alone x

1 Cauliflower
2 inches of ginger
4/5 chillies
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
olive oil

Pre-heat the oven at 180c
Remove the leaves from the bottom of the cauliflower.  Cut the long stem with a sharp knife. Cut the stem close to the cauliflower. You may break the florets with hand or cut them with a knife.  I like to keep the cauliflower fairly chunky so that they keep their crunch.  Wash and drain your cauliflower, yo may want to pat them dry with a kitchen towel.

Peel and finely chop your ginger into thin 1 inch strips.  It should almost look like they were grated.  Next take your chillies wash and slice through the middle and put to one side.

In a separate mixing bowl add the cauliflower  ginger, cumin seeds, turmeric, garam masala an a good glug of olive oil.  Throughly mix in all the flavour, the cauliflower should be completely covered.  Add to a baking dish, placing the chillies on the top and cover with foil.  Place in the oven and cook for 10 minutes, the take the foil off and cook for a further 5 minutes.

Enjoy x

Post work out boost… you’ll be flexing your muscles like popeye with this super, protein hit salad.

Ready in 15min
Serves 1
1 egg
½ courgette, sliced
100g long stem broccoli (about 4-5 stems)
4-5 medium sz mushrooms, sliced
1 tsp coconut oil
Spinach, large handful
100g paneer, cubed
Salt and pepper to season


I find the easiest way to poach an egg is to use a shallow frying pan.  Half fill the pan with water, while that’s coming to the boil, pan fry cubed paneer (recipe for making at home coming soon but can also buy this amazing super food). Cook for about 3 minutes then add the sliced courgettes, broccoli, mushrooms and cook for a further 3 minutes until the veggies are charred but still al dente. In a large bowl mix the paneer mixture with the spinach leaves. Dish onto a plate and add the egg on top.

For the poached egg, ensure the water is simmering in the shallow pan. Crack an egg into a small bowl, then gently tip the egg being careful not to split it, into the simmering water. I gently stir around the egg but pretty much leave it alone.


I kind of fell into this recipe rather than taking time to create it.
To be fair there isn’t much cooking going on, rather assembling ingredients together. So it was my Tuesday morning session with Patricia. Patricia is smiley super fit Brazilian yoga teacher, who runs a fusion class…something between yoga and insanity. As I stagger out I feel like need to feed my muscles, asap!

This recipe is great for post work out… quick, high in protein and seriously satisfying, if you are just cooking for yourself half the ingredients and you can keep half in the fridge for later or the next day.

Ready in 15min
Serves 3-4
200g couscous
200ml boiling water
½ tsp ground cumin
240g tuna (two small tins)
240g chickpeas (1 tin)
¼ tsp mustard (I like English)
½ lemon, squeezed
2 tomatoes, quartered
coriander, handful
salt and pepper to taste

Place the couscous in a shallow dish then pour over the boiling water. Cover the dish with cling film, and allow the couscous to swell up and all the water should be absorbed. Leave for about 5 minutes and then fork through to separate the grains

Add the cumin to the couscous, a good glug of olive oil, tuna, chickpeas, ¼ tsp of mustard, squeeze in ½ lemon. Give a good stir and add salt and pepper to taste. Finish with quartered tomatoes and roughly chopped coriander…Bon apetite!

Full on flavor, high in protein and releases slow burning energy better still ridiculously easy.

200g of black lentils
1600 ml cold water
½ inch finely chopped ginger
3 cloves of garlic, crushed
1 small, finely chopped onion
½ tin tomatoes
½ tsp cumin seeds
1 tsp salt
½ tsp turmeric
½ tsp garam masala
handful of coriander

Wash the lentils in cold water, add to a pan with the water. Bring to the boil, add the chopped ginger, garlic cloves, onion and 1/2 teaspoon cumin seeds, 1/4 tsp salt and simmer with the lid on the pan. Cook for about 1 hour or until the lentils have split add either ½ tomato tin or 2 finely chopped tomatoes. Cook for a further 10 min or until the lentils are soft and the Sauce has thickened, if the sauce is too thick add boiled water to have soup like consistency. Finish with freshly chopped coriander and the garam masala. So satisfying x

This dal work well accompanied by either flat bread (roti recipe in ‘veggie lovers’ section) or rice.


For those of you looking for a gluten, wheat, sugar free flat bread look no further! Been trailing out different flours, this one hit the spot on flavor, texture and ease of handling the dough. A mixture of millet and buckwheat, high in protein and full of B vitamins. Spice up your life with a curry and these babies!!!

INGREDIENTS (serves 3-4)
100g buckwheat flour
100g millet flour
25ml warm water

Add both flours together in a mixing bowl and gradually add the water whilst kneading together. You want to make a firm dough so use the water sparingly and don’t add it all if it is not required.

Make into six small mini balls. Have a little buckwheat in a separate plate to use whist rolling the balls into 5/6 inch round circles. Using the buckwheat flour if the roti start ticking to the surface, while you are rolling it out.

Using a flat pan(like a pancake one) on a medium heat roll each one out individually and cook on each side. Press with either a clean tea towel or kitchen towel. The roti will slightly puff up. Once both side are golden in colour take off the pan and repeat with all six. I like to butter mine and eat straight away.