Ok this one has become a bit of a favorite of mine as it's so insanely easy (I'm talking it's going to take you all of ten mins) but looks like an actual dream. Ticks all the health boxes too ! INGREDIENTS:

2 cups spinach  

1/2 avocado  

1/2 cup egg whites  

3 x rainbow radishes (we are aiming for this to be as colorful AF so the more diff types the better!)  

1/4 cup flaked almonds  



 - Let the slicing begin! Take a mandolin slicer and set it quite thin (watch those fingers!) and start slicing you radishes. Once done set aside. 

 - slice avo with a knife, also quite thin. 

- roughly chop spinach and place in a bowl. Add avo, almonds and radish and toss ever so gently.

- pre heat fry pan, spray lightly with coconut oil and pour in egg whites. Keeping these moving around with a wooden spoon while cooking is key for these bad boys. As they start to cook and fluff up take them off the heat and add to the salad. 

- toss all ingredients in the bowl together, serve the salad naked or add a touch of lemon juice and you are good to go! 


Yes you actually read that correctly, HEALTHY BUFFALO!!! Just because you are bing healthy doesn't mean missing out on you fav things and this one, well, I feel like you'll be thanking me from now on.

Before I reveal all the buffalo sauce secrets, let's have a quick look at ghee. Ghee is clarified butter, it's made from separating the milk solids from the butter leaving the fatty parts that are actually good for you. (Yes this is another fat is your friend thing)

Quick benefits of Ghee:

  • Has a High Smoke Point.
  • Rich in Fat Soluble Vitamins A, D and E.
  • Casein and Lactose intolerant people friendly
  • Ghee Made From Grass-Fed Cows Contains CLA.
  • Ghee Contains Butyrate, an Essential Short-Chain Fatty Acid.
  • Ghee Tastes like BUTTER!!!

This sauce can be used on everything from chicken to spicing up your favorite vegetable dish, it's a winner amongst friends and all round comforting AF.



3 tbs ghee

4 cloves of garlic

1/3 cup Sriracha

1/2 tsp smoked paprika

Juice of one lemon

2 tbs Bragg liquid aminos

Pinch Himalayan pink salt and black pepper

1 head of Cauliflower



•Preheat oven to 350 degrees F.

 •Wash Cauliflower and chop into bite size pieces, place on a baking tray, lightly spray with coconut oil and bake for 25 mins

•While this is baking, it's time to work on that gamechanging buffalo sauce.

 •Preheat frypan on a medium heat, add garlic and ghee, simmer for a min or two, add sriracha, paprika, liquid aminos, lemon juice, salt and pepper. Take a wooden spoon and gently stir the mix to combine all ingredients as it continues to simmer for another 5 mins.

 •Take frypan off the heat and transfer mix to a bullet blender, blend for 30 Sec or so it is completely combined and sauce like.

•Now let's put these bad boys together.

•Your Cauliflower should be roasted and ready to rock, place Cauliflower in the frypan (over a low heat) that you previously used for the sauce, pouring the buffalo sauce on top. Keep the Cauliflower moving, make sure it's completely coated in the buffalo sauce, once coated you are good to go!

Serve as a GUILT FREE appetizer, a side or even a game day snack!


Serves :4

Calories 193

Fat 12.1

Carbs 13

Sugar 6.5

Protein 8.3


Fall has finally hit, which means we are in search of more nurturing and comforting things to eat. We are start to cook a little more, start to introduce those delicious fall flavors, roast things and really embrace alllllll the delicious things more than ever. So what better time to ditch the beige food and embrace all the colorful things and give your metabolism a boost along the way. This dish can be a side for any lean protein shared for two or an entire meal for all those plant based foodies out there. Studies have shown that eating "rainbows" or colorful foods is amazing for your metabolism, so don't be shy, get experimental if you like, the more color the better with this one.



1 1/2 cup cauliflower rice

4 rainbow carrots

20 asparagus spears

1/2 pomegranate

2 tbs tahini

Handful of fresh dill

35 g dry roasted almonds (handful )

1 pinch chilli flakes



  • Pre heat the broiler on high.
  • Cut the bases off the asparagus spears and set aside
  • Peel carrots and cut into spears length ways, I would try and keep them a similar size to the asparagus, this will ensure things all cook at a similar rate.
  • Take two pans and spray lightly with coconut oil, place the asparagus in one, carrots in the other and lightly spray with coconut oil again then place under the broiler. Set a timer for 5 mins, once timer is up turn veggies over and repeat. The goal here is slightly roasted looking veggies so if they need another min or two on each side depending on the strength of your broiler.
  • While this is cooking get started on the rest of the Prep and the cauliflower mix. Start by chopping the almonds and taking the seed pods out of the pomegranate. Set these aside and now move on to the cauliflower.
  • Lightly spraying a pre heated fry pan with coconut oil, add cauliflower and chili flakes and lightly sauté for a couple of mins. Transfer to a small bowl, add the tahini, dill and stir throughly until combined.
  • Take the carrots and asparagus out from under the broiler and now you are ready to putting it all together!
  • Take the cauliflower mix and spread it about 1/2 inch thick on a plate to create a base, follow this with a layer of the carrots and the asparagus, followed by almonds, pomegranate and some fresh dill annnnnnd you've got yourself one impressive looking side for two or main meal.


Serves 2

Calories: 275

Fat: 17.5g

Carbs: 17g

Sugar: 11g

Protein: 10g


Summer may have come to an end however my love of fresh meals that leave you feeling oh so good will never die. Ceviche will always be a favorite of mine; it's healthy, it's super simple but impresses friends and lovers and tasty AF. What is it? It's originally a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice "cooks" the proteins in the fish, it appearing opaque and cooked but essentially it's raw. This is another recipe that can be an entire meal if made for two or served as a pre dinner snack to impress friends with corn chips and a killer sangria, I mean there's just so many options!



1 lb raw swordfish

Juice of 2 limes

1 jalapeno finely sliced

1/2 cup freshly chopped cilantro

1/2 cup freshly chopped mint

7 oz lite coconut milk

1/4 cup shaved coconut



- Take a super sharp knife to the swordfish fillet and slice it as thin as possible, cutting into pieces roughly an inch in length and 1/8 of an inch thick. Place in a medium sized bowl.

- Cover the swordfish with the lime juice, add the sliced jalapeno, stir and leave for 20mins.

- While this is "cooking" in the lime juice , take a frypan heat to a medium heat and "toast" the coconut. This process is actually quite quick so keep an eye on it. As soon as the coconut flakes start to change in color and lightly brown take it off the heat and place in a bowl to cool, this will also insure that it won't continue to cook in the hot pan even though the heat is turned off.

- Once the 20mins is up, add the coconut milk, cilantro and mint and make sure it is all stirred through. Yup this bad boy is ready to serve- how easy was that?!

- Serve in stemless wine glasses or drinking glasses (this has a super impressive effect while portioning it perfectly) Top the ceviche with the toasted coconut and you are ready to rock! This can be served with alone in a glass or with a side of tortilla chips and eaten together.


if serving 2:

Calories: 352

Protein : 45

Carbs: 6

Sugar: 2.5

Fat: 15


Yup I'm still Mykonos dreaming 💭 and going to all lengths to create that little bit of Greece at home. I've played around and created a Paleo friendly, low carb version of the traditional Dolmade. Yes this may have my Greek friends looking at me in disgust however this recipe makes this classic guilt free and means I can eat them erry damn day if I want to.



2 cups cauliflower heads

1/4 cup freshly chopped parsley

1/4 cup freshly chopped dill

1/4 tsp sumac

Juice of one lemon

2 tsp of lemon rind finely grated/

2 tbs Tahini

1 tbs olive oil

Pinch of black pepper

Pinch of Himalayan pink sea salt

10 vine leaves (you can get these on Amazon if you can find them in a grocery store, they usually come in a jar)


- take the cauliflower and chop up super fine as if it were "rice". You can also use the pre packaged Cauliflower rice from Trader joes to save time of need be.

- Once rice is chopped, pre heat fry pan and lightly spray with coconut oil. Add the chopped cauliflower to the pan and sautée on a low heat with the lemon juice, sumac, salt and pepper. Remove from heat as the cauliflower begins to turn slightly transparent.

- Place cauliflower in a medium mixing bowl. Add the tahini, olive oil and herbs and mix thoroughly. You mix is now ready to rock!

- Take you vine leaves, rinse them thoroughly and lay flat shiny side down.

- Take 2 tbs of the cauliflower mix and place in the middle of the base of the vine leaf. And now it's time to roll!

- Bring the two sides into the center and begin to roll your Dolmade up tight, keeping it compact the entire time.

- Place the stuffed vine leaf opening down on a plate and move on to the next one. Repeat this until the mixture is gone.

- Now that they are rolled, lightly spray /or drizzle the Dolmades with olive oil, sprinkle with dill and the remaining lemon rind and you have yourself a delicious Greek treat.

- Store in the fridge in an air tight container.

- These can be served as an appetizer among friends or as a great snack.

Serves 8

Calories 50

Fat 4

Carbs 3

Protein 1

Sugar 0


Pancakes are something I could literally eat for breakfast, lunch, and dinner erry damn day. So as this obsession of mine has continued I've become quite creative with variations but this would by far have to be my savory favorite and once again like the theme you see in most of my recipes SUPER EASY!


Pancake mix:

1/2 cup egg whites

1 cup sweet potato purée

1/4 cup nutritional yeast

2 tbs coconut flour

Pinch of Himalayan pink salt

Pinch of Black Pepper

Pinch of baking powder

1/4 cup of freshly chopped Dill

1/4 cup freshly chopped Chives



4 Brussel sprouts quartered

4 mushrooms sliced

1/4 cup sliced almonds

4 chicken tenders poached and shredded

2-3 tbs of your Fav hot sauce

2 tbs tahini mixed with 2 tbs of water.



- start with the sweet potato purée. You can buy this pre puréed or do it yourself, I like to do it myself because it's simple but either works. If DYI it's as simple as boiling the sweet potato pieces in water until soft, draining and blending in your bullet /blender

- To the bullet/ blender add all the ingredients for the pancake mix minus the dill and chives and blend.

- Take half of the dill and chives and add to the mix but only stir through.

- Set aside.


While that is resting, this is where you prepare your toppings for these glorious pancakes. Remember you can have WHATEVER YOU LIKE on them, I went with the poached chicken option but your options are endless.



- Pre heat pan and lightly spray with coconut oil, Cook mushrooms and sprouts until golden

- Add sliced almonds and cooked chicken to the veggies in the pan and cook for two mins, I like to add a couple of splashes(or more depending on how adventurous I'm feeling 😉) of my fav hot sauce to this bit for some extra kick, it also works to lightly coat all ingredients nicely.

- Set pan aside.


Cooking your Pancakes:

- Pre heat pan number 2, lightly spray with coconut oil and begin to cook your pancakes. spoon 3 tbs of batter per pancake, I usually try and do three pancakes per pan. Cooking time will vary from 5-7 mins


Putting it all together!

- It's all about the layers! I have a bit of a system.... Pancake, spread tahini, spoon Veggie and chicken mix, sprinkle with chives and dill, place pancake two on top and repeat!


Serves 2 

NUTRITION INFO: note this includes toppings etc

Calories 450

Carbs 38

Fats 16.5

Protein 44g

Sugar 1


Sushi has always been a favorite of mine, this recipe is one to certainly wow any guests, surprisingly filling, super fresh and one keep you looking lean in time for that beach getaway.


1/2 Medium avocado

2 cups poached chicken breast (I poached it with some powdered ginger in the water) 

1 &1/2 cup cauliflower
1 &1/2 cup brocolli
1 purple carrot
1/2 yellow pepper
Handful of fresh dill
2 tbs tahini
1 lemon
1/2 tsp Chili flakes
Nori seaweed wraps
Bamboo Sushi rolling mat (or you could do what I did and use a wooden place mat as it has the exact same effect)

Ok let's do this one thing at a time and then I'll explain how to put it together. Remember things are to be sliced thin and chopped up small because we have a lot going in to this sushi and we want to make sure it all fits in nicely.

- Blend the cauliflower in a bullet blender until it looks rice like.
- Take your cauliflower rice and sautée in a pan for about 4-5 mins. The goal here is to remove moisture not cook entirely.
- Take your rice off the heat and put in a small bowl, stir through the juice of half a lemon and chilli flakes.

- Chop broccoli super fine and put in a small bowl. In a separate bowl or cup combine the tahini, 2tbs of lemon juice and a big pinch of black cracked pepper.
- Add the dressing mix to the broccoli and stir through until all of the broccoli is covered evenly
- 2 tbs of sesame seeds

- create thin ribbons with a mandolin slicer, if you don't have one of these then a vegetable peeler will also work.
- Cut eat ribbon in half lengthwise

- Take poached chicken and shred with a fork or slice up into thin inch long pieces

- Julienne the pepper lengthways as thin as you can

- Take the 1/2 avocado and slice it lengthways, remember to keep it quite thin.


PUTTING IT TOGETHER:This is all about layers!! Make one at a time and don't try to over commit too much otherwise you might be in for a vey messy experience.
- Moisten Nori wrap with water and place on bamboo/ place mat wet side down. I did this by quickly running it under the facet as it was drizzling.
- Take 2-3 heaped tablespoons of the cauliflower mix and spread it on the bottom 2 inches of your nori. Make sure it goes right to the edges of the wrap and is roughly 1/2 an inch thick.
- Repeat previous step with the broccoli mix.
- Take 4 carrot ribbons and lay on top of the brocolli
- Follow with chicken, peppers, avocado and dill and you are ready to roll!
- Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to form a roll. Make sure it is super tight and pull the mat as you go to create a firm roll.
- Put on a plate in the fridge and repeat this for a total of 5 rolls. Once all of the rolls are complete, refrigerate for 5-10mins
- Now with a super sharp knife, cut your rolls into pieces, I would keep them 1-1.5 inches thick.
- Serve with pickled ginger and wasabi and enjoy that guilt free sushi!

SERVING: 5 rolls - 6 pieces per serve


I have a lot of people ask me what / how much they should be eating soooo here's my 💁🏻LUNCH BOWL 101.

Use this as a guide to build your lunch bowl/ plate. Remember it's a balance of protein/veggies/ good fats and a bit of crunch is always good to keep it texturally exciting.



* BASE: 1 cup of dark green leaves, whether this is spinach, arugula or kale. I like to think of this as a bed my meal is sitting on and also gives you the illusion of eating more

* LEAN PROTEIN: roughly the size of your palm (I've used pastrami here as a break from my usual chicken or fish)

* VEGGIES: 1 cup. I like to mix raw and sautéed so I don't get bored. Avoid starches like potatoes and focus on colors and greens. Eating rainbows boosts your metabolism & just looks sooo much better.

* GOOD FAT: Size of your thumb and base. Things like avocado, raw nuts. I like a bit of crunch so I usually go half and half.

* FERMENTED VEGGIES: 1- 2 tbs. These are the most underrated things ever, great for gut health and your intestinal fitness. Eg: sauerkraut & kimchi.

* DRESSING: load up on pepper and stick to either Tahini, balsamic, citrus juices or a tbs of olive oil. That's it.

Get creative, keep that tummy happy and tag me in your lunch bowl creations! Xox 


Guac on erry God damn thing please!!! Why and how is it so incredibly magical?! This recipe will have you never heading out for GUAC again, it's THAT good.  



1 Medium sized Avocado

1 tbs nutritional yeast

1 pinch of pink Himalayan salt

1 pinch of cracked black pepper

1 tomatillo (chopped roughly into small cubes) 

1 jalapeño (grated)

1 mini bell pepper (grated)

1 tsp tahini



- Remove skin and seed from the avocado, place flesh in a small mixing bowl. Mash up with a fork. Don't go too crazy- I like to keep this quite "rustic" so it's texturally exciting.

- Once Avo is roughly mashed add in tahini, nutritional yeast, salt and pepper. Give it a stir.

- Add tomatillo, jalapeño and roughly stir through. Yes rustic is key! Top with nutritional yeast (yes vegan fairy dust) and a jalapeño annnnnnnnd Tadaaaaaa GUAC for daaaaaays! Serve with literally anything, veggies, chips, top your salads with it, bathe in it the options are endless really haha.


I generally avoid dairy when I can these days, I'm not intolerant but I must admit I feel a lot lighter and leaner when I do. I was lucky enough to hit up the Foundermade wellness conference last month and discovered Brami Beans aka pickled Lupini beans. Awesome as a snack, or even with a cheeky glass of wine. Anyway I got experimenting and ahhh hello creamy pesto!!!  I had it with parsnip noodles and shrimp but the options are endless. 



1 pack shelled brami beans (pop beans out of shell)

7 tbs nutritional yeast

2 Big Handfuls of fresh basil

1/2-1  cup of almond milk

2 cloves of garlic


- Blend all ingredients in a bullet but only 1/2 cup of milk to start. Check consistency. Add more milk and blend again. 

- I made parsnip noodles and cooked with shrimp and garlic but as I said earlier this can be used on anything, even as a stir through sauce at the end of the dish. 




Whether you went out and drank way too  tequila last night or you are feeling fragile and just need warming feel good food stat... Some days our bodies just crave comforting cheesy goodness so why not fufill that need (and yes it's a NEED) without the nasty calories and bloat that goes along with it. This cheesy sauce is perfect for nachos, can be used to top your fav veggie bake or even just to spice up good meat and three veg.



1 small head of cauliflower

3 heaped tbs nutritional yeast

Himalayan salt

1 tbs coconut flour

1/4 cup unsweetened Almond milk



- Chop up head of cauliflower into inch long pieces, take cauliflower pieces and Steam or boil until soft.

- Take drained cauliflower pieces and place in Nutribullet blender, blend until  It is a smooth and creamy consistency.

- Add the salt, almond milk and nutritional yeast to the cauliflower and blend again til combined.

- Add coconut flour to the mix and blend for about a minute.

- And ta-daaaa! It's seriously that simple. As I said earlier, you can use it as a dip, as a sauce or a topper for roasted veggies. 


Breakfast is without question my favorite meal of the day. Zucchini fritters are right up there on the list of fav breakfast food too, however it's rare to come across gluten-free friendly versions of these bad boys. Here's a recipe that's so insanely easy that you'll have no excuse not to have a Sunday brunch at home.



1 med zucchini grated

3 tbs coco flour

1/4 cup egg whites

2 eggs

1 tbs goats cheese

Handful of fresh dill chopped

Pinch of Salt and pepper

Pinch of baking powder


- Place all ingredients in a mixing bowl and mud thoroughly with a wooden spoon

- Pre heat frying pan and spray lightly with coconut oil

- It's time to cook these bad boys! Take 3 tbs of the zucchini batter on to the pan like you would to cook a pan cake.

- Brown on both sides, this should take about 3-5mins each side and BOOM.

- Serve with all the breakfast treats or do what I have done above and use them as breakfast burger buns!


I'm a sucker for a meatball and I must admit I've finally done it, I've mastered the Turkey Meatball and it's super fucking delicious. The secret ingredient? Parsnip! Who knew hey?



1lb super lean turkey mince

1 cup grated parsnip

1/4 cup super finely chopped Onion

2 tbs thyme (fresh or dried)

2 tbs fresh basil chopped

3 tbs chickpea flour

3 tbs Tiger nut flour

1 tsp cracked black pepper


- Pre heat oven to 350 F.

- In a pan lightly sauté the grated parsnip for about three mins, then stir through the thyme and onion and continue to sauté for another 2mins.

- Take veggies off the heat and place in a mixing bowl.

- Add all other ingredients to the mixing bowl, stirring thoroughly with a wooden spoon.

- Take mix and make into mini meatballs, I used about a tbs of the mix per ball.

- Once balls are made lightly spray fry pan with coconut oil, once the pan is heated add the meatballs and cook until lightly browned. 

- Take balls out of the fry pan and place on a baking sheet, place balls in the oven for 5-10 mins. This will make sure the balls are cooked all the way through and if you decide to double up and do an extra large mix then this will keep them warm or give you time to make a salad to go with them.

- Serve with tahini or salsa and ENJOY!


Ok so yes I love a quick meal, life's busy, works crazy and I tend to get HANGRY. Meaning when I get home from a marathon day of sessions, meetings and workouts I usually need to eat pretty god damn quickly.

So there I was in this state, HANGRY, tired and craving all the comfort food, pretty much on the pesto vibes so bad I could have rolled around in it. Gimme gimme gimme. There's something magical about pesto. It's one of those instant gratification tastes, comforting and almost like a cuddle. However us health conscious babes don't need pesto to mean diet suicide, I mean all we wanted was a little comfort right?

So I've messed around and nailed it. This pesto ticks all those endless health boxes and should keep you babes looking and feeling good!




1/2 cup almond milk

2 tbs almond meal

2 tbs of nutritional yeast

1/2 cup or two handfuls of fresh basil

Pinch of Himalayan sea salt

Pinch of black pepper


- Combine all ingredients in a bullet blender and blend until smooth.  

- The sauce can now be added to any cooked protein in a pan and heated, used as a sauce for ZOODLES or even left raw as a salad dressing. Soooooo many options!! 

Enjoy! Xx



Beeeeeeecause everyone needs PIZZA!!


1 cup raw cauliflower blended finely/ puree 

I cup tiger nut or coconut flour 

2 tbs chia

2 tbs flax

2 eggs

1 tbs nutritional yeast 

1 tbs chopped rosemary

1 punch of salt and pepper


  • Pre heat your oven at 400 degrees f.
  • Take the the raw blended cauliflower / purée and lightly sauté it for 5 mins in a pan over a mild heat. Take it off the heat and place in a Muslin cloth (or a thin tea towel) and wring out any fluid. Yes this is the most annoying step but removing the fluid will make sure your base turns out nice and crispy!
  • Place the moisture free purée in a bowl, combine with all the ingredients and make a dough like mixture. 
  • Line a baking tray with wax paper or aluminum foil and spray lightly with coconut oil.
  • Split the mixture into two balls. And flatten into two pizzas about a 1/4 inch thick. 
  • Cook bases in oven for 5-7 mins until the edges are lightly browned. 
  • Take them out of the oven, top with all the delicious things you want on your pizza and return to the oven to cook for another ten mins. 
  • Fuck yesssssss. It's pizza time.

    Enjoy babes xxx


Still dreaming of being back in Turkey eating ALLLL the delicious things so continuing to recreate my favourites and this one ticks all the #healthy boxes! #Paleo, #glutenfree, #vegan annnnd #sugarfree.

1 large eggplant
1 tsp "liquid smoke"
3 tbs tahini
1 tbs Sumac
3 cloves of Garlic (grated)
Juice of 1 Lemon
1/2 tsp Cumin
1 pinch of chilli flakes
2 tbs olive oil
1 handful of roughly chopped Parsley
1/3 cup of chopped Pumpkin seeds
1 pinch Himalayan Pink Salt


Pre-heat the oven to 400 degrees F.

Use a fork to pierce the eggplant skin multiple times all over. Using tongs or a fork hold the Eggplant over an open flame (I use the gas jet on my stove top, ahhhh why not?!) for around 5 minutes, turning constantly, until the skin is charred.

Place the Eggplant in a baking dish and continue to cook for a further 20mins, until soft. Remove from the oven and allow to cool completely. Charring the eggplant over the flame first speeds up the cooking process and adds a charred flavour, you can opt to just roast it in the oven instead.

Cut the eggplant in half and scoop out the flesh into a large bowl. Add the tahini, sumac, 1 tbs chopped parsley, liquid smoke, salt, lemon juice, garlic, chilli flakes, cumin and pepper. Stir all ingredients in with a fork and leave to cool in the fridge.

Once cooled, transfer Baba Ganoush to a pretty presentable bowl, stir a circle with the fork in the top to make an indent. Add Olive oil drizzle, pumpkin seeds and parsley on top of "circle", add a pinch of chilli and Sumac to the middle and HOLY SHIT you are about to be transported to middle Eastern dip HEAVEN!

Serve with veggies, as a condiment for any protein or as a salad topper.



Ok, I've nailed it. It's healthy but tastes like it shouldn't be, super tasty and GLUTEN FREEEEEE!!!! The secret is the crispy coating! Helloooo Enlightened Sriracha Fava bean crisps blended up with a touch of salt and pepper and nutritional yeast. 
Seriously next level.

6 Chicken tenders chopped into inch long bite sized pieces
1 cup of Enlightened Sriracha Crisps
1 tbs Nutritional yeast
1 pinch of Salt and Pepper
1/2 cup egg whites

- Blend Enlightened Crisps, nutritional yeast and salt & pepper until the consistency of bread crumbs
- Take bites size chicken pieces, coat in egg whites, then coat in crisp mix
- Heat Fry pan, lightly spray with coconut oil
- Cook chicken bites until golden and crispy.

Stupidly easy but my god you will thank me for this one.


Ahhhhh this stuff is the business. Seriously next level delicious. It's Paleo, Gluten Free, Dairy Free and Vegan annnnnnnnd a blendable recipe meaning sahhhh easy and bitches love easy.

1 Jalapeno (chopped and seeded)
1 cup of sesame seeds
1/2 Flaxseeds
1 tsp black pepper
1/2 cup water

- Throw all ingredients in to a Bullet blender and start blending.
- As mixture combines and thickens add more water little by little until the consistency is to your liking and "dip" like.
- Refrigerate until cool and you got it!

I found this guy to be particularly good with Parsnip chips, oh hell yessssssss!


Beaches, bikinis, sunshine and sand. Miami in less than three weeks, ITS HAPPENING!!! 
Any excuse to get super fit and bikini ready!!

This cauliflower rice ticks all the boxes; its Gluten free. Paleo, Vegan, super low carb and the perfect meal to help contribute to that bikini bod!

2 cups of Cauliflower florets
10 cherry tomatoes chopped
1 cup of green beans chopped into small segments
1/2 cup sundried tomatoes
3 tbs of flaxseeds
1/2 cup freshly chopped basil
Juice of one lemon


-Blend the cauliflower florets in a bullet blender til it forms a super fine "rice" - not a puree!
- Place cauliflower "rice" in a pan, on a low heat and slowly remove the moisture
- Add all veggies, juice and seeds to cauliflower except for the basil, keep simmering  and stirring on a low heat until the lemon juice disappears
- Once the moisture is gone turn off heat, add the fresh Basil and stir through


I love a veggie substitute in place of flour, my usual suspects are using Cauliflower or Zucchini but with an overload of Broccoli in the fridge, Broccoli Bread sounded like a great idea!


2 Cups of blended Broccoli (I blanched it pre blend so i was easier to blend)
1/2 cup blended flax seeds  
1/4 cup blended chia seeds
1/4 cup coconut flour 
1/4 cup chick pea flour (use coconut flour for paleo version) 
3 tbs coconut oil 
1/4 tsp black cracked pepper
1/4 tsp Himalayan salt 
1 tsp baking powder 
1/2 cup almond milk
2 Tbs of freshly chopped Basil


Pre-heat oven to 400deg F.
Combine all ingredients in a bowl until a dough like consistency is formed. 
Place in a bread tin, sprayed lightly with coconut oil and cook for 30-40mins. 

Not exactly a difficult recipe to follow. I served the Broccoli bread with Tahini and it was RIDIC.