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. 




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!


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.


It's here, it's here! SPRING has finally hit NYC and I am beyond excited about it, so excited I celebrated with house flowers haha. 

This guy is fresh, delicious and takes all of maybe 3 mins to make.

1 cup chopped frozen Pineapple
1 scoop of Protein World Slender Blend (use a vegan protein for vegan & paleo option)
1/2 cup lite coconut milk
1/2 cup water
1 tbs freshly chopped Basil
1 tbs Chia seeds
1 tbs hemp seeds
1 tbs chopped dried young coconut

- Combine Pineapple, protein, milk and water in a blender, blend till smooth.
- Pour in Bowl
- Garnish with Basil, Chia, Hemp seeds and coconut and ENJOY!

It's that simple.


Warming up in all this snow with BROILED BASIL PINK GRAPEFRUIT!  
Ahhhh talk about a seriously easy and delicious snack.

Top reasons you need pink grapefruit in your life: 
- Aids in fat burning, stabilizing blood sugar and insulin levels which in turn means WEIGHTLOSS.
- high in vitamin C
- High in Fibre 
- Full of antioxidants that help battle ageing.


1 x Pink Grapefruit 
1 tbs x Agave
4 freshly chopped Basil

- Set broiler to high
- Cut Grapefruit in half
- Drizzle with Agave
- Place in pan, under broiler for 10-15mins until top begins to crystallise 
- Top with fresh Basil AND ITS THAT EASY!!!!