Towards the end of last year, I started to make a conscious effort to eat more vegetarian meals. I’m not about to cut out all of the meat from my diet, but I want to vary my consumption more, in the hope that I’ll feel better, physically and mentally.

I’ve been aware that I’m not sure what it’s like to feel refreshed. I often feel a constant fogginess and tension in my head, and while I am most definitely a morning person, I’m always low on energy in the evenings and I’d rather not be.

I want to take the time to try different things, and see what kind of impact they can have on the way that I feel. One of those things is to eat more vegetables!

I kicked of with some simple stir fries, and a couple of recipes from Madeleine Olivia’s Versatile Vegan recipe book, but I’m really hoping to get into my stride over the next few months.

Here are some recipes that I want to try out:

Thai satay stir fry from BBC Good Food

Spanish chickpea and spinach stew from Lazy Cat Kitchen

30 minute vegetable korma from Don’t Feed After Midnight

One pan mexican quinoa from Vegan Heaven

Sweet potato and coconut curry from BBC Good Food

Have you got any vegetarian or vegan recipes that you love? Where do you go for inspiration? I’m after any suggestions I can get!





One of the most certain things about me is that I have a sweet tooth. I always have, and I love to finish as many meals as possible with a pudding of sorts. I feel I’ve been erring more toward the store-bought goodness lately, so I was keen to dust off my apron and get back to baking.

When pondering the things I wanted to do before the end of the year, I knew that baking would have to be on it. I’ve been craving some of my favourite comfort foods, and this time of year always makes me think of warm crumble with a good helping of custard.

Apple crumble has always been my first choice, but Sam was so excited about an apple and blackberry pairing that I couldn’t resist taking a step off my personal beaten path to oblige.

I’ve had a tub of blackberries sat in the freezer for a while now, picked from the bushes in my Mum’s garden at the height of the season, and this was the perfect time to use them.

Sadly, I postponed my baking day a little too much, and one of the apples wasn’t useable by the time I came to prepare the ingredients, so this crumble was lacking a little in substance and quantity. That, paired with my lack of appropriate bakeware, gave us a very flat, thin crumble, but boy, did the taste make up for it!


I used the recipe from my trusted Be-Ro recipe book, and it reminded me of all of the days spent baking delicious treats with my Mum. We’ve used that recipe book for so many things over the years, our crumbles, profiteroles, dumplings and, consistently, our Christmas cake.

While this crumble wasn’t the best I’ve ever made, it was thoroughly enjoyed on a dreary October afternoon, and I know one thing for sure – I won’t be leaving it so long until the next one!



I love food, I love to eat, and I quite enjoy cooking. As I’ve got older, I’ve better learnt the signs that my body uses to tell me how it’s feeling. I can tell when I’m hungry, when I’m craving and when I just don’t need to eat, and I’m learning how my body responds to certain foods.

If there’s one thing for sure, it’s that everything in life goes more smoothly when I’ve got a good meal in me! Since moving out of home, I’ve changed my eating habits quite a lot. Sam and I almost always eat the same thing, whether we’re eating together or not, and we do a good line in meal prep as at least one of Sam’s meals every work day needs to be tupperware-d.

Most of our meals are from, or inspired by, The Body Coach, and if you haven’t got his Lean in 15 book series, I recommend that you do. Here are my go-to dishes for filling meals that won’t leave you craving more.









What are your go-to recipes for filling food? I’m always on the lookout for menu staples, so let me know your faves if you fancy!



I love a pasta dish. It’s definitely a staple in our house, and I wouldn’t have it any other way. This creamy chicken pasta with greens is easy to whip up, and is the perfect filling meal to see you through the day, and get some of those much-needed veggies in.

I’m not much of a cook, so I tend to go for dishes that are basic, accessible and require little effort, and this really fits the bill. I also reckon it would tupperware well, so you could always double the quantities so you’ve got lunch for the next day.


  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 chicken breasts, cut into pieces
  • 150g wholewheat fusilli pasta
  • 6 spring onions, chopped
  • 100g green beans, chopped
  • 100g mushrooms, sliced
  • 100g frozen peas
  • 3 tbsp creme fraiche
  • salt and pepper
  • 1 tbsp coconut oil
  • cheddar cheese


  1. Heat the coconut oil in a frying pan over a medium heat
  2. Add the chicken and brown off
  3. Place the pasta in a pan of boiling water
  4. Add the spring onions, green beans and mushrooms to the chicken
  5. Cook until the chicken is cooked through
  6. Add the frozen peas to the pasta
  7. Add the creme fraiche, along with about 100ml of the pasta water and a generous pinch of salt and pepper, to the chicken and greens, and mix
  8. Once the pasta and peas are cooked, drain, and add to the pan with the chicken and greens, and give it a good mix
  9. Serve the creamy chicken pasta with greens into bowls, and top with some finely grated cheddar cheese



Now, if you know me at all, you probably know that I’m a big fan of cake. I’ve got a sweet tooth to rival the best of them, and you’ll never see me say no to a slice. You might also have noticed that baking posts on the blog have been few and far between of late.

Life has been busy, and sadly baking is one of the things that has taken a back seat when time has been less on my side. So, when Dr. Oetker reached out and asked me if I’d like to give their new product a try, I wasn’t going to say no!

They sent me three flavours of their new Bake in the Box Loaf Cake range, and a whole load of other goodies too. For the purposes of full disclosure, it was all free in return for this post, but everything I write is an honest, personal account of my box-baking experience.


The idea behind the Bake in the Box range is pretty awesome – all you need to do is add milk, stir and bake, so it’s perfect for anyone who’s short on time or doesn’t have that baking gene.

After finally deciding to start with the banana and chocolate chip, I made sure to read the instructions through properly a couple of times, so I knew exactly what I was doing. With things this easy, you can sometimes get carried away and realise you’ve missed something important!


All-in-all, it took under 5 minutes to get the cake in the (pre-heated) oven, and that includes taking pictures of the process. Once it was in, I had plenty of time to get on with some work and chores, with a quick stop in between to make the required slash in the loaf after 10 minutes of baking.

I wasn’t sure how easy it would be to remove the loaf from its box, but I followed the instructions to the letter and it came out really well. The loaf itself is quite small in size, but would comfortably serve up to 6 cake-loving mouths.


Flavour-wise the banana definitely comes through. You can smell it while it’s baking and it doesn’t disappoint. However, the chocolate chip was a little harder to find. I found that almost all of the chips sank to the bottom during the bake, so, as Paul and Prue would say, it wasn’t a very even distribution. That could have more to do with the mixing skills than anything else, though!

Overall, I think the Bake in the Box is a brilliant idea. It’s easy, it’s quick, and it gives you everything you need to satisfy a cake craving. And best of all, there were only three things to wash up!

I’ve had to ration myself so I don’t make (and eat!) them all at once, so I’ll share how I get on with the double chocolate and lemon and poppy seed over on my Instagram.

{ Recipe } Hearty Spaghetti Bolognese


If you ever need a simple dinner that you can rustle up in one big pot without too much effort, this is the one for you! We’ve been knocking up this spaghetti bolognese as part of our weekly menu plan for months now, and we’re not getting tired of it. It’s easy, tasty and super-filling, what’s not to love?


Serves 6

You will need…

  • 1 tbsp Lucy Bee coconut oil
  • 100g chorizo, diced
  • 150g mushrooms, chopped
  • 2 large carrots, peeled and diced
  • 2 large celery sticks, diced
  • 2 onions, diced
  • 800g lean beef mince
  • 2 x 400g tin chopped tomatoes
  • 3 tbsp Italian herbs
  • 340g wholewheat spaghetti
  • Grated cheese like parmesan or cheddar


  • Melt the coconut oil in a large pan. Throw in the chorizo, mushrooms, carrots, celery and onion and fry for a few minutes until they start to soften.
  • Add the mince and fry until browned, making sure to break up any lumps.
  • Pour in the chopped tomatoes, sprinkle in the Italian herbs and stir until well mixed.
  • Leave to simmer for around 10 minutes while you cook the spaghetti (per the instructions on the packet).
  • Serve the spaghetti, with a good helping of bolognese, topped with a sprinkling of cheese.

And there you have it! A simple dish that’s sure to satisfy when you’re cooking for guests. What’s your go-to for a big and easy dinner?

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{ Recipe } Lucy Bee Pancakes: 3 Ways


For me, breakfast is the hardest meal of the day. It’s super easy to knock up a lunch or dinner that is, for the most part, healthy. Breakfast…not so much. I know that it’s ‘the most important meal of the day’, and what you eat first thing in the morning really does affect how you feel for the hours to follow, but sometimes it’s just easier to slather a bagel in Nutella and be done with it.

Lately I’ve been making a really concerted effort to improve my breakfast habits and give myself the start to the day that I know I really need. I still need something to inspire me to spend a little time in the kitchen first thing, so I’m not 100% super healthy yet, but I’m giving myself a much better shot than I’ve had before!

My latest go-to for a good breakfast that gives me the energy I need to get through to lunch is healthy pancakes. I love pancakes. Simple ones with a sprinkle of sugar, sweet treats with strawberries and Nutella, and even some stacked with bacon and maple syrup. But those aren’t good for me, and neither is the Be-Ro recipe I’ve used since I was a wee one to make them. I’ve had a long, hate-hate relationship with healthy pancake recipes, and I just couldn’t find one I could get on board with…until now.

I’m thanking my lucky stars for Lucy Bee and her take on healthy pancakes from her cookbook, Coconut Oil – Nature’s Perfect Ingredient. It’s a simple recipe that’s open to customisation, and fills me right up. Plus, they taste great!

To make the pancakes you will need…

  • 1 banana
  • 2 eggs
  • 40g oats (alternatively you can use quinoa flakes or buckwheat flour)
  • 1 tsp ground cinnamon
  • 1 tsp Lucy Bee coconut oil


Pop all of the ingredients, apart from the coconut oil, in a blender (I use my NutriBullet) and blend together until smooth.

Melt the coconut oil in a small frying pan, pour the mixture in batches to make small pancakes and fry for a couple of minutes on each side until cooked.

I told you it was simple!

Now it’s time to experiment with different toppings! Here are 3 of my favourites…

A handful of frozen raspberries and a drizzle of honey


A dollop of Nutella and a sprinkling of dessicated coconut


A spoonful of greek yoghurt, cinnamon fried apple and a handful of fruit and nut mix


What’s your favourite pancake topping? Do you have any ideas for a healthy breakfast you can share?

Thanks for reading, until next time!


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