Chunky Chilli


Got to love a chunky chilli.  Easy to make, tasty and can be served up so many ways.  With rice, in a burrito, on a baked potato to name three.  Plus bulk cooking it is easy and any leftovers taste better the following day.


This is my go to recipe for unexpected (but none the less welcome visitors) or if I have a super busy week lined up.

Typically this gives 4 Servings.

Macros per 100g:

Calories 218, Fat 10g, Carbs 26.48g, Fiber 3.8g and 22.51g Protein


  • 2 Tbsp Olive Oil
  • 1 Large Onion
  • 3 Cloves of Garlic
  • 500g Lean 5% Fat Beef Mince
  • 2 x Bell Peppers
  • 3 Chillies
  • 35g Beyond Dark Chocolate Drops
  • 780g Chopped Tomatoes
  • 2 Tbsp Tomato Puree
  • 400g Kidney Beans in Water

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Large Pan
  • Spatula
  • Colander
  • Add your olive oil to your saucepan on a medium high heat

  • Chop up your onion and cook for 5 minutes

    Stir occasionally

  • Chop up your garlic 3 minutes into the cooking of your onion

    Stir occasionally

  • Add your mince to the saucepan

    Stir occasionally

  • Deseed and chop up your peppers and your chillies

    Don’t worry about chopping it to finely

  • Cook the mince until browned all over

  • Once browned add your chillies and peppers

  • Add your chocolate chips and stir in until melted

  • Strain, rinse and add your kidney beans to your chilli mix

  • Add your chopped tomatoes and tomato puree and stir in

    Turn heat down to a low medium and simmer for 20 minutes

  • Serve and enjoy

    This keeps well in an air tight container in the fridge

Iced Cinnamon and Vanilla Mocha (DF)


Iced Cinnamon and Vanilla Mocha.  My perfect summer pre workout drink. Then it could just be my favourite warm weather caffeine hit.

Great to open up the fridge and have it waiting for me and to share with friends. It is also dairy free so you can share the joy with many.

From a coffee shop you would be looking at around the 250 calorie mark this is a friendlier 80 calories per glass.

Makes 8 Glasses

Macros per glass:

Calories 80, Fat 6.1g, Carbs 23.1g, Fiber 0.7g and Protein 4.4g


  • 800ml of French Pressed Coffee (Level 3 or 4)
  • 1 Litre Chocolate Coconut Milk
  • 2 Cinnamon Sticks
  • 2 Vanilla Pods

You will need:

  • Large Cafetiere
  • Large Saucepan
  • Chopping Board
  • Sharp Knife
  • Spatula
  • Large Jug
  • Make up your cafetiere of coffee allow to stand for 10 – 15 minutes

    Then place contents in your saucepan

  • Add your chocolate coconut milk to the pan

  • On your chopping board add your cinnamon sticks and vanilla pods

  • Split your vanilla pods with a sharp knife in two

  • Add the cinnamon sticks and split vanilla pods to your mocha mix in the pan

  • Bring to a simmer and simmer for 5 minutes

    After 5 minutes take the pan of the heat and allow contents to cool

  • Once cooled place in a jug and pop in fridge including the cinnamon sticks and vanilla pods so flavours really infuse

    Serve in glasses over ice (minus the cinnamon sticks and vanilla pods) and enjoy


Rhubarb, Ginger and Almond Cornmeal Cake


This is a joyful combination of flavours in a cake.  Rhubarb, ginger and almonds.  The cornmeal helps absorb the juices of the rhubarb and keeps it as a moist treat without being soggy

Perfect with a cup of tea or as a pudding with ice cream or custard.

This serves 12

Macros per serving is:

Calories 317, Fat 13g, Carbs 36.1g, Fiber 2.3g and Protein 6.3g


  • 500g of Rhubarb
  • 300g of Golden Caster Sugar
  • 125g Almond Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • Pinch of Sea Salt
  • 100g Glace Ginger
  • 2 Tsp Ginger
  • 1 Tsp Cinnamon
  • 175g Cornmeal
  • 2 Large Eggs
  • 1 Tsp Vanilla Bean Paste
  • 125g Vitalite Dairy Free
  • 250g 0% Fat Natural Yoghurt

You will need:

  • Preheated Oven 180C Conventional / 160C Fan
  • Vegetable Chopping Board
  • Sharp Knife
  • 3 Large Mixing Bowls
  • Spatula
  • Scales and Measuring Spoons
  • Electric Whisk
  • 23cm Springform tin.  Base Lined with foil. Sides lightly greased
  • Foil
  • Cooling rack
  • Wash and dry your rhubarb if required (I pulled mine from the garden so a must)

    Top and tail and cut into 1/2 cm pieces

  • Place the cut up rhubarb into a mixing bowl and add 100g of your golden caster sugar

  • Measure out and add into another mixing bowl your almond flour, cornmeal, baking powder and bicarbonate of soda

    Mix until well combined

  • Add your ground ginger and cinnamon to your flour mix


  • Mix until well combined

  • In another mixing bowl add your vitalite and 200g golden caster sugar and cream with an electric whisk

  • Add the eggs and vanilla bean paste mix until well combined with your electric whisk

  • Add the natural yoghurt and glace ginger to the vitality, sugar, egg and vanilla mix

    Mix until well combined with your electric whisk

  • Add your flour and spice mix to the wet mix

  • Beat until well combined with a spatula

  • Add your rhubarb and sugar mix to the cake batter and mix in with a spatula

  • Pour the cake mix into your prepared tin

    Pop in the oven and bake for 1 hour – 1 hour 15 minutes until it springs back at your touch

  • After 40 minutes you may need to cover the top to prevent top going black

  • When cooked remove from oven

    Allow it to cool for 15 minutes on a cooling rack

    Then release from the springform tin


    This keeps well in an airtight container

Mediterranean Chicken Burgers


Weekend is coming. Time for Mediterranean Chicken Burgers.  However this is so quick and simple it is a great mid week quick meal to make.

Chicken, chorizo, buffalo mozzarella, basil, garlic, tomatoes and ciabatta.  What is not to love?

Any leftovers keep well and make a great lunchbox

Serves 4

Macros per burger (150g Chicken breast and 40g Ciabatta)

Calories 543, Fat 24g, Carbs 15.9g, Fiber 0.3g and Protein 57.7g


  • Bunch of Basil
  • 3 Cloves of Garlic Crushed 2 Cloves of Garlic Whole
  • 3 Tbsp Olive Oil
  • Pinch of Sea Salt
  • 4 x 150g Skinless Chicken Breast Fillets
  • 2 Large Tomatoes
  • 160g Ciabatta
  • 1 Ball Of Buffalo Mozzarella
  • 12 Slices of Chorizo

You will need:

  • Food Processor
  • Jug
  • Silicon Pastry Brush
  • Large Plate
  • Griddle
  • Bread Chopping Board
  • Bread Knife
  • Toaster
  • Vegetable Chopping Board
  • Sharp Knife
  • Take the leaves of the bunch of basil, pop in the crushed garlic, salt and olive oil. Blend.

  • Add the marinade to a jug

  • Place your chicken breasts on a large plate

    Coat the tops of the chicken breasts with the marinade with your silicon pastry brush

  • Place your griddle on a medium high heat

    When hot place the chicken breasts on the griddle marinaded side down

  • Then coat the top side with the marinade

    Griddle for 9 minutes each side

  • Whilst chicken is cooking slice your ciabatta


  • Slice up your tomatoes

  • Rub a clove of garlic over the toasted ciabatta

  • After 9 minutes, turn over the chicken breasts and griddle for a further 9 minutes

  • Place garlic ciabatta on plates and top with tomatoes

  • Slice mozzarella and add to the ciabatta and tomatos

  • When cooked add the chicken breast

  • Add 3 slices of chorizo, some salad on the side and enjoy.

Smashing New Potatoes


Smashing new potatoes – an awesome way to up your carbs, a fab little lunch, light supper, a starter.  Simple and delicious. Enjoy hot or cold.  The choice is yours.

In terms of texture these are great.  Crisp on the outside, light and fluffy in the middle.  Heavenly.

This serves one.

Macros per serving: Calories 477, Fat 18.7g, Carbs 32.1g, Fiber, 3.4g and Protein 31.6g


  • 200g New Potatoes
  • 100g Philadelphia Lightest
  • 3 Cloves of Garlic
  • Small Bunch Fresh Parsley
  • 1/2 Tbsp Olive Oil
  • 2 Slices of Parma Ham
  • Salt and Pepper to Season

You will need:

  • Small Pan with Water
  • Pre heated Oven 200C Conventional / 180C Fan
  • Masher
  • Foil Lined Baking Tray
  • Pastry Brush
  • Egg Cup
  • Scales
  • Vegetable Chopping Board
  • Sharp Knife
  • Spoon
  • Put your new potatoes into a pan of water, bring to boil then boil for 12 minutes

  • Once boiled, strain your potatoes and add them to your foil lined baking tray

  • Take your masher and press onto watch potato two thirds of the way down

  • Pop your oil into and egg cup then with a pastry brush coat tops of smashed new potatoes.

    Season with salt and pepper

    Pop into your pre heated oven on the middle shelf and bake for 20 minutes

  • Weigh out and place your Philadelphia lightest into a bowl

  • Finely chop your garlic and parsley

  • Once cooked and golden bring out your smashed new potatoes and pop on a plate

  • Mix your parsley in with your garlic and cheese

  • Top each smashed new potato with the philadelphia, garlic and parsley mix and then add a slice of parma ham to each.


Skinny Satay Chicken


Hello Skinny Satay Chicken.  Normally Satay Chicken from the Chinese Takeaway is around 700 calories but this is 417 calories – so happy days. PB2 is a wonderful thing!

Although a skinnier version, it loses none of it’s taste and the feedback from my food testers was that they were “gorgeous”. Extra bonus is they are really easy to make.

I made these for supper with friends and had leftovers for the following days lunch box.  These are great hot or cold.

Serves 4

Macros per serving:

Calories 417, Fat 10.5g, Carbs 16.1g, Fiber 2.7g and Protein 58.6g


  • 4 x 150g Chicken Breasts
  • 200g 0% Fat Total Greek Yoghurt
  • 8 Tbsp PB2
  • 50g Unsalted Peanuts
  • 100ml Water
  • Juice of 2 Limes
  • 1 Tbsp Worcester Sauce
  • 2 Tbsp Groundnut Oil
  • 2 Tbsp Light Soy Sauce
  • 1 Tsp Sea Salt

You will need:

  • Grill
  • Food Processor
  • 8 Bamboo Skewers
  • Spatula
  • Measuring Spoons, Jug and Scales
  • Juicer
  • Non Stick Baking Tray
  • Meat Cutting Board
  • Sharp Knife
  • Soak your skewers for at least 15 minutes

  • Put your greek yoghurt, PB2, peanuts, lime juice, worcester sauce and salt in the food processor and blend.

  • Add your water and blend again until smooth

  • Cut up your chicken breasts into satay stick pieces

  • Place in a mixing bowl, add your sesame oil and soy sauce and stir it in

    Leave to marinade for 5 minutes

  • Add a third of the satay sauce from your blender into the bowl with the chicken. Mix in until chicken is evenly coated

    Place the rest of your sauce into a dipping bowl

  • Thread the chicken onto your skewer ensuring nicely spaced

    Grill on a medium high heat for 8 minutes

  • Then turn the satay over and grill for a further 8 minutes until thoroughly cooked

  • Serve and enjoy.

    I had these with wholemeal pitta, salad and an extra lime wedge on the side.

    These keep well in an airtight container in the fridge

How Many Cares One Loses

How many cares one loses when one decides not to be something, but to be someone – Coco Chanel


Mozzarella, Parmesan and Basil Stuffed Chicken (GF)


The tastes of mozzarella, parmesan, sun dried tomato and basil hit home here with juicy chicken breast wrapped in crispy parma ham.

This really is quick and easy to make.  Gorgeous for supper and any leftovers are great in wholemeal pitta for lunch.


Serves 4

Macros per 150g Chicken Breast:

Calories 405, Fat 12.9g, Carbs 1.1g, Fiber 0.1g and Protein 59.9g


  • 4 Skinless Chicken Breasts
  • 8 Parma Ham Slices
  • 1 Ball Of Buffalo Mozzarella
  • 30g Flaked Parmesan
  • 12 Basil Leaves
  • 2 Tbsp Sun Dried Tomato Puree

You will need:

  • Pre Heated Oven 200C Conventional and 180C Fan
  • Vegetable Chopping Board
  • Meat Chopping Board
  • Sharp Knife
  • Mixing Bowl
  • Foil Lined Baking Tray
  • Cut up your mozzarella into small pieces

  • Add your mozzarella, flaked parmesan, basil leaves torn up and sun dried tomato puree to your mixing bowl

  • Mix until well combined

  • On a meat chopping board lay out 2 of your parma ham slices one above the other.

    Make sure they overlap slightly

    Add a quarter of your cheese, basil and sun dried tomato mix in the middle of the parma ham

  • Place your chicken breast on top

  • Wrap the parma ham around the breast

  • Then place on baking tray.  Cheese side up.  Drizzle with a little olive oil.

    Pop in the oven and bake for 30 minutes.

  • When time is up and breasts cooked serve up

  • Enjoy!

    Any spare keep well in an airtight container in the fridge.