Banana And Maple Loaf (GF and DF)

Banana and Maple Loaf first

Banana and maple loaf.  This is a gluten and dairy free delight that tastes so good! Far less calorific than Starbucks 490 calories per slice 🙂

This loaf makes 10 slices.

Macros per slice

Calories 249, Fat 12g, Carbs 25.5g, Fiber 3g and Protein 9.2g


  • 350g Banana
  • 2 Large Eggs
  • 175g Ground Almonds
  • 100g Sultanas
  • 100g Maple Syrup
  • 1 Tbsp Vanilla Bean Paste
  • 125g Alpro Soya Simply Plain Yoghurt
  • 8 Tbsp PB2
  • 2 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • Pinch of Sea Salt

You will need:

  • Pre Heated Oven 170C Conventional and 150C Fan
  • Large Mixing Bowl
  • Masher
  • Balloon Whisk
  • Measuring Spoons / Scales
  • Spatula
  • Greased Loaf Tin
  • Cooling Rack
  • Mash the banana in your large mixing bowl

  • Add eggs and whisk together

  • Add sultanas, ground almonds, maple syrup and vanilla bean paste and whisk until well combined

  • Add PB2, Soya Yoghurt and Cinnamon.  Whisk until well combined.

    Place in greased loaf tin.  Pop tin on middle shelf of oven and bake for 45 minutes

  • Once cooked and a skewer comes out clean place on cooling rack and turn out after 10 minutes

    This keeps well in an airtight container in the fridge for 3 days.

Peach Melba Overnight Oats (GF)

Overnight Oats First

Peach Melba Overnights.  Soft fruits will be coming in season and this is a gorgeous way to enjoy them.

Prepare these the night before and they are perfect to take into work or enjoy them at home

Calories 365, Fat 4g, Carbs 53g, Fiber 8g and Protein 29g


  • 100g Peaches
  • 1 Tbsp Maple Syrup
  • 40g Oats
  • 200g 0% Fat Total Greek Yoghurt

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • Sharp Knife and Vegetable Preparation Board
  • Foil Lined Baking Tray
  • Measuring Spoons / Scales
  • Sealable Jar
  • Fridge
  • Halve Peaches de stone them and place on baking tin

    Drizzle over maple syrup and roast for 15 – 20 minutes

  • Until golden and soft

  • Add to a blender with yoghurt and blitz until smooth

  • Add oats and stir in well

  • Pop half of mix into jar, place a layer of raspberries and then add second half on top plus the additional raspberries

  • Seal jar and refridgerate overnight

Zingy Lime Chicken (GF DF)

Zingy Lime Chicken First

Zingy Lime Chicken Thighs 🙂 Nom Nom Nom

These are so simple and easy to make and they make your tastebuds dance with delight.

Fabulous hot or cold.  Bring on BBQ Season.

This makes 8 Chicken Thighs

Macros per thigh:

Calories 323, Fat 20.63g, Carbs 3.87g, Fiber 0g and Protein 30.5g


  • 8 x 120g Chicken Thighs
  • Zest of 2 Limes and Juice of 5 Limes
  • 2 Tbsp Olive Oil
  • 3 Tbsp White Balsamic Vinegar
  • 2 Tsp Minced Garlic
  • Handful of Fresh Parsley
  • Handful of Fresh Coriander
  • 1 Tsp Sea Salt
  • 1 Tsp Olive Oil
  • 1/2 Tbsp Honey
  • 2 Tsp Dijon Mustard

You will need:

  • Meat Chopping Board and Sharp Knife
  • Vegetable Chopping Board and Sharp Knife
  • Large Mixing Bowl
  • Measuring Spoons
  • Cling Film
  • Zester
  • Lemon Juicer
  • Spatula
  • Foil Lined Baking Tray
  • Silicone Pastry Brush
  • Small Bowl
  • Teaspoon
  • Preheated Oven 180C Conventional and 160C Fan
  • On your meat preparation board slice each chicken thigh in 3 places and then put them in large mixing bowl

  • Zest and juice your limes and add to bowl

  • Add 2 Tbsp olive oil, garlic and white balsamic vinegar and mix

  • Chop your parsley and coriander on your vegetable preparation board

  • Add to large mixing bowl and mix well.

    Cover with cling film and leave to marinade for 4 hours to overnight

    When marinated. Place on foil lined baking tray

    Cook in oven top shelf for 25 minutes

  • Mix your 1 tsp olive oil, honey and mustard in a small bowl until a smooth paste

    When your thighs have cooked for 25 minutes, remove them from oven and glaze them with this using your silicone pastry brush

    Pop thighs back in oven and cook for another 10-15 minutes until cooked

  • Serve and enjoy.

    These are gorgeous hot or cold so leftovers are fab in your lunch box too.

    These will store for 3 days in an airtight container in the fridge.

Sicilian Lamb Burgers (GF)

Sicilian Lam Burger First

Love the flavours of Sicily in these burgers.  They also make wonderful meatballs. Super filling and high protein.

Lamb, pine nuts, herbs, spices and cheese.  All the yummy things.

This makes 9 Burgers with a Quarter Pounder Burger Press.

Macros per Burger

Calories 448.66, Fat 33.44g, Carbs 5.44g, Fiber 1.55g and Protein 30.88g


  • 1 Tbsp Olive Oil
  • 1 Large White Onion 200g
  • 4 Cloves Garlic
  • 100g Pine Nuts
  • 3 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 1 Tsp Cinnamon
  • 2 Sprigs Fresh Rosemary
  • 1Kg Lamb Mince
  • 50g Pecorino
  • 300g 0% Fat Total Greek Yoghurt
  • Handful of Fresh Parsley
  • Salt and Pepper

You will need:

  • Large Frying Pan
  • Vegetable Chopping Board
  • Sharp Knife
  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Burger Press
  • Plate
  • Grease Proof Paper
  • Spatula
  • Fish Slice
  • Finely chop your onion and garlic

  • Add to your pan with your olive oil and cook gently over a medium heat for 5 minutes

  • Add pine nuts, rosemary, coriander, cumin and cinnamon to pan stir in well and cook gently for another 5 minutes

    Then remove from heat to cool

  • Chop your parsley

  • Add lamb mince, finely grated pecorino, greek yoghurt and parsley to bowl and mix in well

  • When mix from pan has cooled down add this to the meat bowl and mix in well

  • Hand pat your burgers or use a burger press

    I used a quarter pounder burger press for these

    Stack with greaseproof paper in between

  • Cook over a medium high heat for 3 – 4 minutes either side and enjoy

    These freeze well and also keep in the fridge in an airtight container