Olive Oil and Sea Salt Focaccia (V)


This focaccia is perfect in the summer for sharing.  Eating with salads, homemade pesto etc or on its own

Serves 12

Macros per serving

Calories 199.58, Protein 4.5g, Carbs 28.25g, Fat 7.42g and Fiber 0.66g


  • 250g 00 Flour
  • 250g Cornmeal
  • 25g Fresh Yeast
  • 300ml Luke Warm Water
  • 6 Tbsp Olive Oil
  • 3 Tsp Sea Salt

You will need:

  • Large Mixing Bowl
  • Scales / Measuring Jug / Measuring Spoons
  • 2 Tea Towels
  • Large Baking Tray
  • Pre Heated Oven 220C Conventional 200C Fan
  • Mix your 00 flour, cornmeal and 2 tsp of the sea salt in a large bowl

  • You can buy fresh yeast from the supermarkets bakery if you ask

  • Mix your yeast with lukewarm water and mix until combined

  • Add the yeast water mix the flour mix

  • Mix until well combined

  • Add to floured surface and knead for 5 minutes

  • Until like elastic

  • Wet dough so it can stretch and wrap in two clean tea towels


  • Leave in a warm place to prove for 30 minutes it will almost double in size

  • Pop your baking tray in oven for last 3 minutes of bread proving

    Scatter with flour then once bread proved spread the dough across the baking tray


  • Spread 4 Tbsp of olive oil over the top

  • Once proven for 10 minutes

  • Make indents with your fingers across dough and prove for a further 20 minutes

    Scatter 1 Tsp of sea salt of the top

    Then bake in oven top shelf for 10-15 minutes until done

  • When baked turn out on a cooling rack and drizzle 2 Tbsp of olive oil over the top

    This is best eaten on the day it is baked

Lentil, Vegetable and Lemon Dahl (GF DF Vegan)

Lentil, Vegetable and Lemon Dahl

Lentil, Vegetable and Lemon Dahl

Lentil, Vegetable and Lemon Dahl.  So good for you and with the spices, lemon juice and fresh coriander it really is a fragrant delight plus it is gluten and dairy free so everyone should be able to enjoy.

I do try and be vegetarian 2 -3 days a week at the moment and am really enjoying it and the creativity that is going on in my kitchen.

Serves 4

Macros per serving:

Calories 233.75, Protein 7.75g, Carbs 22.25g, Fat 10.75g and Fiber 6.5g


  • 1 Tbsp Coconut Oil
  • 1 Large Onion Finely Chopped (200g)
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 3 Tsp Tandoori Masala Curry Powder
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Minced Ginger
  • 100g Chopped Carrots
  • 100g Frozen Peas
  • 400g Tin Green Lentils in Water
  • 400g Tin Coconut Milk Light
  • Juice of 2 Lemons
  • Large Bunch of Coriander Finely Chopped
  • 1 Tsp Sea Salt

You will need:

  • Vegetable Chopping Board and Sharp Knife
  • Large Saucepan
  • Measuring Spoons
  • Colander
  • Lemon Squeezer
  • Spatula


  • On a medium high heat add your coconut oil to pan and melt

    Add onions

    cook for 4-5 minutes until soft

  • Cook for 4-5 minutes until soft


  • Add all spices plus ginger and garlic paste, stir in until well combined and cook for 2 minutes

  • Add lentils, coconut milk and lemon juice

    Simmer for 15 – 20 minutes

  • Add fresh coriander and then serve.

Vanilla, Nut and Strawberry Layered Oats Joy (GF)

Vanilla Nut Strawberry Joy First

Vanilla and nut overnight oats topped with strawberry whip.  This is a simple and delicious gluten free delight which can be made dairy free to with soya yoghurt.

Makes 1

Macros: Calories 423, Protein 40g, Fat 13g, Carbs 38g and Fiber 6g


  • 35g Gluten Free Porridge Oats
  • 1 Tbsp Cashew Butter
  • 1 Scoop Vanilla Creme Whey Protein from The Protein Works
  • 125ml Coconut Milk
  • 100g Fresh Strawberries
  • 75g 0% Fat Total Greek Yoghurt

You will need:

  • 2 Jars
  • Scales / Measuring Spoons
  • Nutribullet / Blender
  • Spoon
  • The night before, mix your oats and protein powder and then add cashew butter

  • Add coconut milk and mix with a metal spoon until well combined

  • In morning add strawberries and yoghurt to blender and blitz

  • Pop oats into jar and level, pour on strawberry mix and enjoy

Pineapple Delight (GF DF)

Pineapple first

This Pineapple Delight is a low calorie yummy thing that is delicious on its own, with frozen yoghurt for pudding or with greek yoghurt for breakfast 🙂 Basically enjoy it as you wish.

This serves 4

Macros per serving:

Calories 116.25, Fat 0.43g, Carbs 27.05g, Fiber 2.53g and Protein 0.95g


  • Large Pineapple Peeled, Cored and sliced into 8 slices (about 800g)
  • Juice and zest of 1 Lime
  • 1 Tablespoon of Honey
  • Handful of Chopped Fresh Mint
  • 1/2 Tsp Sea Salt

You will need:

  • Large Bowl
  • Cling Film
  • Griddle
  • Fish Slice
  • Put all the ingredients in a bowl

    Stir until well combined and cover with cling film for 1 hour to overnight in the fridge

    Heat a griddle on a high heat and cook for 3-4 minutes either side

    Serve and enjoy.

Brazilian Pork (GF DF)

Brazilian Pork first

This marinated, brazilian flavoured pork is a succulent, juicy nom, nom, nom delight that will have you are your loved ones tastebuds dancing with joy.

So easy and quick to make and will be amazing when bbq season lands or cooked on the griddle

Serves 3

Calories 343.33, Fat 17.57g, Carbs 5.33g, Fiber 1g and Protein 40.9g


  • 400g Extra Lean Pork Medallions
  • 3 Tbsp Melted Coconut Oil
  • 2 Tbsp Red Wine Vinegar
  • 5 Large Garlic Cloves Finely Chopped
  • 2 Tsp Dried Oregano
  • 2 Tsp Crushed Chilli
  • 1 Tsp Sea Salt
  • 1 Tsp Ground Black Pepper
  • 1 Large Handful of Fresh Parsley Finely Chopped
  • Juice Of A Lime

You will need:

  • Large Mixing Bowl
  • Vegetable Chopping Board
  • Sharp Knife
  • Spatula
  • Measuring Spoons
  • Cling Film
  • Griddle
  • Place all ingredients except the pork in a large mixing bowl and mix until well combined

  • Add pork and ensure thoroughly coated in marinade

    Cover with cling film and leave to marinade in fridge for at least 5 hours

  • Griddle pork on a high heat for 4 minutes either side or until cooked through

  • Serve warm and enjoy