Cauliflower And Peas Pilau “Rice” (GF DF Vegan)


This is scrumptious!  Filled with beautiful spices. Such a good side dish to go with curry and many other delicious things. Only 108 Calories per helping 🙂

A fabulously fragrant way to get the Veg, Fiber, Vitamin C and Calcium in.

This serves 6

Macros per serving:

Calories 108, Protein 4.33g, Carbs 9.33g, Fiber 3.66g and Fat 5.66g


  • 350 Peeled Fresh Cauliflower
  • 250g Red Onion
  • 150g Frozen Garden Peas
  • 2 Tbsp Coconut Oil
  • 1 Cinnamon Stick
  • 1 Tsp Ground Cumin
  • 1 Tsp of Coriander Seeds
  • 3 Cardamom Pods
  • 4 Whole Cloves
  • 1 Tsp Sea Salt

You will need:

  • A hob
  • Large Shallow Casserole Dish or Very Large Frying Pan
  • Vegetable Chopping Board
  • Sharp Knife
  • Grater
  • Spatula
  • Small Bowl
  • Large Bowl
  • Scales / Measuring Spoons
  • Place your peas in a small bowl and pour oven boiling water so they thaw

  • Finely chop your red onion

  • Grate your cauliflower

  • Heat your coconut oil in shallow casserole dish or frying pan

  • Add you cinnamon stick, ground cumin, cardamom pods, coriander seed and cloves to pan

    Heat for 1 minute to release spices

  • Add your chopped red onion and cook for 5 minutes until soft

  • Add your cauliflower and sea salt. Stir in until well combined

  • Add your drained Peas and stir until well combined

    Cook for 5 to 8 minutes stirring every minute until heated through

  • Serve and enjoy.

    This keeps well in an air tight container for 2 days.

    Just pop back in a pan to heat through.

A Dream Without A Plan Is Just A Wish

“Don’t look for your dreams to become true, look to become true to your dreams” – Michael Bernard Beckwith


Beautifully put!  You cannot sit back and wait for your dreams to come true you have to be honest with yourself about your dream and what you need to do to get there.

Enjoy the journey 🙂

Eve x

Chocolate Peanut Butter Cupcakes (GF DF V)


Chocolate Peanut Butter Cupcakes with Chocolate Peanut Butter Icing.  So scummy. Gluten,dairy and flour free vegetarian delights and Only 152 calories iced instead of 330 calories 🙂

This makes 18 Cupcakes all ready for Halloween so you can shout TREAT.

Calories Per Cupcake Iced

Calories 152, Protein 4.72g, Carbs 17.05g, Fiber 2.1g and Fat 7g

Calories Per Cupcake Plain

Calories 92.44, Protein 3.44g, Carbs 8.22g, Fiber 1.39g and Fat 4.94g

Ingredients for cake:

  • 160g Unsalted Peanuts
  • 3 Large Free Range Eggs
  • 160g Sweet Freedom Fruit Syrup
  • 200g Grated Butternut Squash
  • 40g Cocoa Powder
  • 40g Ground Almonds
  • 2 Tsp Baking Powder

Ingredients for icing:

  • 60g Smooth Peanut Butter
  • 2 Tbsp Cocoa
  • 150g Icing Sugar

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • Food Processor
  • 2 x Large Mixing Bowl
  • Electric Whisk
  • Spatula
  • Scales / Measuring Spoons
  • Cupcake Tins
  • Cupcake Cases
  • Balloon Whisk
  • Blitz the peanuts in the food processor

  • Grate your butternut squash

  • Add your eggs and sweet freedom syrup to your mixing bowl

  • Whisk for 2 minutes with your electric whisk for 2 minutes until bubbly and frothy

  • Add your butternut squash and whisk for a minute

  • Add your ground peanuts, ground almonds, cocoa powder and baking powder and mix until well combined

  • Add your cupcake cases to tins

  • Add your cake batter evenly to cases

    Pop in middle shelf of oven and bake 25 minutes – 30 minutes until done

  • Mix your peanut butter, icing sugar and cocoa with a ballon whisk in a mixing bowl with 3 Tbsp boiling water

  • Remove cupcakes to cool from oven when baked

    When cool add your icing

    These keep well in an airtight tin for 3 days

Sweet Potato Hash Browns (V GF DF)


Sweet Potato Hash Browns.  You can have these for breakfast, lunch or supper.

Most people can enjoy these as they are vegetarian, gluten and dairy free delights

I love mine with poached eggs, avocado and bacon or chorizo

These are seasoned with smoked paprika and crushed chilli flakes however if you want them plain they are delicious plain too.

This serves 4

Macros per serving:

Calories 174, Protein 5.75g, Carbs 21.75g, Fiber 2g and Fat 6.25g


  • 250g Orange Sweet Potato Peeled and Grated
  • 80g White Onion Chopped
  • 2 Large Eggs
  • 1 Tsp Smoked Paprika
  • 0.5g Tsp Crushed Chilli
  • 1 Tsp Sea Salt Flakes
  • 1 Tsp Ground Black Pepper
  • 40g Rice Flour (normal flour if not gluten intolerant)
  • 1 Tbsp Coconut Oil

You will need:

  • Grater
  • Large Mixing Bowl
  • Vegetable Chopping Board
  • Sharp Knife
  • Scales / Measuring Spoons
  • Spatula
  • Griddle
  • Fish Slice
  • Place your grated sweet potato in mixing bowl

  • Add your eggs

  • Add black pepper and sea salt flakes

  • Then add onion, smoked paprika and crushed chilli

    Mix until well combined

  • Add flour and stir in

  • Make into patties about 1/2 an inch to an inch thick

    Melt coconut oil to griddle and melt


  • Cook over a medium heat for 4-5 minutes either side until golden and then turn

  • Once cooked serve and enjoy