Leftover Roast Chicken Soup (GF, DF and Egg Free)


This leftover Roast Chicken Soup is the perfect antidote to this cold weather. Packed with protein and goodness

This recipe is so easy and wholesome making four delicious bowlfuls

Budget friendly and using up your leftovers makes this perfect soul food

Macros per bowlful:

Calories 225.5, Protein 32.25g, Carbs 9.75g, Fat 4g and Fiber 2.25g


  • Whole Roast Chicken with 400g meat left on it
  • 200g White Onion
  • 50g Celery
  • 200g Carrots
  • 1 Tbsp Olive Oil
  • Chicken Stock Cube
  • 1.4 Litres Boiling Water
  • 2 Bay Leaves
  • 2 Tsp Sea Salt

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Vegetable Peeler
  • Small Bowl
  • Scales / Measuring Jug / Measuring Spoons
  • Large Saucepan with Lid
  • Spatula
  • Hand Held Blender
  • Chop you onion

  • Chop your garlic

  • Chop your celery

  • Peel and chop your carrot

  • Heat oil in pan over medium heat

    Add vegetables and cook gently for 10 minutes

  • Shred the chicken off chicken without the skin

  • Place in bowl until ready

  • Add the chicken carcass to pot

  • Add Boiling water, bay leaf and stock cube to pot

    Cover and simmer for 1 hour

  • After an hour remove carcass and bay leaves and blend until smooth

  • Serve in a bowl and add 100g of shredded chicken


Peri Peri Sauce (Vegan, GF, DF and Egg Free)


Homemade Peri Peri Sauce 🙂 So simple quick and delicious!  Who needs Nandos?

What will you marinade in yours?

Vegan, gluten, dairy and egg free so you can share the love and use this as a marinade for many things.

Makes 16 servings and keeps well in an airtight container in the fridge for up to 3 weeks.

Macros per serving:

Calories 70.95, Protein 0.38g, Carbs 2.06g, Fiber 0.44g and Fat 6.98g

This has a kick if you want more add more chilli


  • Large Red Bell Pepper (about 143g when de seeded and core removed)
  • 5 Cloves of Garlic
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Dried Oregano
  • 1 Tsp Crushed Chilli
  • 0.5 Tsp Chilli Powder
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • Juice of Lemon
  • 4 Tbsp Malt Vinegar
  • 125ml Light Olive Oil

You will need:

  • NutriBullit / Blender
  • Vegetable Chopping Board
  • Sharp Knife
  • Measuring Spoons / Jug
  • Airtight Jar
  • Take out core, de-seed and chop pepper

    Add to blender

  • Peel garlic

    Add to blender

  • Add all other ingredients

    Blitz in blender

  • Blitz until smooth and pour into container

  • Use to marinade with ingredients of choice

    This sauce keeps well in an airtight container in the fridge for up to three weeks.

Baked Gourmet Lean Burgers (GF DF and Egg Free)


So simple to make whilst being juicy and delicious to eat 🙂

Ready, start to finish in 12 minutes.

Not only are they scrummier but they are cheaper to make then buying the fresh ones in the supermarket and have no fillers in them.

What will you load your burger with?

This makes 4 beef patties

Macros per patty

Calories 216, Protein 39g, Carbs 1g, Fiber 1g and Fat 6g


  • 500g 5% Fat Beef Mince
  • 2 Tsp Sea Salt Flakes
  • 2 Tsp Dried Parsley
  • 1 Tsp Ground Black Pepper

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • Large mixing bowl
  • Clean Hands
  • Burger Press
  • Line Baking Tray
  • Cooling Rack
  • Pop your meat in the mixing bowl and add salt, parsley and pepper

  • Mix in well by hand.

    Divide mixture into 4 even portions

  • Using your burger press stamp out 4 burgers.

    On your baking tray place the cooling rack then add burgers and bake in top of oven for 10 minutes

  • Once cooked serve

    Load them up as you wish

    I freeze any spare patties in a container before they have been baked.

Autumnal Vegetable Soup With Butterbeans (GF DF Vegan)


This soup is hearty, warming and perfect for this season.

Butternut  squash, sweet potato, carrots, italian herbs all help make this a delicious, Vitamin A filled delight.

Makes 6 Servings.

Macros per serving:

Calories 172, Protein 5.17g, Carbs 25.7g, Fiber 6g and Fat 5g


  • 1 Butternut Squash (you will use 500g of it)
  • 150g Peeled Carrots
  • 165g Peeled Sweet Potato
  • 40g Celery Sticks
  • 225g White Onion
  • 4 Garlic Cloves
  • 2 Tbsp Olive Oil
  • 2 Tbsp Chopped Fresh Rosemary
  • 2 Tsp Dried Italian Herb Seasoning
  • 2 Tsp Dried Parsley
  • 1 Tsp Sea Salt
  • 1 Litre Vegetable Stock
  • 250g Drained Butterbeans (2 tins)

You will need:

  • Pre heated Oven 180C Conventional 160C Fan
  • Baking Tray
  • Vegetable Chopping Board
  • Vegetable Peeler
  • Sharp Knife
  • Food Processor
  • Large Saucepan
  • Scales / Measuring Jug / Measuring Spoons
  • Spatula
  • Blender / Hand Held Blender
  • Prick your butternut squash all over with a sharp knife

    Place on a baking tray and bake for 1 hour whole

  • When baked, slice in half and scoop out flesh

  • Pop 500g worth in food processor and blitz

  • Until smooth

  • Dice your celery

  • Dice your carrots

  • Dice your sweet potato

  • Finely chop your garlic

  • Finely chop your onion

  • Add your olive oil to saucepan over a medium heat

  • Add your carrots, celery, sweet potato, garlic and onions and cook for 12 minutes until soft

  • Chop your rosemary

  • Add to saucepan with parsley and italian herb seasoning

  • Add you pureed butternut squash

  • Stir in well and cook for 3 minutes

  • Add your stock and cook for 5 minutes

  • Drain and rinse your butterbeans

  • Remove saucepan from heat

    With hand held blender or blender blitz soup until smooth

    Then add butterbeans and cook for 3 minutes

  • Serve and enjoy

    If you wish to have a little kick sprinkle some chilli flakes over your serving

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