Philadelphia And Sweet Chilli Baked Egg (GF)


These baked eggs are just delicious and one of the best dippy eggs you can have

Quick and simple to make, these are also wonderful with raw vegetables as soldiers

I used my own sweet chilli sauce recipe as GF and yummy

Serves 1


Calories 386, Protein 21g, Carbs 8g, Fiber 2g and Fats 29g


  • 2 Slices Of Serrano Ham
  • 50g Of Avocado
  • 3 Tbsp Philadephia
  • 2 Tbsp Sweet Chilli Sauce
  • 1 Large Egg

You will need:

  • Preheated Oven 200C Conventional 180C Fan
  • Oven Proof Ramekin
  • Scales / Measuring Spoon
  • Dessert Spoon
  • Line your ramekin with serrano ham

    Then add the avocado, then Philadelphia, then sweet chilli sauce and crack an egg over the top

    Pop in oven and bake for 10 – 15 minutes until egg is cooked

  • Enjoy with a range of soldiers

Let Them Read Them


I love a good book – do you?

Neil Gaimen (a wonderful author in my humble opinion) hits the nail on the head with this statement.

We learn far more and are encouraged to grow when we do things we enjoy. Especially with children. Play is so important.

In teaching our children to read we give them a much needed life skill and a source of entertainment for life

Enforced reading of books they find boring or are uninterested in is detrimental to their learning experience even if it does hit an educational target.

Allowing them access to a wide variety of books and giving them choice really helps with their willingness to read.

My son infinitely prefers to read Northern Lights than the books set him by school.  Interestingly Northern Lights is a more difficult level but he makes the effort and thoroughly enjoys the story and new words he is learning. This learning follows through into his vocabulary and written work so the benefit is huge.

My brother Gavin flatly refused the “Roger Red Hat and Billy Blue Hat” books when he was younger.

However he had a keen interest in sport and always asked Pa questions on what The Times newspaper had written in the sports section.  Pa told him he needed to learn for himself and as he was interested he did.

Gavin is hugely academic and a prolific reader now so The Times and Pa did well.

So let us read our children bedtime stories, share stories with them, give our children access to a wide variety of books and let them read them.

Have a wonderful week.

Evie x


3 Bean Chilli (GF, DF, Egg Free and Vegan)


This 3 Bean Chilli is so delicious and versatile.

I love mine with rice or cornbread or with a baked egg on top.  How will you eat yours?

So simple to make and a good source of protein, fibre and carbs.

Serves 4

Macros per serving is:

Calories 252, Protein 14.2g, Carbs 37g, Fiber 13.5g and Fats 3g.


  • 1 Tsp Coconut Oil
  • 200g White Onion
  • 3 Cloves Of Garlic
  • 250g Of Red And Yellow Peppers
  • 35g Green Chillies (About 3 use less if you prefer a milder chilli)
  • 1 Tbsp Double Concentrated Tomato Puree
  • 2 Tsp Smoked Paprika
  • 2 Tsp Cayenne Pepper (use half if you prefer a milder chilli)
  • 1 Tin Kidney Beans (240g Drained Weight)
  • 1 Tin Cannellini Beans (230g Drained Weight)
  • 1 Tin Black Eyed Beans (230g Drained Weight)
  • 2 Tins Chopped Tomatoes (800g)
  • Bunch Of Fresh Coriander

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Food Processor
  • Large Saucepan / Cooking Casserole Dish
  • Scales / Measuring Spoons
  • Spatula
  • Colander
  • Tin Opener
  • Peel Your onion and garlic

    Take the core and tops of your peppers

    Pop in blender and blitz

  • Not to a paste but until small pieces

  • Add your chillies

    Blitz briefly again

  • Melt your coconut oil over a medium heat

  • Add your onion, garlic, chilli and pepper mix and cook for 5 minutes stirring occasionally.

  • Add your tomato puree, cayenne pepper and smoked paprika.

    Mix in well and cook for another 2 minutes

  • Rinse and drain your beans with fresh water in a colander

  • Add your thoroughly drained beans and tomatoes to pan

  • Simmer for 10 – 15 minutes, stirring occasionally until it has a lovely thick texture and is piping hot

  • Serve up and add fresh coriander on top.


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

    It also freezes well.

Kindness Is A Language – Random Acts Of Kindness Challenge


Kindness is indeed a language that everyone can understand and appreciate

How about trying out giving a random act of kindness to someone this week?  Be it family, friend, neighbour or stranger and see how much they appreciate it.

It truly does not need to be big, keep it little, a compliment, a note, a text, a coffee, some time etc

I would love to hear how you go.  You can message me on my Facebook Page Simply Ripping or contact page on my blog

Lets share the kindness

Evie x


Smoothie Of The Week: Mango And Strawberry Vitamin C Booster (GF, Vegetarian)


This is a luscious way to give yourself a big Vitamin C boost, which with all the coughs and colds around is useful.

Serves 1

Calories 282, Protein 17g, Carbs44g, Fiber 5g, Fat 4g and a whopping 288% of your daily Vitamin C intake.

Pop 175g Fresh Mango (about 1 small mango), 150g Fresh Strawberries, 150g Liberte 0% Fat Natural Yoghurt and 150ml Koko Coconut Milk into your blender and blitz until smooth 🙂


Sweetcorn Fritters (GF DF Vegetarian)


These sweetcorn fritters are a spicy delight and can be enjoyed for breakfast, brunch, lunch or supper.  I had mine with homemade salsa, avocado and a soft boiled egg.

Serves 4 and makes 12 fritters so 3 fritters each

Macros per serving:

Calories 230, Protein 9g, Carbs 35.5g, Fiber 3.5g and Fat 5.25g


  • 325g Frozen Sweetcorn
  • 50g White Onion
  • 95g Gluten Free Self Raising Flour
  • 1 Tsp Crushed Chillies
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 2 Large Eggs

You will need:

  • Bowl
  • Colander
  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Grater
  • Vegetable Chopping Board
  • Sharp Knife
  • Food Processor
  • Non Stick Frying Pan
  • Spatula
  • Fish Slice
  • Plate
  • Defrost you sweetcorn and drain thoroughly

  • Grate your onion

  • Add your onion, sweetcorn, flour, crushed chillies, ground cumin and ground coriander to large mixing bowl

  • Add your eggs and mix until well combined

  • Pop half your mixture into blender and blitz

  • Add the blitzed mixture back with remaining mixture and mix until combined

  • Over a medium high heat add a big dessert spoonful of fritter mixture to a dry non stick pan.

    Cook for a couple of minutes until golden on either side

    I keep ones cooked warm on a plate in oven at a low setting

  • When all are cooked add toppings and sides of your choice.

    These keep well in an airtight container in the fridge for 3 days