Go Get It Frittata (GF)


Sometimes you need a breakfast thats going to fire you up for the day and this is such a breakfast.

It’s also pretty awesome for lunch or supper.

Serves 1

Macros per serving:

Calories 487, Protein 31g, Carbs 8g, Fiber 3g, Fat 37g


  • 25g Chopped White Onion
  • 1 Tsp Minced Garlic
  • 1/2 Yellow Bell Pepper
  • 50g Cubed Smoked Pancetta
  • 50g Tenderstem Broccoli
  • 2 Large Eggs Whisked
  • 25g Soft Goats Cheese

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Medium Sized Non Stick Frying Pan
  • Scales / Measuring Spoon
  • Small Bowl
  • Balloon Whisk
  • Oven Grill On High
  • Add your pancetta to pan over a medium high heat and stir

  • When fat released, add onion, garlic and pepper.

    Cook for 5 minutes stirring occasionally so it does not catch

  • Add your broccoli and cook for another 2 minutes

    The your beaten egg over the top

  • Then crumble goats cheese over the top.

    When underside cooked, remove from heat and put under grill for 2 minutes or until top cooked

  • Serve and enjoy straight away

Lighter Chocolate Salted Caramel Mousse Cake (GF Vegetarian)


This cake is so light and gooey to eat and rich with chocolate and caramel.

Due to it being made with a vegetable, it is much lighter in calories then other chocolate mousse cakes without losing any of the flavour or texture. It has no butter or flour in it.

All the indulgence and not the calories of it’s traditional counterpart. Traditional is 577 calories and this 245 ๐Ÿ™‚

Serves 12

Per Serving:

Calories 245, Protein 7.16g, Carbs 21.08, Fiber 4.33g and Fat 14.33g


  • 400g Aubergine Flesh so about 500g with Skin and tops on.
  • 200g Dark Chocolate
  • 3 Large Eggs
  • 300g Caramel
  • 50g Cocoa
  • 1 Tbsp Vanilla Bean Paste
  • 65g Ground Almonds
  • 2 Tsp Baking Powder
  • 1 Tsp Sea Salt

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • 23cm Springform Tin
  • Microwave
  • Blender
  • Electric Whisk
  • 2 Large Bowls
  • Vegetable Chopping Board
  • Sharp Vegetable Knife
  • Small Bowl
  • Spatula
  • Greaseproof Paper
  • Clingfilm
  • Grease and Line your tin

  • Break your chocolate into small pieces into a small bowl

  • Top and tail your aubergine and puncture it several times all over with a sharp knife

    Place in a bowl, cover bowl with clingfilm and place in microwave on a high heat for 9 minutes

    When cooked remove aubergine from bowl and throw away water

  • Put the chocolate into bowl that had aubergines so it starts to melt

  • Quarter your aubergine lengthways and with sharp knife peel flesh away from its skin and put the flesh in your blender

  • Blitz the aubergine until smooth

  • Add the aubergine to chocolate until the chocolate is mixed in well and melted

  • And a smooth hot chocolate mix

  • In a separate bowl add your egg, cocoa, caramel, ground almonds, baking powder and salt.

    With your electric whisk mix until well combined and bubbly

    Then add your your aubergine chocolate mix to bowl and whisk again until thoroughly combined.

  • Spatula the mix into your prepared tin and place in middle shelf of oven and bake for 25 – 30 minutes

  • When cooked place on a cooling rack for 10 minutes

  • Then remove the cake from tin

    This is delicious hot or cold so enjoy.

    Keeps well in an airtight container for 2 days, if it lasts that long!

Chorizo And Chick Pea Salsa Tortilla


This tortilla is perfect for a breakfast, lunch or supper and can be ready in 15 minutes

Serves 1

Calories 492, Protein 23g, Carbs 35g, Fiber 6g and Fat 27g


  • Reduced Fat Wrap
  • 5g Mixed Salad Leaves
  • 50g Avocado
  • 25g Tomato Chopped
  • 1/2 Green Chilli Chopped
  • 15g Red Onion Chopped
  • 25g Chickpeas Drained
  • 75g Diced Chorizo
  • 1 Large Egg

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Small Bowl
  • Metal Spoon
  • Scales
  • Colander
  • Small Frying Pan
  • Fish Slice
  • Pop your tortilla on the plate

  • Mix your tomato, red onion, chick peas and green chillies into a small bowl and mix

  • Pop your diced chorizo into frying pan over a medium high heat, stir occasionally.

  • After a couple of minutes when fat is released add your egg and cook for another 2 -3 minutes until egg cooked

  • Whilst chorizo and egg cooking add salad leaves, chick pea salsa and avocado to tortilla.

    Then add chorizo, egg and season.

    Enjoy ๐Ÿ™‚



Think this can resonate with many.

All changes I have been through whether chosen or not can be put like this.

When changing my lifestyle habits to improve my health and wellbeing it was hard at first.

Looking at different foods, meal preparation, planning, exercise, meditation, time planning etc were all new to me.

Health and wellbeing can take time, there isn’t an instant fix so you need to keep going.

Break down your goals into little achievable steps that you can celebrate as you go.

If you have a slip up then hey, you are human, it happens but that doesn’t mean you need to stop. ย Learn from it and move on.

It is gorgeous when you hit that landmark goal at the end and you will be so pleased and proud.

Also you will surprise yourself with what you can do.

Have a wonderful week.


Evie x

Sweet Potato Hash And Mash (GF Vegetarian)


This Hash and mash is deliciously seasoned and served with a poached egg, crumbled feta cheese and fresh coriander.

Simple, quick and delicious.

Serves 1

Calories 396, Protein 16g, Carbs 45g, Fiber 8g, Fat 15g


  • 175g Peeled Sweet Potato
  • 1 Tsp Coconut Oil
  • 0.5 Tsp Smoked Paprika
  • 0.5 Tsp Crushed Chillies
  • 0.5 Tsp Oregano
  • 15g Feta
  • Large Egg
  • 0.25 Tsp Balsamic Glaze
  • Fresh Coriander Chopped

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Vegetable Peeler
  • Small Pan
  • Small Non Stick Frying Pan
  • Masher
  • Scales / Measuring Spoon
  • Spatula
  • Peel your sweet potato

    Dice half

    Quarter remaining

  • Add the quarters to small pan with boiling water and cook for 10 minutes

  • Add coconut oil to frying pan and over a medium heat add diced sweet potato.

    Stir every couple of minutes

  • When sweet potato boiled for 10 minutes, drain and mash

  • Add to frying pan with diced sweet potato and stir in well

  • Start Poaching your egg

    Then turn heat of frying pan to low.

    Add smoked paprika, crushed chillies and oregano to mix and stir in well

    Chop your coriander

  • Just before egg has finished poaching, add sweet potato hash and mash to dish, crumble feta and coriander over the top, add your egg and then drizzle over balsamic glaze.