Italian Herb And Roasted Butternut Squash Soup (Vegan, GF and DF)


This soup is so rich and satisfying.  Simple to make an perfect to share at home or in a thermos.

Serves 4

Macros per serving:

Calories 123, Protein 1.5g, Carbs 13.25g, Fiber 1.25g and Fat 7g


  • 1 Whole Butternut Squash
  • 2 Tbsp Coconut Oil
  • 3 Cloves Of Garlic
  • 125g White Onion
  • 2 Tsp Dried Italian Herb Seasoning
  • 2 Tsp Dried Oregano
  • 1 Vegetable Stock Pot
  • 750 ml Boiling Water

You will need:

  • Pre Heated Oven 180C
  • Baking Tray
  • Sharp Knife x 2
  • Vegetable Chopping Board
  • Large Bowl
  • Large Saucepan
  • Spatula
  • Scales / Measuring Jug / Measuring Spoons
  • Hand Held Blender
  • Prick your butternut Squash all over with a sharp knife

    Roast at 180C for 1 hour

  • After your squash has cooked, peel and chop your onions and garlic

  • Melt oil in saucepan then add your onions and garlic.

    Cook over a medium heat for 5 mins

  • Cut your butternut squash in half and scoop out 400g of the squash minus the seeds

  • Add this to saucepan and cook for another 5 minutes

  • Add your oregano and italian herb seasoning and cook for another 2 minutes

  • Put your 750ml boiling water in a jug and add stock pot.  Stir well

    Then add to pan and bring to boil

  • Using a hand held blender blitz until soup is smooth

  • Enjoy

Spiced Lamb Chops (GF)


These spiced lamb chops are so simple to make and utterly delicious. Perfect for a mid week supper.

Makes 4 Lamb Chops

Macros per chop:

Calories 339, Protein 21.5g, Carbs 1.25g, Fiber 0.5g and Fat 27.25g


  • 4 Lamb Chops
  • 50g 0% Fat Total Greek Yoghurt
  • 1 Tsp Garlic And Ginger Paste
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Crushed Chillies

You will need:

  • Large Bowl
  • Spoon
  • Scales / Measuring Spoons
  • Griddle
  • Fish Slice
  • Add your yoghurt, ginger and garlic paste, crushed chillies, ground coriander and ground cumin into the bowl and mix

  • Add lamb chops, coat them in the mixture and leave to marinade for 30 minutes to overnight.

    The longer you marinade the more flavours the chops will absorb

  • When chops have marinated

    Heat griddle over a high heat

    Griddle for 3 – 8 minutes (depends how you like to eat them)

  • Turn and cook for another 3 – 8 minutes

    Leave to rest for a couple of minutes

  • Serve and enjoy 🙂