Healthy Hot Chocolate


Who knew there was such a thing? Well there is and it only takes two minutes to make! Rich and frothy with no guilt- the ideal movie night treat!


Per Person


1 Mug of Almond or Coconut Milk, Unsweetened

2 Tablespoons of Cacao Powder

1 Tablespoon of Honey/Agave/Stevia

Cinnamon (Optional)


Heat your milk to a little hotter than drinking temperature. Add the hot milk, cacao powder and sweetener to the blender and blitz on high for about 30 seconds to get it nice and frothy.


Pour the hot chocolate into a mug and sprinkle with a little more cacao or cinnamon and enjoy!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.


Sticky Fig Chutney


This recipe is one of my mom’s masterpieces and is a family favourite! It transforms even the most mediocre of sandwiches into a gourmet masterpiece and is amazing with any kind of cheese. My favourite way to enjoy it, though, is definitely on a pizza base paired with blue cheese, parma ham and rocket (try my cauliflower pizza base). However you choose to have it I’m sure it’ll be delicious, it’s even good right off the spoon!

IMG_4475 IMG_4473


Glug of Olive Oil

1/2 an Onion

Small Handful of Fresh Thyme

250g of Dried Figs

1/3 Cup of Balsamic Vinegar

2 Tablespoons of Agave

*I was making double the recipe so don’t be thrown off by the amount in the pictures!*


Start by dicing the onion and dried figs.


Heat a glug of olive oil in a pan and then add in the onion and thyme. Cook until the onions are nice and soft but not crispy!


Add in the balsamic and agave and leave it to simmer and reduce for about five minutes.

Then mix in the figs, making sure they’re evenly coated in the onion mixture.


Pour in enough water to generously cover the bottom of the pan, leave it to reduce stirring occasionally.


When it’s nice and sticky and all the water is gone it’s done!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Courgette Fritters


These are SO delicious. I rushed through photographing them as I just couldn’t wait to eat them! They make an amazing breakfast, lunch or dinner and would be a gorgeous starter for a dinner party. You can serve them with so many different things and in so many different ways, this time I went for a light Lemony Yoghurt Sauce for drizzling and dipping. I had some amazing yellow and round courgettes from the garden, but regular ones will work just as well!

Makes 8-12 



2 Large Courgettes (of any and all varieties!)

1 Onion

3 Tablespoons of Pine Nuts

2 Eggs, Whisked

4-5 Tablespoons of Ground Almonds

Salt & Pepper

Coconut Oil


Start by toasting the pine nuts (dry on a pan for about 2 minutes). Dice the onion and add it to a large bowl with the pine nuts.


Carefully grate in the courgette and toss everything around.


Stir in the eggs with a fork, making sure it’s all mixed together evenly. Mix in four tablespoons of the ground almonds, if you think it’s still a little too wet then add in the fifth. Also sprinkle in a good pinch of coarse salt and pepper.


Heat about a tablespoon of coconut oil in a pan on medium heat. Spoon really heaped tablespoons of the mixture into the pan and swirl them out to make circles. You can make loads of little mini fritters instead if you like!


Cook for a few minutes on each side until nice and crispy.


Serve and enjoy!


This recipe is Gluten Free, Dairy Free & Paleo.


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