Lemon & Rosemary Baked Salmon

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This is the perfect healthy dinner, zesty and fresh with loads of flavour! I love salmon because it’s nice and light but really satisfying. Pair this with a nice salad or grilled vegetables for a delicious and nutritious dinner.

Serves 2



2 Salmon Fillets

Handful of Fresh Rosemary

1 Lemon

2 Cloves of Garlic

Coconut Oil, Melted

Salt & Pepper


Start by cutting two squares of parchment paper and lay each fillet on to one.


Add a sprinkle of salt and pepper and a drizzle of oconut oil.


Sprinkle generously with rosemary.


Cut the lemon in half, then cut one half into four slices. Squeeze the juice of the other half over the two fillets and then place the lemon slices on top.


Bruise the garlic cloves with the palm of your hand (no need to peel them) and pop one beside each fillet. The garlicy flavour will steam around the fish.


Wrap up each piece of parchment paper like a christmas cracker. You can just twist the ends or use a little string like I did.


Bake at 220’C for 15 minutes. The fish should be completely cooked through but still nice and moist.


Serve with some fresh greens or vegetables of your choice and drizzle with the remaining juices. Enjoy!


This recipe is Gluten Free, Dairy Free & Paleo.

Chocolate Chia Pudding


I’ve been having chia pudding for breakfast a lot lately but this recipe is a little more indulgent than what I would usually have so it’s definitely more of a dessert. For a dessert this is as guilt free as they come!

Serves 1

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3 Tablespoons of Chia Seeds

1 Heaped Teaspoon of Cacao

1 – 1 1/2 Cups of Almond Milk, Unsweetened

2 Teaspoons of Honey/Agave/Maple Syrup

To Serve: Dark Chocolate Chips, Hazelnuts


Add the chia seeds and cacao powder to your bowl or jar. I like to use little individual portion size jars. Mix them around, using the back of a spoon to crush any clumps of cacao.


Pour in the almond milk and give it all a stir. Then pour in your sweetener and stir it all around again.


Let it rest for a minute or two and then stir it all around again. The chia seeds will start to float in the mixture and thicken it. Let it rest again and stir one more time and then pop it in the fridge. Leave it in the fridge for about 2 hours before serving. If I’m making it for breakfast I make it the night before but if it’s for dessert make it before you start dinner.

When it’s ready sprinkle with chocolate chips and hazelnuts and serve.


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



Banoffee is my ultimate, favourite, desert island dessert. I could never settle for a mediocre version so this has taken me ages to perfect, thankfully it was a labour of love. It was actually one of the first recipes I ever posted, but I’ve completely revamped and improved it and I’m finally happy with it. So here is my gluten free, dairy free, vegan and paleo recipe in all its sticky glory..

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For the Caramel:

1/2 Cup of Raw Honey/Agave

1 Can of Coconut Milk

1 Tablespoon of Coconut Oil

For the Crust:

2 Cups of Ground Almonds

1/2 Cup of Coconut Oil, Melted

2 Tablespoons of Raw Honey/Agave


4 Bananas

500g of Coconut Milk Yoghurt (I use Coyo)


Start by making the caramel- this is the tedious bit! Add the honey to a pan on medium heat and bring to a boil.

Then add in the coconut oil and coconut milk. Bring the heat up to high and let it boil for about 5 minutes.

Bring the heat back down to medium and leave it to boil for about 20 minutes. It’s like watching paint dry so try not to hover!


While that’s simmering away, combine all of the crust ingredients.


Press the crust into your pie dish or pan. I used a springform pan so that I could photograph the layers but use a pretty pie dish. Bake at 180’C for about 12 minutes until nice and golden and then set aside to cool.


After about half an hour of cooking the caramel take it off the heat and let it cool a bit. Then pop it in the freezer to speed this up.

When everything is completely cool, pour your caramel out over the crust. Even if it’s a little runny it will still be delicious and the crust layer will absorb it!


Slice your bananas and lay them out over the caramel. You can do single, double or triple layers of bananas!


Whip the coyo for a few seconds so it’s nice and airy and then smother the bananas in it. I sprinkled a few dark chocolate shavings on to. Serve and enjoy!


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


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