With everything you eat, ask yourself: Is this doing my body any good or can I have something better that still gives me the same pleasure?

My recipes are not always what you expect - ingredient wise. Rather they are dedicated to increasing nutrition, increasing variety and trying something new. Many recipes also cater for those who need to avoid certain food groups due to allergies or intolerances.

Homemade Ricotta Cheese

One of my favourite cheeses is ricotta cheese. It’s so creamy and delicious, and also a good source of calcium. But sometimes I buy it from the supermarket and it

Red Quinoa Salad with Carrots

Quinoa is a South American nutritious gluten-free grain containing a variety of vitamins, minerals, a good amount of dietary fibre, low glycaemic index carbs and a little protein. It can

Lentil & Pea Patties

Lentils and peas are a great source of dietary fibre, low glycaemic index carbohydrates and protein, they are make a great team in a patty! This recipe is a healthy

Cashew & Banana Porridge

If you want something delicious and a little different to the traditional porridge, try this recipe. It’s creamy and filling. It’s also suitable for those on a gluten and dairy-free

Creamy Labneh

Labneh is a white creamy cheese made from Greek yoghurt. It is common used in Lebanese cuisine as a dip or spread but can be used in many ways e.g.

Tomato & Garlic Eggs

This is a simple recipe that can be made during the week when you need something easy for dinner or lunch. Serve it with a salad or steamed vegetable or

Date & Almond Cups

If you don’t eat dates often, this recipe may change your mind! This is simple to make and is so yummy. Personally I’m a little addicted to it! Have this

Banana & Coconut Bread

(Makes about 12 slices) This recipe is gluten and dairy free but it’s so good that anyone will enjoy it and not just those who avoid these. I’ve used healthy

Lindt Chocolate Bliss Balls

(Makes about 25-30 x 2cm diameter balls) Ingredients • 200g (1 cup) raw almonds • ½ cup (100g) hazelnut meal • ½ cup mixed seeds (I used pumpkin, chia and