Tag Archives: health

Nacho-coated spicy bean and sweet potato 🍔burgers


So it’s been almost a month of meat-free living now and I’m actually not at all missing it! I’ve had some time off so I’ve been able to experiment and enjoy all the recipes I’ve been putting together and there has been a few dodgy concoction fails but ALOT of good ones! I’m really not missing meat at home at all and I’ve not dined out as much this year as I want both dining out and meat itself to be more of a treat than a habit ( I obviously still frequent my coffee shops) I’ve been whipping up a lot of hot/cold salads and today I made something I’ve wanted to make for quite some time, an all time favourite of mine actually! As a child I loved Mexican spiced foods and spicy bean burgers were my favourite! I was actually a vegetarian for a couple of years in my early teens because as a family we all took the plunge together and I think this is where my love for these burgers stemmed from. That being said, I actually haven’t had them since childhood and I’m not sure why as they aren’t at all time consuming , a mere 20 mins tops and I was taken right back! I made mine with cornflour flat-bread as I can’t have bread at all due to a yeast allergy and I’m yet to find a suitable bread or a recipe which is both gluten and yeast free! Which is probably why I don’t make burgers often but none the less it was super tasty with the flatbread. You of course can make yours in gluten-free burger buns or normal if you’re just vegetarian. I can’t express how much these did not disappoint and I just wanted to eat all 6 to myself!


1 large sweet potato (peeled and diced)

1 can of berlotti beans (kidney beans also work)

2 cloves of garlic (finely chopped)

1 tablespoon of tomato paste

1 handful of coriander (finely chopped)

Half a bag of lightly salted corn chips/nachos

Salt and pepper

1 Teaspoon of cayenne pepper

1 table spoon of cumin

Olive oil


Start by boiling the sweet potato, garlic, and beans until the sweet potato is soft enough to mash. Drain and put into a mixing bowl.

Add all the remaining ingredients apart from the nachos and mash together and mix well.

Make into patties and set aside.

Add the nachos into your blender and mill into fine breadcrumb like texture.

On a plate cover the burgers in the nacho flour and heat a frying pan with a teaspoon of olive oil. Fry on both sides until golden.

You can also oven bake these but having tried both methods myself, I found it quicker in the pan and the burger coating was a lot more crisp. You could also double cook and bake for 10 mins then finish cooking in the frying pan.

Serve with garnish, I used baby spinach leaves and some light mayo. They are also super tasty (especially appealing for children) with a little cheese and ketchup.

If you would like the corn flatbread recipe it’s simply

Half a cup of Cornflour

1 egg

Baking powder


Half a cup of water

Combine together into a batter and simply fry like a pancake in a pan until golden on each side.


Laura x

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Veggie new year!


Wow, how long have I been away!? Well I’m back now, I’m here to stay! I had quite a long break because last year was all over the place for personal reasons and house moving etc! I hope everybody had a marvellous Christmas and we are all rearing to go in this new year of 2018!

I find New Years resolutions so cliche but what with last year seeming like a fog of chaos, I’ve vowed this year to be super organised and mindful! I mean, I know half the world are likely vowing to do the same but really I am!

Other than being Uber productive this year I’ve also decided to turn veggie! Yes veggie! Not full veggie mind you. I am going to be meat-free (and this is an ongoing thing not just a January thing) for 6 out of 7 days a week but not when I’m eating out at restaurants because let’s face it I have so many preferential needs already that I don’t want to make eating out even harder for myself and I want to be able to enjoy it as hard as that already is being gluten-free and not by choice! Now, I don’t want to step on any committed vegetarians toes here by saying I’m not doing this “for the animals” it’s mainly for my own health and well-being but I guess there is the added bonus of going meat-free and every little does help both the animals and the environment right? ( please be kind to me 🙈) Anyway, I mainly set out to consciously make an effort to eat more veg,pulses, grains, legumes etc! have always eaten healthy because of my allergies but not had a particularly varied diet of the above and tended to stick to the same few things weekly and mainly on the side of meat.

So, thus far, I’ve been green for two weeks now (nearly)and it’s actually not as hard as I thought. Food shopping is so much more fun ( not to mention easier on the pocket) and i don’t know if it’s all the added nutrients I’m eating or just the new year placebo but I actually feel better in myself. Anyway, what are your New year commitments? Do share! And I will update you with my new veggie meal ideas and of course all the clever clean bites as always!

Much love


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Carribean curried turkey and brown rice with black eyed peas

Afternoon Foodies,

I just cannot believe September is upon us already!? Not that I’m complaining because it’s the start of my favourite time of year! Don’t get me wrong, I love the summertime as sporadic as it’s sunshine may be but there is something about autumn that I find so miraculously magical. The feeling of the first cool breeze and the smell of autumnal rain just fills me with delight – warm socks, knitted jumpers, hot drinks and mulled beverages  will slowly ease themselves so comfortably back into our days – then of course there are the warm hues of the harvest season produce and all those glorious tummy warming edible concoctions that go with it. So for now as we are still amidst the transition of summer and autumn, here is one of my favourite dishes that will warm your soul on those ever darkening evenings but still has the vibrant flavours of sunshine and far away warmer climes. 


Turkey breast – 400g

Red chilli – 2 chopped 

Onion – 1 diced 

Garlic – 3 cloves,chopped

Creamed coconut – half a block chopped finely 

Thyme – 1 tablespoon

Dunns river All purpose seasoning – 2 tablespoons

Jamaican curry powder – 2 tablespoons 

Tomato – 2 chopped into quarters

Olive oil 

Salt and pepper 

Brown rice – 1 cup

1 tin of black eyed peas 


Start by putting the All purpose seasoning,curry powder,creamed coconut,onions,garlic,chilli,tomatoes,rhyme,salt and pepper and a tablespoon of olive oil in a mixing bowl and combine all together until it makes a paste. Seal the turkey in a saucepan in a little coconut oil then add to the mixing bowl of paste and rub into the meat until covered in the paste. Add a little more coconut oil to the saucepan and add the ingredients,  on a medium heat, stirring frequently to cook the spices lightly. Add about 2/3 cup of water, bring to the boil then cover and simmer while you cook the rice. 

For the rice heat some oil in a saucepan, add the dry rice and the other half of the creamed coconut block and stir together. Drain a little of the water in the black eyed peas away then pour the entire contents of the tin on the rice. Boil until the water reaches surface of the rice level then cover and turn off the heat  (the rice will then steam until ready and makes perfect rice everytime) it will usually take around 20 mins and by this time the curry should also be ready.

This dish is perfect alternative for takeout food, it’s so quick and easy and oozing with flavour! It’s more traditionally made with on the bone meat – alternative, more fatty oils would be used and served with bread or fried dumplings but there is now no reason it cannot be enjoyed in all its flavour glory in this cleaner-leaner way.


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Gluten-free Cream Tea.

imageHello all!

So with the long awaited return of that joyful ball of fire in the sky, with it comes an abundance of seasonal goodness and glorious naughty treats! Now, I don’t know about you but when the sunshine first touches my skin at the start of a new summer solstice, I think crisp white shirts, sparkling riverbanks, salads, strawberries and cream and of course bubbly drinks in tall glasses! Gloriously British summers aren’t complete without a cream tea right!? And what can be more enjoyable than making your very own Gluten-free scones to take on a summer pic-nic escapade, so get the cool boxes and wicker hampers at the ready for these little beauties!


(makes 14 scones)


2 cups of gluten free plain flour

1 cup of almond meal or ground almond

3 table spoons of baking powder

250ml of milk

120ml of single cream

generous pinch of salt


start by combining the flour, almond meal,salt and baking soda. Make a well in the middle and pour in the cream and milk combined.mix well until it forms a dough. Lightly flour your work surface and roll out to a thickness of approx 3cm and use a scone/biscuit cutter to cut of desired rounds, brush with a little milk ( you may find the dough a little too wet,for so add more almond meal or flour until you can form a decent dough to roll out) Pre-heat the oven to 200c and bake for approx 10 mins or until risen and slightly golden on top.

You can enjoy warm or wait until cooled. Add a hefty dollop of the best Devon clotted cream! I used http://www.langagefarm.com cream and http://www.bonnemaman.co.uk rasberry conserve as its gluten-free and delicious! It’s up to you what goes first, the Jam or the cream…. Personally, I  prefer one of each!


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Nutri bullet – week one!

Hey all!

I haven’t blogged for a while (as you can clearly see) but I thought I’d share one with you as I have time to spare * hoorah* and I have a new gadget! 

I’m sure everyone is well aware of the juicing craze – it’s hardly a new thing but what with liquidised super foods never quite reaching my grasp, I never really had an opinion on it before. After a short bout of illness it was time to embark on other new and exciting means of getting nutrients into my diet and I was lucky enough to have a nutribullet bestowed upon me (aren’t I a lucky girl ❤️) 
Anyway! I thought, I’d do a week or two of the standard “juice initiation” programme ( pretty much made up by myself) to experiment and see if I felt or looked anymore exciting at the end of it! Given that, they say it takes a few weeks to see any changes but I can definitely see and feel the benefits already! My energy levels are up and I don’t feel half as hungry throughout the day at work as I did previous to this experiment!

As you all know, I eat a pretty healthy diet, it’s quite diverse but I am pretty lazy when it comes to fresh fruits and I do tend to fall into a pattern of eating the same foods everyday – so I decided to subtract some of the habitual meals and add super juices in their place! I had the juices in place of meals because I didn’t want to add any extra calories to my daily intake, if you are going to do this, I would suggest to replace the meals with juices and do this for about a week once a month, that is what I’m going to do but I will probably keep the breakfast juice and to be fair the lunch time one is convenient for work but I’m going to see how it goes then add or subtract things as I go along ,depending on whether I rapidly start losing weight or something! Like I said, it’s just an experiment to see how my body will benefit from it (if at all) 

Here are some I have made so far and the plan I set for myself. I’ve had a few people ask me what I have  been juicing ( please remember, I am not a nutritionist, my plan is based around my own body and what I get along with best. This also wasn’t a weight loss challenge but just a experimental health trip 💋) – I will add more as I go on.



   Go- green morning pick up! -morning 

(Small beaker with the juicing blade)

One handful of baby spinach/kale leaves (I like to freeze mine so the juice is cooler)

Juice of half a lemon

Half a green apple 

A slice of fresh ginger 

Water up to the Max line

Carrot and ginger boost juice! – snack time 

One large carrot 

Juice of half a lemon 

Slice of fresh ginger 

 Lunch time medley! – lunch 

One whole carrot

Handful of kale

Juice of half a lemon

One avocado

Half an apple

Handful of frozen pineapple chunks

Handful of blueberries 

Teaspoon of turmeric 

  Blueberry bright ! -morning 

(Slight variation on go green juice for more filling breakfast days)

Handful of spinach

Half a green apple

Juice of half a lemon

Handful of blueberries

Slice of fresh ginger

Tablespoon of Milled linseed  

Half an avocado

I have pretty much been having two juices a day. In the morning I have a juice alongside the usual egg white one yolk omelette and a black coffee before work. At lunch, I have a more substantial juice (as above) and a natural bar and green tea. At dinner time, I have a healthy meal with a mixture of the food groups, here is one example 

 Grilled Cod fillets

Sweet potato,garlic and Kale mash

White egg frittata with tomato,red pepper,garlic,paprika,kale and a little halloumi cheese.
 – in regards to the complex carbs, it varies with sweet potato/brown rice etc I usually have a relatively low-medium carb intake but as I am having juice twice a day my dinner needs a little more sustenance or I will turn into the Incredible Hulk! Lol 

And for the sundays of gluttony such as today! Here is one more delight you can indulge in with your morning coffee (bed optional)

Banana and cinnamon pancake with walnuts!

Half a banana 

One egg

Tablespoon of honey or agave 

Two tablespoons of GF flour

A little water 

Dollop of coconut oil (if preferred)

Use the milling blade on your nutri-bullet for this one.

 whizz into a smooth,delectable paste- try not to eat it all before it touches the pan 😂 and cook in a frying pan, in oil of choice. Add the chopped walnuts and banana slices and drizzle with honey or agave.

Happy Sunday!  

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Gluten free fish and chips


Here is a british favourite, albeit a  cheat meal and slightly naughty  but most definitely a winner for that day of the week you let it all go! Being gluten free, yeast free etc 24/7 I can never indulge in the gluttonous glory that is batter from chip shops! I am a huge seafood lover and I haunt my favourite seafood spot (which i will post a review shortly)quite regularly for seared, grilled,smoked and baked etc but on this occassion ( after a few cheeky vinos) I needed something a little more carb-bustrous 😉

Anyway for this devil of a cheat meal I used haddock fillet and new potatoes for the chips, I fried (yes fried! ) them in some olive oil in a saucepan and for the batter I used as follows:

1 egg
Three tablespoons of doves gluten free self raising flour
Salt and pepper
And enough milk to form a reasonably thick batter

The gluten free flour is alot thicker when mixed with liquid so add slowly and leave for min or so to thicken and add more if required, beat into a batter, coat the fish with it,  then fry in the olive oil for about a min then flip it over and fry for another minute, or basically untill its golden in colour and cooked through.


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Evening snack monster savers- spinach, chilli, tomato, garlic, egg white grilled omelette



Here is a little recipe for when you you are circling yhe kitchen in the evening like a shark trying not to give in to carbs lol


2 egg whites 1 yolk
Sweet red pepper
1 red chilli
Two cloves of garlic
Salt and pepper
Spinach leaves

Lightly whisk the eggs with a fork in a bowl

Chop all the ingredients and lightly cook in frying pan then add the egg, cook for about a minute then place under the grill to finish.

You can sprinkle some paprika on the top before grilling for extra flavour, I like to have mine with a little red habanero sauce 🙂


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Strawberry breakfast muffins!


As its my day off, as usual I start with the intention of doing absolutely nada but then a lightbulb appears above my noggin and another clean recipe comes to mind so I have to make it right there and then incase the sudden spark of creation abandons me as fast as it arrived! The best recipes are always unplanned anyway so here is todays creation, perfect for a sunday morning lazy breakfast!


2 egg whites
1 cup of doves gluten-free self raising flour
2 strawberries
1 banana
2 tablespoons of honey
1 tablespoon of pure maple syrup
1 handful of crushed mixed nuts and dried fruit
1 tablespoon of coconut oil
Sprinkle of cinnamon

Combine all the ingredients in a mixing bowl (only one of the strawberries) put a big dollop of the mixture into muffin cases and top with a slice of strawberry.wpid-IMG_20140509_094536.jpg

Preheat your oven and
Bake for about 20 mins at 200ºc (maybe less for fan assisted ovens) basically until they look deliciously golden brown in colour and they pass the knife test with flying colours!


Treat Tip:
Why not top with your favourite clean butters and spreads, its extra super tasty at breakfast and Afternoon tea times 🙂



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FEATURE FRIDAY- Teapigs Organic Matcha powder


This weeks feature friday has been a pleasure as always! I am always on the look out for the next big thing of the health world and the lovely people at Teapigs came to the rescue this week with the newest super hero on the block ‘organic matcha tea powder’

Ive been a fan of the green stuff for a while, my good friend from japan, first introduced me to it last summer, her mum sent over a bag and I was immediately in love, however, I haven’t had any since, until now, my prayers had been answered, answered by the scrumptious Teapigs!


What is Matcha,You say?

Well Matcha is an acient japanese tea, the original preparation and consumption of ground tea was formed into a ritual by zen buddhists long ago, blends of matcha were given poetic names ‘chamei’ (tea-names) by the plantation, shop or grandmaster of the tea ceremonies. These days the lovely people at Teapigs source their Matcha from the nishio regions of Japan, where leaves are grown undercover to create lots of super healthy amino acids and chlorophyll (the green goodness) they are then dried and ground using granite et voila! theres your super matcha!


So what is the verdict?

Having spent a week with this little green machine, it certainly does what it says on the tin, I had a shot in the morning before I left the house, took some in a flask to work with me,created a recipe with it … so you can pretty much say its a winner! You can feel it working immediately from the inside out,an energy boost that (although it hurts me to say it) feels cleaner than coffee, a buzz without any aftertaste or staining of the teeth. Being an avid espresso lover, I will always have my morning coffee with breakfast but  teapigs organic matcha will most certainly be sticking around from now on to give me those amazing antioxidants it is so well renowned for


AND of course for me to make and create lots more yummy clean matcha inspired recipes for you all to enjoy using it! there are many ways to enjoy it, hot, cold, chilled or baked, iced, whipped, chuck it into all your favourite cereals and desserts…go matcha mad!
I give this feature a HUGE thumbs up! Thank you Teapigs for the goodies!


Make sure you try my Matcha energy balls recipe


and why not visit
and get your very own superhero matcha kits.


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For a chance of winning
1× Aerolatte whisk
1x teapigs organic matcha powder
1 x teapigs matcha shot glass

Simply head on over to twitter and follow @loriericeli and @teapigs and retweet the competition post! Winner will be chosen at random Monday 5th april!

Keep an eye out for my Teapigs Matcha review this friday too


Why not head on over to www.teapigs.com and use the code CLEVER and receive 10% when ordering (excludes matcha and bulk orders)

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