Tag Archives: recipes

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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10 min peanut butter and cocoa sponge

So guys, it’s been a while huh? I do apologise! I’ve had a busy Christmas and new year but I’m back and hungry as ever! Now, I know a majority of the professional clean-eaters amongst us have got it covered when it comes to having a varied diet and having an abundance of clean treats and snacks but what’s one more!? So for the newbies, starting the new year with hopes of a clean, healthy diet and dreams of cakes and sweet palate pleasers, I give you the 10 minute sponge cake! 


Peanut butter – 2 tablespoons

Cocoa powder – 2 tablespoons

Coconut oil – 2 tablespoons

2 eggs 

Cornflour – 2 tablespoons

Vanilla essence – optional


Combine all the ingredients in a bo and mix into a batter. Bake at 200c for ten mins.

Serving suggestion -top with chopped nuts, raisins, fruit puree, natural yoghurt and it’s like a guilt free de-constructed gateau!

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Clean and lean Brownies

Good morning all!

Last night whilst prepping my lunch for work and pondering what I could enjoy alongside by midday green tea at work, I tried my hand at some express-baking and I’m pleased to say it was most successful! Now being a coeliac I do get tired of the sight of the “gluten-free brownie” as in most coffee shops, mainly chains, it’s the only option available to me and most of the time they are quite the guilty treat! But what if there was a brownie you could make yourself in less than 20 mins, one that is not only gluten free but practically guilt free and full of macronutrients!? Well, there is and not only it’s it super tasty but it has only three main ingredients and can customise it with any extras you like, tailored to your own requirements! 


1/4 cocao powder (I used dark and fairy free) 

2 tablespoons of peanut butter 

2 large bananas (mashed)


Combine all the ingredients in a mixing bowl, together with anything else you want to add, I added a tiny bit of vanilla essence and a dollop of coconut oil to mine. (You could top with nuts or dried fruit)Line a baking tray or tin with grease proof paper and spread out the ingredients evenly. Bake for about 10-15 mins at 180c.this will make about 6 brownie slices about 1cm thick.

Leave to cool on a wire rack and then remove from the grease proof paper and cut into desired sections. 

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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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Cauliflower crust pizza! 

Back at it again with the Guilt-free delights! 

Hello all, so this week I tried my hand at the legendary cauliflower pizza base! I have been meaning to do so for quite a while but I never got around to it. It was so much easier and quicker than I imagined so it’s safe to say it will be happening more often now! You can literally top it with any pizzeria favourites of your own preference but I am a sucker for simplicity in all forms and I love a good old traditional margarita so good old mozzarella it was! 

Ingredients ( for the base) 

Two cups of raw cauliflower – blended into breadcrumb like form 

1 egg

Handful of parmasean cheese

Salt and pepper

Steam the cauliflower in the microwave (covered) for about 4 mins or until soft, put into teatowel or cloth to squeeze out any excess water. In a bowl combine all the ingredients. You can add some coconut floury I make it a little more dry if needs be. On a baking tray place some parchment paper and spoon the mixture into a heap in the middle, smooth out into desired pizza shape and bake at 180c until golden. Remove from the oven and   Leave to cool.

Next, top with your desired to pizza attributes (you can find my recipe for tomato sauce in earlier posts) and bake for a further 10-15 mins. 

And that is literally it guys! So easy and ever so tasty. And if like me you can’t stop at one slice, then it’s perfectly fine because it’s so much less naughty than the traditional version 😉 

I served mine with sweet potato fries, salad and balsamic dressing.

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Garlic and herb – Quark dip!

This awesome alternative to mayonnaise is a whole new level of deliciousness and fabulously guilt free – not to mention massively high in protein! I have always loved quark and just love to experiment with both sweet and savoury ways to use and improve it. As simple as this is, it’s going to rock your world! 


Quark – desired amount depending on serving 

Garlic – one clove

Salt and pepper 

Lemon juice – just a squeeze

Oregano – a pinch 

Finely chop the garlic and throw it along with the rest into the quark, mix well and season to taste.

And that’s it! To die for with some sweet potato fries or on salads! Dress  (whatever takes your fancy) to impress! The kids will love it too! 

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Lean turkey meatballs in tomato and herb sauce

Hey all, 

Here is one of my all time “go-to” recipes that is not only quick and easy but loved enormously by the little ones! Kids are always a fan spaghetti, because let’s face it, it’s messy and fun to eat! My son especially loves this dish and this recipe is definitely one for the whole family, fussy eaters included! 


Lean turkey breast mince – 500g

Fresh basil – a handful

Tomatoes – two

Tomato purée – two tablespoons

Balsamic vinegar – tablespoon

Salt and pepper 

Olive oil 

Egg – 1 yolk

Garlic – 4 cloves 

Parmasean cheese 

Start by getting a large mixing bowl and combine the turkey mince, chopped basil, salt, pepper, egg yolk, and a sprinkle of parmasean together. Roll the mixture well into meatballs (any size you like) 

In a non-stick frying pan out a little olive oil or coconut oil and brown the meatballs slightly on a medium heat after about 7 mins put the pan under the grill to finish of browning, I like to do this because it dries them out more and they are less likely to fall apart. Put the meatballs aside whilst you make the tomato sauce as follows …

In a saucepan heat about a table spoon of olive oil and add finely chopped garlic and tomatoes cut into quarters. Add chopped basil and sauté for 1 min. Splash on about a tablespoon of balsamic vinegar and stir. Add about half a cup of water and three tablespoons of tomato purée, salt and pepper, bring to the boil then cover and cook on a low heat for about 15mins. Add the meatballs then cover and cook for a further 10 mins so they can absorb the flavours. 

Serve with gluten-free spaghetti and salad. Sprinkle with parmesan and let the spaghetti slurping commence!!  

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Super Sunday Sweet potato and spinach hash-browns

Happy Sunday everyone! 

What a week it has been!? As it unfortunately draws to a close and the start of a new one is close but not too close, I’m sure we are all enjoying a well deserved lazy morning with our favourite breakfast delights and of course a strong coffee! I’ve been experimenting with a somewhat carby-er diet this week (good carbs of course) and this means a lot of my favourite star of this food group, the sweet potato! 

Longing for something a little different than the usual Sunday bacon and eggs, I whipped up these super quick hashbrowns! They are packed with flavour and if you want to be cheeky, they would be even more divine topped with some crispy bacon! 

1 sweet potato – grated

Wilted spinach – 1 handful

Garlic – 1 clove 

Salt and pepper to season 

Coconut oil – one tablespoon 

Start by peeling the sweet potato and grate the entire thing into a bowl. Microwave for 2 mins to soften slightly. Add wilted spinach – now I either wilt in a pan or normally, I keep a bag of spinach in the freezer for adding to recipes so I just grabbed a handful of the frozen stuff and then the warmed potato will do the wilting for you! Add the garlic and salt and pepper and a small dollop of coconut oil as this will help to bind the ingredients, alternately you could bind with egg yolk or a bit of flour. Grab a handful of the potato mixture and squash together into a ball in the palm of you hands, flatten and carefully place to fry on a medium heat in a non-stick frying pan. Try not to move them around to much as they have the tendency to fall apart. Cook for about 4 mins on both sides and occasionally press them with a spatula to keep them compressed. Top with a fried/poached egg, bacon/smoked salmon, whatever takes your fancy! Enjoy darlings and have a marvellous Sunday! 
Ciao x 

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Gluten-free chocolate donut bites

Ok, I know what youre thinking…. These arent exactly “clean” but it’s the weekend and I woke up this morning with no peanut butter in the household! That’s my excuse and ravenous for something sweet along side my coffee this morning, not wanting to leave the house because the rugby is on at 11, I decided to whip up these absolute dreams and it only took 5-10 mins! 


Gluten free plain flour – one cup 

Baking powder – one table spoon

Milk – add until forms a dough (you can use water or any kind of milk preferred, I find milk makes them more fluffy) 

Ground almond – 1/4 cup 

Chopped chocolate of any kind, cut into small squares.


Mix all together in a bowl and add just enough water/milk to form a sticky yet knead-able  dough. Take enough to make a small ball, flatten it in your hand and place the chocolate square in the middle. Roll the chocolate inside then fry for about one min in oil, constantly turning whilst it’s frying. Once golden brown, place into sugar and roll until covered. 

VERY naughty but hey it’s Saturday! 

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