Potato and Kale Breakfast Hash

This is great for a Sunday brunch! The sweetness from the sweet potatoes, tanginess from the mustard and smoky paprika pack so much flavour in to this simple recipe. It may be gluten and dairy free but it’s still delicious.

25 – 30 minutes

Serves 2



1 small potato

1 small sweet potato

1 Leek

1 Cup Kalettes or Kale (stalks removed)

1 Tbsp mustard

1 tsp smoked paprika

4 Eggs

Salt and Pepper


  1. Heat the oven to 180 degrees
  2. Chop the potatoes in to small cubes and pop in boiling water for 10 minutes, or until soft
  3. Wash and finely slice the leek, heat a frying pan (preferably one you can pop straight in to the oven) with some olive oil and gently fry the leeks until soft
  4. Pop the kale in the water with the potatoes for the last 2 minutes to soften the kale
  5. Drain the potatoes and kale and add them to the frying pan until the potatoes are lightly browned
  6. Add the paprika, mustard and season with salt and pepper
  7. If your frying pan is not oven proof, then transfer the mixture in to an oven proof dish
  8. Create two holes in the potato mixture and crack two eggs in each
  9. Place in the oven for 10-15 minutes

Dish up and enjoy!

I got my kalettes from Morrisons, but if you can’t find any then ordinary Kale works just as well.

Beef and lentil meatballs

Adding lentils to a traditionally meat based dish is a great way to extend the dish, this enables you to make the meat go further so you’re making more portions (less time in the kitchen) with less meat (saving the planet).  Lentils also add fibre which slows down the digestion process keeping you fuller for longer.

Serves 4-6


500g lean beef mince

400g tin brown lentils, drained and rinsed

1 onion, grated

2 tsp oregano

¼ cup oats

1 handful fresh basil leaves, chopped

2 garlic cloves

1 egg

Salt & pepper

Olive oil

500ml tomato passata

2 tsps. balsamic vinegar

100g reduced fat feta cheese



  1. Place the mince, lentils, onion, oregano, basil, oats, garlic, egg, salt and pepper in a big mixing bowl and mix well. Using your hands create small balls with the mixture and place them on a plate in the refrigerator for 30 minutes to firm up.
  2. Prepare vegetables or salad of your choice and heat the oven to 180 degrees Celsius
  3. Heat olive oil in a pan and fry the meatballs until evenly browned, then place in an oven proof dish
  4. Add the balsamic vinegar to the passata, mix well and pour over the meatballs
  5. Crumble the feta on top and place in the oven for 25 minutes
  6. Serve with whole-wheat pasta and a vegetable of your choice or a side salad for a balanced meal

Peanut Butter & Jam Porridge

Peanut butter & jam porridge Recipe

If like me, you think peanut butter and jam are the world’s best combination then this porridge recipe is for you! For those of who that have never tried peanut butter and jam (how is this even possible – I’m judging you), then you need to try it NOW!

Here’s my version of Peanut butter & Jam porridge

Peanut butter & jam porridge Recipe


1/2 Cup oats⁠
1 cup milk (or dairy free alternative)⁠
1/2 Cup raspberries⁠
1 teaspoon honey⁠
1 heaped teaspoon peanut butter (crunchy for the win)⁠


1. Pop the oats and milk in a pot and leave to simmer (or pop in microwave)⁠
2. In the meantime, pop the raspberries, a splash of water and honey in another pot and leave to simmer⁠
3. When the oats are done to the creaminess you like, take it off the heat and place in a bowl, top it with the raspberries and peanut butter and enjoy!⁠

*Tip: If raspberries are not in season head to the frozen section and grab a bag, they are just as nutritious and tasty!

Pea, pine nut & goats cheese tagliatelle

Pea, pine nut & goats cheese tagliatelle Recipe

I don’t have pasta very often but when I do I absolutely love it. I’m not a huge fan of dry pasta so always try and get the fresh stuff. Waitrose now do fresh wholegrain pasta which is great for a high fibre option.

This delicious recipe has 13 grams of fibre – that’s nearly half your daily intake, and it only takes 10 minutes to throw together.

Serves 1

Pea, pine nut & goats cheese tagliatelle Recipe


125g Wholegrain tagliatelle
80g Frozen peas⁠
30g Goats cheese⁠
Handful fresh Basil, chopped⁠
I tablespoon pine nuts⁠
Olive Oil ⁠
Salt & Pepper⁠


1. Pop the pine nuts in a frying pan to lightly toast them (this brings out the flavour)⁠
2. Boil the kettle, pop the peas in a bowl, cover with hot water and put a lid on the bowl⁠
3. Boil water in a saucepan, add the tagliatelle and cook until al dente (5 minutes)⁠
4. Drain the pasta and the peas, place them back in the saucepan, add the basil, salt and pepper, crumble in the goat’s cheese, drizzle with olive oil and stir. ⁠
5. Pop in a bowl, top with the pine nuts and enjoy!⁠

Salmon and Puy Lentil bowl

Salmon and Puy Lentil Recipe

This recipe gets made often on a weekly basis in our house, it’s super simple and great for those nights when you don’t have loads of time to spend in the kitchen. The lentils provide lots of fibre and are surprisingly filling, there’s plenty of veg and the salmon is filled with those all-important Omega 3’s. This is also a great recipe to double up and use for a salad the next day.

Serves 2

Salmon and Puy Lentil Recipe


2 fillets salmon

1 x packet puy lentils

Mixed peppers

Tender stem broccoli

Plum/cherry tomatoes



Balsamic Vinegar

Olive oil

Chilli flakes

Salt & Pepper



Heat the oven to 200 degrees Celsius

Place water in a pan on the stove to boil, once boiled pop the broccoli in for 3 minutes, remove and rinse in cold water

Slice peppers and place them in a baking tray with a drizzle of olive oil and salt and pepper for 10 minutes. On a separate tray place the salmon in foil, season with chilli flakes, salt and pepper – wrap the salmon in a foil parcel and place in the oven for 15-20 minutes.

In the meantime, heat a splash of olive oil in a frying pan and cook sliced onions and garlic. Add the lentils and 2 tablespoons of water.

After 10 minutes, give the peppers a stir and add the tomatoes, pop back in the oven for 10 minutes.

Add the broccoli to the onion and lentils, add 1.5 tbsp balsamic vinegar and stir.

Once the salmon is cooked, remove from the stove. Mix peppers with lentil mixture and season with salt and pepper if needed. Place on a plate, top with a salmon fillet and enjoy.

*If you’ve made extra for lunch the next day, leave the salmon and lentil and veg mix to cool down. Pop some spinach leaves in a container, flake the salmon and mix it into the lentil mixture and pop this on top of the spinach.

Spanakopita Eggs

Spanakopita Eggs Recipe

If you’re looking for a little breakfast inspiration – here it is, with a slight Greek twist!⁠I love scrambled eggs, and probably have them at least once a week. The great thing about eggs is how versatile they are – you can try so many different flavour combinations and sneak in some extra veg at breakfast.

Spanakopita Eggs Recipe

Ingredients: ⁠

Sourdough bread⁠
2-3 eggs⁠
20g Feta cheese⁠ (use reduced fat if you’re trying to cut back on calories
1 big handful of spinach⁠
Olive oil

Salt & Pepper⁠


1. Mix your eggs, spinach, salt and pepper in a bowl⁠
2. Pour in to a heated non-stick frying pan and pop your bread in the toaster⁠
3. Once the eggs are nearly done add your feta and keeping mixing the eggs⁠, this softens the feta and makes the eggs a little creamier
4. Once the toast is done I drizzle mine with a little extra virgin olive oil and then pop the eggs on top and enjoy!⁠


*Tip: Crack eggs on a flat surface to avoid the shell ending up in the food


Okonomiyaki Recipe

Despite having a tricky name, this recipe is incredibly easy and delicious. Cabbage is one of those ingredients that never sounds particularly appealing, this is a great way to use it when it’s in season and overcome the stigma that it doesn’t taste great.

Serves 2-4

Okonomiyaki Recipe


150g cabbage, finely shredded

6 Spring onions, sliced

1 Parsnip, grated

110g plain flour

½ teaspoon salt

2 Large eggs

1 tablespoon olive oil

Topping –

Light salad cream/mayo


Radishes, thinly sliced

Poached egg (1 per person)

Pickled ginger


  1. Place the cabbage, spring onions and parsnip in a large mixing bowl.
  2. Mix the eggs with ½ cup water, add the flour and salt and mix well.
  3. Add the egg mixture to the bowl of dry ingredients and mix well
  4. Heat the oil in a non-stick frying pan (with a metal handle) and place the ingredients in the pan, patting it down with a spatula to make a thick round pancake. Reduce the heat and cook for 5 minutes. Turn the grill on to medium to start heating
  5. Turn the pancake over, I use a big plate to cover the top of the pan and tip it onto before flipping, place the pan under the grill for 5-10 minutes, keeping an eye on it.
  6. Whilst it’s under the grill, boil water in a pan to poach your eggs
  7. Once the okonomiyaki is nicely browned, remove it from the grill and place it on a chopping board. Pop the poached eggs, radish slices and ginger on top and drizzle with mayo and siracha. Serve cut in to wedges with 1 poached egg per person.

Homemade Granola

Creamy yoghurt topped with crunchy granola is hands down one of my favourite breakfasts, sadly the store bought kind is often high in sugar and far too sweet! Making your own granola means you can have a tasty granola with all your favourite ingredients and less of the sugar.

Feel free to swap out ingredients according to your preferences, choose your favourite nuts, seeds or dried fruit instead of the ones I’ve added and choose gluten free oats for a gluten free recipe.

Here’s my recipe, it’s super quick to prepare.


4 Cups oats

1 Cup mixed nuts, chopped into smaller pieces

1/2 Cup pumpkin seeds

1/2 Cup coconut oil

1/4 Cup honey

1 Tsp vanilla extract

1 Cup raisins/dried cranberries


  1. Heat the oven to 200 degrees Celsius
  2. Mix all the ingredients in a large bowl
  3. Melt the coconut oil in a pan, remove from the heat and add the honey and vanilla essence
  4. Combine the wet and dry ingredients until all the dry ingredients are coated
  5. Place on an oven tray that you’ve lined with a sheet of baking paper and spread evenly
  6. Bake for 20 minutes, stirring half way
  7. Remove from the oven and leave to cool, don’t worry if it doesn’t feel very crunchy, it continues to ‘crispify’ as it cools
  8. Add the dried fruit and store in an airtight container

Enjoy over yoghurt of your choice and fresh fruit!