Delicious Gnocchi (v)

GnocchiI wish you all could have been in my kitchen to try this. It was the most delicious consistency you could ever wish for in a gnocchi. So soft, so superior to any pasta or rice, it was honestly the perfect companion to my new healthy pesto.

Nobody should be denied something this delicious, especially when it has so few ingredients.

[Serves 2]


  • 5 Medium Potatoes (was 430g when weighed, raw and peeled)
  • Flour (I used Spelt)
  • Salt
  • 1/2 Tbsp Xanthan Gum (Can use starch)
  • Homemade Pesto

Cook the potatoes (I steamed, cutting them in small pieces to make it quicker) and mash them.

Mix with salt and Xantham Gum (or starch) add flour until it becomes a dough, roll-able consistency (for me this was around 170g).

Gnocchi Dough

Flour your surface, roll out the dough into a long snake as thin as you would like the gnocchi to be, then cut off your gnocchi from the end. Roll them into little balls and press a fork down on them to create a good gnocchi shape.

Gnocchi Balls

In a big saucepan bring some water (with a pinch of salt) to the boil, gradually add the gnocchi (don’t rush this part, I staggered the gnocchi in parts), the gnocchi will sink and after a few minutes rise to the top to tell you that they are ready. With a slotted utensil, scoop them out (you can get a bit of a conveyor belt system going as you take ready ones out and sink new ones in).

Your gnocchi are done, add some sauce (in photos shown with my pesto, which I recommend trying, can also use a tomato sauce).

Serve, be mind blown, enjoy.




Pesto (v)

PestoI’ve been avoiding pesto for a few weeks now. It used to be an absolute culinary staple for me and my recipe was so so tasty, but after I started being really meticulous about what I was consuming I realised I was putting a LOT of olive oil in it. Now, olive oil isn’t bad but you don’t want to be having more than a few tablespoons in a day (this was more). I was faced with the task of making a recipe I loved healthier and still maintaining delicious-ness. If you haven’t guessed yet by this post being in existence I did it, see below.

Makes the total amount in photo, one heaped ramequin.


  • 10ml Olive Oil
  • 60g Sundried Tomatoes
  • 10g Pine Nuts
  • 1 Big Handful of Fresh Basil
  • pinch of salt
  • 2 Tbsp Nutritional Yeast (or “cheese” alternative)
  • 1/2 Cup Water

Roast the pine nuts on the hob until they turn golden.

Place all ingredients in the blender and blend to your desired consistency.

Not that you are likely to eat all of this yourself but in case you did it all totals to 300 calories, and a hell of a lot less fat than my last batch.

Can be served with pasta, rice or maybe THE UNBELIEVABLY DELICIOUS GNOCCI I JUST MADE. Hopefully by the time you read this I’ve already put it up, so see above 🙂

Love and Light,



Spiced Parsnip Soup (v)

Parsnip Soup

Sometimes I forget how tasty parsnips are. They are so tasty that I was worried I was going to eat them all while they were steaming…

Luckily I didn’t (I did eat a few pieces) and this soup turned out great. I’m learning that the secret to a good soup is to keep it simple and focus on one or two vegetables, often you can think it’s better to max out on nutrients and put a bit of everything in there, or you worry you don’t have enough flavour but you just need to have faith that one or two is enough. Simple is delicious.

Also I learned a new Vitamix trick, I like my soups chunky, with varying degrees of chunkyness, and I know that if you whack the whole mixture into the Vitamix and throw it on high you’ll have a very smooth soup (and admittedly for some soups that works really well) but it’s fairly commonplace to transfer some if not most of the mix in, blend and then return it for some thick and some blended. This time I did that TWICE (see instructions) by making some of the soup smooth, transferring it back to the pot and then putting a second load in the Vitamix and pulsing, the results were great and I had three different thicknesses in there.

[Serves 2]


  • 2 Parsnips, peeled and chopped into chunks (Around 180g)
  • 1 Shallot, chopped
  • 1 Garlic Clove, minced
  • 100g Cannellini Beans (soaked)
  • 1/2 Tbsp Fenugreek
  • 1 tsp Cumin
  • 500ml Vegetable Stock
  • 2 Tbsp Nutritional Yeast (or “Cheese” of your choice)
  • Optional: Fresh Rosemary

Steam the chunks of parsnip until soft (probably around 15-20 minutes), putting some sprigs of rosemary in there as well brings out a really nice flavour.

Roast the Cumin and Fenugreek in a frying pan for 2 minutes (tasty smell!) and then added the garlic and shallot and cover them in the spices for around 5 minutes.

In a saucepan add all the ingredients to the vegetable stock and cook for around 5-10 minutes. Here comes the Vitamix trick (can be done in any blender) transfer 3/4 mixture into Vitamix (try and leave some chunkiness especially the beans because they’re always nice whole in a soup), blend this on high until smooth, transfer back to the saucepan and stir. Optional (advised) extra: place a second load into the Vitamix (maybe half) and give it some quick pulses to loosen it up then put it back in for a super variety of thickness.

Serve, and always do enjoy.




Chickpea Tomato Curry (v)

Chickpea Curry

This Chickpea meal was a wholesome spicy delight. Found from fellow blogger Nade in the Kitchen (and adapted ever so slightly) the spices on the hob will make your kitchen smell AMAZING (my housemate even messaged me from upstairs – lazy – to let me know this)

Chickpea Curry 2

[Serves 2]


  • 2 Garlic Cloves, minced
  • 2 Onions, chopped
  • 1 Piece of Fresh Ginger
  • 1 tbsp Ground Cumin
  • 1 tbsp Curry Powder
  • 1 tsp Fenugreek
  • 1 tbsp Red Curry Paste
  • A few Tomatoes (3 would be good, I only had 2)
  • Handful Frozen Kale
  • 1 Can Chickpeas
  • 1 Can Chopped Tomatoes
  • Optional: 1 Chili, chopped (if you like things hot), some Sweetcorn (I like sweetcorn)

Roast they cumin, curry powder, fenugreek, chili and curry paste for 2 minutes [SMELL those aromas]. Add garlic, onions and ginger and fry for about 5 minutes on medium-high heat.

Add the tomatoes and let simmer for 10 minutes on medium-low heat. Add spinach and chickpeas and let simmer for another 20 minutes, until it has the consistency you like. Season with salt and pepper and serve with whatever you like (naan bread, couscous, rice, quinoa etc.)




Healthy Snack Ideas!

Beetroot CrispsCabbage CupRoasted Broccoli

Hello there!

If like me you often find yourself reaching for a tasty snack, this can be PRECISELY the moment your day unravels and I think this comes down to what you have in the house, but when you feel like having a snack – that’s allowed! Even a cookie is allowed! But to avoid the bitter disappointment of finding yourself face down in a bucket of chocolate (as I said – don’t have it in the house!) here are some healthy snack ideas that will leave you guilt free. They also can be served as a starter too!

Tasty Snacks:

  • Beetroot Crisps! Using a mandolin slicer, slice the beetroot thinly and lay out on the grill, you can add a touch of oil/salt but I leave them plain, take them out when they are crispy enough for you (for me this is around 15-20 minutes). These are really tasty and the smell of them roasting is wonderful.
  • Cabbage in a Mug This one is probably the one I do most often and may be my favourite, steamed cabbage is delicious and sweet and often exactly what I need, don’t knock it till you’ve tried it, I don’t know why I got into the habit of serving these in mugs it just felt most appropriate.
  • Roasted Broccoli Broccoli has this lovely way of going crispy when you put it in the oven, I place it on a baking tray and cover with nutritional yeast (or the “cheese” of your choice)
  • [As per one of my earlier posts] Roasted Chickpeas are an amazing snack, just chickpeas laid out on a baking tray, add some olive oil, salt, maybe a dash of cayenne pepper and leave to roast for 35 minutes.




Leek and Lentil Soup (v)

Leek and Lentil Soup

Happy Easter! Here’s a light (but very filling) lunch to make up for the chocolate.

I’m really into lentils at the moment and this soup is probably my favourite soup that I’ve made so far it was simple to make, extremely filling and tasty.

I am at this very moment looking into getting some new crockery to mix up the images a bit, I love the look of thai bowls or even some wooden just to really give your eyes their worth. I’m sorry the picture isn’t more exciting, it’s always difficult when you’re taking pictures in a state of hunger (this bowl was empty approx 35 seconds later).

Serves 2 [technically speaking it came to around two bowl-fuls but I did eat both]

Feel free to mix around the ingredients I imagine this would be delicious with kale or cabbage, also an important note if you like a thicker soup, it would be delicious with added potato, I added hemp protein powder (workin’ on my abs) so it was thickened considerably and would be great without it but a potato would be perfect for extra thickness.


  • 2 Medium Leeks
  • 1 Small Onion
  • 1 Clove Garlic
  • 500ml Vegetable Stock (Marigold Swiss you know me)
  • 60g Red Lentils
  • Optional: 1/2 tbsp nutritional yeast, ground pepper

Start the lentils off by covering them in cold water in a saucepan and bringing them to the boil. Then reduce heat (I like to add 1/4 tsp vegetable stock) and cover for 15 minutes.

Chop onions, leek and garlic and fry them in a bigger pot (if you wanted to add the nutritional yeast, this is where that goes in for an added cheesy flavour). Stir vegetables until they have softened and pour in the vegetable stock. Leave to simmer for around 7-10 minutes then pour half to three quarters of the mixture into a blender and blend until smooth (this all depends on how chunky you would like it). Reunite the blended and unblended vegetables and serve with the lentils on top, perhaps adding some ground pepper.




Sweet Potato and Lentil Bake (v)

Sweet Potato Bake

Fancy eating a BIG plate of food? For under 500 calories that is.

(If you are trying to lose weight I do believe the secret is avoiding a lot of calorie dense foods such as oils and eating a LOT of low calorie foods, such as this meal, your stomach will feel full on a certain size/portion of food no matter what, so if you want to get slim and don’t want to feel hungry all the time- or ever, start by making little switches to your meals and eat lots and lots of tasty whole foods!)

I think I’m going to be feeling full for a really, really long time.


  • 1 Large Sweet Potato
  • 50g Dry Red Lentils (could use beans but I went with lentils for their higher level of protein)
  • 1 Courgette
  • Handful of Kale
  • 1 Spring Onion
  • 1/4 tsp Vegetable Stock (As always I use Marigold Swiss but I’ve started using low salt as I didn’t realise the sodium levels in the original)
  • 2 Tbsp Ketchup (Again, I use an organic low salt ketchup, your heart will thank you for it)
  • Optional: “Cheese” (I used 25g of Redwood Cheezly Dairy and Soy Free)

Prick the Sweet Potato a few times and bake it in the oven on around 170/180°C for about 50mins (check on it around halfway and turn- I also wrapped it in foil)

Once the sweet potato has around 20 minutes to go put the lentils in a saucepan, cover in cold water and bring it to the boil on high, lower the temp, add in the vegetable stock and cover for another 15 minutes.

Chop the vegetables (feel free to mix and match with these depending on what you have) and steam them until they are your desired softness.

Serve it all up! I cut open the sweet potato and put everything inside but I had a lot of excess veggies, you could chop it up and mix everything together for a big tasty tagine like dish.

Enjoy the fullness.