Healthy living recipes

Warm butternut squash-quinoa salad

Love this warm butternut squash salad. It’s so moorish, wholesome and easy to make. Perfect for lunch or dinner.

To serve 3 you’ll need:

1 small butternut squash

1/2 cup of quinoa

1 cup of boiling water

Bunch of asparagus

Handful of tomatoes

2 tbsp pine nuts

Slice of lemon

Herbs (any – I used chopped parsley, basil, rosemary, bay leave, garlic), chilli & salt to season

Optional if you have a garden – courgette stems.

Pre-heat the oven to 180C.

Peel & cube the butternut squash into small pieces. Drizzle with olive oil, chilli, salt & herbs. Place in the oven. Butternut squash will need to be baked for 25 min in total and it will need to be turned around every 10 minutes.

Boil one cup of water & season it with lemon juice, salt & herbs. Pour in quinoa and leave to simmer for 12min. It’s important to season water before adding in quinoa so it can soak up all the lovely seasoning.

When butternut squash has baked for 20min, add in chopped asparagus, courgette stems and pine nuts. Bake for another 5min and add chopped tomatoes. Mix everything well and serve immediately 🙌🏻

Chocolate chip oat cookies

I absolutely love oats, they are a true cupboard staple in our home. I have oats everyday either in porridge or as muesli, oat bars, flap jacks or cookies. I also add oats to smoothies, cakes and crumbles. The best part is that they are very nutritious and great for your gut since they are loaded with vitamins, minerals & antioxidant plant compounds.

To satisfy my oat craving, I baked these chunky chip oat cookies. They contain wonderful mix of spices which takes them to the next level. And with total 20min cooking time, you really can’t go wrong with these.

To bake 9 cookies you’ll need:

2 cups of oats

2 tbsp coconut oil – melted

4 tbsp coconut sugar

4 tbsp water

1 tsp baking powder

6 cloves – crushed using pestle & mortar

Couple shakes of cinnamon, cardamon & nutmeg

1 bar of dark chocolate

Pre-heat the oven to 160C.

Mix together all ingredients except chocolate until a good consistency dough forms. Add more water if needed. If you’re using food processor you won’t need more water.

Crush the chocolate bar into small chunks and add to the dough. Mix everything and make cookie like shapes. Bake for 15min and enjoy!

Blueberry-banana muffins

These banana-blueberry muffins are a perfection. Perfectly moist, but not soggy, sweet, but not sickly – everything you may wish for in a breakfast.

To make 12 medium size muffins you’ll need:

2 large ripe bananas

1, 1/2 cups of oat flour (you can make it by blending in a food processor / blender)

1/2 cup of water

1 tbsp cinnamon

2 tbsp coconut oil – melted

2 tbsp maple syrup

1 tbsp chia seeds

1 tbsp milled flax seeds

1 tsp baking soda

1 cup of frozen blueberries

Pre-heat the oven to 180C.

Mix all ingredients except blueberries, ensure the dough isn’t runny or stiff (if runny – add more oat flour, if stiff – loosen with water). Gently fold in blueberries and pour the mix into the muffin tray. Bake for 40-50min until the top starts to brown and the base has firmed up.

Fruit & berry oat bars

These fruit & berry oat bars are seriously good. Slightly chewy, sweet yet a bit tangy – a real crowd pleaser. The secret ingredient in these oat bars is Golden berries which are loaded with nutrients & antioxidants. On top of being absolutely yummy, these oat bars will help you keep your energy levels high throughout the day.

To make 20 oat bars you’ll need:

3 cups of oats

1 cup dried apricots

1/2 cup dried mango

2 tbsp coconut oil – melted

2 tbsp almond butter

3 tbsp maple syrup

1/2 cup dried cranberries

1/2 cup golden berries

1/3 cup water

Pre-heat the oven to 140C.

Whizz the oats with apricots, cinnamon, almond butter, maple syrup and coconut oil. Next chop mango and add to the food processor. Add cranberries, golden berries and water and whizz until a dough-like consistency forms.

Line a baking tray with the dough and bake for 25 mins. Cut the mix into oat bars as soon as you take them out of the oven to avoid crumbling into a muesli. Enjoy

Hazelnut – cacao pops

Chocolate with hazelnuts is my all time favourite combo. These hazelnut cacao pops have a lovely crunch and deep cacao flavour. With only 4 ingredients and 10 mins prep time, they make a perfect sneaky afternoon chocolate fix.

To make 19 pops you’ll need:

1 cup of blanched & roasted hazelnuts

3 tbsp coconut oil – melted

4 heaped tbsp raw cacao powder

4 tbsp maple syrup

Whizz 1/2 cup of hazelnuts in a food processor until it forms hazelnut butter. Chop rest of the hazelnuts in rough chunks. Mix all ingredients together and pour into a cute mould. Leave in the fridge to set for an hour and enjoy! Store in the fridge up to a month.

Apricot – cranberry oat bars

These chewy apricot – cranberry oat bars are amazing! So fruity and not overly sweet, perfect for breakfast or as an afternoon snack.

To make 20 you’ll need:

2 cups of oats

1 cup unsulphured dried apricots

1 cup if dried cranberries

1/2 cup almonds

1 tbsp cinnamon

2 tbsp almond butter

2 tbsp maple syrup

5 tbsp water

3 tbsp coconut oil – melted

Pre-heat the oven to 140C.

Whizz oats, coconut oil, maple syrup, water and apricots in a food processor until well combined. Next add almonds and pulse until they’re cut into large chunks. Add cranberries and pulse for few seconds until the dough binds together.

Line a baking tray and press the dough down. Bake for 25min. Cut into pieces straight away to avoid the mix crumbling into a muesli. Voila!

Chickpea brownies

These chickpea brownies are seriously good. Deep chocolate brownie base slowly melts in your mouth whilst gooey icing gives it a sweeter punch. Best of all, it’s made from natural & wholesome ingredients full of antioxidants & fibre.

This recipe will make 16-20 pieces, depending how you cut it.

Brownie base:

2 tins drained chickpeas

8 pitted medjool dates

5 heaped tbsp raw cacao powder

2 heaped tbsp coconut oil – melted

2 tbsp almond butter

1 tbsp ground flax seeds

1/2 cup soya milk (any would do)


2 ripe bananas

2 pitted medjool dates

2 heaped tbsp raw cacao powder

1 tbsp almond butter

1 tin full fat coconut milk – use only hardened fat part

2 tbsp ground flax seeds

Pre-heat the oven to 180C.

Whizz all brownie base ingredients with a food processor until a smooth dough forms. Place the dough into the baking tray and bake for 25mins. Take out of the oven and leave to cool.

Next blend all icing ingredients until smooth. Once the brownie base has cooled, spread icing on top and leave the brownie in the fridge to set for couple hours.

Cranberry – cacao oat bars

Recently I’ve been obsessed with making oat bars and experimenting with different flavours. These cranberry & cacao oat bars are great as an afternoon pick me up snack or as quick breakfast on the go.

This recipe makes 18 oat bars:

2 tbsp almond butter

2 tbsp cashew butter

3 cups oats

1/2 cups cacao nibs

1 cup dried cranberries

3 tbsp melted coconut oil

1 tbsp cinnamon

7 tbsp maple syrup

Pre-heat the oven to 140C.

Pulse all ingredients in a food processor or mix together by hand until well combined. Line the mix into a baking tray and press down until the mix becomes firm. Put it in the oven and bake for 25mins.

Cut these oat bars as soon as you take them out of the oven to avoid them crumbling into a muesli. Allow to cool and enjoy!

Carrot – beetroot soup

With only 4 ingredients, this soup is a perfect go to when you want quick and delicious food. To make a family-sized pot you’ll need:

1, 1/2 kg carrots

3 small beets

2 small onions

1 cup of lentils

Dash of olive oil

Salt, pepper, chilli & bay leaves to season

Start off by frying chopped onion until it starts to brown. Whilst your onion is sweating and browning, chop carrots (don’t worry about the size of the cut as the soup will be blended at the end) and beets add them into the pot.

Next add boiling water (this will reduce cooking time) so that it covers veggies with extra 6cm (2-3 inches) boiling water on top. Bring the pot to the boil, add lentils and seasoning. Simmer the soup for 25mins and blend until smooth. Voila!

I topped the soup with pumpkin seed oil & toasted seed & nut mix.

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