As you may have seen from my other energy ball recipes they often contain natural sugar derived from dried fruit such as dates, apricots, sultanas and so on. I thought I would come up with a low-sugar recipe for all of you who are trying to watch your sugar intake and possibly lose weight.

By now you will know that I LOVE my kitchen and its actually a place I feel like I can relax and switch off! I spend hours upon hours creating and trying out new recipes and working out ‘easy’ ways of doing things! Hence the reason I thought…

I have to say there was a bit of trial and error with this dish! I was a fritter virgin until I made these…which is quite surprising as they are so easy to throw together (as long as you get the measurements right!!).

Apple Cider Vinegar (ACV) is not something I took to straight away. In the beginning I went down the track of just adding honey, but no amount of honey could cut through the awful taste…..so I gave up.

I’m having a moment with mixed mushrooms! The depth of flavour that you get from asian mushrooms is incredible! I topped this off with truffle oil and a creamy vegan sauce which worked SO well! I want to make this again ASAP it reminded me of a rich carbonara!!

I know Matcha has been ‘popular’ for a while now but it’s only recently I’ve really developed a taste for it…..I mean, I should say ‘obsession’…

SOUP!! I love a good soup and I can’t get through winter without a few soup recipes up my sleeve. This one I gave to the lovely team at Mode Sportif so if you would like to check out the recipe, click here

What is not to love about a hearty, vegetable ramen? I have called this ‘unconventional’ as I tend to throw in whatever I have in the fridge….in this case I had some broccoli and cauliflower but you could add any vegetables you like.

This is a great one for meal prep as it is so quick and easy and it will keep in the fridge for a few days. I like to use a mix of almond milk and coconut water but you could also use fruit juice or water if you don’t want it to be too creamy.

As many of you know I have recently been contributing recipes to the Slinkii blog. I really wanted to get a summer vibe going even though it’s the middle of Winter so I created this…

Excited to share with you my first recipe for the Slinkii blog! I will be writing more recipes for Slinkii in the coming months so make sure you check back here and on the Slinkii site, here. If you are unfamiliar with Slinkii here is a little bit about the brand…

I feel compelled to write something about the recent events concerning Britain’s referendum and the result to leave the EU. Being British in a foreign country has always felt strange to me…I mean I still refer to Britain as ‘home’ despite having lived in Australia for 7 years.

You all know how much I love my chia puddings! SO easy to make, low fat, nutritious and delicious! Check out this yummy recipe I did for the Slinkii blog here

It is no secret that I love Haloumi and because it is quite a salty cheese it compliments the sweet roasted pineapple really well. You can be inventive and use whatever you have in your fridge like avocado, peppers, cucumber, carrot, chilli, onion and so on! I made an omelette to go in this one…so good!!

I thought I would adapt the ‘socca‘ that I made a few weeks ago and make a chickpea pizza! So, as you would have read from that post, chickpea (or besan) flour is a great substitute for normal flour and it is gluten-free!

You all know how much I LOVE my lettuce cups 🙂 yes, well it doesn’t all stop just because its winter! Vegetable san choy bau is one of my favourite winter dishes to make and the leftovers (if you have any) are perfect to take to work the next day!

Now this is something that takes me back to my childhood! My mum makes such a good veggie chilli…so you have her to thank for this! This is a great one to make for meal prep as it freezes really well, it’s full of natural goodness, the kidney beans form a good source of natural protein whilst still being naturally low-fat.

Recipe feature for the mode sportif blog: Mode Society. Please find the link, here. Warm Vegan Porridge with home-made berry jam

I’m not a big fan of authorising sweet-treats for breakfast just because it contains ‘natural’ sugar. I do honestly believe in a well-balanced diet so if you want pancakes for breakfast covered in lashings of maple syrup then that is great! But I wouldn’t recommend it as a morning ritual.

I am quite literally a soup-aholic! So when winter comes around the first thing I think of is the FASHION (love those layers, knits and boots!) and all the hearty, home-made comfort FOOD I can make at home.