Creamy Peach Smoothie



I normally add some vegetables to smoothies, however, when I made this without any vegetables it tasted too good to try to sneak some in and I didn’t want to ruin the great flavour.

I love using cashew nuts to make sauces creamy and they work great in smoothies too, if you’re not a fan of cashews, almonds would work just as well.  I also leave the skin on the peaches but if you’d like a ‘smoother’ consistency, peel the peaches beforehand.

Serves 1-2



-1 banana, peeled

-2 peaches, stones removed

-1 cup almond or coconut milk

-small handful or cashew nuts

How To Make

Throw everything in a blender and blend until smooth.

Serve immediately.

Enjoy 🙂


Creamy Honey & Mustard Dressing



Whoever came up the idea of combining honey and mustard together knows what they were doing, for me, it’s such a winning combination.  I used to love having cheese sticks (when I could eat dairy) dipped in a honey mustard dressing, however, looking back now it was such an unhealthy snack to eat – deep-fried cheese and a thick dressing!

I decided to come up with a healthier dressing and this turned out great first attempt and now is a staple in my fridge most weeks.  I use a dairy free coconut yoghurt which is quite thick so if you can tolerate dairy then natural yoghurt or Greek yoghurt would work well.

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Banana & Walnut Bread



-4 very ripe bananas

-1 cup gluten free oats

-1/2 cup ground almonds

-2 heaped Tbsp. ground flaxseeds

-1 tsp. ground cinnamon

-1 Tbsp. coconut oil

-2 Tbsp. maple syrup

-1 egg

-pinch of salt

-1 tsp. baking powder

-1 tsp. bicarbonate of soda

-1/2 cup roughly chopped walnuts


How To Make

Pre-heat oven to 180C/355F.  Line a loaf tin with greased baking parchment.

Place all ingredients except 1 banana and the chopped walnuts in a food processor and blend until you get a smooth batter.

Remove the blade from the processor bowl and add in the walnuts and stir until combined.

Pour the batter into the lined loaf tin.

Slice the reserved banana and place the slices on top of the loaf.

Bake in the oven for 35-45 minutes until browned and a skewer comes out clean.

Allow to cool slightly in the tin before placing on a wire rack.

Bread stores well in an airtight container.

Enjoy 🙂



Kale & Pea Soup


Hello!  I hope everyone has had a wonderful Summer.  I’m back from an excellent vacation.  First up was my beautiful cousin’s wedding and then I went to visit my gorgeous sister as she was renewing her wedding vows with her husband, lots of happy tears were shed this Summer.

I have also been busy practising and conjuring up lots of new recipes for the blog which I can’t wait to share with you.

I am really busy at the moment with college work, starting a new business and blogging and although there doesn’t seem enough hours in the day for everything I wouldn’t have it any other way – I think that’s the difference when you enjoy something in life, it’s not a chore!

I love a good bowl of soup as it’s super easy to prepare and you can pretty much throw anything in a pan!  This soup works well for Summer as it’s lovely and light in flavour.

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