Category Archives: Recipes

Healthy Egg Mayonnaise (without the mayo!)


This is my new favourite food.  I need to give a shout out to Brittany Mullins of for putting me on to this combo.  I’ve not stopped eating it since I read her post about it recently!  Check out her site, it has loads of delicious recipes on it.

Egg mayo without the mayo.  Perfect for those of you who are eating clean, or who can’t eat mayonnaise.  It’s even better than regular egg mayo.  I’ve adapted the original recipe slightly, below is my version of it.

  • Ingredients:
  • 2 eggs, hard boiled then cooled and shelled
  • 1 ripe avocado
  • 2 spring onions
  • 1-2 tsp wholegrain mustard
  • cider vinegar (a splash or so)
  • salt and pepper
  • curry powder
  • cumin
  • cayenne pepper
  1. Mash the eggs in a bowl
  2. Add the avocado, mashing it and stirring it into the eggs
  3. Add the mustard and spring onions and cider vinegar
  4. Add the spices and salt and pepper to taste
  5. Leave to sit for a few minutes to allow the flavours to combine


Clean curry


Another recipe for you today.

I love a curry.  This isn’t a particularly hot one, but it is nice and warming on a cold day like today. The recipe below makes quite a large amount of curry.  It always tastes better the next day but there should still be some left over for the freezer for an easy meal during the week.  The version I’ve detailed below is a vegetarian one, but it’s good to make as a base that you can add chicken, fish, prawns etc to for protein.  I like to have a couple of boiled eggs cut up and added to it too.
The measurements aren’t precise, I’ve a habit of just chucking things in to see if it works. So there is room for a bit of playing around with ingredients and amounts.  I’ve listed what I put in the one pictured.
3 tbsp coconut oil (if you haven’t tried coconut oil yet – get some! Will do a post on it soon, but it’s a wonder oil. I use it to cook with, on my skin and hair)
1 tsp ground ginger
3 heaped tsps curry powder (I used medium)
2-4 tbsp Thai red curry paste (get a clean one, I use Thai Taste – you can get it in most supermarkets)
2 onions – I used one white, one red
Garlic – this is dependent on taste, I used 6 cloves (vampires won’t be bothering me!)
Fresh ginger – a decent sized chunk, maybe a couple of inches
Carrots – 2 or 3 decent sized ones, cut into thick slices
Parsnips – 2 or 3, cut into thick slices
1 cauliflower cut into florets
Half a red pepper, cut into chunks
Half a green pepper, cut into chunks
Half a bag of spinach
2 chillies – one red, one green
1 pint vegetable stock
1 or 2 cans of coconut milk (depends on how thick you like the curry)
lentils and split peas (about 3 good handfuls of both – soak these in water overnight or for at least a few hours then rinse before using)
fresh coriander
Salt and pepper to taste
  1. Chop the onions into chunks. Finely chop or grate the ginger root and garlic.
  2. Heat the coconut oil in a large pan, add the onion, ginger and garlic and cook for a few minutes until the onion softens.
  3. Add the spices and curry paste, cook for five minutes to release the aromas. Stir in the chillies.
  4. Add the cauliflower and stir until coated with spices and onions.
  5. Add the parsnip, carrot and peppers.
  6. Stir in the lentils and split peas until well mixed in.
  7. Pour in the vegetable stock and a can of coconut milk. Cover and simmer for about 40 minutes until the veg are cooked and the lentils and split peas have broken up.
  8. Add salt and pepper to taste and an extra can of coconut milk if you think it’s too thick.
  9. Add the spinach, stir into the curry and leave to wilt.
  10. Simmer for another 10 minutes or so.
  11. To serve, finely chop the coriander and scatter on top.


Green goodness

I’ve been sick this week, caught some bug that was doing the rounds and was feeling rubbish.  I’m lucky to have avoided most of the colds and flu that has been circulating all winter, I put it down to eating clean most of the time.

Since I got sick I’ve been drinking LOADS of green juice.  I’ve been using a few different recipes, but this is my standard version I use all the time.


1 green apple

1 pear

1 banana (the riper the better)

juice of a lemon

half a cucumber

a chunk of ginger (usually about 1 1/2 inches but I like it gingery)

3 stalks of celery

half a bag of spinach

parsley, basil or coriander (depends on what I have at the time)


sometimes I throw in some blueberries

It’s easy to make, you don’t need a juicer – I just throw it all in the blender and blend until it’s liquid.  You can add water until it becomes the desired consistency.

I drink this all year round, not just when I’m ill.  It’s great to have first thing in the morning as a shot of vitamins to start the day.  Really energises you and gives you a boost.

The juice will keep in the fridge for a couple of days, or you can freeze it and defrost it the night before to have it ready for the morning :).

Give it a go!

Healthy ‘pizza’

Healthy eating doesn’t have to be boring.  Here is a quick and easy recipe for chicken pizza that tastes great.

Take some chicken breasts and butterfly them.  If you want to make them more pizza-esque you can batter them with a rolling pin or meat hammer to flatten them out more.

Spread tomato puree over the chicken.

Top with whatever veg you want, these ones have onion, garlic, pepper, courgettes and mushrooms.  Think there are some anchovies on there too.  Add some salt, pepper and a bit of italian seasoning and they’re ready to go in the oven.


Put in the oven at 200 degrees for about 15-20 minutes.

Eat and enjoy!