Chickpea (gram) Flour Frittata

I like this recipe as a vegan alternative for frittatas and omelettes. I have it for breakfast or as a snack but it could be had as a main meal with the addition of some extra sides.
Chickpea flour is becoming more popular as it is a good source of protein and fibre, gluten free and an excellent vegan alternative for egg based dishes.

Veggies are a lovely addition to this recipe, I find sweeter veg works best so peppers, spring onions, beetroot, carrot are all lovely, but experiment with flavours you like, just remember to eat the rainbow by using a multitude of coloured vegetables!

Date, Almond and Cacao balls

These are super quick to whip up, taste great and are a healthy treat on the go. I use almonds and dried cranberries but any mixed nuts or dried fruit will work. I also soak the dates for 10 minutes before but this isn’t essential. Whilst I’m not a fan of too much dried fruit due to excessive fructose, as these are mixed with nuts which are more in quantity than the dates, this slows down the absorption of the fructose and prevents any blood sugar peak.

Roasted Sardine, Tomato and Basil dip

I know sardines aren’t the most popular but as part of the SMASH (Sardines, Mackerel, Anchovies, Salmon, Herrings) oily fish family, they are a fantastic source of omega 3 essential fats which are essential for optimum health. This dish tastes deliciously of basil and tomatoes with just a subtle hint of fish and is perfect with corn chips, crackers or crudites.

Sweet Potato Rosti

I love these sweet potato rostis for breakfast but they are so versatile they could be a dinner, a side dish, a snack…

I adapted the recipe from Dale Pinnock’s ‘The Power of Three’ recipe book, I always recommend his books in clinics as his recipes are simple, easy, healthy and don’t require any unusual ingredients you can’t get from a regular supermarket.

I used chia in place of egg and also added zaatar for some extra flavour. You can try a variety of different flavours though, any herbs or spices of your choice.

Fruit and Nut Bites

These delicious fruit and nut bites are one of my essential snacks as they offer a small sweet kick without being a guilty treat. I adapted the recipe from Marilynn Glenville’s book ‘natural alternatives to sugar’ but have found it so popular with friends and family, especially children, I decided to publish it on here. Can be made in a batch and stored in an air tight container for around a week. I use mixed spice for flavouring but this is optional or you can experiment with your own depending on your taste preferences.

Fruit and Chia Seed Jam

This is such a quick and easy way to make jam which doesn’t require a whole tonne of sugar! Use any fruit of your preference, I find it a great way to use up fruit which is ‘on the turn’. The chia seeds are what gives it the jam consistency and if the fruit is ripe, you won’t need to add sweetener. if it is a little on the tart side, then a drizzle of honey or maple syrup is fine! Delicious on toast, stirred into porridge or as a topping on puddings.

Grilled Avocado with herbs and spices

Easy, quick and nourishing snack or side dish. Choose from either the herbs as a seasoning, or the spices, or separate the avocado slices and have both!

Indulgent Cacao and Banana Puddings

I whipped these up quickly one evening when I was craving an indulgent pudding, simple ingredients which I had in the cupboard anyway. The maca powder adds a malty taste which I adore as, when mixed with cacao, the pudding takes on a caramel flavour. Maca powder can be expensive so if you buy it, use it in smoothies too so it doesn’t become one of those ingredients that sits unused! Or leave it out altogether, the pudding will still be delicious! These puddings are gluten free, dairy free and refined sugar free.