Healthy Oatmeal Pancakes with a Berry Compote


Lazy Sunday mornings are perfect for pancake making. It’s become a little ritual between my boyfriend and me to have pancakes almost every Sunday. In fairness, we’d both happily eat them every morning if we had the time.

Although weekends are perfect for letting go a little and eating something less healthy, treating the entire weekend like that will have a negative impact on your health and (if you have them), weight loss goals.

So, I have pinched this recipe from My Fitness Pal and created my own healthy topping.

These pancakes are pretty good- they aren’t like standard pancakes, slightly heavier but still good and a lot more filling in my opinion.

They are almost sugar free; I managed to make 9 pancakes altogether-with 1tbsp of sugar in total, per pancake thats pretty much only a tiny smidge of sugar. You could also replace the butter with vegan butter and make it dairy free.


  • 1.1 ounces all-purpose flour (1/4 cup)
  • 1 cup oats
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup non dairy milk
  • 2 tablespoons vegan butter, melted
  • 1 large egg (use Orgran egg replacer
  • Oil/butter for pan

For the Compote

  • 1/2 cup natural yoghurt almond/coconut/soy
  • 1/2 frozen berries
  • 1/2 small banana


Preheat oven to 150 degrees c

Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine milk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
Heat a nonstick griddle over medium heat (can use frying pan). Coat pan with oil/butter. Spoon about
2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

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Vegan Raspberry and Coconut Icecream

I created this recipe for Valentines Day but thought I’d give it it’s own post as the weather becomes hotter and honestly, it’s so deeelish it really deserves it’s own post.

This is such an easy recipe you’ll be making it all the time.

So watcha gonna need:

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20 Signs You’ve Become a Proud Health Freak

1. You look forward to the swampy green thing you call a smoothie for breakfast.
2. You’re now oblivious to work mates staring at said swampy green breakfast.
3. You enjoying eating weird shit like quinoa, spirulina and kombucha.

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How to Eat Healthily on a Budget

“Eating Healthily is too Expensive”, that’s what many people say when trying to find an excuse as to why they don’t eat better. But that is what it is, an BS excuse. Yes, if you ate every meal during the day at McDonlalds, it would probably be cheaper, but you’d also be dead or seriously ill within a couple of months.

So I am posting what I eat in a week to demonstrate how easy it really is to eat well on a budget. I’ll also add my top tips on how to make your food shop cheaper.In order to bring down the cost of eating well, I will eat the same meal for lunch for a week and the same meal for supper too. Not only does this mean you aren’t wasting food by binning left-overs, but also allows you to meal-prep more easily. Here I have broken down exactly what I eat and exactly how much it costs per meal and per week. 

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Poached Eggs with Mashed Avocado and Garlic Tomatoes

I created this little bad boy today and this particular creation is actually inspired/dedicated to my brother’s because they love a good poached egg.

It’s the kind of thing I’d probably have at the weekend when I don’t have to gulp it down and rush off to work but it only takes about 15 mins to prepare so you might fancy it during the week.

This is also a super healthy meal; high protein (21g), good fats and slow burning carbs (including 19th of dietary fibre) and some veg too!

So, how’d ya make it?

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What Kind of Eater Are You?

I saw this interesting article yesterday and thought I’d share it with you. Leading obesity experts and BBC Science have tested the theory that we all have different eating habits and based on those habits, we need different foods in order to maintain a healthy weight.

I took the test and it turns out I am what the call a “constant craver” and they recommend I use intermittent fasting to help maintain a healthy weight. Take the test and find out what kind of eater you are here

7 Day Healthy Eating Meal Plan with Recipes

I have created this great meal plan to help you reach your health and weight loss goals easily, whilst enjoying what you eat. Healthy food isn’t and shouldn’t be boring! Wherever possible I have tried to make it easier and cheaper for you by turning evening meals into different lunch time meals the next day. I have also made sure each lunch time meal can be eaten cold (incase you work somewhere that you cannot cook or reheat your food) I know, I’m really thoughtful like that.

For each morning snack have some fruit, I would suggest some berries (strawberries, raspberries, blueberries) or perhaps an apple. I would also suggest having your fruit with some natural, low fat yoghurt and a little cinnamon (boosts metabolism).

For each afternoon snack I would suggest some veggie sticks (carrot, cucumber, celery) with a healthy dip such as my Red Pepper Houmous

If your STILL hungry in between meals (leave 2-3 hours between meals- including snacks), have a glass of water and wait 30 mins. If after that you’re still hungry, have some more fruit or veggies.

If you’re still hungry in the evenings after your dinner, I’d recommend trying one of my sweet treats such as Peach Froyo or Vegan Ice cream

Sunday evening is your cheat meal- I think it’s better to have it at the end of the week as a treat. Have whatever you fancy- it can be as naughty as you like! Cheat meals work because many people try and eat only healthy foods and they end up binge eating for days because it’s just too hard. Having a cheat meal allows you to enjoy some unhealthy food without the guilt. Then, when Monday comes around, you get back on track with your healthy eating. One bad meal won’t make you fat! However it is a MEAL, not a whole DAY of eating bad foods.

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Gluten Free, Vegan Spaghetti Bolognese


Today I tried gluten free pasta for the first time. I had been a bit wary about trying it (and wasting time cooking it only to be disappointed and hungry when it tasted shit) but I was pleasantly surprised. (Yes I realise the pasta I bought is swirly pasta and not spaghetti pasta- sorry!)

I bought the pasta from Waitrose- it’s made with rice flour, white maize flour and yellow maize flour. It took about 15 mins to cook and I could hardly tell the difference between that and normal pasta.

I am also very happy to have found a dairy free cheese which is totes amazeballs and probably the closest match to real hard cheese that you’re gonna get. It’s called violife original and it’s main ingredients are water coconut oil and starch. Seriously. Any vegos out there- you HAVE to try it.

With the quorn mince just be aware that some brands do add egg into the mixture. Iv found the supermarket own brands don’t.

Pasta- however much you want

Quorn mince (again however much you want)
Tbsp olive oil
1 onion, diced
1 garlic clove (minced)
Tin of chopped tomatoes
Vegetable stock cubes (oxo has wheat in so go for knorr)
Dash of lea perrins
Dash of balsamic vinegar
Salt and pepper to taste

Boil the kettle, add the pasta to a pan, cover with boiling water and simmer until cooked.

In a separate pan heat oil, add onion and soften.
Add mince and stir occasionally. Once the mince has softened add garlic and tomatoes.

Place the stock cube in a mug and mix with a small amount of boiling water (roughly 2-3 tbsp). Stir and add to the mince.

Add balsamic vin, lea perrins and salt and pepper and leave to simmer for 5 mins.

Serve with some vegan cheese grated on top.



The Benefits of Chia Seeds and Flaxseeds

Chia seeds and flaxseeds are super foods and I love them. They pack a seriously nutritional punch and here’s why:

Chia seeds are great because they are really high in fiber, omega 3 (more omega 3 than salmon- gram for gram) and loaded with antioxidants. They can also help with weight loss because they expand in your stomach so you’ll feel fuller.

Chia seeds are particular versatile because they turn into a gel like consistency when mixed with a small amount of liquid. For vegans this can be really handy when trying to find egg repacements when baking.

The list of things you can do with chia seeds is crazy long but as a couple of examples you can:

· Top smoothies with chia seeds or flaxseeds (or sometimes both)
· Create delicious fruit ‘jams’ to be used in puddings and on toast. I haven’t got around to creating my own chia jam but heres a great recipe to try
· Make chocolatey puddings
· Add to muffins
· Use to make chia, gluten free tortilla wraps.

Flaxseeds are also really high in fiber and omega 3 and phytochemicals (help to balance female hormones). Because flaxseeds are really high in fiber it is better to start with a smaller amount in foods and gradually add more. I’d start with a teaspoon and go from there.
Flaxseeds can be added to muffins, breads and crackers. Flaxseeds can also help relieve autoimmune and inflammatory disorders- yay!

You can buy chia seeds here:

And flaxseeds here:

Peanut butter and banana toast, topped with chia seeds and flaxseeds


Roasted Red Pepper Hummus


Happy Friday everyone!
Friday is my favourite day because I don’t have to work which means I get to go to my lovely yoga class. It is the perfect way to start the weekend- it’s a dynamic yoga class so the practice is quite physical but still really relaxing and peaceful at the same time. I highly recommend trying yoga if you haven’t already!

Anyway so, day off = time to post hummus recipe- yay!

The recipe does taste deeelish however it is not like the typical hummus you’d buy in a supermarket. I found the recipe here:
But adapted it slightly

What you will need:
3 large red peppers seeds removed and halved
1 red chilli, seeds removed and halved
1 tsp olive oil
1 small onion, finely chopped
1/2 tsp ground coriander
1 tsp ground cumin
1 x 400g/14oz can chickpeas, drained and rinsed
2 garlic cloves, crushed
Juice of ½ a lemon
1 tbsp pomegranate molasses (optional)
½ tsp sea salt
black pepper, to taste

Small sprig of fresh coriander
Dash of paprika
1 tsp of chilli flakes

Whack the grill on its hottest setting and line a baking tray with foil
Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray.
Grill the peppers for 10-15 minutes or until the skins are black all over. Put the peppers to a bowl and cover with cling film. Leave to cool for 10 mins

Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool .

Peel off the skins of the peppers.

Pop all the ingredients in a food processor (except the topping ingredients) and whizz up until the mixture is as smooth as possible.

Spoon the dip into a bowl and sprinkle with the paprika, chilli flakes and coriander. Eat it with whatever you fancy- I like cucumber , carrots and homemade potato wedges.

Keep it in the fridge- it will last for about 3 days

There are lots of different types of hummus you can make: pesto, jalapeno, chilli etc… coment below if you’d like to see any other hummus recipes.

Hummus is a great little snack to eat and keep hunger at bay. It’s also healthy and great to have with raw veggies.