Ginger & Lime Fruit Salad (GF) (V)

Fresh ginger is one of my favourite flavours. It is aromatic, spicy and oh so warming. This morning I decided to spice up some super ripe mangoes I had sitting in my fridge in this ginger and lime fruit salad.

Happytummyfact – Ginger is great for an uneasy tummy especially if you are suffering from motion sickness.  It is anti-inflammatory and great for boosting your immune system to ward of pesky colds. In ancient times the Greeks would even wrap ginger in bread to help sooth their tummy woes. This eventually led to the invention of the delicious treat we now know as gingerbread.



2 small mangoes

1 cup of thawed frozen berries

1 tsp grated fresh ginger

Juice of ½ a lime

2-3 tbsp natural or coconut yogurt

2 tsp hemp seeds

Method –

  1. Chop your mangoes in to small bite size pieces
  2. In a mixing bowl add your mangoes, lime juice and ginger and mix well
  3. Repeat step two but this time with your thawed berries
  4. In your serving bowl/glass create layers with the mango and berry mix and then top with your yogurt and hemp seeds

Note- serves 2


What I was loving in February

  • Deliciously Ella Cookbook

Admittedly I have only had this book a few weeks but as an avid reader of the Deliciously Ella blog I knew I would love it. And love it I do. Every recipe sounds delicious. My favourite so far is her Sweet Potato Brownies – YUM!  Her passion for healthy eating truly comes to life on each page and I am looking forward to recreating some of that passion in my own kitchen as I work my way through her recipes.

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  • Choc Orange Tea

This month I have been enjoying sipping on Charbrews choc orange tea after dinner. I often crave something sweet around 7pm and this helps take the edge off that craving. Made from Roobios tea it’s naturally sans caffeine which means it won’t turn you into an insomniac and it’s also thought to assist with digestive problems. Without milk the orange flavour is uplifting however add a dash of creamy almond milk and it transforms into a comforting hug in a mug.


  • Coconut Oil

Coconut Oil is everywhere just now and I am a true believer.  About 2 years ago I started using coconut oil as way to help sooth my dry and occasionally eczema prone skin. Now I use it at any given opportunity. I put it in smoothies, cook and bake with it, slap it on my hair when it looks frazzled, remove make up and moisturise with it, heck sometimes I eat it off the spoon when I’m in need of a coconut fix. I’m not loyal to one particular brand, as long as it organic and cold pressed and has not been refined, bleached or deodorised I don’t mind.  I repeatedly find Biona in my shopping basket.


  • Sweet Potatoes

Nothing new here right? Wrong. I have always reserved my sweet potatoes for lunch and dinner but in January I had the urge to devour these beautiful spuds for breakfast roasted and topped with coconut yogurt, raw cacao nibs and plenty cinnamon. This Vitamin A packed breakfast was warming on a cold winter morning and so satisfying I wasn’t hungry again until lunch! Try it, I promise you won’t be disappointed.


Savoury Porridge Oats aka ‘Svoats’ (GF)

During my lifelong love affair with porridge I have never experimented with savoury flavours, never even considered it an option.  As a child I loved my porridge topped with spoonful’s of dark sweet treacle and while I have since moved away from my sugary childhood favourite, my bowlful of oats are nearly always topped with sweet fruit in some form. This morning however something strange happened. I was feeling brave and daring and topped my oats with avocado, poached egg and a touch of spicy chilli sauce and I may just have started a whole new love affair.

Happytummyfact- Studies have shown that eating oats may help lower cholesterol and reduce the risk of heart disease. They are a good source of protein, complex carbohydrates, iron and full of both soluble and insoluble fibre helping keep you full and also to keep things moving.



30g oats

1 ½ cups of water

1 egg

½ an avocado

Franks hot sauce (optional)

Salt & Pepper


Method –

  1. Soak your oats overnight in the 1 ½ cups of water.
  2. Place you oats on the heat and bring to a boil, reduce to a simmer for 4-5 minutes. Then season with salt and pepper.
  3. While your oats are cooking bring a pan of water to a steady simmer. Add a dash of white vinegar and a pinch of salt.
  4. Crack your egg in to a cup.
  5. With a spoon create a whirlpool in your water and slowly lower the egg into the water and leave for 3 mins. This will give you a soft yolk in the centre.
  6. Once your oats are cooked, plate up and top with your avocado, egg and hot sauce.

Coconut & Cashew Spirulina Bliss Balls (GF) (V)

Spirulina is a blue/green algae incredibly high in protein and essential amino acids. It is high in iron, calcium, omega 3 and B-12 and when correctly cultivated it is believed to be a very beneficial supplement.  Unfortunately while Spirulina packs a nutritional punch it can also knock you out with its ‘pond’ like flavour.

I usually enjoy taking my Spirulina in my green smoothies but I am always looking for new ways to get my algae intake while hiding the not so pleasant flavour. These Coconut & Cashew Spirulina Bliss Balls do just that. They are so delicious and I have been enjoying these in the afternoons to help beat the 4pm slump at my desk.

Happytummyfact –  Spirulina is one of the earth’s oldest life forms and is comprised of 60-70% complete protein, meaning it has all 8 essential amino acids and 10 non-essential ones that support good health.


Ingredients –

1 cup of cashews

4 tbsp nut butter of choice (I used peanut)

1 tbsp spirulina powder

1 tsp of stevia

3/4 cup of coconut flour

3/4 cup of shredded coconut

1 tbsp cinnamon

1 tbsp coconut oil

1 tbsp chia seeds

A little water to bind

Method –

  1. Place all the ingredients in to a food processor and blend on a high speed until they are well combined to form a ‘sticky’ consistency. (This can take a few minutes depending on the power of your processor & you might need to add a little water to help the ingredients bind together. I recommend you do this tsp at a time as you don’t want to end up with a sloppy mix. )
  2. Once the ingredients are fully combined spoon out a generous tablespoon at a time and roll into balls. You should have enough mix to make approx. 16 bliss balls. These should be kept in an air tight container for up to a week in the fridge.

Red Velvet Porridge (GF) (V)

You often see beautiful beets pop up in healthy alternative Red Velvet Cake recipes mostly because their naturally sweet and earthy taste is made to be paired with chocolate. It is a combination that just works. Team these two delicious flavours with a creamy bowl of piping hot coconut oats and you have (in my opinion) a marriage made in heaven. Not only does this taste like a bowl of dessert but it provides you with lots of energy and goodness to start your day too!

Happytummyfact – Beets are high in potassium, magnesium, fiber, phosphorus, iron, vitamin A B & C, beta-carotene, betacyanin and folic acid. And if that wasn’t enough they also help your liver to cleanse your body.

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50g rolled oats

1 small cooked beetroot

0.5 tbsp raw cacao

1/2 banana

250ml water

3-4 tbsp coconut milk

1 tsp cacao nibs (optional)

1tbsp coconut yogurt (optional)


  1. Place the oats in bowl with just enough water to cover and soak overnight.
  2. In the morning place your cooked beetroot, cacao, 1/2 banana, water and coconut milk into a food processor and blend until smooth.
  3. Place your soaked oats and beetroot mix in to a saucepan and gently heat. It should take about 5-6 minutes for your oats to cook through and thicken.
  4. I like to serve mine with some coconut yogurt, banana and cacao nibs. But this also tastes delicious served on its own.