We felt it was time for a change from our absolute favourite Morcoccan Spiced cauliflower steak recipe . We’re not even fed up with it - it’s honestly a weekly staple when cauliflower is in season, but we knew you’d like a new recipe, and so would we if for no other reason than to make my photos on Instagram look different! So we bring you Spiced Cauliflower steaks. Dusted with spice and roasted ...
Read MoreWe love this really simple dish, that tastes amazing and feels like you’ve spent a lot of time and care in the kitchen when the truth is it’s a simple one pot dish! Do marinade the chicken overnight to get the true full-on flavour. Serves 4 Ingredients 4 x 180g skinless chicken breasts 2 red peppers, deseeded and sliced 1 courgette, sliced into 1cm discs 1 red onion, cut into wedges 4 whole ...
Read MoreSometimes plain old hummus, even if it is totally delicious and home made doesn’t cut it so I’ve been experimenting with a few new flavours. Here’s my newest favourite. Ingredients 2 large red bell peppers washed 6 cloves garlic (about 1/2 a bulb), peel attached 1 tsp extra virgin olive oil 1 400g can cooked chickpeas (or soak and cook your own and cool) 3 Tbsp tahini (sesame seed butter) – see ...
Read MoreWhose joining us on Weds 6 May to cook with their kids. This week at 2.30pm we're adapting one of my favourite breakfast muffins to 'lock down' so you can use whatever staples you have in the cupboard. These are really fail proof so go for it. You can even add grated carrot, courgette or pumpkin! Makes about 20 cookies Ingredients 2oog gluten free rolled oats 100g unsweetened desiccated coconut 1 ...
Read MoreIt’s time for another cooking with Kids Recipe and today we’re making these super simple and really versatile vegan muffins. I call these Olivia’s chocolate chip muffins as my teenager loves to make a batch. The only problem is they don’t last long, at least not in our house, though they do freeze really well! Ingredients You’ll need 120g oat flour ( I use oats that I just blitz in the ...
Read MoreWhose joining us cooking with their kids. I’m so excited that so many parents are learning to cook healthy, wholesome dishes with kitchen cupboard staples while in this current situation. I know it’s a devastating situation for so many but one of the positive things that is coming out of this whole episode is that people are turning back to wholefoods as a nutritional source and away from ...
Read MoreJoin me on Weds 15th April for cooking with Kids - the treat edition. We'll be making a healthy version of Chocolate Digestives. These super simple, and really delicious biscuits, can cut into any shape your kids fancy. Eat them plain or finish with chocolate too. I'll be doing the chocolate version with homemade chcoclate too! Use zoom code 678 816 362 to get on live or join on FB in our Rise ...
Read MoreWe’re in week 3 of our cooking with Kids classes and this week we bring you two super simple dishes you can create in an instant. Nutritious, filling, inexpensive dishes that the kids will enjoy making with you and versatile enough to make again and again in the weeks to come. Get the kids to put their aprons on at 5pm this Friday 10th April and help make tea. Joinus on the free app Zoom using ID ...
Read MoreWhen you’re home alone with the kids and need food that’s nutritious, filling, cheap and easy to prepare this is it. Get the kids to put on their aprns at 5pm this Friday 3rd April and help make tea. This great ‘baked bean’ dish is so versatile. Don’t have butter beans? Use any other tinned or dried beans, which you’ve pre-cooked, or chickpeas. You could even try it with lentils. Add any greens ...
Read MoreIt’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too. Make sure ...
Read MoreI recently saw a cry go up on the Riverford Tribe FB page (where I get my organic fruits and veg) asking for ideas for what to do with a glut of cauliflower. There’s rarely a glut in our house! When they’re in season, we usually have my Moroccan spiced cauliflower steaks every week! And I love cauliflower rice and Cauliflower couscous. But I thought it was about time I came up with a hearty, ...
Read MoreThis is one of my family's all time favourites. So much so that when the Covoid-19 Virus struck and we wanted to help mums, who weren't used to having the kids at home all week and even less used to cooking healthy meals on a budget, to cope with what life was throwing at them, it was the recipe we reached for. On Thursday 26th March we start the first of our healthy cookery classes for parents ...
Read MoreWe often make a delicious sweet and sour leek dish to accompany a roast dinner and this idea stemmed from that. These coconut flavoured leeks are delicious and creamy without dairy and the fish adds a depth to the dish. Sweet potato hash is one of these super quick brunch dishes I often make and it’s a great dish to serve with the leeks. Serves 2 Ingredients 2 x white fish fillets (e.g. cod, ...
Read MoreI love Kedgeree and using up left over rice from yesterday’s curry is a great way to make a simple and quick supper. I only ever reheat rice I’ve cooked myself, so I know how fresh it is, and always ensure it’s piping hot before serving. Serves 2 Ingredients 250g cooked wholemeal basmati rice (the grains should be separated and not stuck together to ensure they mix well) 1 tbsp medium curry ...
Read MoreWe’re eating less and less meat these days and have really started to embrace being vegan 4 or 5 days a week. I only ever buy organic chicken from Riverford, where we get our organic vegetable box. If I feel like I’m craving meat then this is one of my go to dishes. Super simple, the marinade helps to tenderise the chicken and the herby greens add phyto nutrients as well as vitamins and fibre. ...
Read MoreThis is such a delicious but simple supper recipe. You could serve it with roast sweet potatoes or a quinoa salad but I like to use bought or homemade gluten free flatbreads or buy gluten free pittas (i've not mastered these at home yet) and use it as a filling. Add some fresh chilli to the pan or roast the vegetables in a little chilli oil if you want to spice it up a little. Ingredients 4 ...
Read MoreWhat’s your go to super quick brunch recipe that pretty much uses up anything left over in the fridge and pantry. This is one of mine. Together with my Autumn Shakshuka recipe which takes me right the way through to spring this great ‘baked bean’ dish is a perfect brunch or light lunch dish. You can make it in batches and reheat it too so there’s no need to cook every day if you’re struggling for ...
Read MoreI was first introduced to shakshuka when my daughter treated me to a birthday brunch in a great restaurant in Leicester. On the menu was a gluten free shakshuka with spinach and chickpeas at it’s heart. This is a very British version using up the wealth of greens that are in abundance in the UK right now. I generally serve this on it’s own (it’s super filling) but for a more hearty meal add a ...
Read MoreI love a healthy treat I can have in the freezer for when I need a quick pick me up or energising treat. These are a real hit in our house. They work just as well as a gift for a dinner party host too. Yes really, these are so good you could package them in a pretty box and gift them - believe me your friends will love you. Ingredients Coconut Filling 150g deglet nour dates, pitted. Just cover in ...
Read MoreI love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni after her first term. We’re a really foodie family and she often sends me pictures of what she’s cooking and I do the same to her. Ingredients For the flatbreads 40ml olive oil 60g coconut flour 15g powdered psyllium husk 1 tea spoon baking powder ½ tea ...
Read MoreI love the Autumn. The long nights that have us hunkering down with a mug of cocoa by the wood burning stove. The seasons shift in the colour of the trees and cold crisp days. Then along comes pumpkin season and my joy goes to another level. I’m happy to carve a pumpkin for Halloween but I’d much rather cook with them! Expect a plethora of pumpkin recipes this year as the UK is experiencing a ...
Read MoreIt’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious. Makes about 20 cookies Ingredients 2oog gluten free rolled oats 50g unsweetened desiccated coconut 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea ...
Read MoreIt’s Autumn and this year the UK is experiencing a bumper crop of Pumpkins! These Pumpkin Protein energy balls have become a firm favourite in our house. Super simple to make, you could even leave them in the hands of the kids once the pumpkin has been cooked and pureed. Ingredients 150g pumpkin puree (see note below) 2 scoops Arbonne vanilla protein powder (20g protein) 300g oats 75g flax seed ( ...
Read MoreIf like me you are looking for a healthier alternative to wheat based, sugar laden, breakfast cereal or need a snack on the go, then look no further. This super quick shake recipes is great and taste like the famous chocolate Snickers bar! Packed with protein and brimming with vitamins and minerals smoothies are a great, and nutritious way, to start your day. When I was first introduced to shakes ...
Read MoreI love these delicious blueberry lemon muffins. Bursting with the last of the fresh blueberries or utilising frozen ones, as I have done here, they’re a classic on my list of quick snacks to make in a hurry. Here I’ve used the amazing aquafaba, or chickpea water, to make them too. I find it’s best to use the water from organic chickpeas with no added salt where possible. These are not overly ...
Read MoreOne of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way ...
Read MoreI love fish cakes and when you think how super simple they are it’s a really quick supper or lunch when you feel like you have nothing in the house. These are made with tinned tuna meaning you’re pretty sure of having a healthy meal on the table even if the fridge is empty. Ingredients 1 medium sweet potato ½ cup cooked or left over brown rice 2 x 125g tins tuna 1 lemon zest and juice 25 - 50g ...
Read MoreThis is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. Ingredients ½ a bunch of fresh mint, (approx. 25g) 300 g fresh or frozen peas 300 g fresh or frozen broad beans 1 fresh red ...
Read MoreInspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper. Ingredients: 3 cups unsweetened desiccated coconut 400ml can coconut milk – chilled over night so water separates from cream ...
Read MoreI know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!) Makes about 20 cookies Ingredients 2oog gluten free ...
Read MoreFaced with a teenager doing A levels and a Tiramisu craving and my need to stay gluten and dairy free I’ve been experimenting with recipes until now. Now I’ve cracked it I bring you the best Gluten and Dairy free Tiramisu you’ll ever taste. This was so good I made it for a dinner party last weekend and it didn’t disappoint guests with or without food intolerances. You could of course make this ...
Read MoreI love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon) I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety. It looks a bit like ...
Read MoreThe sweet and salty combination of honey and Gluten free Soy sauce is a classic in many Asian dishes. Here I’ve teamed it with courgetti and rice noodles. It’s an all time favourite in our home which means if there’s salmon in the fridge we get excited! Always try to buy wild salmon that’s been ethically sourced if possible and if you can only get farmed salmon check that it is naturally farmed ...
Read MoreWhat to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’ ...
Read MoreI love to create these healthy nut clusters when I host one of my monthly healthy lunches (message me if you’d like to join me at one of them) or when I have friends coming round. They’re super simple, taste amazing and create a really healthy snack. I make a sweet and savoury batch using the same basic date mix at the same time but you can halve the dates if you just want to make one batch. ...
Read MoreToday (5th April 2019) is National Caramel Day. I mean who even knew a day like this existed but it’s here so why not embrace it. Since I gave up refined sugar my health has improved so much that I’m slightly obsessive about keeping it out of my diet long term. Once we know what serves us, and what doesn’t, it’s so much easier to make healthy choices which is why I love taking clients through my ...
Read MoreThis is one of those super quick and yet deliciously tasty meals I love to create. It’s also a great meal for those on a budget as the ingredients are cheap and plentiful all year round. You could add other vegetables, sweet potato, yams etc too if you want to ring the changes. Serves 4 Ingredients 3 tablespoons coconut oil 1 onion finely chopped 3 garlic cloves finely chopped 2 teaspoons ground ...
Read MoreI’ve been thinking of what I could make for my latest Happy Healthy Hour at home where I share my philosophy to healthy living and why I believe diets don’t work! I decided upon a chocolate brownie but wanted them to be the decadent kind. Fudgy and gooey on the inside but crunchy on the outside. Roll over, these are to die for! The quantity makes a really large batch but I’ve found this is the ...
Read MoreI love anything Moroccan but I sometimes find the dishes overly sweet when they contain lots of dried fruit. This is a subtle take on a traditiaon tagine but uses monkfish and turnip to create a really clean tatse and meal. We use this as part of our elimination diet when we are cutting out dairy, refined sugar, guten, caffeine and alcohol and reducing the amount of acidic foods, like white ...
Read MoreI love the oriental blend of Chinese five spice. I first encountered it in sweet treats when I made Gwyneth Paltrow’s muffins in her first healthy living book for Goop. They were delicious and I’ve been experimenting with it ever since. This is a really healthy treat packed with healthy spices – cinnamon, star anise, fennel, cloves and Sichuan pepper. I love that you get to choose what goes into ...
Read MoreWhen I first started easting clean I switched a few of the basics which I knew were filled with rubbish and mayo was one of them. I used to make a delicious cashew mayo and then I suddenly started reacting to cashews. Ahhh. They are in so many healthy recipes I’d created. Once I started experimenting with aquafaba things changed and this creamy, tangy vegan mayo is the result. 5 minutes, 6 ...
Read MoreThis bar was inspired by a mum of one of my daughter’s friends. They both row together and after a big race or a regatta they are seriously in need of some high density nutrition and this bar packs a real punch. Not one if you’re trying to lose a few pounds but a super nutritious treat for after a big workout or HIT session. Dry Ingredients 180g gluten free oats 60g oat flour (oats ground into ...
Read MoreHaving been gluten free for a few years I’d pretty much got desserts down to a fine art but then I added being vegan and refined sugar free into the mix and the whole world changed. I can quite see why restaurants serve fruit salad or sorbet as the vegan dessert option but honestly there are times when that just doesn’t cut it. For a special occasion I like to make something that has had some ...
Read MoreI was teaching a group of women from MIBA (Mums In Business Association) my top tips on blogging recently and mentioned that I was waiting for my favourite brands (Sweaty Betty, Whitworths, Lucy Bee, etc) to get in touch and ask me to blog for them when completely out of the blue Whitworths messaged me to ask if I’d like to be one of their Christmas Contributors. Would I ever! Not only did I get ...
Read MoreI spotted some lovely organic quince at the farm shop and just couldn’t resist them. I knew I had a gluten and dairy free pudding to make for a charity dinner party I was attending and the quince became the centre piece for me. I love the smell of quince as they ripen on the kitchen windowsill. You don’t see them too often so if you do, snap them up, this really is worth making. The ginger here ...
Read MoreGiving up bread when you first become gluten free can feel like a massive sacrifice. I’ve hunted for shop brought breads and never really found anything that I’m entirely happy with. They’re either very dry and crumbly or have so many ingredients I can’t pronounce I wonder if they will do me any good nutritionally. I’ve experimented over the years with different bread recipes and these three ...
Read MoreI was having a conversation with a mum from the rowing club about the virtues of homemade nut and seed bars and she mentioned she had a lovely recipe her teenage son adored. Me being me I got the ingredients together without really reading the full recipe and got started. I realised I didn’t have the vegan butter alternative it suggested so thought I’d improvise with oil and oat milk to create my ...
Read MoreThis recipe was inspired by Julie Cooke who was inspired by Rick Stein in his Food Heroes series. I spent all my childhood holidays at Padstow in Cornwall so have a real affinity with the sea and all things Cornish. I was at one of Julie’s Christmas Pudding making workshops recently and she had a selection of her pickles to buy. I was rather silly and forgot to read all the pickle labels and got ...
Read MoreI was thinking about healthy savoury recipes I could make for snacking on while I’m in the middle of my 30 days to healthy living pan. I’ve pretty much given up sugar and so wanted some savoury snacks that would replace what I’d normally reach for when I have one of those standing at the fridge thinking what can I snack on moments! Here’s a great alternative to the classic hummus. Now you can ...
Read MoreWe love sweet potatoes in our house so anything that makes a quick supper and uses them is usually a hit. This is so simple and you can prepare everything in advance and then reheat it when you want it making it a really quick supper for a busy evening when work and the kids activities take precedent. Ingredients 500g organic turkey mince 2 onions 4-6 medium/large sweet potatoes 1 tbs Taco ...
Read MoreI love fruit cake but since going Gluten and Refined Sugar free I have really struggled to find anything any good. There are plenty of Gluten Free Christmas cakes around, which wasn’t the case 3 or 4 years ago, but they seem to be loaded with sugar. There’s plenty of sugar in the fruit alone without adding more. So here’s my favourite version. I play around with the dried fruit depending on what ...
Read MoreI’ve been leading and participating in (on the grounds that I can then feel their pain - except that by day three I feel so fantastic I wonder why I don’t eat like this all year round) one of my 30 days to healthy living groups. One of the guiding principles is to balance the blood sugar as maintaining normal blood sugar levels is a very important part of avoiding long-term health issues, ...
Read MoreAt this time of year there's nothing better than a firm cabbage roasted and caramelised to perfection. Yum yum. Serves 4 Ingredients 1 Hispi cabbage, trimmed and quartered lengthways 1 red pepper, deseeded and cut into strips 2 garlic cloves, unpeeled 4 tbsp extra virgin olive oil 2 pinches coconut sugar or Xylitol 110g cherry tomatoes 1 tbsp balsamic vinegar 1 tbsp roughly chopped chives Sea ...
Read MoreOn a recent trip to London to meet up with my University friends we had lunch in Fortnun and Mason, one of the most famous London Stores, and I was so impressed with their cauliflower steaks that I’ve created my own version in homage to them. Enjoy. Ingredients 1 head of Cauliflower, medium to large 2 Tablespoons of Olive Oil ½ Tablespoon of Lemon Juice 1 teaspoon Ground Coriander 1 teaspoon ...
Read MoreDo you have a massive glut of courgettes in the garden at the moment? I’ve been getting creative with ideas to use them all up from pickle to courgetti pasta, frittata and even cake! What are your favourite courgette recipes? We’d love you to share them on our FaceBook or Instagram page. INGREDIENTS For the cake: 300g gluten free flour (see my flour blend below) 1 tblsp bicarbonate of soda 1 ...
Read MoreSo these tasty little bars have turned out to be a big hit. I don’t think Mr H had ever eaten peanut better until he met me but some 20 years later, while his obsession with the stuff isn’t quite as big as mine, he does still love it! These are a tasty treat and packed with healthy fats, protein and vitamins. Enjoy Ingredients For the biscuit base ½ cup Arbonne vanilla protein powder ½ cup ...
Read MoreWhen I first posted the negative side of the kids favourite spread Nutella I had mums clamouring for me to devise an alternative recipe. Well months later,and tasting after tasting I can honestly say I have cracked it (excuse the pun!). My own daughter has been the guinea pig for my batch testing and when I gave her the jar with a spoonful of this on it she beamed and exclaimed – mummy you’ve ...
Read MoreThese Vegan, Gluten Free, and Raw Hazelnut Truffles first fell into my lap when I was surfing Instagram and my friend Patrycja from the blissful plate had just posted a batch she’d made earlier that day. They looked so delicious that I just had to get busy and start making them. Having been cutting back on my sugar for nearly 4 years I had a play with the quantities as I no longer have the sweet ...
Read MoreInspired by a friend’s chocolate banana bread she posted on FaceBook recently I have created my own vegan, gluten and refined sugar free version which pulls together inspiration from a couple of recipes I’ve been playing with over the last few months. If you’re anything like us, you’ll always have the odd over ripe banana in the fruit bowl. I freeze them into chunks and add them to cakes like ...
Read MoreI’ve always loved red cabbage and fresh home-made coleslaw. I think it is a throw back to spending time with my Auntie Tede (my grandmother’s sister) who married a country man and lived in what I thought of as the depths of the country side when I was growing up. She had coal fires and a doll’s chest which I remember was as big as I was. We were allowed to explore upstairs and bring a perfectly ...
Read MoreYou know how much hummus we go through in the Hutchinson household. So much in fact that I’m always looking for new ways to spice up a batch so when I saw Dr Rupy’s spiced beetroot side dish I felt the need to experiment with it and create hummus from it too. Here’s my take on it. You can eat the beetroot as a side dish once it’s cooked so if you have more than 300g beetroot and want to make ...
Read MoreI was off to a business network yesterday and wanted to take a sweet treat which was almost sugar free to show just how delicious eating sugar free can be. I’ve been eating what I call ‘clean’ – mostly plant based and wholefoods - for almost 4 years and it has quite literally changed my life. I no longer have the debilitating headaches I used to suffer with, my brain fog and lethargy have lifted ...
Read MoreYou ’ ve probably all worked out that we all love oats in this house. Being gluten intolerant I ’ ve found it important to create interesting breakfasts to keep me away from pining for toaste and crappy cereal. This month has been all about oats as it ’ s cold on a Saturday morning when Miss H takes to the rowing lake and getting something warm inside her (and me if I ’ m using the time she ’ s ...
Read MoreThis was a delicious experiment when we had some unexpectedly huge prawns delivered in our fish box from Fish For Thought . We love the ethos of this company and get pretty much all our fish delivered fresh from them. Use friends and family at the till for a discount. Although made with prawns this dish will work just as well with white fish cut into bite size chunks, monkfish is particularly ...
Read MoreYou know how it is. You have a favourite recipe that you make week in and week out for months and then something changes and you forget all about it. Well that’s what happened to these delicious energy balls. I simply stopped making them – no idea why as I love them, I’d just forgotten all about them. I remembered them this morning and cooked up a batch (technically there’s no real cooking ...
Read MoreWe love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well. Ingredients 125g quinoa flakes 50ml rapeseed oil 250g pumpkin seeds 130g sunflower seeds 50g linseeds 3-4 tbsp finely chopped fresh rosemary ¼ tsp salt 1 – 4 ...
Read MoreVegan Chickpea Wraps These versatile Chickpea wraps are perfect as an accompaniment to curries or stews but work equally well as a salad wrap or with fajitas. I got the inspiration from the wraps they make on the Italian coast of Liguria. Here they are cooked on a super hot griddle often to great proportions and cut into triangles to serve along side fresh fish and salads. They are delicious on ...
Read MoreI got into Matcha last year after discovering Matcha Latte (made with almond or coconut milk). It made a refreshing change from peppermint tea when I wanted a warm drink that felt more indulgent than a herbal tea. Having given up caffeine 4 years ago I don’t miss the taste or the ritual of it (or the headaches I used to suffer) but I do sometimes miss the warmth of a creamy drink. These protein ...
Read MoreI’ve been experimenting with overnight oats for a while but I think it’s important to get the flavours right and add some texture too or all you end up with is a mushy goo. If that’s been your experience too, give these three delicious flavours a try – they have become staples in our household. The brilliant things about Overnight Oats is that they’re so easy to make, all you need to do is throw ...
Read MoreWhat do you do with all those unused root vegetables at the end of the week? My favourite option is to turn them into nutritious soup. This is one of my favourites. You can add pretty much anything you have to hand but I have a tied and tested recipe which seems to work well with a few tweaks here and there is we have a glut of spinach or chard etc Give it a go and let me know your favourite ...
Read MoreSometimes a good old Sunday Roast is just what you fancy. This was an experiment which was a huge success. Expect to see the chickpea stuffing coming up in many guises as I experiment with stuffing chicken breasts with a meditarean version too. I love roast vegetables and while Miss H has been reticent of late this was a real hit - possbly because there wasn't a roasted courgette in sight! You ...
Read MoreI love a home made granola where I know what’s gone into it and how much healthier it is than the shop brought stuff. This is the king of Granolas. It’s gluten free and made with coconut so is great for those who are oat intolerant too. Coconut is a fantastic source of good fat and helps you metabolise bad fat. Cocao, the purest form of chocolate without any added sugars is packed with anti- ...
Read MoreI love what I do. One of my clients recently said to me "It's like I've been transformed, just like a butterfly, and am emerging into the light. I've grown wings and am about to fly. I feel so different and it's all thanks to you". Who wouldn't love what they did when they got to work with people on major transformations which had them feeling this good. I love working with clients and ...
Read MoreI love a green juice mid-morning or mid-afternoon if I’m feeling like I need a break in the office or am just back from a dog walk. They seem to pick me up and provide a spring to my step. All that green goodness is a real energy boost. Although I’ve added so many greens I like to get a scoop of the Arbonne Greens Balance in there too as it has a broad spectrum of fruits and veg in it so you’re ...
Read MoreI’ve been experimenting with gluten free American style pancakes for ages. The mixture was either too thick to cook all the way through or so runny it became a flat pancake rather than a fluffy American style. These are pretty much perfect in every way. Packed with protein, vitamins and minerals, due to the addition of a plant based protein powder, they are super delicious. They make a perfect ...
Read MoreWhen I first suggested these as a brunch snack Mr H looked a little perplexed. I don’t know what he was expecting but they turned out much better than either of us anticipated. They are little dollops of yummy-ness on a plate. I like to serve them with a green salad, salad leaves or watercress, when in season. Half a sliced avocado and a poached egg on top really complete the dish. You could of ...
Read MoreIt’s that time of year. I am scanning the US sites with envy as I see all the amazing halloween displays and goodies to buy. Here in the UK we’re a little late to join the Halloween party but I’ve been carving pumpkins for years and love the buzz of trick or treating on a cold October night, though I do struggle to give trick or treaters all that sugar as I see it as the enemy on so many levels. ...
Read MoreI love beetroot but no one else in the Hutchinson house will touch it. I’ve tried adding it to smoothies, chocolate brownies, soups but they still detect it so I’ve now given up and have to eat a whole bunch to myself. Shame! This beetroot hummus recipe came out of necessity. I had cooked some beetroot that had arrived in our organic box but had far more than I needed so was wondering what to do ...
Read MoreOh these little bars of heaven are oh so good. When I first made them they were devoured within minutes so if I want to keep them for more than a few days I have to double the batch ingredients (which fits in my tin better too) and pop them in the freezer, ideally with a label no one can read but me! They are super easy to make and because they are 'no bake' you could even get your kids making ...
Read MoreI love a refined sugar free protein bar that is also gluten free and these are just one of my best inventions. Not only are they packed with protein and super foods but they are super tasty – they’ll keep for a week in an airtight container (if you’re lucky) – they never last that long in our house! Give them a try and let me know what you think. Ingredients ½ cup quinoa flakes ½ cup gluten free ...
Read MoreI use this gluten free flour recipe for everything from thickening gravies and sauces to home baking. It’s a perfect combination which I love and it seems to work just like normal flour in almost all of my recipes. Ingredients 125g Brown rice flour 125g Sweet white sorghum flour 175g Tapioca flour 175g Cornflour 175g Potato starch 75g buckwheat flour Directions Mix all the flours together and ...
Read MoreSometimes you need cake that really feels indulgent. I've loved watching The Great British Bake Off over the years but i'm mostly left feeling hungry and disappointed that so many of the gluten free alterntives to traditional cakes are so dense, tasteless or packed with refined sugar. This was a superb exeriement that i undertook after I had a can of pineapple pieces left over from a birthday ...
Read MoreI’m a great one for saving ingredients then doing nothing with them so when I spotted 3 unripe bananas in the fruit bowl and I already had a freezer full of frozen banana pieces ready to make smoothies I thought I’d better use them up immediately or they’d be making compost in the wormery by next week. I have to say I’ve triumphed with this recipe. It is a beautiful, light, moist cake which you’d ...
Read MorePancakes always give a breakfast the feeling of having a treat but now you can feel good about it too. Packed with energy, these chia and flaxseed super soulfood pancakes really pack a punch. They are filled with healthy omega 3, fibre and protein. It’s quite literally rocket fuel for a plantpowered diet. Ingredients For the flaxseed egg 3 tablespoons ground flaxseed 6 tablespoons filtered water ...
Read MoreIngredients 2 tbsp coconut oil 2 onions, chopped ½ tsp each ground cinnamon, coriander and cumin 2 large courgettes, cut into chunks about 2cm 2 large tomatoes chopped ·400g can chickpeas, rinsed and drained 4 tbsp raisins 425ml vegetable stock 300g frozen peas chopped coriander, to serve For quinoa 100g quinoa 300ml hot vegetable tock Handful of fresh herbs chopped - i love to use corriander, ...
Read MoreI just love a plant based smoothie for breakfast or lunch. They fill me up, satisfy my hunger for hours and are packed with plant based protein, vitamins, minerals and probiotics. For me a smoothie used to be fruit and veggies alone but I was always starving a couple of hours later. Then I discovered Arbonne Protein powder and i've never looked back. I use a combination of their flavoured protein ...
Read MoreWhen it comes to eating healthy lunches when I’m busy my ‘Go To’ is a favourite shake. I love the way a Vegan protein shake fills me up, satisfies my hunger and helps me stay energised all afternoon and into the evening. But I sometimes feel that talking about healthy shakes isn’t for everyone. For those of you who still want a healthy lunch and who prefer to have a breakfast shake here’s a few ...
Read MoreIs Cauliflower Pizza really as good as the hype? I've read a lot about Cauliflower Pizza and to be honest I was a bit sceptical. Miss H loves Pizza. She's a teenager so despite our healthy living lifestyle if given a choice she would opt for a pizza as a treat every time. Perhaps because I’ve probably always been gluten intolerant but never realised it or had it diagnosed I’ve never been a big ...
Read MoreWhen it calls for a really super quick supper I can prep before I go out of the door In the morning, or even the night before, and have on the table in less than 10 minutes these are my go to favourites. We all love Salmon in our house and it’s so good for you too. It’s a high source of protein, one of the body’s building blocks, is packed with omega 3 fatty acids as well as being full of ...
Read MorePan-fried gurnard with broad bean, spinach and mint stew Many moons ago, before we adopted a healthy wholefoods lifestyle, we used to have a similar dish to this from a top UK chef which called for a whole pack of butter and mashed potato. It was delicious but not something we ate often as we knew, even then, that it wasn’t really doing us any good. We’re real foodies in our house so the supper ...
Read MoreWhen Breakfast needs to be ‘on the go’ these are my 'go to' Jars! Sometimes there simply isn’t time to sit down with the family for breakfast and that’s when a healthy wholefoods diet is key to success, well it is for me anyway. I can simply mix a quick and nutritious shake and drink it on the go. But how about when you need more than that? That’s when my latest invention is perfect. The ...
Read MoreWant to eat a more Plant based diet? Here’s a few great ways to start. Plant-based foods are becoming more and more popular in people's diets today. More and more individuals are looking for ways they can include aspects of the plant-based lifestyle in their own everyday lives, even if they don’t want to go completely vegan. This is certainly true for me and my family. I eat a pretty much vegan ...
Read MoreThis chocolate brownie jar is an easy (and last minute) gift idea, that’s perfect for all occasions – birthdays, mother’s day, and thankyous. It goes down a treat each and every time and it’s a super simple gift that everyone can enjoy! You will need: 1 mason jar Label to decorate Wooden spoon optional INGREDIENTS: Dry: ¾ cup oat flour ½ cup almond flour 2 tbsp cornflower 1/2 tsp baking powder 1/ ...
Read MoreShow how much you care with these Healthy mother’s Day breakfast recipes to get the day started right! Mother’s day is fast approaching so if you’re planning a day of treats why not start with a healthy Mother’s Day breakfast tray. Here’s my favourite breakfast recipes to kick start her day and ensure she is energised for all the fabulous activities you have planned for her. BUCKWHEAT CREPES ...
Read MoreThis vegan chilli is gluten free and packed full of protein! As a family we make an effort to eat vegan two or three days a week but with a very sporty teenager in the house I like to know we’re keeping up with our protein intake too. When I was vegetarian in my early 20s and 30s I had such a low protein diet that over time I became quite ill. I was living on carbohydrates and sugar and it really ...
Read MoreI made this new gluten free carrot cake recipe for Mr H’s birthday and it went down so well I think it will become a monthly treat. It’s gluten free of course and also dairy and refined sugar free so would even double as a snack on our 30 days to healthy living programme. We’ve created our own gluten free flour blend - recipe below - which I’ve used here but you can just as easily use a gluten ...
Read MoreEasy to make nutritious snacks ideas to keep your healthy eating on track! One of the things that has kept me on track with my new ‘healthy’ way of eating is to have plenty of healthy snacks at the ready when I feel the munchies coming on. I always concentrate on the things I can eat rather than fixating about the things I can’t. There are far more positives to eating a healthy wholefoods diet ...
Read MoreJanuary is my favourite time to detox. I get straight back into clean eating almost as soon as the clock strikes midnight on December 31st - and I love it. When I’m eating clean I love the way my body begins to feel again, how much energy I have and how quickly I fall asleep. My skin starts to glow (to be honest I’m always getting comments about how my skin glows but that’s a whole other blog ) ...
Read MoreClose your eyes and you really do think you’re eating cheesecake! This Blueberry Cheesecake Smoothie is the most delicious thing, you might not quite believe it counts as a clean eating breakfast and it’s so filling there’s never any need to snack before lunch! Ingredients 5-6 ice cubes 1 serving Arbonne Essentials Vanilla Protein powder 1 scoop Arbonne Fibre plus 3/4 – 1 cup unsweetened almond ...
Read MoreI love hearty soups especially in the winter. I usually order a squash box at the beginning of the season from Riverford Organic Farms and they will last me for months. I store them in a cold dark place (the garage works for me) and they seem to last and last. Butternut squash are always in plentiful supply in our organic box too so I often use just them as the basis of a great soup. Here you can ...
Read MoreI’ve really struggled to find a good substitute for ‘normal’ bread and naan breads etc and then I came across a Tom Kerridge recipe in his book Tom Kerridge’s Dopamine Diet... I've changed it to be vegan and they are still super delicious. Dopamine is a natural happy drug found in all sorts of foods and eating this way is now a way of life for Tom. It’s a similar philosophy to the clean eating ...
Read MoreWe eat a lot of fish, even when we’re not eating clean and even Miss H loves it! Sea bass has such a fresh flavour that it goes really well with fennel and lemon. I love dishes that are quick and simple to prepare and cook and for me a one dish meal is a real win win which is why I love this. Simple to prep, put it all into the pan and leave it to cook while you chill with friends or family. I ...
Read MoreIt’s sometimes really difficult to be good and stay off the wheat and sugar at this time of year. Having a few healthy treats in the fridge or cupboard for when the munchies strike or to divert your focus when the Quality Street start to circulate will help. Here’s a few of my favourites: Ali’s Coconut Lemon Meltaway Snowballs I love having tiny treats available for when the munchies strike and ...
Read MoreThis is my go to recipe when I have a Vegan friend coming for ‘kitchen table’ supper. That makes me sound really posh, as if we had supper at a different table to the kitchen table quite often. We don’t. We used to have a separate dining room but, to be honest, it rarely got used to dining and when it did I felt the pressure to put on a four course spread with fancy napkins and all the trimmings ...
Read MoreI love soup and it’s a super filling soup for the coldest of days. Lentils are really healthy and a great source of protein so I often add them to salad, soups and make them into pates. The soup is especially good if you’re not much of a cook or just want something really quick and simple but that tastes delicious too. Ingredients: 1 tablespoon coconut oil 1kg carrots peeled and chopped 120g red ...
Read MoreMiss H has a chocolate habit. She rows 5 times a week so she can afford to have it but I still don’t want her eating cheap chocolate and ending up diabetic like Olympic Rower Steve Redgrave. I often make a batch of these delicious raw chocolate bites to keep her going. At this time of year they are great in her rowing bag but in the summer it’s a no-no as they melt too quickly and are best eaten ...
Read MoreThese little balls are so easy to make and mouth-wateringly delicious. You simply put everything in a bowl, mix for a little, roll them into a ball shape and they are ready to eat in a matter of minutes. Children will love making them with you too. They are raw, grain-free, gluten-free, dairy-free, egg-free, refined sugar free, and even paleo-friendly? But what I really love is that they are ...
Read MoreI made these as a treat when our Danish friends and neighbours came round for coffee last year and they are the one of those treats that gets asked for again and again. She has the recipe now but more often than not I get asked to make them! Sadly they are about to move to London so I can see me having to take batches down to them…It’s a hard life but someone has to do it and any excuse for a day ...
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