Protein Pancakes


A lazy weekend treat, which you don’t have to feel guilty about! You can substitute with other protein powders but these two I have tried and tested. Whey protein tends to make the pancakes more soggy in my opinion.



160g gluten free flour

20g hemp/ rice protein powder

1 tbsp. xylitol

1 tsp. baking powder (gluten free)

2 tsp. vanilla extract

2 bananas mashed

140ml almond milk

The Road to deliciousness

  1.  Put all ingredients into a bowl and whisk.
  2.  Melt some coconut oil into a frying pan and add a spoonful of pancake mixture, as sides begin to bubble, flip pancake over. (You can keep the pancakes warm in the oven whilst you make the others.)
  3.  You can serve the pancakes with nutella if you are feeling naughty or a berry sauce made from handful of frozen berries warmed on the hob and then blended.

Sweet Potato and Fried Sage Risotto


Fried Sage is the dream, I could eat a whole plate of it. I add it to anything which is just about reasonable to finish a meal, but it works perfectly with this risotto (even for those less enamoured.)

Risotto close up

Ingredients (Serves Four)

  • 2 Sweet Potatoes- peeled and cubed
  • 1 tbsp. dried Rosemary
  • Olive Oil
  • 1 Red Onion- diced
  • 2 Garlic Cloves- chopped
  • 300g Risotto Rice
  • 150ml White Wine
  • Vegetable Stock (2 tsps. Bouillon + 500ml boiling water)
  • 100g Frozen Sweetcorn
  • 200g Creamed Corn
  • 1 tbsp. Mascarpone
  • 30g Pine Nuts
  • 10g Fresh Sage
  • Vegetarian Parmesan style cheese (to serve)
  • Balsamic Drizzle (to serve)

The Road to Deliciousness

  1. On a baking tray, dose the sweet potato in olive oil and dried rosemary. Roast in oven at 180c for 30 minutes.
  2. Fry onions and garlic in olive oil until translucent and softened. Add the risotto rice and stir in.
  3. Add white wine and stir until liquid is reduced by half. Then slowly add the stock, a little at a time, stirring and allowing rice to absorb the liquid, each time before you add more.
  4. Toast pine nuts in a saucepan, take off heat as soon as they start to brown as they continue to cook in the pan. In a separate pan fry the sage in a little olive oil until crisp.
  5. Add the sweetcorn and creamed corn . Let simmer for a few minutes and then add the cheese.
  6. Add the sweet potato, pine nuts and sage on top and sprinkle with vegetarian parmesan and a swirl of balsamic drizzle.


P.S. I always make too much risotto when going to the effort, in order to make delicious risotto balls for the next day.

Roll the risotto into small balls and then dip in egg, followed by breadcrumbs (or rice breadcrumbs to keep gluten free.) Heat oil in a pan and add the risotto balls until golden brown, yum!



I hosted a fajita party recently and had some wraps left over to use up and was trying to think of something other than fajitas! I have never made enchiladas before so I thought I would give them a try using some of the vegetables I had in my fridge. These are delicious heated up the next day as well.



  • 5 tortilla wraps
  •  1 sweet potato
  •  1/2 courgette
  •  1/2 aubergine
  •  2 spring onions
  •  2 sticks of celery
  •  1 can of black beans
  •  large handful of spinach
  •  2 chopped chillies
  •  1 tbsp. smoked paprika
  •  150g grated cheddar cheese
  •  1 tbsp. cumin
  •  1 tbsp. coriander
  •  1 tsp. turmeric
  •  Enchilada Sauce or Homemade tomato sauce
  •  guacamole/ sour cream/ salsa to serve

The road to deliciousness

  1.  Cut sweet potato, courgettes and aubergine into cubes and place in oiled baking tray. Add chopped celery and spring onions. Sprinkle with paprika and put in oven at 180c for 20 minutes.
  2.  Drain and rinse black beans and put into a bowl with chillies and spices.
  3.  Wilt spinach for around one minute in pan. Cut up spinach and add to bowl.
  4.  Once the vegetables are softened, add to bowl. Add half the cheddar cheese and some of your enchilada sauce. Stir ingredients together.
  5.  Fill each wrap with the contents of the bowl and wrap up like you would a fajita. Place them in a baking tray so they are nice and tightly pressed together. Top with the rest of the enchilada sauce and cheese. Put back in oven for around 20 minutes.
  6.  Top with guacamole, sour cream and salsa.

Marmite Dippy Eggs and Soldiers


Have you ever tried marmite with eggs? It’s heaven! Okay I know it doesn’t really qualify as a recipe, but you have to try this….with or without gluten free bread!


  1.  Boil your egg to soft boiled, however you like it. I use an egg timer which you place in your water and it tells you when your egg is soft, medium or hard boiled. You can buy one here (
  2.  Toast your bread (I use gluten free Genius bread)
  3.  Coat your toast in coconut oil and marmite to taste and cut into soldiers.
  4.  Enjoy!

The soldier egg cup is from Cath Kidston. (

Zingy Halloumi Omelette


The perfect weekend brunch. Omelette and grilled halloumi,

served with a tangy sauce that will kickstart your day!



Ingredients (Serves two)

2 English Muffins, cut in half

200g Halloumi – sliced

5 eggs

1 tsp. Mixed Herbs

1 chilli

1 lime

2 tsps. Mustard

Handful of Spinach

The Road to Deliciousness

  1.  Lightly toast the muffins under the grill (they’ll be toasted again later)
  2.  Put the slices of halloumi in a frying pan and fry each side until golden (you do not need any oil in the pan.)
  3.  To make the omelette: Crack eggs into bowl, beat and add herbs. Put some oil in your frying pan and the egg mixture. Using a wooden spoon or spatula pull the cooking egg to the middle of the pan and pour the still runny egg into the gaps in pan. Continue to do this until the egg mixture is no longer runny. Then fold the omelette in half in the frying pan.
  4.  Whilst omelette is cooking. Make the sauce…
  5.  Grate the lime and then squeeze the juice into a bowl. Add the mustard and diced chilli. Blend until consistent (spreadable without being too runny).
  6.  Spread half the mixture onto the muffins and place back under the grill for a minute (or until ready)
  7. Once cooked, add omelette to toasted muffin and glaze with remaining mixture. Serve with a couple of spinach leaves.


Ferrero Rocher Donuts


Why wouldn’t you stuff donuts with Ferrero Rochers?


Ingredients- Makes 6 donuts

  •  6 Ferrero Rochers
  •  200g strong white bread flour
  •  25g unsalted butter
  •  7g dried active yeast
  •  1 egg
  •  1 tbsp. caster sugar (plus 1 tsp. and more to coat)
  •  1 tbsp. icing sugar

The road to deliciousness

  1.  Activate the yeast by putting in a bowl with 75ml of water and 1 tsp. of caster sugar and leave for 15 minutes until the mixture froths.
  2. Pour flour and 1tbsp. caster sugar into bowl. Using your fingers work the butter into the mixture and then add the activated yeast. Mix together with fingers and add beaten egg. Knead with your hands until mixture becomes less sticky and forms into a ball of dough on a well floured surface (keep flouring surface if the dough sticks.)
  3.  Once dough is no longer sticky, leave covered in bowl for an hour and a half.
  4.  Take dough out and separate into 6 balls of dough and leave for another 15 minutes.
  5.  Pre-heat oven to 180°c.
  6.  Push one Ferrero Rocher into each ball of dough and ensure it is covered fully by the dough.
  7.  Place the donuts onto an oiled baking tray, with enough room for them to expand. Put in oven and cook for 10 minutes.
  8.  Take out of oven and roll in icing sugar with a splash of water and then caster sugar to coat.
  9.  Eat!