Cold Brew Coffee Overnight Oats 

I recently jumped on the overnight oats bandwagon (a bit late, I know), but I think i’ve now found my favourite recipe, which lets you get your morning coffee and oatmeal all in one go.  The oats and chia seeds combo helps keep you full all morning, whilst the coffee provides your caffeine hit.  They’re also good as a mid-morning or pre-gym snack.

I am not exaggerating about the prep time.  It will take you no longer than TWO minutes to prepare.  So there’s really no excuse now to not start the day with a healthy breakfast every morning!! These should be prepared the night before in a mason jar, bowl, or tupperware box, so you can just quickly grab and go in the morning.  You can use your milk of choice, I personally prefer full fat milk as you end up with a nice creamy coffee. Feel free to leave out the honey if you normally don’t put sugar in your coffee!

Prep time: 2 minutes (overnight refrigeration required)
Serves 1

Ingredients:

  • 50g rolled oats
  • 3 tablespoons instant coffee (in liquid form)
  • 100ml milk of your choice
  • 1 tablespoon chia seeds
  • Dash of honey (to taste)

Method:

  1. In your mason jar, mix your oats, milk, chia seeds and honey together.  Pour the coffee over the mixture and stir.
  2. Refrigerate overnight.

Honey Garlic Chicken Wings

These chicken wings are so good! They’re oven baked, and end up super tender, so are perfect for anyone trying to eat healthier in the new year.  They’re also so quick and easy to prepare, with very few ingredients required, so they are great for weekday dinners.
Warning: you will need a napkin after eating!

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Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients:

  • 50 chicken wings
  • 50g plain flour
  • 4 tablespoons soy sauce
  • Thumb sized piece of finely sliced ginger
  • 10 cloves of garlic, finely chopped
  • 100ml water
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons olive oil

Method:

  1. Preheat your oven to gas mark 6.  Coat each wing in flour, and shake off any excess, and place onto a baking tray.  Drizzle olive oil so all the wings are coated, you might want to toss them.
  2. Cook for 20 minutes and in the mean time prepare your honey garlic glaze.  Combine the soy sauce, water, chilli flakes, garlic and ginger over a low heat for 5-7 minutes.  You should notice the liquid reduce.
  3. After 20 minutes, flip your chicken wings over and cook for another 20 minutes.
  4. Drizzle your glaze over the chicken wings so they are fully covered and put in the oven for a final 20 minutes.

 

Chicken Soup – Three ways 

Chicken soup has long been recognised as one a health boosting dish, some even swear by it as a cold and flu remedy.  It can clear sinuses, and the lean protein in chicken and nutrients from added vegetables work to bolster your strength when your body is feeling drained of energy.  Its super warming in the colder months, and the chicken makes it more filling than other types of soups.  If you’re feeling run down and overstuffed after the Christmas indulgence like I do, these soups are great for detoxing.

My recipes are made from scratch, and are packed with loads of vegetables and nutritious herbs, making it extra healthy.  I’ve outlined my three favourite ways of making chicken soup, the thai style is great for asian food lovers, and the creamy chicken soup is really hearty and has similar flavours to a chicken pot pie. YUM.  All these soups can be made in a large batch and reheated, just keep them in the fridge for 3-5 days.  I usually take leftovers to work as a packed lunch!

Thai Style Chicken Noodle Soup

Prep time: 30 minutes
Serves 2

Ingredients:

  • 1 litre chicken stock
  • 150g noodles (you can use rice or egg noodles)
  • 1 chicken breast, chopped into small chunks
  • Thumb sized piece of fresh ginger
  • 6 cloves of garlic
  • salt and pepper
  • 6 closed cup mushrooms, chopped
  • 3 carrots, chopped
  • 75g spinach leaves
  • 1 stick of lemongrass
  • 1 teaspoon turmeric powder
  • 2 tablespoons olive oil
  • 2 teaspoons paprika powder
  • 1 shallot (if you’re allergic to onions like me, you can sub this for half a leek!)
  • 1 leek
  • 4 tablespoons chopped fresh coriander
  • 1 teaspoon paprika
  • juice and zest from 1 lime
  • 1 medium spiced green chilli, chopped
  • 1 pepper, chopped

Method:

  1. In a food processor, blitz your shallot, coriander, 1 tablespoon olive oil, turmeric, lime juice and zest, chilli, ginger, paprika, garlic and lemongrass until a paste forms.  This should take around 1 minute.
  2. For this next step, use a wok or deep pan as you don’t want your soup to overflow.  Pan fry your chicken breast chunks, leek, carrots, mushrooms, pepper for 5-7 minutes on a medium heat in the remaining olive oil until cooked through.  Add in your washed spinach leaves at the end as they only take a few minutes to cook.  Reduce to a low heat and mix in the salt and pepper.
  3. Prepare your chicken stock according to the instructions and pour into the pan over your chicken and vegetables.  Leave to simmer on a low heat for 5-10 minutes so all the flavours come together.
  4. Meanwhile, cook your noodles according to the packet instructions.  Once cooked through, add to your soup.

Traditional Chicken Soup

Prep time: 20 minutes
Serves 2

Ingredients:

  • 1 litre chicken stock
  • 1 small chicken breast, chopped into small chunks
  • 100g orzo
  • 3 carrots, sliced
  • 6 closed cup mushrooms, chopped
  • 1 leek
  • 75g spinach leaves
  • salt and pepper
  • 6 cloves of garlic, finely chopped
  • 2 sticks of celery, sliced
  • 1 tablespoon olive oil

Method:

  1. Use a wok or deep pan as you don’t want your soup to overflow.   Pan fry your chicken breast, carrots, mushrooms, leek, garlic and celery on a medium heat in olive oil for 5-7 minutes, until the chicken is cooked through. Add in your spinach leaves at the end as they only take 30 seconds to cook.  Add salt and pepper to taste.
  2. Prepare your chicken stock according to instructions and pour into the pan.
  3. Pour your orzo into the soup and leave to boil on a medium heat.

Creamy Chicken, Leek and Sweetcorn Soup

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Prep Time: 20 minutes
Serves 2

Ingredients:

  • 1 small chicken breast, chopped into small chunks.
  • 75g double cream
  • 100g sweetcorn
  • 1 leek, chopped
  • 6 cloves of garlic
  • 1 litre chicken stock
  • salt and pepper
  • 1 tablespoon olive oil

Method:

  1. Use a wok or deep pan as you don’t want your soup to overflow.   Pan fry your chicken breast, sweetcorn, leek and garlic for 5-7 minutes until the chicken is cooked through.  Add in salt and pepper.
  2. Prepare your chicken stock according to the instructions and pour into the pan.  Then, add your cream.
  3. Leave to simmer on a low heat so that the mixture thickens and the flavours blend together.

Christmassy Lemon and Lime Possets

Prep time: 10 minutes (requires 5 hours cooling time)
Serves 6


If you’re having a last minute panic about your Christmas menu this year, I have the ultimate dessert for you.  This was recommended to me by a friend, because it’s literally the easiest dessert you’ll ever make, but still looks super festive and impressive.  It’s also really refreshing and light, so goes down well after a large Christmas roast!

I’ve added little iced snowmen to my possets (which I actually just bought from Sainsburys!!) but you could sub this with any festive decoration.

Ingredients:

  • 600ml double cream
  • 200g caster sugar
  • zest and juice of 2 lemons and 1 lime
  • Iced snowmen (for decorating).  I bought mine from Sainsburys
  • 2 crushed ginger biscuits

Method:

  1. Heat your cream and sugar in a saucepan over a low heat and stir until all the sugar has melted.
  2. Bring the mixture to boil, stir in the zest and lemon and lime juice and turn off the heat.
  3. Pour into ramekins or glasses, cover, and leave to set in the fridge for at least 5 hours.
  4. Just before serving, crumble your crushed ginger biscuits on top of each posset and and add your snowmen decorations.

Healthy Hot Chocolate

Prep Time: 5 minutes
Serves 1

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Winter is all about snuggling up with a hot drink by the fire under a blanket.   I love hot chocolate, but the sugary versions full of melted chocolate normally leave me feeling a little bit sick afterwards! So I’ve come up with a version that is free from refined sugar, is super delicious, and is full of superfoods so it’s actually nutritious.  I personally think it tastes better than the sugary version and is very nourishing during the colder months because of the additional spices I’ve added. It can be made vegan friendly and dairy free by using a milk of your choice – I used almond milk for mine.

The main ingredient is raw cacao powder, which is the purest form of chocolate you can consume.  It’s unsweetened, and hasn’t undergone all the processing that we find in normal chocolate, meaning it’s packed with antioxidants (the things that are believed to help prevent ageing, cancer and all other sorts of diseases), and is also high in magnesium and calcium.  It can also act as a natural mood elevator and anti-depressant – so can hopefully help those suffering from the winter blues.

Ingredients:

  • 350ml milk of your choice (I use almond milk)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raw cacao powder
  • 1 teaspoon honey (or natural sweetener of your choice – you could try date syrup, maple syrup or coconut sugar)
  • pinch of ground ginger
  • 1 teaspoon almond butter

Method:

  1. Combine all the ingredients into a saucepan and heat over a low heat.
  2. Continually stir the mixture until all the ingredients are combined (this might take quite a lot of stirring!)
  3. Once the mixture starts to boil turn of the heat and pour into mugs.  If you have a milk frother you can use this to create a foamy top.

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Health(ier) Double Chocolate Chip Cookies

Prep time required: 15 minutes
Makes 15 medium sized cookies

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I broke my foot 7 weeks ago and was put on a strict ‘no-gym’ regime for a minimum of 3-4 months.  This means no running, cycling, swimming and even no walking initially. As someone who usually hits the gym 4-5 times a week, I’m ashamed to say that the first thought that crossed my mind when I was diagnosed was ‘what will this do to my waistline!!!’.   I initially tried to cut out chocolates and biscuits, but found it required a lot of willpower when you’re sat at home, resting your foot and doing mostly nothing all day.  All I really wanted to do was reach for the nearest hob nobs packet!

Since then, I’ve been experimenting with ‘healthy’ baking, so I could have some treats and feel less guilty.  My healthy carrot cake was my first stint at this, but if you prefer something more chocolatey I’d recommend these double chocolate chip cookies.  I can’t say that they are 100% free from refined sugar, as they do contain a teeny bit of dark chocolate, but they are healthIER than their sugar filled alternatives.  They’re great as an afternoon treat or snack for work.

Ingredients:

  • 150g plain flour
  • 2 tablespoons raw cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons honey
  • 85g dark chocolate chips (50g melted and 35g keep aside for mixing in whole)
  • 1 tablespoon coconut oil
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract

Method:

  1. Preheat your oven to 350 degrees/gas mark 4.
  2.  In a mixing bowl, combine the eggs, vanilla essence and coconut oil and honey and beat until incorporated.
  3. Melt 50g of your chocolate chips in a glass bowl over a boiling saucepan of water.  Stir into your mixing bowl.
  4. Add the remaining ingredients and mix together until combined.
  5. Cover a baking tray with baking parchment.
  6. Scoop tablespoon sized portions of the batter into balls and place on the baking tray.
  7. Bake for 8 – 10 minutes.

 

Vietnamese Chicken Wrap

Prep time needed: 15 minutes 

Following on from my previous post this week on how much money we could save by making our own packed lunches and ditching boring Pret sandwiches… I have another great recipe for you to try. 

Now, this is a bold statement but, this is probably the best chicken wrap I’ve ever eaten! It’s full of flavour and spices and the rocket gives it some crunch. Plus, you know exactly what’s gone in it, so it’s much healthier than a store bought version. 

This recipe will make two wraps. It only takes around 15 minutes to prepare, so in that time you’ve made lunch for two days (and that will probably cost you less than £1!)

Ingredients:

  • 1 chicken breast, chopped into small chunks 
  • 2 tortilla wraps 
  • 4 cloves of garlic, finely chopped
  • Thumb sized piece of fresh ginger, finely chopped 
  • Pinch of salt and pepper 
  • 1 tsp paprika powder
  • 1 tsp turmeric powder 
  • 1 tablespoon olive oil 
  • Juice of half a lemon 
  • Squirt of mayonnaise (I like to use Nandos’ perinaise which can be found in most supermarkets)
  • A handful of rocket leaves 

Method:

  1. Make your marinade by mixing your lemon juice, olive oil, garlic, ginger, turmeric, paprika and salt and pepper in a mixing bowl so that a paste forms. 
  2. Place your chopped chicken breast in the marinade and cover in the paste. Leave to set for a few minutes while you prepare your wrap.
  3. Spread your mayonnaise on the tortilla wrap and place the rocket on it too. 
  4. Pan fry your chicken on a medium heat for 5-7 minutes until cooked through. Then, place in the wrap and roll up.