Grain and Bean Salad with Guacamole!

Hope everyone is having a good Monday. 1st of April!!!! What happened to March! Time is going so fast it’s scary. Winter will be 12 weeks tomorrow!

Prepared 4 lunchboxes this morning. This took me less than 15 minutes to put together! Super healthy and yummy, got my protein, complex carbs and healthy fats!😍

How good does this look!?

Grain and bean salad

  • 1 microwave packet of mixed grains (I used Sainsburys own brand mixed wholegrain rice and freekeh) or cook grains from scratch if you got the time 😉
  • Tin of mixed beans
  • Small tin of sweet corn
  • 1 red pepper
  • Half a small cucumber
  • Bunch of coriander
  • Salt and pepper to taste

Microwave the rice. Chop cucumber and pepper in to small pieces. Chop the coriander then mix everything in a big bowl. Salt and pepper to taste.

Before the mixing!


  • 3 avocados
  • Half a red onion
  • Juice from half a lime
  • Chilli flakes
  • Bunch of Coriander
  • Salt and peppar to taste

Finely chop red onion and coriander then mix everything in a bowl. I kept my guac a bit chunky.

Divide everything in to 4 lunchboxes! Simple healthy and delicious😍

Excited to eat this!

Now I’m set for 4 days! This is also super cheap. Most expensive part of the meal is the avos at £1.40 a piece. But the grains are 85p a pack and the beans are 55p! So all together it’s very budget friendly😊


Easy Vegan White Bean and Carrot Curry!

Happy Friday! Currently waiting for Jack who’s been down in Bournemouth all week! He should be home any minute now, yeey!

If you’re not sure what to have for dinner tonight then why not make this super easy bean curry, So yummy and dead easy to make!

Recipe 3 or 4 portions

  • 1/2 Onion, Chopped
  • 2 Carrots, Chopped in to small pieces
  • 2 tbsp oil
  • 1-2 tbsp Curry powder
  • 2 tbsp flour
  • 300ml water
  • 200ml coconut milk
  • 1 veggie stock cubes
  • 2 tins white beans
  • Salt and peppar to taste

Fry onion and carrots in the oil until the onions start to go clear. Add the curry powder and flour, stir it all in and cook for a few more minutes. Add the stock cube, water and coconut milk. Simmer until its thickened slightly then add the beans. Salt and peppar to your liking. This is a real favourite in my household!😍

Eat with rice or on it’s own!

I always double the recipe so that I can freeze some! Love a freezer friendly meal 😉

Looks a bit ugly but trust me it’s super tasty!!

Have a great Friday!!


Easy Vegan Lentil and Coconut Curry

Happy humpday! Half way through the working week already! The weeks are flying.. Jack’s working hard on the flat down in Bournemouth, I can’t wait to get down there in April!! So excited to spend the summer by the sea side.

Made this lentil curry a few weeks back, another super yummy and healthy freezer friendly meal! Jack has always said that he’s not a fan of lentils but he happily ate this dish! Thumbs up from both of us!

Recipe 4 portions

  • Oil
  • 2 Red onions
  • 3 garlic cloves
  • 250g red lentils
  • 2 tins coconut milk
  • 2 veggie stock cubes
  • 400g cherry tomatoes
  • Bunch of fresh coriander
  • Juice of one lemon
  • 2 tbsp curry powder
  • 1 tsp cinnamon
  • Bit of water (depends on how thick you want your curry)
  • Salt and peppar to taste

Chop red onion and garlic then fry in the oil for a few minutes until onions have softened a bit. Then add curry and cinnamon, fry for a few more minutes then add everything else, (apart from the coriander, add that right at the end) simmer until lentils are soft! So so simple anyone can do it! Super yummy with rice or just a salad😊

Lentil and coconut curry

Have a lovely evening!!


Garlic and Thyme Flat Mushrooms

Hi all!

Growing up I hated mushrooms, I actually hated mushrooms until I was 24 years old! When I was in New Zealand for 6 months in 2014 I worked with a girl who made me try some mushrooms she had made and I loved them, it made me realise that the reason I hated mushrooms was probably because they just hadn’t been cooked nicely when I had them as a kid! I thought that I hated mushrooms for years even though I’d probably only tried it once or twice as a kid!

Moral of the story; DONT BE AFRAID TO TRY NEW THINGS! Even if it’s something you think you dislike it’s worth trying again. Another reason to keep trying things is that your tastebuds change as you grow older.

This is the most simple mushroom recipe but absolutely delicious! Garlicky goodness yum!

  • Large flat mushrooms
  • Olive oil
  • Garlic cloves
  • Thyme (optional, you could add any herb or spice you like. A bit of chilli flakes would be nice too)
  • Salt and peppar

Place mushrooms on a baking tray, the stem bit should be facing up. Crush one clove of garlic in too each mushroom. If you don’t have a garlic crusher than finely chop your garlic instead. Sprinkle a bit of dried thyme over the mushrooms, salt and pepper to taste. Drizzle over olive oil, be generous with the oil. Bake at 200° for 30 minutes.

These mushrooms are yummy on their own but would also be perfect with mashed potatoes, on toast with avocado, in a burger bun or the way I had mine, with some salad and coleslaw. Got the vegan coleslaw from M&S vegan range and it’s amazing!!

They might not look pretty but they are super tasty! 😍


Mixed Grain & Bean Salad with Mushrooms-Perfect Lunchbox Food!

What a glorious day we have had! 18 degrees in London today!! Don’t want this weather to end, getting me so hype for summer!! Went for a long walk with my lil family, got to spend some good quality time with Jack just chatting about life while Winter was sleeping in the buggy 😍

So anyways, lets talk meal prep!! Meal prepping is an amazing way to make sure you always have healthy food in the fridge so that you don’t end up snacking on unhealthy stuff or maybe even end up eating nothing at all! As a new mum I know how hard it can be to find the time to cook healthy meals everyday so meal prepping when you do have a bit of time too spare is a great way to avoid a situation where there’s nothing to eat and no time to fix something up!

This is something I made a couple weeks back and I thought I’d share it with you. It’s the perfect lunchbox food, super easy to prepare, cheap, healthy and there’s no need to heat anything up!

Recipe makes 4 lunchboxes

For the grains and bean salad

  • 1 pack microwave mixed grains (I got Sainsbury’s own brand wild rice and freekeh pack)
  • Tin of mixed beans
  • 1 red pepper
  • Half a small cucumber
  • Salt and peppar
  • 2 tbsp Pesto (you could use any dressing you’d like, olive oil and lemon juice, tahini dressing or maybe sweet chili, whatever you like)

Microwave the grains (you could cook these from scratch but for ease I’m using precooked). Chop the pepper and cucumber in too small pieces. Mix grains, beans, cucumber, pepper and pesto. Salt and peppar to taste.

For the Garlic mushrooms

  • 500gram mushrooms
  • 5 garlic cloves (finely chopped or use a garlic crusher)
  • Salt and peppar
  • Olive oil

Chop mushrooms in too smaller pieces, if using button mushrooms you can keep them whole. Add garlic, salt, peppar and a big glug of olive oil. Bake at 225° for 30 minutes.

Divide the grain salad and mushrooms in to 4 lunchboxes. Feel free to add some rocket or spinach! Super healthy and super yummy!

Gorgeous food!😍

Have a great evening!


Roasted Carrot and Parsnip Salad!

Hope everyone is having a fab Saturday!😊

I absolutely love a hearty salad! Would pick a good salad over pizza any day!

I few weeks ago I roasted a bunch of carrots and Parsnips and used them for 4 different salads over as many days😊 Love batch cooking and root veg is perfect to make ahead of time, it keeps well in the fridge for a few days and I really like cold roasted veg so chucking them in a fresh salad is perfect!!😊

These carrots and parsnips are so quick to throw together! I didn’t even peel them, just a quick rinse under the tap. Chopped then mixed with a bit of olive oil, salt, peppar and thyme. But feel free to add what ever spices or herbs you like 😊 Takes 30 minutes at 200° in the oven! And you’ll have tasty veg for a few days!

The salads I made with my roasted veg!

Super simple! Just add whatever you like! ❤


Butternut Squash Stroganoff! Oh yeah!

It’s already the 21st of March!! The weeks are flying by! I don’t mind though. Bring on summer!! 😄

This is an absolut favourite of mine!! So delicious and freezer friendly, I actually made this over a month ago and it’s been sitting in the freezer. Having yummy healthy meals to just defrost is a life saver when you have a newborn taking up all your time! 😊


Recipe 3 portions

  • 700gram butternut squash chopped in to 1 inch pieces
  • 2 Red onions chopped in to wedges
  • 250gram cherry tomatoes
  • Oil
  • 2 tsp dried rosemary
  • 2 garlic cloves
  • 3 tbsp tomato puree
  • 200ml oatly vegan creme fraiche
  • 100ml vegan cream
  • 2 tsp wholegrain mustard
  • Sambal oelek to taste, I use a tbsp or probably more cause i like a bit of heat!
  • 1 veggie stock cube
  • Salt and peppar

Set oven to 225°

Put squash, onion and tomatoes on a baking tray, add oil, salt, peppar and rosemary then bake for 20 minutes. Fry chopped garlic and tomato puree in a bit of oil for a few minutes then add creme fraiche, cream, mustard, sambal oelek and stock cube. Add the oven baked veggies to the sauce. Salt and peppar to taste😊 Eat with rice, pasta or just a fresh salad!

Doesn’t look like much but it’s so good!!!


Time to get back to my lil baby girl who needs some mummy attention❤