Gluten Free, Low Carb Herby Muffins

I came up with a new recipe the other day and decided it was too good not to share! My inspiration came from the fresh herbs sitting in the window and my love of cake…I think I just really like the texture but don’t always want something sweet.  To be honest, my taste buds have changed so much, my idea of sweet is probably not sweet at all to most people!

These muffins are also Gluten Free and Low Carb.  They do contain Feta so are not dairy free, however you could always miss out the feta and just add a little more sea salt (I think the feta really adds to the Mediterranean flavour though!).

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Paleo Beef Taco’s

Yummy Paleo Beef Taco’s With Homemade Taco Seasoning


I’m sorry about the photo but I tucked in before I remembered to take a picture!  It was so delicious I thought I really ought to share this – plus it’s a quick and easy weekday recipe.

You can load up with homemade guacamole, cheese and sour cream if you desire and do not have allergies or intolerances.  I on the other hand cannot tolerate dairy, so instead of sour cream I used koko dairy free coconut yogurt.

I always make my own guacamole and you can find the recipe here

Take me to the Beef Taco’s Recipe→

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Cheesy Cauliflower Egg Muffins


If you love cauliflower and cheese, then this one’s is for you.  What’s great about this recipe is it’s soooo simple and pretty quick to knock up.  I actually prefer this to regular egg muffins because the cauliflower makes them a little more filling – they’re also handy as a grab and go breakfast!

If you are intolerant to cheese you could try adding some nutritional yeast flakes for that ‘cheesy taste’.  I buy mine on Amazon here.  Feel free to play around with the recipe by adding other ingredients you think would go well, like onions, tomatoes and ham for example, plus some fresh herbs.  I can never follow a recipe completely by the book.  Jezzy Wezzy jokes with me about that.  Mostly it works, but occasionally I have a disaster!

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Low Carb Chicken Parmesan Casserole



This is one of my favourite recipes from

She uses spaghetti squash in the recipe, something I couldn’t find in the supermarket.  However, by chance I was passing by a local green grocers and I spotted one in a box of mixed squash.  If you are not familiar with spaghetti squash see the picture below.


Cooking instructions for the squash: cut in half lengthways, scoop out the seeds.  Brush the flesh of the squash with a little olive oil and a sprinkling of salt and pepper.  Place flat side down on a non-stick baking tray and cook for 35-45 minutes on 190°C

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Roasted Red Pepper & Super Seed Stir Fry (Vegetarian)


This is one of those recipes where you grab bits and pieces that are always in the cupboard or fridge and ‘make something up’.  I usually keep some Merchant Gourmet quinoa or seed mix packets in stock for emergencies – I’ve pretty much always got some veg I can throw in to make a quick, filling meal for myself and Mr Jezzy Wezzy!

You can eat this warm or cool, with salad or use to stuff courgettes, peppers or squashes…I think it wold go well with any of them.

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Easy Homemade Sauerkraut & Recipe


Everyone’s talking about probiotics and fermented food so I thought I’d share a Sauerkraut recipe with you.  It’s probably one of the easiest fermented foods to make, especially if you’re just starting out, it’s also incredibly good for you.  Sauerkraut helps to colonise the gut with beneficial probiotic bacteria, which in turn can lower the risk of a whole host of modern diseases.  For anyone who doesn’t know it, about 80% of the immune system is in the gut, so it makes sense to put nutritious food down the hatch!  Eating fermented food such as sauerkraut is also a much cheaper way to get your probiotics, so if you’re on a budget it’s ideal.

For a more in depth look at the health benefits of this wonder food read the article by natural health expert Dr. Axe here

Easy Homemade Sauerkraut Recipe→




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Say no to ‘shop bought’ hummus!

Why do we still buy this stuff? It’s Inflammatory!

I’ve got a thing about shop bought hummus.  It’s not actually very good for us.  Why?  Because most of the average hummus you can buy in the supermarket is made with Rapeseed oil or some other industrial seed oil. These oils tend to oxidise and have a pro-inflammatory effect on the body and may be another factor in the contribution to modern, chronic disease.  The following is a list from ‘Your Personal Paleo Code’ by Chris Kresser, a book I highly recommend if you want to educate yourself about food!  These oils are high in Omega-6 linoleic acid and best to avoid as much as possible;

Safflower Oil, Sunflower Oil, Wheat germ Oil, Corn Oil, Cottonseed Oil, Soya Oil, Ground Nut (peanut) Oil, Rapeseed Oil and it goes with out saying, Vegetable Oil  (Check your labels, its in most, if not all processed foods!)

My Homemade Hummus

I love this recipe, it tastes amazing and I think it’s way better than shop bought Hummus.  You can add extra Virgin Olive Oil if you like, I sometimes do.  Olive Oil is great for healthy skin, so don’t worry about adding it!

400g tin of Chickpeas

25-30ml of ice cold water (add more at the end if your hummus is to stiff)

1.5 tbsp. Fresh Lemon Juice

2.5 tbsp. Light Tahini

1/2 tsp Garlic, crushed (you can add more if you like, but it can give you really bad garlic breath!)

Sea Salt, Rock Salt or Himalayan rock salt to taste


Place the chickpeas in the food processor and process until you get a stiff paste.  With the machine still running add the tahini paste, lemon juice , garlic and about 1/2 tsp of salt.  Next drizzle in the ice cold water and process until the hummus is nice and smooth.  Refrigerate for at least 30 minutes before serving.

Serve with these delicious Paleo Homemade Gluten Free Crackers



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