Gluten free zucchini and corn fritters.


These fritters make a perfect lazy Sunday lunch / brunch!


2 medium zucchini, grated
1 cup of corn kernels,
4 eggs
1/2 cup almond meal
1 tsp chilli flakes, or to taste
1/4 cup chopped mint
1/4 cup coriander
salt and pepper
handful of baby spinach
1/2 and avocado
feta cheese to top
coconut oil


  1. Squeeze the excess moisture out of the grated zucchini by placing in a cheese cloth or paper towel.
  2. In a mixing bowl combine the zucchini, corn, eggs, almond mean, chilli, mint, coriander and salt and pepper.
  3. Add coconut oil to a pan and put on a high heat.
  4. When the pan is nice and hot, add the mixture to the pan. I use roughly two large tablespoons per fritter. Fry for 2-4 minutes before flipping.
  5. Keep fritters warm in the oven while doing more batches until all the mixture is used up.
  6. To serve, layer the fritters with baby spinach and top with avocado and feta.

Makes 8 fritters.


Lightened-up lamb saag with cumin roasted cauliflower.


You will have to trust me when I say that this dish tastes a lot better than it looks! Not only is this dish healthy and full of spinach, it also makes a great hearty meal on a cold winters night. The slow cooking method makes the lamb lovely and tender.

Lamb saag ingredients:

1 onion, diced
500gm lamb rump, cut into cubes
2-3 dessert spoons mild curry paste
400gm can diced tomatoes
1 cup of water
1 bag spinach
150gm greek yoghurt


  1. In a large pot, heat some coconut oil. Add the onion and saute until translucent.
  2. Add the diced lamb to the pot for a few minutes until browned.
  3. Add the canned tomatoes, curry paste, salt and pepper and half the water to the pot and stir. Leave to simmer for 10 minutes.
  4. Add the spinach and remaining half of water to a food processor and blitz until well combined and a sauce like consistency. You may need some more water to get the right consistency. Pour the spinach mixture into the pot and stir.
  5. Once the pot has been simmering for 10 mins, put a lid on, turn down to the lowest heat and leave for at least 2 hours.
  6. When ready to serve, stir through the yoghurt.


Curried cauliflower ingredients:

1/2 a head of cauliflower, chopped into florets
1 tsp cumin
1 tsp turmeric
1 tsp curry powder


  1. Preheat oven to 180 degrees.
  2. Add the cauliflower to a roasting dish. Sprinkle over the cumin, turmeric, curry powder and a drizzle of olive oil and massage into the cauliflower until it is well coated.
  3. Roast for 30 minutes.


To serve:

  1. I like to serve with quinoa but you can serve with any grain of your choice.
  2. I also like to whip up a yoghurt sauce for on top consisting of yoghurt, fresh chopped mint and lemon juice.


Serves 4.





Coconut banana chia porridge.

chia porridge

Chia seeds are a great way to start the day – they are full of protein, give you energy and keep you full all morning.


2 tbsp chia seeds
1/2 cup coconut milk
1/4 cup unsweetened almond milk
1/2 a banana, mashed
1 tbsp LSA
2 dates, chopped
nuts, seeds, cinnamon and blueberries to top.


  1. Add the coconut milk, almond milk, chia seeds, dates and LSA to a saucepan and put on a high heat.
  2. When beginning to bubble, add the mashed banana and stir through.
  3. Continue to stir while it thickens until it reaches the desired consistency.
  4. Pour in a bowl and top with blueberries, toasted nuts and seeds and a sprinkle of cinnamon.

Serves 1.



Post-long weekend green smoothie.


After a long-weekend break involving too much wine I needed something to kick start the system and this was just the ticket!


250ml unsweetened almond milk
1 banana
1/2 cup frozen pineapple
2 dates, softened
generous handful of spinach
1 tsp cinnamon
1 scoop vital greens (optional)
2 cubes of ice
nuts and seeds to top


  1. Place all the ingredients in a blender and wizz until well combined.
  2. Top with toasted nuts and seeds and enjoy!