Recipe: Sweet Potato Curly Fries, Boursin and Eggs

Y’all know I love my spiralizer and this week I used it to make sweet potato curly fries for the first time!

My friend at work had tried but without success, so I was a bit dubious whether I could get fries that were crisp but not burnt or soggy.

Well, it was first time lucky and I managed to get crispy, flavorful curly fries that took about 20 minutes to cook in a hot oven and tasted delicious! I topped the fries with some Boursin (which I added 5 minutes before the end of the cooking), 2 eggs sunny side up and a small amount of grated applewood smoked cheddar.


I had my oven at 400F/200C. I added 1 teaspoon of olive oil and a pinch of dried chili flakes to the spirals and laid them out flat on a baking tray.

sweet potato curly fries

Half way through the cooking, i flipped them over to avoid burning them. There were a couple of pieces that were too charred to eat, so I just discarded them before adding my toppings – Boursin (of course), 2 fried eggs and a sprinkling of applewood smoked cheddar.

sweet potato curly fires with boursinfried eggs

sweet potato curly fires with boursin and fried egg sweet potato curly fires with boursin and fried eggsweet potato curly fires with boursin and fried egg

Have you tried making curly fries from any spiralized vegetables?

Good for the soul, not for the waistband!

Food for the body is not enough, there must be food for the soul. – Dorothy Day

Happy Monday everyone! Today I’ve got some foody photos to share with you, apologies about the picture quality, they were all taken on my phone with shaky hands! I also want to talk about food for the soul. Those go-to comfort food dishes that you choose when you need nourishing. For me, that’s pasta cooked in salty water, with peas and cheese, lots of CHEESE!

And that’s exactly what I cooked last night.

comfort food pasta cheese peas

Macaroni pasta cooked in Knorr chicken stock concentrate (I didn’t have any cooking salt in the house), frozen Birds Eye peas, a knob of Tesco garlic roule and some Ichester applewood smoked cheddar. This definitely won’t have helped my clothes fit any better (hello, water retention!) but as I was cooking it, and then eating it, a sense of peace and contentment washed over me.

Comfot food pasta cheese peas

So what else I have been eating lately?

Spicy pulled pork with asparagus, roast peppers and roast courgettes!

pulled pork and vegetables pulled pork and vegetables pulled pork and vegetables

Another amazing Fahita bowl, with char-grilled peppers and corn!

fahita bowl

Let me tell you about this amazing food! When we were in Majorca last year, we went to a tapas restaurant where I had Medjool dates wrapped in bacon. I’ve tried this a couple of times at home and always love it! So on Saturday night, I had 4 MASSIVE Medjool dates and wrapped them in pancetta. To accompany the dates, I sliced some courgettes, spread some roule cheese on them and then wrapped them in pancetta too! To cook them, I just place them in the oven at about 160 Celsius for around 20 minutes, or until the pancetta is crispy and the courgettes are wilting.

This feast was to. die. for.

courgett roule pancetta medjool dates Medjool dates wrapped in pancetta courgett roule pancetta

And some Cadbury Hero chocolates, because, chocolate!


So this definitely wasn’t healthy food, but I enjoyed eating it immensely and never let myself really pig out over the weekend, even though I went to a party with tables full of delicious homemade cake!

What’s your favourite comfort food?

Recipe: Winter Courgette Spaghetti

This is a seriously amazing recipe that is packed full of green vegetables, makes great leftovers and feels really hearty and comforting on a cold winters night!

A bowl of this courgette spaghetti will make you feel comfortably full, is packed with fibre, has loads of green vegetables and can easily be modified to suit anyone’s tastes.

Ingredients (Makes 2 bowls)

  • 3 courgettes – use a spiralizer or julienne peeler to make thin ribbons
  • 150g Brussels Sprouts – halved
  • 1 leek – ends removed and cut into 1/2 inch circles
  • 100g tender-stem broccoli cut into small pieces
  • 80g frozen peas
  • Large pinch of dried chilli flakes
  • chicken stock concentrate (I use Knorr)
  • Large pinch of crushed black pepper
  • 50g roule cheese
  • OPTIONAL – 4 rashers of smoked pancetta or 3 rashers of smoked streaky bacon cut into small pieces


  1. In a non-stick frying pan, cook the pancetta until crispy, remove and drain of fat
  2. Boil water in a pan and add the stock concentrate, the Brussels and the leeks – cook until just tender (3-5 minutes)
  3. Meanwhile, on a medium heat, in the non-stick frying pan, add the courgette ribbons and broccoli and stir for 1 minute. Add the chilli flakes and continue to stir for another 2 minutes
  4. Drain the Brussels and the leek and add to the courgette mixture – if some of the stock gets into the pan that’s good, it will make the sauce a bit more tasty!
  5. Add the roule cheese and black pepper to the vegetables and reduce the heat, stirring gently until the cheese is 80% melted
  6. Divide the mixture into two bowls and sprinkle the pancetta over the top
  7. Enjoy your quick, easy, healthy meal!

Top Tips for this recipe
If you are a vegetarian, swap the chicken stock for vegetable stock and the pancetta for toasted pine nuts – the crunch is a great contrast to the creamy softness of the rest of the dish!

Sorry that I don’t have any pictures, I will start taking my phone into the kitchen so I can snap away as I cook! If you make this recipe send me a picture!


Grilled Halloumi Salad

This is a gorgeous salad, perfect as a main evening meal when you are looking to lose weight but still want to eat something really healthy!

Serves 2 People


  • Halloumi Cheese (250g) sliced into ½ cm slices
  • Rocket leaves (1 handful each)
  • Red and yellow Bell pepper (1/4 of each pepper each) sliced into thin strips
  • Fine green beans (10 beans each) topped and tailed and cut in half
  • Cherry or baby plum tomatoes (a handful each) cut in half
  • Asparagus spears (5 each) sliced thinly
  • Cucumber (1/2) peeled , halved down the middle and sliced
  • If you want to make this meal bigger, add 50g of cous cous to the dish

For the dressing

  • 1/2 lemon – the juice
  • 50 ml olive oil
  • Fresh mint leaves, chopped finely
  • Salt and cracked black pepper


  1. Heat a teaspoon of oil in a griddle pan or frying pan and add the sliced peppers, green beans and asparagus until they have softened and charred
  2. Remove the vegetables from the pan
  3. In a large salad bowl, or two individual bowls, add the warm vegetables, rocket, tomatoes and cucumber
  4. Add the halloumi to the hot pan and griddle on each side for 2 minutes, without burning the cheese
  5. Whilst the halloumi is cooking, in a small bowl add the oil, lemon juice, mint and seasoning together and then whisk until combined
  6. Remove the halloumi from the pan
  7. Mix the dressing over the salad until everything is evenly combined
  8. Top with the halloumi and sprinkle with cracked black pepper and more fresh mint if you want
  9. If you are adding cous cous, cook it to the packet instructions and stir through the salad when you add the dressing

This warm salad really packs a punch and the cheese is a good meat replacement and fairly cheap compared to chicken or beef, not that I am endorsing vegetarianism, you just don’t need meat with this salad.

Enjoy xoxo

It’s Friday!

And I might be getting a new car this weekend eeeek! I am trading in my Ford KA and hoping to get a Volkswagen Polo, keep your fingers crossed that they value the Rorange Rocket (so-called because the colour is reddy/orange or rorange) so I have enough for a deposit!

In other news, the scales have been depressing me so I think I will have a month or so off the scales and instead focus on how I feel, how my clothes fit and generally feeling better. I have been carbing up a bit too much this week (see recipe below) so at the weekend I am going to look for lovely fresh fruit and vegetables to make some delicious recipes next week, it’s just rubbish that the fresh, colourful foods are so expensive in comparison with pasta and bread!

Today’s recipe is not healthy and it will not help in the battle to lose 21lb, but it will put a smile on your face and leave you feeling satisfied all morning!

Streaky bacon and plastic cheese sandwich (serves 1)

  • 1 x seeded submarine rolls
  • 6 x small rashers of smoked streaky bacon (3 big pieces which divide in half)
  • 2 x slices of plastic cheese
  • Butter
  • Condiments of your choice
  1. Heat a non-stick pan and add the bacon (you don’t need oil because streaky bacon has enough fat that it renders down and coats the pan)
  2. Cut the roll lengthways and spread with butter, add any sauces you want, I leave it plain
  3. Once the bacon has crisped on both sides, drain on some kitchen paper
  4. layer 3 of the rashers on the roll
  5. cover with the cheese
  6. layer the other 3 rashers over the cheese and squeeze the roll together
  7. Cut in half and enjoy!

This is a trashy breakfast but it ticks every box, drink with a full fat coke if you are hungover!

Happy weekends everyone! xoxo


I never used to really like cheese and when I was growing up I mainly stuck to babybel and mild chedder. As my taste buds have matured I find myself drawn to different varieties of cheese and have grown a deep fondness for the hard dairy product.

Recent experiences with soft garlic cheese such as Boursin, red Gloucester and smoked Austrian have all been positive and anything teamed with butter and crackers is all right in my book!

I also love a bit of mozzarella, especially deep fried in bread crumbs (it’s a good job I don’t own a fryer otherwise this would be all I eat) but also mixed through some pasta with grated courgette (see old recipe and add mozzarella).

I know cheese is not the best food in the world in terms of it’s health qualities, but I don’t eat that much and actually, if I am having cheese with crackers for my tea my portion sizes aren’t that big.

Do you love cheese and which is your favourite?