Friday Round-Up: Juice me baby!

And no, that isn’t some weird fetish, it’s me, jumping on the juice bandwagon and I’ve had two this week!

1) Match a Green Tea and Pineapple


The ingredients are bananas, matcha green tea, pineapple, kale, spinach and soy milk! It was delicious and really filled me up. Who am I?!?

2) Protein Power Smoothie


Pineapple, apples, avocado and banana! Superior smooth and creamy but surprisingly tasty!

I’ve slacked a bit on exercise this week with just 1 zumba session so tonight I did some dancing and weights in the loving room.



I’m on the lookout for some new trainers for my zumba classes, my asics are a bit too focused for running and I’d like something a bit more flexible, any suggestion?

Have a great Easter weekend everyone!

Chargrilled Chicken and Pineapple Wedges

I promised you a recipe and damn it, you’re gunna get the recipe! And by Jove, you will thank me for it when you have tasted this salty, spicy, sweet meal and received praise and thanks from everyone you serve it too:-)

Today’s recipe is chargrilled chicken with charred pineapple wedges that can be cooked on a BBQ or on a griddle pan (my preferred cooking method – I don’t like fighting with nature when I am trying to get my grill-on)!


Ingredients – serves 2

  • 2 x Chicken breast with skin on
  • 1 x small fresh pineapple – skin removed and chopped into larges wedges (6 is a good amount)
  • 1 x tbsp sugar
  • 1 x red chilli – sliced finely (choose your preferred spiciness)
  • 2 x tbsp water
  • 1 x tsp olive oil
  • Salt and pepper



  1. Pre-heat the griddle pan so that it is hot hot hot!
  2. Rub the salt, pepper and oil all over the chicken, paying particular attention to the skin
  3. Place the chicken skin-side down and cook until the skin is charred and dark brown – about 5 minutes
  4. Meanwhile, place the pineapple wedges in a large bowl with the chilli, sugar and water, stir so that the sugar is dissolved and the chilli is distributed evenly
  5. Turn the chicken over in the pan so that thenon-skin side cooks
  6. At the same time, add the pineapple to the griddle pan
  7. The juices and water from the pineapple will keep the non-skin side of the chicken moist and the sugar on the pineapple will caramelise and char the fruit
  8. Turn the pineapple over after about 3 minutes
  9. Cook for a further 2-3 minutes so that both sides of the fruit are charred and the chicken is cooked through, piping hot in the middle – no one wants food poisoning after this meal!
  10. Serve the chicken and the pineapple together and add some green salad or some spicy rice if you want!

Enjoy xoxo

Fruit GLORIOUS Fruit

Don’t you just love fruit? I can never understand those people who think fruit and vegetables are not tasty just because they are healthy. From an early age I have been a big fan of fruit and when I feel the need to be healthy I turn to the most colourful, antioxidant-rich fruit I can find!

Here are some of my favourite recipes that include fruit…

Melon and Parma Ham – A Mediterranean classic, mouth-sized chunks of  honeydew melon wrapped deliciously in salty Parma ham – great as a starter or a light lunch!

Frozen berry smoothies – You can find my favourite recipe here or take a look at Rose (The Londonder’s) favourite recipes by clicking here – loads of choice and even though they contain veggies like spinach, they taste pretty damn good.

Chargrilled Chicken with charred pineapple wedges – so you’re having a BBQ or cooking in the summer and you want something tasty, satisfying and healthy – meet Chargrilled chicken with charred pineapple wedges. I will post the full recipe tomorrow but trust me, this is a winner!

Good old fruit salad – Grab a bowl, your favourite fruit, chop and mix together. Simple. My favourite combination is watermelon, strawberries, honeydew melon and red grapes sprinkled with pomegranite pearls, delicious!

What’s your favourite fruit and how do you eat it?


Recipe: Lemon Thyme Chicken with Pineapple Salsa

Doesn’t this summer weather just make you crave fresh, tasty and healthy food? For me, it is so much easier to stick to a healthy diet when you actually want to eat salads and vegetables! Of course, I still crave an  ice lolly after tea but more on that in my next post…

This recipe is fresh, filling and healthy. Whilst there are a few steps to the method, it is really simple to make and there are no tricky techniques involves, so read on and get cooking!

Ingredients (serves 2)

(Image taken from Google, I ate mine before snapping a photo)
  • 2 x chicken breast – skin on for extra crispiness
  • handful of lemon thyme – finely chopped
  • 1 x tin of pineapple chunks in syrup OR 1/2 fresh pineapple
  • 1 x tbsp light soy sauce
  • 1/2 red chilli – deseeded and chopped finely
  • 2 x Garlic clove – crushed or chopped finely
  • olive oil, salt and pepper
  • 2 x rustic bread rolls
  • salad leaves

Method – pre-heat the oven to 180 degrees C/ Gas Mark 4/ 350 degrees farenheit

1. combine the lemon thyme, salt, pepper and olive oil in a bowl and then spread onto the chicken skin

2. leave to marinade for at least 1 hour

3. heat an oven-proof frying pan or paella pan over the hob and add the chicken, skin side down

4. cook the chicken for 3-4 minutes on a high heat but don’t let it burn

5. flip the chicken over and place it in the oven – cook for between 20 and 30 minutes depending on how large the chicken is

6. whilst the chicken is cooking, chop the fresh pineapple or drain the tinned pineapple

7. combine the pineapple, chili and soy sauce in a bowl. If you are using real pineapple, add a spoonful of sugar, the tinned pineapple already has syrup

8. cut the rustic bread rolls in half and and rub with the garlic and drizzle with olive oil – set aside

9. add the salad leaves to your plates and also the pineapple salsa

10. check your chicken and when it is cooked through, remove from the oven and place in foil to rest

11. as your chicken is resting, place the bread in the oven to toast

12. slice the chicken and place on top of the salad leaves

13. take the bread out of the oven and serve with the chicken and salsa

When you eat this meal, the smoky herby chicken will mix with the fresh pineapple and create a burst of flavour in your mouth!




Today’s Recipe – Smoothies

I’m not the biggest fan of juice cleanses or shakes as a replacement meal. Instead I like to make smoothies out of REAL  food and enjoy them as part of a balanced diet. I prefer my smoothies to be fresh and fruity rather than creamy so here are a couple of recipes that will get your taste buds tingling!

1. Frozen Berry Smoothie

This one mixes fruit and yoghurt so as well as getting a big hit of vitamins & berry goodness you also get a dollop of calcium as well – bonus!


  • Half a bag of frozen berries (I prefer using mixed forest fruits but you can mix up any combination of your favourite berries)
  • Fat free vanilla yoghurt (I use Muller Light Vanilla)


Put the berries and the yoghurt in a food processor and blend until you have a thick, slushy smoothie – it couldn’t be simpler!

2. Pineapple and Strawberry Fizz

This one is much lighter because it uses sparkling water instead of yoghurt, and it’s delicious if you add your favourite spirit (mine is Gin but Vodka or Rum would work well) and make it into a cocktail!


  • Cup of strawberries
  • Tin of pineapple chunks in syrup (the syrup gives a nice sweetness but use pineapple in juice if you prefer)
  • Bottle of sparkling water


Put the fruit into the blender and blend until a thick pulp is created. Add the sparkling water and some ice and blend again until the ice is crushed and everything is evenly combined. Pour into a long glass and enjoy!


These smoothies make great breakfasts with a slice of toast or small bowl of cereal and they help you get your 5 a day without having to chow down on solid fruit and veg!

Do you have a favourite smoothie recipe? Do share…


Making some good decisions

We have a tuck box in the office filled with crisps, sweets and chocolate – it is a menace to those of us trying to stick to a healthy, balanced lifestyle. For the past few weeks I have been diving into the tuck box whenever I had a pang of hunger or craved something sweet, and my waistline and the scales have noticed. So this week whilst doing my ‘big shop’ of the week, I was on the lookout for some healthier snacks which would satisfy any sweet cravings without coming with bucket-loads of calories and fat.

I chose some Dole fruit cups of pineapple in fruit juice and some Hartley’s jelly with whole raspberries which come in at 65 kcal and 98 kcal per serving respectively. What is even better is that the raspberry jelly is fat free!

Now obviously this does not mean I am never going to want chocolate and sweets again – because I will, I know I will! But if I can limit the amount of chocolate that I eat it will definitely help, and I wont feel so guilty when I do indulge.