Spiralizing – the dangers

When spiralizing goes wrong!


I was making carrot noodles tonight and the damn thing cut me! That will teach me to get too close to the blade:?


I had spiralized carrot with spinach and edamame beans, pulled pork and some smoked cheddar.


The pulled pork was from leftovers, so I just put all of the ingredients into a microwavable bowl and cooked it on full power for 2 minutes, before sprinkling with the cheese.

Friday Round Up – Do you even squat?

I was doing so well with my squat challenge then ended up missing a few days, but I’m back on it and hoping for some booty gains!

I’ve exercised for 14 out of the past 19 days and now I really feel it when I miss more than 1 day in a row. I’m still loving Zumba (obviously) and I’m back on my lunchtime treadmill workouts but I’m also trying to incorporate some at-home strength training using kettlebells and body-weight. I’ve been scrolling Tumblr for some exercises for home and also use FitSugar workouts.

Here’s an example of some of my lunchtime runs…
4km in 22:22
4.65km in 27:00
4.3km in 25:00
4.5km in 26:08

Here’s a delicious meal for you…
Green vegetables (leek, asparagus,broccoli tips) with smoked bacon, poached egg and spinach leaves.

Just boil the vegetables until tender and cook the bacon however you want (I dry-fry mine as the fat from the meat means you don’t need extra oil). Once the vegetables have been cooked, use a slotted spoon to remove them from the water and then add the eggs to poach.Serve it in a big bowl and enjoy!

green vegetables and bacon

green vegetables and bacongreen vegetables and baconpached eggs with bacon and vegetables

Happy Friday everyone!


Recipe: Popeye’s Pasta Bake

I call this recipe Popeye’s Pasta Bake because it includes lots of lovely spinach! Also in abundance are peas, asparagus, courgette, pancetta and, best of all, CHEESE!

This is a perfect dinner party recipe as you can pre-make the pasta bake, and just pop it into a hot oven 20 minutes before you want to eat it! Bake and serve in a large attractive baking dish and plonk it right on the table for guests to help themselves to!

It is fairly healthy because you don’t get to much pasta per person, and there are LOADS of vegetables included. The cheese is low fat as well, but the meal still feels like a treat!

Ingredients (Serves 4):

  • 200g Pasta (I prefer tubular pasta)
  • 1 bag of pre-washed spinach leaves
  • 1 pack/16 stalks of asparagus (with the barky ends removed and chopped into bite-size pieces)
  • 1 large courgette (grated)
  • 100g frozen garden peas
  • 1 pack of pancetta (chopped into lardons)
  • 1 ball of low-fat mozzarella (grated or chopped very small)
  • 4 cloves of garlic (crushed)
  • Black Pepper (freshly crushed)
  • Salt
  • Olive Oil for cooking

Utensils needed:

  • 1 large frying pan
  • 1 large pan for the pasta
  • 1 large baking dish

Now, from the method below, it may seem like there is a lot to do, but in fact this is a really easy recipe once all of the ingredients have been prepped. So, here goes…


  1. In a large pan, bring water to the boil and season with salt and a drop of olive oil (this will stop the pasta sticking together) then add the pasta, cook to the packet’s instructions
  2. Meanwhile, heat a teaspoon of olive oil in the frying pan over a medium-high heat and add the crushed garlic, cook for 1 minute but don’t let the garlic burn
  3. Add the pancetta lardons and asparagus stalks to the pan and cook until the pancetta is cooked through and the asparagus is tender, about 3-4 minutes
  4. Turn down the heat to medium, add the peas and courgette, cook for a further 2-3 minutes until the courgette is soft and coloured
  5. Add the spinach and allow it to wilt, stir so that it is distributed throughout the rest of the ingredients
  6. Add a tablespoon of the pasta stock, a pinch of salt and a large pinch of black pepper

The mixture in the frying pan should now be slightly wet from the pasta stock, and all of the ingredients should be tender and mixed throroughly. The pasta should also now be cooked. Turn the frying pan down to a low heat.

7. Drain the pasta and add it to the frying pan, string so that it is distributed evenly throughout the other ingredients

8. Add 3/4 of the grated mozzarella to the mixture whilst it is over the low heat, stir, and allow the cheese to melt. The mixture should be wet, if it is not, add another tablespoon of water, or pasta stock if you have this reserved. Check the seasoning and alter to your tastes.

9. Transfer the mixture to the baking dish and top with the rest of the grated mozzarella

10. Add the pasta bake into a pre-heated medium oven for 15-20 minutes until the mixture is piping hot and the cheese on top has melted.

If you are making this pasta bake ahead of time, once you transfer the bake into the baking dish, cover with cling film and put it in the fridge until you are ready to bake it. Take the bake out of the fridge 30 minutes before you want to bake it, and then bake for 20 minutes! (That’s a lot of bakes!)

You can add any other vegetables you like to this pasta bake, or use different cheese to suit your tastes!

Enjoy xoxo

Vegetable and Parma Ham Garlic Bread

You may remember my recipe post for home made pizza and last night’s evening meal was a variety of the same recipe.  On top of a thin crust garlic bread (like a pizza but without the cheese and tomato) I added fresh asparagus, spinach and parma ham, with a sprinkling of cracked black pepper for a punch of flavour. It was delicious, you definitely don’t need loads of cheese to make this any better (although a nice bit of mozzarella would be fabulous!).

Last night’s exercise consisted of an arm workout with dumbbells, some fitness/cardio moves and then a round of yogic sun salutations.

Here’s today’s menu:

Breakfast = Thin slice of banana and walnut loaf

Lunch = lemon and herb cous cous with peas and sweetcorn

Snack = apple

Dinner = Chicken with spinach, asparagus and peppercorn sauce

Today’s Exercise: A session on the treadmill followed by more arm toning exercises.

Tomorrow I will have a delicious halloumi and chicken dish inspired by flavours from Greece.


Christmas Recipe (And it’s healthy!)

Brussel Sprouts with smoked bacon, spinach and poached egg

This recipe is full of rich flavours and is perfect when you are in the mood for something warm and tasty! The mixture of vegetables and (trimmed) bacon with the egg means that this meal is devoid of starchy carbs whilst being full of nutritional goodness!


  • Brusel Sprouts, halved (about 15 small sprouts or 30 halves per person)
  • Smoked bacon, rind removed and trimmed into strips (2-3 rashers per person)
  • Spinach – a whole bag!
  • Egg – One per person
  • Black pepper t season (no salt required as the bacon is salty enough)
  • Spray oil


  1. Bring a small deep pan of water to the boil and add the halved brussel sprouts, boil for 3-5 minuted depending on how soft you like them)
  2. Meanwhile spray some of the oil into a non-stick frying pan and add the bacon lardons. Cook until brown
  3. Drain the brussel sprouts, leaving the water in the pan, and add them into the bacon pan
  4. Bring the water to a simmer and add the egg to poach
  5. Meanwhile, add the spinach to the bacon and sprouts, a handful at a time, so that it wilts
  6. Once the egg is cooked to your liking place the bacon, sprout and spinach mixture onto the plate and top with the egg
  7. Season with black pepper and serve immediately


This is a super easy recipe which is prepared and cooked in under 20 minutes – perfect when you don’t have much time or just want to get in front of the fire ASAP!

Enjoy xoxo