Homemade Granola


I mentioned in my last post that I had finally gotten round to making own homemade granola.
In all my excitement I forgot to post a picture of my version, you can split it into small jars like I did above for on the go on breakfast desert or snack. I also made large jar worth. I do have a plastic container that’s specially made for breakfast cereal. I am sure some of you know the one I am talking about, as I am not paid by them I refuse to give them free advertisement. You can use whatever you like I just prefer this particular brand because it’s made especially for ‘split’ breakfast. Clue; it’s a popular plastic brand made in New Zealand I think I have given it away already, lol.

Please check previous posts for recipes on granola.


Energy Balls

Everyone knows that protein or energy balls is the latest trend to hit the high street. They are so many brands to choose from but they are so very expensive. If you are into physical fitness these energy/protein balls or bites as they are also called is ideal as a pre or post work out snack. Well you don’t need to pay a fortune for these snacks as they are so easy to make, all you need is a good food processor, a good investment if you don’t have one, you will still save money when you tally up how much shop bought will cost you. The good thing about making your own is that you choose your own ingredients, in other words, go with what you fancy no restrictions, you are the boss.

Having looked at so many (trust me I literally have) recipes online, I decided to come up with my own. If you have been reading my blog posts you will know by now that I add extra ingredients at the last second sometimes, what can I say I’m impulsive. Right enough of my writing let’s get down to making these little beauties, please note you don’t have to restrict yourself to the ingredients in my recipe, feel to add or omit at the end of the day its all about personal preference/taste.

As previously mentioned, the only gadget you will is a food processor.

To begin, have all your ingredients all laid out on your work surface. I have gone for ingredients with nutrients but delicious at the same time.

I started off by placing the dates into the food processor, pulsed it 3 times.

Then added the remaining ingredients

It will look grainy as pictured, continue until all the ingredients are combined. Once the ingredients have formed into a big ball.

Next take a piece of the mixture and roll into a small ball.

Continue forming balls until you have used up all the mixture.

You can make it into small or medium balls. Tip, wet your hands if you find the mixture too sticky.



Pitted dates

Goji berries

Peanut butter


Mixed seeds

Lemon juice

Grated coconut



In a food processor, place the dates, pulse 3 to 4 times. It should resemble a paste, add the remaining ingredients, pulse until they all stick into the processor. Remove the blade, wet your hands, take a bit of the mixture, form into a small ball, repeat until you have used up all the mixture. Put in the fridge for 20 minutes or eat straight away if you can’t wait. But it’s best if refrigerated as it will set properly.

The energy balls can be kept in the fridge for up to 10 days.

Overnight Baked French Toast 

One of my favourite Sunday Breakfast is Overnight Baked French Toast. Whenever I have got left over bread I can’t wait to make this yummy recipe. So I told myself why not share I make it. It’s super easy l promise.

You can add your favourite ingredients as this recipe is so versatile.

This is left over homade seeded that I tore into bite sizes.

I whisked all the ingredients and poured into the pan then topped with fruits, oats which I sprinkled on to finish.

It will look a bit wet out of the oven (depending on the type of bread) but give it about 10 minutes to cool before serving. As the bread I used was wholemeal it took longer to bake, as it is wholemeal flour is heavier than white flour.

This is how I served mine – sliced plums and peaches topped with natural yogurt, sunflower seeds and agave. But you serve yours with maple syrup, honey or sprinkle brown sugar with chocolate chips. The list is endless, try yourself you deserve it.




Day old or stale bread – torn into pieces


Sugar or sweetner if preferred.


Preheat 350c, 180f or gas mark 4. Grease ovenproof dish with oil or butter, add torn bread. Whisk the remaining ingredients and pour over the bread, cover in a cling film (plastic wrap) and refrigerate overnight.

The following morning, remove the cling film and bake in the oven for 20-35 minutes, depending on the kind of bread you use. Serve with yogurt poured on toast, finish by drizzling with honey or maple syrup, chopped nuts or flaked almonds, if liked.

Gluten Free Strawberry Muffins

Since writing my ebook I have decided to continue experimenting and tweaking recipes. I had some Strawberries that I had frozen for future use. 

I put together as many ingredients as I could find but still low in fat.  Regular muffins use oil or  butter so the replacement was Greek yogurt, instead of refined sugar I used honey, cacoa nibs instead of chocolate chips. 

I did the usual mixing the dry ingredients in the bowl first, made a well adding beaten eggs followed by the remaining ingredients. Mixed the ingredients with a wooden spoon, (you can use a spatula ) until combined. The tip is not to over mix so you don’t end up with rubbery muffins. 

Pour the mixture into muffin tins, baked for 20 minutes.

I forgot to mention that I added grated orange zest at the last minute, squeezing the juice of the orange into the mixture as well. The muffins turned really well, I had one almost straight away and it was delicious. I will be freezing the remaining batch.


Gluten Free Strawberry Orange Coconut muffins

 1 cup plain (all purpose) flour – gluten free or wholemeal

1 cup Spelt flour

2 teaspoons baking powder

1/2 cup shredded coconut

1 teaspoon cinnamon

1 orange zest

2 eggs beaten

1/4 cup honey

1 cup strawberries

Juice of 1 orange

1 teaspoon vanilla extract


In a bowl, whisk the dry ingredients, make a well in the centre. 

Add the wet ingredients into the bowl, combine all the ingredients (expect strawberries and cacao nibs) but don’t overmix or the muffins will come out rubbery, then fold in strawberries gently.

Pour the mixture into the muffin tin, top with the cacoa nibs. 

Bake in the oven for 20-30 minutes at 350 degrees. Cool on the rack for 10 minutes and eat straight away or store in the fridge for a week or freezer for 2 months.

Reheat the muffins (if not eating on the day you made them) for 2-3 minutes. If taken out of the freezer allow to thaw thoroughly before reheating.

Kale and Chorizo Omelette 

On a Saturday afternoon I like to have a cooked light meal. So I raided my fridge and cupboard, put together what  I could find as you can see in the picture I decided on the Chorizo afterwards, lol

This low carb  lunch consisted of eggs, black pepper,  spring (green) onions, kale, skimmed milk, rapeseed (canola) oil, cherry tomatoes, Chorizo, mushrooms.  I don’t usually cook with salt so I didn’t use any.

Next I chopped the vegetables.

In a heated fan, I added half a teaspoon of oil, adding through vegetables and the Chorizo. I let it cook for 2 minutes, tuning it once to continue cooking until it was sautéed.

Finally I poured the beaten eggs with chopped cheese. I cooked for 2 minutes then carefully turned it over with a spatula and continued cooking the cheese melted into omelette.

And there you have it a simple omelette loaded with vitamins and protein served on a bed of salad, I enjoyed every bite.


Kale and Chorizo Omelette 


1 teaspoon Rapeseed  (canola) oil

Kale – chopped 

Mushrooms – chopped 

Tomatoes – chopped 

Spring (green) onions 

2 eggs -beaten

Cheddar cheese – chopped or grated

Milk of your choice 

Salt and Black pepper for seasoning


In a heated pan, add oil fry the vegetables and chorizo for 2-3 minutes until sautéed. Beat the eggs with 2 teaspoons of milk, add salt and pepper, combine and pour into to the pan, with the cheese. Allow to cook on medium heat for 3 minutes, turn over very carefully using a spatula. Cook on the other side for 2 minutes, slide on to a plate and serve with salad for a low carb lunch. Or crusty bread if you want a more wholesome lunch.