Date and Macadamia Truffles

Really fast and tasty. Someone in yoga class asked me if I was going to try and say they’re healthy… well they’re better than eating a processed chocolate bar 🙂

Makes about 20 truffles.


50g Macadamia nuts

225g Soft pitted dates

100g dark chocolate (you can use milk, but the sweetness of the dates goes well with dark)


  1. Cut the dates roughly into halves or quarters.
  2. In a food processor blitz the Macadamia nuts, if you like a crunch of nuts keep them slightly bigger, if not blitz them more finely.
  3. Add the dates and blitz in pulses until it forms a sticky dough
  4. Roll the dough into roughly 20 small balls and put in the fridge
  5. Melt the chocolate in a glass bowl over boiled water.
  6. Roll the date balls in the chocolate and put on a board or tray covered in baking parchment. Pop them in the fridge for two hours.



Butternut Squash Noodles with Ginger and Soy Sauce

Fast, easy, healthy and tasty? Yes.

Serves 2


300-500g Spiral Butternut Squash Noodles

2 Pak Choi

1 Red Onion

1 Red Pepper

1 Large Courgette

1 Thumb Sized Chunk of Ginger

2 Cloves of Garlic

1 or 2 Tablespoon/s Soy Sauce

Chilli Sauce

1 Bunch of Coriander

1 Teaspoon of Oil


  1. Slice the red onion into semi-circles, the courgette into circles, the pepper into thin strips and separate the Pak Choi leaves. Chop the ginger and garlic finely. Also finely chop the coriander and set aside.
  2. Microwaves the butternut squash noodles for 3 minutes.
  3. Fry in the oil the onion, garlic, ginger courgette and pepper until softening. Add the Pak Choi.
  4. Add the soy sauce and 3/4 of the chopped coriander.
  5. Mix the noodles into the frying veggies.
  6. Add as much chilli sauce as suits you.
  7. Put into a bowl and top with the remaining coriander.
  8. Enjoy!

Egg and Veggie Bowl

Serves 2

This is a variation on Shakshouka which is delicious, very quick and easy. It can be eaten for breakfast, lunch or dinner to fit around your schedule. It takes less than half an hour to make.



1 courgette

1 sweet pointed pepper

1 red onion

4 small tomatoes

2 teaspoons smoked paprika

1 teaspoon mixed herbs

1 teaspoon oil

4 eggs

salt & pepper

coriander to garnish

Optional: buttered toast or pitta bread


  1. Cut courgette, onion and pepper into small squares. Fry in oil until soft and then add tomato. Also add about 100ml of water. Continues to cook down until tomatoes soften and fall apart.
  2. Crack the eggs and put them directly on top of the vegetable mix. Cover with a lid and leave until eggs are cooked (time will vary depending on how runny you like the yolks).
  3. Serve in a bowl and top with lots of salt, pepper and a sprinkle of coriander.
  4. Enjoy


Yoga blog

Choosing Yoga

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Are you thinking about Yoga Teacher Training? Are you wondering if you’re good enough? I know I was. This is my story of choosing yoga.

I’m not good enough…

I signed up for Yoga Teacher Training on 16 November 2017. I had planned to start a training course the previous January, and prior to that the November before. In both instances I put it off. The first time I was looking at the course I went as far as buying the recommended textbook, Yoga for Fitness Professionals. Little did I know that two years later the woman pictured in the book would be my inspiring, kind and beautiful teacher, Annie.

I know now that I should not have put off what I wanted to do with my life. I was so afraid that I wasn’t good enough and that I wouldn’t be able to teach. But I was also being driven by my ego, I did not think that my friends and family would view pursuing a career in Yoga as right for me. So instead, I moved to Ireland to take a job which I absolutely hated in an industry where people are treated as disposable. I was working for someone who was deeply unpleasant towards me and I began to feel really trapped. I don’t regret a single day of my life because mistakes are valuable and even painful experiences can be useful in knowing who you are, what matters to you and where you want to be. In the end I resigned and felt a huge weight lifted.

I came back to England and booked my training course with YMCA Fit & Yoga Professionals. I had found a new confidence, I knew I was good enough. If you’re reading this and you haven’t figured it out yet, you are too. Yoga isn’t about being able to do every asana, it’s about loving yoga and trying to live a happy, healthy, yogic lifestyle. But if you love something then it makes sense that you would want to share it. I’m not saying every yoga practitioner should sign up for teacher training tomorrow, but I do think that we should put fear aside as one of the reasons not to. Thinking about whether you are financially able to, have the time to devote to a course, and whether you want to teach yoga not just go on a retreat, should be the main things to consider.

YMCA Fit & Yoga Professionals

I had done A LOT of research into training programmes because I had been thinking about training for such a long time. The things which attracted me to the YMCA course were that it allowed you to join the Register of Exercise Professionals (REPs), which is an internationally recognized body. It did not hurt that it was significantly cheaper than other providers. Additionally, as a History graduate who had not taken any Science A-Levels, I was very interested to learn more about Physiology and Anatomy – the YMCA require you to take a Level 3 P&A exam as part of the course. It was the right decision for me, but there are a lot of great training providers out there, everyone has to do their own research and make an informed choice. This blog was really helpful for me when I was looking into training providers:

A few final thoughts on choosing yoga…

One good thing about delaying my teacher training was that I had so much experience going to yoga classes when I began, which really made teaching easier as I could draw on what I had found most useful from so many teachers. Moving between countries and various cities over the previous years meant I had experienced a lot of yoga styles and met many yoga teachers. I’ll never forget the moment a teacher in Southampton pushed on my back and my heels first touched the floor in downward dog – I suddenly realised how the pose was supposed to feel and it was as if something had just clicked into place. I am so grateful to all the amazing teachers who have helped me on my yoga journey.

If you are thinking about training, don’t just worry about how good you are in your practice, worry about how able you would be to teach other people. The best way to learn about teaching yoga is to go to yoga classes, I know that sounds obvious, but I think sometimes people think that just because they can do a pose it means they can teach it. Doing and teaching are different. Just wait for the first time you teach Vrksasana (Tree pose) and realise that talking about how to do the pose to ten people who are staring at you makes it harder to balance! Most training providers suggest you have a regular practice and attend classes for some years before training and I cannot stress enough how much I support this. So practice, practice, practice and when you’re ready to teach don’t let fear hold you back!




Vegetarian Pho

This recipe takes less that 30 minutes to make and is the perfect midweek meal. You can also use any veg you want in it, so it can be a great opportunity to use stuff up. Add an extra chilli if you like it really hot!


2 Nests of dry noodles

1 lime

1 Carrot

1 Pak Choi

1 Red onion

1 Courgette

1 Red pepper

2 handfuls of spinach

1 tablespoon of siracha or other chilli sauce

2 tablespoons of soy sauce

Boiling water

1 thumb-sized piece of ginger

1 clove of garlic

1 chilli

1 teaspoon of oil

Picked red cabbage to garnish


Chop the carrot and courgette into small circles. Chop the onion into semi-circular strips and the pepper into thin slices. Chop the ginger, chilli and garlic finely. Fry the onion, courgette, pepper, carrot, ginger and chilli in the oil until softened in a big sauce pan. Have the heat quite high and add a little water if needed to stop the veggies from burning.

Add the soy sauce and chilli sauce and mix through. Then place the dried noodles into the pan. Pour in enough boiling water to cover the noodles and veggies. Squeeze in all the juice from the lime.

Separate the leaves of the Pak Choi and add them to the boiling pot. Continue to heat for 2-5 minutes, until noodles are cooked and the Pak Choi is soft.

Using a ladel or large spoon place the noodles and veggies into a bowl and then pour over the liquid. Top with picked red cabbage (or sliced spring onion if you prefer).