Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…


250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas


  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas 🙂 Enjoy!

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



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).