Sweet Potato Bowl

If you haven’t tried a sweet, sweet potato then you are missing out! Cook one in the oven the night before and load it up for breakfast!

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  • 1 medium sweet potato
  • 1 tbsp nut butter
  • A sprinkle of mixed seeds
  • A handful of fresh or frozen blueberries
  • A few pieces of dried or fresh pineapple
  • A drizzle of maple syrup or honey

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  1. Cook the sweet potato for 1 hour in the oven at 180 degrees celsius (until soft).
  2. Slice open and place in a bowl and add all your toppings! Can be enjoyed hot or cold.


Creamy Vanilla Porridge

Oats are my favourite way to start the day! You might argue that porridge for breakfast is a bit boring… not in my kitchen! Its all about getting the right consistency and pimping it up with delicious toppings!





  • Place a saucepan over a medium heat and add the milk and oats. Stir occasionally until little bubbles start to form then stir in the protein powder. Remove from the heat (depending on preferred consistency you can add a little extra milk or water), then pour into a bowl.
  • Top with your fav toppings and enjoy! As you can see, I absolutely love my frozen berry nut butter combo but you can also add mixed seeds, nuts, banana, tropical fruits, different nut or seed butters and mixed berries. 


Matcha Overnight Oats


  • 50g oats
  • 250ml milk of choice (I used Soya)
  • 1 tsp matcha powder
  • 1 tsp maple syrup
  • 1 tsp desiccated coconut
  • A handful of raspberries (I used frozen)
  • 1 tbsp almond butter






1 Place the oats in a breakfast bowl and mix with the matcha powder. Pour in the milk and gently stir in the maple syrup.
2 Top with raspberries and coconut, then cover with cling film and leave in the fridge overnight.
3 When ready to eat, drizzle the almond butter on top and enjoy!

Sweet Omelette



  • 2 eggs, whisked
  • 1 tbsp nut butter
  • Handful of frozen or fresh blueberries



1 Heat olive oil over a medium – high heat and pour in the eggs.
2 Once cooked, remove from heat and add nut butter and blueberries- fold over the omelette and enjoy.

Sweet Potato Omelette


Ingredients (serves 1)

  • 1 small sweet potato (cut into cubes and roasted)
  • 1 small onion, finely chopped
  • 2 eggs
  • A handful of spinach
  • Olive oil1/2 tsp chilli flakes



1 Heat the olive oil in a pan over a medium heat and add the onions. Whisk 2 eggs together.
2 Once the onions start to brown, pour the egg mixture into the pan.
3 Allow to cook for a few minutes, moving the pan so the egg covers the surface.
4 Add the sweet potato cubes and spinach on top and cook until the middle is no longer runny. Sprinkle with chilli flakes and enjoy!

Sweet Potato Breakfast Muffins

I absolutely love whipping up foods that can be taken on-the-go for breakfast or as a snack! We all lead busy lives and some mornings you choose an extra 20 minutes in bed over having breakfast before you leave! But why not have the best of both world and prepare yourself with a batch of nutritious muffins that you can grab and go!


These go perfectly with Greek yoghurt!


  • 1 large sweet potato or 2 small ones
  • 2 small bananas,
  • mashed
  • 1 tsp vanilla essence
  • 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg & ginger)
  • 1 egg (or flax seed egg)
  • 1 tbsp flax seed
  • 1 cup wholemeal flour
  • 1/2 cup oats
  • 1 tsp baking powder
  • Chopped walnuts to decorate (optional)

    METHOD (makes 6)

    Bake your sweet potato in the oven for around 40 mins until completely cooked and nice and soft. Remove the skin. Mash the sweet potato in a bowl and add the banana, egg, vanilla, baking powder and flax seed. Mix well until combined then add the spices and the flour and oats. Once combined, distribute the mix in to 6 cupcakes cases and bake in the oven for 15 mins – Enjoy!



Carrot Cake Bread

carrot cake bread

I am so excited about this recipe! Carrot cake is such a classic and I love all the spices you can add to it to make it even more delicious. I used a mix of ginger, cinnamon and nutmeg to really enhance the flavour of this recipe and topped it with a creamy vanilla icing.



  • 1 medium carrot, grated
  • 2 medium ripe bananas, mashed
  • 2 eggs (can use flax seed to make it vegan)
  • 1/2 cup soy milk
  • 1/3 cup ground almonds
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/4 cup wholemeal bread flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/3 cup desiccated coconut
  • 1/2 cup chopped walnuts (optional)



  1. Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with either baking paper or coconut oil to grease it. You can also buy silicon tins that work really well too!
  2. In a bowl, mash the banana, whisk the eggs, and add the milk, maple syrup and vanilla. Then add the cinnamon, ginger, salt and nutmeg.
  3. Add the flour, ground almonds, desiccated coconut and baking powder to the bowl and mix until combined. Fold in the grated carrot. If you’re using chopped walnuts, add those too!
  4. Pour the mixture into the prepared tin and bake for 30-40 minutes until knife comes out clean.

For the vanilla icing

  • 2 cups of icing sugar
  • 1 tsp vanilla extract
  • water
  1. Mix the icing sugar and vanilla extract in a bowl, and gradually add water until you achieve your desired consistency.
  2. Ice the bread once the bread is completely cool and top with a dusting of cinnamon (optional)



Carrot Cake Breakfast Bars


I posted these on my instagram last week and I think they have been my most popular recipe so far! They are super easy to whip and make a great on the go breakfast bar or mid morning snack.


100g jumbo oats
1 small carrot, grated (about 40g)
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp nutmeg
1 Egg (can use flaxseed egg if vegan)
2 tbsp maple syrup
1 tsp vanilla extract
1 large ripe banana, mashed


Mix all ingredients in a bowl and mould into a dish lined with baking paper. Bake in the oven at 180 degree Celsius for approx 25 mins. Allow to cool and cut into squares.