Healthy Hot Chocolate with Spices

A healthy, tasty hot chocolate drink with spices



1 mug milk of your choice (I used almond milk)

2-3 teaspoons cacao powder

half a teaspoon ground ginger

half a teaspoon ground turmeric

a quarter teaspoon ground cinnamon

1 teaspoon honey


Step 1: Heat milk in a saucepan over a medium heat. 


Step 2: Add in cacao, ginger, turmeric, cinnamon and honey. Stir well. 


Step 3: Pour into a mug and enjoy! 


Mango Ginger Turmeric Smoothie

A tasty, immune boosting smoothie



A few pieces of fresh mango

some fresh ginger

half a teaspoon turmeric

some milk of your choice (I used almond milk)

1 teaspoon honey


Step 1: Put mango, ginger, turmeric, milk and honey in nutri bullet (or alternative blender).


Step 2: Blend until smooth. 


Step 3: Enjoy fresh!

Roasted Carrot, Parsnip and Sweet Potato Soup

Another tasty soup recipe



1 onion chopped

3-4 cloves garlic chopped

1-2 parsnips peeled and chopped

3-4 carrots peeled and chopped

2-3 sweet potatoes peeled and chopped

2 tablespoons olive oil (or alternative oil)

1 teaspoon dried mixed herbs (basil, oregano, etc.)

1 litre water


This recipe makes 5-6 servings


Step 1: Put onion, garlic, carrot, parsnip, sweet potato, olive oil and dried mixed herbs in a baking dish. Mix everything together well. Roast in oven preheated to 200 c for 25-30 minutes. Turn vegetables halfway through to ensure they are cooked evenly. 


Step 2: Transfer roasted vegetables to a big pot. Add 1 litre of water. Bring to boil, then simmer for 5 minutes. 


Step 3: Blend until smooth. 


Step 4: Enjoy some soup as part of your lunch or dinner. This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

Porridge Bread

Porridge bread was my first blog recipe. It is still one of my favourite recipes and I make it all the time. It is so simple: You just need 3 basic ingredients (natural yogurt, porridge oats and bread soda). Then you can add extra ingredients of your choice such as chopped dates, seeds, banana, etc.

bia katie


500g carton of Natural Yogurt

Porridge Oats

Bread soda

dates (optional)

seeds such as chia, linseed, sesame (optional)

img_20170207_122046 Step 1: Empty 500g container of natural yogurt into mixing bowl

img_20170207_122140 Step 2: Use empty yogurt container to measure two containers full of porridge oats. Add to mixing bowl

img_20170207_122242 Step 3: Add 1 teaspoon of bread soda to the mixing bowl. Mix everything together.

img_20170207_122455 Step 4: Chop 8-10 dates if using. Add to mixture.

img_20170207_122539 Step 5: Add 2 tablespoons of seeds (such as chia, linseed) if using

img_20170207_122627 Step 6: Mix everything together

img_20170207_122910 Step 7: Put mixture into bread loaf tin lined with parchment paper. Bake in oven preheated to 180 c for 40 minutes

img_20170207_130512 Step 8: Bread should come out of the oven looking something like this. Leave to cool. Then slice and enjoy 🙂

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Beetroot Yogurt Dip

An easy, healthy, tasty dip to have with bread, crackers, vegetables, etc.



3 cooked beetroots chopped (You can buy cooked beetroot in the supermarket. Alternatively you could cook it yourself)

3 tablespoons natural yogurt

a few pieces of fresh basil

juice of 1 lemon


Step 1: Put beetroot, yogurt, basil and lemon juice in nutribullet (or alternative blender). 


Step 2: Blend until smooth. 


Step 3: Transfer dip to bowl. Enjoy this dip with bread, crackers, vegetables, etc. It should be OK in the fridge for up to 3 days. 

Pumpkin Seed Chocolate Bites (Nut Free)

A healthy snack for work, school, travelling, etc.



20-25 dates

a few drops of milk or water

3-4 handfuls porridge oats

3-4 handfuls pumpkin seeds

about a handful of cacao butter

2 tablespoons cacao powder

a drop of vanilla essence


Step 1: Blend dates with a few drops of milk or water in nutri bullet (or alternative blender) to form a paste. Transfer paste to mixing bowl. 


Step 2: Put oats and pumpkin seeds in nutri bullet. Grind to form a fine powder. Transfer to mixing bowl. 


Step 3: Melt cacao butter in a saucepan over a low heat. 


Step 4: Add melted cacao butter to mixing bowl along with cacao powder and vanilla essence. Mix everything together well. Add some milk or water if the mixture is too dry. 


Step 5: Form mixture into little balls and place on plate lined with parchment paper (I made 14 balls from this mixture). Chill in fridge for at least 1 hour. Then you can eat. 

Vegetable Noodle Stir-Fry

An easy, healthy dinner



1 tablespoon olive oil (or alternative oil)

2-3 spring onions chopped

2-3 cloves garlic chopped

some fresh ginger chopped

selection of vegetables chopped  (I used red pepper, fine beans, asparagus and baby corn. You could also use broccoli, cauliflower, carrot, mangetout, etc.)

Optional: some tofu chopped (I used Taifin tomato flavoured tofu. Plain tofu is very bland so I prefer to use flavoured tofu)

some fresh noodles (I bought these in the vegetable section in Aldi)

a few drops of soy sauce


I made enough for 1 person. If you are cooking for more people use more vegetables and noodles.


Step 1: Heat olive oil in a wok. Stir-fry spring onion, garlic and ginger for 1-2 minutes. 


Step 2: Add vegetables and stir-fry for another 4-5 minutes. 


Step 3: Add tofu (if using) and stir-fry for another minute. 


Step 4: Add noodles and stir-fry for a further 3-4 minutes. Season with soy sauce. 


Step 5: Enjoy this stir-fry for lunch or dinner.