Super fast meal for one little person


I get really upset when I hear people say they ‘don’t have time to cook’ and give their kids processed food. This healthy, nutritious, tasty meal took about two mins to prepare and five to cook. Are you really telling me you can’t find seven minutes for your most precious asset?!

– whatever veg you have in your fridge! I used half a carrot, a tomato, two small mushrooms, half a courgette, 3 florets of broccoli and a handful of frozen peas
– one inch piece of chorizo, a cooked sausage would also work well or any other left over meat you have lurking in the fridge
– tsp olive oil, cooking fat or butter

– peel (if necessary) and chop your veg really small

– melt the fat in a small pan over a med heat and add the veg

– turn the heat to med/low and cook with the lid on for 4 mins

– chop the chorizo/meat up into bite sized chunks and add to the pan, cook for a minute with the lid off

– serve immediately (tip: if you add the frozen peas once everything else is cooked it should cool it down enough to eat pretty much straight away)


Primal Sushi?


I love Japanese food and completely adore sushi, but following a grain free diet means I’ve had to improvise massively in order to get my fix. Guess you could say this is the closest I’ll get to eating sushi now. This is a very yummy alternative to the white rice variety I have to say, and of course you can use any fillings you want… the possibilities are endless…

Ingredients for 12 pieces of mock-maki:

50g broccoli florets
50g cauliflower florets
Tbsp mayonnaise
2 pieces of seaweed nori – I like this
4 long strips of cucumber
Half a ripe avocado
Lashings of smoked salmon
Tamari, wasabi & freshly grated ginger to serve


– steam the broccoli and cauliflower for 8-10 mins until they are fork mashable

– once they have cooled down mash them up with the mayonnaise and avocado, and combine well

– take your sushi mat and put a sheet of nori on top, dip your fingers into a bowl of water and moisten the nori

– spread half the mixture over the nori, leaving a centimetre gap around the edges

– put an inch of smoked salmon to the left side of the nori all the way down, and top with cucumber

– roll up the nori very tightly from left to right

– cut into six with a very sharp knife and repeat

– serve with tamari, wasabi and freshly grated ginger