Some of you may think an omelette is super simple. Which to be fair it is, when you know the best way to make it and the key ingredients. Ever made one and thought…”I’d have much rather had dippy eggs” or “screw it, I’m having something else next time”? Then there’s a chance you’re doing it wrong. A good omelette can be packed with flavour, yet light and fluffy, keeping a good form and shape. Delicious with half an avocado, or side salad and fresh crusty bread, it can make a truly satisfying breakfast, lunch or dinner. My favourite omelette at the moment is mushroom and cheese. Cooked with plenty of onion too, the umami flavours are potent in every bite. So flavoursome it doesn’t…

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Simple yet seriously satisfying – you can’t beat a good avo on toast. I love avocado! It’s just so creamy and adds a delicious flavour as well as keeping you full. Ok, so I know it’s not calorie free, but it’s full of good fats which I don’t always get enough of – unless I’ve been eating peanut butter of course, but that’s only on gym days. It not only tastes delicious on toast by itself, it’s amazing with poached eggs, or even as a side to a cooked breakfast. I often serve it sliced on the side, but love a good smashed avo – it’s so much easier for topping toast. I can’t be the only one who hates taking a bite of toast…

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Before a month or so ago, I always used to buy tins of soup for work. They were so easy – one tin was pretty much right for a lunch for me, I could shake up the flavours daily, and it lasted ages so didn’t matter if I had a spontaneous lunch meeting, or if I fancied treating myself to something else. One of my colleagues asked me if I knew what was in my soup, like ALL the ingredients, and I realised that I didn’t. Unlike when I cook for dinner and like to cook most dishes from scratch, so I know exactly what goes in – I say most dishes as I do sometimes buy breaded fish, chicken or fish cakes (fish fingers…

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Ok it might be pretty chilly out, but I still love a good salad. The mixture of fresh ingredients, all the colours, flavours and textures is what draws me in. Knowing that I’m being healthy, is also a big draw – I’m always aware of choosing healthy options during the week so that I don’t need to worry so much once it hits the weekend. But there are those times when a cold salad just doesn’t cut it. Let’s face it, sometimes, no matter how healthy you want to be, you need something warming and comforting. Well I have the answer. I’ve recently been testing out a range of hot salad options for those days when I just need to warm up, and indulge my…

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Recently, whilst enjoying a week off visiting the family, I decided I’d make the most of the extra time around lunchtimes and whip up a brand new recipe for my mum and I to try. Taking the opportunity to cook something veggie, as my mum loves vegetables as much as I do, I chose to make an aubergine based lunch – well it is the superfood of the moment, although I’m not sure it’ll ever replace avocado in my eyes. After debating a few ideas, I settled for Aubergine boats, stuffed with mushrooms, tomatoes, spinach and feta. They were absolutely delicious. The combination of flavours worked so well together, and not one ingredient overpowered the others, so you had a really nice balance of ingredients…

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