I can’t believe we’re almost at the end of the year! Christmas is next week people! How are you all getting on with your present shopping? I’m one of those anal people who starts thinking about her Christmas shopping in September, just because that way I can spread the cost…

Every year at Christmas, we almost always have a double celebration, it’s EmJay’s birthday on Christmas Eve, so no matter what’s going on, we’ll always do a little something if he’s not rostered to work. This year, we’ve gotten super lucky, he’s OFF! This rarely happens, so we’ve been planning on hosting a Christmas Eve birthday party for friends and family for a while now.

We’ve got a total of 15 people coming over, that’s more than we’ve ever had at our place so far (eeks!). So, like any sane human, I’ve delegated a little of the cooking, and by delegated, I mean I luckily have family that are helping!

In typical Indian style, the night before Christmas, we’re having a curry night! So we’ll have lots of finger food throughout the day followed by samosas, spring rolls, some chilli paneer which are being homemade by my mum, as well as lots of other bits and pieces.

For main courses, my sister in law makes the best lamb curry so we’ve got her coming over to make that for us, my mother in law is making the vegetarian option of chick pea curry (chana masala) and finally, I’m making a chicken saag.

I first made saag with my mum while I was young, in Gujarati we call it bhaji.  It’s literal translation is ‘spinach’ and saag refers to a way it’s traditionally eaten in Punjabi homes. Loaded with ghee to make it super rich and creamy. I cooked my version in my Instant Pot and EmJay loved it so much he’s requested it as one of the dishes on his birthday. Who am I to say no huh?

You can make this vegetarian by using paneer or even vegan using some tofu and omitting the butter. It’s got a huge long list of ingredients, but please don’t be daunted. The method is simple and the flavour is absolutely amazing! I really hope you enjoy it as much as we do… You can find the recipe here.




So I’ve been a little quiet as we went away to the Dominican Republic for a week. EmJay even treated us to the luxury of flying Business Class with BA, more about that on another post which is coming later this week.

Being mindful of what I eat is something that Daniel talks about all the time, one way to make sure I really understand what I’m eating (and how much) is to track it on an app (MyFitnessPal). Before I discovered tracking, I’d guestimate how much food I was eating, oh boy did I get it wrong! *face palm!* Actually getting a scale out and physically measuring everything I eat has really helped me making progress with my health and fitness journey in the last few months.  It may seem tedious (and it sometimes is VERY tedious for those who sit and eat with you!), but it really does open your eyes to what a regular portion is.  Give it a try the next time you buy a package which says ‘4 servings’ or ‘per 200g serving’, I can almost guarantee you are having too big a portion, I know I was all these years!

Before we went away, I did a batch of meat and fish marinating as I knew we’d have to come back and go straight back into our busy lives at work. 1 of the things I love to marinate in a huge batch is lamb mince. We usually buy the mince in packs of 3 as it’s always on offer. Now there’s 2 of us that live at our house, so buying more than 1kg of lamb mince seems a little excessive you may say, but actually, this then sets us both up for at least 4 different meals in the coming weeks.

Marinated mince can be used to make all manner of dishes,  burgers, seekh kebabs or koftas come to mind. Another option is my super quick kofta curry if you’ve already made my onion tomato masala (recipe here).

This week, as we needed something quick and easy, I took out the mince the night before and when I got home, heated up a pan and then flash fried for a super quick meal. I served it piping hot with toasted pitta bread and a fresh crunchy salad. Sometimes we even have a dollop of hummus and some grilled halloumi cheese with it, it’s such a quick and easy weeknight meal whenever you fancy it.

I usually use minced lamb as we don’t eat beef at home, but this recipe can easily be used with beef, turkey and even pork mince. A little tip before you freeze, make some indentations in the meat while it’s flat in the bag you are storing in, this way, you can break off chunks easily if you only want to make 1 or two portions without having to defrost the whole lot!

I hope it’ll make your life a little easier getting this mince ready to cook and in your freezer… It certainly helps us to get meals on the table super quickly! You can find the recipe here.







*Disclaimer – Please be advised, I have made slow and steady changes to my diet and lifestyle under professional supervision, these posts are based on my personal experience and are in no way advising the reader to change their lifestyle without seeking advise from a Doctor or other trained professional.




Apart from all the dinners we go out for, my love for all things sweet is one of my biggest weaknesses.

I absolutely love baking, creating and mostly importantly EATING all things cake. You might have seen the cookies that I baked a few weeks ago, if not, I did double chocolate chip and sugar cookies and they were amazing.

Anyhoo, I digress into a cookie/cake heaven everytime I think of baked goods so it’s a good job that London has some of the best Afternoon Teas that the world has to offer. Rumour has it, Afternoon Tea was invented by the the 7th Duchess of Bedford, Anna. She would always feel hungry between lunch and dinner, she sounds like my kind of girl! EmJay often refers to me as a Tamagotchi as he has to make sure ‘I’m fed’ every couple of hours!

So, back to the Afternoon Tea. I’ve been to a few around London, ranging from traditional (This one was most certainly the most traditional), to the quirky and a little bit different (The Charlie and the Chocolate Factory and Beauty and the Beast inspired tea’s come to mind). I love the thought of getting together with friends to have a good old gossip with some sweet and savoury bits and pieces and lots of tea to sip on. If I have friends or family coming to visit, it’s often one of the first things I think of doing with them.

Fortnum and Masons was certainly one of the most British and traditional afternoon tea’s I’ve had the pleasure of experiencing, it has a range of several different kinds of food options including a hot dish option and a savoury option for those without a sweet tooth. All this and they cater for all dietary requirements including vegetarian, vegan and gluten free which is always a bonus as everyone is taken care of.


Out of the 4 of us, 3 of us ordered a vegetarian afternoon tea. We were advised when we ordered that it was unlimited and so if we wanted to have more of anything we could order. We got to choose from an extensive list of teas which arrived promptly and then awaited our sweet treats.

We all fell in love with the tea strainers, so much so we took a pit stop to check out if we could buy them on the way out. You could indeed buy them, for a hefty price, it’s safe to say we gave them a miss.


Next up our afternoon tea was served. A selection of finger sandwiches, scones and patisseries.


The sandwich selection included cucumber with mint & lemon butter, an open barber’s cheddar and red onion chutney, rare breed hen’s egg mayonnaise with chives, coronation cauliflower hummus and grilled courgettes with a tomato dressing. All of them tasted amazing. Freshly sliced bread, and beautifully balanced fillings. We got seconds of them all too.


The scones were served with Fortnums strawberry preserves, lemon curd and clotted cream, they were lovely and fluffy and the preserves were so tangy, they married perfectly with the cream. The patisseries were equally delicious. It’s safe to say we were almost bursting at the seems by the time we’d finished.

When we were ready to leave, our waitress reminded us that we could also choose a slice of cake from the cake carriage to take away with us. Just look at the selection we had to choose from!


I went for the raspberry sponge, along with our left over patisseries, the slices were carefully packed up for us and we were all given our bags full of goodies to take home.

We had the best time, the service was great and our teas were always topped up. I can’t wait to visit Fortnum’s again. I’m secretly hoping EmJay enjoyed his slice of cake so much he’ll book it for us so we can go and have a nice afternoon in London on one of the rare weekends we get together, here’s hoping!

You can find out more about the Fortnum & Mason afternoon tea here. Be sure to make your reservation in advance to avoid not getting a table, it’s definitely a must do for anyone visiting the city for the first time!

So as you know by now, I love getting prepared for the week ahead by pre-making different parts of my meals to make my life easier when I get home from work during the week.

Chicken is our go to protein of choice, we usually have around 6 chicken breasts delivered a week, often we’ll make lots of different things. Ranging from chicken curry with my onion tomato masala (recipe here) or some awesome popcorn chicken and chips if we’re in the mood (that’s a great recipe, you can find it here).

One thing I always like to prepare if we end up having extra chicken or fancy a quick snack is Mexican style chicken. Fajita seasonings always add so much flavour to chicken. As we prefer the breast piece which has a tendency for being dry. I’ve overcome this problems with two things:

  1. Browning off the chicken on a high heat to start the cooking and then turning the heat down
  2. Adding my veges to the chicken after I’ve started cooking it. (I always used to do veges first as it’s what I was taught to do!)

This Mexican style chicken cooks up in less than 30 minutes without the addition of the beans and rice, so it’s perfect for a quick lunch or dinner when served with tortillas and salad. It also makes for a great burrito filling once you’ve added the beans and rice and given it a bake through in the oven, I usually wrap up burrito fillings in individual portions so I can make a quick burrito with a fresh wrap for EmJay to take to work in a rush; but also for a quick dinner when I get home from the gym.

This one is super easy and really flavourful to make sure you don’t feel like you’re depriving yourself of something yummy while eating healthy. It would just as easily work meat free using quorn or even with some firm white fish fillets.

You can find the recipe here.

If you want to check out Meal Prepping Part 1 and 2 you can find them via the links below.
Meal Prepping Part 1
Meal Prepping Part 2 


*Disclaimer – Please be advised, I have made slow and steady changes to my diet and lifestyle under professional supervision, these posts are based on my personal experience and are in no way advising the reader to change their lifestyle without seeking advise from a Doctor or other trained professional.

As I’m a big foodie, I’m signed up to almost every restaurant and food subscription going. Mostly, emails just go straight into my virtual ‘Trash’, but occasionally the contents catch my eye and really make me excited!

This was the case when I received a subscriber mail from The Cinnamon Club. They were putting on a Bijoya Thali especially for Diwali! A thali, for those who have never had one before, according to Indian food custom, a meal which consists of 6 different flavours; sweet, salty, bitter, sour, astringent and spicy all at the same time. Traditionally, they are served in big stainless steel plates and each item is in a small stainless steel bowl, with bread and rice placed in the middle.

If you’re Indian and ever throw a dinner party, it may not look like a thali, but there will ALWAYS be an element of each of these flavours in the food made. I remember moaning to my mum about how many varieties she’s going to make when I was younger, it just seemed like such a big effort to me! Looking back now, it really makes sense, everything on a Thali is put there for a reason.

The Cinnamon Club thali was no exception. We had 11 different dishes each of which had it’s place on the plate:
Kosha mangsho (Salty/Spicy) 
Rich lamb curry with Bengali spices
Murghir jhol (Salty/Spicy)
Home-style chicken curry
Chingri malai curry (Bitter/Salty)
Shrimps simmered in coconut cardamom sauce
Tawa mach (Astringent)
Pan fried sea bass with hot spices & poppy seed
Aloo gobhi (Sour/Salty)
Stir-fried potato and cauliflower
Tadka dal (Astringent)
Yellow lentils tempered with cumin and garlic
Mango lassi (Sweet)
Tomato chutney (Sweet/Sour)
Kachumber & lime (Bitter)
Ghee rice
Mishti doi, rossogulla (Sweet)

The vegetarian thali had beetroot cakes and paneer and morel mushroom koftas instead of the meat dishes.

Having held a Michelin star for several years, we knew the service would be good. We went as a family of 8, our party included 2 children, 1 who needed a high chair. We arrived at the restaurant a little early but were greeted, had our coats taken and were led to our table. The table was ready in a quiet corner of the restaurant, high chair already in place.

After we had settled down, a waitress brought out colouring pencils and some paper for the children to keep them entertained while drinks orders were taken.  As we had children, the hostess kindly offered to merge the sauce from one dish and the pieces of chicken from another dish to make a child friendly version of the butter chicken dish, this was brought out before our Thali so the children were able to begin their meals before we got our food.

I ordered a Botanical Martini from the ‘Gin Trolley Experience’ selection. The bar tender brought the trolley out and made the drink at our table and provided us with an explanation and history of the Gin being used and the measures he was using to create the cocktail. Other drinks we ordered included Rose Champagne and a lovely Kir Royale.


Before we got the Thali, an amuse bouche of crispy potato cake with sweet mustard sauce was brought out to whet our appetites. It was crunchy, spicy and sweet all at the same time. Delicious!


Shortly after we got our Thali’s for main course, they were presented on big copper plates with all the elements in individual bowls. My dish served minus the shrimp curry as I’d advised of my allergy. img_9511

We were advised by the server to ask if we wanted any more of anything. Every single dish was superb. I started off by trying the sea bass which I ate alongside the tomato chutney, it was marinated and fried covered in poppy seeds, this was a really unusual texture and something none of us had experienced before. It was my first time trying sea bass and it certainly won’t be the last! The chutney was sweet and sour, the chunks of tomato and nigella seeds gave it a great texture too. The chutney wasn’t to EmJay’s personal taste but he enjoyed the sea bass with a little lime juice.

Following this, I started on the curries, the chicken curry was so delicious, it actually tasted just like my mums! I’ve never been able to say that about any restaurant curry before so this was a real treat. The lamb and was soft, tender and melted in your mouth as you ate, it had a spicy kick which was complimented when eating alongside the paratha and rice served with it.

The vegetarian dishes included a delicious aloo gobi (potato and cauliflower) and a tarka dhal (lentils), both of these were great to accompany the chicken and lamb. They were full of flavour and spiced just enough to not over power the meat and fish dishes.

The sweet element of the thali was a mishti doi and rossogulla, a caramelised baked yogurt which was infused with cardamom and pistachios which was served with a milk dumpling which had been steeped in a sugar syrup, this dish along side the mango lassi made the whole thali come alive. It’s natural in Indian households to serve a sweet (mithai) alongside your savoury main course so that you are able to eat them along side each other.


We were able to request extra portions of everything which was on the thali if we so wanted, and by the time we were finished eating the smallest person in our party had very comfortably fallen asleep on his daddies arm which was placed on the high chair with a full belly, if that’s not a sign he enjoyed his lunch I’m not sure what is! Seeing how he was sleeping, our waitress kindly brought out a pillow so he could sleep comfortably while we relaxed and ordered desserts.

We all ordered different things, EmJay and myself shared a fig and date sticky toffee pudding while other orders included the gulab jamun and yuzu tart, kulfi with honeycomb and the cheeseboard. All of which were devoured. The sticky toffee pudding was served with a cinnamon ice cream, this extra little hint of spice really brought out the flavours of the fig and dates in the pudding and gave it a completely different dimension to anything we’d tried before.


As we were celebrating Diwali, we also went for some after dinner digestif cocktails, and coffees. I got the ‘India Alexander’, a mix of cognac, chestnut liqueur infused with garam masala, cacao dark and double cream. It has to be one of the best things I’ve ever drank, so smooth and creamy with a hint of chestnut. Beautiful. I drank a little as it was then ordered an espresso to mix into it, this just made it taste even better! I’ll definitely be trying to recreate this one come Christmas time!


All in all, we loved our lunch at the Cinnamon Club, the food, drinks and service were all brilliant and we wouldn’t hesitate to recommend it.

They are currently running the offer of the Bijoya Thali for £32 per person over lunchtime until 31 October 2017 so get in quick if you’d like to try it!



So this week we celebrate Diwali, the Hindu festival of lights which is then followed by Hindu new year. When I was younger I used to love this time of year. The main reason because, we got to take a day off school to dress up and spend the day playing with friends at the Temple while our parents socialised and wished everyone a Happy New Year.

I’m sure you would find 1000’s of different stories; I used to love hearing the many interpretations of the story every year with my childhood friends. The most basic story I was taught while studying at Gujarati school was that Lord Rama won a battle against the evil Ravana and rescues Princess Sita whom Ravana had kidnapped, with the help of his brother Laxshman and Lord Hanuman, on their return to the village, they were led home by Diwa’s (or candles) from the forest all the way home and were greeted with a big celebration.

Hindu festivals means there’s going to be food (YAY!). Diwali and New Year are the biggest days in the Hindu calendar, so just as many people start preparing for Christmas in the weeks (and months) ahead of the holidays, many Hindus across the globe will start their Diwali food prep a couple of weeks ahead of the festival. They like to be ready in preparation of the many visitors that will come over throughout the festive period (and often beyond that).

Last year, we were fresh into our new house so I hadn’t quite settled and got everything ready by the time Diwali came round. This year, I’ve done a selection of bits. Infact, I did so many different options I even put together some little Diwali packs for my family and posted them out 🙂

I’ve done:
Airfryed Methi Puri (Indian savoury crackers infusd with fenugreek leaves)
Chocolate Barfi (A nutmeg and cardamom spiced milk powder fudge topped with chocolate)
Mawa Penda (Caramelised condensed milk and milk powder fudge infused with almonds)
White chocolate fudge
Shortbread oat biscuists
And last but not least, a not so traditional but equally delicious banana & nutella cake (recipe for that one here)


Today I wanted to share one of the easiest recipes I’ve made this Diwali and also one of the most popular sweets at our house, chocolate barfi (EmJay loves a good chocolate barfi!). I based the recipe on what my mum usually does, although her method is a little more laborious than mine, she heats up the mixture on a stove and stirs continuously for a long long time! Mine uses a little shortcut, and why not I say? I use condensed milk in the recipe which gives it the perfect sweetness without having to add any more sugar.

These make a delicious snack at any time of the day, we usually have them alongside a nice cup of masala tea!

I hope you enjoy the recipe as much as my family and I do, you can make your own chocolate barfi using this method here.

This recipe was also published on the Roots and Leisure website here.

So if you haven’t noticed from the recipes and restaurant reviews I’ve written so far, I LOVE Indian food, which in turn means I love a good curry.

Curry is an interesting word if you think about it. You could use the word with so many cuisines, Chinese, Thai and Malaysian but to name a few. The word curry itself just means ‘sauce’ so using it to describe the 100’s (if not 1000’s) of dishes available in Indian cuisine kind of feels wrong to me.

Growing up in Preston, my mum had 100s of vegetarian recipes, a handful of fish recipes and around 3 chicken staples, Gujarati chicken, methi chicken and jeera chicken. All three of them had a completely different flavour profile and consistency. With lamb, again there were a few staples; a Gujarati lamb, lamb dhal and meatballs. Of course, alongside these there were the favourite Indian restaurant starters/snacks of samosas, dry roasted chicken and sheek kebabs.

I often get asked questions like ‘Please could you cook me a lamb rogan josh?’ or ‘Can you do me a korma chicken?’ and if I’m honest, most of the time I have no idea what I’m being asked for. I then go off on my merry way to have a google to see what I’m up against on the flavour front.

Having a decent palette and a good few years of cooking experience in my back pocket, I usually come up with something similar to what’s being asked for. I’ve still got a way to go, and I have a vast number of recipes to trial from all the cook books I now have on display in my kitchen (thanks to EmJay for that!), but I still always love to go back to basics and make a really good Gujarati chicken.

So for National Curry Week, I’m sharing something I grew up eating which was made weekly by my mum. I’ve made it with the addition of mixed peppers to give the sauce a bit of body and thickness. I make it with my onion tomato masala and it comes together super quickly on a weeknight.

I hope you enjoy this recipe as much as we do! Find the recipe here.

It’s National Curry Week this week here in the UK. That to me is a great excuse for some good food and lots of curry!

EmJay is a huge fan of whisky and we’re both as you know big fans of all things food so when we saw that Gymkhana in London was doing a Johnnie Walker Hip Flask dinner we just had to get involved.

Gymkhana is a restaurant that’s been on our list for a long time, in their own words:


On Monday 9th October, we went for the first time to experience a 4 course Game menu with matching Johnnie Walker cocktails that were acquired from 4 of the best bars in the world.

When we arrived, we were greeted by the hostess and as we went straight after I finished work we were amongst the first diners that evening. This was short lived and the whole restaurant was buzzing with atmosphere within half hour of us having drinks.

We’d already pre-paid for the food and cocktails but as we were early, we got a couple of cocktails to start before the set menu with drinks was brought out. Our server promptly asked if we had any food allergies that the kitchen needed to be aware of so I advised them of my shellfish allergy. img_9312

I got the Gymkhana Nimbu Pani, it was lovely and sour, just as it should be. Nimbu Pani in India is often used if someone is feeling nauseus or queezy. The traditional ingredients include lemon juice, black pepper and mint. The alcoholic version I ordered included a twist on the classic with Tequila, grapefruit and raw mango to name a few of the ingredients. The drinks we great.


Once we’d advised our server that we were ready for the meal, they promptly brought out a poppadom basket with 2 chutneys, 1 tomato based and a green chilli and mint.  The menu stated that poppadoms would come with a shrimp chutney but as I had advised them of my allergy, the alternative green chilli and mint was brought out. 3 different kinds of poppadoms and both the chutneys were the perfect start to our meal. Spicy, crunchy and sweet with the chutneys at the same time, they opened up our taste buds to what was to come throughout the evening.

So from here the fun really began. The bar tender came over to our table with the serving glasses and a hip flask filled with the first Johnnie Walker cocktail. ‘French Walk’ designed by the Little Red Door, Paris. It was a blend of Johnnie Walker Black Label, Williams Pear and Gentian de Lure.  This was then swiftly followed by the first course of Grouse Cafreal, Kall Dosa with a Coconut & Chilli Sambol.


The grouse was perfectly spiced, the dosa soft and fluffy and the coconut and chilli sambol brought the whole thing together into a burst of flavour with every bite. This was the first time both of us had eaten grouse cooked this way and it definitely left us wanting more. The cocktail, sipped alongside just elevated the flavours in both the drink and the food.

Following this course, again, the bar tender came over with fresh glasses and another hip flask, this time filled with the ‘Shikari’ designed by Scout in London. A mix of Johnnie Walker Black Label, Garam Masala, Jaggery, Apricot Wine and Elderberry. It was sweet and spicy on the nose and really light to drink on it’s own.


Served with a Gilafi quail sheek kebab with green chilli chutney. This was quite possibly the best kebab EmJay or myself has ever eaten (and believe me we’ve tried a lot of kebabs!). The cocktail made the flavours pop in your mouth and the sweetness of the apricots really helped to cut through the fire brought on by the chilli chutney. All in all a perfect second course.

We were then asked by our server if we wanted to take a little break between this and the main course which we were thankful for. So many restaurants especially when as popular as Gymkhana tend to unintentionally make a diner feel like they have to rush, being offered a break was a breathe of fresh air.

The main course was served with ‘Hop Scotch’ from the Baxter’s Inn in Sydney. A blend of Johnnie Walker Black Label and IPA wine. With it’s subtle Johnnie Walker notes blended with the wine it was really easy to drink on it’s own, it even tempted me get a bottle of IPA wine to blend with the Johnnie Walker I have sitting in the drinks cabinet!.



Main course was a Wild Muntjac Biriyani which was served with pomegranite and mint raita, Dal lasooni, and house pickles. This was BEAUTIFUL. Biriyani is something I always think restaurants are not the best at. I may be being biased but my mum makes the best biriyani and I haven’t yet come across a restaurant to do it justice, until this showed up at the table. A clay pot covered with puff pastry to hold in all the steam while it’s cooking.


Muntjac is a species of deer. The meat is super lean and really clings on to the robust spices used to create a biriyani. The dal and raita complimented the whole dish beautifully with the pickle. The drink served with this cut through the richness of the meat and provided a great palette cleanser between bites. It brought out the umami savoriness of the biriyani and at the same time provided an almost fizz to the tongue along with the raita.

The final course was served with a ’21 Butt Salute’ from Please Don’t Tell in New York. It was a blend of Johnnie Walker Double Black Label, Amontillado Sherry and Belle de Brille. Interestingly, this drink was served in a super cold glass, this is unusual for how we usually drink congac based cocktails but we went it it. It was lovely and fresh on the palette with lots of fruity notes.

The dessert served alongside this was a Saffron and Pistachio Kulfi Falooda. It was delicious but nothing spectacular. This was the only course we were a little disappointed with. As we were there for a hunters menu, we were hoping for something warm and hearty to finish the meal, if we were going to choose, we’d have said a warm creamy kheer pudding with a brûlée topping or even a spiced sticky toffee concoction. Putting that aside, it was still delicious even though it wasn’t to our tastes.

Overall, the service was exceptional and the atmosphere was great. Gymkhana, we’re already planning our return to try the A la Carte menu.

Photo Credits: Featured image and ‘About GymKhana’ image taken from the GymKhana Website which can be found here for the purposes of this blog post.


EmJay and myself had a super busy weekend this week just gone. Part of that involved our usual monthly (more like bi/tri-monthly) check of the cupboards to make sure we start to use things which are close to their use by date. This gives us a chance to plan the weeks meals with the bits and pieces we know we need to use up in the coming weeks.

This week EmJay took out a large packet of digestives which has a use by date of next month. We don’t really eat biscuits on a regular basis, and generally only buy them for when our parents are coming to visit (they like a cup of tea and biscuits!). So when I saw them and 2 big bars of chocolate that needed using up I immediately thought rocky road.

I haven’t made a good rocky road in a while and I HATE with a passion dried fruit and glacier cherries so I knew I wouldn’t add any of these but this is a brilliant super simple recipe to use up those excess biscuits and chocolate you make have lying around. It would probably also be a great one to make with kids, lots of breaking biscuits up and melted chocolate mixing is always a hit with my niece and nephew!

I had some mini marshmallows and some little snickers bites to use up too so it was the perfect mix of sweet, salty, chewy and chocolatey. I hope you try it and love it as much as my colleagues at work did!

You can find the recipe here.


Hijacked By Twins


Part 2 of my meal prepping takes me on to lunches. If you didn’t catch part 1 and why I wanted to write about meal prepping you can find that here.

The last few weeks, as previously mentioned, I’ve been trying to keep my day times filled with high protein meals so that I effectively ‘Save’ all my carbs for my evening meal. This has meant I don’t feel like I’m depriving myself of a proper dinner while eating with EmJay.

I used to really struggle at lunch times, working in an office, I sit at a screen working away from around 8.30am and often forget to stand up, take a walk and generally refresh my mind. I decided to make sure I ALWAYS take a break away from the desk for at least half hour before I come back and heat up any food I’ve brought with me. During this time I usually just have a walk with some music. My Apple Watch gives me prompts on an hourly basis to stand up if I’ve been sitting for too long, this means if I’m not completely involved in something at my desk I can get up and take a walk for a cup of tea or water.

This weeks recipe is one I’ve had consistently for the last few weeks (and consistently have made progress on the weight front with too!). I make it with turkey breast mince, you could use chicken/turkey thigh or your favourite red meat mince if this is what you prefer. I often portion this out and have packs in the freezer for when I need a high protein snack/make a quick high protein meal by adding to a jacket potato or eating with pitta bread.

I’ve been serving with cauliflower and broccoli mash for the last few weeks so I get a portion of veges and not so many carbs to bulk out my meals and fill me up. Find the recipe for dry spiced mince here.

Do let me know if you make it!



*Disclaimer – Please be advised, I have made slow and steady changes to my diet and lifestyle under professional supervision, these posts are based on my personal experience and are in no way advising the reader to change their lifestyle without seeking advise from a Doctor or other trained professional.