Green Salad Omlette 

Recipes, Uncategorized

For this week’s blog post I decided to show you this greek salad omlette that I made for my family on Wednesday. It was a great choice for dinner as it is super hot right now and a light fluffy omlette is exactly what we needed on a summer day. This recipe is vegetarian and really easy to make. I made this recipe to feed 3 people so if you have to alter the amounts for more or less people then feel free to do so. If you want to know how to make this.. then keep reading.


  • 9 eggs (3 for each person) 
  • Handful of parsley leaves 
  • Olive oil 
  • 1 red onion 
  • 3 tomatoes 
  • Black or green olives 
  • 200g feta cheese 
  • Salt & pepper 
  • Wild rocket leaves 

    How to make it: 

    1Heat the frying pan with a dash of olive oil. In a bowl whisk the eggs, parsley, pepper and salt together. 

    2. Fry the chopped onion over a high heat for about 4 minutes until they start to brown around the edges. 

    3. Throw in the tomatoes and olives and cook for 1 or 2 minutes until the tomatoes begin to soften.

    4. Lower the heat to about medium and pour in the eggs. Stir as they begin to set until half cooked. 

    5. Scatter over the feta then fry until omlette is puffed up and golden. 

    The finished omlette should look something like this. I placed it on a bed of wild rocket leaves so that it was healthier and added to the salad element of this recipe. 

    I hope you enjoyed reading and I recommend trying this recipe at home for a dinner or a light lunch. Until next time…


    Do you recommend any recipes for me to try? What do you love cooking at home? 


    Healthy Avocado & Spinach Salad

    Recipes, Uncategorized

    Recently I’ve started to be more conscious of the food I snack on during the day. To make my meals healthier I decided to make fullfilling salads for dinner. So on this blog post I am going to show you how to make a simple salad that you don’t need fancy ingredients for (apart from one maybe) and can quickly make.

    What you’ll need: 

    • 250g spinach 
    • 3 tomatoes 
    • Half of a cucumber 
    • Olive oil
    • 1 avocado 
    • 250g cauliflower rice 
    • Variety of spices
    • Pumpkin seeds for finishing 

    To start off, cut your vegetables into small pieces. Whilst doing that place your spinach into a microwaveable container and add 2 tablespoons of water to steam the spinach.

    You spinach should look something like this: 

    Regarding the cauliflower rice you need to place it in the microwave with a pierced lid for around 4 minutes (800W microwave).

    During the time it takes for the cauliflower rice to cook, you can make the sauce. For this you will need 3 tbsp of olive oil, 3 tbsp of water, spices including coriander, parsley and basil. To top it off you can add salt and pepper; mix thoroughly. 

    Add everything to the bowl and drizzle the sauce on the top. You can add some pumpkin seeds to make the salad have some crunch and more flavour. Mix till everything is coated with the sauce.

    Your finished salad should now look vibrant and colourful. It’s full of healthy fats and fibre. Great for a light dinner or lunch. Enjoy and see you next week! Until next time…

    – A 

    Quick & Easy Stir-Fry Noodles 

    Recipes, Uncategorized

    Hey guys! Today I am showing you this really quick and easy stir-fry noodles recipe. I bought everything from Morrisons; the noodles cost £1, the vegetable mix was £1 and Katsu sauce was £1. Which makes the overall cost of this recipe £3 without a spoon of olive oil for frying. This recipe took no more than 20 minutes so it’s a perfect late night dinner idea.


    • Katsu sauce
    • Ginger, garlic and soy noodles
    • Some mix of vegetables
    • Olive oil

    How to make it:

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    1. Heat your olive oil in a wok or frying pan. 


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    2. Saute your stir-fry vegetable mix until everything is cooked thoroughly. 


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    3. Next, fry your noodles in some more olive oil until they are piping hot and they are ready to eat. 


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    4. With the remaining noodles heat up your sauce. 


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    After you’ve mixed everything together it’s ready to serve and enjoy!

    I did say this was an extremely easy recipe to follow. It tasted so good! The Katsu sauce was mildly spicy but the coconut and apple hints in it were amazing. See you next week and have a good rest of the day!






    Healthy Chicken and Vegetable Roast



    Hi, guys! So, I’m back with another recipe. This time it is a healthy chicken and vegetable pan roast that is so easy to make for a quick, and nutritious meal. I’m going to go straight to showing you the recipe…


    • 1 zucchini
    • 1 large parsnip
    • 3 sweet potatoes
    • 1 red pepper
    • 1 yellow pepper
    • Salt and Pepper
    • Oregano
    • Ground cumin powder
    • Olive oil
    • 3 chicken breast fillets

    Steps to make this delicious roast:

    1. Preheat oven to 200 degree celsius (for fan ovens).
    2. Cut all vegetable and place on an oven tray lined with aluminum foil.
    3. Cut chicken into strips to cook faster. 
    4. Pour (a little bit of) olive oil over the vegetables.
    5. Season everything.
    6. Place in the oven and cook for around 40 minutes or until vegetables are soft and the chicken is thoroughly cooked. 

    Well, I hope you enjoyed this recipe as much as I enjoyed eating it afterward. Great warm and full of flavor meal, perfect for warm dinners. See you next week!



    Spicy Mexican Bean Soup recipe


    Hey, Guys! I started a new series called ‘A Taste of Adventure’. It’s gonna be recipes that I have tried and liked when I was on holiday. To start off the series I am going to show you my (easy) recipe on how to make a Mexican Bean Soup. This recipe serves 3-4 people and lasts for around 3 days. It’s a great feel-good soup that just warms you up inside on a chilly evening. Now, I am not the best cook so the goal for this series is to make easy and healthy recipes that anyone can make at home themselves. So, let’s start!




    Visual ingredients list.

    • 400g can of chopped tomatoes
    • Tomato puree (preferably with herbs)
    • 200g can of kidney beans
    • 400g of butter beans
    • 1 red pepper
    • 1 yellow pepper
    • Garlic (only if you want to have that taste)
    • 1/2 cup of water
    • 2 teaspoons of dried oregano
    • 2 teaspoons of spicy paprika
    • 2 teaspoons of ground cumin
    • Salt and pepper
    • Tortillas to serve
    • Dash of olive oil (for frying)

    How to make it:

    1. Cut the peppers and fry them on a dash of olive oil on a medium heat until they are soft. Add your garlic at this point if you want.

    Cut the peppers into smaller chunks to heat faster.

    2. In a separate pot, mix together the chopped tomatoes, tomato puree, water, salt, pepper, ground cumin, spicy paprika, and oregano. Add more water if needed.



    Add the peppers once they are ready.

    3. Once the peppers are ready, add to the pot.

    4. Simmer for twenty minutes. mixing frequently.

    5. In the last five minutes add the beans to the pot and simmer until they are soft.


    Add the beans to the mixture.

    6. In the meantime heat your tortillas in the microwave for 35 seconds or in the oven for 10 minutes.


    Heat the tortillas and serve with the soup as a side.

    Now the soup is ready to be put into bowls and served out. Enjoy!

    – A