Clean Green Falafel

Vegan, Dairy Free & Gluten Free Clean Green Falafel



Heres one for our vegetarians! Falafel is a great alternative to meat for vegans thanks to the protein packed chickpeas and the iron-filled spinach.



  • 1 Can of Soaked Chickpeas, Drained (about 240g when drained)
  • 1/4 Cup of Sweetcorn
  • 1 Large Handful of Spinach
  • 1 Heaped Teaspoon of Tahini
  • Juice of Half a Lemon
  • Pinch of Coarse Salt
  • Pepper
  • Paprika/Cumin (Optional)
  • COCONUT OIL (for the pan)
  • Served with my Lemony Yoghurt Sauce
  • (Makes 24 Balls)




Start by draining the chickpeas and putting them in the food processor.

Blend until you have a chunky paste.

Then add in the corn and blend.

Then the spinach and blend until its all mixed in.

Next, add in the tahini, lemon juice, salt, pepper and spices and mix it all together.

Using your hands shape the paste into little balls. (the smaller the crispier)


Next, put a pan on high heat and add a good chunk of coconut oil to the pan (enough to fill the whole bottom of the pan!) Let it melt and get really hot.

Then pop the balls onto the pan and let them sizzle away.

When they start to get brown and crispy, turn them over.

Keep doing this until they’re crispy all the way around.

Leave them on a little longer than you would think to make sure they cook all the way through, the crispier the better!


Once they’re cooked serve them however you like. They’re great warm on top of a salad, with cos lettuce, red onions, tomatoes and a good drizzle of my Lemony Yoghurt Sauce.



Chia Seed Bagels

Gluten Free, Dairy Free & Paleo Chia Seed Bagels

paelo chai seed bagels


These are so easy to make and are absolutely delicious with any of your usual favourite toppings.

(Makes 9)


  • 2 Cups of Almond Flour
  • 2 Tablespoons of Coconut Flour
  • 1 Tablespoon of Arrowroot Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Coarse Salt
  • 4 Eggs
  • 1/4 Cup of Cider Vinegar
  • 1 Tablespoon of Agave
  • 1 Tablespoon of Chia Seeds (or sesame, poppy, sunflower seeds etc)



Combine the almond flour, coconut flour, arrowroot flour, baking powder and salt in a large bowl.

Then add in the eggs, cider vinegar, agave and mix well until it’s thoroughly combined.


Grease your donut pan well with COCONUT OIL and then use a spoon to evenly spread out the mixture.

Then sprinkle the tops with the chia seeds.

Bake at 180’C for about 15 minutes.

Then take out and use them just as you would normal bagels!



Gluten Free, Dairy Free, & Paleo Asparagus Benedict

Gluten Free, Dairy Free, & Paleo Asparagus Benedict

asparagus benedict

This recipe is light and clean but still tastes like your treating yourself!


  • 2 Handfuls of Asparagus
  • 2 Eggs
  • 2 Tablespoons of Cider Vinegar
  • For the Sauce:
  • 2 Egg Yolks
  • Half a Lemon, juiced
  • 3 Tablespoons of coconut oil, Melted

(Serves 2)


Firstly, fill your blender with boiling water and leave the lid on while you start cooking. This will warm up the blender and help cook the egg yolk when making the sauce.

Put the asparagus in boiling water and leave it to cook for about 4 minutes.


Keep the boiling water from the asparagus and add in the vinegar.

Crack your egg into a little jug or bowl.

Using a fork, stir a WHIRLPOOL in the centre of the water while carefully pouring the egg in with the other hand (if it spreads out too much, use the fork to guide the egg whites back over the yolk straight away).

Leave it to cook for about 4 1/2 minutes while you make the sauce


For the sauce:

Start off by emptying the HOT WATER from your blender and thoroughly drying it.

Then add in the yolk and lemon juice and blend until combined.

Melt your coconut oil and, while it’s still hot, pour it slowly into the blender on low power.

Sprinkle in some salt as its mixing and keep blending for a few minutes to let the sauces thicken.


Take your egg out of the water using a spatula and place it on top of your asparagus.


Pour the hollandaise on straight away. Add pepper to taste and enjoy!



Turkey Burgers

Gluten Free, Dairy Free & Paleo Turkey Burgers with Portobello Buns and Sweet Potato Fries

turkey burger

Everyone loves a good burger and fries. We’ve found the perfect guilt free alternative. The Turkey is very lean, low in fat and high in Protein, the quinoa adds a great texture and an additional bit of protein and the sweet potato fries are low Gi. (Serves 4)

For the Sweet Potato Fries:
1 Large Sweet Potato per person
Drizzle of Melted Coconut Oil

For The Turkey Burgers:
300g of Turkey Mince
1 Onion, Diced
1 Egg, Whisked
1/4 Cup of Cooked Quinoa
Handful of Coriander, Roughly Chopped

For the Buns:
2 Large Portobello Mushrooms per person


Wash your sweet potatoes and cut the ends off. Then chop them into your desired shape and thickness.
Melt some coconut oil and lay the sweet potatoes out on a baking sheet.
Drizzle the melted coconut oil over them and sprinkle with salt and pepper.
Toss it all around to make sure they are evenly coated.
Roast at 220’C for about 30 minutes.

While they’re cooking:
Add all of the ingredients for the burgers into a bowl and mix them altogether.
Shape the mixture into burger patties and set aside.

After the fries have been in for about 15 minutes, take them out and turn them.

At this point wipe the mushrooms with paper towel (to get rid of any excess moisture), cut off the stalks and rub some coconut oil on their caps. Add them to the baking sheet with the fries with the inside facing up for the remainder of the cooking time.

Prepare any toppings – some tomato, onion, avocado, cos lettuce etc and set it aside.

Heat some cocnut oil in a pan on high heat and add your burgers to the pan. After a few minutes, flip them and cook them to your liking.

Take out the mushrooms and Sweer potatoes and plate everything.



Paleo Tandoori Sweet potato Curry with Prawns

Gluten free, Dairy free and Paleo Tandoori Sweet potato Curry with Prawns

tandoori pumpkin curry

• 1 White Onion, Diced
• 450g of Prawns
• 1 Aubergine
• 2 Large Sweet Potatoes
• 400ml of Coconut Milk
• 1 Tablespoon of coconut oil

For the Curry Paste:
• 3 Tablespoons of Tandoori Curry Powder
• 3 Tablespoons of Tomato Paste
• 2 Tablespoons of coc0nut oil, Melted
• 3 Cloves of Garlic, Minced
(Serves 4-6)


Start by peeling and chopping your sweet potatoes into cubes.
Drizzle some coconut oil over the cubes and roast at 200’C for about 30 minutes.

While that’s roasting, chop your aubergine and add it to your pot with a little coconut oil on medium hight heat.
After a few minutes when it’s started to brown and soften add in the diced onion. Cook for another few minutes until the onions start to soften.

Mix together all of the curry paste ingredients until you have a fragrant and bright red paste.
Add it in on top of the aubergine and onions and toss it all around to COAT the veg.
Let it cook and sizzle for a minute or two.
Pour in the coconut milk and about 150ml of water and stir.

When the Sweet Potato is done add it into the curry and let it simmer away for 15-20 minutes to thicken and infuse.
Add in the prawns here too. (If they’re uncooked, cook them until pink and plump. If they’re pre cooked then just cook them to heat through.)



Sun Dried Tomato & Prawn Courgetti

Gluten Free, Dairy Free & Paleo Sun Dried Tomato & Prawn Courgetti

prawn corgetti

• 3 Courgettes, Spiralized
• 150g of Prawns
• 8-10 Sun Dried Tomatoes, Roughly Chopped
• 3 Tablespoons of Tomato Paste
• 2 Tablespoons of Olive Oil
• Juice of Half a Lemon
• Small Handful of Fresh Basil
• 3-4 Garlic Cloves
• 1 Handful of Rocket
Serves 2

Add the sun dried tomatoes, tomato paste, olive oil, lemon juice, basil and garlic to your food processor.
Blitz on high until you have a delicious paste.
Heat some coconut oil in a large pan.
Pour in the sun dried tomato mixture and let it get hot.
Add in the prawns and toss them around to COAT them in the sauce.
(If they’re uncooked, cook them until pink and plump. If they’re pre cooked then just cook them to heat through.)
Add in the spiralized courgette and toss it around in the sauce.
Cook for 2-3 minutes until it starts to soften.
Turn off the heat and fold in the rocket so that it starts to wilt.
Plate and enjoy!


Paleo Chicken Caesar Salad

Healthy Gluten Free & Paleo Chicken Caesar Salad

ceaser salad

• For the Salad:
• 2 Heads of Cos Lettuce
• 2 Chicken Breasts (Salt, Pepper, Herbs of your choice)
• 1 Handful of Pumpkin/Sunflower Seeds
• Parmesan Cheese to serve
• Optional: Lean Turkey Bacon
For the Dressing:
• 1 Egg
• Juice of 1 Lemon
• 1 Teaspoon of Dijon Mustard
• 2 Cloves of Garlic, PEELED
• 2 Anchovies (Optional)
• 1/4 Cup of COCONUT OIL, Melted
• 1/4 Cup of Olive Oil
(Serves 2)

Start by heating a pan with some Coconut oil.
Season your chicken breasts with salt and pepper and any herbs you like. Add it to the pan.
While the chicken is cooking, prepare the salad.
Chop the cos and plate it.
Then toast the seeds for about 2 minutes on medium heat and then sprinkle them onto the leaves.

For the dressing:
Add all of the ingredients except for the oils to the food processor and blitz until combined.
Turn the speed down to low. Combine the oils and slowly pour them into the food processor while it’s still going on low speed. You’ll see it emulsify and thicken.
When the chicken is cooked through, plate it onto the leaves.
Use a peeler to curl shavings of parmesan over the top and then drizzle with the dressing and serve.
*For a Dairy Free option just skip the cheese*

Rip Tip of the Day

vit C

Taking 2-3gm of Vitamin C (in tabs) alongside your fish oils can greatly reduce inflammation and your recovery time. Nice.

Paleo Coconut Shrimp

Gluten free, Paleo Coconut Shrimp…Delicious!!

Coconut Shrimp

• 1/2 Cup of Ground Almonds
• 1/2 Cup of Desiccated Coconut
• 1 Egg
• 250g of Tiger Prawns, Peeled
• Salt & Pepper
(Serves 4)

Add the ground almonds, desiccated coconut and egg each into their own bowl and whisk the egg. Season the prawns with salt and pepper.
Line a baking sheet with parchment paper. Dip each prawn into the ground almonds to coat it.
Then dip it into the egg to coat, and then the coconut. Lay it out onto the baking sheet and repeat with each one.
Bake at 220′C for 12-15 minutes until golden and crispy. Serve and enjoy!


Rip Tip of the Day

Not getting at least 7 hours sleep a night?

Catch a cheeky 40minute power nap to help fuel recovery and balance any negative hormone patterns caused by lack of sleep. Don’t go over 40-50 minutes as you will enter deep sleep and disrupt your sleeping patterns which could make things worse.