Cod and Aubergine Mozzarella Bake-

♥ 1 cod fillet
♥ 1 aubergine (cut into three slices leave the skin on)
♥ 100g chopped plum tomatoes
♥ 8 cherry tomatoes
♥ Oregano
♥ Chilli flakes
♥ Fresh basil leaves (torn)
♥ 2 Garlic cloves (Crushed)
♥ 60g Light Mozzarella cheese

1. In water, garlic and some oregano, gently cook the aubergine slices until soft. Then place into an ovenproof dish and sprinkle with remaining oregano. Then in another pan, add the tomatoes, cherry tomatoes and basil with a bit of water and simmer until the cherry tomatoes burst.
2. Wrap the cod in tin foil with chilli flakes, garlic and put in the oven at 180oc for 20 minutes.
When it is done, remove and place on top of the aubergine, pour over the tomato sauce, add some more chopped basil on top and then place sliced mozzarella on top.
3. Put in the oven until the tomato sauce has reduced slightly and the mozzarella melted.

Clean Sweet Potato Brownies- (makes 8 small brownies)

   I'm not a 'sweets' fan and trying to retrain my mind to see food as fuel rather than treats, or something that needs to be earned, has been difficult. However, I was inspired by a website/blogger called 'Eat Drink Paleo'.
I'm not a Paleo diet die hard fan, nor do I think that I should limit myself to just these foods, but these were absolutely delicious and I adapted the recipe slightly to fit with what I had in the cupboard!

♥  1 sweet potato (peeled and grated)
♥ 4 tbsps agave nectar/chocolate agave nectar
♥ 1 egg
♥ 3 tbsps unsweetened dark cocoa powder (depending how sweet you like it)
♥ 1/2 tsp baking powder
♥ 1/2 vanilla pod scraped out
♥ 2 tbsps self raising flour (or coconut flour)

1. Literally, once all of your ingredients are prepared, throw them together in a mixing bowl and stir until the mixture becomes quite sticky but more solid.
2. Put a large tbsp of mixture into cake cases and bake in the oven at 180oC until cooked through but still squidgy and soft to touch! It took my oven about 25 minutes!
3. Allow to cool

Nutty White Fish and Prawn with 'Satay Sauce' (serves one)

  Genuinely one of my favourite things that I have made recently, and completely healthy and a brilliant way to refuel after training due to all the protein, is my take on a nutty 'curry'.Now, before we get fully into this, you should know that I am a self confessed peanut butter lover and that nothing more makes me happier than copious amounts of the stuff! ARGHHHH! I am a nutter for the butter.

Anyway, I saw this recipe on BBC Good Food and decided to alter it slightly to incorporate my addiction
for Total Greek 0% yogurt. So creamy, yet so healthy. No fat, packed with protein and no added sugar; I go through a ridiculous amount (and I have no shame in admitting that!).
One of my #trytotal entries

 ♥ 100g baby pink prawns
 ♥ 1 White Fish fillet (I used a frozen basa fillet)
 ♥ 1/2 small white onion (finely sliced)

 ♥ 1 garlic clove (crushed)

 ♥ 1/2 tsp cinnamon
 ♥ 50ml water
 ♥ Chilli flakes and seeds (extra for serving)
 ♥ One slice fresh ginger (diced)
 ♥ 75g Total Greek 0% Yogurt
 ♥ 2 tbsp's crunchy peanut butter (smooth works okay too)

1. Steam the prawns and white fish separately. In a frying pan, add a dash of water and soften the onions with the chilli flakes and garlic then add the prawns once cooked. Add the water and reduce heat.
2. Throw in the ginger and then add the peanut butter, stirring until it has melted. Remove the pan from the heat and carefully stir in the yogurt so that it doesn't separate. Add the cinnamon.
3. I served over rice noodles and sugar snap peas, but it would go well with rice too! Top with chilli flakes and serve over the white fish fillet.

Butternut Squash, Thai Coconut, Chilli and Lemongrass Soup-

     My first recipe post! Can I get a woop woop!This is for a bowl of butternut squash, lemongrass and chilli coconut soup, which was tasty and spicy. I made it for lunch a few weeks ago and the recipe makes enough for one person.

♥ 200g butternut squash (cubed)

♥ 1/2 a small onion (finely sliced)

♥ 1 stick of lemongrass (chopped finely)
♥ Chilli seeds/flakes

♥ 1/2 tsp ground cinnamon

♥ 200ml vegetable stock and water

♥ EITHER 100ml half fat coconut milk or 10g cubes of creamed coconut

1. Steam the butternut squash and onion until soft, add the lemongrass, cinnamon and chilli.

Then, when soft, reduce the liquid and dry fry for 3 minutes.
2. Add the stock and cinnamon and then the coconut, before simmering for 10 minutes.
Take from heat and use a blender to blitz until smooth.

3. Top with chilli flakes and cinnamon.