recipes for healthy living

Bean Burgers with Raita and Pickles

Bean Burgers with Raita and Pickles

I love bean burgers but they do need lots of fresh herbs and seasoning to help them along and are delicious with the sharp tang of some crunchy pickles as well as the raita. Simply delicious.


Makes 4
1 tin each of butter and haricot beans net weight 240g each
3 spring onions trimmed and sliced
20g sun dried tomatoes rehydrated and roughly chopped
1tbsp each of chopped mint and parsley
1tsp ghormez sabszi (optional – it is a mix of dried med style herbs)
1tbsp sesame or rapeseed oil
Salt and pepper
20g panko breancrumbs

Tip everything into the blender bar the panko and blitz
Tip out and with wet hands form into 4 burgers
Coat them in the panko by pressing down gently into it and then put into the fridge to chill
To cook heat 1tbsp oil and cook on both sides for 1 minute to brown then finish in the oven for 10 minutes.

3tbsp Greek style natural yoghurt
1tsp garlic puree
1tsbp fresh chopped mint
6cm piece of cucumber washed deseeded and diced
Mix everything and season to taste.

Date and Hazlenut Bars

No Bake Date and Hazelnut Fudgy Bars

This are a cinch with only 4 ingredients and a stint in the fridge plus an optional melted chocolate topping, are a perfect sweet bake for when you just have to have something. The dates while bringing the sweetness to these also add some fibre and minerals to the party. Just don’t eat the lot

Date and Hazlenut Fudge Bar
Makes 12
250g dates
120g hazlenuts (skinned)
35g cocoa butter
20g cacao
Pinch of good quality salt
Blend everything, stopping and scraping down between blends, until everything is incorporated and it looks like a thick fudgy mix.
Scrape into a cling film lined deep dish and spread out to 1.5cm thick approximately
Put in the fridge to set then cut into 12 bars
You can melt some good quality chocolate (about 50g with 1 tsp coconut oil) and spread over the top if you need an extra hit of chocolate.

Lemon & Paprika Chicken with a Warm New Potato Salad

Now that the brighter evenings are here, we are all living in hope for some warmer weather. This is perfect lunch or easy dinner for when those days come!
Delicious flavours and a great family favorite.


Lemon and Paprika Chicken with a Warm New Potato Salad
Serves 4

4 chicken breasts off the bone, skin removed, flattened
2 tbsp each honey and olive oil
1 clove of garlic peeled and crushed
Juice of half a lemon
1tsp smoked paprika

Combine all the ingredients bar the chicken, then add the chicken and stir to combine. Cover and chill for 30 minutes.
Meanwhile prepare the New Potato Salad then when ready,
Heat a Griddle pan and cook the chicken breasts until juices run clear and they are done.

New Potato Salad with peppers, chorizo and peas
2 medium onions sliced
2 cooked red peppers sliced thinly
½ tbsp oil
500gr new baby potatoes washed
100gr frozen peas
30g chorizo sliced
4tbsp olive oil
2tbsp white wine or white balsamic vinegar
1tsp Dijon mustard
½ tsp sugar
2tbsp chopped fresh parsley

Cover the potatoes with water, bring the water to the boil, turn down and simmer until cooked.Drain and keep warm.
Heat the oil and cook the onion over a low heat until soft.
Add the chorizo, red pepper and the peas and continue to cook until the flavours have all combined, and the peas are warm, about 5 minutes.
Add the cooked potatoes and mix well to combine.
Make the dressing by whisking the oil, vinegar, Dijon and the sugar together, Taste and season as needed.
To serve
Add the warm potato salad to a large serving plate, slice the chicken breast, sprinkle over the dressing and some chopped fresh parsley and serve.

Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.


1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

Our Health and Wellness Book

Book Cover.JPG

We are thrilled to announce our book has launched and is now available for sale in all good book shops in Ireland as well as on line for those abroad.

It is called, Move, Train, Nourish – The Sustainable Way to a Healthier You and we have spent the last year working away on this to pack 20yrs of expertise, knowledge, passion and of course our life experience into this comprehensive guide to physical and mental well-being.

Our book covers Mobility and why it is so important and more importantly how to improve yours, it explains how to train properly and safely including a great set of illustrated workouts to do at home

We have filled it with loads of information on how to eat well including set of recipes the whole family can eat and if you want to lose weight how you can devise a motivation plan which will set you up for success.

We also have a complete chapter devoted to the most vital aspects of overall wellness namely how to sleep better, how to manage stress (because let’s face it we can’t avoid stresses in our lives) and tips on how to live a happier calmer more resilient life. This is based not just on leading practices and scientific knowledge but also on the reality of what it is like to have to juggle work, family and life. We understand what it is like to be busy working people and parents.
The book is broken into different sections and each section is filled with great photos and illustrations to help explain what is covered in each chapter.

We are very proud of this and excited to see it on book shelves finally!



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