Classic Burger

It’s BBQ season, well it’s meant to be!

Unfortunately the weather hasn’t been brilliant the past couple of weeks, but over the bank holiday somehow i managed to get invivted to 4 BBQ’s. Needless to say, i was stuffed come Tuesday!


Which gave me an idea for a clean, healthy and guilt free BBQ burger.

I used portobello mushrooms as the “buns”  of the burger (you can use alternatives like sweet potato or lettuce leaves) Peri Peri Hache Steak (again you can use alternatives like lean beef burgers/ chicken burgers, which you can get from muscle food.) I then topped the burger off with some halloumi cheese, chopped tomatoes and parma ham. DELICIOUS!

To make this more of a “dinner” meal i chopped two sweet potatoes in half and took some of the middle out to stuff them with spicy prawns.

Now here’s the recipe and instructions:

Stuffed Sweet Potatoes:

  • Cut the potatoes in half and pop in the microwave for about 5 minutes until, they are soft. Let them cool down and then take out some of the middle.
  • Put the sweet potatoes in the oven on 200 for about 15 minutes
  • Stuff the sweet potato with the spicy prawns and serve!

Portobello Mushroom Burger

  • Cook 4 mushrooms (for 2 people) in the oven for about 10 minutes.
  • Cook 2 lean beef burgers on the griddle.
  • Grill Halloumi cheese for 3 minutes each side on a medium to high heat.

Put all together and Enjoy!

Jo x

Jamie’s Sugar Rush

Hi All,

I have just finished watching Jamie’s Sugar Rush. What a documentary, its extremely inspirational and motivational to cut out sugar from your diet.

Jamie Oliver has now added a tax on all sugary drinks in his restaurants, which is something I applaud, I would love for one day to see this tax applied in all restaurants.

Living a “Sugar Free” lifestyle is challenging at first, but so rewarding to your mind and body. I’ll admit, recently i have slipped with my eating habits, but having watched this documentary and purchased three new superfood and sugar free cookbooks, i am so ready to get back to where i was not long ago and i encourage anyone reading to join me.

You can find all three books on amazon. Sugar Free Sugar Free Sugar Free

Alongside the three cookbooks, i also purchased a spiralizer, which i cannot wait to try! Courgette & Carrot Spaghetti are just the beginning. Look out for future posts from me going spiral crazy!

Jamie Oliver has started a petition for their to be a tax on all sugary drinks, which I have signed to support this. I have copied a link to the petition below, please show your support and sign.

(V)(C) Mediterranean Mix with Sweet Potato

As you know, I am not one to stick to a strict recipe, so tonight when I got in I thought I would just throw whatever I could think of together and see how it went…

It was good enough that I had to share it immediately, with Oliver’s review a simple “YUP”.

What you need:

  • 2 sweet potatoes
  • A can of Cannellini Beans
  • 1/2 cup dried split peas
  • 1/2 cup red lentils
  • Some sea salt
  • Some proper peppercorn pepper (the ground stuff just doesn’t cut it)
  • 2 shallots (finely chopped)
  • 2 cloves garlic (minced)
  • Dried coriander leaves
  • Italian herbs mix
  • Dill
  • Coconut Oil

For the bean mix:

Drain, wash and pat dry the beans. Put the beans, lentils, split peas, shallots and garlic in to a pan and cover with water. Then add in the coriander leaf and italian herbs, be generous because the flavours really need to soak in to the water to taste! Put on a low-medium heat until it boils (I put it on for about 25-30mins before taking it off to reheat once the potatoes were done… I wasn’t planning on making a recipe for this so didn’t take exact notes).

For the sweet potato:

Chop the potatoes in to quarters lengthways, place in to a shallow dish (the pyrex kind) and sprinkle loads of dried dill to cover the potatoes. Add salt and pepper to taste. Melt some coconut oil and pour over (about 1 tbsp worth). Put on a high heat (I did it at 225C on my fan oven) and turn so all 3 sides spend time facing down. Just before they’re done, sprinkle some more salt on the skins to crisp them up. It took 45 mins for the sweet potatoes to cook for me but just keep an eye until you’re happy they’re crispy enough!


You can tell how good this was by the fact I was so excited about it that I had to share it immediately!
Enjoy and leave a comment/review below if you try it out!