Simple Sweetcorn Fritters

This delicious recipe is low carb, gluten free, dairy free, vegetarian and quick to make.

Did you know that corn is actually a grain, not a vegetable?  It is also a little yellow powerhouse of nutrients, minerals and fibre.  It can help to lower cholesterol, prevent anaemia, control diabetes and take care of your eyes and skin.

If you're a vegetarian, simply serve these fritters up with sliced avocado and a dollop of yoghurt.  If you're not a vegetarian, a slice of smoked salmon would go really nicely with it too.


Makes: 8

Prep time: 10 mins

Cook time: 15 - 20 mins



280g organic sweetcorn, drained

Bunch of coriander, chopped

1 lemon, zest

1 cup (120g) buckwheat flour

3/4 cup (185ml) cold water

4 teaspoons coconut oil



Place the sweetcorn in a large bowl.  Add the chopped coriander and lemon zest, season with salt and pepper.

Next, add in the flour and water and mix well until smooth.

Heat 2 teaspoons of the coconut oil in a large non-stick pan on high heat.  Once the pan is hot, ladle in the mixture.  Cook the fritters in two batches of 4, or divide the oil accordingly if the pan isn't big enough (eg 1/2 teaspoon of oil per fritter).

Cook for about 2 - 3 minutes on each side until browned.  The batter makes 8 medium sized fritters.  

Serve with a side of avocado, and chilli yoghurt (optional).



Calories: 97

Carbs: 15g

Fats: 3g

Protein: 3g


Zesty Rice Noodle Salad

What's not to love about this beautiful rice noodle salad?  It packs a nutritional punch, and plenty of protein to keep you feeling full until your next meal.  And super quick and easy to prepare.

Why not make it for dinner, and take the leftovers to work the next day for a lunch that will make your colleagues oh so jealous.

This recipe contains ginger, which is a fabulous immune system booster - great for these winter months with the flu season upon us.  If you're trying to lose weight - ginger is your new best friend!  It helps with digestion, reduces inflammation, lowers cholesterol, regulates blood sugar, relieves joint and muscle pain, and it can even reduce menstrual cramps.

The Zesty Rice Noodle Salad is gluten free, dairy free and high in protein.


Serves: 4

Prep time: 10 mins

Cook time: 15 mins



180g rice noodles

1 teaspoon coconut oil

2 teaspoons sesame oil

300g diced chicken breast

150g king prawns

150g edamame beans

100g sweetcorn, drained

100g snow peas

2 tablespoons ginger, peeled and chopped

4 spring onions, chopped

2 tablespoons lemon juice

2 teaspoons sesame seeds



Prepare the noodles according to the instructions on the packaging, and set aside.

Heat the coconut oil and half the sesame oil in a pan over medium-high heat.  Add the chicken and cook for 4-5 minutes until browned.

Next add in the prawns, edamame beans, sweetcorn and snow peas.  Cook for another 3 minutes.

Add the ginger and cook for another 2 minutes before adding the spring onions.  Season to taste with salt and pepper.

Finally, add in the cooked noodles, the remaining sesame oil, and sesame seeds.  Mix well and taste for seasoning.  If necessary, add more salt and pepper.

Divide between 4 bowls and serve, or store in an airtight container in the fridge until needed.



Calories: 399

Carbs: 46g

Fats: 46g

Protein: 34g


Salmon Tray Bake

This beautiful dinner is super easy, all in one pan, and feeds a family of four.

It is gluten free, dairy free, and high in protein.

Salmon is such an amazing weight loss food.  It is low in calories, but high in protein which helps control your appetite, regulate hormones and boost your metabolism.  The high concentration of Omega-3 fatty acids can help reduce inflammation, target belly fat, give you clearer skin, and look after your heart and brain.  The nutrients in salmon also helps control insulin and blood sugar levels, potentially reducing the risk of diabetes.

Not a fan of the taste of salmon?  No worries, you can still make this delicious dish and simply substitute with a different type of fish.

This is also a great winter dish, as the red onion is great for warding off colds and helping your immune system.


Serves: 4

Prep: 10 mins

Cook: 45 mins



800g baby potatoes, washed

2 tablespoons of olive oil

200g broccolini or green beans

3 small red onions, cut into wedges 

250g cherry tomatoes

2 rosemary sprigs

2 tablespoons of balsamic vinegar

520g salmon fillets 



Preheat oven to 180C (360F).

Place the potatoes in a large baking tray and rub them with the olive oil.  Season with salt and pepper, then bake for 10 minutes.

Next, add the onion and rosemary, and drizzle with balsamic vinegar.  Bake for another 10 minutes.

Season the salmon fillets with salt and pepper and add them to the tray.  Add the broccolini (or beans).  Bake for another 15 minutes.

Once the salmon is cooked through, divide everything between four plates and serve.




Calories: 538

Carbs: 45g

Fats: 23g

Protein: 39g



Let me know how it goes, in the comments below.



Morning Kickstart Breakfast Wrap (Gluten Free)

This is a beautifully balanced, delicious and filling breakfast wrap that will give you plenty of zing to get your day started.  Super quick and easy to make, and if you're running late for work you can even take it with you and eat it when you get there.

I never would have thought of eating a wrap for breakfast (I'm more of a smoothie kind of gal), but if you're bored of the same ol' and want to mix things up a bit, give this a try.  

This recipe is gluten free, suitable for vegetarians, and quick to make (10 minutes).


Serves: 2

Prep: 10 mins

Cook: 0 mins



200g Cottage Cheese

1 avocado, stone removed

2 medium corn wraps

50g Sundried Tomatoes

2 Handfuls of Lettuce



Heat the wraps according to the packet instructions.  Mash the avocado with a fork and spread over the wraps.  Season with salt and pepper.

Next, divide the cottage cheese, tomatoes and lettuce over the avocado.  Roll the wraps and wrap them tightly in cling film.  Keep them in the fridge (or cooler bag - if you're on the way to work!) until it's time to eat.

Bon Appetite!



Calories: 365

Carbs: 31g

Fats: 21g

Protein: 14g


Don't forget to let me know what you think in the comments below!


Bangin' Blueberry Protein Smoothie

Not a big fan of eating a big breakfast meal when you first get out of bed?

A breakfast smoothie is the perfect solution!  It's quick and easy to make, packs a nutritional punch, gets your metabolism going, re-hydrates you and goes down a treat.  No chewing effort required, and no heavy bloated tummy.

Blueberries are a low calorie, low fructose fruit that are packed with antioxidants to support your immune system, ward off colds and even help fight cancer.  This smoothie is also high in protein which will help you feel full until it's time for morning tea.

This recipe is low carb, gluten free, suitable for vegetarians, and quick to make (5 mins).


Serves: 1

Prep: 5 mins

Cook: 0 mins



- 1/2 cup (125ml) coconut water

- 1/2 cup (125ml) almond milk, unsweetened

- 1 scoop vanilla whey protein

- 1/2 cup (50g) frozen blueberries

- 1 teaspoon ground cinnamon

- 1 teaspoon chia seeds

- Handful of ice



Blend all the ingredients in a high-speed blender until smooth. Serve and enjoy!



197 calories

14g carbs

4g fats

26g protein


Let me know how it turned out in the comments below!