I have made recipes from the House in the Hills blog before, Sarah Yates makes amazingly tasty super healthy food.

When I saw this soup recipe I had to have it. 


I didn’t actually make this, my Husband did as I was back late… so I cannot tell you anymore than Sarah does…

You need;
2 tins black beans
1 medium onion
2 carrots
4 garlic cloves
2 tablespoons olive oil
3 tablespoons cumin
1/4-1 tsp cayenne pepper  to taste, we used 1 tbsp
1/4 tsp cinnamon
sea salt
coriander & red onion to garnish (optional)

Now click-through to Sarah’s blog to see the how to, it’s very easy and I can vouch for the tastiness, and its super good for you!

We followed her lead and had it with tortilla chips, it’s so thick its a great idea.


Continuing with the healthy vibe again this week, this is only a side dish… and it is raw.

It’s ridiculously easy and can be customised to your tastes many different ways. 


Version One – for two
You need;
200g kale per person
2 shallots
Handful Sultanas
Handful pine nuts
Cider vinegar – 3 tbsp

This is a raw salad, so all you need to do is chop the shallots and add to the vinegar, then pour over the kale and massage in to the leaves.
Put to one side while you make your main dish and then when its time to eat the kale will be super soft and delicious. Just before serving toast your pine nuts for two minutes then add them to the kale, along with the sultanas.


Version Two – for two
You need;
200g Kale per person
2 shallots
1 large sweet potato/1 small butternut squash
White wine vinegar – 2 tbsp

Here you do exactly the same as before, add the shallots to the vinegar and massage into the kale.
Chop your potato or squash into bite size pieces and roast for 20-30 minutes, add some dried chilli for an extra kick if you wish…
Then when cooked add to the kale. Finally cut good thick chunks of parmesan, that are a real bite and toss into the salad.

That second one is great with grilled fish and chicken, and then you have a complete meal.

I love kale, you can taste the goodness.




This dinner was inspired by Sarah Yates at House in the Hills… and is my new favourite.

It’s so delicious and so healthy, and also very filling!

This is the way I had it but you could throw in whatever veggies/salad you have…

You need – for one;
1 sweet potato
1/2 an avocado, chopped
5 cherry tomatoes, halved
1 lime
1 small bunch coriander
1 dollop creme fraiche
plus sea salt and black pepper and ground cumin

1. Roast your sweet potato, coat the skin in a little olive oil and sea salt and pop in a medium to high oven for an hour… this is approximate as the time and temperature will fully depend on the size of your potato… just keep your eye on it after about half an hour.
Wait till the skin in nice and crispy and the inside is fluffy, then sprinkle some cumin on the inside and season.

2. Put your potato in a bowl and cut open then cube it inside the skin, add the cubed avocado, tomatoes and coriander, then zest some of the lime and squeeze a little of the juice over before adding the creme fraiche.

Season some more and enjoy!

I made double and took some to lunch the next day, it was really good as a cold salad as well.


So last week I shared a superfood meal, if you really want to go all out then here is a superfood dessert.

It’s desert that is good for you. Serious! 

You need, for two little crumbles;
250g berries, any kind you like. I used blackberries, strawberries, blueberries and raspberries
1/4 tsp ground ginger
1/4 tsp cinnamon
1 tbsp plain flour
4 tbsp oats
2 tbsp chopped nuts (walnuts or almonds)
50g soft brown sugar
a little butter to bind everything… use your judgement

1. Very briefly cook off the berries, heat in saucepan for around 3-4 minutes.

2. With the crumble ingredients mix all together then use your fingers to rub the butter into the mix until its combined.

3. Put your berries into a bowl or ramekins and top with the mix, cook at 175 for around 10-15 minutes. Keep your eye on them if you have a fan assisted oven.

I served mine with low fat greek yoghurt but you could be naughty and have cream, or ice cream…

Adapted from the recipe at Refinery29 – which is a bigger version you can make for friends!