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17 September, 2015


guacamole and sainsbury's tortilla chips
I haven't always been a fan of guacamole. For years it just looked like a gross green gloopy thing that people used to shovel their tortilla chips into, but times have changed and now I realise I was missing out!

When it's kept simple it can taste so good.  Here i've adapted my favourite recipe from BBC Good Food.

Squish and squeeze a handful of ingredients and there you have it...
I love eating this guacamole with Sainsbury's basics tortilla chips (tastes nicer than a well known more expensive brand in my opinion). If you love a good bacon sandwich like I do then try some of this with it. 
Easy guacamole, national guacamole day
Traditionally guacamole is made with coriander but i'm one of those people that can't bear it so I just make it without. Do mix in a finely chopped handful if you're a fan!
Easy guacamole, sainsbury's tortilla chips

2 Medium sized tomatoes
2 Ripe avocados
A Handful of cherry tomatoes chopped into quarters
Half a medium red onion diced
Half a medium red chilli or 1/2 teaspoon of chilli flakes
Juice of 1 lime
Sea Salt


1. Chop the medium sized tomatoes finely, scoop out the flesh of the avocados and mash together in a bowl really well.
2. Add the diced red onion, lime juice and cherry tomatoes to the bowl and mix.
3. Slice the chilli and add to the mixture leaving a little to garnish with (you can also use dried chilli flakes which I think works just as well).
4. Serve up in your favourite bowl and eat it quick!


15 September, 2015


A couple of weeks ago I decided to get my Come Dine with Me on and head to a supper club in Hackney, East London. I've had Vietnamese food a couple of times before but I really didn't know what to expect.

Our host was ultimate foodie/photographer/Jamie Oliver approved Uyen Luu (there she goes talking to a fellow supper clubber) and we were served in her very cosy home. Her plates etc were gorgeous.

I was sat on the corner table backing the bookshelf (next to that pleasant American chap). Drinks were flowing and the food started to emerge quite quickly, in total there were about 6 courses. Everyone on my table was lovely as you can see!

My favourite dishes were the vegetable curry pies and chicken salad with carrot and hot mint. The flavours of the salad came together so well and I love it when simple stuff is put together brilliantly.  

These summer rolls unfortunately were my worst nightmare. I hate the texture of prawns but decided to give the rolls a go. I chewed and chewed but they wouldn't go down, not for me!

I had a great evening and would definitely recommend going to Uyen's if you want to try something different or just love Vietnamese food.


18 May, 2015


A couple of weeks ago I spotted an interesting company on Instagram called Aduna.

What I really liked about Aduna is the vibrancy of the brand, its positive energy and mission to showcase the the vitality of Africa.

They sell superfruit powders and energy bars ethically sourced from baobab and moringa trees in Ghana and Senegal.  Baobab and moringa are rich in vitamins, packed with antioxidants and are just generally good for you. I was intrigued, wanted to try some and sent off for free samples.

There are lots of recipes on the Aduna website which offer foodie inspiration. I decided however to create a fruity mango and avocado salad with a baobab dressing perfect which I think is perfect for summer.

This salad is so simple to make and the dressing made with Baobab superfruit powder gives it an amazing kick. 

The salad is completely vegan but would also work perfectly alongside fish or chicken! 


2 Ripe avocado 
1 Large mango (not too ripe)
1/2 a bag of rocket
1/2 a bag of watercress
1 Tablespoons of mixed seeds (optional)

For the dressing 
1 Teaspoon of Aduna Baobab Superfruit Powder
2 Tablespoons of olive oil
2 Tablespoons of water
1 Teaspoon of lime juice (optional)
1 Teaspoon of white wine vinegar
Sea Salt


1. Place the rocket and watercress onto a plate or into a bowl.
2. Mix the Baobab powder, olive oil, lime juice and white wine vinegar. Season with pepper and sea salt and mix well.
3. Chop the mango into cubes and avocado into slices. Place on top of the rocket and watercress. 
4. Pour over the dressing and sprinkle  the mixed seeds.



29 April, 2015


Spring is such a pretty season with all those blossoms falling around all over the place.
Spring's Eden Geranium Cassis candle  £16 Anthropologie

So to bring a little bit of spring inside...

I recently picked up this lovely geranium cassis candle from Anthropologie which is a gorgeous floral scent. It's a blend of jasmine, cassis, geranium, mandarin and oakmoss and is part of the aptly named spring's eden range.

I think pure essential oils work best in oil burners but the Body Shop have an amazing range of fragrance oils which really get around the room. I found two in particular which I thought screamed spring.

Spring's Eden Geranium Cassis candle  £16 Anthropologie, Aloe & Soft Linen Home Fragrance Oil £4 and Jasmine & White Frangipani Home Fragrance Oil £4.

The jasmine and white frangipani home fragrance oil is a light floral scent and the aloe and soft linen is just really fresh and crisp. Both smell really good!

Anthropologie candle

I'm also a sucker for a beautifully packaged candle and this tin is definitely that!


16 March, 2015


Chocolate and avocado just seems like the strangest combination. I would never have thought avocado would work so well in a dessert but it's actually brilliant.

I have noticed lots of chocolate avocado mousse recipes cropping up and have been wanting to try it out for a while.

Deliciously Ella has an excellent recipe if you're vegan or you just want a really healthy diary free dessert.

I thought adding a white chocolate cream would create some balance with the dark chocolate avocado mousse and make it a little bit more indulgent.

The raspberries are also a nice little finishing touch.


2 Large Avocados - stones removed and flesh scooped out.
30g Cocoa
100g White Chocolate (melted)
100g Dark Chocolate - 70% (melted)
150ml Double Cream
2 Teaspoons of Vanilla Extract
3 Tablespoons of Honey
160ml Coconut Cream

First things first

Make the white chocolate cream first by melting white chocolate over a bowl of simmering water. Once cooled mix in the double cream and whisk until it has thickened slightly. Place in the fridge to set.


1. Melt dark chocolate and then leave to cool on the side.
2. Put the avocado, cocoa, vanilla extract, honey and coconut cream in a food processor and blitz for 30 seconds. 
3. Using a spatula scrape down the sides to incorporate all the mixture.
4. Add the melted dark chocolate and blitz until completely smooth.
5. Place the chocolate avocado mousse in glasses and leave in the fridge for 30 minutes.
6. Take out once set and top the mousse with white chocolate cream and finish with raspberries.


02 March, 2015


Change is something that's really been on my mind recently. Again it's one of those things that you cannot avoid and is completely integral to life.

I was thinking about the opposite of the word change and there seem to be quite a few.

Here are some:


I've always thought the opposite of change is keep or hold as change is all about transformations and making things different.

Experiencing change can be really hard but it leaves room for amazing growth. Working in PR for the last few months has brought lots of change into my life. The (extremely) fast paced environment has developed my organisational skills, made me far more resilient and the logging of press coverage has made me appreciate the small details that make the big picture.

Why not -

1. Embrace change as it's going to happen whether you like it or not.
2. Reflect on changes that just happen or you consciously make in your life and learn from them as best as you can.
3. Remember that even though change is difficult sometimes it paves the way for something better.


18 January, 2015


Monday mornings are stressful at the best of times.

I find it difficult to get up, I don't really want to get up and the minute my eyes open I'm dreading the commute ahead of me! With all this in mind I find that breakfast gets forgotten or I always end up getting something along the way.

So I thought making some homemade healthy breakfast bars might do the trick. They are great to grab on the go and can be made quickly on Sunday ready for Monday morning.

Packed with greek yogurt, nuts, oats and coconut I think these bars will help anyone power through Monday morning.

Cut them into small pieces, wrap in foil and you're good to go!


400g Total Greek Yogurt
1 Egg
275g Rolled Oats
75g Desiccated Coconut
200g Dried blueberries
100g Flaked almonds
4 Tablespoons of Honey

First things first

Grease a 9x13inch baking dish or line with greaseproof paper. Preheat the oven to 130°C/Gas 2.


1. Mix together the greek yogurt, egg and honey and leave to one side. 
2. Combine the oats, blueberries, chia and flaked almonds and then add the greek yogurt mixture, fold gently using a wooden spoon.
3. Transfer the mixture into the tin and press down with a spatula to ensure the surface is even.
4. Bake for an hour and allow to cool down before cutting into bars.


I'm also going to be entering them in the #TryTotal competition to show just how versatile greek yogurt is :)

My Total + 6
Monday Morning Breakfast Bars
Total + an egg + oats + blueberries + coconut + almonds + honey