Traditional Italian Meatballs cooked in Homemade Tomato sauce

This was again, inspired by my trip to italy this past summer. I had some meatballs in this authentic italian tomato sauce for lunch on my birthday in Positano and they tasted amazing so I wanted to try it for myself! To make the meal healthier you can always use turkey mince, since it has much lower calories and is generally better for you BUT I wanted to treat myself and have something authentic so I went with the traditional Beef!



500g free range minced beef

2 eggs

14cup  milk

12cup breadcrumbs

12teaspoon  salt

1 tablespoon  fresh parsley

1 teaspoon  garlic powder

12teaspoon  fresh ground pepper

12cup grated locatelli cheese


3 cloves of garlic

1/2 a white onion (finely chopped)

1/4 cup of chopped basil

1 teaspoon of dried oregano

1/4 cup of chopped fresh parsley

1 tin of chopped tomatoes (to make your own blitz 4 large tomatoes in a food processor and add a pinch of salt)

3 tablespoons of grated parmesan

2 and a half cups of water

3 tablespoons of tomato paste

2 tablespoons of Olive Oil


Firstly make the sauce:

add the garlic, onion, and saute until tender.

Add the paste, tomatoes, water and herbs, and bring to a boil, then season with salt and pepper to your own personal taste.

Turn mixture down to a simmer.

Now for the meatballs:

Mix all ingredients in a large bowl by hand.

Use your bare hands for best results.

Wet your hands to prevent from sticking and roll into golf sized balls

To help shape the meatballs and keep them in tact, lightly fry them in cold pressed rapeseed oil

Drop raw meatballs into your pot of sauce and cover. Allow to cook on low to medium heat for about 2 hours.

When ready, grate some fresh parmesan and serve on top

I served these meatballs with my Sweet Potato Gnocchi (click the link for the recipe) and they went so well together!




Sweet Potato Gnocchi

I went to Italy this past summer and tried some amazing Gnocchi in the Amalfi Coast. When I got home I wanted to try and make a healthier version of the traditional Gnocchi, so I used sweet potatoes instead of white potatoes and I used whole wheat flour as oppose to plain flour.

I served the Gnocchi with my signature homemade basil pesto sauce – the recipe for this is here


2 large sweet potatoes

2 cups of Whole Wheat flour/ or Plain flour

Pinch of salt

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  1. Simply bake the sweet potatoes for 45 minutes in the oven at 180 degrees
  2. When soft, remove from the oven and allow to cool
  3. Once cooled, remove all of the skins and mash well
  4. Pour the flour into the mixture
  5. Roll the mixture into balls
  6. Bring a large pot of water to boil and add a pinch of salt
  7. Drop the balls into the boiling water and cook for 3-4 minutes
  8. When you see the pasta balls rising to the top you know they’re done
  9. Drain the Gnocchi and serve with a sauce of your choice! I made my own basil pesto and mixed it into the Gnocchi. I’ve also seen recipes with maple that apparently work well with the sweet potatoes but I haven’t tried this one…yet!


I served the Gnocchi with traditional homemade Italian meatballs, recipe for this coming soon!

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Warm Honey Cinnamon Oats

Simple breakfast to get you started on a busy day. Oats are a healthy energy boost to have first thing in the morning. All you need is 1 cup of jumbo oats (or rolled) 3/4 cup of a milk of your choice (I use unsweetened almond milk).

Cook on the hob for 10 minutes on medium heat until light and fluffy, pour into a bowl and drizzle in raw honey and cinnamon

I like to mix it all together to spread the sweetness of the honey 🙂

Definitely made me feel cosy this morning! Enjoy!

Quinoa Granola

I love making big batches of Granola for a simple healthy breakfast during the weekdays when I’m limited for time. I wanted to see change it up a bit so I used Quinoa along with the usual oats and the texture was beautiful and crunchy!


It’s very easy to make and its packed full of protein and nuts and seeds full of healthy fats, antioxidants, fiber, vitamins, and minerals

All you need is


75g of sunflower seeds

75g of pumpkin seed

1 and a quarter cup of quinoa (raw)

2 cups of jumbo oats

3 tablespoons of Maple Syrup

2 and a half tablespoons of coconut oil

1 teaspoon of cinnamon

100g of chopped almonds


Pre heat the oven to 180 degrees

Mix all dry ingredients together

Melt coconut oil, maple syrup and cinnamon in a medium pan

Pour wet ingredients over the dry ingredients and mix well

Line a baking tray with parchment paper

Spread the mixture and bake for 30 minutes stirring every 10 mins to ensure even baking

When cooled, store in an airtight container for up to three weeks 🙂


Chicken Soy Aubergine Bowl

I fancied something really easy and tasty for my lunch today so I made this gorgeous Chicken Soy Bowl. It was so easy, yet healthy and tasty! If you fancy trying it out all you need is

1 cup of Soy beans

1 chicken breast (chopped)

1/4 red onion

1 garlic clove

1 cup Sliced aubergine

1 medium mushroom (finely chopped)

1 tablespoon of reduced salt soy sauce

little bit of water to prevent from drying out


Fry the garlic, onion, mushroom, aubergine in a tablespoon of Cold pressed rapeseed oil

Cover to allow the aubergine to soften

Add the chopped chicken and mix in the soy sauce

cover and let cook for 15 minutes on medium to high heat (checking every 3-4 mins)