Ginger Power Bites – Makes 20
1/2 Cup Raw Almonds,
1/2 Cup Cashews
1/2 Cup Pitted Dates
1 Tbsp Chia Seeds
1 inch piece fresh ginger
Few drops of Vanilla Essence

Method:  Blend in a Blender. Roll into Bite Sized Balls. Refrigerate for 10 minutes and then nail them

Chia Pudding – a Breakfast Favourite. 1 Serving
40 grams Chia Seeds
240 ml full fat Coconut Milk
1/2 Tbsp Honey

Method:  Mix together in a small bowl or jar. Set in fridge overnight. Top with Fruit and Nuts! Yum Yum – like heaven in a jar!


We throw away an obscene amount of perfectly good leftovers every year in the UK and I’m on a mission to do my bit to change that and I want you to help.

Instead of automatically scraping leftovers into the food recycling after meal times we should all try to think about how we can turn leftovers into another meal. The great part is that it’s actually a lot easier than you would think.

So, here are a couple of super easy, super tasty meals you can make for you and your family from common leftovers you’ll likely have from meal times. Try them this week and let me know how you get on.

Leftovers idea 1: Cajun chicken and crispy slaw

Chicken in the freezer that you want to use up to make space? Try this Cajun chicken recipe and if you don’t have the ingredients for the crispy slaw then go for mixed roasted veggies and use up what you have.

Ingredients (serves 1)

140g lean chicken breast

90ml low fat natural yoghurt

¼ lemon

½ carrot

¼ red cabbage

1.5 tomatoes

¼ cucumber

6 sprigs fresh parsley

2 tsp Cajun spice

1 tsp wholegrain mustard

1 tsp paprika


Cut the chicken breast into thin slices and toss with a little oil.

Mix the paprika and Cajun spice and coat the chicken in the spice mixture.

Place the chicken slices onto a hot grill pan, or frying pan and grill for 3-4 minutes each side until fully cooked.

Meanwhile make the coleslaw by mixing the yoghurt and mustard together.

Chop the onion, carrot, cucumber, tomato and red cabbage into very small chunks or thin slices and mix with the yoghurt mixture and chopped parsley.

Serve the chicken with the coleslaw and a wedge of lemon to squeeze over if desired.

Homemade spinach pesto

Leftovers idea 2: Basil and spinach pesto


2 handfuls spinach leaves

55g/2oz pine nuts, toasted

Small bunch fresh basil leaves

5 tbsp olive oil

Salt and freshly ground black pepper


Blend all of the pesto ingredients in a food processor to a paste. Add more olive oil as necessary to loosen the mixture.

To serve, place in a bowl with a plate of crudites on the side.



Here is the recipe again – 
Prep time – 4 minutes.  Serves 1 (Large Juice)


  • 3 Oranges
  • 1 Lime
  • 2 Medium Sized Carrots
  • Thumb sized piece of Ginger
  • 1/3 of a Pineapple


  • Hand Squeeze Juice from Oranges and Lime – please note if you are a Juicing Novice you cannot put waxy fruit through the Juicer! 
  • Top and tail Carrots! 
  • Cut Ginger (you can juice the skin)
  • Remove Skin of Pineapple and chop
  • Put Carrots, Ginger and Pineapple through the Juicer and add Orange and Lime.  Voilla!!!  
– for extra sweetness add more Pineapple.  Also if you do not have a
Juicer or a Nutri-Bullet then you can try a variation of this in your
blender minus the Carrots.  


This recipe creates a fantastic energy drink.  Ii’s also great as a cold or flu remedy. The Ginger is anti-inflammatory,
anti-septic and has a natural antibiotic in it. It’s very powerful stuff! 

Pineapple is a wonder food – It’s a great fat burner and contains
Bromelain, an enzyme proven to reduce swelling and inflammation, especially of the
nose and sinuses, after surgery or injury.