California Girl living in London, working model, practicing wife to a Pie Loving Husband, trying not to eat myself out of the day job. 

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To continue the party theme - Summer Canapés

There is nothing like a gorgeous party on a warm summer night, full of twinkle lights, floaty dresses, light chilled cocktails and yummy canapés to inspire.  With just a little bit of creativity and effort, you’ll be amazing at what gorgeous bites can come out of your kitchen. I hope this post will inspire you to try something different at your next soirée. 
Though if you’d rather just leave it to the pros, Lime Venue Portfolio are expert that can help find your perfect venue and are there to help with all you party needs. 
Lemon-Garlic Prawn Skewers

Serves 6-8
Cook time 20 minutes
These lemon-garlic prawn skewers are so simple to make and pop them in the fridge to marinate and then onto the grill as your guest arrive. They’ll be ready in moments to make a sizzling party canapé.
1 tsp salt
2 tbsp honey
225g to 250g large king prawns, peeled, deveined, rinsed and drained
¼ cup olive oil
¼ cup chopped parsley
Grated lemon peel of 1 lemon
2 or 3 cloves garlic, peeled and minced
½ tsp fresh-ground pepper
Lemon wedges to serve

1. In a bowl, mix salt, honey, olive oil, parsley, lemon, garlic and pepper. Add shrimp and stir gently to coat. Cover and chill for a minimum of 20 minutes. 
2. Thread shrimp on metal or soaked wooden skewers. 
3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center. This should ready to much in 5 to 6 minutes. 
Serve with lemon wedges to squeeze over shrimp.
Bite-sized frittatas

Makes 12 small frittatas
Cook time 25 minutes
Packed with fibre, these little mouthfuls make a nice clean change from bread rolls. They’re full of flavor and dipped into tomatoes sauce, delicious. Prefect pre dinner nibbles.
1 tbsp olive oil
2 large spring onions
1 carrot
1 courgette
3 organic eggs
½ cup cheddar
1 tbsp fresh thyme
½ tbsp. biocarbonate
2 tbsp almond flour
1. Heat olive oil in a frying pan over medium heat. Cook spring onions, thinly sliced, for 3 minutes or until soft. Add grated carrot and courgette. Cook for 2 minutes. Set aside to cool slightly. 
2. In a separate bowl, add lightly whisked eggs, grated cheddar, thyme, bicarbonate and almond flour. Mix in the cooled vegetables. 
3. Spoon the mixture into greased mini muffin pans and bake at 180°C for 12-15 minutes or until cooked through.
Japanese-style rare beef roll-ups

Serves 8-10
Cook time 15 minutes 
At only 55 calories each and full of fresh bright ingredients, makes these mouthfuls a brilliant diet-friendly canapé that tastes as gorgeous as it looks.
10 slices of raw beef, from the butcher
8 radishes
4 spring onions
Bunch watercress
Soy Sauce Dip:
2cm root ginger
2 tbsp sesame oil
2 tbsp soy sauce
1/2 tbsp wasabi paste
Black sesame seeds, to sprinkle on top for extra flush. 

If you’re feeling ambitious, you could prepare the beef yourself by searing a fillet as explained in my Beef Takai but in this recipe, it might be easier just to get a few rare slices from your local butcher. 
1. Thinly chop each radish, wash the watercress and slice the spring onions lengthways into thin slivers.
2. Make your sauce by finely grate the ginger and combine with the sesame oil, soy and wasabi paste.
3. Slice the beef in half and place a few pieces of radish and spring onion along with a sprig or two of watercress at one end of a slice and roll it up like a burrito. Repeat this until all of the beef and vegetables are used up.
Arrange the beef rolls on a plate and sprinkle with the sesame seeds, serve with the soy sauce.
Recipe inspired by



Summer Party Dips:

Whether it’s just a little backyard barbecue or a picnic to celebrate the tennis or a full fledged weekend smash-up in honour of the World Cup or perhaps for Independence day (for us Yanks)... Whatever the occasion, having a few tasty dips at the ready will keep your guest happily munching and give you precious time to finished off the mains and have a glass of something cold.
These three dips offer great healthy alternatives to the classic guacamole, hummus, or salsa. Straight from Healthy Every Day, healthy grazing never tasted so good.
Health-Healthy Read Bean Smooth:

1 400g tin tin aduki beans, drained
2 cloves garlic, crushed
Juice of ½ lemon
4 tbsp olive oil
2 tsp of paprika (I added the spice… I can’t help it, I like things a bit hot)
Baba Ganoush:

1 large aubergine, cut into 2 cm chunks and roasted for 25min at 200c.
Olive oil, drizzled
1 large garlic clove, crushed
Juice of one lemon
Mediterranean Melatonin Hummus

1 400g tin chickpeas, drained
Juice of ½ lemon
4 tbsp olive oil
1 bunch of basil, leaves torn
Which ever dip appeals to you most, just place all it's ingredients into a food processor, season with salt and pepper and blend into a thick, luscious dip. 
Serve with cut vegetable into thin batons. I like baby carrots, peppers, sweet peas, and cucumber.



Chickpea, Avocado, Cucumber & Feta Salad

What's your definition of a salad? Lettuce, tomato, cheese and dressing? Fine, it has it's place, but this becomes boring after the first mouthful. Am I right?  

The world of salads is vast and anything but boring. A plate full of varying salads is my perfect summer lunch and there is no need to limit portions eating this way. No one ever got fat on too many vegetables. So munch as much as you want.

Using favorite ingredients to create simple dishes that lift a plate, salads are really simple. You just chop and through the ingredient together. No skill required.  

This salad is one of my summer 2014 staples and another delicious example of eating clean.

Chickpea, Avocado, Cucumber & Feta Salad

Serves 4
Prep Time: 5 minutes
1 can chickpeas, rinsed and drained
2 avocados, pitted and chopped
1/2 cucumber, quarter and chopped
1/3 cup coriander, chopped 
2 tbsp spring onion
1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste
In a medium bowl, combine chickpeas, avocado, coriander, cucumber, spring onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.




Giveaway Time! Thanks to Urban Fruit!

Who doesn’t love a freebie!?!

In honour of a redesign and the launch of two new flavours, Baby Bananas and Blueberry & Blackcurrant,  I’ve teamed up with Urban Fruit to give
5 lucky readers Urban Fruit tote bags stuffed full of Urban Fruit

Urban Fruit is 100% fruit that’s been hand-picked in season and gently baked, with no funny stuff. It’s one of the only dried fruit companies that doesn't use sulphites, sugars or concentrates, which is perfect for health foodies on the go who are tired of smooched bananas in the bottom of their handbags or sticky fingers on the tube. 

All you have to do to enter is like my Facebook page and then tweet us your tips for keeping healthy on the move, using the hashtag #MangosOnTheMove for the chance to win a big bag of goodies from Urban Fruit. 

Last day to enter is July 4th!
Simply Awesome! We can’t wait to hear what you come up with!



Watermelon Mango Pico de Gallo

I first found this idea on Pinterest about a year ago (all the best inspiration is there, isn’t it?) and have been saving it in my ‘to-make’ pile ever since. Then with the return of watermelon season and seeing them overflowing in the grocery store, I knew it was time to give it a try. Adapted from Damn Delicious, once made I had to share it with you.


Not just for chips, this is bright and a little different 'dip.' Truly fresh summer flavor at it’s best. The sweet mango and watermelon dance around the coriander and chili. This would liven up any barbecue. Throw it on top of fish or chicken or just salad to add a little zing. It's yummy!

Watermelon Mango Pico de Gallo

Makes 4 cups:
Prep Time 15 minutes
¼  seedless watermelon, diced
1  ripe mango, diced
1 jalapeño, seeded and minced
1/4 cup diced red onion
A sprig fresh coriander, chopped
Half a handful of mint, chopped
1 lime, juiced
1 shot tequila (optional)
1/2 tsp salt, or more to taste
Finely chop everything into salsa size chunks, toss together, add lime juice and tequila. Add salt to taste.