California girl living in London, working model, practicing wife to a pie loving husband, mommy to munchable baba, trying not to eat myself out of the day job. 

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Watch this Space | The Model Foodie is transforming

The arrival of our little man changed my world beyond my wildest dreams. I have cherished the last 7 months more than any other in my life, but now feel I have come through this baby fog and, getting a few more hours of normal sleep, feel it's time to step back into this ever evolving foodie world. 

And so, I have a few lovely projects in the pipeline that I now feel in reinspired to pursue. 

Watch this space. The Model Foodie is transforming. 


Onto the Next Chapter

Lovely Readers,

Thank you so much for spending your time supporting this blog. I hope that the recipes along the way have inspired you to look at clean eating with excitement and hopefully, you've tried a few with some success.

As you know, the Pie Lovin Husband and I have just had the gorgeous baby boy Roberts. We are over the moon and totally in love with this little fella. Over the next couple of months, I want be focused on him and our new family. Not to mention, recovering. So for now, with much sadness, I'm signing off from this wonderfully mad blogging world.

I'll still plan to remain active on Instagram and Twitter and promise to keep you updated with healthy foodie finds, getting my body back and probably one too many baby pictures.

For more healthy eating tips and encouragement please check out these personal favourites;


Wishing you all a healthy happy future. 

Till the next adventure, many thanks for all your support,



Almond Milk via Fifi Brattle

While I adjust to life with baby Roberts, some of my beautiful friends have offered to share their foodie tips. Here is the stunning Fiona Brattle to show you how easy it is to make Almond milk at come.  


Almond milk is fast becoming the people's favourite alternative to cows milk or soya. With a résumé packed with health benefits plus a delicious creamy texture and delicate nutty flavour, what's not to like? 
Well... The price tag is one thing and the concerning lack of almonds in the shop bought variety is another. 
I decided to single handedly tackle this middle class nightmare by doing the smuggest thing I've ever done. Make my own. 
It's surprisingly simple and it tastes better than the stuff from the supermarket too! Super! 
Watch my video to find out how. 




Thanks Fi.



Crust Free Veggie Quiche

A quiche is an amazing dish. Not only is it quite beautiful and packs a powerful protein punch, you can serve it for any meal of the day. It is the perfect way to use up left overs, is super quick to make and lasts for a couple of days. Solving so many modern problems, it’s kind of a superfood in my book.

Crust Free Veggie Quiche
Serve with rye toast for a perfect brekkie or a side salad or rice for a complete light main.
Serves 6
15min prep time/ 25 bake time
Half a red onion
6 mushrooms
8 cherry tomatoes
1 yellow bell pepper
Handful of fresh basil
6 organic eggs
Sea salt and Pepper
A little grated cheddar (optional)
1.      Preheat oven to 180°C/350°F. Line your Casserole dish with baking paper.
2.      Pan fry the chopped onion, mushroom, tomatoes, and bell pepper until softened. In a separate bowl, whip 6 eggs with a little salt, pepper and torn basil leaves.
3.      In your casserole dish, spread your vegetables evenly then pour egg mixture over the vegetables, cover with lid and bake for 25 minutes. Once out of the oven top with the optional cheese and allow cooling a little before serving.




Spinach and Roast Butternut Squash Filo Wraps

Photography by Ian Wallace for Delicious. December 2010, pg. 210
I've been meaning to post about filo wraps for awhile and it wasn't until I had lunch with some new girlfriends at Lavish Habit that I was reminded how yummy these little morsel are and how easy they are to make.
Here are some piccies of the gorgeous Lavish Habbit:
Light and crisp, these Spinach and Roasted Butternut Squash FiloWraps make an amazing starter on a bed of rocket for any dinner party or as they do in Lavish Habit, served simply with a side salad for a perfect light lunch. Hassel free but impressive cooking, you have to like that.

Spinach and Roast Butternut Squash Filo Wraps
Serves 4

1 large Butternut Squash (900g), roasted
2 tbsp Olive Oil
½ tsp Mixed Spice
100g Baby Spinach
150g Feta, crumbled 
50g Pine nuts
2 Filo Pastry sheets
Salt and pepper

Pre prep: roast butternut squash, as I posted here. Allow to cool. Pre heat you oven to 170°C/325°F.
In fact, any roasted veggies work well in this dish. The Pie lovin Husband would say anything tastes good in pasty and he's kind of right.  
1. In a small bowl, toss together your roast vegetables, feta, spinach, drizzle with a little olive oil and season with mixed spice, salt and pepper. 
2. On a slightly floured surface, roll out your filo sheets and divide in half. Wrap a quarter of your filling in filo pastry. There are various ways of doing this for a starter, I like to make little individual round parcels. There are the traditional triangles shape, or like a burrito. Being Californian, for lunch the burrito shape suits. Brush the edges with a little butter, roll the filling up like a sausage, tuck in the ends and press edges together to make a seal. 
3. Pop the parcels evenly spaced on a baking tray and brush with a little olive oil. Bake for 20 minutes or until the pasty begins to crisp. 
You can serves these right away or reheat in the oven later.