Birthday cupcakes.

So it was my lovely man’s birthday last week, so naturally I had to bake him something yummy.

So with a little creative help from my beautiful sister I present to you my Teenage Mutant Ninja Turtle cupcakes…

Luckily he only let me have 1 so not too bad for my waist line haha after all it would be rude not to indulge in a little birthday cake!

My absence.

So I realised today I haven’t written for some time, now this isn’t because I’m hiding in the cake shop, nor because I’ve been a bit too lazy to write, I am just one busy bee!!

I have draft posts coming out of my ears but none are ready to post just yet 🙂

I have one week and one day left of this semester at university and it is covered in deadlines, so my time currently is being spent slaving away over essays from dusk till dawn.

I am still trying my best to shed these pounds at a steady and comfortable pace.

And I haven’t forgotten about all my lovely readers.

So tell me how have you all been doing?

As always lots of love from a bloody cold Cornwall.

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Healthy ‘Pizza’

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© Sarah Woodside

I used a wholemeal pitta bread (Tescos own I believe) which is around 150cals, I then topped with a teaspoon of red pesto (again Tescos own.) Added some chestnut mushrooms, spinach, a little mozzarella and then a little bacon.
It fills you up and takes little to no time to make! Literally take a wrap/pitta out of a packet, top with what you fancy or whatever you’ve got in the fridge, then pop in the oven until the cheese has nicely melted xxx

It really is all about the layers.

It’s Cornwall, it’s winter, it’s cold and it’s wet. So layering is the way forward.

I am now set in my lecture completely cosy 🙂

Carrot, Cumin & Sweet Potato Soup

Carrot, Cumin & Sweet Potato Soup

This recipe makes lots of portions, so stick it in the fridge or freezer for when you simply can’t last until dinner time.

Ingredients:

2 x Red Onions (you could use white I just prefer red.)

2 x Cloves of Garlic

Aprox 10-12 Carrots

1 x Big Sweet Potato

2 x Chicken or Veg Stock (2 Litres of boiled water)

Cumin to preference (I stick loads in!)

Salt & Pepper to taste.

Method:

Sweat onions, garlic and cumin in a pan with coconut oil (frylite/olive oil) when they are caramelised with the cumin, add the litre of stock and bring back to the boil.

Add seasoning, chopped carrots (I didn’t even peal them!) and sweet potato. Let the veg cook through, when cooked bring off the heat and blend.

Add more seasoning if required.

Butternut Squash Soup

This is a pesonal recipe that I developed one day when I was too hungry to wait for dinner!

Butternut Squash Soup

This recipe makes lots of portions, so stick it in the fridge or freezer for when you simply can’t last until dinner time.

Ingredients:

2 x Red Onions (you could use white I just prefer red.)

2 x Cloves of Garlic

2 Carrots

1 x Big Butternut squash

2 x Chicken or Veg Stock (I used one of each combined with 2 Litres of boiled water)

Paprika aprox 2 tsp but adjust to taste

Turmeric aprox 1.5 tsp but adjust to taste

Salt & Pepper to taste

Coconut Oil

Method:

Sweat onions, garlic, paprika and turmeric in a pan with coconut oil (frylite/olive oil) when they are caramelised with the spices, add the litre of stock and bring back to the boil.

Add seasoning, chopped carrots unpeeled and butternut squash. Let the veg cook through, when cooked bring off the heat and blend.

Add more seasoning if required.

enjoy ❤