Roast Tomato & Aubergine Salad

A friend of mine grows all kind of fruit and veg and always surprises us with his amazing produce. This time we got a variety of tomatoes and aubergine, I wish flavour-gram was invented already because the flavour of the tomatoes was so luscious. Seriously they tasted like sweets and I’m not a huge fan of tomatoes usually but I nearly ate them all straight off the chopping board.


I decided I would make a roast salad to bring out the flavour and after two weddings this week I was craving a simple healthy salad for dinner!

This week I also received a delivery from the lovely lads at Newgrange Gold who sent me a bottle of their new Camelina “Wild Flax” Oil to try and if there was ever a perfect recipe to try it, it was definitely this one.


What is Camelina?

Camelina contains high levels of Omega 3 oils in comparison to other vegetable oils. It also contains antioxidants (Vitamin E) which helps the oil to remain stable, and avoid oxidation, and rancidity. In comparison to flax oil, which contains up to 60% Omega 3; Camelina contains over 30% Omega 3 oils. Although the Omega 3 content is less in Camelina, it is suitable for cooking with (flax oil is not), which makes it easier to include in your daily diet. You can add it to salads and smoothies also!

There’s not a lot of ingredients to this so like the many of my recipes can be made in less than 30 mins for a speedy dinner.


  • A variety of in season tomatoes cut in quarters
  • 1 small aubergine cubed
  • 2 cloves of garlic diced
  • A good splash of Camelina oil/olive oil
  • 3 tbsp balsamic vinegar
  • 1 bunch fresh basil leaves
  • 1 (16 ounce) package fresh mozzarella cheese, cut into small cubes
  • 1 70g packet of wild rocket leaves, rinsed and dried
  • Himalayan sea salt/fresh black pepper


  1. Preheat oven to 180C/350F
  2. In a roasting tray add the aubergine with a splash of oil and half of the garlic, roast for about 10/15 mins.
  3. Add the tomatoes to the tray with the rest of the garlic and a little more oil, roast for a further 15 mins until the tomatoes begin to caramelize and are wrinkled. Allow to cool slightly so the heat doesn’t wilt the leaves.
  4. In a large bowl, mix all the ingredients except the oil and balsamic, you can make a dressing with the two and pour over or serve on the side.
  5. Season with salt and pepper and serve with some homemade garlic bread.


Slow Cooked Turkey

Just incase you didn’t have enough turkey at Christmas, here I am with a super easy and incredibly delicious slow cooker recipe! I had this 1kg slab of turkey breast and I wasn’t really sure what to do with it, I didn’t want it to go dry in the oven!

Eureka!! The slow cooker, the amazing kitchen tool that I always forget about! I’ve been using it a lot more this month, they are wonderful for low budget meals (perfect for January)!

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This particular recipe is really simple, but you can add extra veg in or mess around with the spice blend for different flavours! I have also added in a brunch/lunch type recipe using the  turkey.


  • 1kg pure turkey breast
  • 1 bottle tomato passata
  • 1 pot Knorr chicken Stock Pot (28g Pot-no water)
  • 2 gloves garlic crushed
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp mixed herbs
  • 1 tsp chipotle powder or chilli powder
  • 1 tsp turmeric
  • salt/pepper


  1. Place the turkey in the slow cooker.
  2. Pour the passata in and add add the spices and chicken stock (remember no water)
  3. Stir it all up or you can use your hands to mix in the spices.
  4. Turn the slow cooker on low.
  5. Cook for 8-10 hours. (I cooked mine from 9pm until 7am.)


Slow cooked turkey, smashed avocado and vine tomato/coriander dressing with a super clean wrap!



  • 2 tbsp slow cooked turkey
  • half an avocado
  • 6 ripe vine tomatos chopped
  • bunch of coriander chopped
  • splash of extra virgin olive oil
  • salt and pepper


  • 1 egg + 2 egg whites
  • 1 tbsp tapioca flour
  • 1/2-1 tbsp almond flour
  • salt/pepper


  1. Scoop the avocado into a bowl and mash with a fork, squeeze in a bit of lemon or lime just and season, you can add chilli flakes for a little kick.
  2. Add the tomato and coriander to a bowl with the olive oil and season.
  3. To make the wrap, whisk the egg, flours and seasoning in a bowl.
  4. Melt oil or good quality butter (I used coconut oil) in a pan over a medium heat.
  5. Pour in the egg mix and cook on both sides.
  6. Transfer to a plate and top with the turkey, smashed avocado and dressing.

Hope you enjoy!




Zesty Coconut Turkey Fillets

An old recipe of mine which I designed in 2013 for, I’d like to think my photography skills have improved since then LOL!

Turkey is not just for Christmas you know!! A favourite of fitness fanatics for decades, there is a solid reason for this!

  • There is about 32g of protein in a 4-oz. serving of turkey, making it a very good source of these essential amino acids. Just one serving of turkey provides 65 percent of your recommended daily intake of protein.
  • Considered a good source of vitamins B3 and B6, rated because of the density of these vitamins in the meat. A serving of turkey meat has 36 percent of the daily allowance of B3 and 27 percent of your recommended intake.
  • Turkey is believed to have mood enhancing properties. It contains tryptothan, which produces serotonin, a neurotransmitter that helps improve your mood.
  • Light, skinless roasted turkey is low on saturated fat and total fat. It also contains less cholesterol than chicken, pork or beef.

Honey & Lime/Coconut Turkey Fillets

photo (2)

Ingredients (Serves 2)

  • 2 turkey steaks
  • 1 egg
  • 1/4 cup of shredded coconut
  • 1/4 cup of coconut flour
  • 2-4 pieces streaky bacon (optional)
  • 1 packet long stem broccoli
  • 1 pok choi
  • 1 garlic clove crushed
  • 2 tbsp soy sauce/coconut aminos
  • olive oil
  • paprika/salt/pepper


1. Preheat oven to 180

2. In a bowl mix the egg and lime juice until combined. On a chopping board spread out the coconut ingredients & season with paprika, salt & pepper.

3. Take the Turkey Steak and dip in the egg mix and then coat it in the coconut. Do this to both steaks until evenly coated. Place the Steaks in a glass baking dish and bake for about 15 mins (turn in between) and cook until golden.

4. While the Turkey is cooking, add some olive oil to a hot pan and quickly fry the pak choi & broccoli with garlic and soy sauce/coconut aminos (cook the bacon now if you include it)

5. When the turkey is ready you are ready to plate up, I added some avocado for extra health benefits.



Easy Slow cooker Pulled Pork

It’s a sin that I’ve only made my first batch of pulled pork this week, I’ve eaten so much of the stuff – there was a revolution in Dublin for a while there! Pork shoulder is so cheap to buy, even when purchased from a decent butcher. I got two huge pieces in FX Buckleys for about €11.50, this is enough to feed 8-10 people. One thing I’ll advise is that if you are cooking the pork in the slow cooker, ask the butcher to remove the skin as it doesn’t work when cooked with it on. If you decide to cook it in the oven you can keep this as it will turn into delicious crackling. This time (much to my butchers disgust lol) I had to cook it in the slow cooker for convenience. You can’t go wrong with a slow cooker, you throw everything in and you don’t go near it for 8-10 hours. Go to sleep and then wake up to delicious juicy pulled pork!


This recipe was adapted from the CHOW website


Serves 8-10 people

  • 6lbs higher-welfare shoulder of pork
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock
  • 1 tbsp coconut palm sugar (brown sugar if you’re not too strict)
  • 1 tbsp chili powder
  • 1 tbsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle
  • 1/4 tsp ground cinnamon
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar and spices in a small bowl. Wash the pork week and pat dry with paper towels. Rub the spice mixture all over the pork and place it on top of the onions and garlic. Cover (no peeping) and cook until the pork is fork tender, about 10/11 hours on low.
  2. Turn off the slow cooker and carefully remove the pork to a chopping board. Set a fine-mesh sieve over a medium (heatproof) bowl. Pour the onion mixture from the slow cooker through the sieve and leave both to one side.
  3. If the pork has a bone, remove and discard it (I used boneless). Using 2 forks, shred the meat, discarding any large pieces of fat. Add the shredded meat back to the slow cooker and mix the onion mix you separated back in to the meat.

Now to re-cook with a delicious sauce- this is my own recipe!



  • 1 tin of chopped tomatoes
  • 1 1/2 tbsp cayenne pepper
  • 1 tbsp chipotle chili powder
  • 1 tsp paprika
  • ½ tsp nutmeg
  • pinch of ground cinnamon
  • 1/2 cup stock drained from slow cooker
  • salt and pepper, to taste


1. Pour the tomatoes on top of the meat, then add the spices and mix thoroughly (you could even use your hands to ensure it gets marinated well).

2. Turn the slow cooker back on for about 40 minutes to 1 hour.

I made burrito bowls with this for a dinner party and it was perfect! Cant wait to try it again!

Easy Thai Red Curry

Sometimes a takeaway may seem like the easy option, but think about it – it may be easy to pick up the phone and dial but it’s not actually as quick as you think, especially when you can whip some identical #Fakeaway type dinners as I call them. I have actually tested this with Mr. PP (don’t tell him that though lol!) I have made delicious and healthy dinners within the timeframe of a takeaway arriving. It’s also an expensive habit so why not put the money you would have spent on it into a jar and at the end of the month, treat yourself!


My favorite fakeaway is a Thai red curry, It’s one of those recipes where you can take your time and make the paste from scratch or you can use a ready made paste. I use the Mae Ploy paste from the Asian Market on Abbey Street and it’s the best one in my opinion, it contains all natural ingredients and full of great flavour aswell!

List of Ingredients in the curry paste:

  • Dried Red Chilli  
  • Garlic  
  • Lemongrass  
  • Salt  
  • Shallot
  • Galangal
  • Shrimp Paste  
  • Kaffir Lime Peel
  • Pepper 

I use this brand.

There are no set rules for curries, you can change the meat and add any vegetables you wish.


Serves 2

  • 3 chicken fillets
  • 400ml tin coconut milk
  • 2 Tbsp red curry paste
  • 1 cup tenderstem broccoli
  • 1 cup mangetout
  • 1/2 cup water
  • 1 Tbsp coconut oil (for cooking)
  • 1 Tbsp sesame seeds
  • 1 tsp coconut sugar (optional)
  • 1/2 spring onion


1. Stir-fry the curry paste in the coconut oil, then add 1/2 tin of coconut milk. Add the chicken fillets and continue cooking.

2. Now pour in the second cup of coconut milk and 1/2 cup of water, heat until it starts to boil.

3. Turn the heat down and add in the vegetables and cook until they soften slightly. If you wish to add the coconut sugar, do so now and stir well. Taste and season as required.

4. Ensure the chicken is cooked through, garnish with sesame seeds and spring onion and serve with rice or cauli-rice.

Note: For a milder flavour, use a half portion of the curry paste.


Follow me on snapchat for finds like this: Patchy-watchy


Simple Dinners: Chicken Fajitas


This is my go to midweek meal – it’s easy to make and very cost effective, but also the perfect food for sharing and having fun with family and friends.

Growing up in my house fajitas would always be served as a treat, so if there was a group coming over my Mam would whip up spicy chicken and beef, and it could be eaten in lots of different ways; you could have wraps, tacos, lots of delicious toppings etc, so I guess for me I always associate this meal with fun!

I swap the spice combination around all the time, so I would say choose 2 main flavors – my go to is paprika and cumin but I also like to use chipotle powder or cayenne.


Chicken Fajitas

  • 2-4 chicken fillets
  • 1 red onion, sliced
  • 1 red pepper, cut into strips (I sometimes use Chiquino Peppers from Tesco)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin or alternative
  • Juice of half a lime
  • Sea salt/ground black pepper


  • 10-15 vine cherry tomatoes, halved
  • 1 red chilli, chopped
  • 2 Tbsp extra virgin olive oil
  • small bunch fresh coriander, roughly chopped
  • Juice of half a lime

2 minute Guac

  • 1 ripe avocado
  • Juice of half a lime
  • Salt & pepper
  • Pinch of chili flakes



  1.  In a large bowl add the chicken, peppers, onion and spices. Drizzle over a good splash of olive oil, season with a good pinch of pepper and mix well. Put in the fridge to marinate for about 10 minutes.
  2. To make the salsa; add the tomatoes, chili and coriander to a bowl. Mix in the olive oil and give it a good stir, squeeze in the lime juice and stir again. Pop into the fridge.
  3. To make the guac: using a fork mash the avocado, season, squeeze in the lime juice and continue to mash with a fork until it softens like guacamole. Sprinkle in the chili flakes and place in the fridge.
  4. Remove the chicken from the fridge and fry up in a pan over a medium heat. When it’s cooked, squeeze over some lime juice and sprinkle with fresh coriander and serve immediately.
  5. For the wraps I find baby gem lettuce works well. Simply chop the stalk off the bottom, wash and separate into wraps.

Serve with any extra toppings you like, and a side of sweet potato fries or salad.

Hope you enjoy x

Primal Pizza


Recreating pizza is a fun task – there’s always the doubt that it won’t work out right and all your hard work and ingredients have to go in the bin. But nothing can wipe the smile off your face when it turns out pretty good! This recipe is fun – it looks like a pizza, feels like a pizza and tastes pretty close to your everyday pizza, except this recipe is grain and gluten free! You could say it’s suitable for a paleo diet but I’m pretty sure the cavemen didn’t eat pizza!

The main ingredient in the pizza base is “Tapioca” (I love that word!). This could be a new ingredient to your pantry, and can be used for lots of recipes. It’s pretty cheap and can be bought from most health shops.

What exactly is Tapioca?

Tapioca is the starch extracted from the cassava root. The cassava plant is native to Brazil and its starch is referred to as “tapioca”. Cassava is naturally gluten free, making it a good substitute for flour as a thickener, as well as a base for a tasty, sweet pudding.

This recipe can be a little tricky, but just have patience with it and it will work out.

Pizza base recipe:

  • 1 cup organic tapioca flour
  • 1/2 cup coconut flour
  • 1/2 cup olive oil
  • 1/2 cup warm water
  • 1/4 cup parmesan cheese
  • 2 medium or 1 large egg, whisked
  • 1 tsp dried Italian herbs
  • 1/2 tsp salt or garlic salt
  • 1/2 tsp ground black pepper



1. Preheat your oven to 180°C, and if you have a pizza stone place that in the oven too.

2. In a large bowl, mix the tapioca flour, about a 1/3 cup of the coconut flour and seasoning. Slowly add the oil in a little at a time,  stirring as you pour. Then add the water and give it a good mix. Next, pour in the egg and again mix well. 

3. To create the dough, add a couple of tablespoons of coconut flour until it reaches a dough-like consistency.

4. Spinkle your surface with some tapioca flour and turn out the dough, and knead it gently into a ball. If it is too sticky, sprinkle more of tapioca flour.

5. Roll out some parchment paper and sprinkle with tapioca flour. Transfer the dough to the paper, and using a rolling pin covered in the flour, roll the dough out to a thin base. Sprinkle a small with of flour on the base, and using your hand smooth it out.

6. Bake for 10-12 minutes, and then remove from the heat. Add whatever toppings you choose, and pop back in the oven to bake for about 5 mins.

Hope you enjoy x

I am still learning…


Two week ago I applied for a Social Media internship with the Health Bloggers Community, and to my surprise I got it!!  The HBC is a rapidly growing community for health and wellbeing bloggers, and while there is a lot of action going on social media-wise, it’s all geared towards the website which is due to be launched very soon. I can’t share the details just yet (as I’d have to kill you) but it’s all very exciting! I have been keeping my head down and soaking up all of the amazing knowledge coming my way, and I finally feel I’m on the right track!

When you start a blog it’s just an outlet for your thoughts and ideas, or a place to share recipes with friends, but for me it’s been such a learning curve and somewhere for me to let my crazy Aquarian brain loose for a few hours (I had to find something to tire the hyper-active child within me, and it works)! I am so grateful for such an amazing opportunity, so watch this space for more exciting things to come!

A lot of people asked me for the recipe for the “Sticky Asian Duck” I shared on Facebook and Instagram yesterday – the pics aren’t great as they were done on my phone but it’s all I got! Here ya go:




2 x duck breasts

For the marinade:

• 2 tbs rice or white wine vinegar
• 1 tbs honey
• Juice of 1/2 an orange
• 2 tbs coconut aminos (or soy sauce)
• 2 tbs dried chilli flakes
• 1 tbs chinese five spice

Salt and pepper asparagus:

• Bunch of asparagus, washed and trimmed
• Himalayan sea salt
• Black pepper
• 1/2 lemon

Asian style baby potatoes:

• 1 bag baby potatoes
• 2 spring onions, chopped
• 1/2 chilli, finely chopped
• Coconut aminos
• Small bunch of coriander, chopped
• Olive oil


  1.  Preheat the oven to 200 °C. Using a sharp knife, cut a criss-cross pattern in the skin of the duck breast, taking care not to slice all the way through.
  2. Put all of the ingredients for the marinade in a small bowl and mix well. Add the duck breast and turn to coat, then place in the fridge to marinade for 30 mins – 1 hour.
  3. While the duck is marinating, boil the potatoes in salted water on a medium heat for 5-8 mins, and set aside to cool. Now prepare the asparagus, by placing on a baking sheet and drizzle with extra virgin olive oil, and seasoning well with salt and pepper. Use your hands to toss the asparagus in the oil and seasoning, and then arrange on the baking rack so they are not touching. Bake for 12 mins, remove and add more salt and pepper and juice of 1/2 a lemon. If you like, you can put the asparagus back in the oven a few minutes before serving to crisp it up.
  4. Place the duck breasts in a dry, non-stick pan (no need for oil as duck is so fatty) over a medium heat, skin side down, reserving the leftover marinade. Cook for about 8 minutes, until the skin is very crispy, then drain off the oil (there will be lots). Then cook the other-side for about 2 minutes until browned. Transfer the breast to a oven dish and bake for 10-12 minutes.
  5. To make the potatoes, add to a bowl with the remaining ingredients and toss well.
  6. When the duck is cooked to your liking, remove from the oven and cover with tin foil. To make a sauce, pour the reserved marinade into a pan and fry until it starts to gently bubble.
  7. Add the asparagus to the plate and top with the duck breast, then pour over the sauce. Serve with the potatoes on the side. Enjoy!

Boojum restaurant-Dublin 8


Over the last few years burritos have become a staple part of most Dubliners diet, with more and more Mexican style eateries popping up in our colourful city. Not all have mastered the art, but one spot that is (in my opinion) the leader of the pack is Boojum. They have something for everyone, and you always know what you’re getting. I was really excited to be invited to try out their new restaurant located in the very vibrant Dublin 8.

Upon entering, the first thing I noticed is the size of the place. The original branch in the Millenium Walkway can get cramped very quickly, and is somewhere you may only eat with a couple of friends, but this new spot is somewhere you can have fun and eat with a group. It’s very spacious and the huge windows all around the building meant that it’s beautifully bright aswell.

Big Space!

Big Space!

In true Boojum style I am greeted by their happy, upbeat staff and shown around the space. I am told that the kitchen here is double the size of the Northside Boojum, so everything is made fresh in-house. The menu is the same – why change something that doesn’t need changing I say! I choose my favourite option, the salad – this is basically a burrito in a bowl, lettuce leaves, Mexican spiced veg, carnitas (aka pulled pork), guacamole (70c extra) salsa verde and cheese. With the burrito in a bowl, I love how it’s all about the meat – there’s lots of it and there is nothing getting in the way, you can dive right in. But I’m sure a lot of you burrito lovers enjoy getting your hands dirty, with the traditional style.

I also got to try some corn tortillas which come with a trio of dips: guac, salsa and hot cheese sauce. I don’t usually like melted cheese. but Oh my God the cheese dip was insanely addictive!! A source from Boojum advised: “The Hard Tacos and Nachos are gluten free (but if you are getting nachos, the queso is not so just choose regular cheese instead” How great is that?? (For allergy suffers please check again instore for advice)

Nachos and Burrito Salad-YUM!

Nachos and Burrito Salad-YUM!

If you want to lose a few hours like me and my friend, then Boojum, Dublin 8 is a great spot. We never felt rushed or pressured to leave – this can sometimes happen in the other branch as it’s so busy with people queuing to get in! The Northside based Boojum is more convenient for me, but if I was looking to have a low-cost meal with a group of friends then I would definitely choose this location.

Burrito Geek!

Burrito Geek!

Great job Boojum!!

Turkey Sliders with a courgette bun

According to the supermarkets, it’s BBQ season, however Mother Nature is not getting the message – looking out the window at the grey clouds it feels like we’re stuck in Spring! But does the unpredictable weather stop us Irish doing all of the summery things we love? Definitely not! If you want to cook your dinner on the BBQ – do it, whatever the weather. If you want to swim in the ocean, dive in (at your own peril)!


I braved the sea on Friday along with friends and I must say it’s quite the experience, and once your body becomes numb from the ice cold water it’s actually not too bad -refreshing to say the least!

Are there any benefits from this? Why in God’s name would we do this to ourselves?! Well after the initial shock, the water is quite soothing on tired/strained muscles, plus I slept like a baby (I couldn’t keep my eyes open past 11pm), and my skin felt nourished and soft. My verdict on a sea swim: everyone must try it!!


This is the perfect meal for BBQ’s, and can be cooked in in a matter of minutes!


Turkey Patties

  • 1 lb turkey mince
  • Bunch fresh coriander, finely chopped
  • 1 spring onion, chopped
  • 1 clove garlic, minced
  • ¼ tsp chipotle powder
  • Black pepper/sea salt

Courgette bun

  • 1-2 courgettes, grated
  • 2 eggs, whisked
  • 3 tbs coconut/almond flour

2 min salsa

  • 16 vine baby tomatoes, quartered
  • 1 red chilli, deseeded and finely chopped
  • Juice of 1 lime
  • Dash of extra virgin olive oil


1. In a bowl add ground turkey, coriander, spring onion, garlic and seasoning, and mix well with hands. Shape into equal sized patties and place in the fridge for 30 mins.

2. To make the bun: in a bowl add the courgette, and then mix in the egg and chosen flour a little at a time until well combined. There shouldn’t be too much egg left over as the courgette should soak it up. In a pan over a medium heat add 1 tsp coconut oil. Add a tablespoon of the bun mix to the pan, push down and cook evenly on both sides (it will spread out like a pancake). When the buns are golden brown, remove from the heat and transfer to a chopping board. Cut out a circle shape using a large glass/cookie cutter, and repeat until all of the mix is used up.

3. You can now cook the patties on a hot BBQ. Cook on both sides until fully cooked, making sure not to push down too much as this will dry them out.

4. To make the salsa, combine all of the ingredients in a bowl and mix thoroughly.

5. Serve the bun, patties, and salsa together. You can even add some guacamole as an accompaniment!


Bon Appetit…