One of the best things about Easter is Creme Eggs.

They really should be sold all year round! I have combined two of my favourite things for today’s foodie Friday – cake and Creme Eggs.

I used mini Creme Eggs for this, but if I was going to make them again I would try them with full size eggs cut in half, I think you would get more of the gooey inside melting out. I also haven’t baked in a while so really need more practice with icing… I think that’s a good excuse to make more cupcakes, right?!

So, onto the recipe. I have shared my sponge recipe before and it is one I have sworn by for years. It makes a really light, fluffy, moist (apologies for those who hate that word) sponge.


125g self raising flour
1/2 level tsp baking powder
100g butter, softened (I like to use Stork for the sponge)
100g caster sugar
2 medium eggs
12 mini Creme Eggs

Buttercream icing:

100g of unsalted butter (I use real butter for this)
200g of icing sugar
(to make my buttercream icing, I always combine butter with twice the amount of icing sugar)

– Preheat the oven to 190 degrees celsius /170 degrees celsius (fan) / gas mark 5. Line a cupcake tin with cake cases. Sift the flour and baking powder into a bowl. Put the butter in another bowl and soften with an electric whisk. Add the sugar, eggs and flour and beat until mixed.

– Split the mixture evenly between the cupcake cases and put a mini Creme Egg in each case. Put in the oven and bake for 15-20 minutes. I check after 15 minutes to see how they are doing. When the sponge is cooked it’ll be springy to the touch and if you insert a cocktail stick it’ll come out clean.

– Once ready, remove from the oven and place the cakes on a cooling rack.

– To make the butter icing, soften 100g of unsalted butter and gently mix in the icing sugar with a spoon to start with (if you use the electric whisk straight away you will end up with icing sugar all over yourself) and then use the electric whisk to make the mixture smooth.

– Leave the cakes to cool down before putting the icing on top, you can pipe the buttercream or spread it on top of the cupcakes. It’ll taste just as nice either way!

I debated putting this post up because my cakes didn’t turn out quite how I wanted them to, but I’m not a baker and they still tasted damn nice so I thought why not share them?! Plus it’s a good way of combining two tasty foods.



Photograph taken by M Richardson

It has been said that Elvis Presley’s favourite food combination was peanut butter, bacon and banana.

And I’m not gonna lie, I can see why it was. Sometimes the weirdest combinations are the best. Add this combo to a burger and you have the king of burgers!

This burger is probably nowhere near as bad for you as it would have been if Elvis had made it himself, after all he wasn’t well known for his healthy diet! But healthy food doesn’t have to taste bad and you can definitely make a healthy version of this.

This burger is part veggie, I like using Quorn burgers because they actually don’t really taste any different from real beef ones and they are super low fat, which always wins for me. Here is my (as always) super easy burger recipe.


Quorn burger (you can use beef burgers or make your own, see my recipe here)
2 slices of bacon (with the fat cut off before cooking)
half a small banana
1 tsp peanut butter 


1. Cook the burgers and bacon, these can be cooked under the grill or on the hob. If you use Quorn burgers there will be no fat dripping out them during cooking so I normally do these on the hob.

2. If you fry the bacon, remove from the pan once cooked and dab any fat from it with kitchen roll.

3. Spread 1 tsp of peanut butter on the lid of the roll and slice the banana.

4. Assemble your burger, with the banana on top. And you’re good to tuck in!

I had home made healthy chips and cauliflower and cheese fritters on the side. You can find my easy healthy chips recipe here.

There you have it, a healthy, quick and ridiculously tasty burger! Let me know what you think if you try it.

Photograph taken by me and created using Canva

When it comes to pancakes, I’m not a fan of the traditional type. At all.

Thick, American pancakes, I wouldn’t thank you for them! I much prefer lighter pancakes or a healthy variation of them. I was out on Tuesday night so didn’t have pancakes for my dinner, but as far as I’m concerned every day can be pancake day, and with a recipe this easy there’s no reason it can’t be.

Since I always like a recipe that’s super easy to follow with very little ingredients this one is perfect for me – it has only three ingredients and most importantly they’re really quick to make. The addition of the oats make the consistency of the mixture slightly thicker and therefore easier to cook than your normal two ingredient banana pancakes.


40g of oats
2 eggs
1 banana


1. Put all the ingredients into a mixer (I use a NutriBullet) to blitz them all together.

2. Spray a frying pan with Fry Light spray and heat. Using a spoon start putting the mixture into the pan and cook for a couple of minutes before flipping to cook on the other side. Continue until all the mixture is used. If you put the oven on a low heat you can keep the cooked pancakes warm.

3. Serve with fat free greek yogurt, a teaspoon of honey and fruit of your choice.

And there you have it! Super easy three ingredient pancakes. Perfect for weekend brunch.

Photograph taken by me and created using Canva

I love finding healthy alternatives to yummy and normally naughty food. There’s no better feeling than eating something delicious with zero guilt! I’ve tried sweet potato brownies before and been surprised by how good they tasted. I wanted to give making them a try.

These have no flour or eggs in them, only six ingredients and take less than ten minutes to prepare!


half a large sweet potato
1/2 cup of nut butter (I used Meridian Coconut and Peanut butter)
1/4 cup of My Protein chocolate and peanut butter powder (you can use cocoa powder instead)
2 tsps of honey
handful of black cherries (frozen ones are good as they are already pitted)
good splash of almond milk (use as much as required to give your mixture a slightly wet texture)

Peel and cut up the sweet potato, put in a microwave bowl and cook for 8 minutes. While the potato is cooking add all other ingredients to a bowl and mix together. Once the potato is cooked mash up and add to the rest of the mixture.

Split the mixture evenly into a silicone muffin tin (no need to grease this), you should get 6 muffins. Bake in the oven for 15-20 minutes at 200 degrees celsius. When you take them out of the oven leave to cool before taking them out of the muffin tin.

Enjoy your guilt free brownies with a cuppa!

Photograph taken by me

Every so often I get a notion to try something new, I have no idea if it will taste nice. Mark is a pretty good guinea pig though!

This version is actually my second attempt at the dish, the first one was a spur of the moment idea that didn’t have quite right the measurements.

As with most things I make this is pretty healthy, and really easy to make. I’m all about dinner being quick and easy to make!

3/4 of a pint of chicken stock (using half a chicken stock cube)
2 tbsp of peanut butter (I use Meridian, 100% peanuts without the added oil and sugar)
2 turkey breasts
baby corn
sugar snap peas
tin of water chestnuts
2 sheets of dry egg noodles

Cut up the turkey breasts, baby corn and sugar snap peas. Using Fry Light spray fry the turkey until cooked and slightly browned on the outside. While the turkey is cooking start making your sauce. In a pan add half a chicken stock cube to 3/4 of a pint of boiling water and 2 tablespoons of peanut butter. Bring to the boil and reduce the heat to simmer and allow the sauce to thicken.

Once the turkey is cooked through add the baby corn and cook for a few minutes before adding the sugar snap peas and water chestnuts.

Cook 2 sheets of egg noodles for 4 minutes in boiling water. Once cooked, drain and dish up on the plates. When the sauce is ready add to the frying pan and mix with the turkey and veg. Serve over the noodles and enjoy!

Photograph taken by me