Chocolate Tofu Mousse


It’s that time of the month… and I really needed something chocolatey!

This Chocolate Tofu Mousse is so delicious! Definitely did the trick. 😋

Will you try it?

277 Calories
22g Carbs
18g Protein
13g Fat

30g soft pitted dates
30g oats (use gluten-free if preferred)
20g unsweetened coconut flakes
stevia to taste, or use natural sweetener of your choice
300g silken tofu
25g dark chocolate (minimum 70% cocoa)
10g cocoa powder
30g chocolate or vanilla flavour whey or rice protein powder (optional)
for the topping:
5g dark chocolate, finely grated

Place all of the ingredients into a blender or food processor and blend until creamy.

Transfer to 3 small serving bowls and refrigerate for up to 3 days or freeze on the same day.

Top with grated dark chocolate before serving.

Heaven! ❤️

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Have you ever tried ZUCCHINI FRIES? 😋

They’re delicious. Why don’t you have a go tonight?

Serves: 4
Prep: 20 mins
Cook: 15 mins

Nutrition per serving:
177 kcals 12g Fats
14g Carbs 5g Protein


1.1 lbs. (500g) zucchini
1 clove garlic, crushed
1 egg
1 tsp. plant milk
4 tbsp. breadcrumbs (I put any stale wholemeal bread in the food processor for this)
1 tsp. dried oregano
1 tsp. dried thyme
3 tbsp. olive oil


Preheat oven to 430F (220C). Cut zucchini into fry-like pieces.

Crack the egg into a bowl and whisk with the milk. Season with salt, pepper, add the crushed garlic, oregano, and thyme, mix well. On a separate plate, have your breadcrumbs ready.

Grease a large baking tray with 1 tbsp of olive oil.

Dip the zucchini in the egg, then roll in the breadcrumbs and place on the baking tray. Place the tray in the preheated oven and bake for 15 minutes. Turn the fries 2-3 times during this time, drizzling them with the remaining 2 tbsp of olive oil.

Season with salt and serve.

Enjoy! 🤗



It’s freezing! ❄️ I love this breakfast to quickly get warmed-up. ❤️

Here’s the recipe for my BOUNTY OATS WITH DARK CHOCOLATE, to get you warmed up too. 😋

Serves: 3
Prep: 5 mins
Cook: 10 mins

Nutrition per serving:
341 kcals/18g Fats/36g Carbs/6g Protein


• 1 cup oats (90g/3.17 oz.)
• 2 tbsp. desiccated coconut
• 6.7 fl. oz. (200ml) coconut milk
• 2 tbsp. coconut sugar or honey
• 1.7 oz. (50g) dark chocolate, chopped
• handful raspberries


Place the oats in a saucepan and add 1 1⁄2 glasses of water and the desiccated coconut. Bring to boil then reduce heat, and cook covered for about 10 minutes, in the meantime stir 2 – 3 times.

Remove the lid, add coconut milk and sugar. Mix and remove from the heat.

Divide between bowls, sprinkle with chopped dark chocolate and top with raspberries to serve.

Enjoy! 🤗

Baked Salmon With Zoodles & Quinoa


If you need inspiration for dinner tonight, have a look at this recipe.

It’s so yummy! I love salmon! ❤️


2 salmon fillets
100g quinoa, cooked
1 zucchini
1/2 tbsp. olive oil
1 garlic clove, crushed
70g sun-dried tomatoes, rinsed, chopped
Salmon Marinade:
2 tbsp. tamari
½ tbsp. olive oil
½ tsp. sweet paprika
½ tsp. hot paprika
1 tbsp. rice vinegar
1 tsp honey
1 tbsp. black sesame seeds
chilli flakes, to taste
Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralize the zucchini.
Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens, but still firm, for about 3-4 minutes. Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 480F (250C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.
Remove the salmon from the oven to rest for a moment, and in the meantime pour in the salmon juices into the quinoa, mixing well.
Divide the quinoa and zoodles between two plates, then place the salmon on top, sprinkle with chilli flakes, to serve.
Enjoy! 🤗

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21 Fit and Healthy Recipes You’ll Love


Hello lovely people!

Hope you had an amazing Christmas!

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