Bounty Overnight Oats

​It may already have become apparent but breakfast is probably my favourite meal of the day. It’s the one I spend the most time thinking about and prepping for the week ahead. 

This week, I decided to incorporate some inspiration from one of my favourite chocolate bars. A good ol’ Bounty bar. And mix it with one of my favourite breakfasts, overnight oats. And voila! Here’s my bounty overnight oats. It so simple and you can make a weeks worth (well 5 days) of breakfast at once so it’s super easy to stay on track for the rest of week when all you have to do is grab the tub out of the fridge and trundle off to work.

500ml Hazelnut Milk

1 Cup Rolled Oats (Gluten Free if needed)

450g Natural Yoghurt

¼ Cup of Shredded Coconut

6 Tbsp. Chia Seeds

6 Tbsp. Cacao Powder 
Toppings – amount added per each serving

50g Frozen Raspberries

10g Shredded Coconut

5g Cacao Nibs


1. In a large bowl mix together all the dry ingredients, (excluding toppings) coconut, oats, chia seeds and cacao powder.

2. Add the hazelnut milk in bits, stirring as you go to avoid getting lumps of cacao powder.

3. Once all the milk is added, add the natural yoghurt and thoroughly mix together.

4. Leave to set in the fridge for a couple of hours then dish up into 5 servings.

5. I add the frozen raspberries in at this point as I like the juice to go into the oats as they defrost. If you don’t like raspberries, you can add some maple syrup as it can be a bit bitter if you’re not careful!

6. Leave in the fridge overnight until required.

7. I also pre portion out the additional coconut and cacao nibs in a separate tub and then add them just before eating so they keep a bit of crunch!

Nutritional information

(includes toppings)

Calories: 371

Protein: 12g

Carbohydrates: 33g

Of which is sugars:  16g

Fibre: 12g

Fat: 21g

Of which is saturated: 13g


Mexican Turkey Burgers

​As summer is upon us, it’s BBQ season. Unless, of course, you live in the UK, where we wouldn’t know summer if it hit us in the face at the moment.

This was the scene that greeted me after spin class on Saturday morning, ready for a nice day out with one of my friends….hard to believe this is a July morning.
However, I have refused to let that dampen my spirits when it comes to my food choices. Family BBQ’s should be a really fun occasion where you shouldn’t have to worry about what you’re eating. But inevitably the shop brought burgers can be full of various preservatives and also gluten. I prefer to make my own burgers and they are simple and easy to do!
I have previously make these sun-dried tomato burgers which are amazing, but I’ve had a really craving for something with a slight Mexican twist so I came up with these burgers.

800g Lean Turkey Mince

3 Shallots

1 Egg

½ Tbsp. Chilli Powder

½ Tbsp. Paprika

1 Tbsp. Harissa Paste 

Bit of coconut oil to oil baking trays (if not grilling)

Side note: I prefer to use a burger press to help with portion sizing and shaping but you can do it by hand if you prefer.


1. Finely chop the shallots. Oil 2 baking trays with some coconut oil ready for later (if you’re not grilling them)

2. In a large bowl, mix together the turkey mince, egg and shallots. I normally do this by hand and it allows you really feel how it’s all coming together.

3. Add in all the spices and harissa paste and mix until the spices are evenly distributed throughout turkey mince. 

4. Mould into burgers, I find it normally makes around 7 good sized ones. And place onto a baking tray, cover and place in the fridge for an hour.

5. Once the hour has passed if you want to cook them in the oven, pre heat to 150°c, then place the burgers in the oven and cook for roughly 25 minutes, turning them around half way through.

6. These can also be cooked on the grill just ensure you’ve made the burgers tightly packed else they may fall apart on the grill.

7. Then enjoy!

Nutritional Information

(For the burger, not including the salad)

Calories: 181

Protein: 23g

Carbohydrates: 2.2g 

Of which is sugars: 0.7g

Fibre: 0.8g

Fat: 8.8g 

Of which is saturated:2.4g