This recipe was one I created as a way to get more beans into my diet. I love cooking with black beans and kidney beans but do not use white beans very often.

The number one mistake I think people make when they decide to start eating healthy is telling themselves they can't eat high carbohydrate foods like pasta, bread, rice etc.

This dish includes three of my favourite foodie things...mexican flavours, avocado and fish! I like finding ways to create tasty fish meals because I know it something people often struggle with so they end up not having very often and are missing out on so much goodness!

This salad is perfect for warmer weather and easy to whip up and take for lunches. I will often make a batch, keep it separate from the dressing and it will last a few days.

This was one of the salads from my most recent detox program and I must admit, it has become a  regular now. Beetroot is a fantastic blood tonic, has anti-inflammatory properties, can protect against kidney stones and supports the liver...

Okay now this one seriously is one of my favourites, if not my number one! I created this for a group program a while back and I think this clients feedback really sums it up: "I just had my first Macadamia Salmon orgasm...BEST DISH EVER!"

This was a recipe from my most recent detox program which involves 21 days of no sugar (or substitutes), no caffeine, no alcohol, no gluten and no processed food. It might sound difficult but when you're eating meals like this, trust me,  one  you don't miss any of that stuff at all! 

A seaweed salad may not sound appealing if your thinking that green slimy stuff they serve at Japanese restaurants, but I assure you, this recipe is seriously good! It is so light and fresh with a delicious combo of Asian flavours and you won't even know there's seaweed in there. 

Sweet Potato...mmmmmm!! Definitely one of my favourite foods, especially when its baked in the oven. These bright orange beauties are a great source of slow releasing carbohydrates which help to stabilise your blood sugar levels and improve your response to insulin.

This recipe was one that I first shared as part of my feature in YUM. Gluten Free Magazine for their Italian issue a few months back....and is also a regular on my weekly menu's at home