Get well soon marinade

I am poorly at the moment with the worst cold I have had in a long time. Tired, achy, stuffy head, aching sinuses, congested and developing a cough. After a bit of Googling to find out foods good for the immune system I came up with this marinade.

I put this on tuna steaks but it would work well on any meat or fish that you can grill. This will make enough marinade for 4 servings of fish or meat (depending on size!)



  1. 1 red onion, diced
  2. 2 large cloves of garlic, minced
  3. 1 green chilli, finely chopped
  4. 1 chunk of ginger, finely chopped
  5. 4 tbsp Olive oil
  6. 6 tbsp honey
  7. 2 tbsp of soy sauce
  8. Bunch of Coriander


  1. Put all the ingredients together and blend in to a paste.
  2. Place your meat or fish in a dish and cover with the marinade (Make sure both sides of the meat/fish are well coated
  3. Cover and refrigerate for at least 2 hours, turning the meat or fish twice
  4. Grill your meat or fish as you normally would.

H x


Mud, sweat & tears…

So I am getting there, I wouldn’t say “back on track” (just yet) but it is a start.

Things have changed a bit since pre-pregnancy.

1) I am knackered. Some nights I am only getting 3 -4 hours sleep. Often the boy wakes up every 2 hours. Being knackered makes everything so much harder but especially getting up, out and training, cooking meals etc.

2) Because of my diastasis recti I am having to build up slowly, really slowly.

These two combined mean that progress is slow, really really slow. At the moment my focus isn’t on weight loss. It is about just getting back in to a routine, eating better etc. It is a hard pill to swallow. The media, friends etc condition us to think about losing baby weight ASAP. I look in the mirror and I see my fat face, fat body, I feel tired, run down and a million miles away from where I was in December 2013.

I am desperate to feel fitter, to feel well again.

Some of my PT sessions are outside in the cold, wind, rain and mud. Apparently being out of my comfort zone is a good thing. I won’t lie I am quite daunted about exercising outside, I mean, what if I see someone I know!? But I actually like being outside in the fresh air.

Part of the outside sessions involves walking up and down a steep hill (well I think it is steep!) several times (last week with a few squats at the top!) Doesn’t sound to strenuous does it? But oh my days, I’ve not been so hot, sweaty and out of breath in ages. Last week I was convinced my PT was actually trying to kill me! I’d forgotten how much I whinge (and swear!) too! But I’ll be honest it is daunting, that feeling like you may vomit, pass out or possibly die. Last week my heart was working so hard I thought it might explode. It is an uncomfortable feeling and I wonder how long it will take till I start to not care and push through the pain. I feel like I am not only back at the start physically but mentally too.

So if the boy could start sleeping through it would be much appreciated because I am sure the lack of sleep distorts everything and makes it all seem so much harder and scarier.

H x

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Home made healthy chicken kievs

Most of the recipes I post on here are links to other blogs/sites but this recipe is one I have come up with all by myself. I have to admit even I was a bit surprised at how easy this was and how good it tasted. I LOVE chicken Kievs, to me they are a form of comfort food. We used to eat them when I was a child at both my parents and grandparents house. But the shop bought ones are massively over processed and not particularly healthy. So I decided to come up with my own clean version.

This recipe serves 2 but is easily scalable.



  1. 2 chicken breasts
  2. 1 large egg
  3. Ground almonds
  4. 30g butter
  5. 3 garlic cloves (crushed)
  6. Italian herbs
  7. Salt & Pepper


  1. Preheat your oven to 180 degrees C
  2. Soften your butter in a bowl or jug (I put the butter in the microwave for 10 seconds but be careful, do not let it turn to liquid!)
  3. Add the garlic and herbs to the butter and mix. Set the garlic butter aside in the fridge.
  4. Slit your chicken breasts, I found slitting them in the top to make a fairly deep pocket worked best but be careful not to go through!
  5. Divide the garlic butter equally between the 2 chicken breasts, push the mixture well down in the pocket you made and then seal the chicken breast back up using cocktail sticks
  6. Whisk the egg with some salt and pepper and place in a shallow dish
  7. Place the ground almonds in a 2nd shallow dish.
  8. Roll the chicken breasts in the egg so they are totally coated
  9. Roll the chicken breasts in the ground almonds so they are totally coated
  10. Place the chicken breasts on a metal baking tray and cover with some parchment paper
  11. Cook for 15 minutes
  12. Remove the paper and cook for a further 25 mins (adjust the timings depending on the thickness of the chicken!)
  13. When you serve, don’t forget to remove the cocktail sticks!