Roasted Sweet Potato and Goat Cheese Salad


Roasted Sweet Potato and Goat Cheese Salad with Chipotle Yogurt Dressing

I love easy dishes that turn out so delicious. For example this roasted sweet potato and goat cheese salad is a perfect healthy weekday meal that takes no time at all! This can also be served as a perfect starter when hosting a dinner party, a side dish or even stuff it into your lunch box for work. Easy and delicious… who does not love the sound of that?!

This recipe serves 2.


2 sweet potatoes (about 320g)

6 green asparagus

130g goat cheese, crumbled

125g lettuce of choice

1 tablespoon olive oil

1 tablespoon of lemon or lime juice


Black pepper

For the dressing:

3 tablespoons Greek yogurt

1 ½ teaspoon honey

½ lime, juiced

2 tablespoons chipotle sauce (from can or bottle)

Pinch of salt


Preheat the oven to 200C.

Peel the sweet potato and cut into even chunks. Transfer to an oven tray and toss with the olive oil. Roast the sweet potato for about 30-40 minutes.

For the dressing, whisk all the ingredients in a small bowl and set aside until ready to use.

Using a vegetable peeler shave the green asparagus into thin ribbons. Don’t worry if the tips break off. Season the asparagus ribbons with lemon juice, salt and pepper.

While the potatoes are cooling off, start assembling your salad. Mix the lettuce with some of the dressing and divide among two plates. Now top with the sweet potato chunks, goat cheese and asparagus ribbons. Serve the remaining dressing on the side or save for another dish. Enjoy!




Easy Chicken Avocado Salad

Easy Chicken Avocado Salad

Homemade salads are the best. It is such a great way to make something tasty, healthy and creative. Today I went for chicken and avocado, such a great combination. I used mostly Greek yogurt to make it a bit healthier, however I still added 1 tablespoon of mayonnaise just for that extra flavor.

This recipe serves 2-3.


1 chicken breast (about 150g)

1 avocado, diced

2 spring onions, sliced

1 small red chili pepper, deseeded and thinly sliced

Small handful of cherry tomatoes, diced

1 tablespoon mayonnaise

4 tablespoons Greek yogurt

1 ½ teaspoon curry powder

Pinch of chili powder


Black Pepper


Rinse the chicken breast and add it to a pot of water; make sure it is fully submerged under water. Bring to a boil and cook for about 20 minutes or until fully cooked.

Using two forks shred the chicken and add it to a bowl with the remaining ingredients. Mix everything together and taste for extra salt and pepper. Enjoy with some fresh baguette.


Pistachio Spinach Pasta


Pistachio Spinach Pasta with Baked Salmon

Hey guys! It has been a while since I posted my last recipe so it was about time I fixed that. I really love this dish! I mean who doesn’t love salmon, spinach and lemon?! If you don’t, then shame on you! Best combination ever. I turned the spinach and lemon into a type of sauce and added Greek yogurt for a healthy creaminess. Also, the toasted pistachios added some lovely crunch which I thought worked perfectly with this dish. Hope you will enjoy it as much as I did!

This recipe serves 3.


3 salmon fillets (about 150g each)

150g spinach

100g Greek yogurt

2 tablespoons olive oil E.V. (plus extra)

Juice of ½ a lemon

40g unsalted shelled pistachios

1/8 teaspoon onion powder

1/8 teaspoon garlic powder


Black pepper

Chili Flakes

400g penne pasta

Preheat the oven to 180C and line an oven tray with parchment paper. Spread the pistachios in a single layer on the parchment paper and toast for 6 minutes until they are lightly browned. Transfer the pistachios to a chopping board and allow them to cool off.

Cook the pasta according to the instructions.

Turn the oven to 220C and place the salmon on the parchment lined oven tray. Drizzle each salmon fillet with olive oil and season with a generous amount of salt and pepper. Cook the salmon for 5-6 minutes.

Using a food processor blend the spinach with the lemon juice, onion powder and garlic powder. While the machine is still running slowly pour in the two tablespoons of olive oil; use extra olive oil if the spinach is not blended into a smooth pesto-like consistency.

When the mixture is ready, add the Greek yogurt and blend until well incorporated; taste and season with salt and pepper.

Now roughly chop the pistachios and set aside.

When the pasta is cooked, turn off the heat and drain; Return the pasta to the pot and mix it with the spinach sauce. Taste and season with extra salt and pepper if needed.

Divide the pasta among three plates; top each with some chopped pistachios, a salmon fillet and sprinkle some chili flakes. Enjoy

Crunchy Chicken Tacos

Crunchy Chicken Tacos with Lime Slaw and Avocado Sour Cream

Hello Taco Tuesday! Making tacos is such a perfect weekday dinner and you can stuff them with unlimited combinations. Today I made panko and black sesame crusted chicken baked in the oven with a lime slaw and some avocado sour cream. This was done within 30 minutes!

This recipe makes 6 tacos.


250g (or 6) chicken tenders

1 cup panko

1 tablespoon black sesame seeds

3 tablespoons flour

1 egg

½ teaspoon salt

½ teaspoon pepper

For the slaw:

2 cups carrot, julienned

2 1/2 cups white cabbage, thinly sliced

¼ cup coriander, chopped

1 spring onion, thinly sliced

Juice of 1 lime

1 tablespoon honey

2 tablespoons sour cream

2 tablespoons mayonnaise



For the sour cream:

1 avocado

1/3 cup sour cream

Pinch of lemon pepper

Pinch of salt


6 small tortillas

Jalapeño slices


For the slaw, whisk the lime juice, sour cream, mayonnaise and honey together in a bowl. Now add the carrot, white cabbage and coriander and mix through the dressing. Season with salt and pepper and keep in the fridge until ready to use.

In a food processor add the avocado and sour cream and blend until smooth. Transfer to a small serving bowl and season with salt and pepper. Keep the sauce in the fridge until ready to use.

Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Put the flour in one bowl, panko in another and whisk the egg in a third. Mix the panko with the black sesame seeds and season each bowl with salt and pepper. Dredge a piece of chicken in flour, then dip into the egg and finally into the panko. Transfer to the oven tray and repeat with the remaining chicken.

Bake the chicken strips for 10-12 minutes and turn halfway; the strips should be golden brown.

In the meantime heat the tortillas in the microwave or pan.

When ready to serve, scoop some coleslaw in each tortilla, top with chicken, a dollop of avocado sour cream and some jalapeño slices. Enjoy!