Browsing Category:


Easy healthy eating

Posted in Life, Recipes
on May 29, 2015


Like a lot of people I started the year with healthy eating at the top of my new years resolutions, and while I managed to keep up with it for the first couple of months, I found it was really time consuming to keep up with. Going downstairs to get a snack is difficult when you’ve got to prepare it yourself, it’s much easier to just grab a chocolate bar or a packet of crisp than it is to start chopping up bits of fruit and make something filling yet appetising.

I was casually scrolling through the world of pinterest when I came across these mason jars full of fruit, veg, and salad. The fruit lasts a day ahead of time, and the salad lasts five days ahead of time, meaning I could make these in bulk and store them in the fridge so I could instantly grab them. They save me reaching for an unhealthy dinner or snack, because these are prepared, look delicious and are ready to go. Winner!


Obviously you can throw what you want in to these, and since I went to a smaller supermarket I couldn’t buy everything that was on the list of ingredients on pinterest. Instead, I improvised by buying things that were nice and colourful. I quite like the layered effect but of course, you don’t have to do that, and could literally throw things in as you grab them but being a picky eater, my food has to look appetising before I eat it. I’m hoping to try this with pasta, potatoes, and meats in the future but for now I just used: Onions and green beans. Carrots. Sweetcorn. Grapes. Cucumber. Pineapple. Feta cheese. Lettuce. I forgot to take a photo of the dressing, but I used French Dressing in some and Ceaser Salad to mix it up a bit.



Again, you can add whatever you want into this too. I’m a lover of strawberries and grapes so always put a lot in. In these I used: Apple, Tangerine, Grapes, Strawberries, Pineapples, Blueberries. I also squeezed half a lemon and poured it into the two jars when I’d finished. I love how colourful the fruit jar turned out, and I had a jar of this last night and it was the perfect snack. I prepared two more which await in the fridge and no doubt will both be eaten by tomorrow. I’m tempted to stick a PROPERTY OF REBEKKA sticker on the lid to ensure my brothers don’t beat me to them.


Although you have to buy all the ingredients in bulk, it spreads out perfectly. I’ve made 6 salads, and 3 fruits so far and still have little bits left to make one more of each. The good thing is that there is no waste which is perfect, you definitely get your moneys worth out of the whole thing.

I love how these turned out, and they really are delicious. I’m a ridiculously picky eater and when I first saw these on pinterest I was a bit hesitant about how nice they’d actually taste because surely it’d taste a little soggy and bland. But it really doesn’t. I’m going to try and prepare these at the start of every week so I have a healthy meal and snack prepared all week. It makes it incredibly easy to keep up with the healthy eating goal.

These will definitely be my dinners for the foreseeable future, and I couldn’t be more excited about meal times.

Have you any healthy recipes? Have you tried making these?





Lemon Cheesecake Recipe

Posted in Recipes
on April 25, 2014

I am obsessed with all forms of Lemon Cake. I am in love with this cheesecake, it is so light and yummy. If you like lemons then you must try this!


I was inspired to make this cheesecake after trying one of the Pret-a-manger cheesecakes (which are literally to die for), I searched for a perfect recipe and finally found one thats just as nice!

4 Lemons
1 tin of sweetened condensed milk
300 grams of soft cheese (I use asda price)
285ml of double cream
15 crushed digestive biscuits
90g butter

1. Slowly melt butter on the stove, and add the crushed digestives.
2. Once the butter has absorbed, pour into a loose bottomed cake tin, flatten it down and put it in the fridge.
3. Place the soft cheese in a bowl and use an electric mixer to soften.
4. Add the sweetened condensed milk very slowly.
5. Add the double cream
6. Squeeze all the lemons into a glass
7. Add the lemon juice to the mixture slowly, the mixture should start to thicken. Mix well.
8. Pour the mixture on top of the biscuit base in the loose bottomed cake tin.
9. Keep in the fridge for about an hour.

This recipe is my favourite that I have done so far. Its so quick and easy to make yet so nice! If you try this recipe or have any other recipes you think I should try, leave your links in the comments! 


How to: Apple Crumble

Posted in Recipes
on March 7, 2014

I’m not the biggest fan of apple crumble, however I promised my Aunty i’d bake her one for her birthday. Heres the recipe that I used:Ingredients:

Apple CrumbleFor the crumble  375g plain flour     220g brown sugar     250g butter
For the filling  4 large cooking apples, 60g brown sugar, 1tbsp plain flour
Before I put it into the oven

Before I put it into the oven

How to:

  1. Preheat the oven to 180C/Gas Mark 6
  2. Pour the flour and sugar in bowl and blend together.
  3. Add small amounts of butter at a time and rub it into the mixture until it looks like breadcrumbs.
  4. Peel the apples and cut the apple into small pieces.
  5. Add the apple into a large bowl and sprinkle the sugar and flour over. Carefully mix in.
  6. Butter an ovenproof dish and pour the fruit into it, then adding the crumble over the top.
  7. Bake in the oven for 40-45 minuttes or until the crumble is browning and the fruit begins to bubble.
  8. Leave 10 minutes to cool and serve. (I recommend with cream or custard).
Finished apple crumble - with a big chunk missing because someone had already dug into it before I had to take a picture.

Finished apple crumble – with a big chunk missing because someone had already dug into it before I had to take a picture.


How to: Banana and Choc Chip Cake

Posted in Recipes
on February 7, 2014

Recently, I’ve started baking again and I actually enjoy it. This month I’ve baked 2 banana cakes, a lemon cheese cake, and an apple crumble so I thought i’d share with you the recipes I use. This recipe is for quite a big banana cake and you would probably get about 10 decent sized pieces out of it.


3 ripe bananas      250g caster sugar      250g self raising flour      250g soft margerine (I used Stork)    4 eggs
Chocolate Buttons (any chocolate chips)

banana cakeHow to:

1. Preheat the oven to 160C/gas mark 3
2. Add the caster sugar and butter into a large bowl and blend until well mixed.
3. Fold in the flour and add the eggs. Mix until there are no lumps.
4. Mash the bananas on a separate plate and add them to the mixture.
5. Add as many chocolate chips as you like.
6. Butter the oven proof cake tin and pour in the mixture.
7. Put in the oven for 45 minutes – 1 hour.
8. Leave to cool, serve and enjoy!