Pomegranate Chicken, Kale + Sweet Potato Bowl

I might be slightly obsessed with this meal right now.

I mean, does having it for three meals straight count as obsessed? I think yes!

Pomegranate Chicken, Kale + Sweet Potato Bowls // thefoodieteen.com

It’s got all my favourite seasonal ingredients (helloooo sweet potatoes, kale and pomegranates!), it’s seriously tasty and it only takes 20 minutes to make.

Pomegranate Chicken, Kale + Sweet Potato Bowls // thefoodieteen.com

The sticky pomegranate-glazed chicken adds an amazing tangy-sweet bite thanks to pomegranate molasses, the only ingredient in this recipe you might not have seen before. It’s basically pomegranate juice reduced down until it’s thick and syrupy, and you can get it at most big supermarkets and speciality markets! I add it to salad dressings as well as using it in marinades. You can even make it yourself by reducing down pomegranate juice in a small saucepan over medium heat for about 30-45 minutes, until thickened, then letting it cool and keeping it in a glass jar in the fridge for up to 2 weeks.



Pomegranate Chicken, Kale + Sweet Potato Bowl

Pomegranate Chicken, Kale + Sweet Potato Bowl


  • 1 sweet potato, peeled and cubed
  • a splash of olive oil
  • 1 skinless, boneless chicken breast
  • 1 tbsp pomegranate molasses
  • 1 cup curly kale
  • a handful of pomegranate seeds, to serve


  1. 1. Place the cubed sweet potato in a bowl, add a splash of olive oil, then season well with salt and pepper. Toss to combine, then lay on a baking sheet and roast for 20 minutes at 200C/400F until soft.
  2. 2. Meanwhile, cut the chicken breast into strips. In a medium bowl, combine the pomegranate molasses with another splash of olive oil and a good sprinkling of salt and pepper, then add the chicken strips and leave to marinate for 15 minutes in the fridge.
  3. 3. Steam the kale for 10-15 minutes, until tender.
  4. 4. Heat a frying pan over medium heat, then add the marinated chicken and saute until golden and fully cooked. The pomegranate molasses can burn quite easily, so if it's starting to go too dark then reduce the heat.
  5. 5. Serve the roasted sweet potato pieces and the pomegranate chicken on a bed of the steamed kale and enjoy!

Mini Pecan Pie Bites + A Look Behind the Scenes at a Cookbook Cover Shoot

It’s been a seriously crazy week – I’m talking ‘shooting-the-cover-of-my-cookbook’ crazy!


I had a blast and it’s just made me even more excited about finally being able to share the book with you all in April! I’m half ridiculously excited and half absolutely terrified, but I know it’s going to be so much fun and I cannot wait. Here’s a little sneak peek from behind the scenes, featuring one very messy but gorgeous kitchen we borrowed from friends, the fabulous Issy (photographer) and the lovely Zoe (assistant editor and master reflector holder!).



Obviously such an exciting thing called for celebration, and since it’s currently a socially acceptable time of year to gorge on maple syrup and pecans I made my pecan pie bars.


Right in the middle of  shoveling slightly embarassing amounts of them into my mouth (see what I mean about the maple syrup pecan gorging?) I thought about making them into mini pie bites. Of course, I then had to make the pie bites right that second – how could I not?! – and trust me when I say you have to make these.


They’re adorable, easy to make and they’re the perfect bite-sized dessert, although let’s be real, who’s going to stop at one?


Um, not me!


Mini Pecan Pie Bites

Mini Pecan Pie Bites


    For the Crust:
  • 1 cup almond flour
  • 1/3 cup arrowroot starch
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • For the Filling:
  • 1 1/2 cups pecans, roughly chopped
  • 2 tbsp full-fat coconut milk
  • a pinch of salt
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil
  • 3/4 cup coconut palm sugar
  • 1 tsp arrowroot starch
  • 3 tbsp maple syrup


  1. 1. Preheat the oven to 325F/160C and grease a mini muffin tin with a bit of coconut oil.
  2. 2. To make the crust, add all the ingredients to a food processor and pulse to combine. Wrap the dough in plastic wrap and place in the fridge for 15-20 minutes, until firm.
  3. 3. Roll the dough out between two pieces of plastic wrap until it is 1/4 inch thick, then use a small cookie cutter to cut out circles slightly bigger than the mini muffin tin holes. Alternatively, just press the dough into the mini muffin tin holes to form 12 mini pie crusts. Bake for 6-8 minutes.
  4. 4. To make the filling, spread the pecans on a baking tray and toast in the oven for 8 minutes, until fragrant. Remove from the oven to let them cool slightly, then place the remaining ingredients in a small saucepan over medium-high heat and whisk constantly for about 5 minutes, until the sauce is thick, smooth, and golden. Fold in the pecan chunks, then evenly divide the mixture between the mini pie crusts.
  5. 5. Bake for 10 minutes, then let cool for at least half an hour before digging in! Store leftovers in an airtight container at room temperature for up to 3 days.

Almond Milk Chai Latte

New life plan: bury myself under piles of blankets and drink endless chai lattes.


I mean, that’s a socially acceptable career goal, right? Add in an internet connection and a Netflix subscription and I’d pretty much be set.

Let’s talk about this frothy, hot, delicious almond milk chai latte – it’s seriously delicious, you only need a handful of ingredients and it could be in your hands in ten minutes!


I started off by making the chai tea completely from scratch, but the combination of needing lots of super expensive spices + adding twenty minutes to the prep time meant that the cheat’s version (using a chai tea bag) was definitely the winner. It’s much faster, way more convenient and a lot cheaper, plus the end result tasted just as good! I like to use a herbal chai tea bag, but make sure you go for one with plenty of flavour for best results.


Feel free to add a shot of espresso to this as well for a caffeinated (aka early morning!) version. I usually add it along with the mixture right before blending.

Easy Chai Latte

Easy Chai Latte


  • 2 cups (500ml) unsweetened almond milk or pecan milk
  • 2 chai tea bags
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • coconut whipped cream, as topping


  1. 1. In a saucepan over medium heat, warm the nut milk until it just starts to simmer, then immediately remove from heat.
  2. 2. Add the chai tea bags and leave to steep for 5 minutes. Remove and discard the tea bags, then add the rest of the ingredients and whisk well to combine. Taste and adjust sweetness or spice to your liking, then pop it back over low heat for a few minutes until warmed through. Transfer the mixture to a blender and blend for 20-30 seconds, until frothy, then transfer to mugs.
  3. 3. Serve warm with a dollop of coconut whipped cream if you wish!

Crunchy Date + Almond Granola Bars

When I’m stressed, sleep-deprived (thanks physics!) and hungry after a really long day, I’m definitely guilty of eating whatever’s in reach as soon as I get home. Most of the time that’s a piece of fruit or leftovers from recipe testing for the blog or book (aka a reasonably healthy option), but sometimes it can look a little bit less like an apple and a little bit more like half a bar of dark chocolate…


That’s where these come in – healthy, satisfying and super easy to make on a Sunday night. They’re so simple you can easily throw them together while watching Netflix – I speak from experience!

Screen Shot 2015-10-04 at 7.52.55 PM

They’re also great as an on-the-go breakfast – while they do have a bit of sugar from the maple syrup and dates, they’ve also got lots of healthy fats and protein so munching on one of these before leaving the house is a much better option than skipping breakfast. You can even crumble one up over a bowl of nut milk or coconut yoghurt if you’d like.

Screen Shot 2015-10-04 at 7.53.08 PM

Nuts, coconut, dates, a bit of dried fruit if you want + a mixture of coconut oil, maple syrup and almond butter to mix it all together = delicious homemade granola bars which you can jazz up if you like (in case you were wondering, a handful of chocolate chips in there is a really good decision). Add in some apricots, change up the nuts you use (pecans are amazing) or leave them simple – it’s your choice. Enjoy!


Crunchy Date + Almond Granola Bars

Crunchy Date + Almond Granola Bars


  • 1/4 cup (60ml) coconut oil
  • 1/4 cup (60ml) almond butter
  • 1/4 cup (60ml) maple syrup or honey
  • 1/2 tsp pure vanilla extract or vanilla bean powder
  • 2 cups (200g) raw whole almonds
  • 1 cup (80g) unsweetened shredded/dessicated coconut
  • 5 soft, squishy dates, pitted


  1. 1. Preheat the oven to 180C/350F and line a square baking tin with parchment/greaseproof paper.
  2. 2. In a small saucepan over medium heat, combine the coconut oil, almond butter, maple syrup and vanilla until warmed through, stirring constantly. Try not to eat it all!
  3. 3. In a food processor, blitz together the almonds, dates and shredded coconut until you have pieces the size of breadcrumbs. Transfer the mixture to a large bowl, then pour in the liquid mixture and use a spoon or spatula to stir very well to combine.
  4. 4. Grab your lined tin and press the mixture into it very firmly. Bake for 25 minutes, until golden brown, then remove from the oven and let cool completely before cutting into 20 small pieces. Store the pieces in an airtight container in the fridge for up to a week or the freezer for up to 3 months. Enjoy!


Healthy Speculoos/Biscoff Cookies

If there’s one thing which can help me get over the fact that summer is officially over, it’s eating ALL the cinnamon-y food.


My favourite thing in the ‘cinnamon-y food’ category happens to be cookies… specifically, these ones. You might have heard of a little something called speculoos before – they’re a type of spiced Dutch shortbread cookie and they are seriously good.

Have one with a cup of coffee or just eat six in one go and use the ‘I’m recipe-testing’ excuse like a certain someone may or may not have done…


And that’s if they make it past the cookie dough stage!

I had some other pretty good excuses too – it was my 17th birthday (how am I only twelve months away from being an adult?! whaaaat?!) on Monday + a few days ago, I saw a sneak peek of a few pages from my book (!) which I’m SO excited to share with you in April! Obviously such events make my cookie binge entirely logical… right?


I know the list of spices looks a little daunting, but don’t worry if you haven’t got them all – the most important ones are the cinnamon, cloves, nutmeg and ginger. And just in case you’re wondering, these cookies + a scoop of coconut milk ice cream = possibly the best ice cream sandwich ever! Enjoy!

Healthy Speculaas/Biscoff Cookies

Rating: 51

Total Time: 45 minutes

Yield: 24 cookies

Healthy Speculaas/Biscoff Cookies


  • 1 cup (110g) almond flour
  • 1/2 cup (75g) arrowroot or tapioca starch
  • 1/4 cup (30g) coconut flour
  • 1/3 cup (80ml) melted coconut oil
  • 1/3 cup (80ml) pure maple syrup
  • a small pinch of sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla bean powder or vanilla extract
  • 4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground white pepper
  • 1/2 tsp mace
  • 1/2 tsp star anise


  1. Preheat the oven to 350F/180C.
  2. Combine all of the ingredients in a large bowl, mixing well to combine to form a smooth dough.
  3. Wrap the ball of dough in cling film and pop in the fridge for 30 minutes to firm up.
  4. Roll the dough out between two sheets of greaseproof or parchment paper until it is about 1/4 inch thick, then use cookie cutters to cut out your favourite shapes.
  5. Transfer the cookies to a lined baking sheet and bake for 10-12 minutes, until golden brown.
  6. Let them cool completely, then enjoy!