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!

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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.

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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!

Pomegranate + Spinach Salad with Strawberry Balsamic Dressing

So I’ve arrived at that point where beautiful, perfectly ripe produce is all around, but the last thing I feel like doing is cooking. It happens every. single. year. and I basically end up eating nothing but salads for a few weeks, which is fine by me because if that means I get to be lazy + eat this salad on repeat + not have to wash up any pans, I’m in!


I’m never usually picky about buying the ‘best’ brands (becuase let’s face it, $$$ + a 16-year-old aren’t exactly compatible), but when it comes to balsamic, it’s worth paying a little extra for a higher quality one. The cheaper versions are often just wine vinegar with added colourings, flavourings, preservatives and sugars, which is why a proper, aged Italian balsamic vinegar is so worth it.

I’m a total balsamic-on-everything person, so trust me when I say that the Due Vittorie stuff is eat-it-off-the-spoon delicious. I’ve tried the Oro, the Tradizionale (which is slow-aged and basically as old as I am – whoa) and the organic version and I love them all.


It’s especially good blitzed into a summery, bright pink strawberry balsamic dressing.


Seriously. Who could resist that colour?!


Let’s talk about this salad. Greens because vitamins, cucumber for crunch, pomegranate for a bit of sweetness, strawberries because summer, some optional grilled chicken and a big drizzle of strawberry-balsamic deliciousness. The chicken is marinated in a balsamic + olive oil mixture (I told you I liked balsamic on everything!) which forms a delicious, flavour-packed sticky coating and only takes 15 minutes to prepare!


Pomegranate + Spinach Salad with Strawberry Balsamic Dressing

Pomegranate + Spinach Salad with Strawberry Balsamic Dressing


    For the Dressing:
  • a big handful of fresh strawberries, hulled
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1/2 tsp mustard
  • a pinch of salt and pepper
  • For the Salad:
  • a few handfuls of spinach or mixed salad leaves
  • a small handful of pomegranate arils
  • 1/4 cucumber, thinly sliced
  • For the Grilled Balsamic Chicken:
  • 1 skinless, boneless chicken breast
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • a big pinch of salt and pepper


    For the Dressing:
  1. Blitz together all the ingredients in a blender.
  2. For the Salad:
  3. Toss together the greens, pomegranate and cucumber. Right before serving, toss with the strawberry balsamic dressing and top with the grilled chicken (if using).
  4. For the Chicken:
  5. Add the ingredients to a ziplock bag and shake a few times to coat the chicken in the mixture. Place in the fridge for 15-30 minutes to marinate, then either grill until fully cooked or roast in the oven at 400F/200C for 35-40 minutes until fully cooked.

Special thanks to Due Vittorie  for sponsoring this post! If I didn’t love their products, I wouldn’t share them with you. Thank you for supporting the brands who help keep the lights on around here!

A Huge Announcement + Coconut Blueberry Layer Cake

Hi! I’m so sorry about the lack of updates over here for the past few weeks! As you’ll find out in a few seconds, I’ve been a little busy, but I’m back and hope to be returning to weekly posts from now on. You might have noticed that the site looks a little different as well – I made a few changes and The Foodie Teen is now (finally!) mobile-responsive! On to the big news…

Thanks to your incredible support, kindness, and encouragement over the past year, I’ve got something very, very special to announce and celebrate today…


With absolute disbelief, many, many nerves, and incredible, unspeakable excitement, I’m so honoured to announce that I’m writing a cookbook! A real, hold-in-your-hands, The Foodie Teen cookbook is in the works, and I truly cannot express how terrified, ecstatic, and absolutely thrilled to bits I am. I just cannot stop pinching myself, and every time I think about it (which is pretty much constantly!) my heart starts beating like crazy.

There have been so many times I’ve just wanted to shout it out loud. It’s been so hard to keep quiet until everything was official and confirmed, and I’ve definitely surprised myself by managing to avoid making every single blog post over the last few months consist of endless ‘AAAAH’s!


The hardest thing, though, was to have to wait so long to say THANK YOU to everyone who reads, comments, shares, and likes my photos and recipes – this could and would never have happened without you. Thank you, thank you, thank you!

I know this post has been approximately 98% exclamation marks already, but it gets even more exciting! It’s a complete and utter dream come true to announce that I’m working with the wonderful people at Penguin Random House here in the UK to produce this book. The team there have been so kind and supportive, and I’m absolutely honoured to work with them. I’m definitely in great hands – they’ve published Jamie Oliver, Rachel Khoo, and Elizabeth David, to name just a few from their incredibly inspiring list!

I’ve had the chance to work with some amazing people so far on this journey, including my absolutely wonderful editor Lindsey and the amazing Issy who took beautiful photos of me and my family for the book. I’m just so, so excited to share it with you all!

I’m also thrilled to say that I’ll be donating a part of my profits from the book to charity.


On to the book! It will be filled to the brim with delicious, nutritious, exciting recipes, many beautiful photographs, and lots of healthy lifestyle advice, and it’ll be mostly aimed towards teenagers and young people, which is something I’m incredibly excited about. I’m passionate about the importance of inspiring and empowering the younger generations to reconnect with their body, find happiness, and discover a healthier self through healthy food and lifestyle choices, and I’m truly so, so thankful to you all for helping to make this happen!

Even if you’re not a teenager, you’ll love all of the new, inspiring, and inventive recipes as well as the sections about health, natural skincare, and sustainable living.


If you’re just as excited as I am and want to be one of the first to get your hands on a copy, it’s even available on Amazon Pre-Order right now! The cover shown isn’t the final cover, which will be up by late summer – it’s just a placeholder at the moment! Essentially what pre-ordering means is that you click the pre-order button, receive the book the very day it comes out (so you’ll be one of the first ones – eek!) and don’t pay a penny until your copy is shipped. It’s a great deal for you and it helps boost the visibility of the book to other people as well.

Book Announcement

The book will be published in March 2016, so please excuse any quiet periods on the blog as I try to juggle cooking, writing, photographing, book-writing, school and a social life! I’m going to try my very best to keep posting delicious recipes every week, though. You can follow along with book work on social media, where I’ll be sharing lots of sneak peeks and updates, and I’ll be sharing bits in my newsletters as well.

As I type this I’ve written all of the recipes, and it’s been a crazy few months! I don’t think I’ve ever worked harder and I’ve hardly left the house (except for groceries and the occasional yoga class!), but I’m very proud of the end result. Waking up with thoughts of almond butter fudge flavours, finding bits of kale in my hair and spending endless hours washing up has all been worth it – I’m so excited about this book, and I hope you are too.

Lastly, thank you so much for making this dream a reality. A bit over a year ago, when I started this blog on a whim in an effort to chronicle my path back to health through a lifestyle change, I would never have thought that it would turn into something as exciting as a book! None of this would have happened without your support, and I couldn’t be more grateful. Thank you!


coconut blueberry layer cake

Ingredients (serves 16)

    For the Cake

    • 1/2 cup coconut flour
    • 1/2 cup almond flour
    • 3/4 cup coconut sugar
    • 1 tsp baking soda
    • 1 tbsp vanilla extract
    • 3/4 cup full-fat coconut milk
    • 4 eggs

    For the Frosting

    • 2 cans coconut milk, left in the fridge overnight
    • 1 tbsp vanilla extract
    • 2 tbsp maple syrup
    • Fresh blueberries, to decorate


    1. Preheat the oven to 180C/375F.

    2. Grease and line three 6-inch (15cm) cake tins and set aside.

    3. Mix together all of the cake ingredients in a large bowl until very well combined.

    4. Divide the mixture evenly between the three cake tins, then bake for 30 minutes, until golden.

    5. Remove from the tins and let cool completely while you make the frosting.

    6. To make the frosting, remove the tins from the fridge, turn them upside down and open them. Scoop the white, fatty layer into a medium bowl, leaving behind the runny coconut water (this can be used in smoothies). Repeat for the other can, then whip the coconut cream with the maple syrup and vanilla extract for 3-4 minutes, until fluffy.

    7. Right before serving, place one of the cakes on the serving platter and spread with about a third of the coconut cream. Repeat with the remaining cake layers and coconut cream, then scatter generously with fresh berries and enjoy.

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    Raspberry Pistachio Coconut Ice Cream

    I think by this point it’s quite obvious that I’m a complete stress eater (any excuse to eat copious amounts of chocolate, right?), so it gives that one of the things I’ve been indulging in most over the past few weeks as I’ve been studying like mad for looming exams has been ice cream.


    When I’m sitting at my desk, pyjama-clad and doing all I can to memorize the endless list of quotations and literary techniques I should’ve memorised by now, a bowl of creamy raspberry coconut milk ice cream lightly sprinkled with a handful of crushed verdant pistachios is exactly what I need.


    Brain food, right?



    I mean, just look at all those antioxidants and healthy fats…


    If you don’t have an ice cream maker,  pour the mixture into ice cube trays, freeze for a few hours, then put the frozen ice cubes into a powerful food processor or blender and process for about 30 seconds, until smooth. Transfer this mixture to an airtight container and freeze for at least two hours until serving. Enjoy!


    raspberry pistachio ice cream


    Prep Time: 10 minutes + 30 minutes churning time

    Ingredients (serves 6)

    • 2 cans full-fat coconut milk
    • 2 1/2 cups frozen raspberries
    • 1/2 cup maple syrup
    • 2 tbsp arrowroot starch
    • 1 tbsp vanilla extract
    • 1/2 cup chopped pistachios, to decorate


    1. Combine half the coconut milk, the maple syrup, and the vanilla extract in a small saucepan over medium heat and whisk to combine. Simmer for a few minutes, until the mixture is bubbling slightly.

    2. Meanwhile, stir together the other half of the coconut milk and the arrowroot starch in a small bowl. When the mixture in the saucepan is bubbling, add the arrowroot coconut mixture all at once and whisk constantly for 2-3 minutes, until the mixture suddenly starts to thicken. Do not let it boil, though!

    3. Once the mixture has thickened, remove from the heat, add in all of the raspberries, and blend with a stick blender until completely smooth. Pop in the fridge for 2-3 hours until completely cool.

    4. Place in the ice cream maker and churn for 25 minutes, until firm. Transfer to an airtight container and freeze for at least two hours before serving. Let sit out for 15 minutes before enjoying. Sprinkle with chopped pistachios just before serving. Enjoy!

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