Chocolate Brownie Roulade...

This is just incredible.... Think of the most delicious fudgy brownie you've ever eaten, now smother it in vanilla cream with fresh berries... This Chocolate Brownie Roulade is BETTER than that!!!

That's an ambitious claim I know... BUT I'm really confident about this one. This isn't a "it's nice...for a healthified cake".... it's just plain delicious, no ifs, buts or maybes.... It's amazing!

Ok so obviously it's not 100% refined sugar free like most of my recipes because of the addition of dark chocolate... but hey, dark chocolate is good for you and like I'm always saying, these treat recipes are just that... they're a treat!! Rest assured this cake is 1000 times better for you than a store bought alternative since it's packed with only the best natural ingredients...

For the roulade: 

• 150g dark chocolate (minimum 81% cocoa solids)
• 6 eggs, separated
• 3 tbsp Irish honey
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 60g ground almonds
• 2 tsp GF baking powder

Preheat oven to 160d (fan). Line a Swiss Roll tin with baking parchment. 

Start by melting the chocolate over a low heat. Set aside to cool slightly.

Meanwhile, whisk egg yolks with vanilla & honey until doubled in volume.

Fold in cocoa, ground almonds, baking powder and dark chocolate gently.

Whisk egg whites until they form stiff, opaque peaks.

Fold the egg whites into the chocolate mixture gradually. Adding it in 3 parts makes it much easier to combine without knocking out all the air.

Pour the mixture into prepared tin and bake for 18 minutes (it took exactly 18 minutes in my oven, but since oven temps vary significantly, keep an eye on the cake to prevent burning).

You'll know it's baked when it's firm to touch and risen. Set aside to cool on baking parchment.

For the filling: 

• 250ml cream (you can sub half cream cheese & Greek yoghurt if you prefer, or coconut cream if you're dairy free)
• 1 tsp vanilla extract
• 100g mixed summer berries

Whisk the cream until it forms soft peaks. 

Fold in vanilla & berries. 

To assemble: 

Once the cake is cooled, cover generously with the filling.

To roll, use the parchment paper to lift the cake (from the long side) and allow it to roll naturally. Just keep lifting the cake and letting it fall away from the parchment and it will form a natural roulade shape.

Don't worry if it cracks a little... You can cover it with a generous drizzle of melted chocolate or a light dusting of cocoa powder & some fresh berries.

Looks awesome right?!

Turmeric Chicken Skewers

Sometimes it's really hard to think of ways to cook chicken so it's not just another boring meal. I try not to think of meals in terms of adult meals/children's meals.. ideally we would all be eating the same good quality foods, but I know it can be tough to get children to eat their veggies..

The eagle eyed amongst you will spot a cake cooling in the background...... It may be Lemon Drizzle Cake.... :) 

Why not put their food on sticks? Let them eat with their fingers... I love casual meals where you just pick up your food and enjoy. Using small chunks of colourful vegetables on skewers won't seem as scary to them and as a big pile of broccoli...

These skewers are great both hot and cold which makes them ideal for a family meal, or leftovers for a packed lunch.

A little bit of advance planning is recommended so you can marinate the chicken for at least 30 minutes. Overnight is even better :)

For the marinade:

• 1 small green onion
• 1 clove garlic
• 2 tsp tumeric
• 1 tsp paprika
• 2 kafir leaves, centre stalks removed
• 1 tbsp tomato purée 
• 1 tbsp coconut cream
• 1 tbsp water
• salt & pepper

Place all the ingredients in a food processor and blend well. 

Chop chicken into chunks and coat in the marinade. Cover and refrigerate overnight or for at least 30 minutes...

Soak skewers in water for 10 minutes (this stops the tips burning)

For the skewers: 

• 1 marinated chicken breast
• 5 mushrooms, halved
• 1/2 yellow & red bell pepper

Preheat oven to 180d (fan).

Add the chicken, mushrooms and pepper to soaked bamboo skewers. 

Drizzle with a little melted coconut oil.

Cook for approx 8 minutes, turn the skewers over and cook for a further 8 minutes. 

Serve with a side salad.

Super Healthy No-Grain Granola

I'm not even sure I should be calling this granola... I wouldn't go near traditional granola.. Grains & sugar are a no-go area for me... You did know that commercially produced granola is generally toasted in vegetable oil & sugar right? You're basically having a big bowl of sugar for breakfast, and by 10am you're hungry & lacking energy again... sound familiar? Yeah that'll be all the sugar causing a massive insulin spike, and an even worse crash shortly after... 

Honestly, when you look at the contents of some "healthy" granola in the supermarket, you may actually be better off eating Coco Pops! 

Being open to trying new things is really important when you decide to eliminate certain foods from your diet. It's really exciting experimenting and discovering new flavours in the kitchen. One of the main questions people have when I tell them I don't eat grains is "What do you eat for breakfast?".... 

I've stopped thinking of meals in terms of breakfast, lunch and dinner.... I just consider them as meals and eat whatever I fancy. There's nothing wrong with steak for breakfast... it's the marketing execs in the food industry who have convinced us that cereal is the only breakfast food we should be eating... 

A lot of people have said recently that they really miss a bowl of cereal now and again... so  I've come up with an alternative that is actually really really healthy...

Grain & refined sugar free granola really shouldn't work, but this does! 

• 50g almond flour
• 50g walnuts
• 50g flaked almonds
• 30g hazelnuts
• 50g dessicated coconut
• 50g milled flax seed
• 50g sunflower seeds
• 50g pumpkin seeks
• 25g poppy seeds
• 25g coconut flakes
• 4 dried figs, finely chopped
• 2 tbsp coconut oil melted
• 1 tsp raw organic honey
• 1 tsp vanilla extract

Preheat oven to 150d. 

Add all the dry ingredients to food processor & pulse for about 30 seconds. You want to grind up the nuts and seeds so you have some finely ground & some coarse pieces. 

Next, melt the coconut oil with the honey & vanilla. 

Add the the dry ingredients and mix well until everything is evenly coated. 

Spread mixture onto a baking tray & bake for approx 35 minutes until everything is toasted. Toss the mixture mid way through to prevent burning. 

Turn off the oven and allow to cool in the warm oven. This allows the mixture to dry out further & crisp up without over cooking. 

Once cool, toss the granola up & break up any large clusters (or leave the large chunks alone... they're pretty delicious too)

You can store this in an airtight container for around 2 weeks. 

Now... I never usually look at calorie content of foods, mainly because I just adopt a common sense approach to eating these days, but I just know someone is going to ask about the calorie content & nutritional value. Obviously there are a lot of nuts in this mixture which are pretty high in calories... BUT... firstly, all the ingredients have excellent nutritional benefits... healthy fats including MCTs from the coconut oil, anti-inflammatory & metabolism boosting properties as well as being 100% natural.... who wouldn't want to eat that? 

I'm not recommending that you chow down on a massive bowl of this with milk like traditional granola... what I am suggesting is that it's a great way to kill off cravings for sugar laced cereal & if you add healthy ingredients like fresh berries & Greek yoghurt, you're having a super healthy & tasty breakfast!**

**50g of this granola with 100g of Greek yogurt & 50g blueberries comes in at around 430kcal. 

Lemon Salmon Salad...

I keep banging on about how simple and quick it is to eat well so I'm going to keep throwing meal ideas up here... I'm not a chef, nor a food photographer so don't expect wonders.. but you'll always get really healthy, tasty suggestions that aren't expensive or difficult to prepare... 

Salads are always great to prepare in a hurry, and I always try to vary them a little so I don't get bored....(I get bored easily!)

• 1 cooked salmon darne, roughly chopped
• 100g spinach
• 6 sun-dried tomatoes, finely diced
• 2 tbsp cottage cheese (full fat obviously..)
• 2 tbsp scallions, chopped
• 1/4 lemon 
• flaked almonds

Start by mixing cottage cheese with lemon juice and chopped scallions. 

Toss the remaining ingredients in the cottage cheese dressing. 

Serve immediately topped with a tablespoon of flaked almonds. 

Like I said... quick & easy... why overcomplicate it? It takes less than 5 minutes to throw this protein packed salad together, and it's so simple anyone could make it :) 

My (formerly) Secret Addiction....

One thing that has kept me on track when it comes to my nutrition has 

been my food diary. Each week I go through the same routine... 

1. I take 5 minutes to write a meal plan for the coming week. 
2. I write a shopping list
3. Go shopping

Sounds basic and you're probably wondering why I bother. 

Planning meals in advance makes shopping easier... I only buy what's on the list, I minimize food waste and I spend less on food in the long run.

Most importantly.. I only buy what's on the list! This is key if you've an issue with portion control. 

Of course there are times I don't make it home for dinner & plans change.... I keep a container with a handful of nuts in the boot of the car for
emergencies! Just a handful mind you... anything more, and if you get
caught out & feel hungry, you're likely to eat 200g of nuts before your body has got the memo that it's been fuelled for another while! Nuts are great... but they're pretty high in calories so keep an eye on your intake. 

Back to the food diary....

I thought about whether or not to post this, but I think it's important that I keep my posts honest so that
people understand the underlying issues behind obesity. 

2011: 

I was at the stage where food had taken over pretty much everything... I was overweight, which made me feel like crap (physically and mentally), I
comfort ate which made me gain more weight, I found the stairs tough going so I became lazier since it was just easier to stay still. When I got to my heaviest, I had stopped going out. I stopped socialising with friends, and just cut them out. Isolating myself was the worst thing I could have done.... I was alone, and I turned to food as a comfort. 

You'll know if you've read the blog, that I'm a real foodie.. .I love cooking
and good food, but it wasn't my love of cooking that caused the weight gain. I never cooked back then. Everything I ate was processed, pre-packed and full of unpronounceable ingredients. 

Let's face it, I didn't gain all that weight from just having an extra biscuit
here and there. I ate an unbelievable amount of food...all I thought about was food, and I would eat and eat until I felt nauseous, and then I'd eat again. 

This is a sample of what a pretty average day looked like for me back then... And no, I'm not exaggerating! 

BREAKFAST: 

Bucket sized bowl of Cheerios & slice of toast before leaving for work.

Toasted sandwich with sausages, bacon, egg & mayo at my desk once I
arrived in work.

Bottle of processed orange juice

10.30

Muffin/Scone 

Bottle of Lucozade

LUNCH

O'Brien's Triple Decker Sandwich with chicken, bacon, mayo & cheese

Bag of crisps 

Bar of chocolate

Bottle of Lucozade

15:00

Chocolate or muffin/pastry

Bottle of Lucozade

17:00 (On way home from work)

Jellies/Chocolate 

Bottle of Lucozade

DINNER

Pasta with processed sauce & cheese

Lucozade

EVENING SNACKS!

Biscuits or cake... not just one either, we're talking about a whole pack of
biscuits or whole pre-packed cake

Toast.... I can't even guess at how many slices of toast I'd eat... 'a lot' would be a fair guess! 

Sometimes I'd pop out to McDonalds Drive Through and honestly order 2
large meals, an extra burger, chicken nuggets, and ice cream or apple pie (Ok ok who am I kidding, I got the ice cream AND apple pie). If it wasn't
McDonalds, it was ordering Indian, or Dominos... wow those meal deals... A large
pizza, wedges, garlic bread, ice cream and 2 litres of coke for 15euro...and yeah, I'd eat it all over the course of the night. 

Obviously I'd have more Lucozade to wash it down!

So emmmm that was embarrassing and a little uncomfortable to see written down! 

Moving on... It wasn't as simple as overeating here and there for me... I had a serious problem with food. I ate at every opportunity, and was slowly
killing myself in the process. 

How I felt then:

· no energy

· low confidence

· zero self respect

· breathless with slight exertion

· sweaty all the time

· moody 

· dodgy digestion

· Joint pain at ankles, knees and hips

· depressed 

I felt like shit. 

2012

Roll on to 2012, and I'd started working towards a healthier lifestyle. My
main focus was on weight loss, since I blamed everything from my illness to my depression on my weight.

I had lost a significant amount of weight at this stage, but my progress had stalled... my next step was to further restrict calories and spend more time
in the gym.... 

9am - 12

No food

Spinning 

Body toning class/circuits

15km on bike

Free weights

I'd go back home...to bed since I was wrecked from not eating anything and going to the gym...Most afternoons I'd hospital appointments to drag myself
to.

5-7pm

No food.

Spinning

Free weights

Home again, to a massive bowl of fruit to deal with the double vision I'd
usually have during round 2 in the gym. 

Back to bed. 

How I felt then:

· tired 

· moody 

· obsessive

· hungry

· weak

· dry skin

· depressed

· drained

I felt like shit. 

Late 2012/2013

I realised I had to stop acting like an idiot (and to be fair, I was kinda hungry). Aside from anything, I'd stopped losing weight... so clearly hunger strike wasn't the correct approach. Now I just eat lots of real food... Lots of people are going to think my eating habits are still strange cos I don't eat cereals
for breakfast or pasta for dinner. 

BREAKFAST:

3 egg omelette with bacon, mushroom & raw goats cheese

Spinach, tomato & pepper salad
Nuts

SNACK:

Chicken salad with diced kale, brocolli, carrot, sun dried tomato & cottage cheese

LUNCH

Meat/fish with kale/spinach salad 

Handful of berries

SNACK:

Chicken or fish 

Nuts

DINNER

Steak,onions, mushrooms, brocolli & asparagus

POST TRAINING

Protein shake/chicken breast 

Between 5-8 litres of water/day.

How I feel now:

· buckets of energy that is constant rather than slumping in the
afternoon

· great mood (still can be a cranky cow though!)

· sleep patterns improved

· digestive issues cleared up

· skin problems were resolved

· my eyes are clear and don't look bloodshot any more

· black rings are gone

· depression is 1000% times better 

· health is pretty good...considering! 

· lots of confidence

· happy & chilled 

· teeth are really white (I can't explain that one... but has to be
something to do with a lack of artificial colourings)

· AND... my hair is starting to regrow!! SURPRISE for anyone who I hadn't told! 

This is just a sample of what I eat... some days snacks will be salads, Greek yogurt, raw cheese, nut butters etc. The point I'm trying to convey is that I
eat a lot! It's all real, unprocessed food which will serve to maintain my health and provide me with energy to train, as well as the ability to recovery between sessions. 

I eat to fuel my body, and give myself the best chance I can of maintaining my health... for me, grains and processed foods just aren't worth giving up my health for... 

I still go to the gym an awful lot... it's hard to make yourself believe that training less provides more benefits to your body... but I'm getting there. I do lots of other things with my spare time, and try not to
micromanage my training and nutrition too much. I love training, and I still love
food but I've become a lot better at silencing that slightly OCD voice that sometimes pushes me a little too far... 

Guys my reason for this post is to help you realise, whether you're a trainer or professional working with overweight clients, or you just know someone struggling, that sometimes it's not as simple as just stopping eating... I was properly addicted to food, and like any addiction you need support, empathy and understanding to kick it. 

Don't suggest a cheat meal of a chocolate bar for someone working on
getting over a food addiction... would you give a recovering cocaine addict just one line at the weekend?... My poor diet screwed everything up, but now... eating real food has improved everything!

Spongy chocolate cake (Grain & refined sugar free)

We all LOVE brownies.. they're gorgeous, rich and made of chocolate.. I need to find a man like that!

BUT...

Sometimes, it's nice to have a light cake... a nice sponge, or just something a little less decadent than a fudgy brownie. Since we're all in agreement that chocolate is amazing.. I threw together this simple grain & refined sugar free chocolate sponge... after all, you can never have enough chocolate cake recipes :)

• 2oz coconut oil
• 2 tbsp raw organic honey
• 1 small banana, mashed well
• 2 tbsp Greek yoghurt
• 2 tsp vanilla extract
• 4 large eggs 
• 1 tsp lemon juice
• pinch of salt
• 1oz almond flour
• 1oz unsweetened cocoa powder
• 1/4 tsp baking soda

Preheat oven to 160d (fan) and line an 8" square tin with greaseproof paper. 

Start by beating coconut oil and honey together until combined. 

Separate eggs, adding one egg yolk at a time to the oil & honey mixture. (Place whites in bowl of your stand mixer) Beat well between each addition. 

Next mix in mashed banana, yoghurt and vanilla. 

Add sieved almond flour, cocoa & baking soda to this mixture, and mix well. 

Using the whisk attachment on your stand mixer/food processor (you can do this using a hand whisk too, it'll just take a little longer) whisk the egg whites with 1 tsp of lemon juice until you have stiff peaks. 

Next using a spatula/large plastic spoon (don't use a wooden or metal spoon as they'll knock out all the air you've just added) add the egg white a little at a time, folding the mixture gently to incorporate the egg white. Be patient... you want a light, spongy texture to this cake. 

Pour mixture into lined tin, and bake for 20 minutes until springy to touch & a skewer comes out of the centre of the cake clean. 

Cool on a wire rack. You could serve this cake as it is, or add some fresh raspberries as a garnish. It's amazing with coconut and raspberry ice cream (dairy & sugar free)... That reminds me, I must make some so I can post the recipe :) 

I make a quick chocolate almond ganache to drizzle on the top...

Ganache:

• 1 tbsp coconut oil
• 1tsp almond butter 
• 2 tbsp cocoa
• 1 tsp vanilla extract

Pop all the ingredients into a heat proof bowl and microwave for 15 seconds at a time until melted and smooth. Make sure to stir after each 15 seconds, or the mixture will burn, seize and turn into oily burnt chocolate (believe me... I know! And for the love of God don't taste it to see if you can work with it... you'll most likely need to wash your mouth out with industrial strength mouthwash and you'll still taste burnt chocolate for the next hour!) 

Anyway, I digress... leave the ganache aside for 5 minutes to cool and thicken slightly. 

Drizzle over cake and cut into slices. 

Bacon Cordon Bleu...

Yeah that's right... the bacon is the star attraction, so no Chicken Cordon Bleu here...We're stuffing the chicken with bacon and goats cheese, and because we don't eat grains we're wrapping it in, yes you guessed it... bacon! If that doesn't appeal to you, well then I'm sorry there's something wrong with you.

Let me repeat it just to be sure... chicken, stuffed with bacon and then wrapped in bacon..Yep I knew you'd approve! 

• 1 large chicken breast
• 2 pieces of smoked streaky bacon
• 50g St Tola Raw Goats Milk Cheese ...I've said it before, and I'll no doubt say it again... I always try to buy Irish (must be cos I'm a farmer's daughter!), and prefer raw cheese so St Tola is an absolute must-have in my fridge. 

Start by butterflying your chicken breast to create a pocket for the cheese and bacon. 

Place a piece of cling film over the chicken, and using a rolling pin or meat mallet, bash the chicken until flattened. Season with freshly cracked black pepper. 

Next, do the same with the bacon.. just cover with cling film and roll it to flatten slightly. 

Stuff chicken breast with crumbled goats cheese and 1/2 the bacon.

Roll up tightly, and wrap in the remaining bacon to seal. (You can use cocktail sticks to secure the chicken if you need to). 

Top with a little coconut oil, and place in preheated oven for 20 minutes until the bacon is golden and crispy. 

Serve with a crispy salad or some steamed vegetables. 

This is a delicious protein packed dinner that is really simple to make. The smoked bacon really compliments the chicken...and well all that gooey melted goats cheese is seriously just amazing! To save time you can make a few together and freeze some or cook them all and keep in the fridge for a cold snack, or lunch on the go.

Chicken Kiev

I get bored easily so grilled chicken is never really going to excite me...I love dinners I can throw together really quickly, but they're just so damn delicious that you feel like a hero for eating so well, and not having spent your whole evening in the kitchen..

I'm in a great mood today... strangely smiley Diane, but still fancied something tasty and comforting and grain free, primal Chicken Kiev has been on my mind for a while... 

I feel like a fraud sometimes for posting such simple recipes... but you know what? I think we all need ideas so we don't get stuck in a salad rut, and if they're simple and delicious it's so much better! 

Chicken Kiev:

• Chicken fillet
• Butter (if you're even considering using margarine or low fat dairy spread get off my blog right now!) 
• fresh parsley 
• garlic

Coating:

• almond flour 
• seed mix (I used sunflower and sesame)
• coconut milk/beaten egg

Using a sharp knife, butterfly your chicken breast or just slice into the top of the fillet to create a pocket for the garlic butter. 

Mince a clove of garlic and mash into a generous knob of butter & chopped parsley.

Press garlic butter into the pocket in the chicken. 

Next dip the chicken into coconut milk or beaten egg, coat in almond flour, and dip into the milk/egg again, before pressing well into the seeds until well coated. 

Bake for 20 minutes in a preheated oven until cooked through and golden brown. 

Serve with a salad or steamed vegetables. I had this with cauliflower/celeriac mash and steamed broccoli. The best thing about this dinner is that it's uses the simplest natural ingredients and still manages to taste incredible... there's a lesson in there for sure! 

Whole 30 challenge

One of the things that people never seem to believe is that I don't crave chocolate, or bread or pizza... I honestly don't. It turns out that when you fuel your body with real foods, and ensure you're not lacking in nutrients then your body doesn't want sugar or wheat any more.

If you're thinking of cleaning up your diet, I can't recommend Paleo/Primal enough. Take the Whole 30 challenge. Be strict.. challenge yourself to eat only real food (fish, meat, eggs, fruit, vegetables and nuts) for 30 days and you'll be shocked at how healthy you feel. You should expect to see an improvement in your energy levels, mood and sleep patterns... you will most likely lose weight too! 

One of my favourite things about the Whole 30 challenge is that it's not like the 'miracle' diets out there. It doesn't promise you'll drop 20lb in 30 days, or that you'll lose 10% body fat in a week... what it will do is change your tastes, adjust your habits and cravings. 

An argument I come up against all the time is that Paleo/Primal lifestyles are too expensive. My response is always going to be the same...Food is how you fuel your body and maintain your health, how can you put a price on that? As a follow up (not being a judgemental cow here by the way)... how much did you spend on alcohol over the week? You're willing to spend €50 on drinks at the weekend which only serve to damage your health, so why not readjust your priorities and spend that cash on decent food? 

I can't deny it's more expensive to choose real food over processed food on special offer in the supermarket... I guess you've just got to make a choice.. 

Ideally we'd all eat grass fed meat, nitrite free bacon and organic vegetables... but we're all busy, we can't be perfect all the time.. and yes, all that organic food is expensive. Don't give up on eating clean just because you can't be perfect 100% of the time. You can buy meat and vegetables in the supermarket.. it doesn't even have to be Superquinn... ALDI/LIDL are fine. My point is, you don't have to go to a farmers market (let's be honest, they are more expensive).. you can eat good food on a budget. Regardless of where you're buying your meat and vegetables, it's always going to be 100 times better than the alternative frozen ready meal.....

Meatloaf with extra meat...

I've only had meatloaf once...it doesn't stir up happy memories! It was dry, tasteless and contained unidentifiable minced meat. You'd wonder why I decided to make it since I clearly hated it first time round.. Well, magic did not happen in the canteen when I was in boarding school, so I try not to let it impair my judgement too much.

I like the idea of meat loaf since it's one of those dishes that any leftovers will be great cold as a high protein snack on the go. Since I can't leave well enough alone, I had to make posh meatloaf...but don't worry, there has been no scrimping on the meat content... A lot of meat loaf recipes use flour or breadcrumbs as a binder, but since I exclude grains from my diet, I just left it out. You could add in some almond flour if you feel the meatloaf is a little sticky. 

Meatloaf: 

1lb minced pork

1lb minced turkey 

1 red onion, diced

4 garlic cloves, chopped

100g oyster mushrooms

2 eggs

100g Boyne Valley Blue (unpasteurised blue goats cheese) If you're strictly Paleo, just leave this out. 

100g spinach leaves

1 small tin organic tomato paste

8 thick cut smoked pieces of bacon

basil, oregano, sea salt, pepper

Start by sweating onion, garlic, mushrooms and herbs in a dry wok. There's no need to add oil, as the natural juices will keep them moist. Cook for 5 mins, tossing regularly. 

Add in 4tbsp of organic tomato paste, and mix to combine.

Next add minced meat to large bowl with the above seasoning mix, and 2 eggs.

 Mix until well combined. 

At this stage, you can pop the meat mixture into a loaf tin, top with some tomato paste and bacon, and cook for 45 minutes... OR......

Spread meat into a square about 1 inch thick onto a piece of tin foil.

Top with spinach leaves and 3/4 of the blue goats cheese. 

Next, take the edge of the tin foil closest to you, and lifting gently, roll into a roulade. This is actually really easy, you just need to lift the tin foil slowly, and the meat will fall into this shape naturally. 

Transfer to a pyrex baking dish. 

Coat the outside with the remaining tomato paste and crumbled blue cheese. 

Next wrap the meatloaf in bacon, overlapping at the edges. 

Cover loosely with tin foil, and bake for 40 minutes. 

Remove the foil and bake for a further 15 minutes until the bacon is nicely browned and crispy.

This isn't like the meatloaf I remember from school, it's full of flavour, and really moist. Whether you bake it in a loaf tin, without the blue cheese and spinach, or you make it into slightly fancier roulade, I've no doubt you'll love how simple this is to make.

Cut into slices and serve with lots of fresh salad.

Leftovers are great eaten cold or warm, and this will also freeze great as a healthy dinner back up for busy days..