Recipe: Low Fat Cappuccino Cake


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I adore coffee cake so I decided to find a healthy alternative way of making on which includes one of my favourite foods – greek yogurt!

Ingredients for the cake:

  • 1 tbsp coffee granules
  • 225g self-raising flour
  • 1 tsp baking powder
  • 25g walnut halves
  • 50g ground almonds
  • 85g light muscovado sugar
  • 50g golden caster sugar
  • 2 medium eggs
  • 250g natural or greek yoghurt
  • 75ml walnut oil

Ingredients for the filling:

  • 100g quark
  • 1 tbsp icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp icing sugar
  • 140g light mascarpone
  • 2 tbsp golden caster sugar
  • 2 tsp coffee granules

Ingredients for the topping:

  •  1 tsp coffee granules
  • 1 tsp of walnut halves
  • 140g fondant icing sugar


The method!!

Preheat oven to 180oc/160oc fan

Grease a 10cm round tin, ideally one with a loose centre

Mix the coffee for the cake with 2tsp of hot water and put aside

Mix the flour, almonds, sugars, walnuts and sugars in a mixing bowl and form a dip in the centre

Pour the eggs, yoghurt, oil and coffee mix in the dip and stir together

Spoon mixture into the tin and bake for 40-45 minutes (do the skewer test), once done then leave to cool


Now it’s time to make the filling!

Put the caster sugar and coffee in a saucepan with 3tbsp water

Heat till dissolved then do a hard boil for approx 2-3 minutes until it forms a syrup

Leave to cool

Mix the mascarpone, icing sugar, quark and vanilla essence and then add to the syrup


Last but not least, we need to make the icing


Sift the icing sugar into a mixing bowl and add the coffee with 1tbsp of warm water

Add a further tsp of water to make it a smooth consistency


Cut the cake into two halves and stick together with the filling

Spread the icing on top and sprinkle with walnuts

Eat and enjoy!!


(This cake will need to be stored in the fridge due to the yoghurt in the sponge)


Recipe: Banana & Buckwheat Pancakes

These are my go to pancakes as they are soooooooooo yummy! I like teaming them with a fruit salad on the side and a small amount of low fat whippy cream and some melted dark chocolate. This recipe should make around 4 pancakes, depending on how big you’re making them.



3/4 cup of buckwheat flour

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 small-medium banana

1 medium egg

1/4 cup of unsweetened almond milk


Mash the banana and put to one side

Heat up a frying pan with a small amount of coconut oil

Pour 1/4 of the pancake mixture in and cook for approx 2 minutes each side

Repeat for each pancake


Recipe: Pasta with Homemade Walnut & Lemon Pesto and Peppers

I absoloutely love Italian food so rustled up this yummy pasta dish for dinner. I used my Nutribullets milling blade in order to make the pesto but this can be done with a food processor if you have one.

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This recipe will serve two people 🙂



> 25g walnut pieces

> 2 garlic cloves

> a handful of fresh parsley

> 4 tbsp olive oil

> zest of one lemon


> 1 small red onion

> 1 tbsp olive oil

> 140g wholewheat pasta

> 250g mixed pepper antipasto (drained)

> 50g parmesan


Put the walnuts, garlic and lemon zest into the nutribullet until fully blended. Then add the parsley and oil and reblend.

Quarter and seperate the onion and heat olive oil in a frying pan (cook until they are nicely brown).

Cook the pasta according to the instructions on the packet.

Drain pasta and add the pesto, onions and peppers.

Stir well and then add the parmesan.


Recipe: Strawberry Banana Smoothie (Nutribullet)

I actually won a nutribullet a couple of months ago but have only just got round to opening it as I was busy revising and so forth. I’ve just made my first smoothie and am so impressed, it’s so easy to use and so much easier to wash than a conventional blender – I think I feel an addiction coming on! Here’s the first recipe i’ve done – i’m sure many more nutribullet recipes will be arriving here soon 🙂



5 strawberries

1 banana

1 apple

3/4 cup almond milk


Cut ingredients up into small chunks

Blend until the mixture is smooth

Drink and enjoy

Recipe: Spinach Baked Eggs with Tomato & Parmesan Bagel

This was only my second time trying baked eggs – the first was a bit of a mess (2 large eggs into 2 small avocados – not advised!). Anyhow, this time it came out lovely!



One bag of spinach

Tomato puree (to taste)

2 eggs

One mini multiseed bagel (or roll of choice)

2 tsps of parmsan


Preheat oven to 170oc (fan), 190 conventional

Boil the spinach until it is wilted (this will only take a couple of minutes)

Drain and ensure all the excess water is removed

Divide the spinach between two ramekins

Cook for 10-12 minutes, until the eggs are just set

Toast the mini bagel and spread with tomato puree and a sprinkling of parmesan

Serve the eggs with the mini bagel on the side

Recipe: Healthy Salmon Fishcakes

These are super easy to make and I love them when I just fancy something light for dinner so put them with a bed of salad.

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1 salmon fillet

1 tablespoon of fat free greek yoghurt

1/2 teaspoon dijon mustard

1/2 an egg

A sprinkling of fresh chives

1 tablespoon of olive oil


Preheat oven to 170oc (fan) then cook the salmon fillet for 20 minutes wrapped in foil

Once cooked, flake the fish into a large mixing bowl and combine with the yoghurt, eggs, chives and mustard and mix well

Heat the olive oil in a frying pan

Spoon the fishcake mixture in (I use silicone rings here which enable me to get a fishcake shape)

Cook for approx 2-3 minutes each side until golden

Serve with salad and enjoy!

Recipe: A healthy take on banana bread

Since going on holiday to Barbados last year and trying banana bread for the first time, I have always wanted to recreate something similar at home. This is delicious with some low fat spread as both a snack and a dessert.

Here is my recipe for a healthy banana bread (serves 10)



140g Wholemeal Flour

100g Self Raising Flour

1 tsp each of bicarbonate of soda and baking powder

300g of mashed bananas

4 tbsp of sugar free maple syrup

3 eggs

150ml of low fat natural yoghurt

40g of dried fruit of your choice

25g of pecans or nuts of your choice


Preheat the oven to 140oc (fan assisted) and grease and line a 2lb loaf tin with greaseproof paper

Mix bicarbonate of soda, baking powder, dried fruit and both flours together in a bowl (ideally using an electric mixer)

Mix bananas, maple syrup, yoghurt and eggs

Mix all ingredients together and pour into the loaf tin

Sprinkle the pecan nuts on top of the cake

Bake for 1 hour 10 – 1 hour 15 minutes

Transfer to wire rack for cooling

An Introduction


So this is my first blog post, exciting times ahead!

I thought I would start by introducing myself and telling you all a bit about myself 🙂

I have just finished my postgraduate course in Law after completing my Law degree in Bristol in 2014.

I first became interested in health and fitness last April after biting the bullet and signing up for a gym membership at my local gym. This was a big step for me as I had always hated sport at school and was always the one being picked last for teams!

After the first few weeks of forcing myself to go, I began to enjoy it and I also fell in love with zumba classes which I now do 4-5 times a week.

Coupled with this came the desire for me to improve what I ate and this led to me eating a lot healthier and also baking my own healthier versions of treats, which I would have normally ate without batting an eyelash (thank you to my boyfriend for buying me a lovely pink kitchen mixer to assist with this!

On this blog, I plan to feature a variety of posts related to health and fitness including healthy recipes, fitness class reviews, fitness trends and anything else I feel like adding along the way!

Till my next post!

Tammy Jayne. xxx