Quesadillas with feta, hummus and avocado


One of our favourite quick, easy and healthy lunch ideas is quesadillas filled with creamy feta, hummus and avocado.

A great after school snack for kids or a simple office lunch!



8 small tortilla
2 avocados
150 g feta
250 g canned chickpeas
3 tablespoons tahini (sesame paste)
1/2 tablespoon cumin
some olive oil
Juice of one lemon
some parsley, finely chopped
Add a few diced jalapeños or chili flakes to spice things up a little!


For this quick hummus put chickpeas, tahini, cumin and lemon juice into a blender and chop. Start adding olive oil until the hummus is creamy.

Spread some hummus on each tortillas and sprinkle chopped parsley/coriander over the tortillas. Cut the avocado in half, remove the stone and remove the flesh with a spoon. Cut into slices and put two or three of them on top of the hummus. Add jalapeños or chili flakes.

Crumble some of the feta over it and fold the tortilla in half and press together slightly. Heat oil in a pan and fry the quesadillas on both sides crispy.

Source and photography, The Stepford Husband.

Simple Morrocan Lamb Tagine

Spice up your life with a traditional fragrant lamb tagine.


Shoulder of lamb or lamb chunks cut into small chunks ( approx 2lb lamb)

2 large onion splash of olive oil

3 cloves crushed garlic

1 pint tomato juice

2 x 400ml tins chopped tomatoes

600ml lamb stock

4oz dried apricots, halved

2oz dates, halved

2oz sultanas or raisins

3oz flaked almonds

1 tbsp clear honey

2tbsp coriander

2tbsp parsley

Spice mix – 1tsp cayenne pepper, 2tsp black pepper, 2 tsp paprika, 1 tbsp ground ginger, 1 tbsp turmeric, 2tsp cinnamon


Mix together the spices cayenne pepper, black pepper, paprika, ginger, turmeric, and cinnamon. Cover the lamb with half of the spice mix and leave to marinate for at least two hours, preferably overnight.

Preheat the oven to 150C/300F/Gas2.
Heat 1 tbsp olive oil in a large casserole dish or tagine. Add the onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft, but not coloured. Add the crushed garlic. Cook for a further 2 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to the casserole dish. Add the tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish or tagine.

Bring to the boil and cover with a fitted lid. Place in the oven for 2-2½ hours or until the meat is meltingly tender.

Sprinkle with chopped herbs.

Serve with warm crusty bread and a large glass of red wine.



Nutribullet. 6 nutritional breakfast smoothies for busy people

A friend recently recommended the Nutribullet, mainly because it’s a great piece of design and does exactly what it says on the label, creates nutritional drinks. I already have a blender, a mixer and a juicer, so why would I benefit from a Nutribullet?  Because it’s compact, easy to assemble and cleaning it is hassle free! You literally just need to wash the cup and rinse the blade under the tap. Unlike my juicer, there is no waste! You get the benefit of the whole fruit and veg. It converts everything into a nutritional drink so that you’re also getting the fibre, (the mush that is thrown away when you use a conventional juicer).

It’s this simple…

Fill the provided cup with half veg, half fruit, add an optional healthy supplement ie nuts, seeds, add water or an alternative liquid ( how much depends on the consistency you prefer), and attach the cup to the Nutribullet. Extract for approx 30 seconds.

So, here are my favourite 6 nutritional smoothie drinks to help you kick start your day:

Mango, orange, pineapple and Greek yoghurt
Mango, orange, pineapple and Greek yoghurt

Tropical morning smoothie

Recipe: Fill the cup with 1/2 mango (we prefer frozen mango and pineapple pieces) and fresh orange slices, cut into segments, 1/2 pineapple cubed. Add 1/4 cup of Greek yoghurt and top with water. Process for 30  seconds and enjoy!

Kale, strawberries, low fat Greek yoghurt and ice
Kale, strawberries, low fat Greek yoghurt and ice

Strawberry and Kale diet smoothie

Recipe: Pack the cup with kale, add strawberries, fresh or frozen, add 1/4 cup of Greek yoghurt and ice! Process and drink!

Coconut milk, spinach or chopped kale and apple
Coconut milk, spinach or chopped kale and apple

Spinach with Green apple

Recipe: 1 cup of coconut milk, pack in the kale or spinach. Add an apple and water for preferred consistency. Process for 10 seconds.

Banana, flax seed, Greek yoghurt and oats
Banana, flax seed, Greek yoghurt and oats

A high protein breakfast smoothie

Recipe: 1 ripe banana, Greek yoghurt, tsp of flax seeds, 1/4 cup oats. Add liquid of choice (water, milk or coconut milk). Remember do not exceed the max line indicated on the cup. Blend until smooth.

Pineapple, carrots, ginger and celery
Pineapple, carrots, ginger and celery

Carrot and Pineapple Health juice

Recipe: Fill the cup with carrot and pineapple, add celery and ginger. Add water and blend together. Simple!

Blueberries, spinach, banana, strawberries and Greek yoghurt
Blueberries, spinach, banana, strawberries and Greek yoghurt

Berry Spinach Smoothie

Recipe: 1 banana, 1/4 cup of berries. Add kale and Greek yoghurt.  Top up with liquid, preferably water, as a healthier option. Process for 20 seconds.

Note: As with all the Nutribullet recipes, add water or preferred liquid to reach the desired consistency. Never fill above the max indicator. If I need a thinner consistency I blend the ingredients and then split into 2 more cups, add more water and process a second time. This works for me.

Photo credits: alaskafromscratch; kblog.lunchboxbrunch.com, nutribulletrecipes.org, allnutribullet.com, healthhappylife.com


Couscous with onion, feta and pine nuts



80g whole wheat couscous

1tbsp olive oil

1 red onion, peeled and sliced

30g sweet rocket leaves

1tbsp extra virgin olive oil

2tsp balsamic vinegar

1 tbsp pine nuts, toasted

60g feta


Place couscous in a bowl and cover with 125ml boiled water. Leave for 5-10 mins until couscous swells.

Cook  the onion at medium heat slowly until partially caramelised.

Tear the salad leaves.

Seperate the couscous with a fork and stir through the olive oil, balsamic vinegar, onion and pine nuts.

Crumble in the feta, add the leaves, season and toss.

Adapted from womenshealthmag.co.uk

Avocado and Lemon Zest Pasta


400g spaghetti

olive oil

4 tablespoon capers

2 ripe avocados

i clove garlic

1/2 lemon zest

bunch of basil

bunch of parsley



Cook the pasta in a pan of boiling water for 8-1o minutes until al dente

Heat olive oil in a large frying pan, add capers and garlic, saute gently. Remove from heat and add lemon zest.

Chop the herbs and add to the pan. Scoop out the avocado and add to the pan.

Drain the pasta saving half a cupful of the water. add the pasta with the cooking water to the fruying pan.

Add salt, pepper and lemon juice  to taste

Drizzle with olive oil

@AnnaJones A modern way to eat