Food on Friday: Pumpkin Cranberry Muffins

You may have noticed, it’s been a few Friday’s since I’ve shared something from our kitchen. I’ve been wonderfully (and crazily) busy with lots of photo shoots. I can’t wait to share those with you…but now, it is time for a snack.


Next week is American Thanksgiving and these muffins fit this holiday perfectly. They are so healthy, I would eat them for breakfast. Or they are perfect for snack.


Paleo, very low sugar, gluten & wheat free, dairy free. Yummy and moist too. :)

makes 12

2/3 cup mashed pumpkin (or butternut squash)

1/4 cup grated carrot (I used the carrot remains from my morning juice)

1 banana

6 eggs

2 teaspoons maple syrup

2 tablespoons of chia gel (chia seeds soaked in water)

1/2 cup melted coconut oil

1 teaspoon vanilla extract

1/2 cup + 2 teaspoons coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger

1/4 teaspoon allspice

1 cup cranberries (fresh or frozen) (and perhaps extra for sprinkling on top)

Blend all the wet ingredients (except for the cranberries) together in your mixer. Whisk all the dry ingredients together to break up any lumps. Mix the wet and the dry ingredients together. Add the cranberries.  Spoon into a muffin tin lined muffin papers. Bake at 170 C / 350 F for 30-35 minutes.

Today was the November fayre at Phoebe’s school. I made these and took one in for her. Kids were everywhere eating chocolate Santas and licking huge colourful lollipops. Phoebe never glanced their way. In fact, I had to stop her from eating the paper casing!

If you try these, let me know what you think.


Food on Friday: School Lunch

Before…I always thought school lunches and sandwiches went together like…peas and carrots. After all, that’s what I carried to school every day for all of my childhood life.  I’m sure you did too.

But if you are wheat-free, gluten-free and potato free, sandwiches are no longer an option. (Most gluten-free breads rely on potato to hold things together…) And so what do I make Phoebe for lunch each day? Salads!

Since Phoebe is also on a primarily cooked diet, our salads are a bit different than the norm. But they are amazingly yummy and easy to do. Her teachers always say how delicious her food looks.

I rely on my steamer and a combination of vegetable that changes with each salad.  My method is similar for each:



Squash, Courgette and Broccoli Salad

2-3 slices of pumpkin or squash

1/2 courgette, sliced

1/2 head of broccoli broken into ‘trees’ (For this I actually used Romanesco…a light green cross between cauliflower and broccoli. However, I know this isn’t easy to find in the US. Broccoli or cauliflower would work just as well.)

Olive oil

Coconut yogurt

pinch salt

Steam vege until soft (about 15-20 mins). Chop and toss together with 2-3 good glugs of olive oil. Add 1 tablespoon of coconut yogurt to make things creamy. Stir with the salt. Done!

My Tuna Salad. 

This follows a similiar method.

1 can of your favourite tuna, drained.

1 stick celery chopped fine.

Olive oil

Coconut yogurt

Mix the tuna and celery with a good glug of olive oil and 1 tablespoon of coconut yogurt. Done!


Our half-term holiday starts here today. We have one week off school and few adventures planned! See you next week with a Halloween-ish update, I’m sure. :)



Food on Friday: Sweet Treats

apple-cinnamon-cakes-gluten-freeSOMEONE is having a birthday this weekend! I have been planning the party and doing a bit of cake research.  Ahhh…it’s a tough job. But this Mama doesn’t mind making the sacrifice. :)

In honor of the birthday girl, I thought I would share a few recipes that will feature on her special day. Healthy enough for Phoebe…and delicious for everyone else as well.

Apple-cinnamon-cupcakesApple Cinnamon Cupcakes

These are so yummy, and healthy that (shhhh!) we ate these for breakfast. :) Even better, they took me HOURS to make. Not!

Yields: 7 cupcakes
Preparation time: About 5 minutes
Cooking time: About 15-20 minutes

Diet Info: Wheat & Gluten Free, Dairy-Free


5 eggs

1 cup homemade apple sauce

1/2 cup coconut flour

3-4 tablespoons cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

zest of 1 lemon

1/4 cup coconut oil, melted

1 diced apple

2 teaspoons maple syrup or raw honey


Preheat oven to 200 degrees C. Line pan with cupcake papers or grease with coconut oil. Put everything except diced apple and maple syrup in a bowl and whisk or blend with immersion blender. (Takes about 3 minutes. Seriously. That long…)

Let batter sit for 5 minutes, then spoon into cupcake tin. Sprinkle diced apple on top of muffins. Bake 15 minutes until cakes start to brown and not soft when lightly touched on top. Let cool. Drizzle with maple syrup. Eat everything but the paper.

child-photographer-windsor-ascot-sunningdale child-portrait-photographer-uk

And since we can’t have a birthday day without chocolate…This recipe is a tad bit more involved, but WELL worth the effort. Mmmmm…


Flourless Chocolate Almond Cake

Yields: 1 cake
Preparation time: About 30-40 minutes
Cooking time: About 1.5 hours

Diet Info: Wheat & Gluten Free, Dairy-Free, No added Sugar


6oz. (170g) bittersweet chocolate, broken into pieces
¼ cup coffee (perhaps left over from your morning brew)
plus, 2 teaspoons instant coffee
6oz. (170g) unsalted butter, softened OR substitute 170g coconut oil
5 tablespoons coconut nectar OR sugar if your diet allows
6 large eggs, separated
¼ teaspoon salt
6oz. (170g) almonds, finely ground
cashew cream to serve
Preheat oven to 375ºF / 190ºC. Butter a 9-inch (24cm) springform pan.
Melt the chocolate in a bowl over a double boiler. Remove from heat. Mix in the coffee powder and coffee. Reserve.
In a food processor, beat the butter until creamy. Slowly add 4 TB coconut nectar and blend until the mixture is light and very creamy. Scrape the sides of the bowl as needed.
Add the egg yolks, one or two at a time, processing well between each, and blending an extra minute after the last one.
Fold in the almonds and chocolate mixture, using a spatula.
With a mixer, beat the egg whites with the salt until they begin to stand in soft peaks. Add the remaining 1 Tbs coconut nectar and beat until glossy and stiff.
With a spatula, add a small amount of the whites to the chocolate mixture and fold. Fold in the rest of the whites in 2 or 3 additions, mixing carefully and completely. Pour into the prepared pan.
Turn down the oven to 350ºF / 180ºC and bake for 15 minutes.
Turn down the oven to 325ºF / 160ºC and bake for another 45 minutes. Check your cake with a tester. If dry, turn off the oven. If not…Turn the oven down to 300ºF / 150ºC and bake for 15 to 20 more minutes, until a tester in the center comes out dry.
Turn off the oven and leave the cake in the oven, with the door ajar for another 30 minutes.
Transfer to a wire rack and cool, in the pan, to room temperature.
When ready to serve, slide a flat knife or spatula around the sides, release the springform and carefully transfer to the serving plate.
Serve with cashew cream, berries or anything else you fancy. :)

Why Food on Friday? 

18 months ago, my daughter was diagnosed with juvenile rheumatoid arthritis and uveitis…both auto-immune diseases. By changing her diet and through lots of alternative care, I have been able to significantly minimise my daughter’s use of drugs…and their side effects. And we have started to heal her immune system.

BIG bonus for me: changing my diet has massively improved my health, my energy levels and my overall well-being. All wonderful for me as a photographer! So many people have asked me to share more about what and how we eat that Food on Friday was born. I’d love to hear from you. What would you like more of? What would you like me to cover?