Moroccan Turkey with chickpeas

A twist on the standard turkey chilli which is a staple in my household, is Moroccan turkey with chickpeas. Instead of chilli heat the flavour comes from the blend of spices which infuses the meat and chickpeas. 

Great served with a green salad, couscous, flat bread and mint and yogurt dip, or brown rice or quinoa.

Moroccan turkey with chickpeas
Moroccan turkey with chickpeas

Moroccan spice blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves


  • 1 pack of ground turkey breast
  • 1 can of drained chickpeas
  • 1 carton of passata
  • 1 onion finely chopped
  • 1 red pepper finely chopped
  • 2 carrots finely chopped
  • 2 tbsps of coconut oil
  • 1 tsp salt

Cooking Method

  1. Blend all the spices together and mix with I tablespoon of coconut oil
  2. With the other tablespoon of coconut oil fry the onions, pepper and carrots and set aside.
  3. Heat the spices and coconut oil mix in a non stick pan and fry the turkey mince, once cooked through add the salt, vegetables, chickpeas and passata. 
  4. Bring to the boil then summer for 20 minutes until the sauce reduces. 

Preparation time: 10 minutes

Cooking time: 25 minutes


Courgette and sweet potato fritters

 It’s the end of July and dismal outside so today has turned into a ‘lets create’ day. 

I had sweet potato and courgettes in the fridge so thought I’d give fritters a go. They turned out really nice and were a perfect light bite. I served mine with poached eggs and ham.

courgette and sweet potato  fritters
Courgette and sweet potato fritters


  • 2 small courgettes 
  • 1 medium size sweet potato
  • 1 egg
  • 2 tbsps of coconut oil
  • 2 tbsps of coconut flour
  • 1 tbsp of paprika 
  • Salt and pepper to season

Cooking method

  1. Pre heat the oven to 200c
  2. Grate the courgette and sweet potato into a bowl.
  3. Add all the remaining ingredients too and combine 
  4. Cover a baking sheet in foil and lightly oil
  5. Shape the mixture into four flat pattie/burgers
  6. Place in the oven and cook for 40 minutes turning over after 20 minutes.

Serves 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Sweet and Sour prawns

Sweet and  sour prawns
Sweet and sour prawns

Finding a healthy recipe which doesn’t contain truck loads of corn flour, arrowroot or tomato ketchup is near on in possible so I decided to try inventing my own sauce as essentially sweet and sour is basic and as it says on the tin – sweet components mixed with sour components. 

I was worried my sauce wouldn’t be thick enough without the aid of an thickening agent and did consider using chia seeds, however, it reduced down well so left them out. Maybe next time I’ll experiment with them.

Sweet and Sour Sauce ingredients:

  • 25g coconut sugar (can use honey, agave or rice syrup)
  • 25g white wine vinegar 
  • 75g tomato purée
  • 1 teaspoon garlic granules
  • 1 tbsp of GF soy sauce

Sweet and Sour Sauce cooking method:

  • Add all the ingredients in a pan, bring to the boil then simmer for 10 minutes. 
  • If the mixture looks too thick for a pouring sauce add some cold water to thin out and continue to simmer. 

Additional ingredients 

  • Raw tiger prawns 
  • 3 sping onions
  • 2 carrots
  • 1 green pepper
  • 1 red pepper
  • 2 tbsp coconut oil
  • 2 garlic cloves 
  • 200g fresh pineapple cubed

Cooking method

  1. Once you’ve made the sweet and sour sauce set it to one side while you prepare the prawns and vegetables. 
  2. Heat the coconut oil in a wok adding the crushed garlic cloves and raw prawns. Cook until pink. 
  3. Next add all the veg (chopped) except for the pineapple, and fry off. Once soft add the pineapple and sweet and sour sauce and cook for a further two minutes. 
  4. Serve with rice, noodles or quinoa. 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 2