Sarah's Healthy Kitchen

15/04/2024

31/03/2024

01/01/2024

HAPPY NEW YEAR 🥳 Who else is starting 2024 with a delicious breakfast! After a dog walk at the reservoir tucking into these sausage and blue cheese muffins was heavenly 😍

01/01/2024

HAPPY NEW YEAR 🥳 Who else is starting 2024 with a delicious breakfast! After a dog walk at the reservoir tucking into these sausage and blue cheese muffins was heavenly 😍

31/08/2023

I’ve had a few new followers recently so thought I’d introduce myself and Sarah’s Healthy Kitchen 💖 I’m Sarah! My passion for cooking and baking came at an early age while assisting my granny in the kitchen making her signature bakes. My dad a local baker, it was fate that the kitchen was my natural habitat. Therefore, you will find a wealth of sweet treats and globally inspired recipes with a healthy twist on my page.

Growing up, cooking and sharing food was a big part of my family’s daily schedule. Every night we would sit round the table and enjoy a home cooked meal. I feel in the modern world this can get lost so my goal is simply to inspire you to get in the kitchen and enjoy the therapeutic journey being in the kitchen can provide and how rewarding sharing that meal can be with friends and family

THE BEST KIND OF FOOD IS THE KIND THAT INSPIRES, TELLS A STORY, AND IS SHARED WITH THE ONES YOU LOVE.

I launched Sarah’s Healthy Kitchen in 2019 as a platform to showcase my healthier twists on the classics and to inspire people to cook.

After going through a difficult time in my personal life I developed an unhealthy relationship with food and exercise. What started as an extra workout during the week quickly turned into counting every calorie, over training and labelling certain foods as “good” and “bad”.

However, facing and acknowledging the root cause to this unhealthy relationship has allowed me to heal and refocus. I can proudly say that I have now found a balance with both food and exercise — something that I know can be a daily struggle for so many people (and I’m right there with you!). I’m certain my journey will continue to grow and evolve, but for me the term ‘healthy’ is a mindset and a balance that is unique to all of us. To me being ‘healthy’ is being in control and making balanced choices for my mind and body.

Starting Sarah’s Healthy Kitchen changed my life for the better. It has taken me on a journey of self discovery. It has taught me how to nourish my mind and body and find balance and I am so grateful I get to share my journey with you.

I’m here to help you find your own version of healthy, whatever that may mean for you.

Whether you’re looking for something indulgent to bake for your best friend’s birthday, a healthier version of your favourite take out, or even a family-friendly healthier comfort food to cook up, I’ve got you covered. I’m so happy you’re here!

Life has been a whirlwind since starting Sarah’s Healthy Kitchen, it has evolved from working every hour along side my full time job at ITV to blossoming into my full time job and working with amazing brands like Morrisons, Haagen Dazs and Tefal.

One final thing from me you should know is that I love having conversations with you guys and I am and always will be a people person so connecting with you all makes this job all worth while. I’m here to inspire you to cook, learn about different ingredients and encourage you to try new foods

09/07/2023

DAY DREAMING of this strawberry & watermelon ice cream float 🤩

It’s so humid in Manchester I’d love to recreate this ice cream float recipe! I originally made with the holy grail ice cream which is so creamy IYKYK 😉

Have you ever tried an ice cream float?

You can find the full recipe for this on my grid 🥰

14/01/2023

I can’t believe this picture is 2 years old!

It seems like yesterday, I was studying different photography courses, playing around in the kitchen and learning how to style food, all whilst we were in the midst of lockdown and restrictions.

I never ever thought it would have lead to working with a huge variety of people from supermarkets to cookware brands and amazing long term partnerships with fitness apps and protein brands and evening food styling on ads.

It feels nice to reflect and look back on your own unique joinery. Happy Saturday everyone ✌🏼

Oh the recipe for these peanut butter protein truffles is on my website if you’d like to try it! It’s a gooden x x

29/04/2022

MOROCCAN MEATBALLS WITH LEMON & MINT COUSCOUS

The perfect Spring recipe for you to try. I loved using Moroccan spiced chicken mince for this recipe as it already has the spices in the mince, making it quicker and easier!

AD- previously paid to create recipes for Heck

Serves 4
Ready in 45 minutes

Ingredients

1 x 500g Heck! Moroccan Chicken Mince*
2 tbsp olive oil
1 red onion, diced
Handful of fresh mint, chopped
2 tbsp tomato puree
2 x 400g cans chopped tomatoes
2 tsp smoked paprika
200g giant couscous
400ml chicken stock
1 lemon
Flat breads, to serve
Natural yogurt, to serve

Method

1. Add 1 tbsp olive oil to a large sauté pan, once hot add the diced onion and cook for 5 minutes until soft, then tip into a large bowl, add the mince and a handful of chopped, fresh mint leaves.
2. Use a fork to combine the mince and onion, then roll into 15 balls.
3. Add the remaining olive oil to the pan, then add the meatballs and cook until browned all over.
4. Pour in the chopped tomatoes, tomato puree, smoked paprika and season well. Stir through and simmer for 15-20 minutes until thickened.
5. Meanwhile add the giant couscous to a separate pan, pour over the stock and simmer until all the liquid has absorbed. Remove from the heat, squeeze over the juice of half a lemon and add a handful of chopped mint leaves and stir through.
6. Serve the meatballs with the couscous, warm flatbreads, lemon and a swirl of natural yogurt.

NOTES

You can use plain chicken mince, simply add 2 tsp of Moroccan spice or Ras El Hanout

17/04/2022

Easter breakfast goals 🐣🙌🏻
I felt I had to share these Creme Egg baked chocolate crumpets after sharing my recipe.
Have a great Easter everyone!!

Here’s what you’ll need:

🐣2 crumpets
🐣15g chocolate protein powder
🐣1 medium egg
😅50ml unsweetened almond milk
🐣10g chocolate chunks
🐣2 mini creme eggs

METHOD:
1. Preheat oven to 180c
2. Lightly toast the crumpets first if you prefer a crispier edge and cut them in half.
3. Spray a mini loaf tin with olive oil spray, then line the crumpets up.
4. Whisk together the egg, milk and protein powder and pour over the top of the crumpets.
5. Scatter over the chocolate chunks. And place in the oven for 10 minutes.
6. Remove, half the creme eggs, and place on top, then pop back in the oven for 5 minutes until gooey and melted!
7. I like to serve mine with a drizzle of peanut butter too!
Kcal 428 Fat 12 carbs 55 protein 23

12/04/2022

Healthy Creme Egg Brownies

I can’t believe this recipe is over 2 years old now but still a classic recipe of mine. I love utilising ripe bananas in brownie recipes. They provide moisture, sweetness as well as giving a fudgey texture too! I’d LOVE to hear your thoughts on this recipe. Hit SAVE to give it a try!

Makes 12

I N G R E D I E N T S

3 ripe bananas, mashed
120g almond butter (or peanut butter)
1 medium egg
30g cocoa powder
80g granulated sweetener or caster sugar
1 tsp vanilla extract
1 tsp baking soda
6 mini creme eggs, halved

M E T H O D
▪️Place the mini creme eggs in the freezer for 1 hour.
▪️Once frozen, cut each egg in half then place to one side.
▪️Preheat oven to 180°c and line a 20x20cm brownie tin with parchment.
▪️Mash the bananas with a fork until pureed and most of the lumps are gone.
▪️Add the almond butter and mix well, followed by the Natvia sweetener.
▪️Beat in the egg and vanilla extract until really well combined and the mixture has turned pale and has a little more volume to it.
▪️Fold through the cocoa powder and baking powder and mix until fully combined.
▪️Spoon the mixture into the prepared tin, levelling out with the back of a spoon. Then press each creme egg half into the mixture, spacing them out evenly.
▪️Bake for 20 mins, then remove from the oven and allow to cool fully in the tin.
▪️Once cool remove from the tin and serve.

Calories 126 Fat 6g Carbs 13g Protein 4g

10/07/2021

CHUNKY PEANUT BUTTER GRANOLA!

For the perfect clusters every time, try my simple 4 ingredient peanut butter granola recipe! The perfect way to celebrate now being available in . Let me know if you give this one a try and hit SAVE to try this later.

Serves 6
Ready in 30 minutes

INGREDIENTS

* 220g jumbo rolled oats

* 140g crunchy peanut butter

* 40g coconut oil

* 70g golden syrup

METHOD

* Preheat oven to 160°c and line a baking sheet with parchment.
* Add the peanut butter and coconut oil to a bowl and place in the microwave for 20 seconds until the oil has melted and mix through.
* Add the maple syrup and salt and mix again. Then finally mix through the oats ensuring all is evenly coated.
* Tip onto the baking sheet and spread out a little but so it’s still stuck together.
* Bake for 20 minutes. Then allow the granola to cool completely before breaking into clusters.
* Once cool stir through any mix ins you fancy like chocolate chips and store in an airtight container for up to 4 days.

PER SERVING- KCAL 373 FAT 19.8 CARBS 34.7 PROTEIN 11.4

08/07/2021

I’ve taken part in ‘Nourishing the Nation’ campaign to share with you a healthy quiche recipe you can make using flour. Flour has had a bad reputation over the years, but it’s actually a great source of protein, and provides lots of key nutrients including iron and calcium – great news for vegans and veggies! This is why UK Flour Millers have created the campaign, to reverse the negative connotations with eating flour-based products, and celebrate the natural nutritional benefits that flour has to offer. You can find a wealth of fantastic resources about the nutritional benefits of flour, and some great myth-busting information, all on the Fab Flour website!

I’ve used plain flour in this Broccoli, Courgette and Feta Quiche recipe to make a flaky pastry base. It makes the perfect meal prep for lunch alongside a salad. Hit SAVE to give this one a try.
AD
Serves 8
Ready in 1 hr plus 1 hr chilling time

INGREDIENTS

For the pastry-
200g plain flour
85g cold butter, cubed
80g grated parmesan
Cold water
Filling-
1 broccoli, cut into small florets
1 courgette, cut into half moons
1 tsp olive oil
2 eggs and 2 yolks
150ml double cream
100g feta cheese

31/05/2021

PROTEIN ICECREAM

The weather is finally treating us and I have the perfect afternoon recipe to get your afternoon ice cream fix!!

Hit SAVE to give this one a try…

Serves 4

INGREDIENTS

4 ripe bananas
50g peanut butter
2 scoops chocolate protein powder
1 tbsp cacao powder
175ml almond milk

METHOD

1. Add all the ingredient to a high powered food processor or blender (mine is linked in my amazon shop it’s really powerful!)
2. If it’s struggling to blend add some extra milk but try not to add too much more as it will make it not as thick.
3. Either serve straightaway as a soft serve or freeze for an extra hour in a container of choice.
4. Top with some extra peanut butter and chopped chocolate if desired.

Per serving
Cals 244 Fat 7.2 Carbs 26.5 Protein 17.5

Don’t forget to tag if you give this one a try!

30/05/2021

Who’s getting the BBQ on today!? Now that the sun is finally shining!! Why not try these delicious chicken burgers if you are! I’ll be enjoying one this afternoon that’s for sure.
All you need is;

1 Heck simply chicken burger
1 brioche burger bun (I bought Morrison’s bakery ones 😍)
2 slices of romain lettuce
2 slices beef tomato
Toppings of choice (I used burger sauce)
Let me know if you’re getting the BBQ on today!! P.s wear sunscreen 😎
Kcal 340 Carbs 34g Fat 10g Protein 28g .

28/05/2021

VEGAN PROTEIN COOKIES 🍪
Delicious crispy chocolate chunk cookies, the perfect weekend bake!
Here’s what you’ll need:

INGREDIENTS

* 125g plain flour

* 80g rolled oats

* 90g caster sugar

* 30g vegan vanillaprotein powder

* 1 tsp bicarbonate of soda

* 1 tsp vanilla extract

* 75g coconut oil, melted

* 3 tbsp oat milk

* 50g dark chocolate, chopped

DIRECTIONS
1. Preheat the oven to 170°c and line a baking sheet with parchment.
2. Add the flour, oats, sugar, protein and bicarb to a large bowl and mix through.
3. Add the vanilla, melted coconut oil, oat milk and chocolate chunks and mix again until a thick cookie dough forms.
4. Roll into 10 even balls (around 50g each) and space out onto the two trays. press down and shape each into discs.
5. Bake for 10-12 minutes until just turning golden.

Per cookie 211 calories

Don’t forget to tag in your creations! HAPPY FRIDAY 🥳

23/05/2021

Yesterday’s breakfast was SO good... Apple pie baked oats with custard! Tbh I felt like I was eating dessert which I’m here for. Swipe right for the recipe card by who kindly gifted me their new Apple pie porridge to make this 💚

22/05/2021

SMALL BATCH 3 INGREDIENT BISCOFF BLONDIES 🌟
If you’re looking for a simple but ridiculously tasty weekend bake then look no further then this 3 ingredient Biscoff blondies recipe! They are almost like cookie dough bars they are that fudgy 😍
I only made these last night as a quick treat to whip up and use the last of my Biscoff spread (to save me from spooning straight from the jar 🤦🏻‍♀️). I have to admit my content is a bit sparse at the minute and certainly not pre planned as usual! I’m working on a 30 recipe project due for the end of the month as well as working with my regular clients. It’s a tough balance between doing paid work/projects and also sharing recipes I love with you guys... so please bare with me as I’ve got lots of exciting content plans which I’m hoping to get started in June! If only their were more hours in the day! Anyway hit SAVE if you want to give this one a try:

Serves 5-6
Ready in 20 mins

INGREDIENTS
150g spread
1 large egg
40g plain flour
(Optional) 50g white choc chips

METHOD
1. Melt the Biscoff in a bowl before adding the egg and beating until well combined.
2. Add the flour and white chocolate chips (if using) and fold through.
3. Spoon into prepared tin and bake for 15 minutes!

Don’t forget to tag if you give this one a try

Per serving (with Choc chips) Kcal 231 Fat 14 Carbs 22.9 Protein 2.5

20/05/2021

Moroccan chicken burgers
So last month I worked on a really exciting project creating 5 delicious, simple recipes for NEW Moroccan chicken mince packaging. On each pack you can left a flap to find 1 full recipe and a QR code for 4 more! I did a little snippet of the packaging on my stories for you to see. I’m going to share one of my favourites that I made, harissa burgers served with feta cheese, salad and harissa mayo.

Serves 4
Ready in 40 minutes

INGREDIENTS

1 x 500g Heck Moroccan chicken mince
1 medium egg
1 tbsp plus 1 tsp harissa paste
4 brioche buns
100g feta cheese
100g mixed salad leaves
100g mayonaise

METHOD

1. Preheat the oven to 180°c and line a large baking tray with parchment.
2. Mix the mince, egg and 1 tbsp harissa paste together and form 4 equal size patties with your hands and place spaced out on the prepared tray.
3. Bake in the oven for 30-35 minutes until golden and cooked through.
4. Mix the mayonnaise and remaining 1 tsp harissa paste together.
5. Spoon a little onto the bottom half of each burger bun, followed by some salad leaves, the cooked burger and a crumbling of feta cheese.

*Paid to create the recipe but not to post

16/04/2021

TACO PIZZAS 🍕

I’ve made this super simple taco pizza recipe for you to try this weekend, using new tomato and mango salsa! The salsa is a great chest for pizza sauce and is packed with flavour! I topped mine with some season veggie mince, corn and crushed tortillas!Hit SAVE to give this one a try! AD

Serves 4
Makes 2 x 9-10 inch pizzas

INGREDIENTS

1 tbsp olive oil
120g plant based mince
1 tsp mild chilli powder
1/2 tsp cumin
1/2 tsp smoked paprika
1x 400g ready rolled pizza dough
1x 170g Holy Moly Tomato and Mango salsa
120g grated mozzarella
2 tbsp sweetcorn
6 tortilla chips (to serve)

METHOD

1. Preheat the oven to 180°c.
2. Place a large pan on a medium heat, add the oil, followed by the mince and cook for 2-3 minutes until browned. Add the chilli powder, cumin, smoked paprika and season well with salt and pepper. Stir through and cook for a further 3-4 minutes until cooked through. Set aside.
3. Split the pizza dough in half. Place a small piece of parchment onto a surface and roll the first half out to create a disc, using your hands to help shape the dough too. Transfer the disc with the parchment underneath onto a baking tray.
4. Repeat with the other half until you have two bases prepared.
5. Use a fork to lightly prick the bases, then spread roughly half the salsa onto each base (reserving a little to serve with), leaving a 1 cm border round the edge. Sprinkle over the cheese, followed by the prepared taco mince and finally a sprinkle of sweetcorn.
6. Bake in the oven for 12-15 minutes until golden.
7. Serve with extra salsa and crushed tortilla chips!

Don’t forget to tag me & in your creations 📷

Per serving kcal 410 F 11.3 C 54.3 P 20.6

13/04/2021

Bacon, cheese and tomato risotto. This is a super tasty one pan recipe to get you through the week. I tried out .uk new bacon lardons for this veggie alternative. It requires minimal ingredients and is super creamy and indulgent. Swipe ➡️ for the recipe & hit SAVE to give this one a try!