Victoria Sponge Porridge


Good morning/evening/afternoon/night or whatever time of day it may be whilst you are reading this! Good news! My laptop is on its way to been fixed and I now have enough memory to start editing on photoshop again and I mean, how much better do my photographs look?? and I’m not an amazing editor.. all I do is auto enhance and mess about with the levels.. pretty embarrassing really as I did A Level photography but hey ho! So now my photos can be edited again properly, I’m going to obviously be posting more photos again! As you’ve probably already guessed by the six on this post.. too much?? or just enough?! Hmmm, I guess that answer will vary depending on preference! But for me, the more the better! That way I know you guys will definitely try my recipe because I’ve persuaded you with multiple delicious pictures, from different angles just to make you drool more and more the further you scroll down the page!


So lets explain why my almonds are in a sieve! Well a tea strainer..

As you know from my butternut for breakfast blog post (if not click here) I’ve had multiple issues with my stomach and have recently been doing a whole lot of researching and experimenting to find different methods, ways of eating to help cure my poorly digestion, more naturally.

One of the things I found was to soak nuts! Which explains the mini sieve/tea strainer! You don’t want to be washing a big sieve every time you want some nuts/seeds do you?! So, nuts, seeds and you probably already have heard pulses, grains, legumes and pseudo cereals (quinoa, buckwheat and amaranth) have a natural protective layer of phytic acid that irritates the gut lining (not what I need). By soaking these for around 8 hours (cashews 3 hours) you remove as much phytic acid as possible making them easier to digest and essential minerals and nutrients can now be absorbed by the body. Plus it makes them easier to chew and prevents little nuts and seeds getting stuck in your teeth! Anyone else have that problem?? Especially almonds, don’t get me started with almonds! It also makes them easier to blend into smoothies and nut milks! If you like your nuts crispy, you can dehydrate them or toast them in a pan! Yeah it takes a little longer but if you get into a routine of soaking before you go to bed, it literally takes two minutes and you’ll benefit loads in the long run! Especially if you’re like me and like to put nuts and seeds on pretty much everything! If you want you can soak in batches and then drain after 8 hours, cover and pop in the fridge and they’ll keep for 3 days.

So go buy your self a tea strainer and get soaking!


Now lets talk porridge – and not just any porridge.. oh no my friends, Victoria Sponge porridge! This all came about the other day when me and my Dad were sat in a very boring talk about stress and we were playing noughts and crosses and communicating through little notes on my notepad.. as you do! Anyway, we got on to porridge and our favourite cakes and desserts and then started to come up with porridge versions of our favourite sweets! My Dads favourite all time cake is Victoria Sponge and since he’s trying to get healthy, I thought I’d make a healthy alternative of one of his favourite treats and in my favourite form, porridge! Oh and just to let you know, he loved it! And I’m not just saying that to persuade you to make it.. it’s honestly delicious! Yeah ok, it’s not cake.. but hey it’s a pretty tasty and truly healthy and nourishing alternative! Plus you can eat it for breakfast without feeling guilty.. (except you should never feel guilty! If you’re going to eat something unhealthy you may as well enjoy it or your mind and gut aren’t going to let it digest well! We all deserve cake for breakfast sometimes and food should never be associated with guilt) But on that note, we’ll leave cake for breakfast for special weekends and birthdays!

Instead we’ll enjoy porridge inspired by cake!

Oh and heads up, there are many more dessert and cake inspired porridges to come…


Ingredients – Makes 1 portion

1/2 cup of quinoa flakes – feel free to use buckwheat or oats but bear in mind quinoa and buckwheat are easy to digest.

1 cup almond milk

1/2 tsp raw vanilla powder – extract will work too

1 tbsp pure maple syrup

4 heaped tsp of yoghurt – I use the Collective Straight Up Yoghurt

2 heaped tsp of my homemade chia jam – see recipe below

6 large raspberries

a handful of almonds, chopped and preferably soaked overnight

2 large pinches of desiccated coconut – I use Daylesford farm


Place the quinoa flakes, milk and vanilla powder into a small pan.

Place over a low to medium heat, stirring constantly until thickened.

Stir through the maple syrup and pour into a bowl.

Dollop on the yogurt and chia jam! Theres no restrictions, the more the better in my opinion!

Arrange the raspberries and scatter over the chopped almonds.

Sprinkle with coconut to finish and to give it that whole Victoria Sponge icing sugar vibe!

Get stuck in! xx

Chia jam – 

1 tbsp chia seeds

125g strawberries/raspberries

1/2 tbsp raw pure honey


Place the berries in a blender and blend until smooth. Add a splash of water to help if needed.

Add the honey and chia seeds and blend until combined.

Pour into a little jar/bowl and pop in the fridge for a couple of hours or overnight to thicken up.

Lasts for around a week but it will be gone long before then…


Leitchy xx






Avocado Boats

The wonderful world of avocados! You either love ’em or you hate ’em! But I think these combinations will persuade you to eventually love them!

Surprisingly enough, I hadn’t touched an avocado until about a year ago, it might even be less, maybe 8 months! Anyway I was scared of them; one because they were green and mushy, and two because I was scared of fats! Funny now as I live off healthy fats from plants and meat but hey, I wasn’t educated in nutrition back then and was only influenced by the media and how low calorie something was! To hear more, head to my about section!

Anyway, now I eat avocados pretty much everyday! Whether that be on top of porridge, yogurt, in smoothies, in courgetti, with eggs, as guac or as a snack with a whole range of various toppings! Avocados tend to take on whatever flavour you like, both sweet and savoury, which makes them such an easy, nutritious, satisfying and healthy snack! Super quick too! You just half your avocado (make sure its ripe, it should be soft!) get rid of the stone and fill them with whatever you please! If you only want a half, leave the stone in and pop it in the fridge for another time. By leaving the stone in you will prevent it from going brown!

So guys, I’m going to share a couple of variations with you all to try! Once you’ve got the hang of it, try experimenting with your own combinations and don’t forget to comment and tell me your favourites or tag me on Instgram at Leitchycreates so I can see your delicious avocado experiments!


Balsamic – 1 Half

1 tsp balsamic vinegar

a pinch of salt and pepper



Moroccan Spiced – 1 Half

1 heaped tsp of yoghurt/ enough to fill the hole – I used the Collective Straight Up Yoghurt

a large pinch of cumin seeds

a pinch of cinnamon

a pinch of salt and pepper


Tamari and Coconut – 1 Half

a few dashes of tamari – to taste – I used Meridian

a large pinch of unsweetened and natural desiccated coconut – I used Daylesford


Macadamia and Cacao – 1 Half

1 tsp of macadamia butter – I used Meridian (feel free to use any nut butter)

a large pinch of raw cacao nibs


Peanut Butter Jelly – 1 Half

1 heaped tsp of yoghurt/ enough to fill the hole – I used the Collective straight up yoghurt

1 tsp of raspberry chia jam – Check out my Victoria sponge porridge post for the recipe!

1 tsp of peanut butter – I used Meridian 

a sprinkle of hemp seeds


Almond and Sesame – 1 Half

1 heaped tsp of yoghurt/ enough to fill the hole – I used the Collective Straight Up Yoghurt

1 tsp of almond butter – I used Meridian

a few dashes of tamari sauce – I used Meridian

a large pinch of sesame seeds


Almond and Hemp – 1 Half

1 heaped tsp of almond butter – I used Meridian

1 tsp of hemp seeds


Raspberry Yoghurt – 1 Half

1 heaped tsp of yoghurt/enough to fill the hole – I used the Collective Straight Up Yoghurt

1 frozen raspberry, crushed to sprinkle

a pinch of cacao nibs

a pinch of hemp seeds


So guys there you have it! My long list of avocado boats! These photos were taken over a week and a half.. thats how obsessed I am! Such a healthy and delicious and convenient snack!

So go get yourself an avocado! It’s worth it I promise!

Leitchy xx


Chocolate and avocado porridge


Chocolate and avocado are a dream team! I’ve used avocado in smoothies to add extra creaminess, healthy fats and to make them more satisfying but I’ve never topped my porridge with it until recently. But guys, it works! Avocado pretty much takes on whatever flavour you decide to pair it with so you can’t really go wrong! I’ve created a long list of both sweet and savoury recipes that include avocado but I’ve never tried it with chocolate! Wait that’s a lie, I’ve had avocado chocolate mouse, which probably influenced my thoughts a little but I hadn’t thought about that until now so it doesn’t count! So I’d been adding both mashed avocado and avocado chunks to the top of my porridge for a while now and decided, hey! Why not try chocolate? And if you hadn’t figured it out already, it worked!! Really well actually! The cool and creamy texture of the avocado works really well with the dark intense cacao! Just a dream team! Oh and the coriander sounds strange but believe me it’s delicious! Think cardamom and chilli chocolate! But not for too long because it tastes nothing like either of them… But I mean, savoury and sweet go, herbs and spices also work with sweet things! Anyway, it’s delicious and you need to try it!

Now I’ll shut up so you can crack on!

Ingredients – Serves one

1/2 cup  quinoa flakes – or oats if you prefer

1 cup almond milk

2 tbsp raw cacao powder

1 tbsp coconut oil

0.5 – 1 tbsp maple syrup

Half an avocado, cut into small squares

2 heaped tsp of crunchy hazelnut butter

5/6 frozen raspberries

2 pinches of coconut flakes

2 pinches of raw cacao nibs

1 large pinch of sunflower seeds – soaked overnight

a small handful of chopped coriander


Place the flakes, milk, cacao and coconut oil in a small pan.

Place over a low heat for around five minutes/ until thickened. Stir through the maple syrup and pour the porridge into a bowl.

Scatter over the avocado and raspberries.

Dollop on top the nut butter.

Sprinkle over the seeds and nibs.

Top with coriander to finish.

Enjoy xx



Jax coco coconut chip review


Sea salt

It’s that shortbread/Viennese whirl from Marks and Sparks taste again! I’m in heaven again! They just taste like biscuits! Shortbread biscuits except incredibly healthy! Just coconut, coconut sugar and sea salt! You’ll think I’ve gone completely off subject but bear with me a minute. When I was little I used to get ill a lot but now come to think of it I’ve probably always suffered with stress in the form of ibs! Anyway, I’d only eat plain things like toast, pasta, oatcakes and biscuits! Either cow biscuits (malted milks) or them sugar coated nice biscuits. The point of that story which I’m sure you thoroughly enjoyed was that these taste like nice and cow biscuits! I just wouldn’t dunk them in my cuppa! But they would be an amazing substitute for anyone trying to cut back on the biscuits or if your looking for a biscuit replacement for a child! They’d also be great to take to the cinema or as a crisp replacement at a picnic as they reseal! But I’ve never done the reseal or share part… Way too addictive and delicious! I’ll definitely be repurchasing this bag (full bag may I add) regularly! I think I’ll buy a few bags to travel with this year too!! Already obsessed! Also great for low blood pressure!!


Chilli and lime

These have quite a large kick in not going to lie but I lovvvvvve them! They remind me of Thai curry! Just delicious! I bet they’d be delicious sprinkled over Thai curry or in a Thai chicken salad too! Just coconut, coconut sugar, chilli powder, lime, garlic, onion, paprika, pepper, salt and coconut oil! So natural and so so so tasty! The perfect crisp replacement! You can eat the whole bag in one go without any guilt whatsoever! Unlike crisps they are full of satisfying goodness from the coconut and spices! I love how you can reseal the bag and save them for later or take on the go! Also useful if you are travelling or if you want to keep them in your bag to sprinkle on top of salads and meals for extra spice and a nutritional hit! They’d also work well at a BBQ or picnic, again replacing crisps! They are just so Moreish! Once you’ve started its hard to stop! But then again, why stop? They are amazing for you and they are delicious! Again, I love the packaging! So bright and summery! They are low in sugar and high in good old healthy fats! What’s not to like?!



I was quite shocked with how spicy these were.. But I LOVE THEM! So sweet and they make my lips burn which I strangely love.. And once you start, you can’t stop! (They make your nose tingle too.. )They have a sort of cracker thing going on which I like! I guess that’s because the coconut is toasted! I also like how the wasabi kicks you for a few seconds and then it’s gone! You know what they remind me of? Broken up Marks and Spencer’s Viennese whirls but spicy!! You will either understand or won’t or think I’ve lost it but honestly these are delicious and incredibly incredibly addictive! Pricey but worth it if you live for a bit of spice in your life! However if you have a delicate palette like my dear brother.. I’d give these a miss! Oh and I also love how the bag is resealable so you don’t have to eat them all at once but I never get the chance to reseal because they are so tasty! Also I really want to try them in salads or sushi or as part of a Japanese meal! Yum!

So there you have it guys! Another delicious review! It was honestly my pleasure! Now go grab a bag of these beauties! I’m all about the sea salt!!

Leitchy xx

Mushroom scrambled eggs

As you probably know by now, I am an egg Queen. I just have a way with eggs, we get on like two peas in a pod and whenever eggs are involved, my recipes work first time! Eggs are my thing. We all have a thing guys and eggs are mine OK. Especially scrambled eggs! I’m not bragging but I make the best scrambled eggs ever! They are so silky, buttery, together and all round the best! Trust me on this one! So after mastering the scramble, I decided it was time to get inventive and start to pimp the scramble! Mushrooms are one of my favourite foods, they haven’t always been I must admit! My mum and dad are going to be reading this and remembering how I used to pick the mushrooms out of my beef wellington but hey, they do say your tastebuds change every two weeks! And anyway, it wasn’t that I didn’t like them, it was that I didn’t like the sound of them… which to be fair ‘mush’ isn’t normally used to describe appetising food and other than that, there wasn’t many other foods i wouldn’t eat! I was far from a picky eater and my parents will agree. But anyway, mushrooms work wonders in this and that’s all you need to know. I must admit, they do turn your eggs a funny colour but i think you’ll be able to get past that when you taste how good this is! If you are really struggling, close your eyes..

This recipe is super simple and quick and contains a short list of ingredients. Each ingredient packs in enough flavour and nourishment to make this simple dish, simply delicious with little faff! and cheap! I bet that got your attention eh?

Lets get cooking!

Ingredients – Makes 1 portion.

1 tsp ghee

10 mushrooms, sliced

1 knob of butter – around 1 tbsp

1 clove of garlic, diced

3 eggs

2 handfuls of spinach

a small handful of grated parmesan

a small handful of pine nuts – preferably soaked overnight


Start by draining and rinsing the nuts. Pour them into a small pan and toast over a medium heat until golden, pour into a bowl and put aside.

Put the spinach in a colander over the sink and pour over a kettle of boiling water. Leave it to wilt whilst you get on with the mushroom scramble.

Heat the ghee in the same pan you used to toast the nuts.

Once melted, add the mushrooms and garlic. Stir over a medium heat to soften the mushrooms and make them all delicious and garlicy.

Add the butter and turn the heat down to low.

Whisk the eggs in a bowl until combined. Once the butter has melted add the whisked eggs to the pan and stir constantly until scrambled.

Pour the wilted spinach between a bowl and then add the mushroom scramble to the other side.

Scatter over the toasted nuts and grated parmesan.

Season with salt and pepper.

Enjoy xx