Pb and J Smoothie Bowl

Hello! Sorry it’s been a while, it’s been pretttttty hectic to say the least. Exciting but hectic work wise but I’m looking forward to a bank holiday to sit back and relax and enjoy some time with my favourite people. Last weekend was the royal wedding and the cup, so we watched both, enjoyed the sun and had a BBQ. Sunday I walked into town with my boyfriend Rob and had a drink in the sunshine and some lunch. We then went home and spent the rest of the day relaxing in the garden. Monday was back to work, stressful work as its been warm all week, I had another big order to make and the kitchen was very hot so my chocolate wasn’t setting and if it was setting, it wouldn’t be setting correctly and getting the shine we want. So yeah, early mornings and late nights were the answer. I’ve also been catching up on emails, admin and orders. Planning events and summer ranges and catching up with my current stockists. I’ve been spending lots of time with my friends and family in the evenings. Monday with my boyfriend, Tuesday dog walk with my friend Kitty, Wednesday sushi and shopping with my Dad, Today chilling in the sun with Rob, Tomorrow drinks with Jordan (my mate, not me) and then Saturday is another big game, so off to the pub we go. Other than that no plans for the weekend but Monday we’re off to the wildlife park for the day with Rob and my Mum. So yeah, thats my week! I’m ready to enjoy my weekend as I’ve got two new stockists this week and another one coming soon so its been super busy and draining but also super exciting!!! Can’t wait to reveal them all and reach more people with my range!

Today I’m sharing a super incredible smoothie, great to start off the bank holiday weekend with a bang! Can’t go wrong with raspberry and peanut butter!

Enjoy x

Ingredients – serves one

Smoothie –

Peanut –

1 small ripe banana

2 tbsp peanut butter

a handful of ice

Raspberry –

1 small ripe banana

130g frozen raspberries

100g coconut kefir/yoghurt of choice

Toppings –

1 tbsp peanut butter

1 – 2 tbsp toasted coconut flakes

1 tsp cacao nibs


Start by blending the peanut layer in a high speed blender until silky smooth.

Pour into a large glass jar.

Now blend the raspberry layer in the same blender until silk smooth and pour/scoop over the top of the peanut layer.

Top with the peanut butter, coconut flakes and cacao nibs.

Dig in x​

Sausages with Broccoli and Pomegranate Quinoa

Time to talk food. I think I originally had this with chicken but we only had so much so I searched the freezer for a different option and found some good old sausages. Fried simply and then paired with the quinoa and sauerkraut. Ummmmummm! The toasted seeds take it to a whole new level so don’t do a me, eat the whole meal and realise after that, they’re still just chilling on the side in the pan…

Ingredients – serves four

Quinoa –

200g quinoa

boiling water

200g tendersteam broccoli, chopped

1 pomegranate, deseeded

1 lemon zested and juiced

1 tbsp olive oil

salt and pepper

avocado, diced

Sausages –

8 97% or higher meat sausages, cut into four

To serve –

0.5 tbsp toasted pumpkin seeds

0.5 tbsp toasted sunflower seeds



Boil the quinoa and broccoli in double the volume of water for 20 minutes or until soft and all the water has been absorbed.

Stir theough the pomegranate, lemon, oil and a pinch of salt and pepper.

Turn off the heat.

Fry the cut sausages in a frying pan over a high heat until golden and cooked through.

Stir the avocado through the quinoa mix and then divide the quinoa between four bowls.

Top with the sausages, seeds and a dollop of sauerkraut.


Jordan x