2 months and counting.. 

Today, on the 19th October, marks 2 months away from my surgery date. I have waited patiently. I have had this booked since February and it’s finally starting to feel real. 

So how am I going to celebrate? 

With a recipe post, of course! It’s been a while, so I’m making it a double to satisfy those of you who keep asking for recipes on my Instagram posts. 

Fakeaway chicken (or turkey) korma

Now I am not accompanying this recipe with my baked onion bhaji recipe, as I am yet to perfect the quantities and I would hate to disappoint with what is potentially such a crowd pleaser. 

Ingredients (serves 2)

2 chicken breasts – I sometimes substitute with turkey because it’s slightly leaner (but one turkey breast is plenty for two people!)

100ml chicken stock 

1 chopped onion, diced 

2 tsp korma curry paste (even better if you make your own!) 

200g 0% fat Greek yoghurt (or coconut alpro yoghurt)

1 tsp curry powder (optional)  

Designated coconut (optional) 

Thickening granules (optional)


1) dice the onion and fry in a little olive oil – I use a spray mechanism to prevent too much oil hitting the pan! 

2) add the chicken/ turkey (cut into chunks) and fry until browning. Once browned, add the chicken stock and bring to the boil. 

3) separately, mix the yoghurt with the korma curry paste until you get a beautiful golden colour – you can adjust the amounts if you prefer! 

4) add the yoghurt mixture to the chicken and stock and mix thoroughly. Let the curry simmer for 10 minutes, adding the curry powder and designated coconut if you would like. 

5) if you prefer your curry sauce thicker, add some thickening granules. You can buy these from most supermarkets. Alternatively, add a little cornflour solution. 

Serve with some cauliflower rice, or basmati rice, and mango chutney! I make my own mango chutney and nothing beats it. 

That brings me on to my next recipe. 

Homemade mango chutney 

Makes 500 ml in total – I fill 4x 125ml jars. 


  • 4 large mangoes, peeled, stoned and sliced
  • salt
  • 4 cloves garlic, peeled and crushed
  • 200ml agave syrup
  • 2 baking apples, peeled, cored and chopped
  • 1 tbsp English mustard powder
  • 1 tbsp grated fresh root ginger
  • 600ml/1 pint white wine vinegar
  • 1 tbsp cayenne pepper
  • 2-3 teaspoons cumin seeds 


1) slice the mango and sprinkle with salt, put to one side.

2) Put the garlic, agave syrup, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, combine. 

3) wash the mangos. 

4) Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Add the cumin seeds depending on your taste. Spoon into sterilised jars and seal.

These will last for months if your jars are sterilised! And they go down a treat! 

So to finish my catch-up post (and I know it’s been a while – the final year of university is taking its toll!) here is a progress photo to celebrate 2 months until my skin is removed

Happy eating!

Henrietta x 

For the beef eaters too..

 Just a heads up – the earlier posted lasagne recipe works for beef lasagne classics too!  

 Just use lean minced beef and dry red wine instead!

 And I used the right sized dish this time so it looks perfect! 

Henrietta x

A well deserved dessert 

It has occurred to me that I haven’t posted any dessert recipes. 

What is this nonsense? 

Hey, I may be a diabetic but I still love a good pudding. 

Alas – gone are the days where you can eat cake with buttercream icing, ice cream with all the toppings, wonderfully light chocolate mousse (and you can bet I made the best chocolate mousse ever) or even a classic sticky toffee pudding. But you can still treat yourselves to healthier desserts. 

Oh please, there’s no such thing as a healthy dessert! – is what you’re probably thinking. Maybe you think this is my way of building your hopes and dreams just to tear them down and leave you with a fruit salad. That’s not the case.

You’d be surprised actually how many sugar-free dessert recipes are out there – but just because it’s sugar free doesn’t mean it’s not filled with bad fats. 

I stumbled across this recipe on an Instagram account, I don’t remember which account, but it was created by a man called Allen Stern. All praise be to Mr. Stern.

Healthy chocolate banana lollipops  

So I found his recipe and had to try it. I ran on down (burning some calories on the way) to my nearest Holland and Barrett and purchased these superfoods the recipe talks about.

Firstly, what on earth is raw cacao powder?  

Well it smells like heaven so I went for it. 

 So the cocoa nibs and the raw cacao powder in this recipe are essentially chocolate before additives. No dairy, no sugar, and organic I guess? It takes some adjusting from regular chocolate as it’s slightly more bitter – but that’s why you should experiment with the amount of sweetener in this recipe. Whatever suits you best until you adjust. It actually grows on you!

Serves: 2


3 bananas

2-3 tablespoons raw cacao powder

1-2 droppers liquid stevia

3 ounces water

handful of raw cacao nibs

handful of raw goji berries


  1. place stick into 2 bananas and place in freezer until soft frozen
  2. place other banana, cacao powder, stevia, water into blender and blend until creamy – you want the chocolate sauce to be thick like Hershey syrup
  3. dunk frozen banana into chocolate sauce
  4. top with cacao nibs and/or goji berries

A similar recipe I managed to stumble upon was an amazing ice cream recipe. I tried a ‘diabetic ice cream’ recipe I found online and it was god awful; when I found this one though I was delighted with the result. 

You literally put the ingredients for this banana on a stick recipe in a blender.

Sugar free, dairy free, rich and indulgent ice cream all around! Freeze it for a couple of hours, (or use an ice cream churner for the best results) and you have yourself an amazing ice cream.

Henrietta x