Mindful Monday – 4th June 2018


It’s the first Monday of June – we’re hitting the half-way point of the year. How’s it going?
We only get one 2018. Can we be braver? Kinder? More honest? We get a fresh start every seven days to try again… Have the courage to grab for what you want, and make the next six months the best of your life so far!


Monday Quote


Fabulous Fish!

In our new series, we’re discovering the joys of the ocean waves!

We look for recipes using higher quality produce, substituting occasional ingredients to upgrade your nutrition.

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.


Grilled Portuguese sardines

From Olive Magazine


Organic Ingredients

  • extra-virgin olive oil 2 tbsp, plus extra to serve
  • garlic 3 cloves, sliced
  • smoked sweet paprika 1 tbsp, plus extra to serve
  • lemon ½, zested and wedged to serve
  • rosemary 4 sprigs, leaves stripped and bruised
  • red chilli 1, deseeded and finely chopped
  • sardines 8, gutted


  • STEP 1

    Put all of the ingredients, except the sardines, into a bowl and mix together with some seasoning. Pour into a baking dish, add the sardines and toss really well. Cover and chill for a few hours.

  • STEP 2

    Heat a BBQ or griddle pan until hot. Cook the sardines for 4-5 minutes on each side or until really caramelised and charred. Put onto a serving plate, drizzle with oil, sprinkle with a little more paprika and squeeze over the lemon wedges.

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