Hi, I’m Pip 👋

I didn’t set out with a big plan to become a cookbook author. I just started sharing the kind of food I was cooking at home on Facebook back in 2015 - simple, real-life recipes that made everyday healthy cooking feel a bit easier.

Somehow, that’s turned into 6 cookbooks 📚 and hundreds of recipes shared online over the past decade.

I’m based in Devon, and it’s become a big part of both my life and my work.

These days, my feed is a mix of recipes, seasonal inspiration, life behind the scenes, and whatever I’m working on next.

If you’re new here, welcome. And if you’ve been here a while, I’m really glad you’re still here - thank you ❤️

#cookbook #devon #author #recipes #fromscratch

⭐️ Newest book only 99p on Kindle! ⭐️

❤️ If you don’t have your copy yet then you can snap one up for only 99p for the whole of June! ❤️

📖You can download the Kindle app for iPhone, iPad and Android devices for free.

🏆 If you don’t have the cookbook yet, this is a great way to get it for a bargain price and try out some of the recipes.

🏆Even if you already have the physical book, and use it regularly, it’s super handy to have this on your phone for when you are out shopping, or if you are going on a self-catering holiday! I have it on my phone and often end up using it when I’m in the supermarket needing to pick up bits for a quick dinner.

You can order the Kindle version of the book by clicking the link in my bio, or searching ‘The Slimming Foodie Comfort Food’ on Amazon, and selecting ‘Kindle’

‼️Please note that you cannot currently download Kindle books using the Amazon app- you will need to head to the desktop site (or use the Amazon site on your phone internet browser) in order to be able to order‼️

Please let me know in the comments if you are planning on downloading it!
👇👇👇

Find it here: https://amzn.to/4uVREf5

#swuk #caloriecounting #comfortfood #slimmingfoodie #healthyrecipes

⭐️ Cajun chicken rainbow rice ⭐️

❤️ This recipe is from my first cookbook, The Slimming Foodie 📒 (find it here 👉 https://amzn.to/3LaXNNH) ❤️

This savoury rice has a deep, spicy flavour and is brilliant for a busy evening. Not only is it quick to make, it`s all done in one pan too, so there is minimal washing up. This dish also works cold, so any leftovers can be used for lunch the following day. I`ll also make it if I`m planning a picnic, as it gives me a healthy, filling option that`s ready to go and easy to share.

CALORIES PER SERVING: 370
SERVES: 4

Ingredients:

1 onion, finely chopped
2 celery sticks, finely chopped low-calorie cooking spray
2 chicken breasts, chopped small
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
3 tablespoons Cajun Seasoning
250g (9oz) long-grain white rice
500ml (18fl oz) hot chicken stock
100g (3½oz) frozen sweetcorn pepper
handful of parsley leaves, to serve

Method:

1. In a sauté pan with a lid, fry the onion and celery in low-calorie cooking spray for 5 minutes, then add the chicken, peppers and Cajun spice mix. Stir-fry for 5 minutes.
2. Stir in the rice, then pour in the hot stock, add the sweetcorn and mix together. Place the lid on the pan and leave to simmer for 12 minutes.
3. Remove the lid from the pan, fluff the rice through with a fork and simmer for another 2–3 minutes, just to steam off any remaining liquid and ensure that the rice is cooked through.
4. Check the rice is tender, then serve sprinkled with pepper and scattered with the parsley.

NOTE If you want to simplify this even more, you can use frozen pre-cut onion and peppers and pre-diced chicken, to save on preparation time. You could also try using pre-cooked brown rice, adding it at the end of cooking.

Food photo credit: Chris Terry

⭐️ Spicy peanut aubergine curry with lime & coriander rice ⭐️

❤️ This recipe is from my first cookbook, The Slimming Foodie (find it here https://amzn.to/3LaXNNH) ❤️

CALORIES PER SERVING: 451
SERVES: 4

Ingredients:

FOR THE CURRY
2 aubergines (about 700g/ 1lb 9oz total weight), chopped into small chunks
2 red peppers, deseeded and chopped
low-calorie cooking spray or spray oil
2 tablespoons smooth peanut butter
3 tablespoons dark soy sauce
1 tablespoon rice vinegar
1 red chilli
2 garlic cloves, peeled
1 tablespoon sweet chilli sauce
300ml (1/2 pint boiling water)
35g (1402) unsalted peanuts, crushed, to serve
FOR THE RICE
300g (10¹/20z) white basmati rice
finely grated zest and juice of 1 unwaxed lime
finely chopped coriander

Method:
1. In a sauté pan, fry the aubergines and peppers in low- calorie cooking spray over a gentle heat for 15 minutes, stirring occasionally.
2. Make up the sauce in a mini chopper. Spoon the peanut butter into the bowl with the soy sauce, rice vinegar, red chilli, garlic and sweet chilli sauce and blend until smooth.
3. Once the aubergine and pepper have been frying for 15 minutes, add the sauce, stir well, then top up with the measured boiling water. Simmer for 30 minutes, stirring occasionally and topping up with a splash more boiling water if it starts to look too dry.
4. Halfway through the curry cooking time, put the basmati rice on to cook, according to the package instructions.
5. When the rice is cooked and fluffy, drain, then stir in the lime zest and juice and the chopped coriander.
6. Crush the peanuts in a pestle and mortar, or put the peanuts in a sandwich bag and bash them with a rolling pin. When they`re crushed, place them in a small, dry frying pan and set over a high heat, stir-frying for a couple of minutes until golden brown and smelling delicious.
7. Serve up the rice, spoon the curry over the top and scatter with the toasted peanuts.

Food photo credit: Chris Terry