Amelia Freer
Qualified Nutritional Therapist FdSc Dip ION mBANT & Author sharing what I grow cook eat & love. Not a guru or a blogger! Currently on maternity leave

Cauliflower Chocolate Hazelnut Brownies

in partnership with Earthbound Farm
My Recipes
Gluten Free Crab And Asparagus Tarts
British asparagus is about to come into season (officially on St George's Day). One of my hero vegetables, it's brilliantly versatile and can be cooked in so many ways, plus it partners especially well with meat, fish, eggs and cheese. The season is fleeting, so I shall be making the most of it over the coming weeks. These little crab & asparagus tarts have a light almond flour crust and make an elegant lunch or light supper - I shall be serving them up later this week.
An easy way to use up leftover chicken and vegetables from the weekend is to whizz up a simple soup. The recipe for this one is in #NourishandGlow #10dayplan Happy Monday x
Like so much in life, simple is often best. Socca is a breeze to make, merely a mix of chickpea flour and water in equal parts, plus a tablespoon or so of olive oil (leave the mix to stand for 30 mins) - you can also add all variety of herbs and spices to jazz it up. It's naturally gluten-free and super filling, acting as the perfect base to layer delicious flavours on top. Make crispy thin flatbreads or petit little pancakes and pile high with grilled vegetables, peppery salad leaves, cheese, chicken, fish, even stewed fruits and nuts, or serve simply with a drizzle of good quality olive oil and a squeeze of lemon (trust me, it’s heavenly!). Here, I’ve topped one with my Beetroot Houmous #nouishandglow and the other with Kale & Almond Pesto #cooknourishglow and I can’t wait to dig in! What would you top yours with - do let me know? Happy Friday! xx
Egg on toast. How do you eat yours? That's a protein and a carb to tick for the positive nutrition pyramid (go for the best quality bread you can, I use a gluten free one made with almonds). I'll try to add in some veggies and then a portion of fruit to make it a healthy balanced breakfast. Here I made the most of the broad beans & peas which are in season now (2 vegetable portions to tick). Sometimes I'll add in cherry tomatoes or left over roasted beetroot. Avocado is a natural partner, as is spinach. Don't be afraid to eat vegetables at breakfast- you might just feel full and happy for the rest of the day ? Happy Hump Day everyone, hope you have all had a delicious breakfast today. To get the recipe for this, click the link in my profile x
Easter is almost upon us and I’ve been asked to share a little inspiration for cooking for family and friends on the day. I love a good, traditional roast; it’s a great opportunity to celebrate seasonal food, especially veg, which I pile high into huge bowls to share. At Easter, it’s lamb in our house, slow-roasted so that it falls off the bone. This recipe calls for garlic, rosemary, black olives and anchovies (these will dissolve into the lamb and help to intensify the flavour of the meat without adding any ‘fishiness’ – give it a go if you never have, as it works so well) and I’ve partnered it here with velvety cannellini beans. Serve it all up with zesty fresh spring greens. If you are vegetarian, you’ll find a recipe for a beautifully fragrant Watercress, Pea & Asparagus Herb Tart (GF) on my website that literally sings spring. Do head over to the #eatinseason section on the blog at, where you’ll find other spring inspired dishes, including a yummy Rhubarb & Custard Tart. x
Rhubarb is one of my favourite early stars in my vegetable garden (it’s a vegetable, not a fruit). It’s rich in several B vitamins, vitamin C and is a superb source of minerals such as iron, potassium and manganese. It is also on a par with salmon and spinach for its calcium content. Best of all, it’s coming into season right now! Here is a beautiful spring salad: rhubarb and mackerel make such great partners in this dish. As well as being rich in healthy fats, it’s a feast for the eyes, too – don’t you think? The recipe is on my site now or find it on page 234 in my previous book #cooknourishglow x
A good friend joined me for breakfast yesterday. I had some avocado and beetroot houmous left over from the previous day (recipe from #nourishandglow page 136), so I piled it on pieces of toasted gluten-free bread with boiled eggs, pea shoots, wilted spinach, salad leaves and toasted sesame seeds. There was a forth piece with salmon on from my prepping on Sunday, but that was snatched before I remembered to snap a picccie. Enjoy your day - hoping the sun is shining wherever you are x
My feet haven’t touched the ground since yesterday when I learned that #nourishandglow is now a No.1 bestseller, just two weeks after launch! I’m on cloud nine, as they say, and not quite sure when I’ll be ready to come back down to earth. Thank you, truly, to so many of you for your support; forgive the cliché, but I couldn’t have done it without you. And thank you, again, for the flood of messages, feedback and photos – feeling so happily overwhelmed as I take time to read them all. To celebrate the news, here is another recipe from the book: salmon parcels with an Asian-style salad and zingy lime and ginger dressing, a beautifully fragrant dish and perfect for the warm spring day ahead. The recipe is live on my site or you can find it on page 171, Day 2 of #10dayplan. I do hope you enjoy it. Have a wonderful day x
Happy Friday everyone. Thank you so much for all of the lovely comments and feedback so far about my new book. Too many for me to answer but I am really grateful and so thrilled that so many of you like the book already. Turning my thoughts to the weekend, I'll be making this gluten free tart for visiting friends. The recipe is on my blog in my new spring bounty piece
I've made up a batch of gorgeous curry for supper tonight and a few portions to freeze (I use old soup cartons). The kitchen smells amazing! The recipe is in my new book so you can get your hands on in it a couple of weeks. #10dayplan #nourishandglow