Feeding the good life

Getting fit and staying fit shouldn't mean you have to miss out on the tasty things in life - delicious meals and divine desserts can be healthy and good for you!

I love to cook and after repeated requests to share some of my favourite recipes I have decided to create this page to do just that.

To kick things off we have some Beetroot Burgers and some Tasty Chocolate Brownies - scroll further down the page or just click on the links below. Enjoy!

Eileen x


Beetroot Burgers

Here is the Beetroot Burger recipe - I discovered this in the Daily Mail. The first time I made it EXACTLY like the recipe. It will make 4 patties.

The second time I made the burgers, I tripled the recipe and left out the cannallini beans, added 2 more eggs, more bread crumbs, and feta cheese. I did not sauté the onions and spices, first. In that case it’s better to use ground cumin and garlic powder. It made 9-10 nicely sized burger patties.

The texture should be like minced meat - if not add more binding ingredients. I’ve found the combination of cumin and nigella gives it a meaty-like flavour. Don’t leave either spice out!

Beet root burger pattiesIngredients

  • 2 large whole beetroots, RAW and grated
  • 1- 400g tin of cannallini beans blended to a paste
  • 100g breadcrumbs (I used dry and not fresh)
  • 1 onion finely diced
  • 1 clove of garlic, crushed
  • Handful of fresh parsley, chopped
  • 1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • Olive oil or any oil of your choosing


  1. Add onion and garlic to a hot pan of oil and soften for 5 minutes
  2. Add Nigella seeds, cumin, parsley and chilli and cook for a further few minutes.
  3. Add beetroot, breadcrumbs, beans, egg, and onion mixture to a large bowl and mix with your hands.
  4. Form into four round patties and leave in the fridge for an hour.
  5. Brush patties with oil and grill for 10 minutes on each side.


Tasty Chocolate Brownies

This recipe was from You magazine, published with the Daily Mail. I did make some changes, like substituting regular organic milk for almond milk and using ¼ tsp almond extract. I also substituted 1/2 tsp vanilla extract for the vanilla seeds. For variation, when cooled - try icing with chocolate icing and topping with halved walnuts. Wicked!!!!


  • Oil for greasing
  • 75g (3oz) oats
  • 200g (7oz) dried dates, pitted
  • 125g (4 ½ oz) unsalted butter, melted
  • 75g (3oz) unsweetened cocoa powder
  • 5 tbsp unsweetened almond milk
  • 2 free range eggs
  • 1 tsp baking powder
  • Seeds from 1 vanilla pod


  1. Preheat oven to 180c (fan 160c) 350f, gas mark 4.
  2. Grease and line an 18cm (7in) square baking tin with parchment/wax paper and set aside.
  3. Put the oats in a food processor and blitz until they become a powder or fine flour. Add dates, butter, cocoa powder, milk, eggs, baking powder and vanilla seeds and process until the mixture is smooth and fudgy.
  4. Spoon the brownie mix into the baking tin smoothing the top evenly with the back of a spoon.
  5. Bake 12-15 minutes until firm on top but a little soft in centre
  6. Once cooked, remove from oven and leave to cool. Cut into nine squares and serve.

Salmon Mousse

This recipe is for my favourite appetiser, Salmon Mousse.  It's perfect for entertaining large crowds of people. Whenever I serve this “very popular” salmon mousse, there’s always someone who wants the recipe. So here it is.

Depending upon one’s dietary observances, if you are vegetarian or Vegan do be aware that this recipe does contain gelatine.

So here you go ....

Salmon MousseEquipment you need

  • Salmon or Shrimp Mold


  • 1 can/tin Condensed Soup-Cream of Tomato, 295G (I used Bachelor’s) - do not add water
  • 8 Ounces or 225G of Philadelphia cream cheese
  • 1 envelope unflavoured gelatine
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion (white not spring)
  • ½ finely chopped green pepper
  • 1 cup Mayonnaise (I used Hellmann’s)
  • Dash of Worcestershire sauce
  • A squeeze of fresh lemon
  • For:  Salmon Mold-3 cans/tins 213G each Wild Alaskan Red Salmon, drained
  • Or:   Shrimp Mold-3 cans/tins small cooked shrimp, drained, about 4 ounces each (or equivalent)


  1. Oil mold pan well with olive oil (I used a tin shaped like a lobster).
  2. Blend tomato soup and cream cheese in top section of double boiler pan. Stir until lumps dissolve.
  3. Mix in gelatine. Take off heat.
  4. When cool, add other ingredients.
  5. Pour into mold and chill in refrigerator (overnight is best).

To serve

  1. Unmold carefully using a bread knife to loosen up sides and/or briefly sitting in hot water.
  2. Place on large platter.  Decorate with celery, olives, cucumbers or lemon slices.
  3. Serve with Carrs’s Original Melts crackers, wheat biscuits or bread rounds. Recipe makes a little over 1 ½ pints.