Following on from my previous post featuring some healthy picnic snack ideas, I thought I would share an old recipe of mine for some simple-to-bake snack bars. 

But, rest assured, you don't have to reserve these scrummy bars for picnics alone! Oh no! They're perfect for popping into your lunchbox or stowing away in your handbag should you need that quick sweet fix :) 

They're really easy to make and not too bad for you, so here's the recipe! If you'd like to give them a go...        



...you will need:
  • 65g margarine
  • 180ml runny honey
  • 50g brown sugar
  • 150g wholemeal flour
  • 200g rolled oats
  • 200g dried mixed fruit
  • 50g sunflower seeds or chopped nuts or chocolate chips!
The last 50g on the list is totally up to you! I had a pack of sunflower seeds and some dates handy so I popped those in, but you can add anything you fancy to make these bars as healthy (or unhealthy!) as you like :) 


Let's crack to it:

1. Preheat your oven to 180c/fan 160c/350f/gas mark 4 and grease a 25x25cm baking tin.

2. In a small saucepan, melt the margarine over a low heat. Add in the sugar and honey and stir until the liquid comes to a boil. Turn the heat down and leave to simmer for 5mins, then remove the pan from the heat and leave to cool.

3. In a large bowl, combine the oats, flour, mixed fruit and your extra ingredients of choice :)

4. Gradually pour the honey and sugar mixture into your dry ingredients and stir everything together well. Pour the mixture into your baking tin and press down firmly.

5. Bake in the oven for 25mins, or until golden brown on top.

6. Leave the tin to cool on a wire rack, then cut the slab into 8 big bars or 16 squares!




And you're done :)

I like to make a batch of these before I go to work for the week, as they make a delicious and energising mid-morning snack! Do you have any energising treats you like to take to work to wake you up? I'd love to know in the comments below.


I really hope you can give these bars a go- I'd love to see a cheeky Instagram or too if you do!


In the meantime,
All the love,

Sian x


Simple Snack Bars

Thursday, 28 April 2016





Following on from my previous post featuring some healthy picnic snack ideas, I thought I would share an old recipe of mine for some simple-to-bake snack bars. 

But, rest assured, you don't have to reserve these scrummy bars for picnics alone! Oh no! They're perfect for popping into your lunchbox or stowing away in your handbag should you need that quick sweet fix :) 

They're really easy to make and not too bad for you, so here's the recipe! If you'd like to give them a go...        



...you will need:
  • 65g margarine
  • 180ml runny honey
  • 50g brown sugar
  • 150g wholemeal flour
  • 200g rolled oats
  • 200g dried mixed fruit
  • 50g sunflower seeds or chopped nuts or chocolate chips!
The last 50g on the list is totally up to you! I had a pack of sunflower seeds and some dates handy so I popped those in, but you can add anything you fancy to make these bars as healthy (or unhealthy!) as you like :) 


Let's crack to it:

1. Preheat your oven to 180c/fan 160c/350f/gas mark 4 and grease a 25x25cm baking tin.

2. In a small saucepan, melt the margarine over a low heat. Add in the sugar and honey and stir until the liquid comes to a boil. Turn the heat down and leave to simmer for 5mins, then remove the pan from the heat and leave to cool.

3. In a large bowl, combine the oats, flour, mixed fruit and your extra ingredients of choice :)

4. Gradually pour the honey and sugar mixture into your dry ingredients and stir everything together well. Pour the mixture into your baking tin and press down firmly.

5. Bake in the oven for 25mins, or until golden brown on top.

6. Leave the tin to cool on a wire rack, then cut the slab into 8 big bars or 16 squares!




And you're done :)

I like to make a batch of these before I go to work for the week, as they make a delicious and energising mid-morning snack! Do you have any energising treats you like to take to work to wake you up? I'd love to know in the comments below.


I really hope you can give these bars a go- I'd love to see a cheeky Instagram or too if you do!


In the meantime,
All the love,

Sian x



With the sun out, the trees blossoming and the bees buzzing, my thoughts are turning to Summertime and all the days out I've got planned! I'm sure there'll be picnics aplenty throughout the warmer months to come, so today I thought I would try out a few new recipes for some healthier packable treats :)

Here are my picks for some healthy crisp alternatives, if you'd like to give them a go!

Kale and Sea Salt Crisps  



For these salty nibbles, you will need:

  • 4 handfuls of kale, cut into bite-sized pieces with stems removed
  • 2 tbsp olive oil
  • A good pinch of sea salt
1. Preheat your oven to 160c/ fan 140c/ 320f and line a baking sheet with baking parchment. 
2. Wash the kale and then dry off in a paper towel- it's really crucial the kale is as dry as possible!
3. Add the kale to a large bowl and drizzle over the olive oil. Mix together well.
4. Sprinkle over the salt and give the mixture another good mix.
5. Spread the kale over your lined baking sheet and pop into the oven for around 8 mins. Have a quick look at around 6 mins as kale is very quick to burn! As soon as the leaves are slightly tinged around the edges and crispy to the touch, take them out.
6. Leave to cool on a wire rack, then enjoy!



Baked Apple and Cinnamon Chips



For these scrummy snacks, you will need:

  • 4 apples
  • Juice of one lemon
  • Bowl of cold water
  • Sprinkle of cinnamon 

1. Preheat your oven to 120c/ fan 100c/ 250f and line a baking sheet with baking parchment.
2. Add the lemon juice to the bowl of cold water and set aside.
3. Wash and slice your apples as thinly as you can, core and all! Add these slices to the lemon water for a couple of seconds to prevent them going brown.
4. Remove the slices from the water and place in a single layer on your baking sheet. Sprinkle the slices with some cinnamon.
5. Bake the apple slices for around 50 minutes on each side, or until crisp and brown.
6. Leave to cool on a wire rack, sprinkle with some brown sugar if you want to be slightly naughty, and then scoff!



Salt and Pepper Radish Crisps



For these crunchy treats, you will need:

  • 10-12 radishes, washed
  • 2 tbsp olive oil
  • Sprinkle of salt and pepper
1. Preheat your oven to 160c/ fan 140c/ 320f and line a baking sheet with baking parchment. 
2. Top and tail the radishes and then slice as thinly as you can. Place them in a mixing bowl.
3. Drizzle the olive oil over the top of the radishes and sprinkle in the salt and pepper. Mix everything together well.
4. Arrange the slices on your baking sheet in one layer and pop in the oven for about 40 minutes. If they're not as crispy as you'd like by this point (this is all dependant on the thickness of your slices!) then you can bake them for a further 10-15mins, or until golden brown.
5. Leave to cool on a wire rack and- if you like- sprinkle with some more salt. And you're done!



I don't know about you but I can't wait for all the picnics and parties that Spring and Summer have to offer! I hope to make these for a few outings myself and would love to see you give them a go too! If you do try these healthy snacks out, I'd love to see a cheeky Instagram or two!

In the meantime,
All the love,

Sian x


Psst- If you're curious, the paper bags used in this post are these ones from Etsy! Perfect for Picnics!

3 Healthy Snack Ideas

Saturday, 23 April 2016


With the sun out, the trees blossoming and the bees buzzing, my thoughts are turning to Summertime and all the days out I've got planned! I'm sure there'll be picnics aplenty throughout the warmer months to come, so today I thought I would try out a few new recipes for some healthier packable treats :)

Here are my picks for some healthy crisp alternatives, if you'd like to give them a go!

Kale and Sea Salt Crisps  



For these salty nibbles, you will need:

  • 4 handfuls of kale, cut into bite-sized pieces with stems removed
  • 2 tbsp olive oil
  • A good pinch of sea salt
1. Preheat your oven to 160c/ fan 140c/ 320f and line a baking sheet with baking parchment. 
2. Wash the kale and then dry off in a paper towel- it's really crucial the kale is as dry as possible!
3. Add the kale to a large bowl and drizzle over the olive oil. Mix together well.
4. Sprinkle over the salt and give the mixture another good mix.
5. Spread the kale over your lined baking sheet and pop into the oven for around 8 mins. Have a quick look at around 6 mins as kale is very quick to burn! As soon as the leaves are slightly tinged around the edges and crispy to the touch, take them out.
6. Leave to cool on a wire rack, then enjoy!



Baked Apple and Cinnamon Chips



For these scrummy snacks, you will need:

  • 4 apples
  • Juice of one lemon
  • Bowl of cold water
  • Sprinkle of cinnamon 

1. Preheat your oven to 120c/ fan 100c/ 250f and line a baking sheet with baking parchment.
2. Add the lemon juice to the bowl of cold water and set aside.
3. Wash and slice your apples as thinly as you can, core and all! Add these slices to the lemon water for a couple of seconds to prevent them going brown.
4. Remove the slices from the water and place in a single layer on your baking sheet. Sprinkle the slices with some cinnamon.
5. Bake the apple slices for around 50 minutes on each side, or until crisp and brown.
6. Leave to cool on a wire rack, sprinkle with some brown sugar if you want to be slightly naughty, and then scoff!



Salt and Pepper Radish Crisps



For these crunchy treats, you will need:

  • 10-12 radishes, washed
  • 2 tbsp olive oil
  • Sprinkle of salt and pepper
1. Preheat your oven to 160c/ fan 140c/ 320f and line a baking sheet with baking parchment. 
2. Top and tail the radishes and then slice as thinly as you can. Place them in a mixing bowl.
3. Drizzle the olive oil over the top of the radishes and sprinkle in the salt and pepper. Mix everything together well.
4. Arrange the slices on your baking sheet in one layer and pop in the oven for about 40 minutes. If they're not as crispy as you'd like by this point (this is all dependant on the thickness of your slices!) then you can bake them for a further 10-15mins, or until golden brown.
5. Leave to cool on a wire rack and- if you like- sprinkle with some more salt. And you're done!



I don't know about you but I can't wait for all the picnics and parties that Spring and Summer have to offer! I hope to make these for a few outings myself and would love to see you give them a go too! If you do try these healthy snacks out, I'd love to see a cheeky Instagram or two!

In the meantime,
All the love,

Sian x


Psst- If you're curious, the paper bags used in this post are these ones from Etsy! Perfect for Picnics!



If you follow me on Instagram, you'll know that I've been loving the change of weather we've had recently! Down here in Cornwall we've been blessed with some seriously gorgeous big blue skies, as well as the occasional (quite) warm and sunny spell :) 

Of course, all this lovely weather has meant we've also been blessed with an abundance of Spring blooms! And I'm pretty sure they all popped up overnight...I've barely had time to take them all in!

So today, I thought I would share a wonderfully simple and quick DIY flower craft with you, so you can join me in preserving all the littlest and prettiest Spring flowers...

All you need is:   



One big, chunky hardback book. I chose an old copy of The Jungle Book because it has a very thick and heavy backing, meaning it has enough weight by itself to squish those flowers and keep them flat.


Plus one sheet of baking parchment, cut twice the length of your book's page and then folded in half.

The baking parchment's purpose is to create a moisture barrier between those freshly-picked petals and the pages of your book- so if you're not too hung up about your book getting stained you can forego the paper if you wish! 

And that's all the equipment you need, all that's left to do is to pick your flowers and pop them in your book. 

The best flowers to choose are ones that will dry well, with flat surfaces that won't hold moisture and create mould. Here's a chart of a few easy-to-press varieties to help you:


I chose wild Primroses, Daisies, Buttercups and Periwinkle petals from our garden, as these were all quite simple to flatten and place in my book. All you need to do is to make sure you remove any thicker areas, such as bits of stem or leaves, that you think might turn mouldy and then gently squish the flower head down until it lies flat.

To press the flowers in your book, simply place your fresh pickings on top of the opened sheet of baking parchment, (making sure to leave an adequate amount of space between each flower) fold the other side of the baking parchment back over and carefully shut the book.

And you're done! Be sure to store your Book Flower Press in a dry location and be careful not to disturb the flowers whilst they're drying- they're not stuck down so they might move about a bit! It will usually take about 3-5 weeks for your flowers to dry out completely. Then, you can either keep them as they are... or use them in a further craft!

Here are my Top 4 Pressed Flower Craft picks from Pinterest:



1// Pressed Flower Shortbread Biscuits  2// DIY Pressed Flower Phone Case  3// Pressed Flowers as artwork in a frame such as this one (this would make the most adorable gift!) 4// Pressed Flower Candles


Flower Pressing is such a simple and pretty craft, I hope you can join me in making the most of all the beautiful blooms that Spring has to offer right now!

Do you have any tips for pressing flowers or any crafts you like to do at this time of year? I'd love to hear all about it in the comments below :)

In the meantime,
All the love,

Sian x


DIY Flower Press

Thursday, 21 April 2016



If you follow me on Instagram, you'll know that I've been loving the change of weather we've had recently! Down here in Cornwall we've been blessed with some seriously gorgeous big blue skies, as well as the occasional (quite) warm and sunny spell :) 

Of course, all this lovely weather has meant we've also been blessed with an abundance of Spring blooms! And I'm pretty sure they all popped up overnight...I've barely had time to take them all in!

So today, I thought I would share a wonderfully simple and quick DIY flower craft with you, so you can join me in preserving all the littlest and prettiest Spring flowers...

All you need is:   



One big, chunky hardback book. I chose an old copy of The Jungle Book because it has a very thick and heavy backing, meaning it has enough weight by itself to squish those flowers and keep them flat.


Plus one sheet of baking parchment, cut twice the length of your book's page and then folded in half.

The baking parchment's purpose is to create a moisture barrier between those freshly-picked petals and the pages of your book- so if you're not too hung up about your book getting stained you can forego the paper if you wish! 

And that's all the equipment you need, all that's left to do is to pick your flowers and pop them in your book. 

The best flowers to choose are ones that will dry well, with flat surfaces that won't hold moisture and create mould. Here's a chart of a few easy-to-press varieties to help you:


I chose wild Primroses, Daisies, Buttercups and Periwinkle petals from our garden, as these were all quite simple to flatten and place in my book. All you need to do is to make sure you remove any thicker areas, such as bits of stem or leaves, that you think might turn mouldy and then gently squish the flower head down until it lies flat.

To press the flowers in your book, simply place your fresh pickings on top of the opened sheet of baking parchment, (making sure to leave an adequate amount of space between each flower) fold the other side of the baking parchment back over and carefully shut the book.

And you're done! Be sure to store your Book Flower Press in a dry location and be careful not to disturb the flowers whilst they're drying- they're not stuck down so they might move about a bit! It will usually take about 3-5 weeks for your flowers to dry out completely. Then, you can either keep them as they are... or use them in a further craft!

Here are my Top 4 Pressed Flower Craft picks from Pinterest:



1// Pressed Flower Shortbread Biscuits  2// DIY Pressed Flower Phone Case  3// Pressed Flowers as artwork in a frame such as this one (this would make the most adorable gift!) 4// Pressed Flower Candles


Flower Pressing is such a simple and pretty craft, I hope you can join me in making the most of all the beautiful blooms that Spring has to offer right now!

Do you have any tips for pressing flowers or any crafts you like to do at this time of year? I'd love to hear all about it in the comments below :)

In the meantime,
All the love,

Sian x




As I mentioned in my previous post, the act of whipping up a batch of tea and toast is something akin to a daily ritual to me when I'm feeling unwell. I think it comes down to a slightly strange mix of the present-day, highly soothing process that is making a good cuppa, coupled with many foggy childhood memories of being served big, crunchy slices of toast when feeling just that little bit poorly.

In any case, when I'm feeling down, the combo of tea and toast is always the go-to snack guaranteed to make me feel a bit more human. So today, I thought I would share four of my favourite tea and toast combinations with you!

Each tea choice is (roughly!) paired to each of the toast toppings... for example, a fresh cup of Earl Grey is paired with the sweet blueberry and lemon toast for a perfect match of citrusy flavours :)

Enjoy!



Apple, walnut, cream cheese and honey toast with a cup of caramel-y Rooibos tea.


Blueberry, ricotta, lemon curd and honey toast with a cup of fresh Earl Grey. 


Pear, mixed seeds, ricotta and honey toast with a cup of sweet Lemon tea. 


Avocado, tomato and cashew nut toast with a cup of hearty English Breakfast.


I really hope you give one of these combos a go for your breakfast, brunch or even your lunch! I'd love to see a yummy Instagram or two :)

In the meantime,
All the love,

Sian x


Tea & Toast

Thursday, 7 April 2016



As I mentioned in my previous post, the act of whipping up a batch of tea and toast is something akin to a daily ritual to me when I'm feeling unwell. I think it comes down to a slightly strange mix of the present-day, highly soothing process that is making a good cuppa, coupled with many foggy childhood memories of being served big, crunchy slices of toast when feeling just that little bit poorly.

In any case, when I'm feeling down, the combo of tea and toast is always the go-to snack guaranteed to make me feel a bit more human. So today, I thought I would share four of my favourite tea and toast combinations with you!

Each tea choice is (roughly!) paired to each of the toast toppings... for example, a fresh cup of Earl Grey is paired with the sweet blueberry and lemon toast for a perfect match of citrusy flavours :)

Enjoy!



Apple, walnut, cream cheese and honey toast with a cup of caramel-y Rooibos tea.


Blueberry, ricotta, lemon curd and honey toast with a cup of fresh Earl Grey. 


Pear, mixed seeds, ricotta and honey toast with a cup of sweet Lemon tea. 


Avocado, tomato and cashew nut toast with a cup of hearty English Breakfast.


I really hope you give one of these combos a go for your breakfast, brunch or even your lunch! I'd love to see a yummy Instagram or two :)

In the meantime,
All the love,

Sian x


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