The Big 30

Hello there! It has been a very long time since I’ve written anything. I’ve been going through a lot of things with my health and life in general so I haven’t been able to bring myself to write. However that being said I feel like I’m in a better place now and I’ll be getting back into writing regularly.

So the big news this month is that I turned 30 on Saturday! That’s right I am officially the big 30 now. I feel extremely blessed as I’m able to celebrate over a few weeks. I booked Thursday, Friday & Monday off at work so I could have a nice long birthday weekend. Thursday & Friday my mom treated me to a stay at the Lions Quay spa in Oswestry and my friend Faye booked my a massage while I was there which was beautiful. I love going to spa’s but I haven’t been to one for such a long time so I really enjoyed it.

I spent my actual birthday I spent with my boyfriend, I didn’t plan to do much because the weather looked like it was going to be terrible but we spent the afternoon in Shrewsbury and enjoyed some curry goat with rice and peas for lunch. Then we popped to Ironbridge on the way back home. I finished my birthday off with some Turkish cuisine it was beautiful.

At the end of the month I will be going up to Liverpool with my friends Sinead & Casey to see my sister Coral for a big girls weekend and we’ll be celebrating my birthday with cocktails & shopping. And then in the middle of October my baby sister Mog (she’s turning 19 in October) is taking me on holiday for my birthday. She asked me where I wanted to go and after lots of browsing through the interweb I suggested we look at Amsterdam as I’ve been there before and I loved it and Mog was immediately looking at hotels & flights so I’m excited for the next month or so.

Much love,

Paige xx



In the Kitchen: Grilled Chicken & Halloumi Salad

Hey dolls!


For the salad

  • Mixed leaf greens (or use any type of lettuce you prefer)
  • Half a red bell pepper, sliced
  • Half an orange bell pepper, sliced
  • Baby plum or cherry tomatoes, halved
  • Cucumber, sliced
  • avocado, sliced
  • Celery, sliced
  • Chicken breast, cut into slices or chunks
  • Halloumi sliced
  • Quorn chicken slices (veggie option)
  • Quinoa or pasta (optional)

For the dressing

  • Wholegrain mustard
  • Honey
  • Virgin olive oil



  1. Take sure all the vegetables are washed then pop them in a large serving bowl and mix together.
  2. Take your chicken and cook on a griddle pan or in a small frying pan with a small amount of oil (I use rice bran oil or rapeseed oil).
  3. Once you’ve cooked the chicken use the same pan to cook the halloumi.
  4. To make the dressing in a small bowl add two tablespoons of wholegrain mustard 1 teaspoon of honey and 1 teaspoon of olive oil and mix together.
  5. Add the chicken and halloumi to the salad then drizzle the dressing over the salad before serving.
  6. Enjoy!


Much love,

Paige x


Photo Diary: Salty Toes & Sandy Kisses

Hey dolls! I hope you’ve all been having a fabulous weekend, and if you’re like me you’ve made the most of the nice weather and gone to the beach for the weekend.

Me, my sister Mog and momma bear took my Nan to Aberdovey for the weekend to celebrate her 75th birthday as this is where we used to come on family holidays growing up. We drove over on Friday afternoon and we stayed in a beautiful beachfront house which is owned by a family friend. He was very sweet and cooked us dinner on Friday night as that was nans birthday, we had a beautiful spaghetti bolognese and some stewed fruit with yoghurt for dessert. 

Over the whole weekend we ate some amazing food when we were away though pretty much all of it was unhealthy but totally worth it. If you can’t let go when you’re away when can you? 

We definitely picked the best weekend to go as well as the entire weekend was sunny and in the 20s, and it’s been rare to get a nice weekend weather wise this year. 

Much love,

Paige x

Life: I’ve finally got my car!!

Hey dolls! So for the last couple of months I’ve been looking at getting a car as I miss driving and having that independence. I miss road trips and just being able to get out and about the way you can when you have a car. Well it finally got delivered today and he’s so beautiful! Yes he’s a boy, I don’t believe cars should just be girls. 

I haven’t thought of a name for him yet but I am looking for suggestions. My previous car which coincidentally I scrapped 4 years ago today was Oscar the Corsa… Get it? He was an old banger but I loved him. And now I have a little C1 so I’m trying to think of a fun name for him. If you have any suggestions that would be great!
Much love,

Paige x

Life: I’ve started a food blog!

Hey dolls! So I decided seeing as I’ve been writing so many recipes recently that I should create a food blog for them. As much as I love posting my recipes on here I want this blog to be more about lifestyle than food and let’s be honest recently it has become very food orientated. So I present to you the happy healthy kitchen where all my future foodie posts will be. I hope you’ll give it a little look but don’t worry I’ll still be posting here too. Just not recipes…. Well maybe the odd one or two 🙂


Much love,

Paige x

In the kitchen: Mini Sweet Potato Hash Browns

Hey dolls! So yesterday I was craving hash browns like a lunatic and I realised I only had sweet potatoes so I thought why not try making sweet potato hash browns, I’ve never seen them though I’m sure others have probably made them before and I couldn’t wait to give them a go and see what I came up with. I ended up making two versions. One for all my vegan friends and one for all my non-vegan friends. I hope you enjoy them as much as I did!

Vegan mini hash browns

  • 1 small/medium sweet potato peeled and grated
  • Pinch of pink Himalayan salt and black pepper to season
  • Red chilli flakes (to your taste)
  • Olive oil for cooking

  1. Grate the sweet potato and squeeze out excess water
  2. Season with salt &I pepper
  3. Add chilli flakes ( I used a largeish pinch)
  4. Heat oil in a large pan (medium heat)
  5. Add the potato in small mounds to the pan, then flatten with turner (they won’t start to bind until cooking)
  6. Turn over once potato looks golden and cook other side. I flipped mine a couple of times just to make sure.
  7. Once cooked plate up and serve how ever you like. I really enjoyed them with sliced avocado and plum tomatoes for breakfast.

Non-vegan mini hash browns

  • 1 small/medium sweet potato washed and peeled
  • 1 egg beaten
  • 2/3 tbsp plain flour 
  • Pinch of pink Himalayan salt and black pepper to season
  • Red chilli flakes (to your taste)
  • Olive oil for cooking

  1. Grate the sweet potato and squeeze out excess water
  2. Add 2 tbsp of the flour and mix together
  3. Add seasoning
  4. Add the beaten egg and mix thoroughly. If mixture still quite wet add additional plain flour (you what the mixture to be sticky)
  5. Heat oil in a pan
  6. Add the potato mix to the pan in small mounds and flatten with turner (it’s much easier to. Create mini potato patties with this mix as the egg and flour helps bind it) 
  7. Add small pinch of chilli flakes to the top side of each hash brown before flipping.
  8. I flipped them a couple of times just to make both sides extra crispy I love when hash browns have that crunch to them.
  9. Once cooked on both sides plate up and serve as part of breakfast lunch or dinner. I topped mine with spinach, sliced avocado and griddled tomatoes (I used the same pan) and served them with baked hake fillet wrapped in romaine lettuce.

There you have it guys. These mini hash browns are perfect for any time of day and they’re so moreish. I’d love to know if you try them!
Much love,

Paige x

In the kitchen: Acai bowl

Hey dolls! So pretty much all that’s been on my mind during my stay in hospital has been food – If you didn’t already know food is my soulmate – All I’ve wanted is to make smoothies and yummy healthy breakfasts. Oh my God I’ve missed avocado so much it’s been crazy! Momma bear actually came to visit me and brought an avocado for me. What a diamond!

Anyway I made myself a couple of Acai bowls the other week so i wanted to post the recipe for you.


  • 1 tsp Acai powder
  • 1 frozen banana,sliced
  • 3/4 strawberries, sliced
  • Handful of blueberries
  • 2/3 tbsp water

Toppings (whatever your preference)

  • Slice banana
  • Granola
  • Berries of your choice
  • Chia seeds 
  • Pecan nuts 
  • Cocoa nibs 

  1. Blend the Acai powder, sliced banana, water and berries together until completely smooth.
  2. Pour into a bowl and top with your favourite fruit, nuts, seeds and granola
  3. Enjoy straight away! 

Much love,

Paige x