The Healthy Green Sandwich

I never make New Year’s resolutions because I know that there are far too many sweets around the house for me to resist any temptation.

Now that spring is slowly getting closer, I feel like I actually want to start eating healthy greens! (which is way easier than trying to force myself)

This sandwich contains spinach, cucumber, mozzarella, and a delicious avocado spread. Keep reading to find out how to make it!

In a food processor, I whizzed up 1 ripe avocado, 1/2 cup greek yoghurt, 2 tsp lemon juice, a good grinding of pepper (about 1/2-1 tsp) and a nice pinch of pink himalayan salt.

I spread this on to some lovely granary bread from Love Cake Bakery.

I then topped it with baby leaf spinach, cucumber and some mozzarella cheese.
The greens with the peppery avocado spread and creamy cheese make for a darn good sandwich. (plus its super healthy so whats not to like?)
Enjoy! xxx

Mojito Loaf

I think my brain has exploded a little bit.

Mojitos have always been my favourite cocktail, I think they have the most perfect mix of fresh/zesty/refreshing yumminess. So this week I thought if you can make a lemon drizzle cake, surely you can make a lime version?!

I don’t want to blow my own trumpet, but this cake is good. It rose wonderfully, has a lovely texture and a sweet, yet refreshing, flavour. It has both a crispy, syrupy drizzle that gets right down into the depths of the cake and a smooth, zingy frosting. (ooeer, I’m drooling just writing this!)

I’ll pop the recipe below, after letting you suitably salivate over some photos!


What you’ll need:

  • 115g Softened Butter
  • 225g Caster Sugar
  • Zest 1 Lime
  • 2 Eggs
  • 250g Plain Flour
  • 2tsp Baking Powder
  • Pinch of Salt
  • 120ml Milk
  • About 5 Chopped Mint Leaves
  • Juice 1/2 Lime


  • 1tbsp Chopped Mint
  • Zest 2 Limes
  • Juice 1 Lime
  • 100g Granulated Sugar
  • 200g Icing Sugar



  1. Preheat oven to 180 C.
  2. Sift the flour, baking powder and salt into a separate bowl.
  3. Cream together the butter and sugar until pale and slightly fluffy. The high quantity of sugar will make it take longer, but persevere!
  4. Add and beat in the lime zest.
  5. Gradually beat in the eggs, adding a tablespoon of the flour mixture and the milk alternately until you have a smooth cake mixture.
  6. Mix in the mint leaves and lime juice.
  7. Pour into a lined 9×5 loaf tin and cook in the oven for 60 minutes, or until a skewer comes out clean.


  1. Add the chopped mint, lime juice & zest and the granulated sugar into a pestle and mortar and pound to allow flavours to mix. Leave mixture to sit for 10 minutes.
  2. Drain the liquid into a bowl making sure the majority of the zest and mint is removed.

Once your cake has cooled for about 5 minutes, poke a few holes into it and pour in half of the topping. With the other half mix with the icing sugar (and some water if need be) to make a frosting and pour over the cake once it is cool.

This has no alcohol in it, but I won’t stop you from putting some rum into the drizzle!


Millie xxx