• Healthy Lifestyle - Our Favourite Recipes

April 30, 2020

Quick, simple, essential, healthy recipes.


Sweet Potato Falafels


2 medium sweet potatoes

1 can of chickpeas

2 carrots

1 medium potato

1/2 red onion 

3/4 cup of flour 

1/2 cup of ground almonds

1/2 lime

1 tsp paprika 

1 tsp cumin

1 tsp rosemary 

Pinch of salt and pepper



  1. Pre-heat your oven to 180 degrees.
  2. Put the 2 sweet potatoes in the microwave for 6 minutes (or until cooked on the inside) cut the potatoes in half and scoop out the insides and mash until relatively smooth.
  3. Drain your chickpeas and put them in a bowl. Using a fork mash (they don’t need to be completely smooth, if some are still whole that is fine.)
  4. Peel and grate both carrots and your potato- carrot and potato holds a lot of water so we squeeze some of the moisture out before mixing so that the mix isn’t too wet. Diced the onion and add all of the ingredients to the same bowl and mix together.
  5. You may want to add a little more flour. You don’t want the mix to be too wet, but you want to be able to mould together easily.
  6. Roll into balls or flatten into patties. You can make your falafels into whatever shape you desire.
  7. Cook on a baking tray with greaseproof paper for 20-30 minutes - depending on the size. You want your falafels to be golden and crispy on the outside and still soft on the inside.
  8. Leave to cool or enjoy then while they are still warm with some hummus.


Crumbed Cod


2 boneless cod fillets

3/4 cup of flour 

2 eggs 

1/2 cup ground almonds

1 tsp Italian seasoning 

1/2 tsp turmeric 

Pinch of salt and pepper 



  1. Cut the cod into chunks (you should get 5-6 reasonable size chunks.)
  2. Have a plate or a tray ready to pop the fish onto once it is crumbles.
  3. Coat in flour.
  4. Coat in egg.
  5. Finally coat in the ground almond herb mix.
  6. Pop some coconut oil or avocado oil into a non-stick fry pan and cook for approximately 10-15 minutes. Flip the pieces, so they are evenly golden.
  7. We recommend cutting the largest piece in half to make sure it is completely cooked through.

We love to enjoy this crumbed cod with some basked sweet potato and wilted greens.


Bean and Veg Fajitas 


1 can chickpeas

1 can butterbeans 

1 can black beans 

1 tin tomatoes

1 pepper

1 red onion

1 clove of garlic

1/2 chili (add more or less depending on your spice preferences.)

1 tsp fajita seasoning mix 

Pinch of salt and pepper

Wholemeal wraps

Cheddar cheese (however much you like)



  1. Pop some coconut oil or avocado oil into a non-stick fry pan and add your cropped garlic, onions and chilli - cook until soft.
  2. Add your beans, chickpeas, tinned tomatoes and all the seasoning - cook for about 20 minutes.
  3. Wrap the wraps and grate your cheese.
  4. Remove pan from the heat and put the contents into a dish.
  5. Make up your wrap, we like to add some homemade guacamole, salsa and creme fraiche. 


Cauliflower Steak


1 whole cauliflower 

1 tbsp coconut oil

1/2 tsp paprika

1/2 tsp pilau rice seasoning 

1/2 tsp rosemary 

1/2 tsp turmeric

Pinch of salt and pepper



  1. Pre-heat the oven to 180 degrees.
  2. Slice the cauliflower from top to bottom. About and inch in thickness.
  3. Put a small amount of oil on a baking tray.
  4. Coat your cauliflower steaks in coconut oil and seasoning. Rub the seasoning all over so they are completely covered.
  5. Place into the oven for approximately 45 minutes. You want the cauliflower to be cooked through so you can easily place a fork through.
  6. Halfway through cooking flip the steaks.
  7. We like to have them with some cous cous and greens.


Butternut Squash, Carrot and Chilli Soup


1 butternut squash

2 carrots

1 red or white onion

2 chillis

1 cloves of garlic

2 cans of coconut milk

Pinch of salt and pepper

1 tsp paprika

1/2 tsp turmeric 



Peel the butternut squash and carrot and dice.

Add to a saucepan of boiling water and boil until you can easily stick a fork through them. (Approx 10 mins)

Drain the butternut squash and carrot.

Chop the garlic, chilli and onion and add to a saucepan and cook until soft. 

Add the butternut squash and carrot to the saucepan and pour in your 2 cans of coconut milk.

Add your herbs, spices and seasoning.

Leave on a low heat to simmer for 10 minutes.

Blend with a hand held mixer until smooth.

Allow to simmer for a further 15-20 minutes.

Your soup is ready to enjoy with a nice slice of crusty bread and butter!


Halloumi Traybake


1 red onion

1 pepper (any colour)

1 courgette

2 sweet potatoes

Handful of spinach 

1 halloumi block 

Pinch of salt and pepper 

Olive oil

1/2 tsp paprika 

1/2 tsp rosemary 



Pre heat the oven to 180 degrees.

Chop your onion, pepper, courgette and sweet potato into even sized chunks not too small.

Drizzle with olive oil on a baking tray and add all of the seasoning.

Put into the oven for 20 minutes.

Slice your halloumi into 1-1.5cm (approx).

Add to the tray and cook for a further 10 minutes.

Take out your tray bake and add a handful of spinach and mix in.

That is it! Add a squeeze of lime or some dressing if you feel it needs some.



Smoothie Bowl 


1 banana (preferably frozen) 

1/2 cup frozen blueberries

1/2 cup frozen raspberries 

200ml almond milk (or any other milk you like)

3 pitted dates

A couple of ice cubes 

For Topping

Handful of berries 


Almond Butter

Chopped Nuts 

Chia Seeds 

(Whatever you like!)



Add all of your frozen fruit to a smoothie blender with your milk, dates and ice.

Blend until smooth. If you are having trouble blending the frozen fruit add a little water but not too much as you want the consistency to be quite think not like a smoothie drink.

Once smooth add to a bowl and top with your choice of toppings!

Thats it! Super simple, healthy and delicious - perfect for brekkie, a snack or a dessert!


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