Hey there! Most of you probably know me from my Instagram account


For those who don’t…

My name is Sarah and I am a BSc Nutrition & Food Consumer Science graduate, who also is a massive Foodie! I am here to share Recipes for Health. This involves a collection of food recipes, nutrition advice and mental wellbeing tips, allowing you to reach your best possible health. Health is not just physical; optimal mental health is also crucial for a successful life. This is why I not only share recipes and nutrition knowledge, but I also share ways on how to take care of your mental health. You will find as well my own personal foodie reviews and travel experiences which will give you ideas of foods to try and places to visit!

Why did I start FOODNATIC?

I created FOODNATIC to share quick and easy meals which are both nutritious and tasty. Even though I absolutely adore cooking and experimenting in the kitchen; eating out and trying out different restaurants, cafรฉs and food markets, is what gets me truly excited. Especially when this involves travelling far, which is one of my biggest passions! And the best part is posting pictures after and sharing my experience with you. I also love helping people with nutrition advice and sharing my views on upcoming health trends and nutrition ‘fads’. I want to help people achieve a positive state of mind, as this has something I have struggled with in the past and carry on fighting towards today. I will always remind my readers that not everything you see on TV or social media is true, so you shouldn’t let society’s standards define you – LOVE YOURSELF! A positive outlook on yourself and life, will get you very far.

I thought a blog would be the perfect way to share more detailed posts and talk about many more topics and experiences which I would love to discuss and share with you all.

Click on the tabs at the top of the page

To find my recipes, nutrition advice, mental wellbeing tips, foodie reviews and travel experiences.

I hope you enjoy my blog!

Sarah – xx

RECIPE – Vegan Biscoff Brownies

Who doesn’t love brownies? Seeing as brownies are a favourite for most and Biscoff cakes are the latest trend in the baking world, I thought I would make some Biscoff Brownies. I made mine vegan so they are suitable for a larger number of you.

I followed Sweetest Menu’s recipe for vegan brownies and added a Biscoffy twist.


  • 140 g plain flour
  • 20 g cocoa powder
  • 200 g caster sugar
  • 80 ml vegetable oil
  • 1 tsp vanilla extract
  • 200 g vegan chocolate (>70% cocoa)
  • 250 ml almond milk
  • 75 g dark chocolate chips or 75 g dark chocolate chopped up
  • 2 tbsps Biscoff spread
  • 5 Biscoff biscuits
Brownie Mixture Ready to Bake!


  1. Preheat oven to 180C conventional /160C fan.
  2. Add to a mixing bowl 140 g flour, 20 g cocoa powder, 200 g caster sugar and mix well.
  3. Add 80 ml vegetable oil and 1 tsp vanilla extract. 
  4. Heat 200g dark chocolate pieces in microwave for 2 mins or till melted.
  5. Add melted chocolate to mixture along with 240ml almond milk and mix well.
  6. Add 75g dark chocolate chips OR place dark chocolate pieces into a bag and bash until small chips form and add to chocolate mixture. Mix gently.
  7. In a separate bowl, add 2 tbsps of Biscoff spread and heat in microwave for 1 min or until melted.
  8. Line a 8 inch baking tin with parchment paper and add chocolate mixture.
  9. Add spoonfuls of melted Biscoff on top and swirl in patterns with knife.
  10. Decorate with chopped Biscoff biscuits. 
  11. Bake for 25-30 mins (skewer should come out clean). 
  12. Leave to cool, then cut into even squares and serve!

A step by step video of how to make these amazing treats is available on my Tiktok.

I hope you enjoy these as much as I do!


Sarah – xx

RECIPE – Gluten Free – Mediterranean Vegetable and Ham & Mushroom Pizzas

Nothing beats a homemade pizza. Not only is this a fun activity to do with your family or friends, but it also tastes 100% more delicious than shop-bought pizzas. Plus it is really quick!

This time I used a gluten-free ready made pizza base by B-free. You can make your own pizza base if you wish.


Mediterranean Vegetable pizza:

  • 1 pizza base
  • 2 tbsps tomato & herb pizza sauce
  • A handful of mozzarella cheese
  • 1/4 courgette
  • 1/4 aubergine
  • 6 sun-dried tomatoes
  • 1 red pepper
  • 1 tbsp olive oil

Ham & Mushroom pizza:

  • 1 pizza base
  • 2 tbsps tomato & herb pizza sauce
  • A handful of mozzarella cheese
  • 3 mushrooms
  • 2 slices of ham
  • 2 tsps black pepper
  • 1 tbsp olive oil


  1. Preheat oven following packet instructions.
  2. Place each base on a foil-lined baking tray.
  3. Cover the centre of each of the bases with 2 tbsps of pizza sauce and leave some space uncovered at the crust.
  4. Cover the tomato layers with a handful of mozzarella cheese.
  5. Add ingredients to your Mediterranean Vegetable pizza. Chop up 1/4 courgette and 1/4 aubergine and layer onto the pizza, followed by 6 sun-dried tomatoes. Slice 1 red pepper and layer on top. Finish off with 1 tbsp of olive oil, all over the top of the pizza.
  6. Then, add ingredients to your Ham & Mushroom pizza. Wash 3 mushrooms, slice and layer onto the pizza. Tear 2 slices of ham into thin strips and layer onto the pizza. Finish off with 2 tsps of black pepper and 1 tbsp of olive oil.
  7. Bake in oven following packet instructions.
  8. Serve with side salad of green leaves and fresh tomatoes, with balsamic dressing.

And after baking…


I hope you enjoy this quick & easy recipe.

Sarah – X

RECIPE – Chocolate Raspberry & Pistachio Brownies

If you like your brownies extra chocolatey and super gooey, this is the recipe for you. Chocolate brownies with a crunchy outer layer and a soft centre, full of raspberries and pistachios.

What make these brownies unique is the natural sweetness from the raspberries and that extra crunch from the pistachios. Inspiration by Madeleine Shaw.



  • 75g butter, plus extra for greasing
  • 128g dark chocolate
  • 1 tsp vanilla extract
  • 3 eggs
  • 250g granulated sugar
  • 75g cocoa powder
  • 1/3 cup vegetable oil
  • 65g flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 200g raspberries
  • 100g pistachios


  1. Preheat oven to 160C fan or 180C conventional
  2. Grease medium tin with butter and line with parchment paper
  3. Weigh 75g butter and 128g dark chocolate in a microwave-safe bowl
  4. Heat butter and chocolate in microwave for 1 min or until melted
  5. Add 1 tsp vanilla extract
  6. Add 3 eggs and whisk
  7. Once the eggs are fully incorporated into the mixture, add 250g granulated sugar
  8. Add 75g cocoa powder
  9. Add 1/3 cup vegetable oil and mix well
  10. Once mixed, add 65g flour
  11. Add 1 tsp bicarbonate of soda
  12. Add a pinch of salt and mix well
  13. Add half of your raspberries (100g) to the mixture, along with half of your pistachios (50g) – we are going to use the rest later to sprinkle on top
  14. Mix well and spread your chocolate mixture evenly across the lined baking tin
  15. Sprinkle over the rest of the raspberries (100g) and pistachios (50g) and push them into the mixture slightly, ensuring the tops are popping out
  16. Bake in the oven for 30-40 mins

Your baked brownie should be crunchy on the outside and soft in the middle but not too soft it can’t hold together. The brownies harden with cooling.


Cut up into even squares and sprinkle over some raspberries and pistachios for presentation. Tastes good with some melted white chocolate drizzled on top.

I am now on TikTok!! You can find this recipe there as well: @foodnatic. Follow me for more recipe videos.

Let me know if you give this recipe a try and tag me in your creations onย Instagram.

Stay safe. Lots of love,

Sarah – x

RECIPE – Moist Banana Bread

Banana bread, a classic treat which you can have for breakfast, as a snack or as a late night bite. I like mine super moist and with some walnuts for extra crunch.



  • 140g butter, plus a bit for greasing the tin
  • 140g caster sugar
  • 40g muscovado sugar
  • 2 large eggs
  • 140g self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp Sweet Freedom vanilla syrup
  • 2 very ripe brownish bananas
  • 85g chopped walnuts

For garnish:

  • Almond butter


  1. Leave your 140g butter out to soften or add to a pan and lightly heat till softened
  2. Heat oven to 180C/160C fan/gas 4
  3. Grease a 2lb loaf tin with a bit of butter – I do this by placing a knob of butter on a sheet of kitchen roll and rubbing it over the inside of the tin
  4. Line the base and sides of the tin with baking parchment
  5. Start making your mixture: cream 140g butter and 140g caster sugar in a big bowl until fluffy
  6. Beat the 2 eggs in a small bowl and stir in slowly to the mixture
  7. In a separate bowl, weigh 140g flour and add some of it to the mixture and stir
  8. Fold in the remaining flour to the mixture and stir in 1 tsp baking powder, 40g muscovado sugar, 1 tsp cinnamon, 1 tsp vanilla syrup and 85g walnuts
  9. In a separate bowl, mash the 2 bananas with a fork till softened
  10. Add the mashed bananas to the mixture
  11. Pour the mixture into the tin and bake for 30-40 mins until a skewer comes out clean – your skewer might still be a bit wet but this is normal ๐Ÿ™‚
  12. Cool in the tin until ready for serving
  13. Chop into thick slices and serve with a spread of almond butter

Share this recipe with family and friends and have fun baking! ๐Ÿ™‚

Sarah – x

RECIPE – Flourless Easy Pancakes

With Pancake Tuesday coming up I thought I would brush up on my pancake making skills and made these delicious Oatmeal Banana Pancakes. I fancied making something different so went for a flourless recipe, using only 3 main ingredients: oats, banana and milk. So easy!



  • 1 medium ripe banana
  • 60g rolled oats
  • 100g milk of your choice
  • 1 tsp ground cinnamon
  • 1 tsp Sweet Freedom vanilla syrup
  • 1 tsp coconut oil for frying

For garnish:

  • Sweet Freedom chocolate mint shot
  • Handful of pumpkin seeds
  • Handful of raspberries


  1. Mash the banana in a bowl and add the oats, milk, cinnamon and vanilla syrup
  2. Blend all ingredients in a food processor
  3. Heat the coconut oil in a frying pan and leave on a medium heat
  4. When hot enough add the mixture to form a small circle
  5. Leave until hardened on the bottom and then flip the pancake
  6. Repeat with the rest of the mixture
  7. Garnish with Sweet Freedom chocolate mint shot, pumpkin seeds and a handful of raspberries538AD07C-F4E2-43A9-8FA6-4295BDD4D5A420D4E744-0AB8-4FEE-A5D1-A84FE127C6CFB33FEF4F-AA84-4F44-A50C-860901DF6D2EE95F9F8D-0B44-4AB3-AAC4-BC35208934F2721DD864-B188-4785-B25E-E81DC89C0A4693D878B9-65FE-47E1-B8D6-5A416F4B088D


Let me know if you try it out ๐Ÿ™‚

Sarah – x

WELLBEING – How to Stay Positive

Life isn’t perfect. Sometimes things happen which bring you down and it can be hard to pick yourself up. However, if life was perfect how boring would that be hey?

How to deal with an issue

When you are feeling down about one thing, you can get trapped in a vicious cycle of negativity and start feeling down about several things which you weren’t really focusing on or putting a negative light on when you were in a good place. However, this can be avoided! Try just focusing on that one thing that brought you down initially and don’t drag other things into your negativity. Focus on that thing and think:

  1. How can you solve the issue or feel better about it? Ask for advice if needed.
  2. Remind yourself that it won’t be an issue forever and the bad feeling will pass or get better.
  3. Deal with the issue now and don’t try avoid it, otherwise it may affect you in a future and will be harder to deal with.

What to do when you feel sad for “no reason”

Occasionally, we feel low and we can’t pinpoint what is causing our negative vibe. Sometimes there is a specific reason so try work out what this is so you can deal with it. Other times, we feel like there is NO REASON WHATSOEVER and we just feel randomly sad… ANNOYING right?! However, there is a way to stop this negative vibe.

99% times I feel negative for no reason is because I am bored. My brain isn’t busy enough so it starts focusing on little things that I usually don’t have time to think about and they make me feel negative. So rule number 1 to stay positive = keep yourself a buuuusy bee! I roughly plan my day every morning to make sure I leave the house at least once a day and have something to do every day. This can be work, a hobby, calling a friend, carrying out sport/ exercise or seeing friends or family.

How to stop stress making you feel negative

Stress is also a massive cause of negativity. So, how to avoid or deal with stress?

  1. Stay organised. Make a list of things you have to do and write down important dates in your calendar to make sure you don’t forget them.
  2. Plan out your weeks if you have a lot to do, to make sure you have enough time to do everything throughout the week and you don’t have to pack everything into one day. This will ensure all your tasks are spread out evenly throughout the week so you have time to rest as well.
  3. Mindfulness. Accept the fact you are stressed and think to yourself “I am stressed, but it is okay”. This will stop you getting more worked up about it leading to further stress. Relax, breathe and push through it. You will get everything you have to done and if you don’t it is completely okay! You are only human! Mindfulness is a key path towards a positive lifestyle.



Love, Sarah xx.

RECIPE – Miso Aubergine & Lentils

This is probably one of my most favourite recipes that I have ever made, so I am very excited to share it with you guys. Sweet miso & mirin aubergine topped with melted feta cheese and crunchy pomegranate seeds, on a bed of lentils and couscous. A plate that combines just the right balance of sweet with savoury, and a variety of textures that just work perfectly together.

  • Serves 4
  • Prepping + Cooking Time = 30 minutes


  • 1 aubergine
  • 1 tablespoon miso paste
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • Olive oil
  • 1 bag Merchant Gourmet Puy Lentils
  • 200g couscous
  • Feta cheese
  • Pomegranate seeds
  • 4 spring onions
  • 4 baby corns


  1. Cut the aubergine in half and score in a criss-cross pattern. Place on a baking tray and drizzle over a generous amount of olive oil.
  2. Bake for 20 minutes till the aubergine has softened.
  3. Chop the aubergine where scored to form cubes, keeping the skin.
  4. Pour boiling water over your couscous and leave for around 5 minutes or until softened.
  5. Add some olive oil to a pan (ideally a grilling pan) and heat the aubergine.
  6. Meanwhile make your sauce by mixing your mirin, miso, soy sauce & honey, and heating in a pan.
  7. Add your sauce to your aubergine and ensure the aubergine cubes are covered in the sauce.
  8. Slice your babycorn in half and fry in a separate pan.
  9. Cook your lentils in the microwave for 45 seconds.
  10. Add the lentils & couscous to a mixing bowl and mix well.
  11. Plate up the lentils & couscous mixture, followed by the miso aubergine and babycorn. Top with a sprinkle of feta cheese, pomegranate seeds and chopped raw spring onions.IMG-8855


Sarah – x


Did you know that most people in the UK don’t include enough fibre in their diet? Average fibre intake in adults is 19g per day, well below the recommended 30g per day.

There are 2 types of fibre: soluble fibre and insoluble fibre. Soluble fibre dissolves in water in our bodies and helps lower our cholesterol levels, decreasing the risk of a stroke or cardiovascular disease. Soluble fibre also helps maintain blood glucose levels, decreasing the risk of diabetes or obesity. Insoluble fibre, on the other hand, absorbs water, increasing the mass of the stool and allowing it to pass through the colon more easily. Not consuming enough insoluble fibre can lead to digestive problems such as IBS, hemorrhoids, constipation or even bowel cancer.

I personally try and include nuts & seeds in my breakfast every morning, as they are both amazing sources of fibre! Let me know what your top tips are for making sure you are getting enough fibre in your day.fibre.jpg

Other foods rich in fibre

  • Wholegrain breakfast cereals, wholegrain pasta, wholegrain bread & wholegrain oats
  • Veggies such as broccoli & carrots
  • Peas, beans & pulses
  • Raspberries, pears, apples, strawberries, figs & raisins

Enjoy these yummy foods rich in fibre!

Sarah – x

RECIPE – Veggie Sausage Pasta Bake

pasta bakePasta bake is such a comforting, tasty meal which is so easy to make and provides you with enough meals for the rest of the week if you are just cooking for yourself. I like adding a twist to my pasta bake and not just making your standard pasta with sauce and cheese. This time I made a veggie version with Linda McCartney chorizo & red pepper sausages, roasted vegetables, tomato & Philadelphia sauce and plenty of cheddar cheese.

I used gluten free pasta, however feel free to use durum pasta ๐Ÿ™‚


  • 500g gluten free fusilli (or durum fusilli)
  • 1 pack of six Linda McCartney chorizo & red pepper sausages
  • 1 red onion
  • 1 courgette
  • A handful of chestnut mushrooms
  • 1 400ml tin of chopped tomatoes
  • 1 tablespoon Light Philadelphia/cream cheese
  • 1 tablespoon smoked paprika
  • 2 teaspoons chilli powder
  • 1 tablespoon ground coriander
  • 1 tablespoon olive oil
  • A handful of grated cheddar cheese

pasta 1pasta 2pasta 3pasta 4Recipe

  1. Cook the fusilli according to packet instructions, around 10 minutes.
  2. Preheat the fan oven to 180 degrees Celsius for 5 minutes.
  3. Chop the courgette, red onion and mushrooms and add to a mixing bowl. Add oil and mix well. Spread the veggies evenly on a baking tray and roast in oven for 15 -20 minutes.
  4. Place the sausages on a separate baking tray and cook in the oven for 15 minutes, following packet instructions.
  5. Once the pasta is cooked, drain and leave aside.
  6. Make the sauce by heating the chopped tomatoes with the cream cheese in a pan. Add the spices and coriander, and heat till simmering.
  7. Pour some of the sauce onto the pasta and mix well.
  8. Place the pasta into a pasta dish. Add the sausages and veggies and top with the remaining sauce and grated cheddar cheese.
  9. Bake in the 180 degrees Celsius oven for 10-15 minutes or until the cheese has melted and the top looks golden.
  10. Share with friends or family, or keep the leftovers in the fridge for up to 5 days or in the freezer for 1-2 months.
pasta bake 2


Sarah – x

RECIPE – Dairy free Gluten free Chocolate Pancakes

Craving some tasty chocolate pancakes but trying to avoid gluten and dairy? Here is the recipe for you!

This recipe can also obviously be altered to include normal flour and cows milk if preferred ๐Ÿ™‚



  • 100g gluten free flour
  • 2 large eggs
  • 300 ml almond milk
  • Vegetable oil
  • 30g cocoa powder
  • 1/2 tsp baking powder

For garnish:

  • Sweet Freedom chocolate mint shot
  • Triple Chocolate Curls
  • Handful of raspberries


  1. Add the flour, baking powder and cocoa powder to a mixing bowl and stir till combined. Whisk in the eggs followed by the almond milk to create a smooth, thick batter. If using a blender, simply add all the ingredients to the blender and blend till the ingredients have combined.
  2. Heat a frying pan and add a splash of oil. Make sure the pan is hot enough and greased before adding the batter, to avoid sticking.
  3. Add a small amount of batter to create a small circle in the form of an American pancake. Quickly add some more batter on top if you would like a thicker pancake. Repeat this till you have used up all the batter.
  4. Stack the pancakes on a plate and top with a squiggle of chocolate mint shot, a handful of raspberries and a sprinkle of triple chocolate curls.

It is tricky at first to judge how much batter to add and at what speed to add it, but you eventually get the hang of it!

Let me know how it goes if you try out my recipe ๐Ÿ™‚ !

Sarah – x