Last week I have fallen a victim to a horrible virus. It started on Monday evening, my legs seemed to weigh a ton, my head was about to explode and I felt incredibly tired. I thought a good night sleep would make things better. That didn’t happen, I couldn’t sleep much and woke up feeling drained. The headache was still there, and I spend most of the day half asleep on the sofa only to wake up for the school run.

As I found out later I wasn’t the only one who got attacked by this mysterious illness. Several of my friends and even the young man at the supermarket checkout complained about the same symptoms. I am glad to report that headache is gone and I don’t feel like I have kettlebells attached to my legs any more.

The day when I felt the worst all I craved was peanut butter and banana toast. My brain was asking for carbs and refused anything else. Sometimes you must listen to what your body is asking for, within reason of course. Therefore I ate fruit salads, potatoes, pastas and peanut butter and banana sandwiches to get my energy levels up.

Feeling better I wanted to utilise the UFO I found in my veg box . The UFO, as I discovered, was a bag of broad (lima) bean tops. I have never used them before, so I though I would try them in a quick blender soup. It didn’t work out that well. Now I don’t have anything against the taste of wheat grass but I don’t want a whole soup bowl tasting like it. Yes, the broad bean tops experiment was a disappointing failure. I am glad to report that my next experiment was much more successful. Healthy breakfast courgette muffins. Great for breakfast on the go but they will work served with a cup of tea in bed as well. (Hint to my kids...)


If you cannot find unsweetened apple sauce make your own: peel and core some apples, place them into a small sauce pan with few tablespoons of water and cook until soft, add more water if needed. Push the apples through a mouli. 3 medium apples will yield half a cup.

Makes 12

225g (1 and 1/2cups) fine wholemeal flour
1/2tsp bicarb (baking) soda
1 tsp baking powder
pinch of salt
50g (1/3 cup) coconut palm sugar
1 medium courgette(zucchini)
185ml (3/4 cup) almond milk (or another dairy free milk)
1 Tbs apple cider vinegar
80ml (1/3 cup) unsweetened apple sauce
a handful of raisins
a handful of chopped walnuts


  1. In a large bowl combine the flour, bicarb of soda, baking powder and coconut palm sugar.
  2. Finely grate the courgette, place in a tea towel or a cheesecloth and squeeze out the liquid. Add to the flour mix.
  3. In a smaller bowl mix together the almond milk, apple sauce and vinegar.
  4. Add the wet mix into the dry mix. Combine well, do not over mix.
  5. Stir in the raisins and nuts.
  6. Put the mixture into 12 muffin cases.
  7. Bake at 180C oven for about 20min or until golden brown. They should spring back when you touch the top.