Spiralized Twisty Fries

This version of the fast food favourite takes only five minutes to put together and is super satisfying.
You also get to play with my favourite kitchen toy; The Spiralizer, which is always fun (for me)!
Not even a recipe really, all you need is your desired mix of seasoning and a potato. Simples!


My seasoning mix is pretty predictable as you’ll note from so many of my recipes and is only a guideline for you to use,
coat your twisties with whatever seasoning you’re in the mood for.
Below is my usual;

1 Tsp. Garlic Powder
1 Tsp. Smoked Paprika
1 Tsp. Cracked Black Pepper
1 Tsp. Salt
1/2 Tsp. Chili Flakes
1. Tbsp. Olive Oil

You will also need 1 large (sweet) potato


Preheat the oven to 160 Degrees C.
I always leave the skin on the potato or sweet potato as so much of the vegetables nutrition is locked into the skin.
My advice is to give the spud a good scrub and then swirl it through your Spiralizer.
Once Spiralized, coat the twisties in the olive oil and your chosen seasoning evenly.
Spread them out on some greased parchment paper and place on an oven tray in the middle of your oven.
These twisty fries only need about 8-10 minutes so be sure to keep an eye on them, shaking the tray about 5 minutes in to
keep them from sticking to the parchment paper.
Remove your twisty fries from the oven once golden brown and serve with your favourite sauce.

What’s In Clodagh’s Cupboard?

To stay consistent with eating healthy when you’re on-the-go, it’s important to keep your pantry or cupboard stacked with handy, go-to items.

This way, you’ll always have something on hand even when the fridge shelf is looking a bit bare (it’s usually the week for payday for me, sometimes I have sleep for dinner).

The trick is to stay organised and have enough of the essentials on hand at all times. You can build up your collection a little bit over each trip to the supermarket or go all guns blazing and dedicate one trip to a full sweep.

A stocked pantry also helps me to make all my own sauces and seasonings so I’m less likely to reach for the flavoured powder packets and jars of sauce.

I’m also free to play around more and create some really interesting and delicious flavours by adding pinches of this and dashes of that as I go.

Below is a breakdown of what lives in my cupboard;


 Dried Herbs and Spices

Chilli Flakes
Cayenne Pepper
Smoked Paprika
Cumin Seeds
Ground Cumin
Cardamon Pods
Ground Coriander
Ground Black Pepper

Stock Cubes are a great essential to have on hand but it’s important
to buy a good quality stock.
I have endless cubes of vegetable, chicken and beef stock cubes sitting on the shelf and
use them with almost all of my dishes whether it be for
dry seasoning or mixed with boiling water.

 Tinned Goods

Chick Peas
Mixed Beans
Chopped Tomatoes
Tuna in water or brine
Coconut Milk
Kidney Beans

Soup tins are good to have in an emergency as a back-up meal and also as additions for main meals such as chicken and broccoli bake (see main meals for recipe).


Thai Green Curry Paste (best to make your own from scratch but always handy to have if you are time poor. See my recipe for details).
Soy Sauce
Fish Sauce
Barbeque Sauce
Sweet chilli sauce
Franks Hot Sauce (Original)
Gravy Granules


 Nuts, Seeds & Grains

Cous Cous
4 Seed Mix
Pumpkin Seeds
Brown Rice
Brown Pasta
Medium Noodles (great for a quick stir fry)

 Bits and Bobs

Large bag of porridge oats (used for so many of my recipes as you will come to see)
Brown flour
Baking soda
Artificial sweetener
Brown sugar
Green tea
Chamomile Tea
Dark chocolate chips
Pitted Dates
Dried Figs
Balsamic Vinegar
Good quality Olive Oil

 This list is not exhaustive and your pantry will certainly have more and differentiating flavoursome inhabitants to mine.

You can simply use this list for some inspo or to add to your already packed pantry. It’s totally down to you!

Soulful Soup

Soup. The epitome of comfort food. A centrepiece in the Irish family home. You really can’t beat coming home to a steaming bowl of fresh homemade soup. It’s the ideal dish to maximise your veg intake and keep your fridge clean. Almost any combination of vegetables will fuse to create a tasty and fresh pot of homemade goodness for you to enjoy.

The key to a good soup is down to the stock and the seasoning. Using the right balance of each will help you blend together all of your ingredients and drink up your dish down to the last drop. I love the concept of homemade soup as part of a fresh, wholesome diet as you can make it in bulk to freeze off and meal prep and you can keep going back for more without feeling guilty as the core components are water and vegetables. Its Win Win!

With most of my recipes, you will see that I suggest using pretty much whatever is available for general dishes, it’s always fun to experiment. The same definitely goes for soup. Here I just want to share with you some of my favourite soup recipes and hope to inspire you to try your hand with what’s in the vegetable drawer and have some fun with it.

Use my recipes more so as a guideline and don’t be afraid to add a bit more or a bit less of ingredients like garlic, chili, water content depending on how thick / thin you like your soup etc. I often stray from the recipe and am always happy with the end result.

Green Soup

This is my personal favourite at the moment as it is a combination of some top Superfoods and tastes surprisingly amazing.


1 head broccoli, chopped
1 head cauliflower, chopped
1 bag baby spinach leaves
1 bag kale leaves
4 cloves garlic, chopped
1 brown onion, chopped
2 vegetable stock cubes
Salt & Pepper to season
1 Tbsp. Olive Oil
750ml – 1 litre water (may vary)


Heat olive oil on a hot pan and add garlic and onion until it starts to brown.
Add the cooked onion and garlic to a large soup pot and then pop your broccoli, cauliflower, spinach and kale in too.
Crumble in both stock cubes and add some salt and pepper to taste.
Boil the kettle and pour in enough water to just cover your vegetables and stir.
Bring the pot to the boil, stirring occasionally.
Once the soup has been brought to the boil, reduce the heat and let it simmer
for about 10 minutes or until the broccoli and cauliflower have softened.
Whip out your trusty hand blender and get to work blending your vegetables to your desired consistency.
If you prefer a thinner soup, gradually add some more hot water as you blend until your happy with the consistency.
Do a taste test and decide what seasoning you want to add more off, if any.
I’m big on flavour so would likely add some more black pepper and crumbled stock.
Once you’re happy with the taste, let the soup simmer away for another few minute so it has evenly heated through.
Some recipes advise leaving soup to simmer for up to 30 minutes but I like the idea of the vegetables being as fresh as possible so I remove it from the heat and serve once I’m happy with the taster and am sure it’s hot throughout.

Green soup is so nutritious and a nice, hot alternative to a green juice in the colder months. It is packed full of vitamins and minerals and will leave you feeling full and satisfied after a nice big bowl.
Again, don’t be afraid to vary the recipe by adding any other green veg you might like or have on hand. It will taste good and nourish you either way.


Carrot & Coriander Soup


4 carrots, peeled and chopped
400 grams butternut squash, peeled and de-seeded
1 large brown onion, chopped
2 garlic cloves, crushed
1 litre vegetable stock
2 tspn. ground coriander
1 tspn. ground cumin
1 tspn. ground cinnamon
1 tspn. sweet paprika
1 tbsp. honey
1 tbsp. olive oil
1/2 cup Greek style yogurt
Coriander leaves, to serve


Heat olive oil in a large saucepan.
Add onion and garlic and stir until they start to brown.
Add ground coriander, cumin, cinnamon and paprika and stir for about a minute.
Add carrots, butternut squash and stock and bring to the boil.
Once bubbling, reduce the heat and simmer for about 30 minutes and remove from the heat.
Using your hand blender, whizz your ingredients until you reach the consistency you desire.
Return the pot to the heat and stir in the honey and greek yoghurt.
Cook on a low heat for a couple of minutes adding any extra seasoning you think will work and do a taste test until happy.
Sprinkle some fresh coriander leaves on each serving and enjoy!


Spicy Tomato Soup


6 large tomatoes, chopped
250 grams cherry tomatoes, halved
1 tin chopped tomatoes
1 large brown onion, chopped
2 garlic cloves, crushed
1 litre vegetable stock
2 tspn. ground coriander
1 tspn. cayenne pepper
1 tspn. cracked black pepper
1 tspn. sweet paprika
1 tspn. chili flakes
1 tbsp. olive oil
1/2 cup greek style yoghurt
Basil leaves, to serve
Salt & Pepper to taste


Heat olive oil in a large saucepan.
Add onion and garlic and stir until they start to brown.
Add ground coriander, paprika, cayenne pepper, cracked black pepper and chili flakes and stir for about a minute.
Add your fresh tomatoes and tin of tomatoes and stock and bring to the boil.
Once bubbling, reduce the heat and simmer for about 20 minutes and remove from the heat.
Using your hand blender, mix it all up until you reach the desired thickness
Return the pot to the heat and stir in the Greek yogurt.
Do a taste test and decide if there is anything extra you would like to add with regards to herbs, spices or seasoning.
Once certain that youre the best soup chef ever, serve with a sprinke of fresh basil leaves and a bit more cracked black pepper.