Hey ladies, we are restarting the free coaching Q&A's this Tuesday 🥳 They will be moving to monthly instead of weekly due to limited time on my calendar, so please join to ask any questions you have on Coeliac health and wellness 🧡 We'll also be adding a monthly wellness webinar with an industry professional, so I will keep you all posted! You can find the event and link to join in the calendar section, hope to see you there 😁

This is a really good one when you want something filling and full of flavour, but still easy to put together at home. It’s high in protein and feels a bit different from your usual meals without being complicated. 📊 Per serving: 629 calories | 57g protein | 76g carbs | 11g fat Here’s what you’ll need 🛒: - Chicken breasts (150g) - White potatoes (150g) - Gluten free soft pitta (we use warbuton) - Red onion (100g) - Low fat Greek yogurt (150g) - Cucumber (100g) - Garlic puree (5g) - Gyros seasoning (check it’s gluten free, we used pyrmat from ASDA) Here’s how to make it 🧑‍🍳: 1. Season the potatoes with salt, pepper, and all-purpose seasoning. 2. Spray with 1 cal oil and air fry at 180°C for 20-30 minutes, shaking often, until golden and cooked through. 3. Dice the chicken and add to a bowl. 4. Add the gyros seasoning and a tablespoon of the yogurt. 5. Mix well, then add to skewers with onion. 6. Cook in the oven at 180°C for 15-25 minutes (or until cooked through). 7. Toast the pitta bread. 8. For the tzatziki: mix the remaining yogurt with diced cucumber and garlic puree. 9. Once everything is cooked, assemble in the pitta with chips, chicken, onion, and tzatziki. 10. Optional: squeeze over some lemon juice before serving. Love, Ella 🧡

This is one of my absolute favouritessss 😁 Its super tasty, takes just a few minutes to throw together, high in protein, and it works perfectly for an easy lunch or a fast dinner during the week! 📊 Per serving: 494 calories | 47g protein | 44g carbs | 14g fat Here’s what you’ll need 🛒: - Gluten free soft pitta (59g) - Cooked chicken (100g) - British honey roast cooked ham slices (35g) - Red onion (50g) - Bell pepper (50g) - Grated cheddar cheese (20g) - BBQ sauce (20g) - Heinz tomato ketchup (20g) Here’s how to make it 🧑‍🍳: 1. Preheat the oven. 2. Cut the pitta in half. 3. Spread the BBQ sauce and ketchup evenly across the pitta. 4. Rip the cooked chicken and ham and spread evenly. 5. Add the red onion and bell pepper. 6. Sprinkle over the grated cheddar. 7. Bake in the oven for 6-8 minutes until the cheese is melted and slightly crispy. 8. Optional: drizzle over a little extra BBQ sauce and top with spring onions. Love, Ella 🧡 PS. We use Warbuton's gluten free pitta that is the best we've found so far!

When this client joined us, it had only been 6 days since her coeliac diagnosis! She was overwhelmed, confused, and unsure what her new lifestyle was even meant to look like. She knew she wanted to feel better in her body. She knew she needed support. But between a demanding teaching job and gym anxiety, she had no idea where to start. Fast forward just 10 weeks, and she’s: ✅ Down 9lbs and visibly leaner ✅ Less bloated, less inflamed, and finally feeling like herself again ✅ Walking into the gym with confidence ✅ Building strong, sustainable habits that fit her life This isn’t just about weight loss. It’s about feeling empowered and in control of your body again! And learning how to live well with coeliac disease, instead of feeling like it’s running the show. A huge well done to her - we’re so proud of everything she’s achieved 🧡 If you're newly diagnosed and want to lose weight / bloating / inflammation, watch Phase 1 of the course. The most important first step is building the skills and healthy habits needed for a sustainable transformation! Once you can do these consistently, the results will flow easily ✨

This one is a great example of how a really simple meal can still feel satisfying and flavourful. It’s high in protein, full of flavour, and surprisingly easy to make at home, perfect when you want something balanced that doesn’t require loads of effort. 📊 Per serving (½ recipe): 495 calories | 57g protein | 36g carbs | 13g fat Here’s what you’ll need 🛒: - Boneless skinless chicken breasts (500g) - Olive oil (15g) - Nando’s medium peri-peri sauce (30g) - Smoked paprika (5g) - Garlic granules (5g) - Lemon juice (15g) - Potatoes (300g) - Paprika (for chips) - Broccoli florets (200g) - Garlic cloves (5g) - Salt and black pepper (to taste) Here’s how to make it 🧑‍🍳: 1. Preheat the oven to 200°C (fan). Butterfly the chicken breasts by slicing through the middle horizontally so they open like a book. 2. In a bowl, mix the olive oil, peri-peri sauce, smoked paprika, garlic granules, lemon juice, salt, and pepper. 3. Coat the chicken breasts in the marinade, making sure they’re fully covered. Leave to marinate in the fridge for 10-20 minutes (or longer if you have time). 4. Cut the potatoes into chunky wedges. Toss with a little olive oil, paprika, salt, and pepper. 5. Spread onto a baking tray and bake for 25–30 minutes, flipping halfway through, until golden and crisp. 6. While the chips cook, heat a non-stick pan or grill pan over medium-high heat. 7. Cook the marinated chicken for 5-6 minutes per side until cooked through. 8. Steam or blanch the broccoli for 4-5 minutes until tender but still bright green. 9. In a pan, sauté minced garlic in a little olive oil for 1-2 minutes, then toss the broccoli through with salt, pepper, and a squeeze of lemon. 10. Serve the butterfly chicken alongside the crispy chips and garlic broccoli. Love, Ella 🧡