chilli, Flexitarian, Gluten free, Healthy food, plant based, refined sugar free, Sugar free, Sugar free recipe, vegan

Easy Black Bean and Butternut Squash Chilli – Veggie Weekdays 

The weather has significantly cooled down in our part of the world. Those boiling hot, sultry summer days are over, allowing for lovely activities such as breezy and sunny beach walks with the Cubs. This is very definitely one of my favourite times of year, largely because I get back to making one pot family dishes that are filling, tasty and easy to prepare. 

This chilli it is full of flavour but mild in heat thus allowing the kids to have some  too. If your children are the sort of children that will eat a vegan chilli – that is. 
Annoyingly, my little people Cubs are not adventurous enough to eat this sort of meal at this point in their young lives. My nearly-three year-old is a bizzarely fussy creature.  For example, he dislikes hearty yet simple dishes like cottage pies in favour of plain pasta and butter but will happily munch away on marinated olives. Offer him a spaghetti bolognese – a dish nursery flavoured and textured enough that children universally tend to agree is acceptable – and he’ll run a mile. He will, however, scoff down the saltiest extra mature cheddar you can find over a Babybel. 
My eight/nearly nine month-old girl is still weaning and was off to a promising start gleefully consuming most food laid out before her. Now, however, she is turning her nose up (by that I mean cementing her lips shut and spoon-dodging) at anything green and healthy-looking.  So she has arrived at the developmental picky eating phase early but sadly it doesn’t extend to loo paper, sandy flip flops and cardboard cereal boxes which are, to my speedily crawling and standing baby girl, all edible items.

On to today’s recipe…As part of our veggie days (we are currently having three days a week that are solely vegan or vegetarian) I try and make sure we have beans and pulses as a protein source in our main meals on these days. I buy dried beans and soak them but for speed I suggest using canned beans. This recipe is quick, healthy and very tasty. Roasting the squash beforehand is key. The sweet caramelised butternut squash balances the spicy smoky elements to the dish. To save time, I buy a large butternut squash cut it into small cubes in advance and keep it in a zip lock bag in the fridge. This way it is ready to roast or steam when you need it. 

Easy Black Bean and Butternut Squash Chilli 

1 can black beans (I used dried black beans and soaked them for 12 hours but a can is quicker!) 

2 cups (300g or so)  or so of butternut squash cut into cubes

1-2 tsp cumin

1-2 tsp smoked sweet Spanish paprika 

3-4 cloves garlic crushed 

2-3 cups (0r 300g ish)  fresh mixed cherry tomatoes 

4 cups or so (1 litre) vegetable stock 

Olive oil or preferred coooking oil

Bunch of Fresh coriander and limes to serve 

Preheat oven 200C Fan. Prepare the butternut squash, place in an oven dish, brush over oil and sprinkle with salt and pepper and roast for 25 mins or so until soft and slightly caramelised. Meanwhile heat the oil and fry the spices and garlic on a low heat for a few minutes until garlic turns golden. Add beans, then tomatoes, stock and squash, cook for around 30 minutes if using canned beans and or an hour and 45 minutes if using soaked beans (check the pack instructions and cooking times). 

Season to taste, serve with rice, or in a wrap with guacamole, sour cream or natural yoghurt, lime juice and sprinkle with plenty fresh coriander. I put some of my homemade almond butter on top as this adds a different but delicious flavour. 

Dairy free, Flexitarian, grain free, Healthy food, Low refined sugar, Parenting, Uncategorized, vegan

Hazelnut Butter with dark chocolate and pink salt – Being healthy(ish)

There are gender stereotypes when it comes to how children develop. Boys are  generally labelled as being more active early on and girls are supposedly slower to get moving but tend to tackle speech early.
This proved true with our first baby,  a highly active boy who decided that nine and a half months was a good time to start walking. Not too long after, the news came in of baby number two being on its way.  As I was sleep-deprived to a torturous degree and had been paying regular visits to A&E  with a tiny accident-prone toddler, I was rather relieved to learn at the 20 week scan that we were having a girl. 

I foolishly fed into the notion that girls are slower to master those gross motor skills.  I happily fantasised that our baby girl would be discussing her favourite reads but not rolling over until she was two. 

How wrong I was. The Girl Cub was born and rolled over at 12 weeks.  At six months she pulled herself up to her brother’s train table and now at eight months is crawling at high speed, walking along holding onto furniture and is into everything her deliciously chubby little paws can get at. She is exactly the same as her brother. She also doesn’t think sleep is very important either….a female clone of him, infact.  Apparently, genetics are not in the market for accommodating our expectations with regards to gender characteristics.

As a result,  blogging doesn’t happen very often nowadays and a fabulously healthy refined sugar-free, super clean diet is also ‘hit and miss’ now that I am a mummy of two super active and  nocturnal human cubs.   We try to be healthy in between whatever the day throws at us (unless of course it throws cake).
For this week’s recipe I bought pre-toasted hazelnuts but you can buy natural ones and  roast/toast them yourself. 180C Fan for 10 minutes on a baking tray should do it. 

We try to be healthy in between whatever the day throws at us (unless of course it throws cake).

Hazelnut Butter with Dark Chocolate and Pink Salt 

200g toasted hazelnuts

4/5 squares of dark chocolate 

1- 2 tbsp mild coconut oil

Pink Himalayan Salt to taste 

Optional: 1 tbsp maple syrup

Whizz up the hazelnuts in the food processor until fully ground down, add other ingredients blend until it smooth. Last for up to a month in an air tight container. 

Until next time x 

Dairy free, family food, Gluten free, Healthy food, Mocktail, plant based, refined sugar free, Sugar free, Summer drinks

Healthy Summer Mocktail – WaterMelon-gate

“I don’t know. You’re weird.” My husband replied when I asked him why on earth  I was juicing an enormous watermelon at 10pm on a Friday night. I’d just asked myself the same question – with both cubs soundly asleep and an evening to myself I could be doing any number of less- ridiculous things. But no. There I was, elbow-deep in watermelon chaos. 

By contrast, last Friday I was munching my way through an enormous bar of milk chocolate, Lindt hazelnut – the monster bar. I am on a health kick now but my sweet tooth needs to be sated.  Inspired by a watermelon, strawberry and mint smoothie recipe that I found in my recent purchase – Sugar Free in a Hurry by Davina McCall, I set about slicing up the melon. Instead of just using a small amount as the book suggests and taking a slice, I get chop-happy  and turn the entire giant watermelon into large cubes. I then can’t fit it in the fridge because it’s already so jam- packed with vegetables. 

Shortly thereafter I find myself juicing the entire thing, reasoning that I can refrigerate and freeze the liquid easily in various shaped containers – I can even make lollies for the cubs! “This is the best idea ever! We’ll be super hydrated with delicious cool watermelon juice to drink all day tomorrow!” I think to myself. 

20 minutes later, there’s watermelon everywhere. I should add that I don’t own a juicer and was blending and sieving the liquid – prompted by visions of my two-year-old rejecting the watermelon mush but happily slurping away on the sweet juice. Therefore my previously perfectly clean -ready-for-breakfast-the-next-day kitchen was now a total mess which was going to add another half an hour of cleaning up to my evening. It was at that point that I began questioning  my actions. 

That brings me to this variation on the smoothie recipe but more of a mocktail/juice. It’s actually delicious but maybe you can go about obtaining the watermelon juice in a less farcical manner. 

Healthy Summer Mocktail 

250ml/2 cups watermelon juice or blended watermelon 

Handful fresh strawberries 

1/4 cup fresh mint leaves

Squeeze of lime juice – optional . 

Slice strawberries, then add to glass with mint, lime and watermelon juice or blend. 

The cub slurped away! 

Dairy free, Flexitarian, Gluten free, grain free, Healthy food, Low refined sugar, Parenting, plant based, refined sugar free

Honey Almond Cookie Dough Balls – A reward for surviving bath and bedtime 


Man Cub: “What are you doing Mummy?” Me: “I’m cleaning up the juice you spilt on the floor darling”. I will then answer the same question anywhere between five to ten times until the task is done and then I am onto the next. Repeat with playdoh, lego, toothpicks, biscuits, and anything else you can possibly think of, until bed time. 

Now we are nearing bath and bedtime.  A process that takes anywhere from 45 minutes to an hour and a half. The Man Cub has never been a great fan of sleep, not when he was a baby and definitely not now. Just before bedtime every night, he gets a crazy look in his eye and then he goes on the run. This act is usually accompanied by demented laughter, and we, his exhausted parents, have to try and catch him, wrangle him into his pijamas and settle him down for storytime. Eventually, (that’s a looonnng ‘eventually’ by the way) there is quiet, and for a hour or two before we ourselves turn in for the night, we have the house (and fridge) to ourselves. 

By this point I have usually spent most of the day forgetting to eat or eating really healthily. Yesterday for example, I spent so much time in the kitchen meal prepping pack lunches for my husband and the man cub as well as prepping and freezing food for the weaning baby girl cub that I didn’t eat much at all with the exception of raw veggies and rice cakes……

Which brings me to this: 

A friend of mine on Instagram recently posted the below meme: 

 This made me laugh out load (and cry a bit –  as it couldn’t be more me). Inspired, I made these super quick and healthy sweet treats to help me stop snacking on actual chocolate. If you, like me, turn into the Hungry Catepillar at night, you may just enjoy these too. 

Honey Almond Cookie Dough Balls

Prep time: 10 mins 

3-4 tbsp ground almonds

3 tsp honey 

1 heaping tbsp crunchy almond or peanut butter

Pinch sea salt

50g of 85% cocoa solids chocolate – optional 

Combine all ingredients (except chocolate) mix well until a thick paste forms. At this point you might want to sprinkle in a tiny bit more of the ground almonds if mixture is too sticky. Then roll into bite sized balls. It should make about 15. Refrigerate.  Optional: Melt chocolate and drizzle over. Refrigerate. Enjoy. 

Until next time x 

Banana bread, Chocolate banana bread, Flexitarian, Gluten free, Healthy food, Low refined sugar, refined sugar free, toddler food, vegan

Chocolate Protein Banana Bread – The Banana Triangle 

Some of my Instagram followers have asked for the recipe to my chocolate protein banana bread/cake. I am currently stuck under my sleeping three month -old with my two year- old who is also asleep next me. I have 100 things to do in the house, an ironing pile that is going to bury us alive soon if I don’t set about shrinking it and endless laundry to fold and sort. I am stuck here, scared to move in case I wake them up. I am alone this evening and the usual bedtime routine is out the window as both children needed my full attention at once, refusing to sleep and now we are where we are and I am writing this evening off productivity-wise. I accept defeat and have been outwitted by my very small children. They know daddy is out and that mummy is a confused mombie that can be easily manipulated. As such I may as well write the recipe out and post it for you all. Before I do, however, I will explain why I made this bread. 

My two year-old will eat bananas when we are at someone else’s house. Each time I fall for his clever trickery and at the next supermarket shop I excitedly buy a bunch of bananas thinking that he will consume them. He refuses them every time. Every. Time. Even if I whizz them up in a smoothie shrouding them with strawberries, yoghurt and maple syrup, he will reject them. The subject torments me. It leaves me questioning everything banana. Is it this house? Is it the bananas? Is it me offering the bananas? I am buying the wrong bananas?( I usually buy yellow ones – they seem the obvious choice) Do they enter the threshold of our house and suddenly take on the appearance of broccoli to his toddler-tinted vision? Even offering the banana in a voice with a ‘Minion’ affectation doesn’t work. There is something I am missing, something critical that his clever toddler mind knows and my stupid adult one doesn’t. It is a mystery. A cold case. 

One thing I do know is that I personally dislike bananas, especially the smell of overripe toddler- rejected ones. So I decided that this time I wouldn’t leave them to decompose completely and would make banana bread. So here it is. Note. This is more of a chocolate protein bread with a hint of banana. 

Chocolate Protein Banana Bread/cake 

1- 2 overripe bananas –


1/2 cup maple syrup or rice malt syrup 

1/2 cup coconut oil or melted organic butter 

2 eggs or 2 flax egg (2 tbsp flaxseed powder and 3-4 tbsp water) 

1/2 cup That Protein – Blissful Brown Rice and Raw Cacao Protein powder 

1 cup gluten free self raising flour 

1 cup dark chocolate chips 

1 tsp vanilla paste or extract 

Pinch salt 
Preheat oven to 180C (Fan). Grease loaf tin. Combine eggs, syrup, vanilla paste, oil and bananas. Sieve flour and protein powder. Add to wet ingredients and then add chocolate chips and salt. Stir well until thoroughly combined. Pour into loaf tin. Mixture should be like cake mixture, not too runny. Sprinkle extra chocolate chips on the top before placing in oven. 
Bake for 45-50 minutes. Prick centre of cake with and if it comes out clean it’s ready. 

I think I’ve remembered it all. Hopefully you’ll enjoy it. The Cub did after all. 

refined sugar free

Chocolate Peanut Protein Bars – ideas for a Refined Sugar Free March and other stories  

As part of our ‘Refined Sugar Free March’ I have been experimenting with vegan protein powder and have come up with a healthy protein packed chocolate fix to see us through the month.

Standard protein bars can be full of whey and I am trying get the family back on a more plant based diet. That, and I am trying to create a budget friendlier protein bar as eating healthily can be very expensive. Especially when you buy  weird and wonderful ingredients that you use once, end up sitting in the cupboard until you eventually move house and have to throw them away because they’re out of date. I am still prone to buying bizarre things from the health store. For example, on Monday after I dropped my two year-old at nursery for the morning, I decided to pop to our local health store for a browse. This can be quite dangerous for my weekly grocery budget. Now I am back in healthy mode, I am once again a health-food fanatic and super nerd. So that day, it was Purple Sweet Potato Powder that caught my eye. I picked it off the shelf and read the back of the pack to see what you could use it for. It turns out that it’s rather nutrient dense and can be added to smoothies, bakes, soups and stews. The substance looked rather vibrant and I suddenly had visions of presenting my two year-old with a  ‘Gruffalo Purple Prickles’ (he is an avid Julia Donaldson fan) flavoured smoothie that unbeknownst to him would be carrying spinach and avocado.  So I bought some. 

Once home, I excitedly gathered all the ingredients that were to be sneaked into this supposedly brilliant purple smoothie that would delight my son’s imagination and have him slurping down the greenery that he normally rejects without exception.  I also thought that I’d disguise all the veggie flavours with a dollop of honey. As soon as the Cub heard the blender whizz, he came bounding into the kitchen as he usually does to ‘help’. 

I thought “Quick! He’s coming let’s chuck some of the magic purple powder in before he sees the green liquid!” 

The brilliant purple colour that I had imagined was more of a greeny-mauve and looked as though it had already been digested. 

The Cub was next to me saying “what’s dat mummy?” I explained that it was a ‘Gruffalo Purple Prickles’ smoothie. His little face lit up and he then asked to try it. So I quickly dipped a spoon in to taste check for sweetness before serving it to him. I instantly grimaced at the smoothie that tasted as awful as it looked and then realised that his little eyes were watching me. I then smiled and said in a CBeebies Presenter voice “That’s a yummy Gruffalo smoothie! Let’s just pop a bit more honey in before you try it!” 

It was too late. He’d seen my face. He knew it was the kind of thing silly adults slug back super fast and chase down with a coffee in the morning.  He’d humoured me about it being made from the appendages of a Julia Donaldson character but it was definitely not going past his lips. 

So there we are, toddlers are no fools and health food stores amoungst the good – do sell the odd and arguably non-essential consumable for idiots like me to spend their cash on. 

This protein bar recipe is, in my opinion, a good one that should curb our chocolate cravings, replenishing and hopefully seeing us through those afternoon  energy slumps for this month.   

Chocolate Peanut Protein Bars 

Makes 6-7 protein bars. 

Approx.  180 calories and 10g protein per bar. 


4 medjool dates (add more if you like a sweeter bar)

4-5 tbsp unsweetened almond milk

1 tbsp peanut butter powder *

2 tbsp peanut crunchy butter

3 scoops of Sunwarrior Classic Chocolate Protein Powder

1 tsbp cacao nibs

For the topping:

2-3 tbsp coconut oil 

1-2 tbsp crunchy peanut butter – I am using Bulk Powders 100% Roasted Peanuts – Peanut Butter 

1 tsp cacao powder 

1/4 pod vanilla 

1-2 tsp coconut palm sugar

In a food processor, combine dates and almond milk until smooth. Add peanut butter. Pulse until smooth. Now add dry ingredients, protein powder and peanut butter powder and cacao nibs. Tip it onto baking paper and start to mound it all together with your hands and it will stick together. Using a rolling pin or just mould with your hands, shape into a rectangle and slice into six or seven bars of about half an inch in thickness. 

To make the topping,  melt the coconut oil, add peanut butter and stir until combined. Add vanilla. Stir well. For a marbled effect Pour half  the mixture over the bars and then add the cacao powder, stir well and then pour over the remaining bars. Sprinkle the coconut sugar evenly over the bars and then place in the fridge to set. 

Enjoy with a cup of coffee. X 

*My original recipe used only peanut butter and no peanut butter powder. I have made these with peanut butter powder (two thirds) to keep the fat and calories down but this does mean they are a bit dryer than my original bars, I like them like this but you may prefer to use all peanut butter and not the powder.

refined sugar free

Overnight Protein Oats- Making preparations for our Sugar – Free March during naptime 

For many parents, their child’s naptime is planned and occurs at the same hour everyday for a set amount of time – a very sensible approach to my mind.  As ‘sensible’ and I have never really been on the same wave length, my babies’s naptimes are a little less like clockwork and a lot more child-led. Naptime for my two year-old is some time in the afternoon, hopefully before 4pm, for at least half an hour and no more than an hour. My eight week-old girl sleeps masses during the day, so the moment my son nods off at the same time in the tandem buggy is when I race home to try and squeeze in as many things from my ‘To do’ list as possible. It’s naptime right now and despite the fact I have a horrible head-cold and should be sleeping whilst they sleep, I am preparing overnight protein oats for myself and my husband for breakfast tomorrow morning. 

This is part of the preparation and  commitment to both my husband and I winning at ‘Sugar-Free March’. We missed ‘Sugar-Free February’ mainly due to a distinct lack of will power on both our parts,  blamed mainly on pregnancy hormones (neither of us were pregnant in January or February but that’s beside the point) when it came to Marks and Spencer’s fresh chocolate eclairs. 

So here it is, my recipe for overnight protein oats: 

Overnight Protein Oats 

Makes two large bowlfuls: 

2 cups of Oats

2 scoops of Sunwarrior Classic Chocolate Protein powder

3-4 cups of unsweetened almond milk 

2 tbsp chia seeds

Optional: 1 tbsp honey

Top with raspberries and cacao nibs 
Combine all ingredients, place in separate bowls and store in the fridge ready to enjoy in the morning! 

My next blog will include the recipe to my chocolate Peanut protein bars. Which will be posted very soon.

Dairy free, Gluten free, Healthy food, Low refined sugar, Toddlers

4 Ingredient Chocolate Peanut Butter Truffles  –  Getting out of the house with two cubs in tow

I make sure we go outside every day, whatever the temperature. But when you have a mess-making whirling dervish of a two year-old and a cluster feeding six week-old, sometimes it can take until nearly mid- afternoon before you are finally ready to leave for the great outdoors. 

Once you are outside and walking around, you realise why it really took so long to get there – its England, it’s February and it’s freeeeezing. The Cubs are super warm in their 26 layers of clothing, blankets, footmuffs and body suits, topped off with a wind breaker rain cover acting as their very own mobile  conservatory. They could be in the Bahamas for all they know. Meanwhile, I am bracing the snow and wind, pushing a ridiculously-wide tandem buggy,  which is basically like wheeling a hot dog stand around, to which my hands feel like they have been cryogenically frozen. 

So as it was -1 degree celsius yesterday, I put off going out a little longer to make these with the mancub. 

Chocolate Peanut Butter Truffles 

These are tasty and incredibly easy to make. You can even make them look prettier if unlike me your sous-chef isn’t 2 years old.  


10 medool dates 

1/2 cup or 125 g natural crunchy peanut butter

1 tbsp raw cacao or cocoa powder

1/3 cup or 75 g dark chocolate chips  or dark chocolate

Combine dates & peanut butter in food processor. Pulse on high for 5 minutes. Add cacao/cocoa powder and pulse for another 5 minutes. Mound and roll mixture into balls – makes around 25. Place in freezer for 10 minutes to set. 

Melt chocolate and then drizzle over or dip the balls into it. Place in fridge until chocolate sets. Then enjoy. 

Until next time folks. X

Mummy brain, Parenting, Picky eaters, toddler food, Toddlers

This blog is changing focus and Mummy/Baby brain (or Brian as I keep spelling it) is a thing, by the way. 

So here it is, I haven’t posted for months, the reason being that I massively fell off the healthy food wagon due to crazy pregnancy hormones. Prior to that I was following a strict diet that excluded all  processed foods and refined sugar.  I was the healthiest I have ever felt and it was great! 
Then, six months ago I started feeling a bit off-colour when I was preparing a pearl barely risotto which was being photographed for the vegan recipe spread for the Gibraltar Magazine. Suddenly all the ingredients made me feel extremely repulsed. I wasn’t ill, so the only explanation for this pointed in one direction. A pharmarcy trip and a couple clear blue tests later,  and I was fully informed as to why buckwheat, seeds, and all things lean and green (basically my entire diet) were making me extremely nauseated. 

Yep, Cub II had settled in and taken entire control of my body and senses. 

Up until that point, I was blogging nearly every day and posting the recipes that I was feverishly creating.  I have since realised that it was turning me into one of those annoying people who analyse every ingredient that’s in each morsel consumed. The recipe creating and blogging started to take over my life. As such my husband was left with only scraps of my attention, as I’d be on my laptop all evening, totally engrossed. That, together with a little refined sugar, more meat and animal based products were necessary to restore domestic bliss.  

Healthy food blogging had to be on the back burner or out the picture depending on where the next nine months’ course would steer me. 

So to sum up, this blog is changing. It’s main focus is going to be about being a mummy to small people and all that goes with it.*

That means fabulous family days out, giggling with your toddler at utter nonsense, watching each stage of your child’s development with glittering eyes, excitement and awe.  However, sometimes it also means whacking the TV on and letting Peppa Pig run on demand, whilst acquiescing to the 15th demand for dry Cherrios in a bowl at 3pm,  knowing that most of said Cherrios will be speckled around the sitting room within a few moments, just so you can get the washing up done….Oh and your brain cells being increasingly replaced with what feels like CBeebies theme tunes, playdoh and Tubby custard. 

The Cub II bun is still baking and is due to arrive in 8 weeks. I have a wildly active two year-old boy and  I find myself speculating as to how I’ll survive with another, whilst being poorly equipped with the aforementioned tubby custard brain. Then I see all the other mummies, some with two under two, smiling with their lovely hair do’s and generally appearing to have it all together and I think, it can’t be that hard, can it? ….. Watch this space.

See you soon x 

*(Disclaimer:When I am feeling inspired to lose the baby weight once Cub II is here, I can’t promise I won’t be an annoying health freak again but I’ll try and be balanced and not fall into the deepest depths of veggie obsession) 

Dairy free, family food, First trimester, Gluten free, Healthy biscuit, Healthy food, Pregnancy, refined sugar free, Sugar free, Sugar free recipe, toddler food, Uncategorized

Peanut Butter Protein Cookies -Back to ‘healthy’ we go



If you follow my blog, you may have noticed that I haven’t posted any recipes for a while. I absolutely love blogging and particularly about food but that evaporated overnight when I woke up one morning around two months ago detesting all foods, with the exception of white bread, crackers, crisps, ice and frozen Tangfastics. The most baffling one was the frozen Haribo Tangfastics, something that only raging first trimester pregnancy hormones could possibly dream up.

Luckily, as I was starting to worry that my new diet of starch, sugar and fat wasn’t really the best nutritional start  for cub 2,  I woke up two days ago and I was back (well sort of) to normal. The morning sickness/cravings/aversions monster and I seemed to have parted company  and for the first time in weeks I have been able to face cooking and baking with gusto.

So this is my first creation for a while. It’s very easy and only take around 15-20 minutes to make from start to finish. Don’t be nervous, its been tested by others – the Cub and Hub are huge fans -so go ahead and get baking!


Peanut Butter Cookies with Chocolate Chips 


1 cup of  crunchy peanut butter (I used Smuckers Natural Salted Peanut Butter – but there are tons of them out there so just pick your favourite)

1/3 + 1 tbsp (approx) cup raw coconut palm sugar

1 egg

1/3 cup gluten free flour

1/3 cup dark chocolate chips (I used Real Food Source Chocolate Chips)

Drop or two of vanilla extract

Pre-heat the oven to 200 C (Fan). Combine all ingredients in a bowl, shape into 10 golf ball-sized balls and flatten  each one on to a grease-proof cookie sheet or tray lined with baking paper. Bake for 10-12 minutes.

Allow to cool. The cookies should be chunky and crunchy on the outside and soft inside.

Enjoy. x