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It's not a Diet, It's A Lifestyle! By Ursula walsh

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Stuffed Butternut Squash
Clonakilty Quiché with Black Pudding -ad-
Apple Tart made with Pink Lady® apples |ad|
Baby Jogger GT Buggy Review
Quinoa Honey & Mustard Salad with Veggie Clonakilty Pudding |AD|

Ursula Walsh

Ursula Walsh is a qualified health & Nutrition coach who's goal is to help everyone who wants to change to a healthier lifestyle

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Jalapeño Poppers!! The stuffed chillies are gorgeous!! They weren’t spicy at all like not one bit (bought them in tesco) butbif you don’t want to take the risk you can make them with small little peppers! To fill 8 little peppers I used: 2 tablespoons cream cheese 2 tablespoons feta cheese Handfull of cheddar 2 tablespoons chives Handful of parsley Method: Mix all the cheese mix in a bowl - don’t cut peppers in half. Just cut off a tiny part of the front so they are more fillable- check picture to see what I mean Fill them up, add some cheddar on top and place in the oven for 15 minutes at 180 degrees Celcius. They are a great side little dish or just as a snack with crackers 😋👌🏼 #momfitnessdiaryhalloweenspecial . . . . #halloween #halloweenfoodideas #jalapenopoppers #mumsofinstagram #cooking #recipes #vegetarian #sidedish #autumn #irishblogger #itishbloggers #momlife

Roasted Pumpkin 🎃 coconut 🥥 Soup 🥣 Made this on Friday and the whole family loved it ♥️ Ingredients: (serves 4) 1/2 of a big pumpkin 🎃 1/2 of a butternut squash or 2-3 carrots 1 red onion 1 red pepper 1 can of coconut milk (400g) 300ml stock Method: 1. Slice the pumpkin and put it on a tray. Drizzle some olive oil, add sea salt and pepper and dry herbs. Roast for 30-40 minutes at 200 degrees Celcius 2. In the meantime sauté the rest of the veggies as shown in picture 3. Once the pumpkin is ready spoon it all out as shown in picture 4. Add the pumpkin to the rest of the veggies followed by the coconut milk and stock 5. Bring to a boil, simmer for a few minues, blend 6. For the adults you can garnish with a spicy chilli 🌶 7. Enjoy 🎃 star ⭐️ bowl is @marksandspencerireland #momfitnessdiaryhalloweenspecial . #halloween #halloweenfoodideas #halloweenfood #pumpkin #pumpkinsoup #irishblogger #irishbloggers #momlife #recipe #healthy #healthyrecipe #cookwithpumpkin

Costume inspo from previous years. Swipe left to see all of them. Which is your favourite? Mama coco is my fave 👵🏼🌺 #momfitnessdiaryhalloweenspecial . . . #halloweencostume #mamacoco #coco #halloweeninspo #irishblogger #irishbloggers #halloweencostumes #tb #mum #mom #momsofinstagram #mumsofinstagram #stickman #thehighwayrat #costumeideas

How cool are these witch hats? So easy to make and the kids will love them. I used 80g of dark and 1 tablespoon of coconut oil melted together. Just grab an oreo. Put some of the melted chocolate on the bottom and stick it into the oreo. Then pour the rest of the chocolate on top. Let the chocolate hard up a little for a few minutes the fridge. Made the green belt with green fondant and yellow sprinkles! . . . #momfitnessdiaryhalloweenspecial #halloween #halloweenfood #halloweenfoodideas @oreo #strawberry #mumsofinstagram #momsofinstagram #creative #irishblogger #irishbloggers

Pumpkin 🎃 bread! Honestly if you do something this autumn 🍂 bake this pumpkin cake. I baked on a loved heart tin so it looked nicer on my pic but normal bread tin moulds will do the job just as well 👌🏼🎃 2 cups all-purpose flour (400g) 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 170g butter, softened 2 cups sugar (350g) 2 large eggs 400g pumpkin pure In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay. Add the flour mixture and mix on low speed until combined. Pour mix into a bread tin (previously greased or lined with greaseproof paper), and bake for 40 minutes, or until a cake tester inserted into the center comes out clean. For the icing I made a white chocolate ganache made with 100ml of cream and 100g of white chocolate. In a sauce pan heat up the double cream until is very warm but not boiling add chocolate and let them simmer until chocolate melts. Once the bread has cooled down and the ganache too pour over the bread #momfitnessdiaryhalloweenspecial

Stuffed Butternut Squash 🎃 it’s not only pumpkin season! Is also butternut squash season and this recipe is just delicious!!! Ingredients: 1 butternut squash slice in half 1 cup of cooked quinoa 150g cooked chicken (you can leave out and leave vegetarian) 1 red onion 2 tomatos 🍅 1/2 green pepper 1 carrot 1/2 teaspoon turmeric 1/2 teaspoon paprika Handful of fresh parsley or 1 tbsp of dry parsley 100g blue cheese or cheese of choice Sea salt pepper Olive oil to drizzle Method: Pre-heat oven at 200 degrees Celcius 1. Drizzle butternut squash with oil as shown in picture and coon in the oven for 40 minutes 2. In the meantime in a frying pan sauté veggies, quinoa, chicken, add spices 3. Mash the butternut squash to make space for filling 4. Fill them up and add the cheese 5. Return to oven for 10 minutes to melt cheese 🧀 6. Enjoy #momfitnessdiaryhalloweenspecial

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