Your LOVE AFFAIR with food!


So often I hear talk of good foods, bad foods, going without, what food is allowed and not allowed....it breaks my heart a little bit.


Going without the food that we love, that warms our soul and brings a smile to our face is like trying to live without oxygen. It's impossible.


This is why so many 'diets' set you up to fail, because they are based on everything you cannot have, rather than what you must have!


My love affair with food has been going on for many years. It excites me, it gives me a lovely warm feeling inside and it makes me very, very happy. How do I balance this affair with eating for health and staying fit and slim....it's easy when you know how. I teach life long principles that empower and enable my ladies to get excited about the food they eat while at the same time losing unwanted pounds.


Find out more about THE SALLY BEE METHOD here


In the meantime, here is my recipe for Lighter Smoked Haddock Chowder. Enjoy my loves

SB xx


Lighter Smoked Haddock Chowder

Gluten Free


This dish is a flexible feast. It’s filling when you are starving and then seems light when a light lunch is required. It must be magic!


Serves 2


1 onion, peeled and chopped

1 garlic clove, peeled and crushed 2 waxy potatoes, scrubbed and thinly sliced

500ml gluten free vegetable stock 2 undyed smoked haddock fillets (about 100g each), skinned and cut into chunks

418g can creamed corn (or sweetcorn...or a mixture of both) 4 tablespoons skimmed milk, or to taste Freshly ground black pepper, to taste

Pinch LoSalt (66% less sodium than regular salt) A handful of fresh parsley, chopped



Put the onion, garlic and potatoes in a large frying pan over a medium heat. Pour over the vegetable stock and simmer for about 8 minutes until the potatoes are soft, but still have a slight bite.


Add the chunks of smoked haddock, the creamed/ whole sweetcorn and half of the milk (if you prefer thinner chowder, add more milk). Season with a little black pepper and a pinch of LoSalt


Simmer gently for 5–7 minutes, until the haddock is cooked (it should flake easily when pressed with a fork).


Sprinkle over the parsley and serve.

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