In this little corner of the internet you’ll find healthy but delicious recipes and the ramblings of a 20 something student with a peanut butter addiction.

Healthy Twenties is all about balance, positivity and keeping it simple!



4 Aug 2016

Chocolate Brownie Oatmeal

This oatmeal is so rich and gooey, it’s like eating a chocolate brownie for breakfast (hence the name). It’s one of my all-time favourites and I’m so excited to share it with you guys!


  • ½ cup oats 
  • ½-1 cup almond milk 
  • 1 small mashed banana 
  • ½ tsp vanilla extract 
  • 1-2tbsp cacao powder 
  • Fresh raspberries  


  1. In a small saucepan, bring the oats and 1/2 cup almond milk to boil 
  2. Once the oats are bubbling, turn down the heat Stir in the mashed banana, vanilla extract and cacao and simmer until thick and creamy 
  3. You may want to add some more almond milk at this point if the oats are too thick for your liking (I usually add 1/2 cup) 
  4. Pour into a bowl and top with fresh raspberries, chopped banana or other fresh fruit! 

If you’ve tried one of my recipes, I would love to hear about it! Leave a comment below or tag me on Instagram #healthytwenties
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3 Aug 2016

Titika Active Couture

Let’s talk gym clothes for a moment. It’s safe to say that I spend more time in gym leggings than is socially acceptable but they’re just too damn comfy!

I’m always on the hunt for new statement pieces and so when I was asked to photograph an outfit for Titika Active, I couldn’t say no! If you haven’t heard of Titika, they are a Toronto-based brand specialising in transitional active wear. Every item on their website is stylish, effortlessly luxurious and super versatile! Don’t believe me? You can check it out for yourself here.

I paired the Lacey Sports Bra in Black with their Popart Leggings and am wearing a size 2 in both.

Let me start off by saying that I love this entire outfit! All of the items fit perfectly and are extremely comfortable. The Lacey bra provides great support and the mesh detailing at the front makes it breathable. As for the leggings? They’re perfect! The material is really high quality and they don’t slip down or ride up when exercising. I will definitely be keeping a close eye on what Titika has to offer in the future!   

All views and opinions expressed in the article are my own.

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28 Jul 2016

Vegan Blueberry Muffins

You would never know that these little muffins were made without eggs. They’re so fluffy and have fooled the whole family which is a huge success if you ask me.

So whether you’re vegan or not, these muffins are delicious and definitely worth a try!


  • 90g plain white flour
  • 90g wholemeal flour 
  • 2 tsp baking powder 
  • ½ tsp salt 
  • 1 tsp cinnamon 
  • 60g agave syrup or honey 
  • 1 large banana 
  • 60ml plant milk (I used unsweetened almond milk but if you want your muffins to be sweeter you can use the sweetened version) 
  • 65g melted coconut oil 
  • 150g fresh blueberries  


  1. Preheat your fan oven to 160c 
  2. Combine flours, salt, cinnamon and baking powder in a large mixing bowl and set aside 
  3. Add banana, agave, coconut oil and plant milk to a blender and whizz into a smooth mixture
  4. Combine wet and dry mixtures and stir until combined 
  5. Fold in the blueberries 
  6. Divide the batter between 12 muffin cases (they should be about 3/4 full) 
  7. Bake in preheated oven for 17-20 mins (until golden brown) 
  8. Try not to eat them all at once!

If you’ve tried one of my recipes, I’d love to hear about it! Leave a comment or tag me in your social media posts with #healthytwenties

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8 Jul 2016

Healthy Peanut Butter Cups

I’m not entirely sure when my obsession with peanut butter began but it’s safe to say I’m obsessed with the stuff. It’s just too damn good.

At the moment I’m hooked on Pics Peanut Butter which is made using simply peanuts and sea salt (the way it should be done if you ask me!). It comes all the way from New Zealand but don’t worry, you can still get it here in the UK via their website!

So, back to the recipe, these peanut butter cups are so quick and easy to make. They use 3 clean ingredients and are a favourite in my household!

You will need:
1 cup vegan chocolate chips (or 200 grams dark chocolate)
Roughly 1/2 cup peanut butter (or nut butter of your choice)
4 tablespoons of melted coconut oil (divided)
10 cupcakes cases (I like to use silicone ones but paper ones work just as well)

1. Add the chocolate and 2 tbsp of coconut oil to a pan and melt on a low heat until combined.
2. Spoon a little of the chocolate mixture to fill the bottom of each cupcake case
3. Place in the freezer for about 3-5 mins to slightly set
4. Meanwhile, in a separate bowl combine peanut butter and remaining 2 tbsp of coconut oil.
5. Add a small scoop of the PB mix in the centre of each cupcake case and gently flatten with the back of a spoon
6. Scoop more of the melted chocolate mixture to cover the PB mixture.
7. Return to the freezer for about 15 mins before serving

I've found they keep well in the freezer for up to a week but just remember to take them out roughly ½ hour before serving to ensure they’ve thawed out a little.

Jasmin ♥
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1 Jul 2016

Wild Food Cafe

Last week I finally got the chance to visit a café that has been at the top of my wishlist ever since I developed an interest in health and well-being – The Wild Food Café in Neal’s Yard, London.

If you have never been to Neal’s Yard, I urge you to go and explore this magical place. The courtyard is full of quirky buildings painted a rainbow of colours, and the amount of greenery really makes it hard to believe you are still in London!

The café itself was smaller than I expected, but the atmosphere was electric! Despite being way past lunch time (3pm) it was still so busy. I was lucky enough to get a seat next to one of the big windows looking out onto the courtyard.

Every detail of the café has been well thought out – from the large open kitchen to the beautiful Himalayan salt crystal lamps on each table.

It took me far too long to decide on what to order (everything sounded so delicious), but I eventually chose the Raw Ginger and Rhubarb Slice. Have a look at the menu yourself here.

All I can say is wow. The slice was so creamy with the perfect combination of fresh rhubarb and spiced ginger. It was so indulgent that I still can’t believe that it’s entirely raw! And as for the food presentation? I hope my photo does it justice!

Overall, I really cannot recommend the Wild Food Café enough and I will definitely be returning to try out more of their delicious menu! Click here to visit their website.
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Delicious Three Ingredient Pancakes

This 3 ingredient pancake recipe will work every time! They won’t fall apart, no sticking to the pan or turning to mush. They taste great and you can make them in minutes with ingredients you’re sure to already have at home.

  • 240ml almond milk 
  • 1 spotty banana 
  • 140g wholegrain rolled oats (made into a flour) 
  • Coconut oil (for frying) 
Optional: cinnamon, berries, vanilla.

  1. Firstly make your own oat flour by adding rolled oats to the food processor and pulsing until they have ground into a powder-like consistency 
  2. Then place banana and almond milk into the mixer and pulse until mixture is smooth. 
  3.  Add a little coconut oil to a pre heated frying pan and then spoon 2 tbsps of the mixture into the pan
  4. After 2-3 minutes (once bubbles begin to appear) flip the pancake over and cook for another 2 minutes. 
  5.  Serve with fresh fruit, yoghurt, peanut butter etc...
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