Bianca's Fuel-Good Meal Plans

18/04/2026

A little update from me.
The last few weeks have been a whirlwind — moving into my new flat, getting everything set up, and waiting for my new cooker to arrive. She’s finally here, and once she’s connected, I’ll be back in the kitchen creating Fuel‑Good meals again.

I’m not fully back just yet, but I’m getting closer.
Thank you for your patience while I settle into my new space — the feel‑good fuel will be flowing again soon.

20/03/2026

🌿 A Little Life Update 🌿

Hey everyone, I just wanted to pop on and give you a quick update. You’ve probably noticed things have been a bit quieter on here lately, and I didn’t want anyone wondering where I’ve disappeared to.

I’m currently in the middle of a very delayed house move, and it’s turned my whole living space upside down. My kitchen is packed away, my bed is dismantled, and I’m basically living out of boxes — which means creating new recipes has been a bit tricky these past few weeks.

I haven’t stopped, and I definitely haven’t lost my passion. I’m just navigating a temporary bit of chaos while waiting to get the keys to my new place. Once I’m settled, I’ll be back to sharing fresh recipes, quick meals, and all the good stuff you’re used to.

Thank you for sticking with me and for being so patient. I appreciate every single one of you more than you know. New content is coming — just as soon as I’m back in a proper kitchen again.

💛 B

12/02/2026

Hello everyone,
I wanted to share a quick update. I’m currently navigating a major transition in my personal life — including preparing to move home, dealing with ongoing legal matters, and working with Environmental Health regarding issues in my current living situation. On top of that, I’m still recovering from my recent operation and an allergic reaction to HRT, so my body is asking for extra care and patience right now.

With all of this happening at once, my energy needs to be focused on healing, resolving these matters, and getting grounded. Because of that, I’ll be taking a short break from posting and creating content. Consistency matters to me, and the most responsible thing I can do is pause, reset, and return when I’m fully present and feeling like myself again.

Thank you for your understanding and continued support. I’ll be back soon with renewed energy and more feel‑good fuel for you.

10/02/2026

10/02/2026

Valentine’s Day doesn’t have to be about couples, cards, or crowded restaurants 💕

This year, let’s flip the script and celebrate YOU.

✨ Start your day with a nourishing breakfast
✨ Move your body in ways that bring you joy
✨ Get outside and soak up some fresh air
✨ Spend time with people who lift you up
✨ Reignite a passion you’ve been putting off

Because the relationship you have with yourself is the foundation for everything else. When you support your body with good habits, balance and consistency, confidence naturally follows. 💚

And if self-love looks like a little chocolate too? Balance, right? 😉

07/02/2026

Teriyaki Salmon Noodles 🍜✨
A bright, zesty, high‑protein bowl with roasted salmon, crunchy veg, and glossy teriyaki noodles.

Ingredients (Serves 2)
- 2 salmon fillets
- 1 lime (zest + wedges)
- 2 garlic cloves, grated
- Young pea pods (about 80g), sliced lengthways
- 1 carrot, halved lengthways and sliced
- Salted peanuts, crushed
- Soy sauce (about 30ml)
- Egg noodle nests (2)
- Indonesian‑style spice mix (2g)
- Teriyaki sauce (120ml)
- Fresh parsley
- Olive oil (for marinade)
- Water (for the sauce)

Allergens: peanuts, fish, egg, soya, gluten, wheat.

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How to Make It

1. Prep the fresh bits
Heat your oven to a high roast. Zest the lime, cut it into wedges, grate the garlic, slice the pea pods, prep the carrot, and crush the peanuts.

2. Marinate the salmon
Mix lime zest, a squeeze of juice, olive oil, half the garlic, and half the soy sauce. Coat the salmon well.

3. Roast
Place the salmon skin‑side down on a lined tray. Roast until cooked through — usually around 10–15 minutes.

4. Cook the noodles
Boil the noodles until tender, then rinse under cold water to stop them sticking.

5. Stir‑fry the veg
In a hot pan, fry the pea pods and carrot until softened. Add the spice mix and remaining garlic briefly, then pour in the teriyaki, remaining soy, and a splash of water. Add the noodles and toss until glossy and heated through.

6. Serve
Divide the noodles into bowls, top with salmon, scatter peanuts, and finish with lime wedges and chopped parsley.

30/01/2026

Banana Oat Blender Cookies

Ingredients
- 1 ripe banana
- 1 cup oats
- ¼ cup chocolate chips
- Optional: cinnamon or 1 tbsp peanut butter

Method
- Blend banana and oats into a thick dough.
- Fold in chocolate chips.
- Scoop onto a tray and flatten slightly.
- Bake at 180°C for 10–12 minutes.

29/01/2026

One‑Pan Tomato Butter Pasta

Ingredients
- 150g pasta
- 1 can chopped tomatoes
- 1 tbsp butter
- 2 garlic cloves
- Basil (optional)
- Salt + pepper

Method
1. Sauté garlic in butter until fragrant.
2. Add tomatoes, salt, pepper, and simmer.
3. Add cooked pasta straight into the sauce.
4. Toss until glossy and coated.
5. Finish with basil if you have it

29/01/2026

Crispy Air‑Fryer Carrot Fries

Ingredients
- 2 large carrots
- 1 tsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt
- Greek yogurt + lemon for dipping

Method
1. Slice carrots into fries.
2. Toss with oil, paprika, garlic, and salt.
3. Air‑fry at 190°C for 12–15 minutes.
4. Mix Greek yogurt + lemon for a quick dip.

29/01/2026

Bougie Beans on Toast

Ingredients
- 1 can white beans (drained)
- 1 garlic clove
- 1 tbsp olive oil
- Lemon zest
- Chili flakes
- Sourdough slice

Method
1. Warm olive oil in a pan, add minced garlic.
2. Add beans, salt, pepper, and a splash of water.
3. Mash lightly for a creamy texture.
4. Spoon onto toasted sourdough.
5. Finish with lemon zest + chili flakes.