In this video, I share all the tiny hacks and healthy habits that helped me let go of 25kg (55lbs) of excess weight in 2025. No restriction, no calorie counting, no endless hours at the gym, no weight loss medication, and no giving up of all the delicious vegan Nigerian meals I love. With small, daily habits, I was able to up-level my health in a way that surprised even me!
This health journey was much needed - a way to regain more energy, have better sleep, improve health stats and make movement easier.
If you are on a similar health journey, I'd love to hear what's working for you?
Or if you have any questions about my journey, let me know in the comments below.
Want to know how to cook golden sella basmati rice perfectly every single time? In this video, I’ll show you my foolproof method for achieving light, fluffy, and separate grains of rice using the simple ratio of 1 part rice to 2 parts water.
Golden sella basmati is a special type of parboiled basmati rice that has become a favourite in Nigerian rice dishes like Jollof rice, fried rice, and party rice. It’s fragrant, holds its shape beautifully, and never turns mushy, making it the perfect choice for bold and saucy recipes.
Nutritional Tip: Because golden sella is parboiled, it retains more fibre, B vitamins, and minerals than regular white rice. It also has a lower glycaemic index, making it a great option for balanced energy.
Whether you’re cooking rice for everyday meals or preparing for a big celebration, this method will guarantee success. This step-by-step tutorial covers everything from soaking and rinsing to the exact cooking method that guarantees restaurant-quality results at home. Try it with your favourite stews, curries, or Nigerian jollof rice. You’ll see why golden sella basmati is such a game-changer!
Ingredients 2 cups golden sella basmati rice
4 cups water
Pinch of salt (optional)
Method
Step 1: Soak the Rice
Place your rice in a large bowl and cover completely with cool water. Let it soak for exactly 30 minutes. This step is crucial as it allows the grains to absorb moisture, helping them cook evenly and preventing breakage.
Step 2: Rinse Until Clear
After soaking, drain the water and rinse the rice under cold running water. Keep rinsing and gently stirring with your hands until the water runs completely clear. This usually takes 4-5 rinses, sometimes more. Don't skip this step, as removing excess starch is what gives you those perfect, separate grains.
Step 3: Use the Perfect Ratio
Here's the ratio you need to remember: one part rice to two parts water. With 2 cups of rice, you'll use 4 cups of water. This ratio works every time with golden sella basmati.
Add your rinsed rice to a pot and pour in the water. Give it one gentle stir.
Step 4: Bring to Boil, Then Simmer
Bring the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and set your timer for 15-20 minutes, depending on how tender you prefer your rice.
Important: Don't lift the lid while cooking. You need to trap all that steam for perfect results.
Step 5: Rest and Fluff
Turn off the heat and let the rice rest for 5 minutes with the lid on. Then remove the lid and gently fluff the grains with a fork. You should see perfect, separate, fluffy golden grains.
After a few years of not prioritising health, I finally locked in and cracked the code to sustainable weight loss.
In 2025, I let go of 25kg (roughly 55lbs) while keeping up with my 2-year-old toddler. No restrictive diets, no endless gym sessions, no weight loss medications. Just simple, science-backed habits that actually fit into real life.
If you have a weight loss goals this year, I hope you can take away some valuable tips from my experience.
What I Didn't Do
I didn't spend long hours at the gym, give up carbs, count calories, weigh my food, or feel deprived. As a naturally laid-back person juggling motherhood, my approach had to be easy, flexible, and stress-free.
What Actually Worked
Nutrition First: I focused on nutrient-dense whole foods 80-90% of the time, drawing inspiration from the Nutritarian approach. The key? Nothing was off-limits. I simply saved treats for special occasions, and surprisingly, the more I ate minimally processed food, the less I craved anything highly processed.
Understanding My Hormones: This was a game-changer. Learning how to eat and move in sync with my menstrual cycle made everything feel more intuitive and supportive rather than restrictive.
Movement I Actually Enjoyed: Daily walks became my foundation. Even just 10 minutes made a difference. I occasionally added yoga and strength training, but consistency with simple movement won over intensity. I am now exploring more targeted resistance/strength training.
The Power of Sleep and Hydration: These basics made more impact than I ever realised.
The Real Secret? Patience and Progression
I didn't start everything at once. I began with nutrition, then gradually added movement, cycle-syncing, and intermittent fasting. Building habits in stages made the entire process feel effortless rather than overwhelming.
The result? Beyond the 25kg lost, I gained mental clarity, better sleep, improved health markers, and overall wellbeing that's actually sustainable for life.
Want the full breakdown? Watch the complete video where I dive deeper into each strategy, share specific resources that helped me, and explain why this approach works when diets fail.
If you’ve been craving a wholesome homemade bread that’s vegan, gluten-free, yeast-free, and delightfully simple, fermented quinoa bread might just become your new obsession. This recipe uses only quinoa and water (plus a pinch of salt if you like), relying on natural fermentation to create a beautiful, hearty loaf with a subtle tang.
In this post, I’ll walk you through the ingredients, the fermentation process, and how to achieve a sliceable loaf with a nutty aroma and incredible nutritional benefits.
A wholesome, earthy flavour that pairs beautifully with sweet or savoury toppings
It’s also fantastic for meal prep. Store in the fridge for up to a week or freeze slices for easy breakfasts.
Serving Ideas
Spread with avocado, sea salt and chilli flakes
Top with peanut butter or tahini and a drizzle of maple
Serve alongside soups and curries
Use as the base for open-faced sandwiches
Toast and enjoy with hummus
Ingredients
(Makes 2 Loaves)
- 900g raw quinoa
- Water (enough to cover + 2 cups for blending)
- 1/4 teaspoon salt (optional)
- 1-2 tbsp mixed seeds (optional)
Method:
1. Place the quinoa in a large bowl and cover generously with water. Let it sit for 24 hours to soften and begin fermenting. You may notice tiny bubbles forming. After soaking, rinse the quinoa several times until the water runs clearer. This removes bitterness and surface starch.
2. Add the soaked quinoa to a blender or use a hand blender. Pour in water a little at a time, blending until the grains break down into a thick, porridge-like batter. It won’t become completely smooth - that’s totally normal for this bread. Add salt here if you’re using it.
3. Transfer the batter to a clean bowl, cover it, and let it ferment overnight or for about 12 hours. During this time, the batter will naturally puff slightly, smell tangy, and develop air bubbles.
4. Grease or line two loaf tins. Pour the fermented quinoa batter into the tins and top with mixed seeds if using.
5. Bake at 180°C for 1.5 hours, or until the loaves are firm and lightly golden. Remove from the oven and allow the bread to cool completely before slicing.
If you’re familiar with Nigerian food, then you already know and love moi moi - a savoury steamed bean dish made from peeled black-eyed beans or honey beans, peppers, onions, and spices. It’s a beloved staple served with jollof rice, garri, ogi, and more.
But what if we took the same method that has stood the test of time and turned it into something sweet? One day, I was daydreaming and wondered: what if moi moi met chocolate? And just like that, a new recipe was born: Chocolate Moi Moi, a delicious twist on a classic, with a soft texture similar to steamed chocolate cake or rich pudding… but made entirely from beans!
This recipe follows the exact same technique as traditional moi moi, but instead of savoury ingredients, we swap in naturally sweet ingredients, cocoa, and melted chocolate.
This recipe is:
- Gluten-free
- Naturally sweetened with dates
- Rich in protein and fibre
- Chocolatey but not overly sweet
- Deliciously soft and pudding-like
Ingredients
(Makes 5)
- 400g peeled beans
- 200g dates (chopped)
- 500ml water, for blending
- 1 tbsp olive oil
- 35g cocoa powder
- 100g chopped dark chocolate or choc chips
Method
1. Soak the beans in water for about 4 hours, then rinse and drain.
2. Chop your dates and soak them for an hour to soften. This makes blending easier and creates a natural caramel-like sweetness without added sugar.
3. Add the soaked beans, dates, and 500ml water into a blender. Blend until completely smooth and creamy. Transfer to a mixing bowl.
4. Stir in the olive oil and cocoa powder.
5. To take things up a notch, fold in 100g chopped dark chocolate or chocolate chips. These melt into little pockets of richness all through the pudding.
6. Steam the mixture in moi moi leaves (see video for method) or ramekins for 1 hour over low heat.
7. Once done, let the parcels cool slightly before unwrapping. You should have a perfectly set, tender pudding that holds its shape — firm yet melt-in-your-mouth soft, with streaks of melted chocolate running through it.
It’s rich but not overwhelming, lightly sweet, chocolatey, and filled with wholesome protein. It’s an unexpected dessert that feels nostalgic yet brand-new.
Serving Ideas
- Serve warm with a drizzle of warm plant-based chocolate sauce.
- Pair with fresh strawberries or sliced bananas.
- Top with coconut flakes or crushed peanuts.
- Chill in the fridge for a firmer, fudge-like texture.
Let me know in the comments - do you think this twist on a Nigerian classic is genius or too adventurous? Have more ideas for sweet moi moi flavours? Drop them below!
For many of us, choosing a plant-based lifestyle is a decision rooted in our values - from ethics to environmental impact and personal health. We put a lot of thought into what we eat, ensuring our diets are rich in plants, whole grains, and legumes. But being informed about how your body absorbs nutrients is essential for optimal health.
Think about it: even the healthiest vegetables need a little fat, like oil or the omega-3s themselves, for your body to properly absorb their vital, fat-soluble nutrients. Simply eating the nutrient isn't enough; the process of absorption is what truly matters. This foundational truth about bioavailability is key to understanding effective supplementation.
The Omega-3 Gap in Many Vegan Diets
Omega-3s are essential for our brains, hearts, and overall health. They come in three important forms:
ALA (Alpha-Linolenic Acid):The short-chain Omega-3 found in plant sources such as chia seeds, flaxseeds, and walnuts. EPA (Eicosapentaenoic Acid)andDHA (Docosahexaenoic Acid):The long-chain Omega-3s responsible for supporting cognitive function, heart health, and overall well-being.
Here’s the challenge: our bodies can convert the short-chain ALA from foods like chia and flax into EPA and DHA, but this is an incredibly inefficient process. It’s like trying to fill a high-performance engine with a leaky garden hose—some fuel gets in, but you won’t reach your full potential.
To truly support your cognitive and cardiovascular health, a more direct and effective method is needed, because relying on food alone may not be enough. That’s where a smart supplementation strategy comes in.
A Better Way to Absorb Your Nutrients
A new answer is emerging in the form of a Vegan Omega-3 Lysine Complex by APOKRA. This isn’t just a basic supplement; it’s a completely different way to deliver nutrients to your body. By chemically bonding Omega-3 fatty acids to the amino acid lysine, this complex unlocks a superior absorption pathway.
Think of it this way: a standard Omega-3 molecule has to navigate a slow, inefficient process to get into your bloodstream. But when you attach Omega-3 to lysine, it can “hitch a ride” on a specialised transport system designed for amino acids - one your body naturally absorbs with high efficiency.
The result? A much higher percentage of Omega-3 is absorbed and delivered to where it’s needed most - in your brain, heart, and nervous system. This dramatically increases the bioavailability of the supplement, meaning you get more value and benefit from every dose.
Why This Product Works for Our Lifestyle
This advanced method provides a more effective way to optimise your Omega-3 intake, and it aligns perfectly with a plant-based lifestyle:
Purity:Sourced from clean, algae-based sources, free from the toxins sometimes found in fish oil.
Effectiveness: The superior absorption means you can efficiently achieve your health goals.
Ethical:100% vegan, providing a solution that’s both effective and completely free from animal products.
By choosing a product that focuses on the science of absorption, you’re making a strategic investment in your health.
An Exclusive Welcome Offer for My Readers
I was so impressed by the science behind APOKRA’s absorption technology that I’ve partnered with them to create an exclusive welcome offer just for this community.
To help you start your journey, APOKRA is offering a10% discounton your first month’s supply - plus aspecial bonus for your second month.
Here’s how it works:
Go toapokra.comand choose yourVegan Omega-3 Lysine Complex.
At checkout,enter voucher code: TOMI10to receive10% offyour first order.
Once your first order is confirmed, APOKRA will email you avoucher for your second month. Claim Your Second Month:Use your voucher to receive yourentire second month’s supply free of charge - just cover the postage, and APOKRA will handle the rest.
This complete welcome package gives you a full two-month (60-day) supply for a fraction of the price - the perfect window to experience the difference that superior absorption can make for your focus and well-being.
Final Note
This exclusive offer is only available through the voucher code TOMI10 and is the perfect way to invest in your long-term cognitive and cardiovascular health.
There’s something deeply satisfying about creating your own skincare from simple, natural ingredients. No preservatives, no harsh chemicals, just wholesome goodness that your skin and hair will love. This whipped shea butter recipe is one of my all-time favourites. It’s soft, creamy, and feels like pure luxury, yet it takes little time to make.
If you’ve been struggling with dry skin, eczema, acne scars, stretch marks, or even frizzy hair, this might be the gentle remedy you’ve been looking for.
Whipped shea butter is exactly what it sounds like: raw shea butter that’s been softened and whipped with oils until it’s fluffy, airy, and silky smooth. The result is a light, buttery cream that melts into your skin and locks in moisture for hours.
Traditional shea butter can be thick and hard to spread, but when whipped, it transforms into a cloud-like texture that’s both luxurious and easy to apply.
Shea butter is a powerhouse ingredient that’s been used in West Africa for centuries. It’s naturally rich in vitamins A, E, and F, and offers incredible benefits for both skin and hair:
- Moisturises deeply and restores elasticity. - Soothes eczema and irritation thanks to its anti-inflammatory properties. - Fades scars and stretch marks with regular use. - Protects against dryness during cold months. - Boosts collagen production for smoother, younger-looking skin.
- Conditions hair, reducing breakage and frizz.
Because it’s 100% natural, it’s also safe for pregnancy. It's a great option for preventing or treating stretch marks.
How to Use Whipped Shea Butter
- For the skin: Massage into damp skin after a shower or bath to lock in moisture. Works beautifully on elbows, knees, feet, and hands.
- For the face: A tiny dab goes a long way, especially if you have dry or sensitive skin.
- For the hair: Melt a small amount between your palms and apply to dry ends or use as a deep-conditioning sealant for curls and coils.
Ingredients:
- 500g raw, unrefined shea butter
- 80g coconut oil
- 200ml extra virgin olive oil
- 1–2 tbsp almond extract (alcohol-free) – or a few drops of any skin-safe essential oil of your choice
Method:
1. Melt the shea butter and coconut oil over a double boiler until liquid. Keep the heat low to preserve their nutrients. Turn off the heat once melted.
2. Pour in the olive oil and stir gently until everything is smooth and combined.
3. Add the almond extract and stir.
4. Cover with cling film and freeze for about an hour, until the edges start to harden but the centre remains soft.
5. Whip with an electric hand mixer or stand mixer for 10–15 minutes. After 10 minutes, you’ll get a light, fluffy texture. Keep going for a thicker, creamier butter (my personal preference).
6. Scoop into clean glass jars and store in a cool place.
This whipped shea butter is pure, nourishing, and endlessly versatile. It’s helped me care for my skin through dry winters and humid summers alike — and it’s become a staple in my self-care routine.
If you try this recipe, I’d love to hear how it works for you!
These oil-free plantain crackers are made using five simple ingredients and worth a try if you love experimental recipes. These aren't your average store-bought crackers. Made with plantain flour, they're naturally vegan, gluten-free, grain-free, and nut-free. Plus, there's absolutely no oil needed, which means they're lighter and won't leave you feeling greasy afterward. The best part? They pack a serious flavour punch with scotch bonnet chillies and smoked paprika.
They're crunchy and perfect for dunking into your favourite dips. Whether you're team guacamole, hummus or salsa, these crackers will elevate your snacking game.
Plantain Flour: if you've never worked with it before, you're in for a treat. Plantain flour is made from green plantains that have been dried and ground into a fine powder. Nutritionally speaking, plantain flour is impressive. It's packed with resistant starch, which acts as a prebiotic and feeds the good bacteria in your gut. You'll also get a healthy dose of potassium (great for heart health), vitamin C for immune support, and vitamin A for eye health. Unlike wheat flour, plantain flour is naturally gluten-free and has a lower glycemic index, making it a fantastic option for those managing blood sugar levels. The flavour is mild and slightly sweet, which makes it incredibly versatile. In these crackers, it provides the perfect neutral base that lets our spices really shine.
Scotch Bonnet Chilli Flakes: help to bring the heat, but don't worry you're in complete control of the spice level. Scotch bonnets are known for their fruity flavour alongside their serious kick. From a health perspective, chilli peppers are nutritional powerhouses. They contain capsaicin, the compound responsible for their heat, which has been shown to boost metabolism, reduce inflammation, and may even help with pain relief. Chilli peppers are also rich in vitamin C, often containing more than citrus fruits. If scotch bonnet sounds too intense for your taste buds, feel free to substitute with red pepper flakes or cayenne pepper.
Smoked Paprika: brings a beautiful smoky depth to these crackers. It's important to use a good quality smoked paprika, which adds that wonderful barbecue-like flavour that makes these crackers extra delicious. Paprika is loaded with antioxidants, particularly beta-carotene and vitamin E, which help protect your cells from damage. The smokiness comes from the peppers being dried over wood fires, creating that distinctive flavour that pairs beautifully with the mild sweetness of plantain flour.
Ingredients: 1 cup + 3 tbsp plantain flour 1/2 tsp chilli flakes 1 tsp smoked paprika Pinch of salt (optional) 1 and 1/2 cups warm water
Method:
1. Add the flour to a large bowl, along with the chilli flakes, paprika and salt.
2. Add the warm water and mix well until everything is well combined and there are no lumps. You should have a crepe-like batter that coats the back of a spoon.
3. Pour the mixture onto a large baking tray lined with a silicone mat and spread it out with a spatula.
4. Bake in a preheated oven at 200C for 10 minutes. Take out of the oven and leave to cool for a few minutes. Once cool enough to handle, gently peel off the mat and use a knife to cut it into squares.
5. Place the squares back on the mat and bake for another 30 minutes until firm and crunchy. Leave to cool completely before serving.
While these crackers are delicious on their own, they really shine when paired with creamy dips. The spicy, crunchy texture contrasts beautifully with smooth guacamole or hummus. They also hold up well to chunky salsas without getting soggy.
