07787 474148 

About Me 

Hi my name is Cathy and I came to find Reiki through my own health journey. 
For many years I suffered from depression and anxiety, which made my day to day life hard and stressful, not being able to achieve all I wanted to because of these illnesses was very frustrating which caused a never ending negative cycle. 
I was however determined to get well, I tried medication from the doctor and it just made me feel worse, so I decided to try a mindfulness meditation course the doctor had suggested to me. 
Through doing this, showed me how to rethink things to turn my negative thinking into positive and it taught me how to be more present in the moment. 
Because of the stress I felt it caused an excessive amount of tension in my shoulders & head, leading to much discomfort and difficulty sleeping. I attended my local therapist for some massage and she suggested I try Reiki, I did and I've never looked back. 
Not only has it helped me to release all old negative thought patterns, Reiki has freed me from depression and most of my anxiety issues. 
It has shown me there is light at the end of a very long tunnel, I just needed to be shown that light and how to use it. 
So I decided to become a Reiki practitioner to continue to help myself heal and to help heal others. 
I absolutely love what I do, it means a lot to me, I love to see how much a difference I can make to somebodies life, it’s so very rewarding. 
I used massage a lot to help relieve many of my symptoms including my tension. It was so good to have this regularly to keep on top of stiff sore & achy muscles, it helped me to cope better and relax.  
I wanted to bring massage and reflexology into my therapies as I know first hand how beneficial they can be. 
Diet and exercise 
Diet is an important part of our healing journey, so many of us are addicted to sugar, alcohol, nicotine, drugs, medication or even junk food. 
I have found personally that with certain foods I am very sensitive to and I have cut out wheat, rich dairy foods and sugar. I drink mainly water and my alcohol consumption is small, I feel much better for this. I used to drink a lot, smoke and eat sugary cakes, desserts and even sugary breakfasts but after cutting all of these out (which wasn't easy granted) my energy levels have rocketed, my skin is so healthy, my hair and nails are in fab condition, it's been well worth it.  
I exercise too, this also increases my energy levels and strength and just all round makes me feel great. 
It's a combination of healthy living, diet, exercise and healing that give you the best results, plus your willingness to change your habits and routines that no longer serve you. 
There are so many simple health recipes online these days, pinterest is amazing! 
I will add a new recipe every month to show you how you can change your everyday meals and snacks for the better. 
Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato 
The roasted broccoli and roasted tomatoes can be made ahead and stored in the refrigerator for up to 3 days before adding to the cooked chicken to warm before composing the quinoa bowls. 
Servings 2 bowls 
For the Chicken 
1 6- ounce skinless, boneless chicken breast 
1/4 cup olive oil plus 2 tablespoons 
1 lemon juiced and zested 
2 cloves garlic pressed or minced 
2 teaspoons dried oregano 
1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
1 cup Roasted Broccoli -Simply slice into florets add a little olive oil and roast in an oven or pan fry until they start to brown and crisp up. 
1/2 cup Roasted Tomatoes - Pop cherry tomatoes into the oven and roast for 10 minutes. 
For the Quinoa 
1 cup dried quinoa 
1 teaspoon kosher salt 
Crumbled feta cheese 
Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight. 
Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes. 
Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through. 
Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes. 
To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve. 
Gluten free pancakes (gluten free not taste free!) These are really yummy and you can top them with anything you like. 
1 1/4 c gluten free baking flour, oat flour or coconut flour 
1/2 c vanilla greek yogurt or dairy free yoghurt 
2 eggs, lightly beaten 
stevia to taste 
3/4 c almond milk or to desired thickness 
1 tsp baking powder 
1/2 tsp soda 
2 tsp vanilla extract 
pinch of rock salt 
*bananas, raspberries, sliced almonds and maple syrup for topping if desired 
In a large bowl, stir together the flour, baking powder, baking soda, salt and stevia. Add in the eggs, milk, vanilla extract and yogurt and mix until combined. Let the batter rest 5 minutes. 
Heat a pancake pan or skillet over medium-low heat and prepare with non-stick spray or coconut oil. Cook pancakes 1/4 cup at a time and use the back of the measuring cup to smooth out the batter in an even circle. Cook until bubbles start to form, flip and cook the other side until golden brown. Repeat until you have used all the batter. 
If you have any questions please don't hesitate to contact me 
Happy eating! 
Cathy x 
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