What is deep tissue massage?

Deep tissue massage is a powerful and effective healing tool to relieve tense, strained muscles and to bring the body back to homeostasis.

This treatment has excellent healing results. It is a technique that uses really slow movements with firm pressure.

What is causing the tightness?

Tight and tense muscles are the result of over use or too much time in the same position putting your body under strain and weakening muscles. This creates blockages in the body, where there are blockages tension builds and problems are created.

How it works?

Muscles respond best when they are being eased out of tension. The firm pressure restricts blood flow momentarily and then encourages new blood to flow into the area as the pressure is moved along the muscle this helps to decrease the blockage and ease tension.                                                                                                                                                                                      If muscles are worked too hard and too fast they tighten up as the body tenses to protect itself this in turn can create tension in other areas.

Who it’s for?

Deep tissue massage is an ideal treatment for people who are training or working out and trying to speed up recovery. As well as for anyone who is dealing with tension that has been building up over time for example in the shouder area from working at a desk for long hours.

It really is important to have regular treatment and to address problem areas before they begin affecting other parts of the body and other parts of your life.


Ana Maria Conneely

Feel at ease.



Natural facelift massage

A deeply relaxing and highly beneficial treatment which targets the surface layers of the face as well as the deeper layers of facial tissue.

I love this treatment, not only do you feel completly relaxed afterwards you can also feel the results. The skin feels invigorated and refreshed. I use high quality jojoba oil which helps to balance the skins condition, it is basically an adaptogen for the face. It works wonderfully on areas of either oily or dry skin.

Natural Facelift Massage uses Acupressure and the traditional Eastern systems of massage such as Ayurvedic Indian Face massage. It also adopts some techniques from Facial Reflexology all of these methods help to restore and reinvigorate the skin giving you a healthy glow.

Just like any other part of the body the muscles in the face can become tense causing fine lines. Also exposure to pollution and over use of products can leave the skin looking a bit dull. Natural facelift massage can help to releive tension in the face and stimulate blood flow for a healthy and radiant complexion.

For further details and to book an appointment contact me on:



Feel at ease.

Ana Maria Conneelyfullsizeoutput_477


5 week ‘Back to Balance’ programme


Most of my clients and students live very full lives. They work a lot. They have family and social time. They exercise and they probably squeeze a few extra work or extracurricular activities into each week, which in theory is all wonderful but it leaves them feeling stressed at times, tired, experiencing tight, tense muscles (often more than they give themselves time to think about) and generally feeling worn out and therefore not able to entirely enjoy their lives to the full.
So I put together a programme to help to bring you back to balance in a truly holistic way.
I provide deep tissue massage, a firm pressured slow treatment to ease and relieve the tension that has been building up in the muscles over a long time. In my experience these treatments are most effective when received on a weekly basis for a length of time. This programme includes 5 weekly massage sessions.
To accentuate the benefits of the deep tissue massage treatment, I provide a personalised, restorative sequence of yoga postures. This will help you to commit to a habit of creating a  ‘you time’ ritual, time and space for you to restore and recharge!
In addition, I assess your diet and help you make adjustments to optimise your nutrient intake, and give you menu suggestions and recipes to adopt an all round lifestyle transformation.
What is included in the programme?
5 deep tissue massage treatments to ease and release tense, strained and over-worked muscles (1/week)
Personalised yoga stretch and restore programme to use daily
Nutritional advice and meal planning for the duration of the programme
‘Keep me on track’ weekly email feedback and guidance to make sure you fulfill your goals.
Feel at ease .
Ana Maria Conneely
Facebook @awaytolivewell

Quinoa and poppy seed loaf (GF) (V)

This is such a simple recipe, I can’t believe I never made this before! I will undoubtedly be making it again.

The texture is really crispy on the outside as the quinoa gets toasty and golden and the inside is soft but it all holds together really well, which is brilliant considering it does not contain even a pinch of any kind of flour.


1 Medium to large courgette (grated)

300g Quinoa (soaked overnight to activate and then rinsed)

60g of chia seed

2tbs of coconut oil

salt and pepper to taste

1tsp of gluten free baking powder

1 tsp cumin (optional)

poppy seeds to top

The method

Grate your courgette and mix the chia seeds in with it. Leave to sit overnight in the fridge or at least for a few hours.

Soak your quinoa in water overnight, then drain and rinse.

Place the  pre-soaked quinoa and prepared courgette and other ingredients (except poppy seeds those are for topping) in a bowl and blend with a hand blender, if you have a food processor that would be a good option as well. Make sure it all blends together really well.

Prepare a bread tin with some coconut oil to prevent sticking and then empty the quinoa mix into it. Smooth out the top and sprinkle with poppy seeds!

Bake on 180 C for about 45minutes or until golden brown all over.

Easy and delicious!

I had a slice with some home made almond butter, I also tried it with a soft goat’s cheese both options were yum!

Let me know if you try this recipe.

Post a photo on instagram and tag @awaytolivewell I would love to see your creations!IMG_3689


Gauranteed Delicious Vegan Quiche (GF)

Texturally the crust is thin and crispy and the filling is soft and surprisingly egg like with tons of flavour.

I am not a vegan but I do enjoy eating and prepairing vegan food. Interestingly I am also not a really a fan of quiche, however this is a very delicious adaptation which I have become quite partial to.

It only takes about an hour in total to make and does not require an excessive amount of ingredients or prep. Also you dont have to role out your dough you can simply press it into shape in your pie dish, which is nice!

A bit about buckwheat; I really love this psuedo-grain(like a grain but not), it is a coplex carbohydrate power house to give you that sustained energy fuel you need! I like to sprinkle toasted buckwheat on my porridge at breakfast. Despite it’s name it is actually a seed and it’s more closely related to rhubarb than any kind of grain.
However if you are gluten intolerant or celiac pay close attention to if the buckwheat has been processed along side gluten full grains making it not quite gluten free friendly.
Or you can purchase the raw seed and grind it into flour yourself!



340g Tofu firm
2 medium onions
2-3 cups fresh spinach
4-5 mushrooms
5 juicy Spanish olives
2 tbs of nutritional yeast
1 tsp of onion powder
1/2 tsp pepper
pinch of salt


2 cups buckwheat flour
4 tbs of olive oil
2tbs of water (depending on the consistency you made need more)
3 crushed garlic cloves
A couple sprigs of thyme (optional)
1 tsp baking powder
pinch of salt
coconut oil to grease the pie dish

How to…

Prepare your dough- place the flour in a mixing bowl then add the cloves of crushed garlic, olive oil, thyme (chopped), salt and water together. Add the water in a little at a time, adding more as necessary.
Until your ingredients come together to form a dough. Press the dough into your pie dish, pierce the dough with a fork and then bake blind at 180 for 10-15 minutes or until it begins to turn slightly golden.

Prepare the filling- while your crust is baking place your tofu, nutritional yeast and onion powder in a food processor blending until smooth.
Pan fry your onions and mushrooms and cooking until soft adding the spinach in last as they really don’t require much cooking. Adding salt and pepper to taste.

Once the veggie’s are cooked mix them together with your blended tofu, remove your semi baked pie base from the oven. Pour your tofu mixture into your pie base and smooth it around with the back of a wooden spoon and then garnish with slices of juicy Spanish olives.
Pop it back in the oven for another 10-15 minutes or until the top looks dry and it starts to get a little golden.

Let it sit for 5-10 minutes after removing from the oven then slice and enjoy!

Serve with a light salad for a tasty healthy vegan lunch!

Raw Cacao Fudge


These are deliciously rich with a buttery texture and intensely chocolate crunch to fix any chocolate craving.

Soak the dates in some hot water for about an hour unless they are already really moist and juicy already, in which case you probably just need to soak them for 10 minutes and then drain. (you might want to keep that juice for a smoothie, sweet and nutritious) Then blend the dates in a food processor so that they form a paste. (I consider dates to be pretty much a super food. Not only do they have loads of fibre they are also packed with minerals, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium.)

Melt the cocoa butter and coconut oil together, you can do this in a microwave(just be vigilant) or in a water bath (a heat proof dish suspended over a pot of boiling water. You could also add some extra pieces of dark chocolate.

Mix the melted ingredients with the date paste and then stir in the cacao powder and nibs, pinch of salt and cayenne chilli.

Spread evenly in a baking tray or tupperware (this is convenient for storing) top each section with an almond and let them rest in the fridge for atleast an hour. Once cooled and firmed slice into individual sections.

Theobromine the phytochemical component of cacao is even more potent in darker chocolate and especially raw cacao it has a relaxing yet stimulating effect without effecting the nervous system. Helping you to feel alert but calm…

It is actually a really lovely complement to meditation, if you are so inclined.
Otherwise these cacao fudge bites are delicious with a nice cup of herbal tea!




10 Medjool dates
2 tablespoons of raw cacao powder
1 tablespoon of cacao nibs
1 tablespoons of coconut oil
1 tablespoon of cacao butter
pinch of salt and cayenne pepper(optional but delicious)
Almonds to top

Portobello mushroom burger with goat’s cheese and rosemary sweet potato chips.

Sometimes you just get that burger and chip’s craving! And this recipe more than satisfies that desire while staying true to  your vegetarian/ whole foods /gluten free way of life.

Tasty, nutritious and satisfying.

4 Portobello mushrooms
3 Large sweet potatoes (I always just wash them and bake them, love those crispy skins)
Sprig of rosemary (from your garden if you happen to be so lucky)
2 Chunk’s of goat’s cheese (optional)
Rocket or spinach to garnish
2 tbs olive oil or coconut oil

1 tbs wholegrain mustard
2 tbs Tamari (or soy sauce if you don’t have a problem with gluten)
1 tsp Raw honey
1 tbls sriracha or hot sauce of your choice
pinch of salt and pepper

Combine all the marinade ingredients in a mixing bowl, mix well. Place the mushrooms in the bowl and envelope them in the marinade. Cover and let them soak up all those flavours in the fridge for about an hour.


Meanwhile…..Slice your sweet potatoes into wedges or your preferred shape of chip  and place them on a baking tin. Liberally cover them in oil and add the sprigs of rosemary and a pink of salt. Bake in the oven for 1 hour on 180 degrees. tossing as necessary.


When your chips are getting near to ready pop your saucy marinated mushroom onto a baking tray and into the oven for about 15 minutes.

Remove everything from the oven and get ready to plate up.
You can personalise your mushroom burger with different garnishes. I went with goat’s cheese and spinach for a tangy iron rich finish!
I also used a gluten free seeded bun, you can also go bunless!

Extremely nice and a little bit bold…go on!