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Healthy Watermelon Ice Blocks – the perfect nutritious Summer treat

Summer has well and truly hit Australia! So, what better way to celebrate the warm balmy nights ahead of us, than to create some seriously delicious and healthy super green watermelon ice blocks!

These healthy watermelon ice blocks are perfect for those fussy eaters (kids or adults) who simply refuse to eat their greens. I for one, have an extremely fussy father in-law who is old school, and avidly avoids my cooking when he knows he will be staying the night. To put things in perspective, the “weird green stuff” never gets eaten and my dogs are always left to help hide the evidence of his inability to devour nutritious food.

So, I am always on the hunt for ways to disguise healthy food. Enter, my healthy watermelon ice blocks – father in law approved!

My secret weapon? No it isn’t blending kale until you can’t taste it, and no it isn’t going to the supermarket and spending hundreds of dollars on ingredients.

Using just a few ingredients, each ice block has over 18 servings of vegetables and your fussy eaters will not be the wiser.


I have used Nature’s Way SuperFoods Greens + and Greens + Wild Reds which are packed full of antioxidants and nutrient dense superfoods. Perfect for those busy bodies who want those essential vitamins, minerals, antioxidants and amino acids, in one hit.

Watermelon Ice Blocks


  • Watermelon Layer

  • ½ of a watermelon quarter (scooped out and deseeded)

  • 500ml H2Melon []

  • 60g Nature’s Way Greens + Wild Reds []

  • Coconut Layer

  • 1 can of organic coconut milk

  • 1 tablespoon rice malt syrup

  • Green Layer

  • 30g Nature’s Way Greens Plus (tropical flavour) []

  • 300ml Coconut Water


    1st layer:

  • In a blender, blitz all of the watermelon layer ingredients. Once blended, fill the ice block moulds until approx. ¾ of the way full.

  • Leave to set in freezer for 2-3 hours.
    2nd layer:

  • In a bowl, stir in ingredients.

  • Pour on top of the watermelon layer, half way of the remaining space.
    3rd layer:

  • In a bowl / or blender, mix the ingredients together. Taste, and if too strong, dilute with coconut water.

  • Pour on top of the coconut layer and leave to set overnight.

Optional: I used cacao nibs for the ‘seeds’ however mine seemed to drop down to the bottom! I would suggest leave your watermelon layer to set for 30 mins, then drop them in.

If you like this recipe check out my healthy mango ice blocks recipe here.

Disclaimer: Keira is the Natures Way Superfoods Ambassador, while she is compensated for her posts and recipes, all views and opinions are her own and she regularly uses any product that she writes about.
Quinoa Chocolate Mud Cake

My Quinoa Chocolate Mud Cake

Decadent, moist and most of all coeliac friendly!

This is my health(ier) nourishing quinoa chocolate mud cake recipe. It’s perfect for Coeliacs, It’s high in protein, It’s gluten free & It’s for anyone that wants a delicious and moorish treat!

I have never been a huge chocolate person myself, I mean, don’t get me wrong, I love chocolate. But I was never that kid that wanted a chocolate mud cake for their birthday. This recipe was actually trying to be a caramel quinoa cake but failed miserably, I couldn’t get the caramel taste into the cake how I wanted.  I didn’t just want to throw out the mixture and start from scratch again so I rumbled (no pun intended) around my pantry and came across some cacao that needed to be used. It wasn’t my first option but luckily it soon progressed into a decadent rich chocolately cake – which I am SO glad it did.

Quinoa Chocolate Mud Cake

By using pre-cooked quinoa, the cake takes on this oddly delicious texture that leaves you wanting more.

I found this killer frosting recipe from Oh She Glows – which really just tops this cake off and turns it into something very special.

What is even more special is the fact that the main ingredient is cooked quinoa – making this gluten free and high in protein (winning!).

This is truly a very rich and decadent special birthday cake and I can assure you it will be a winner in your house hold too!

A Slice Of Heaven
Gluten Free Mud Cake

Quinoa Chocolate Cake


  • Cake:

  • • 2 cups cooked golden quinoa (cooled)

  • • 1/3 cup almond milk

  • • 4 large eggs

  • • 1 teaspoon vanilla bean paste

  • • ¾ cup of organic pasteurized butter (melted and slightly cooled)

  • • ¼ cup coconut oil (melted and slightly cooled)

  • • 1 cup coconut sugar

  • • ½ cup unsweetened cocoa powder

  • • ½ cup cacao powder

  • • ½ teaspoon baking powder

  • • ½ teaspoon baking soda

  • • pinch of Himalayan sea salt

  • Frosting:

  • • 1 can (400ml) full fat coconut milk

  • • 300g dark non-dairy chocolate


  • Lightly grease two circular baking tins. Preheat over to 170 degrees conventional.

  • Add milk, eggs, vanilla, blend in food processor until combined. Gradually add the quinoa and the melted butter and continue to blend until smooth.

  • Once smooth, sift the sugar, cacao, cocoa, baking powder, baking soda and salt. Blend until just combined. Spoon mixture into the baking tins, once filled, tap on a bench to remove the air bubbles.

  • Place in oven for approximately 40 – 45 minutes. Then cool on a wire rack for 5 minutes.

  • For the frosting – head to Oh She Glows to get the full run down of this amazing frosting!

  • Whip up frosting, once cakes are cooled, spread half of frosting on top of one cake and place the other cake on top to make a middle frosting layer of goodness. Spread the remaining frosting on the cake and sprinkle with some shredded coconut.


“The Once Every-So-Often Ice Cream”

I am obsessed with ice-cream, my stomach on the other hand, not so much. I have tried so many different variations of dairy free ice-cream, this recipe being one of my favorites! This healthy dairy free ice cream is a (healthier) treat to be enjoyed by yourself or with your loved ones.

This little dessert, is not an ‘every night’ kind of dessert, but should be more of a treat every now and then. It is super easy and firms up within hours. I have dubbed this “Proyo Ice-Cream” (Protein Coyo ice-cream) I have made it a couple of times now and have made so many variations. Get creative! Think: Peanut Butter Cacao Proyo, Vanilla and Macadamia Proyo and my fav, Berrylicious Cacao Proyo.

So a healthy dairy free ice cream sounds too good to be true? Trust me it isn’t!! To make ice-cream in my household you don’t need any fancy ice-cream makers (although I do have one!), all you need is some good BPA free containers and a freezer.

healthy dairy free ice cream
healthy dairy free ice cream


Coconut is a pretty heavy player in my day to day cooking, from the flesh (meat) to the water, I am (some would say) obsessed. Two of my top favorite things about the health benefits of coconuts are:

  1. It helps to improve your digestion and also helps your body absorb vitamins, nutrients and minerals.
  2. It helps to improve your insulin secretion and is great for those who have diabetes!

Cinnamon is another thing that I adore adding into most of my meals (goes oddly well with a bit of chicken too!)

  1. Again, good for Diabetics. Cinnamon can help to reduce blood pressure and also can help to have a beneficial effect blood markers for Type 2 Diabetics.
  2. It is also full of healthy antioxidants
  3. This one is a little left of centre: however, cinnamon has been studied to help aid with the treatment of those who suffer from ADHD, read more about this here.
  4. Aids with a healthy weight loss approach by lowing your blood sugar (so with a healthy diet and active daily exercise regime if weight loss is on the cards, then start sprinkling this on your food breakfast lunch and dinner!)

Healthy Dairy Free Ice Cream

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Healthy Dairy Free Ice Cream

healthy dairy free ice cream


    Ice Cream

  • 1 tub coconut yoghurt

  • 4 heaped scoops choc protein

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla paste

  • ½ cup frozen blueberries

  • ½ cup frozen raspberries

  • ¼ cup white mulberries

  • 1 tablespoon goji berries

  • 1 banana (mushed)
    Cacao Drizzle

  • 1 tablespoon melted coconut oil

  • 1 tablespoon cacao


  • In a large bowl, empty the coconut yoghurt and protein powder, mix until well combined. Then chuck in all of the other ingredients.

  • Put in a freezer safe container and leave for 3-4 hours.

  • When serving, if you want to get a little bit fancy, melt the coconut oil and cacao until a ‘sauce’ is created, then drizzle over and top with your favourite toppings.

  • Enjoy!

Healthy Dairy Free Ice Cream: a healthier recipe that is quick, easy and kid friendly!