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Guilt Free Treats

These little gems make a regular appearance on special occasions. They are the perfect treat without that guilt. Get creative and dip them in your favourite nuts, coconut, chia seeds, LSA, seeds…anything your heart desires!

Dipped Srawberries


  • A punnet of strawberries

  • 1 cup cacao nibs/dark chocolate

  • 2 tablespoons cacao powder

  • 1 teaspoon stevia

  • 1 teaspoon cinnamon

  • 1/2 tablespoon coconut oil


  • 1. Combine all ingredients in a microwavable safe bowl. Zap in 30 second intervals, stirring regularly until the nibs/choc is melted. You can also do this over a double boiler on the stove.

  • 2. Once fully melted, dip your strawberries in. Re-Dip your strawberries in your desired coating (I have chosen shredded coconut, crushed pepitas and chia seeds.

  • 3. Let set in the fridge for approx 20-30 mins.


Lentil about Salad

Cook the lentils according to the packet direction, I love using ‘lentils de puy’, they seem to hold a lot better than the normal lentils. If you are in a rush, using the tinned organic no salt option is completely fine too and tastes just as good!

For the dressing, combine a dash of red wine vinegar, flaxseed oil and extra virgin olive oil and drizzle over the salad. Just before serving, squeeze the lemon juice over.


Roasted Vegetables & Lentil Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • • 4 carrots (halved lengthways)

  • • 1 cup dried lentils de puy*

  • • 150g pumpkin (1cm cubed)

  • • 2 teaspoons ground cumin

  • • 1 red chilli (finely diced)

  • • 1 teaspoon paprika

  • • 1 cup lentils

  • • 1 lemon

  • • 1 bunch spring onion

  • • Handful spinach/rocket

  • • ¼ cup red cabbage (shredded)

  • • 1 teaspoon extra virgin olive oil

  • • 1 teaspoon flaxseed oil

  • • 2 teaspoons apple cider vinegar

  • • Salt & Pepper to taste


  • Heat oven to approximately 180 degrees fan forced.

  • Toss together the pumpkin, carrot, freshly grated lemon rind and spices in coconut butter. Place in the oven for 20 mins or until golden brown. Check half way through, as you may need to turn them over, so they cook evenly.

  • Drain the lentils and place in a large salad bowl. Toss in the baby spinach/rocket, cabbage, chilli and the roast vegetables. Leave to slightly cool.

  • For the dressing, combine a dash of red wine vinegar, flaxseed oil and extra virgin olive oil and drizzle over the salad. Just before serving, squeeze the lemon juice over.

  • Enjoy!


A nutritious alternative to sugar laden jam

Raspberries are one of the healthiest fruits containing antioxidants, fibre, iron, magnesium, potassium and zinc. This chia jam is a great alternative to the sugar laden store bought jams.

Chia Jam

Prep Time: 2 hours


  • • 2 cups raspberry (frozen, defrosted & liquid discarded)

  • • 2 1/2 tablespoon chia seeds

  • • 1 1/2 tablespoon rice malt syrup

  • • 2 tablespoons water

  • • 1 teaspoon vanilla extract


  • I have used my Vitamix on speed 3 for 1 minute. Remove from food processor, pop into air tight container and store in the fridge.

  • Serving ideas: pop on top of protein pancakes, inside muffins, with chia puddings or on bread.

  • Enjoy!


Goodness Gracious Granola!

To store this delicious granola, keep in a sealed container, away from sunlight. Doing this will make it last roughly 4 weeks.

Healthy Granola


  • 2 cups gluten free oats or quinoa flakes

  • 1/3 cup rice malt syrup

  • coconut flakes/peeled coconut flesh

  • 1/2 orange (juice and zest)

  • 1/4 teaspoon cinnamon

  • pinch nutmeg

  • 1/4 cup vanilla extract

  • splash of water


  • *Try and use activated nuts

  • handful pepitas

  • handful pecans

  • handful macadamias

  • handful almonds

  • 1 tablespoon chia seeds

  • 1 tablespoon flaxseeds

  • Optional: choice of dried fruit (goji, apricots, cranberries etc)

  • 1/2 orange (juice and zest)


  • Pre heat oven to 170 degrees celsius.

  • In one bowl, mix the cinnamon, nutmeg and oats together.

  • Place a saucepan on a low heat, and heat until warm the rice malt syrup, vanilla extract and the orange juice. Take off the stove, let it cool slightly, fold in the orange zest.

  • Pour over the oat mixture. Then fold in all remaining ingredients except the dried fruit (if using)

  • On a lined baking tray (foil works best) evenly spread the mixture (you want this to be one even layer, so it cooks evenly and the rice malt mixture makes the oats stick together and cluster)

  • Cook for 20 minutes, check to see if slightly golden, then break up the clusters to cook the under side.

  • Turn down to 150 degrees and cook for a further 15-20 minutes or until golden and crispy.

  • Will keep in a airtight container for up to 3 weeks!


Good for the Soul


Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • • 1 can tinned tomatoes

  • • 200ml water

  • • 1 tablespoon sweet paprika

  • • I teaspoon ground cumin

  • • 2 eggs (per pot)

  • • 1 bunch of kale, finely shredded

  • • 1 bunch of parsley, finely shredded

  • • 1 red capsicum, finely diced

  • • 6 cloves of garlic

  • • 1 red onion

  • • 4 chilies

  • • 1 lemon

  • • ¼ cup toasted sunflower seeds

  • • *optional 50g of feta*optional gluten free bread


  • Pre heat oven to 200 degrees fan forced. Sauté the onion, garlic, chilies, cumin and paprika for 5 minutes on a low heat. Add the tinned tomato, water and ¾ of the kale. Reduce heat and cook for a further 10 minutes until tomato sauce thickens. Remove from heat.

  • Get yourself 2 ramekins, (or anything that is ceramic/oven proof). Carefully spoon the tomato mixture until half full. Crack in 1-2 eggs (depending on how hungry you are) and then without breaking the yolk, spoon more mixture over the egg white, until egg is ‘nestled’ in.

  • Pop in oven until yolk is set to how you like it.

  • The sauce can be made ahead of time, even kept in ramekins in the fridge, when you are ready to cook, simply crack an egg or two on top, pop in over for 8-11 minutes and it’s ready.

  • Serve with a wedge of lemon, shredded kale, toasted sunflower seeds, and if you are feeling indulgent, serve with some feta and gluten free bread!

  • Enjoy!