Category Archives for Recipes

Carrot Cake Bliss Balls

Bliss balls are a fabulous snack or after dinner 'treat' and what's even better about these ones is that they have a vegetable too! They are great for on the go and are super simple to make.


2 cups shredded carrot
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup desiccated coconut (plus extra for rolling)
8 Medjool dates, pitted
2 tablespoons coconut oil, melted
2 tablespoons chia seeds
1 teaspoon vanilla extract


Place all ingredients in a high speed blender and process until it is all well combined and smooth.

Roll 1-2 tablespoons of the mixture into balls and roll in the desiccated coconut.

Allow to set in the fridge for 30 minutes before eating. Store in a glass container in the fridge

Makes 16-20 balls.

Veggie Packed Chicken Balls

These balls are a favourite for my kids and it's a great way to make sure that they are getting their vegetables too without too much fuss. On a bed of rice or pasta, you have a simple, complete meal that takes minimal time to prepare. They freeze really well too so make sure you double the batch!


600g chicken mince
1 cup cauliflower florets
1 cup broccoli florets
1 corn cob, kernels removed
1 teaspoon sweet paprika
¼ teaspoon sea salt
1 garlic clove, minced

Tomato Sauce
1 tablespoon olive oil
1 brown onion, diced
1 teaspoon mustard powder
1 teaspoon sweet paprika
1 tablespoon tomato paste
1 tin diced tomatoes
1 cup vegetable stock
1 tablespoon coconut balsamic vinegar (or balsamic vinegar)
½ fresh parsley, chopped


Start preparing your meal by steaming the corn by your preferred method and then remove the kernels and set aside.

The next process will be making the sauce. Heat the oil in a large, ovenproof saucepan on medium heat and sauté the onions for approximately 5 minutes. Add your mustard, paprika and tomato paste and stir to combine. Add your tomatoes, stock and vinegar and bring to the boil. Reduce the heat to a simmer and allow it to cook whilst you prepare the meatballs.

Pre-heat your oven to 120 degrees.

To prepare your meatballs, place your cauliflower and broccoli in a high speed blender and blitz for 5 seconds until it resembles ‘rice’.

In a large bowl, place your chicken mince, cauliflower, broccoli, corn and seasonings. Mix well so that everything is combined.

With wet hands, roll the mixture into balls and place them in the simmering sauce. Once all the balls have been rolled, place the saucepan in the oven and cook for 2 hours.

Makes 12-16 balls (depending on size)

Chocco Smoothie

Everyone loves chocolate, and being able to 'indulge' in a chocolate smoothie for breakfast is sure to get anyone leaping out of bed. This smoothie only has a few ingredients but has the perfect balance. Not only does it taste great, but it will keep you feeling full for several hours.


1 frozen banana, chopped
2 tablespoons raw cacao
2 tablespoons cacao nibs
1 teaspoon vanilla extract
1 cup coconut milk


Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Gluten Free Chicken, Leek and Mushroom Pie

This gluten free pie has everything you need for a complete meal. The filling is packed with protein and complex, fibre rich carbohydrates whilst the almond meal base gives you that dose of healthy fats that will leave you feeling full and satisfied. You can also change up the filling to include as many vegetables and flavours that you desire.


2 cups blanched almond flour
pinch sea salt
2 tablespoons coconut oil
1 egg
1 tablespoon olive oil
1 leek, sliced
500g chicken thigh fillets, diced
200g mushrooms, sliced
4 silverbeet leaves, stalk removed and shredded
½ cup of vegetable stock
Salt and pepper to taste


Preheat oven to 175 degrees

Prepare your dough by placing the almond flour and sea salt in a food processor and pulse a couple of times. Add the coconut oil and egg and pulse until it forms a ball.

Press mixture into a non-stick 24cm pie dish and bake in the oven for 8-10 minutes until it browns slightly. Remove crust from oven once cooked and set aside keeping the oven on.

Prepare your filling whilst crust is baking. Heat 1 tablespoon of oil on a medium heat. Add the leek and saute for 5 minutes. Then add the thigh fillets, stirring regularly so that the meat does not stick and leeks don’t burn. Once chicken has been browned, add the mushrooms, silverbeet, vegetable stock and seasonings and allow to simmer for 5 minutes.

Transfer the mixture into the prepared pie crust and then bake in the oven for a further 15-20 minutes.

Serve with a beautiful side salad.

Serves 4

Nut-Free Protein Balls

In between meal times can be very difficult for some. So having these balls in the fridge will make it easier to eat healthier at these times. One little ball will satisfy you thanks to the goodness from the good fats of the coconut and the protein source from the powder. It's a fun way to get this kids involved by having them help roll the balls.


6 Medjool dates, pitted
½ cup desiccated coconut (plus extra for rolling)
¼ cup chocolate protein powder
2 tablespoons raw cacao
1/3 cup coconut oil


Mix all ingredients together in a blender until it is smooth and well combined. Using slightly damp hands, take approximately 1 tablespoon of the mixture and shape into balls. Roll in the desiccated coconut and store in glass container in the fridge.

Makes 16 balls

Apple Spice Cake

Being prepared and having healthy snacks ready and waiting is the best way to be able to avoid reaching for those unhealthy treats that are not going to do you any good. This cake freezes really well so you can portion it up and have it ready for the kids to take to school.


1 red apple, grated
¼ cup coconut oil
5 large eggs
1/3 cup coconut flour, sifted
1 tablespoon lemon juice
¾ teaspoon bi-carb soda
50g honey
1 tablespoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger


Pre-heat oven to 160 degrees. Prepare loaf tin with lined baking paper.

Place all ingredients into a blender or food processor and blend until all ingredients are well incorporated.

Pour mixture into the pan and bake for 45-60 minutes depending on your oven. The cake is ready when you place a skewer through the middle and it comes out clean.

Once cake is ready, gently remove the cake from the tin and allow it to cool on a wired rack.

This cake freezes really well therefore is great to have ready and waiting to include in your lunchboxes. I will take it out the night before to thaw out on the bench.

Makes 12 slices

Apple Chips

This makes a really easy and tasty snack for our kids. It provides a little variety to eating just a piece of fruit, yet doesn't remove any of the fibre or nutritional value.


2 red apples, cored
Coconut oil spray


Pre-heat your oven to 120 degrees and prepare two trays with baking paper.

Thinly slice your apples into circular shapes and spread over the trays so that they don’t overlap each other.

Spray with some coconut oil and sprinkle with cinnamon. Do this on both sides.

Place it in the oven for 2 hours, turning them half way. After the 2 hours, turn the oven off and open the door slightly, leaving the apples in the warm oven to crisp up.

Transfer into a well-sealed container.

Serves 4

Gluten Free Pizza Base

Pizza definitely has the association of being a 'bad' food and generally the ones that we purchase from pizza shops are made of white flour, have sugar in the base and are covered with toppings that are full of trans-saturated fats. However, just because you are wanting to make healthier choices around your nutrition, does not mean that you have to give up on one of your favourite meals. This pizza base is adapted from the Quirky cooking Thermomix recipe and is full of protein and omega 3's which will have you enjoying every mouthful of your pizza without any associated guilt.


150g quinoa flour
2 tablespoons chia flour
pinch sea salt
180ml water

Olive oil (for baking)

Toppings: as you desire
roasted / steamed vegetables
rocket / spinach
tomato paste
grated cheese / goats cheese / bocconcini / feta


Preheat oven to 180 degrees and prepare your tray with baking paper and a drizzle of olive oil.

Have all your toppings ready and waiting.

Combine all the ingredients in a bowl and mix until it becomes a well combined sticky dough.

Spread the dough on the prepared tray and cover with your toppings.

Bake in the oven 25-30 minutes

Makes equivalent to 1 large pizza

Citrus Mistress Smoothie

If you don't mind a little tang, then this smoothie is going to be perfect for you. Isn't it funny how our citrus, acidic tasting fruits are actually have a very alkalising effect on our bodies and is a great way to start the morning and get the metabolism working in it's optimal fashion. Adjust the sweetness to your liking and I imagine this smoothie would freeze very nicely for a great summer ice-cream.


1 orange, peeled and chopped
1 lemon, peeled and chopped
1-2 tablespoons coconut nectar / honey (depending on how sweet you like it)
1 serve vanilla protein powder (I use The Healthy Chef pea protein)
¼ cup cashews
1 cup cashew milk (or milk of choice)


Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Summer Night’s Nice Cream

This recipe was created on a beautiful Melbourne's night and is a great, healthy alternative to give your kids instead of the chemical and sugar filled ice cream they normally get. It takes only 2 minutes to whip up and can be topped with whatever fruits, nuts or condiments you desire. You can also change this into a smoothie by adding a little more liquid.


1 sachet Amazonia frozen coconut
1 cup frozen banana, chopped
1 cup frozen pineapple, chopped
1 scoop vanilla protein powder
1 cup cashew milk
¼ cup coconut water


Place all ingredients in a high speed blender and blend for 60 sec until thick and creamy. Scoop evenly into bowls and top with anything you desire.

This can also be made into a smoothie by adding more liquid.

Serves 2-3 as a snack