• Recipes,  Snacks,  Uncategorized

    Chia pudding

    Chia seed breakfast pudding – Makes 2 1/2 cup chia seeds1 and a 1/2 cups milk of choice (I use coconut cream as I love the taste and thickness)1 teaspoon vanilla extract1/2 cup frozen berriesshredded coconut Mix chia seeds, milk and vanilla in a bowl. Pour into two glasses, or a bowl. Cover and refrigerate for at least 3 hours (I usually do it at night before bed so that it’s ready the next morning). Once thickened, serve topped with -or mix through- berries, pumpkin seeds and shredded coconut. To find out the many benefits of chia seeds check out the article here :

  • Sweet treats

    Hot Cross buns for a gluten free Easter

    ~ Ever since I was a kid I’ve loved hot cross buns at Easter time – but since my mid 20’s I started to become more aware of how my body was reacting to foods and drinks that I was giving it. At the time I was quite unwell due to a decade of under-appreciating my body, and not nourishing it with the right foods – So, I made the choice to try cutting out breads and other yeast containing foods. The improvement in my health was worth it. I found that the brain fog and fatigue I’d come to know as “normal“- disappeared. I had less allergic reactions, the…

  • Dinner,  Lunch,  Recipes

    Vegan meatballs with zucchini noodles

    Vegan meatballs 1 tbsp olive oil 1 lb unpeeled eggplant, cut into 1-inch pieces 1 tsp  salt 1/2 tsp black pepper 1 medium onion, chopped 1 tbsp minced garlic 1 cup cooked white beans (or drained, rinsed canned) 1/4 cup chopped fresh parsley 1 cup gf crumbs pinch red chili flakes (optional) 2 cups quick marinara sauce (recipe below) Marinara sauce 1 tsp olive oil 2 cloves garlic, smashed 1 can crushed tomatoes 1 small bay leaf 1 tsp oregano 2 tbsp chopped fresh basil salt and fresh pepper to taste In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not…

  • Recipes

    Chocolate Zucchini Brownies

    Chocolate zucchini brownie 1 small zucchini – grated 1 cup of gluten free flour 1 teaspoon baking soda 100g dark ghana chocolate (80% dark) – broken up into pieces 1/4 cup cacao 1 teaspoon of cinnamon 1 cup of peanut butter 1/4 cup rice malt syrup 1 egg Grate the zucchini into a bowl and add the other ingredients one by one. Add to a greased baking tin or lined with baking paper and pour in the mixture. Bake on 180 for 35 minutes. I love a slice of this with butter on while the brownie is still warm from the oven.

  • Dinner,  Lunch,  Recipes

    Garlic Cauliflower Mash – the perfect comfort food

    Garlic Cauliflower Mash 1 head cauliflower, cut into florets 1 tablespoon olive oil 1 clove garlic, smashed 1/4 cup grated Parmesan cheese 1 tablespoon reduced-fat cream cheese 1/2 teaspoon celtic sea salt 1/8 teaspoon freshly ground black pepper Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. Meanwhile, heat olive oil in a small frying pan over medium heat; cook and stir garlic until softened, about 1-2 minutes. Remove from heat. Transfer half the cauliflower to your blender and blend on high. Add remaining cauliflower…

  • Recipes,  Snacks

    Coconut Banana Protein Bars

    Coconut Banana Hemp Protein Bars 2 ripe bananas 1/2 cup coconut oil 3 cups coconut flakes 1 cup shredded unsweetened coconut 1/2 cup dried cranberries 1/2 cup dried cherries, cranberries or figs 1/2 cup sunflower seeds 1/2 cup walnuts, chopped 1/4 cups of RAW Honey (very important you use raw as it has a lower glycemic index as opposed to processed honey) 1 cup organic peanut butter (or any nut butter of your preference. almond, pecan, cashew, etc.) 6 scoops of chocolate pea protein powder (such as Nuzest) 1 scoop of hemp hearts *optional* 4 Tbsp ground flax seeds 4 Tbsp. Chia seeds 1 Tbsp cinnamon 2 tsp vanilla extract Combine all…

  • Lunch,  Recipes

    Quinoa power salad

    Quinoa Power Salad 1/2 cup each: red and white Quinoa2 teaspoons olive oil2 cups water1 red onion or 4 spring onions1/2 each: red and yellow capsicum1/2 telegraph cucumber, seeds removed2 tomatoes, seeds removed1 medium carrot, peeled12 beans, blanched1 corn cob, blanched, kernels removed2 stalks celery, washed1/2 cup almonds, toasted and coarsely chopped1/2 cup chopped fresh herbs (parsley, basil, mint and coriander work well) Dressing:1/4 cup olive oil1 clove garlic, crushed2 teaspoons Dijon mustard1/2 teaspoon chilli paste1 large lemon, juiced Place quinoa in a fine sieve and rinse under running water for several minutes, swishing the grains around with your hands. Drain well. Heat oil in a medium saucepan over moderate…

  • Recipes,  Snacks

    Energy balls

    Great for snacks, kids lunches, or a sugar free treat after dinner! Energy balls 1/2 cup organic peanut butter 1/4 a cup Raw Honey or a teaspoon of stevia (I love vanilla stevia). 1 cup shredded coconut 1/4 cup chopped medjool dates 1 cup sunflower seeds ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon • Blend together the peanut butter, honey, vanilla extract and cinnamon until the mixture is smooth. Pour in the coconut, sunflower seeds and medjool dates and mix until well combined. • Roll the mixture into golf-ball shaped balls. Store the balls in an airtight container in the refrigerator for up to 2 weeks

  • Dinner,  Recipes

    Poached chicken with Beetroot and Quinoa Salad

    . Poached chicken with Beetroot and Quinoa Salad – Serves 4 Chicken 2 boneless chicken breasts Juice of 1 lemon 2 cloves of garlic, crushed Beetroot and Quinoa salad ¾ cup red Quinoa 1 and ½ cups water or chicken stock 1 medium Beetroot, peeled and grated ½ punnet cherry tomatoes 1/4 cup grapes, halved 50grams Feta cheese, crumbled ½ mint leaves, chopped ½ cup parsley, chopped Dressing Juice of ½ a lemon 2 tsp tamari (wheat and msg- free soy sauce) 1 tsp sesame oil 1 Tablespoon olive oil [Place chicken, lemon juice and garlic in a small pot and cover with cold water so chicken breasts are fully submerged.…

  • Recipes

    Kumara/ sweet potato Bread

    Kumara Bread 300 grams cooked sweet potato flesh* 1/2 cup coconut flour 3 eggs 3 tablespoons of coconut milk 1 teaspoon bicarb soda / baking soda Juice of half a lemon pinch of salt I roast a purple skin / white flesh kumara and keep the flesh for this recipe, I personally think the skins are delicious ad eat them as they are (not to mention that is where all the nutrients are). You can use whatever kind of kumara you like. Preheat your oven to 180 Degrees. Grease a loaf tin. Put the ingredients into your food processor or blender and pulse until well combined. Spoon the mixture into…