Green Goddess Dressing

This is my go to dressing to drizzle over steamed vegies or abundance bowls. It is full of healthy fats due to the avocado/tahini and EVOO, with a kick of fresh herbs and apple cider vinegar to aid digestion. Make a big batch at the beginning of the week and keep in the fridge to liven up your vegies. Ingredients: 1 garlic clove 1 large avocado or 1 cup of tahini 7-8 tbsp water 5 tbsp apple cider vinegar* 3-4 tbsp fresh lemon juice, to taste 1/4 cup extra virgin olive oil 1/2 cup packed fresh basil leaves 1/2 cup packed fresh parsley (coriander is also great ) 1/2 cup packed green onion (dark green part only) 1 tsp sea salt, or to taste Pinch of cayenne (optional) Sweetener, to taste (I use

Flaxseed crackers

When I first made these I couldn't believe how easy they were to make, and so now I make them almost weekly. Store bought crackers are often highly processed, high in salt and lacking any nutrients. These are just as convenient and flaxseeds are high in omega 3, fibre and protein so are a nutrient bomb. I've detailed below a basic garlic recipe, though feel free to add any herbs, spices or even fruit for variations. Ingredients: 2 cups ground flaxseed (you can buy it pre-ground or grind your own linseeds) 1 cup water (start with 3/4 c. and add more as needed to make a workable dough) 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder Directions: Preheat oven to 400 degrees. In a large b

Cleansing green soup

This is my favourite go-to recipe after an over-indulgent or exhausting weekend. It's light, yet nourishing and just by looking at the vibrant green colour I feel more energised! Ingredients 1 cup peas 1 cup broccoli 1 cup green beans 1 large garlic clove, smashed 1 teaspoon sea salt 4 cups homemade stock or bone broth 1 tablespoon tahini or 1/2 cup coconut cream 2 Tablespoon extra-virgin olive oil/ghee 2 Tablespoons chopped fresh chives Instructions Combine the vegetables, garlic, sea salt and water in a soup pot or medium sized saucepan. Bring to a boil, reduce heat to maintain a gentle simmer and cook for 5 minutes until all the vegetables are tender. Puree the soup either in the pot with

Smart Snacking

Snacking can either help or hinder your path to wellness- store bought snacks are often high in sugar and preservatives, whereby home prepared snacks can help maintain energy and blood sugar levels between meals. As with your meals, when you think of snacks, aim for protein and healthy fats, as they will keep you full until your next meal. Below are my favourite go-to snacks. As snacks are often consumed on the run, for me the best snacks are quick to make, and portable, so they can be on hand when needed. Remember as well that snacks should be small- so don't mindlessly munch on them whilst doing something else as you will more likely end up eating the same calories as a main meal. Sliced a

Cauliflower Crust Pizza

This cheeky take on the traditional calorie loaded pizza has become a family winter favourite, and is gluten, sugar with the option of being dairy free if using nutritional yeast. Nutritional yeast is a complete protein, and is a great source of B vitamins for vegetarians. It is often used in recipes to create a dairy free savoury 'cheese' flavour. 1 small head cauliflower 2 eggs 3 tbsp of nutritional yeast (df) or cheddar cheese 1 tbsp of coconut flour 1 tbsp chia seed 1 garlic clove, minced 1 tsp sea salt ½ tsp dried basil ½ tsp dried oregano Pizza topping (my fav's include roasted beetroot, red oinion and feta, tomato, basil and buffalo mozzarella or leek, zucchini & goats cheese) INSTRUC

Paleo Bread {recipe formula}

I LOVE this recipe as it literally turns a food that is often void of any nutrients into a nourishing meal. If its been one of those days my kids will have a few slices spread with ABC nut butter or cultured butter. It is almost better than a usual dinner as not only do they devour it but it nourishes with the perfect combination of protein, good fats & vegetables! Ingredients: 150g grated raw vegetables (zucchini/carrot/pumpkin/sweet potato) or fruit (apple/pear/berries) Once grated squeeze excess juice out with hands- bread will be too moist if not. 3 eggs 250g ground nuts/seeds (almond meal, flax/sunflower seeds/ pepitas/LSA) flavour-ie sweet spices such as vanilla/cinnamon/nutmeg, savou

Fridge Clean Frittata

The perfect recipe to use up your weekly leftover veg, I love cooking it for Sunday lunch and cutting up the leftover into snack sized squares to grab when I need a protein snack to fuel my day 8 whole eggs 3 cups leftover veg- chopped (broccoli, cauliflower, sweet potato, beetroot, zucchini, capsicum etc) 1 onion, diced 2 garlic cloves, diced 2 teaspoons dijon mustard ½ teaspoon fresh ground black pepper ½ teaspoon sea salt 1 tablespoon chopped chives optional tbsp nutritional yeast, dollops of feta or shaved parmesan INSTRUCTIONS Preheat oven to 180 degrees C. In a medium-hot skillet, add olive oil, garlic and onions Cook for about 5 minutes or until soft. Add all remaining chopped vegetab

Gluten Free Pancakes {recipe formula}

I love having healthy pancakes for breakfast, lunch and sometimes even dinner. They feel a little naughty but are a nourishing combination of fats, protein and carbohydrates. Use this recipe formulae to mix and match to create a variety of flavours. Base 2-3 whole eggs (vegan option use a 'flaxseed egg'- 1tbsp ground flaxseed wtih 3 tbsp water) Then chose ONE of each below: Binder -1 cup almond meal -1 cup buckwheat flour -1 cup chickpea (besan) flour -1/4 cup coconut flour (absorbs more liquid so need to reduce quantity) -1/2 cup gluten free oats Liquid 1/4 cup milk of choice (plain, almond, coconut, rice) 1/4 cup coconut water Flavourings -1/2 cup berries -1 small mashed banana -1 carrot,

Raw Pad Thai

A healthier take on the traditionally palm sugar laden thai takeaway staple, this dish is light and fresh. Kelp noodles are a great natural source of iodine, which is often lacking in today's diets and integral to thyroid health. They are also low carb and gluten free, and can assist with weight management. Serves 4 1 pack of kelp noodles, drained ½ head purple cabbage, shredded 1 large carrot, julienne 1 zucchini, julienne 4 green spring onions, sliced 1 cup bean sprouts ½ cup coriander, washed and roughly chopped 2 tbsp cashews, garnish ½ bunch fresh mint leaves ¼ cup cashew, crushed 1 tsp cold pressed sesame oil Optional sliced chicken, tempeh or tofu Sesame ginger dressing ½ cu

Herbed Quinoa Tabbouleh

This is one of my go- to batch cooking recipes as it keeps well for a few days in the fridge, and brings a zesty freshness to so many dishes. Quinoa is high in protein so is a great choice for lunch or dinner. one bunch fresh parsley leaves 3 Tbsp quinoa ½ cup chopped carrots ⅓ cup diced cucumber 2 sliced green onion stems or 1/2 red onion 2 Tbsp fresh lemon juice or ACV 1 Tbsp extra virgin olive oil or sesame oil 1tsp fresh grated ginger ½ cup mint leaves 1tsp salt Place the quinoa in a sieve and rinse well with cold water. Pour the quinoa into a saucepan with approx. double the volume of boiling water. Cover, bring to a boil and let it simmer for 15 minutes. Cook until the water has been e

Quinoa Chilli Tofu Bowl

-1/2 cups Quinoa Flakes -1 tsp chilli flakes -1 egg white -300g Firm Tofu, cut into bite sized pieces -3 bunches of seasonal greens(bok choy/choy sum/broccolini) -1 tsp tamari -1 tsp finely grated ginger -1 tbsp mirin or rice malt syrup -1 tbsp sesame oil -1 tbsp tahini -ghee or coconut oil for cooking 1. Combine quinoa flakes and chilli flakes on a large plate. Season with freshly ground black pepper. 2. Place egg white in a bowl and whisk. Dip tofu piece in egg white, then in quinoa mixture to coat. Repeat until all tofu is coated. 2. Bring water to boil and steam or lightly boil greens 2. Heat ghee or coconut oil in a large frying pan over a medium-high heat. Cook tofu in batches, turning

Nourish Bowl {Recipe Formula}

Another mix and match formula recipe, these are my favourite go-to lunch, and the easiest way to ensure you have a balanced plate. Just choose a few options from each of the below categories, build your bowl and enjoy! I try to cook my carbs on my batch cooking day, and use leftover dinner for my protein. Then all you need to do is grab some greens & chopped vegies and you'll have a lunch nourishing under 10 minutes. GREENS- spinach, chopped iceberg, kale, sprouts, rocket etc PROTEINS- tempeh (+beans & quinoa if vegan), eggs, high quality animal proteins such as wild caught salmon, leftover shredded lamb etc HEALTHY FAT- avocado, olives, nuts, seeds such as hemp or pepitas VEGGIES- raw or co

Cleansing Miso Broth

Miso is a traditional Japanese fermented soy food that is revered as it is a rich source of gut healing beneficial bacteria, antioxidants, and nutrients including Vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. This nourishing broth can be thrown together in under 15 minutes using leftover vegies and home madestock. 20g dried porcini mushrooms- soaked to rehydrate 1 red onion sesame oil/ghee 5cm piece of ginger 1 heaped teaspoon miso paste 800 ml chicken stock/bone broth 6 radishes or pea shoots rice or white wine vinegar green veg- broccoli, kale, bok choy 150 g mixed mushrooms- enoki, chestnut, shiitake tofu or shredded chicken (optional) Soba or rice nood

Vegie packed tomato sauce

For me, tomato sauce is comfort food, one tinged with memories of fish and chips or egg and bacon burgers as a kid. However the processed variety is full of salt, sugar and preservatives. This recipe turns the bad into the good- full of veggies, and the lycopene in cooked tomatoes is thought to be cancer protective. I've also replaced the sugar with low fructose rice malt syrup for a liver friendly recipe. 1 large red onion, peeled and roughly chopped ½ bulb fennel, trimmed and roughly chopped 1 stick celery , trimmed and roughly chopped 1 thumb-sized piece fresh ginger, peeled and roughly chopped 2 cloves garlic , peeled and sliced ½ fresh red chilli , deseeded and

Green Smoothie {Recipe Formula}

I love a good recipe formula. Once you have the hang of it you can mix and match according to what you are craving and what's in your fridge. Smoothie base- a cup of coconut/ filtered water unsweetened almond/ rice/ coconut milk chilled green/chamomile/robibos/rosehip tea The add a cup or two of green leaves: Kale/rocket/collard/ beetroot/lettuce/spinach leaves Then pick one or two of these 1 medium carrot/beetroot/broccoli/zucchini/celery 1 medium orange/apple/pear/grapefruit/stone fruit 2/3 cup berries/diced any melon/pineapple/ papaya/ bannana/ mango And one of these nourishing fats/protein sources for sustanance 1 tsp nut butter 1 tsp coconut oil 1 tbsp avocado 1 free range egg Boost fla

Raspberry Coconut Gummies

Gelatin is one of my favourite 'superfoods.' High in protein, great for gut health as it can help repair damaged gut lining, and full of collagen for skin and nail health what's not to love? I make these gummies for a healthy treat- the coconut cream provides nourishing fats, and the raspberries a sweet antioxidant boost. Makes approx 30 gummies Raspberry layer -3 1/2 tbsp gelatin powder -1 1/2 cup organic raspberries (I use frozen) -1 tsp rice malt syrup (optional) Coconut layer -3 1/2 tbsp gelatin powder (I use Great Lakes) -1 can 270ml coconut cream -Vanilla or cinnamon to taste -pinch sea salt ​ 1. Dissolve gelatin in 1/3 cup of cold water and let sit for 5 mins to congeal 2. Heat raspbe

Buckwheat pancakes

145 g milk (rice, almond, coconut) 50 g buckwheat flour 50 g ground almond meal 2 tbsp ground flax seed (linseed) 2 tbsp sunflower seed 2 tbsp pumpkin seed 1/2 tsp bicarb soda (baking soda) 1 tsp apple cider vinegar Optional- add a couple of eggs & 50g coconut flour Mix all ingredients in a bowl and let rest for 15 minutes. Heat a pan with a little olive oil and drop in about 2 tablespoons of batter for each pancake. Cook each side for approx 2 mins on a low heat, until golden brown. Serve topped with flaked or smoked salmon, cream cheese and dill for a savoury classic, or with blueberries and cinnamon coconut cream for a sweeter treat.

Carrot & Chickpea pancake

It's no secret that I love a healthy pancake and this one is no exception. Made with the goodness of almonds, carrot and chickpeas it can be served with sweet or savoury toppings which makes it perfect for breakfast, lunch or snack! I always double the recipe and make extra to snack on. The batter can also be kept in fridge for a few days. Serves 2 150g chickpea flour 230ml milk of choice (I use unsweetened almond) 2 tbsp olive oil or ghee 2 medium carrots ghee or coconut oil to cook In a large bowl, sift the chickpea flour and add a generous pinch of salt and freshly ground black pepper. Whisk in the almond milk and olive oil and let the mixture sit, covered for 5 minutes. Peel and grate th

Easy Egg Muffins

The perfect bake ahead recipe, these egg muffins pack a nutritional punch and can be made ahead and kept in the fridge for a grab and go protein snack. Ingredients Coconut oil or ghee for greasing 6 rashers nitrate free bacon (for meat option) OR Grated broccoli/cauliflower/sweet potato/baby spinach/scallions + grated cheddar 6 free range eggs Herbs/seasoning optional to taste Preheat oven to 200 degrees and lightly grease a 6 cup muffin tray. Press bacon rashers or assorted greens & cheddar along bottom and sides of cup. Crack an egg (or 2!) into each muffin cup, then sprinkle with herbs and seasoning to taste. Bake for 15 minutes or until the egg whites are set. Once slightly cooled, remov

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