November 26, 2019

February 8, 2019

November 8, 2018

April 4, 2018

March 28, 2018

Please reload

Recent Posts

8 Simple Tips to Supercharge your Immune System

March 16, 2020

Please reload

Featured Posts

Chicken vegetable rolls

June 4, 2017

These easy to make rolls are the perfect family friendly Friday night dinner and leftovers make great lunchbox fillers. The hidden vegetables and bone broth concentrate are the perfect nutrient boosters for little tummies.



-2 chicken breast or 4 thighs, chopped into chunks

- 1 carrot, roughly chopped

- 1 celery stalk, roughly chopped

- 1 zucchini, roughly chopped

- 1/2 green capsicum, roughly chopped

- 40g baby spinach leaves (use less if you don't want a green colour)

- 4 spring onions, roughly chopped (or leek/onion)

- 2 garlic cloves, peeled (optional)

- 1 large tablespoon of bone broth/ stock concentrate

- 3 sheets puff pastry, thawed (or make your own pastry!)




  1. Preheat oven to 180 degrees.

  2. Place everything except chicken, pastry and stock into food processor bowl.

  3. Blitz (on speed 7 for 5 secs for thermomix) or until desired consistency is achieved- ideally not a paste as you want some vegie consistancy

  4. Add chicken and stock and blitz again (speed 7 for 6 secs). You want a nice smooth mixture without large chunks. It will be a slightly wet mixture.

  5. Layer chicken mix on puff pastry. I get two long rolls out of each sheet and cut into a total of twelve rolls- so 36 rolls in total with this recipe.

  6. Brush with milk and top with sesame seeds.

  7. Bake for approximately 30 minutes or until golden










Please reload

Follow Us
Search By Category