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Breakfast Veggie Loaf

June 22, 2020

Nutritious Winter breakfasts can be more challenging than Summer, as our bodies crave more warming, grounding meals yet we want to avoid starting the day with a heavy, carbohydrate rich and nutrient void meal. Miso or broth based soups can be beautifully nourishing, but for those days you just want to pop something in the toaster and be ready in minutes, this is nutrient dense loaf isthe answer. Filled with nutritious vegetables, healthy fats and protein, it is a balanced, delicious meal that will keep you nourished for hours. Once baked, I often slick thickly and pop in the freezer for when needed. Toasting or cooking in a jaffle maker or lightly frying works best as the outside goes nice and crunchy. Note due to the vegetables, the inside will be slightly moist, so you can double cook if prefer. I love to top mine with a nut butter and enjoy with my morning cup of herbal tea.





  • 1 cup almond meal (other flours can be used but you may want to increase the coconut oil to ensure it doesn't end up too dry)

  • ½ cup mixed seeds

  • ½ cup GF flour/ buckwheat 

  • 2 Tbsp psyllium husks

  • 1 large grated zucchini/ broccoli or cauliflower

  • 1 large grated carrot

  • 1 cup grated pumpkin/sweet potato

  • 4 eggs

  • ¼ cup coconut oil

  • 1 Tbsp paprika

  • 2 tsp cumin

  • 2 tsp baking powder

  • 2 tsp Himalayan salt



  • Heat oven to 170 C (160 fan forced).

  • Combine the dry ingredients (almond meal, spices, salt, flour and psyllium, and seeds and baking powder) in a bowl.

  • Grate veggies and stir through oil and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be quite dry.

  • Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.

  • Bake uncovered 60-80 mins until a skewer comes out clean. The cooking time may vary so make sure to keep an eye on it after about the 60 minute mark.

  • Allow to cool 30 mins or so in pan then move to cooling rack
















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