Banana + Coconut Bread GF

This is so easy and delicious, when its warm out of the oven, there's nothing better. 

Makes 1 loaf

Serves 12

  • 3/4 x ripe banana
  • 6 free range / organic eggs
  • 4 fresh pitted dates (soak in warm water)
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
  • 60 ml (2 fl oz/  1/4 cup)  coconut oil
  • half teaspoon ground cinnamon
  • 2 teaspoons gluten free baking powder
  • 70 g ( 1/2  cup/ 2  1/2   oz) ) coconut flour
  • 20 g (1/4 cup / 1  oz) chia seed

Preheat your oven to 150 C. (fan forced) 170 C ( no fan)

Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined  - alternatively you can do this by hand in a large bowl.

Add the coconut flour and chia seeds and mix through.

Rest for 10 minutes to allow the chia and coconut flour to expand.

Lightly oil one loaf tin and then line with baking paper

Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut of sliced banana before baking.

Bake for  50 – 55  minutes ( a skewer inserted into the centre should come out dry).

Remove from the oven and allow to cool before turning out the loaf. keeps in the fridge covered for up to 1 week. (freezes well too) 

Healthy Slow Cooked Pulled Pork

This is the best recipe and tasting pulled pork i have ever had!! (yes i am a little bias). I love using the slow cooker to achieve the best results, add some homemade coleslaw and wraps/brown rice/quinoa/sweet potato wedges and you've got a delicious meal. 

Free Range Pork - Pork Scotch Fillet 1kg or Pork Shoulder (bone in)

Dry Rub Ingredients (put in a pestle and mortar and grind or spice grinder) Marinade overnight (or 4hrs+) in the fridge in bowl with all meat covered in rub)

  • 3 x teaspoons of Fennel Seeds
  • 1.5 teaspoons black peppercorns or cracked pepper
  • 3 x teaspoons of pink himalayan salt
  • 1 x teaspoon groung Cumin
  • 1 x teaspoon cinnamon 
  • 3 x teaspoons smoked sweet paprika or hot paprika
  • 2 x ground chilli (optional)

Sear the meat in a pan on all sides in coconut oil and put into slow cooker, add these ingredients to it and stir. Slow cooker setting - High 7hrs (get 2 forks and separate meat at 6hrs and leave to cook on low for final hour)

Add to slow cooker

  • 1/2 diced tinned tomatoes
  • 1/3 cup apple cider vinegar
  • 3 x teaspoons balsamic vinegar
  • 1/2 cup of stock or red wine
  • 1 tablespoon of coconut nectar or maple syrup
  • 2 cloves garlic minced 
  • 2 bay leaves

Wellness Acai Bowl

This is a new favourite of mine, Acai Bowls, I am pretty late to the game but with a recent addition of a NutriBullet for Christmas I can now make them at home. 

So simple and Easy: Blend Acai and Banana with 1/2 cup of Coconut Water, it should be ice cream consistency and put into a bowl, add fresh bananas, berries, chia seeds, bee pollen, goji berries, shredded coconut, cacoa nibs and anything else you want to add.

Delicious & Nutritious.  

  • 1 x Acai block (Frozen)
  • 1 x Banana Frozen
  • 1/2 Cup Coconut water
  • Superfoods and fruit for topping's

Homemade Granola deliciousness

How easy is this? I had no idea.. I will never buy Granola again. I measure my nuts and seeds by a handful, up to you if you want more or less of them. You can use any of your favourite nuts for this, good to switch it up. Serve it with Coconut Yogurt, Fresh Fruit or Nut Milk.  

Put all the ingredients in a bowl and mix together, Spread it all on to a baking tray with baking paper and bake for 20 mins on a 200C (pre heated). It's that easy! 


  • Organic Coconut Oil - 2tbs Melted
  • Organic Maple Syrup - 1/4 Cup
  • Quinoa Flakes - 1.5 Cups
  • Coconut Flakes/Chips - Handful
  • Pumpkin and Sunflower Seeds - Handful of each
  • Macadamias - Handful for all nuts
  • Hazelnuts 
  • Sliced Almonds
  • Pecans

Jalapeño Humous

This is so delicious and easy to make - once you make this, you will never buy shop bought again, It costs around $2 to make compared to shop price of $8! 

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  • 1 Can of Chick Peas
  • 3 x Cloves of Garlic
  • 1 x Fresh Jalapeño (2 if you like it hot)
  • Extra Virgin Olive oil - 2/3 Tablespoons
  • Half a bunch of Fresh Coriander
  • 2 x Teaspoons of Green Tahini or Regular Tahini
  • Juice of 1 Lemon  
  • Himalayan Pink Salt
  • Crushed pepper

Add chick peas and rest of ingredients into food processor and blend them together, do not add all of the olive oil, just keep adding it slowly so you get the right consistency. 

This is it.. Enjoy!  

Chia Seed Porridge with Goji Berries

This is so easy to make and simply the best way to start the day, full of Goodness and Energy. You can make your own Almond Milk (recipe below)

  • Almond Milk 
  • Chia Seeds - White/Grey
  • Goji Berries
  • Shredded Coconut
  • Cinnamon   

Almond Milk - Make your own, all you need to do is soak 1 Cup of almonds in some filtered water over night. The chuck them in a blender with 3 Cups of Coconut Water and blitz them up. Strain mixture through a sieve or muslin into a bowl and push it through to make sure you get everything out of the nut mixture, so quick & super easy. (Put left over mixture aside and you can use this at a later date to make protein chia balls).

Porridge - Stir the Cinnamon into Milk then add Chia seeds (3 Tablespoons, you can add more if you think it needs it) and stir them for a few minutes to ensure there are no lumps, the mixture should go thicker and you will know this is the right consistency. Add Goji Berries (pre soak them for best results) 2 Tablespoons & Handful of Shredded Coconut. 

I use a soup ladle to put it into lovely pots, all ready for breakfast. 

Serve with fresh fruit & Cinnamon-  Blueberries, Strawberries, Raspberries, Bananas, whatever you fancy. Co Yo Yogurt is delicious with it too :)





Veggie Crackers made from Juice Pulp!


Yes it is true.. This is a cracker of a recipe :)  

I usually compost my pulp left over from juicing but this is a new and utterly amazing way of re-using your pulp and turning into something quite spectacular! 

  • Juice Pulp (Carrot, Beetroot, Kale or whatever you have juiced)
  • Good few Pinches of Himalayan Salt and Pepper
  • Olive Oil or Coconut Oil (just a few tbsp)
  • Seeds Pumpkin/Sesame/Chia/Sunflower
  • Mixed Herbs

Mix all the ingredients together in bowl and then flatten it out on a cookie tray, cut lines on them to make them into squares. 

Bake in Oven for 30 mins each side on 180 degrees, check frequently. Make sure you flip them over after 30 mins.. Simply Delicious! 



Chocolate Orange Chia Balls

These are Amaze Balls.. So Yummy!  

So easy to make:

  • 2 x Cups of Cashews (soaked for at least 4 hours)
  • 6 x Medjool Dates
  • 4 x Tbsp Raw Cacao powder
  • 1 Large Organic Orange Juiced & Grate Peel 
  • 2 x Tbsp Chia Seeds  
  • Organic shredded Coconut
  • C Coconut Water

Put Cashews in food processor, add Juice, Peel, Cacao and Chia Seeds and blend it all up until it goes into a smooth paste, if you need to add some liquid, use C Coconut water and only add a few tbsp at a time, the mixture needs to be fairly thick and paste like. 

Put mixture in a bowl and put in fridge for a few hours or over night.

Empty some Shredded Coconut on to a plate for rolling balls in. Use a tablespoon to get out the right amount of mixture and roll it into balls then roll into coconut and store in a container, i use grease proof paper as a lining. 




Winter Elixir - Turmeric Root, Ginger, Lemon & Honey

I have a sore throat and feeling like i could be getting sick, so i need to blast it away with lots of goodness. This was my first port of call.. A Winter Elixir with all the health benefit's of Turmeric root (in season AUS)  , Ginger Root , Juice of  a Lemon and spoonful of Bio Dynamic/Manuka Honey. 

So easy to do, depending on how much you want to make, you can cool it and put aside for later. 

Take the skin off the Ginger and Turmeric and cut into small pieces, you can do it roughly and squash it a bit too (like you would with garlic), put in a pan and add some boiling water, boil for 10/15 minutes. Squeeze the juice of 1 lemon and put to the side, strain the ginger and turmeric and remove all the pieces, add lemon to the mixture, pour into your cup and add a spoonful of honey of your choice, Manuka is best but i used a bio dynamic honey that we picked up from a local farm in Hunter Valley. 

Add a little cold water, do not drink boiling. Watch the ginger late at night as it is a stimulant (i was awake for hours last night after having it:))


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Spinach Soup

I whipped this Soup up last night in 30 minutes and it tastes amazing. Super Green and healthy with a thick and nourishing texture. Spinach is in season, so take advantage, try and buy Organic if you can. 

  • 1 x White Onion
  • 3 x Sticks of Celery
  • 5 x Zucchini washed and chopped into circles
  • Mixed Herbs
  • Olive or Coconut Oil
  • 1 x Half Cauliflower
  • 2/3 x Bunches Spinach
  • 2 x Veggie Cubes (Bouillion)
  • Pink Himalalayan Salt
  • Pepper to season
  • Flat Leaf Parsley for Garnish

Put Onion, Celery and Zucchini in deep pan with some Olive or Coconut Oil and Mixed Herbs, cook for 5 minutes and brown all veggies. Then add the Cauliflower and cook for a further 10 minutes, boil the kettle and add some boiling water to the mix, make sure all the veggies are covered and there is some excess water but not too much. 

Add Veggie stock cubes and a good pinch of salt and cook for a further 15 minutes until all veggies are soft, then add the washed Spinach (2 large bunches or 3 small) into the pan and let it wilt for a few minutes. Blitz it all up with the hand blender and you will get this fab green coloured soup.. add salt and pepper to season and parsley to garnish.. serve warm.. I'm sure you will keep coming back for more! Delicious.. 


RAW Vegan Raspberry Coconut Cocoa Cheescake (DF)


  • 2/3 cup Pecans
  • 1 cup Shredded coconut
  • 1/8 teaspoon Himalayan pink salt
  • 6 soft medjool dates, pitted and chopped


  • 4 cups Raw Cashews (soaked at least 4 hours, but preferably soaked overnight)
  • 1 cup of Shredded Coconut (optional)
  • 1 cup of C Coconut Water
  • 5 Tbsp of Raw Cocoa
  • 3 Tbsp raw Coconut Nectar
  • Chia Seeds (Optional) 
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
  • 2 Cups of Raspberries (fresh or frozen)

Grease a six inch spring form pan with Coconut Oil. Put Pecans, Shredded Coconut, salt and Dates into a food processor and mix until it forms together, put it into greased pan and flatten out into the base. Leave on side for 1 hour. 

Put soaked Cashews into food processor with all the other ingredients, do not put Coconut Oil and Raspberries in. After mixture is creamy and blended together, slowly add the coconut oil as a liquid. Then separate the mixture, putting half on top of the pecan base and leave the other in processor, add the Raspberries and mix it all up. 

Then pour it all over the the Cocoa layer, smooth it over, cover it up and put in freezer to cool for at least 2 hours. 

Take out to serve, leave for 30 mins to defrost and eat.. IF there is any left then put in fridge for later. 


RAW Pesto

This is such an easy Pesto recipe that even a child can make it, in fact my 6 year old did make it, here's how we did it. 

  • Big Bunch of Basil
  • Pine Nuts 3/4 Cup
  • Parmesan Grated 1/2 Cup
  • 2 x Clove Garlic
  • Pinch Himalayan Pink Salt
  • Cracked Pepper
  • 1 x Lemon Juiced
  • Extra Virgin Olive Oil

Put everything in the food processor except for Olive Oil, Salt and Pepper. Blitz it up and then slowly add a little bit of olive oil and watch it become a creamy consistency, add a little bit more but very gradually so it doesn't not become too oily and runny. 

Add a pinch of Pink Salt and Pepper and taste.. Yum! 


Raw Vegan Lemon Blueberry Cheescake (DF, GF,SF)

Once you try a RAW cheesecake, you will never believe that they are vegan, dairy free and raw. They are the most delicious thing i have ever eaten and i know there is craze for them here in Sydney. They are not cheap to buy in health food cafe's as lots of expensive ingredients and time goes into making them.  

Determined to try and make one myself, i finally took the challenge and here we are... 



  • 2/3 cup Pecans
  • 1 cup Shredded coconut
  • 2 x pinches Himalayan pink salt
  • 10 soft Medjool dates, pitted and chopped


  • 4 cups raw cashews (soaked at least 4 hours, but preferably soaked overnight)
  • Juice of 2 lemons
  • Zest of two lemons
  • 3 Tbsp raw coconut nectar
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
  • 2 Cups of Blueberries  (fresh or frozen)

Grease a six inch spring form pan with Coconut Oil. Put Pecans, Shredded Coconut, salt and Dates into a food processor and mix until it forms together, put it into greased pan and flatten out into the base. Leave on side for 1 hour. 


Put soaked Cashews into food processor with all the other ingredients, do not put Coconut Oil and Blueberries in. After mixture is creamy and blended together, slowly add the coconut oil as a liquid. Then separate the mixture, putting half on top of the pecan base and leave the other in processor, add the blueberries and mix it all up, it will go the most amazing colour... beautiful! 

Then pour it all over the the white layer, smooth it over, cover it up and put in freezer to cool for at least 2 hours. 

Take out to serve, leave for 30 mins to defrost and eat.. IF there is any left then put in fridge for later. 


Zucchini/Courgette Ribbon Pasta with Pesto (GF)

I made this last night and it is a winner, Gluten free, Veggie and NO pasta, we recreate the pasta with vegetable ribbons. I'm going to say Zucchini as i live in Australia but you can say Courgette if you want:)

This is another quick and easy veggie dish and it is so delicious... This was my first attempt so i am sure i will perfect it over time! 

To Cut the Ribbon strips of Zucchini, use a sharp knife, keep the skins on, cut them half and then cut thin strips, the width of tagliatelle but thicker, there is no set way to do this, you can do it whatever way you like, you can use a Mandolin or a peeler too. 

  • 5 x Zucchini washed
  • Coconut Oil (Extra Virgin Cold Pressed)
  • 2 x Onion
  • 2 x Cloves Garlic
  • 2 x Fresh Bullet Chili's
  • Dried Chili flakes- good few pinches
  • Mixed Herbs- good shake
  • 30 x Small Mushrooms, chopped in half
  • Pesto (Jar or make it yourself)
  • Pine Nuts
  • Baby Spinach

Fry the Onion, mixed herbs, chilli fresh and dried in Coconut Oil and cook until brown then add the mushrooms and cook together for around 10 minutes until softened, add the pesto, at least half a jar or around 4 tablespoons.

Blanch the Zucchini strips in boiling water for a few minutes and then add the mushrooms, cook everything together for another 10 minutes until everything is cooked (taste test is best option). 

Add the Spinach to the mix and cook for a few more minutes.. in a separate pan, toast pine nuts until brown, keep your eye on them as they burn quick.

Sprinkle Pine nuts on top and serve.. Enjoy! 


Chia Coconut Cocoa Balls

Chia Coconut Cocoa Ball

1 cup pitted medjool dates
1 cup activated nuts (I like Cashews or Pecans)
1/3 cup raw organic cacao powder
1/3 cup coconut oil
 ½ cup shredded coconut
1 tablespoon chia seeds

  1. Soak dates in warm water for 15 minutes to soften.
  2. Whilst dates are soaking add nuts, cacao, shredded coconut, coconut oil and chia seeds to processor and mix.
  3. Add dates and process.
  4. If mixture is too dry add either a tablespoon of filtered water, or a little bit more coconut oil.
  5. Let mixture sit for 10 minutes or put in fridge to cool.
  6. Roll mixture into bite size ball size.
  7. Roll mixture into bite size ball size.
  8. Cover in shredded Coconuts.



This really is the Elixir of life, a glass full of Goodness and Greenness. 

So easy to do at home if you have a juicer.. 

TIP 1- Clean the juicer immediately after and it is less of a mission.. if you leave it, everything sticks and it is a major hassle! 

Get Juicing - Try and buy Organic and avoid all the pesticides and chemicals

  • Kale - Organic if you can ( all round legend of the vegetables)
  • Cucumber ( Great hydrater)
  • Celery
  • Spinach
  • Green Apple (no more than 1)
  • Ginger 

TIP 2- Put the Kale and Spinach through first and then juice other veggies. 




2 X White Onion
Mixed Herbs
2 x veggie stock-cube (bouillon or similar)
Salt (Pink Himalayan)
Leeks (at least 2)
Zucchini (at least 5)
Any seasonal green or white veggies
Cauliflower (1/4 or 1/2)
Garlic (optional)
2 x Bunches of green spinach

  • The secret to my Green Soup is to add the spinach right at the end and just let it blanch then blend it up when it has wilted, this keeps it super GREEN. 
  • Fry the Onions with some olive oil in a big pot, add the mixed herbs and let them sweat together for a few minutes, add your leeks and celery and continue cooking, add more olive oil if required. 
  • Add the Zucchini, Cauliflower and any other seasonal green/white veggies you want, if adding silver beet or chard, add them nearer the end, so you don't over cook them. If you want to add garlic, add it now, no more than a few cloves. 
  • When all veg has had a 5 minute fry off, add some hot water gradually, cover all the veggies and let them simmer, add stock cubes and cover for 20 mins. 
  • Add the spinach at the very end when hob is off put lid on and leave for a few minutes, until wilted. 
  • Use a hand blender or a food processor, whatever you have and blend it all up until smooth and no lumps. 
  • Put back on heat for 10 minutes, add couple of good pinches of salt. 
  • Eat then there or leave to cool and store it for the week, I also freeze some of mine for the following week. 
  • Perfect to bring to work for lunch, just reheat and enjoy.
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