Raw Coconut & Almond Bliss Balls

This is a quick, healthy and affordable snack to prepare at the start of the week for lunches and save you from reaching for chocolate at night time. It is packed with nuts and seeds which provide loads of fibre and shredded coconut & coconut oil for healthy fats which means it is a very filling, but very healthy treat.


  • 1 cup desiccated coconut
  • 1/2 cup shredded coconut
  • 3/4 cup LSA mix (ground linseed, almond and pumpkin seed)
  • 3 tbl chia seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1 tbl rice malt syrup
  • 1/4 cup almond spread


  1. Combine all dry ingredients into a bowl.
  2. Melt the coconut oil in a saucepan over low heat, add the almond spread, rice malt syrup and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and combine. Mix and roll into balls using your hands.

Vegan Lentil Patties

I am constantly trialling different vegetable, chickpea, bean and lentil patties to put some new recipes out there as I find there aren’t many that are actually clean and taste good!

In this recipe I used some left over red kidney beans and lentils with lots of different spices and flavours and they turned out delicious.


  • 200g (1/2 can) red kidney beans, cooked
  • 400g lentils, cooked
  • 1 1/2 tsp garlic, crushed
  • 1 small red onion, diced
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp tumeric
  • 2 tbl olive oil
  • 2 tbl buckwheat flour (any other flour would be fine)
  • 1 tbl tamari


  1. Place both beans into a bowl and mash.
  2. Add in the rest of the ingredients and combine the mixture using your hands.
  3. Roll into even sized patties (should make about 7-8).
  4. Pan-fry using olive oil and serve with your choice of greens & some hummus.

Vegan Banana Pancakes

How hard is it to find a simple, but clean vegan pancake recipe!? I admit, it is harder to keep the mixture together & make it rise without the addition of eggs- but this works well, I hope this recipe will help all the sweet tooth vegans out there.

I used buckwheat flower and a banana as the base, I then added cinnamon, coconut sugar and one date to sweeten the mixture up while adding almond milk to combine the ingredients. Don’t forget to add a dash of baking powder so they rise.

I topped mine with coconut yogurt, cacao nibs, buckwheats, shredded coconut and a drizzle of maple syrup on top- it adds a lot of texture and is so delicious. I try to add cacao nibs to anything sweet as they are a great source of magnesium which assists with muscle repair and for all the girls- it can also assist and reduce period cramping. Enjoy!


  • 1 small banana
  • 1/4 cup buckwheat flour
  • 2 tbl almond or coconut milk
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 date, soaked
  • 1/2 tsp vanilla essence


  • Coconut yogurt
  • Cacao nibs
  • Buckwheats
  • Shredded coconut


  1. Add all ingredients into one container and briefly blend until the consistency slightly thick (I use my ninja bullet).
  2. Fry one at a time with the lid on in coconut oil.
  3. Layer on the toppings & enjoy!

Chilli Baked Eggs

Perfect meal to warm up your stomach on a cold winter morning, spicy tomato flavour with red kidney beans mixed through.


  • 2 garlic cloves, crushed
  • 1/2 medium red onion, diced
  • 1 tsp olive oil
  • 1 medium mushroom, diced
  • 1 can Italian diced tomatoes
  • 1/2 can red kidney beans, rinsed
  • 1 tsp paprika
  • 2 tsp Italian herbs
  • 1/2 medium red chilli
  • 2 eggs
  • Mixed leafy greens
  • Parmesan cheese (to serve)
  • Pinch salt & pepper


  1. Preheat oven to 180 degrees.
  2. Fry garlic, onion and olive oil in a small non-stick saucepan until soft, then add the mushroom and cook for a further 2 minutes.
  3. Add diced tomatoes, kidney beans, paprika, herbs, chilli and greens to the saucepan and simmer for 8-10 minutes on low heat with the lid off.
  4. Once the sauce has thickened, form 2 small holes and crack the eggs into the saucepan- do not stir.
  5. Put the lid on the saucepan and place it in the oven for about 10 minutes (or until eggs are cooked).
  6. Sprinkle with cheese, salt & pepper.

Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl

I often crave big bowls of vegetables, but feel very dissatisfied if there is no flavour to it. I want all my meals to be full of flavour, but still kept very clean so I never use any commercial sauces that have additives or sugars. I like to cook different elements within the bowl differently so when it is all combined it is exciting and delicious to eat. This bowl is a mix of vegetables and I added some brown rice and quinoa to the mushrooms as they were left over in my fridge, but you don’t have to. The vegan bowl consists of mixed lettuce, cherry tomatoes, baby cucumber, sauteed mushrooms with brown rice and quinoa, vegetable patties and hummus. I am currently trialing hummus recipes, so for now just use the cleanest store-bought hummus you can find, or wait until I release mine. My own homemade hummus recipe will be posted within the next couple weeks.

Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl



Vegetable Patties

  • 1/2 white potato, steamed, mashed
  • 1/2 small sweet potato, steamed, mashed
  • 1/2 cup lentils, cooked
  • 1/2 medium brown onion, diced
  • 1/2 carrot, grated
  • 1/4 cup almond meal
  • 1 tsp garlic
  • Salt & pepper
  • 1 tsp ground cumin
  • 1 tbl olive oil

Combine all ingredients into a bowl with your hands and roll into patties (mine formed 2). Fry over medium heat with olive oil until cooked, set aside.

Sauteed Mushrooms

  • 1 tbl olive oil
  • 1 tbl garlic, crushed
  • 5-6 regular mushrooms, diced
  • 2 tbl tamari sauce
  • 1/4 cup vegetable stock

Fry olive oil, garlic for 1 minute on high and add mushrooms, fry for a further 3 minutes. Add tamari sauce and stock, simmer until sauce thickens slightly and mushrooms are cooked, set aside.


  • 1 cup mixed lettuce
  • 5 cherry tomatoes
  • 3 baby cucumbers
  • 2 tbl hummus (homemade recipe coming soon)

Place ingredients in the bowl & top with mushrooms & vegetable patties. Top with hummus!

Mixed shredded carrot & beetroot salad with poached chicken & homemade dressing

A fresh summer salad that is the perfect balance of sweet, light, fresh and filling at the same time. I threw together this homemade salad dressing today and it turned out so well- definitely worth a try!


  • 1 cup mixed salad leaves
  • 1/4 cup shredded carrot
  • 1/4 cup shredded beetroot
  • 1/4 red onion, diced
  • 80g cooked chicken (I poached mine)
  • Sprinkle of dried raisins
  • Sprinkle of coconut flakes


  • 1 tbl olive oil
  • 1 whole lime, juiced
  • 1cm ginger, grated
  • 1 tsp honey
  • 1 tsp seeded mustard
  • Pinch of salt


Simply combine all ingredients and add the dressing!

Healthy Beef Burrito Bowl

I am all for cutting out the bread from the sandwich-or in this case cutting out the wrap from the burrito and filling in all that extra space with more nutrient dense ingredients in its place. Almost all commercially bought tortillas or wraps are packed with so many nasty additives like sugars, gums and thickeners and things you just wouldn’t even know how to pronounce. My biggest piece of advice I can give to everyone when choosing foods like breads, wraps and rolls is; don’t eat it, or just read the back of the packet. If you cannot understand half the ingredients how is your body supposed to understand how to process it? I say stick to whole familiar foods and you cant go wrong! Start now and replace your regular burrito for this burrito bowl.


Serves 1


  • 100g grass-fed beef mince
  • 1 garlic clove, crushed
  • 1 tbl olive oil
  • ¼ brown onion, diced
  • ½ tsp paprika
  • ½ tsp ground cumin
  • Pinch of salt & pepper
  • ¼ cup water
  • 1 ½ cups mixed lettuce
  • ½ cup broccoli, diced
  • ½ tomato
  • ½ cup cook quinoa & brown rice
  • ¼ cup capsicum, diced 


  • Juice of ½ lime
  • 1 tsp olive oil Pinch salt


Fry mince, garlic and onion in olive oil until brown. Add spices and water, simmer for 5-10 minutes.

Prepare all salad ingredients and brown rice & quinoa in a bowl.

Add cooked mince into the bowl.

Mix dressing together and pour over ingredients, enjoy.




Asian Soba Noodle Salad with Tofu & Orange dressing

A light-yet filling salad, very fresh and crunchy, filled with vitamins and minerals. The dressing gives this dish a fresh citrus aroma with a sweet after taste. Perfect for a pre-packed lunch or lunch at home.


Serves 1



  • 1 ½ cups mixed lettuce
  • ½ carrot, thinly sliced
  • ¼ red onion, sliced
  • ¼ cup coriander, diced
  • ½ cup red cabbage, diced
  • 5 cherry tomatoes, halved
  • ¼ avocado, diced
  • 150g tofu, cooked
  • 60-80g of soba noodles, cooked
  • Flaked almonds to serve


  • Juice of 1 orange
  • Juice of ½ lime
  • 1 tbl olive oil
  • 1 tsp rice malt syrup


  1. Combine all salad ingredients in a large bowl.
  2. Prepare orange dressing and add to the bowl, mix thoroughly.
  3. Serve with flaked almonds on top



Mexican Salad Bowl

The perfect combination of spices cooked through fresh grass-fed beef with loads of fresh salad and a touch of lime. A spicy, but fresh salad to keep you warm on a cold day, or cool you down on a hot day – prepare it to suit you.

serves 1



  • 1 tsp olive oil
  • 1 garlic clove, minced
  • ¼ red onion, diced
  • 100g grass-fed beef mince
  • ½ can organic red kidney beans
  • 1 tsp beef bone broth (or beef stock cube)
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Pinch salt & pepper
  • 1/4 cup water
  • 1 cup mixed spinach
  • ¼ cup capsicum, diced
  • ¼ cup cucumber, diced
  • ¼ avocado, diced
  • ¼ cup tomatoes, diced
  • 1 tbl kimchi (optional)
  • Juice of ½ lime
  • Tbl coconut yogurt to serve


  1. Add olive oil, garlic and onion into pan and brown until the onion is soft, then add the mince and brown for 2 minutes.
  2. Add the red kidney beans, bone broth (or stock cube), paprika, chili powder, cumin, salt & pepper, stir.
  3. Add water and let it simmer on low for 5 minutes, uncovered.
  4. Prepare spinach, capsicum, cucumber, avocado and tomatoes in a bowl.
  5. Remove mince from the heat, add to salad and toss with lime juice in a bowl.
  6. Serve with a dollop of coconut yogurt.

Creamy omelette with sautéed kale, mushroom & chicken

I often wake up craving my runny poached eggs for breakfast in the morning with a side of greens and some sort of sautéed vegetable, however this morning I woke up feeling like some scrambled eggs that were light, fluffy and creamy- but still dairy-free and clean. I listened to my body and made these clean, dairy-free creamy eggs and let me tell you – delicious.

Instead of adding milk products or yogurt to my scrambled eggs, I added about 2 tbl spoons of unsweetened almond milk (sweetened would also be fine, it would just mean the eggs are a little sweeter) and 1/2 tbl spoon of coconut oil to get the most fluffy and creamy texture ever! I must say they were slightly sweeter than they taste with regular milk, but 100 X more fluffy and delicious. With a side of sautéed kale, mushrooms, chicken and pumpkin seeds with a squeeze of lime juice the flavours work so well together, definitely a new staple breakfast meal.



  • 2 free-range eggs
  • 2 tbl unsweetened almond milk
  • pinch of salt & pepper
  • 1 tbl coconut oil
  • 1 cup kale
  • 1/4 cup mushrooms
  • 40g chicken (or leftover cooked meat)
  • Fresh lime


  1. Whisk the eggs, almond milk, 1/2 tbl coconut oil, salt and pepper in a separate bowl and cook on medium heat until fluffy and cooked through. Put eggs to one side.
  2. Use the left over coconut oil and sauté the kale and mushrooms together until slightly darker in colour and then add the leftover meat (optional), I had chicken in the fridge. Leave in the pan and squeeze fresh lime juice over before moving to the plate.
  3. Serve the omelette on top, enjoy.