SALAD: Greek Salad

Greek Salad

2 medium tomatoes, roughly chopped
1 & 1/2 red capsicums, roughly chopped
1 green capsicum, roughly chopped
12 black olives, halved
50-70g feta, crumbled
1 stalk of celery, finely chopped
1/3 red onion, finely sliced
1 tbsp dried oregano

  1. Mix all the salad ingredients together, drizzle over, a little apple cider vinegar, olive oil, lemon juice, gently toss.


Nicci x

View this recipe on At A Pinch's Facebook page HERE

DINNER: Lasagna with Kumara slices

This is a perfect Sunday night meal for the family, or a beautiful meal to take to your family or friends place. 

Lasagna with Sliced Kumara

500gms beef mince
1 onion, finely chopped
3-5 garlic cloves, finely chopped 
1/3 cup tomato paste

1/3 cup beef stock or water
1 can diced tomatoes 
1 tbsp freshly chopped basil

1 tsp salt

1-2 large orange kumara, peeled and thinly sliced

Optional extras:

1 carrot, grated 

1 red capsicum, finely chopped
1 celery stalk, finely chopped

  1. Heat a fry pan to high, add the onion, garlic and mince, continuously stir until the mince is brown. 
  2. Add the tomato paste, beef stock (or water), diced tomatoes, extra veggies if using, basil and salt. Simmer for 20 minutes, occasionally stirring. While this simmers, cut the kumara and make the cheese sauce. 

Cheese sauce:

"What the fat" has a great cheese sauce that I have made before. However, when I made this Lasagna we didn't have any cream to use that recipe. This recipe is a tad indulgent... 

25g butter
3 tbsp flour 
nutmeg (spice)
salt & pepper
2 cups milk
2 cups cheese 

  1. Melt the butter in a pot on the stove top, add the flour and stir to combine, sprinkle in some nutmeg, salt and pepper. 
  2. Add 1 cup of milk and continuously stir until milk is boiling. Add the last cup of milk and stir until boiling again. I often use a whisk to do this. Take off the heat and add 1 and 1/2 cups of cheese. Stir. 

Assemble the lasagna:

  1. 1/3 of the mince mixture goes into your casserole/lasagna dish (around 20 x 30cm). 
  2. Lay over the sliced kumara, try not to leave gaps. 
  3. Add another layer of mince mixture and another layer of kumara pieces. 
  4. Lastly add the last 1/3 of the mince mixture and then pour over the cheese sauce. 
  5. Sprinkle over 1/2 cup cheese, and some paprika. 
  6. Bake for 45 minutes at 180C.

And there you have it - a beautifully cooked meal! Served with a fresh green salad is a great combination. 

This can also be made with pumpkin or eggplant slices.


Nicci x

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SALAD: Pumpkin & Bacon Salad

Pumpkin & Bacon Salad

1/2 pumpkin, cubed (skin removed)
1 tbsp olive oil
4 rashers bacon
1/4 red onion, finely chopped
2 tomatoes, chopped
1/4 cup olives, quartered
50g goats feta, crumbed
1 tbsp, fresh italian parsley, finely chopped

  1. Toss the cubed pumpkin in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
  2. After 15 minutes, lay the bacon rashers on top of the pumpkin, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
  3. Let the pumpkin and bacon cool a bit; roughly chop the bacon up.
  4. Add all the ingredients into a serving bowl, gently toss. 

Enjoy! No dressing needed. 

Nicci xx

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BREAKFAST: Bacon and Egg Cups

Bacon & Egg Cups

{Makes 4 bacon cups}

8 bacon rashers
4 eggs 
1 tbsp chives, finely chopped
salt & pepper

  1. Depending on the bacon you are using, you may need to chop a bit off the bacon, if there is a lot on it, then I would chop a bit off.
  2. Use two pieces of bacon per cup, place one horizontally across the muffin mould/hole, and the other one over the top to make an shape like a plus sign '+'.
  3. Crack one egg per bacon cup, add chopped chives, pepper and salt.
  4. Bake in the oven for 20 minutes at 175C.
You could also add grated cheese on top, or chopped tomatoes.
There should be no need to line your muffin tray, as the bacon provides enough fat.

My kids loved these, they would also make a great lunch for kids, or yourself!


Nicci x

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DESSERT: Blueberry & Peach Frozen Yogurt

Blueberry & Peach Frozen Yogurt

1 cup frozen blueberries
1/2 cup fresh or canned peaches
1/4 cup natural yogurt

Blend blueberries, peaches & yogurt. Serve.

Can be served with blueberries and peaches on top, as pictured. 


Nicci x

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Recipe: Frittata


Frittata, definitely one of my favourites at the moment. A great way to use up any leftover veggies

roasted veggies (leftovers are great, I used kumara in the photo above)
3 tomatoes, roughly chopped
large handful of kale, chopped
little sprinkle of parmesan
red onion
, chopped
2 slices of bacon, roughly chopped (optional)
8-10 eggs, whisked gently
1/3 cup milk (or almond milk)

  1. Heat oven to 180C. Place veggies and bacon (if using) into a dish lined with baking paper. 
  2. Gently whisk the milk and eggs. Pour over the veggies. Gently mix a little.
  3. Bake in the oven for 35 minutes or until cooked.


Nicci xx

View this recipe on At A Pinch's Facebook page HERE

GUILT FREE TREATS: Decadent Chocolate Bliss Balls

Decadent Chocolate Bliss Balls... with a twist....

One of my favourite bliss ball recipes!

1 cup of dried dates (soften, sit in boiling water for 10-15 minutes, drain)
1 cup cashews (or other nuts or seeds)
1/2 cup cocoa
1/2 cup shredded coconut (plus more for rolling)
1 cup boiled or roasted pumpkin

  1. Add all ingredients to the food processor, blitz until combined, stopping occasionally to push the mixture down.
  2. Add water if needed, I added 2 tbsp, you may need more or none at all 😊
  3. Roll in extra shredded coconut.

Store in the fridge or freezer till required.


Nicci xx

View this recipe on At A Pinch's Facebook page HERE

Guilt Free Treats: Chocolate Chip Cookie Dough Bliss Balls

Chocolate Chip Cookie Dough Bliss Balls

1 cup rolled oats
1 cup walnuts
1 1/2 cups dried dates
1 cup coconut
1/3 cup coconut oil, melted
1/4 cup water
1/3 cup cacao nibs

  1. Blend the dates, rolled oats, walnuts, and coconut until fine, in a food processor.
  2. Slowly add the melted coconut oil, while the food processor is on.
  3. Following the same method, slowly at the water - I did this because my mixture wasn't holding together well.
  4. Transfer to a bowl and gently stir through the cacao nibs.
  5. Roll into balls and if you wish roll in coconut as well.
  6. Store in the fridge or freezer until required.


Instead of cacao nibs you could use chocolate chips, I will leave that decision up to you!
If you want less dates, leave out the extra 1/2 of a cup, and see if the mixture works, as I added mine after the coconut oil thinking it may help hold it together but it didn't, hence the water add...

Nicci xx

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Dessert: Rich Chocolate Mousse

Rich Chocolate Mousse

1 & 1/2 medium avocados 
2/3 cup frozen blueberries + 1/3 cup
1/4 cup cocoa 
1 tbsp of pure maple sugar or honey

  1. Place everything in the food processor and blitzed until combined. Serve with extra blueberries on top.

This served 4 of us, it is very rich, you don't need much to hit the chocolate craving spot!
I hope you enjoy, my kids loved it.

Nicci xx

View this recipe on At A Pinch's Facebook page HERE

SALAD: Kumara, Bacon & Broccoli Salad

Kumara, Bacon & Broccoli Salad

So simple, yet so delicious! 

1 large Sweetas Kumara (I used the orange variety), chopped into wedges;

1/2 broccoli, roughly chopped; 

4 garlic cloves, finely chopped;

4-5 rashers of bacon; 

little feta (optional)

  1. Preheat oven to 200C. Toss kumara into a little olive oil, and toss with a tablespoon of Moroccan spice (the spice is optional). Place on a lined baking tray, and place into the oven for 10 minutes. 
  2. Toss the broccoli with a little olive oil and chopped garlic. Scatter on top of the kumara. Then lay the bacon on top of everything. Back into the oven for another 15-20 minutes. Check after 15 minutes. Gently toss if needed.
  3. Once out of the oven, roughly chop bacon. Serve up the salad. It can be assembled in layers, kumara, broccoli, then bacon. Sprinkle a little feta on top, if you are using it.


Nicci xx


BREAKFAST: Fluffy Banana Pancakes

Fluffy Banana Pancakes

This is a great breakfast when you want to treat someone special in your life, but not feed them full of sugar. It would make a great birthday or Christmas breakfast. This served two toddlers and one adult.

1 large banana, mashed
1 egg white, whisked
1 tsp vanilla essence (optional)

  1. Fold together the mashed banana, egg whites and vanilla essence.
  2. Heat a fry pan to medium, place a little butter and olive oil into the pan, use around 1-2tbsps of batter mixture per pancake. Making them little means they are easier to flip.

Serve with natural yogurt, chopped fruit, sprinkled with ground cinnamon.

Boom. Breaky for champions done.

Nicci x

View this recipe on At A Pinch's Facebook page HERE

SALAD: Asparagus with Bacon & Garlic

Asparagus with Bacon & Garlic 

A delicious side dish!

2 bunches asparagus
2 rashers bacon, roughly chopped
2 garlic cloves, finely chopped 

  1. Heat the fry pan to high.
  2. Break the ends of the asparagus off. Toss in olive oil, pepper and salt.
  3. Add the asparagus, bacon and garlic to the frypan and regularly toss for 5 minutes.

Serve & Enjoy!

Nicci x

View this recipe on At A Pinch's Facebook page HERE

SALAD: Simple Salad with Avocado Dressing

Simple Salad with Avocado Dressing
A different way to enjoy a salad...

Baby spinach (large handful)  
1/2 red capsicum, finely chopped
1/2 packet cherry tomatoes, halved
1/4 - 1/3 red onion
little crumbled feta (optional) 
few pine nuts

  1. Gently mix together the baby spinach, red capsicum, cherry tomatoes, red onion. Sprinkle feta on top. 

Avocado 'dressing'

1 avocado
3 garlic cloves

splash of fresh lemon juice

  1. Place all ingredients into a mini food processor. Process until combined. Put on top of the salad. Sprinkle pine nuts over (if using). 

Enjoy, it's really good!

Nicci x

View this recipe on At A Pinch's Facebook page HERE

DINNER: Pan-fried Kingfish

Pan-fried Kingfish - Served with Potato and Kumara Wedges + Simple Salad 

Kingfish cooked in a little butter and olive oil, seasoned with salt and pepper. Cook in a fry pan, over a high heat, 3-4 minutes each side. 

Potato and kumara wedges are tossed in a olive oil, paprika and garlic salt.

Salad consists of home grown lettuce, cherry tomatoes, avocado, capsicum, walnuts, chia seeds, dressed in apple cider vinegar and olive oil.


Nicci x

View this recipe on At A Pinch's Facebook page HERE

DESSERT: 'Dairy Free' Berry Ice Cream

Berry Ice Cream (Dairy Free)

1/2 medium sized banana
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 egg white (optional - makes it nice and fluffy)
1 tbsp Coconut Yogurt*

Add all the ingredients into a food processor, blitz until combined. 



Nicci x 

*Note: I used Doctors Choice Coconut Yogurt, from Regent New World in Whangarei. 

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DINNER: Marinated Pork Chops

Marinated Pork Chops

1 heaped tbsp manukau honey from Northland Milk & Honey Ltd
1/2 lemon, juiced 
3 garlic cloves, finely chopped
salt & pepper

  1. Heat a fry pan on high, cook the pork chops for 3 minutes each side, then into the oven at 180C for around 15 minutes, until cooked. 

The pork should be delicious. Serve with mashed potatoes and green beans.


Nicci  x

View this recipe on At A Pinch's Facebook page HERE

DINNER: Home-made Crumbed Sausages

Home made crumbed sausages

Home made crumbed sausages: 

500g beef mince
1 onion
4 cloves of garlic 

Rough handful of parsley 
1 tbsp oregano 
1 carrot, peeled & grated
3 zucchini, peeled & grated
1/2 cup almond meal 

1 egg, whisked

Crumb 1 cup almond meal
1 tsp cumin 

1 tsp smoked paprika 
1 tsp garlic powder
salt & pepper

  1. Chuck everything into the food processor and process for 1-2 minutes. Roll into sausages. Chill. 
  2. Mix the crumb ingredients. Roll the sausages in this mixture. 
  3. This made A LOT of sausages, cook half at a time, otherwise they might stew. Put 1-2 tbsps of olive oil in a fry pan, brown each side of the sausages, until they are cooked through.

Garlic Broccoli & Beans 

1 broccoli head
125g green beans

2 garlic cloves, finely chopped

  1. Boil some water in a pot, add the broccoli and green beans, make sure the water covers the veggies. Boil for 1-2 minutes. Strain. 
  2. Once the sausages are out of the fry pan, clean it if needed; add a little olive oil (or butter if you wish), garlic cloves and the broccoli and beans, fry for a few minutes.

Dipping Sauce (Dairy Free) 

1/3 cup coconut yogurt 
Handful of chopped coriander 
1 lime, juiced
  1. Mix altogether, add more coriander as garnish when served.


Nicci x

Note: I used 'Doctors Choice Coconut Yogurt' which I got from Regent New World, here in Whangarei. 

BREAKFAST: Breakfast Smoothie

Breakfast Smoothie

Starting the day off great!

1 cup almond milk
large handful of kale
1 banana 
1/2 avocado 
1 peach (or 1/2 can)
1 tbsp chia seeds

  1. Mix in the blender, add water until you have the consistency you like. Note: This fed myself and two toddlers.


Nicci x

View this recipe on At A Pinch's Facebook page HERE

DESSERT: Healthy Dairy Free Treat

Healthy Dairy Free Treat 

1 cup coconut yogurt* 
1/2 cup boysenberries (or other frozen berries) + a few to serve
sprinkle of ground cinnamon 

  1. Place coconut yogurt & boysenberries into a mini food processor & blitz until combined. 
  2. Serve in small bowls, place more boysenberries on top, sprinkle with ground cinnamon.


Nicci x

*Note: I used Cathedral Cove Naturals Coconut Yogurt, sourced from Regent New World, Whangarei.

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DINNER: Cauliflower Pizza Bases

Cauliflower Pizza Bases

I have turned what is usually an ordeal (for me!) into quite an easy process...

1 cauliflower
1 cup cashews
2 eggs
1 tbsp dried oregano

  1. Place ingredients into the food processor, and process until combined. You can slowly add each ingredient, or do it all at once. Stop the processor occasionally to scrape down the walls.
  2. Once combined (the mixture will be wet!) place into two pizza base dish's, that are lined with baking paper. Gently push the mixture out until it is evenly spread.
  3. Bake in the oven for 40minutes at 200C; in the lower half of the oven.
  4. Once golden brown, take out of the oven, cool. Then have fun with your toppings!

Toppings used:
tomato paste, red onion, green capsicum, tomato, beef pieces, baby spinach, avocado, and cheese.
5 Return to the oven and bake for a further 12-15 minutes.

Boom. A delicious healthy pizza.
Nicci  x

View this recipe on At A Pinch's Facebook page HERE & HERE

DESSERT: Feijoa & Banana Ice Cream

Feijoa & Banana Ice Cream

1 frozen banana (peeled first)
1/2 cup feijoa pulp
a squeeze of lemon juice

1 Blend in a food processor until nice a creamy.
2 Serve in a bowl sprinkled with cinnamon and chopped fresh banana and feijoas.


Nicci x

View this recipe on At A Pinch's Facebook HERE

SALAD: Steak, Roasted Beans, & Salad

Steak, Roasted Beans & Salad

Pan fried steak
Steak simply rubbed in a little olive oil, seasoned with salt & pepper on both sides.
Heat a griddle on high, cook the steak 3 - 4 minutes each side, or till your liking. Rest for 5 minutes.

Roasted beans & garlic
Tossed in olive oil and a little curry powder, baked for 10minutes at 200C, toss after 5 minutes.

Lettuce, celery, apple, orange, chia seeds, feta, tossed in lemon juice.

Kids loved it, the salad was a winner with the fruit in there!

Nicci x

View this recipe on At A Pinch's Facebook page HERE

Guilt Free Treats: Carrot Bliss Balls

Carrot Bliss Balls

3 large grated carrots
1 cup nuts and/or seeds (I used almonds, cashews, sunflower & pumpkin seeds)
7 dried dates
3 dried apricots
2 tablespoons of honey (add up to 1/4 cup)
1 cup desiccated coconut (plus an additional 1/2 cup)
1 - 2 tablespoon cocoa (or other spices like cinnamon, mixed spice, ginger - but you wont need a tablespoon, just a teaspoon should be enough)

  1. Place all ingredients into the food processor and blitz for 3 - 4 minutes. I stop the processor every minute and scrap the mixture down with a spatula.
  2. The mixture should be thick enough to roll into balls. Use roughly a tablespoon of the processed mixture and roll into a ball, then roll it in the extra coconut.
  3. Keep in the fridge in a sealed container. Try and keep them in the fridge for a few hours before eating the first one.

Carrot Bliss Balls


Nicci x

Guilt Free Treats: Beetroot & Kapakapa Bliss Balls

Beetroot & Kapakapa Bliss Balls

1 cup grated beetroot firmly packed
1 cup dates
1/2 cup coconut (plus an additional 1/2 cup for rolling) 
1/2 cup nuts (I used almonds in the ones photographed, you could use any nuts/seeds)
1-2 tablespoons of kapakapa

  1. Place ingredients in the food processor and blitz for 3-5 minutes, I stopped the food processor regularly and scrap the mixture into the middle with a spatula. 
  2. Once the mixture is clumpy (but try not to have chunks of nuts), roll a tablespoon of mixture into a ball, roll in the additional coconut. Keep in a sealed container in the fridge. 

An optional ingredient is a tablespoon of honey to make it a bit sweeter, however, myself and friends didn't think it was needed. Up to you!

If you are wondering what kapakapa is, it is 'natural chocolate syrup', that is dairy free, gluten free, no added sugar and an added bonus NZ made! I recently ordered mine from 'and they lived green' (you will find them on facebook) and I'm absolutely loving it - along with my toddler. If you are a chocolate fend like me, that also doesn't want to eat too much sugar, you will love it!

If you don't have any kapakapa yet, you could replace it with 1 to 2 tablespoons of cocoa, or 1/4 to 1/2 a block of roughly chopped dark chocolate.


Nicci x

Guilt Free Treats: Cacao and Chia Seed Bliss Balls

Cacao & Chia Seed Bliss Balls

This recipe came about when I was on the hunt for some cacao powder at the supermarket, but I was at a lost, instead I found some Whittaker's Cacao Chocolate (62% cocoa). I turned this amazing chocolate into something spectacular and nutritious with just four ingredients. That simple! 

75g Whittaker's Cacao Chocolate (62% cocoa)
1/2 avocado 
1 cup almonds 
1/4 cup chia seeds
  1. Place all ingredients into a food processor and blitz on high for 5 minutes, you may need to stop the food processor and scrap the mixture down the sides. 
  2. Once fully blitzed, roll 1 tablespoon worth of mixture into into small balls.
  3. Keep in the fridge or freezer till required.

~ You could also roll these in desiccated coconut if you wish. I made 35 bliss balls out of this mixture, I roll them small, because if I rolled big ones, I would think, oh I'll just have two, but really I'm having around a quarter of the the mixture! (And that's probably not healthy anymore!) This way, having two small bliss balls, is just a little treat to get you through the afternoon and hit those chocolate carvings.


Nicci x

Dessert: Apple and Feijoa Nut Crumble

Apple & feijoa nut crumble

This recipe came about when I was participating in a 28 day clean eating challenge. I was given A LOT of cooking apples and feijoas from my parents, so I went to work stewing them all. And what to do with some of this stewed fruit.... a nut crumble of course!! So here you go, here is my recipe for Apple & Feijoa Nut Crumble - refined sugar free, grain free & gluten free

Note: I had 15 cooking apples and over 40 feijoas, that I stewed in a crayfish pot! (So if you have less fruit, use less vanilla, cinnamon and honey)

Peel, core and roughly chop the apples, add these to a pot along with 1 cup of boiling water. Give it a stir, then add 3 teaspoons of vanilla, 2 tablespoons of honey, 3 teaspoons of cinnamon and a sprinkle of stevia (a natural sweetener - next time I wouldn't add the stevia). Let this simmer on a low heat for 20 minutes. The apples will go mushy - but that's what you want! Turn the heat off, stir the feijoas through. Leave everything in the pot to cool. 

Nut Crumble

1/2 cup almonds
1/2 cup cashews 
1 cup walnuts
1 cup coconut, desiccated
85g butter

Blitz the nuts in the food processor till crumbly then stir in the coconut and rub in the butter. 
Sprinkle over top of the apple & feijoa mixture and bake in the oven for 12-15 minutes at 160C, or until the nuts are brown and to your liking. Serve with cream (optional).

Note: The baking dish I used was 20cm x 30cm. 


Nicci x


Breakfast: Home Made Muesli


Lunch: Chicken & Kale Poppers

Chicken & Kale Poppers

300g chicken breast, roughly chopped into large chunks
25g kale (roughly 1 cup firmly packed)
1/2 cup cooked butternut squash, mashed (or pumpkin)
1/2 cup parmesan cheese, grated
2 garlic cloves
1 tbsp fresh coriander, chopped
1 tsp salt
1/2 tsp pepper

Omit the parmesan cheese if you would like them to be dairy free.

  1. Turn the oven on bake at 180C. Place all of the ingredients into the food processor blitz till the chicken is a mince like consistency and everything else is finely chopped and combined well. 
  2. Use a tablespoon of mixture to roll into small balls. Place onto a baking tray lined with baking paper. 
  3. Bake for 25-30 minutes, until golden brown. Give them a little roll around after 15 minutes.


Nicci x

Lunch: Mini Bacon and Egg Pies


Dinner: Butter Chicken with Cauliflower Rice (Paleo)

Butter Chicken with Cauliflower Rice (Paleo)

4 tablespoons coconut oil
1 onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
2 pinches cayenne pepper (optional) ~ this will add spice
1 teaspoon ground tumeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
400 grams coconut cream (1 can)
700 grams chicken thigh fillets cut into bite sized pieces
coriander to serve

  1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. 
  2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well. 
  3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened. 
  4. Garnish with the coriander and serve with the cauliflower rice. 

To keep this 'paleo friendly' serve it with cauliflower rice, otherwise you can serve it white rice. 

Cauliflower Rice

This recipe makes 2-3 servings, depending on the size of your cauliflower.

1 head of cauliflower
½ red onion
4 cloves of garlic
1 tbsp olive oil or coconut oil
salt and pepper, to taste

  1. Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice. 
  2. Dice the onions and garlic to your desired size. 
  3. Add olive oil to a pan over medium heat. Add in onion and garlic until slightly browned. 
  4. Add in grated cauliflower and stir regularly for 5 minutes. 
  5. Add salt and pepper, serve. 


Nicci x

Dinner: Kumara Curry Wedges

Kumara Curry Wedges

4 Sweetas Kumara (less or more!)
1-2 tbsps olive oil
1 tbsp of curry powder

  1. Peel & chop the kumara into wedges 
  2. toss in olive oil and curry powder 
  3. Bake for 20-25 minutes at 200C; until beautiful and golden. 

It's that simple! 😊
I sprinkled with fresh thyme, and a little bowl of hummus and olive oil 💕


Nicci x

Guilt Free Treats: Ferrero Rocher Bliss Balls

"Ferrero Rocher' Bliss Balls

If you love Ferrero Rocher's (who doesnt!) you are going to love these!! I suggest leaving these in the freezer, as they seem to disappear if in direct eye sight when you open the fridge!

Guilt Free Treats: Carrot & Blueberry Bliss Balls

My most popular bliss ball yet!

Carrot & Blueberry Bliss Balls


Guilt Free Treats: Lemon Bliss Balls

Lemon Bliss Balls


SALAD: Kumara Bacon Salad

Let's be honest... If something has bacon in it, it's going to taste pretty dam good, right?!

Kumara Bacon Salad


BLOG: Summer Holidays

Summer platter
Sooo... you may be wondering where the heck has Nicci gone? Well I am still here! If you are following my Facebook page (, you will see that I am still busy busy. However I did take a break over the summer holidays in regards to meal planning... I just 'winged' it. 

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