I often get asked for the recipes that I use or create, so I thought this page would be a great place to share the recipes! 


Chia Seed Pudding

1 cup almond milk

Served with chopped feijoas, almonds & LSA
1 cup natural yogurt
1/4 cup chia seeds
1/3 cup frozen berries + extras to serve
1 tsp cinnamon 
To serve: frozen berries/nuts/seeds/fruit

Keep the measurements of the almond milk and natural yogurt the same, this will ensure the chia seed pudding is nice and creamy. Added extras include, vanilla essence, protein powders, honey and maple syrup.

Put all the ingredients into a bowl and stir till combined. Place in the fridge, and leave to set over night. 

2 In the morning, stir till the same consistency, transfer to a glass if you wish, sprinkle over the extra frozen berries and chopped nuts. Enjoy!

Home-made muesli

3/4 cup sunflower seeds

3/4 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup cashews
1/2 cup almonds
1/2 cup walnuts
1 cup desiccated coconut 
1 cup shredded coconut
1 tbsp cinnamon
2 tbsp butter, melted
2 tbsp coconut oil, melted
1 tbsp 100% maple syrup

Preheat oven to 120C. Put all the ingredients into a large mixing bowl, stir until evenly coated with the butter, coconut oil and maple syrup. 

Place evenly on a lined baking tray. Bake for 25 minutes, until golden brown. 
3 Let the muesli cool down before storing it in a air tight container. 

My home-made muesli 


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

Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.

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 cauliflower½ red onion4 cloves of garlic1 tbsp olive oil or coconut oil
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.

Butter chicken with cauliflower rice
Kumara hashies

I love these, they are just like hash browns but better, of course ;)

5 cups grated kumara (One large kumara gave me 5 cups worth!)
1/2 red onion, finely chopped

4 garlic cloves, finely chopped
1/2 cup almond meal2 eggs, lightly beaten
1-2 tsp cumin
3 stalks of coriander, finely chopped
2 tbsp olive or coconut oil

1 Place all ingredients into a bowl and mix well. Form the mixture into even sized balls (I made 14), don't try fold them into flat patties at this stage, as wont hold together well.
2 Add oil into a griddle, and heat on medium-high. Place 5 balls into the griddle, and let them cook for around 30 seconds, push them down with a spatula to flatten them out and form patties.
3 Cook for 4 minutes, flip and cook for 3 more. Your cooking time may vary depending on your griddle and temperature. Nicely golden and crispy is what you want.
4 Cooking them, will take 2 - 3 batches, depending on the size of your griddle; I placed the cooked ones into the oven at 100C, to keep warm while I cooked the rest. 
5 Serve with poached or fried eggs, and bacon.
Kumara hahies, bacon & fried egg


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, th
at 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. 

To make the nut crumble...

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

1 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).
~The baking dish I used was 20cm x 30cm. 

Apple & feijoa nut crumble

1 comment

  1. That butter chicken... Sooo good! Can totally see why it is a 'favourite'. Thanks for sharing x


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