Peanut goji granola bars

As I am one of those people who eats five meals a day, I always carry snacks whenever I leave the house. Whether it be dates and nuts, a homemade granola bar, or a piece of fruit.

I recently read a quote that really resonated with me, “By failing to prepare, you are preparing to fail”. It just goes to show that all the hard work and effort you put into your lifestyle pays off in the long run.

Only one bowl needed

I am all about convenience, especially at 5 in the morning! These granola bars are a one bowl wonder that require little preparation time.

Ingredients all combined

The peanut butter and rice malt syrup act as the glue to keep the mixture together.

Pressed into set

I used the back of a wet spoon to press the granola mixture into the tray.

After you’ve cut the bars, if there are any crumbly pieces left enjoy these on top of coconut yoghurt and fruit for breakfast!

All wrapped up!

These bars will keep in the fridge in a sealed container for up to four days.

Peanut goji granola bars

Makes 24 bars


  • 4 cups gluten free rolled oats
  • 2 cups fresh dates, pitted
  • 1 cup 100% natural peanut butter
  • 1/2 cup pumpkin seeds
  • 1/2 cup goji berries
  • 1/2 cup shredded coconut
  • 1 TBSP cinnamon
  • 1/2 cup rice malt syrup
  • 1/4 cup melted coconut oil


  1. Place all ingredients in a large bowl and mix until well combined.
  2. Press into lined rectangular tray then place into the freezer for 20 minutes, or until hardened.
  3. Cut, using a pizza cutter or knife, into squares or bars whilst in the tray (this prevents it from breaking apart). Serve and enjoy!


    • You may need to add more peanut butter or rice malt syrup if it isn’t coming together – this mixture should be quite sticky!
    • You can substitute the peanut butter for any nut butter
    • You can substitute the rice malt syrup for honey or 100% pure maple syrup
    • You can halve this recipe if you want to make less bars

What are your go-to snacks for the day?

Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

By now you have probably gathered that I love to cook! My favourite part about cooking (besides creating new dishes) is knowing that I’ve created delicious and nutritious food that my family and friends enjoy.

I made these pancakes for Mother’s Day as something special for Mum. Looking around the breakfast table, I loved seeing everyone devouring their stack of goodness and going back for seconds! It just reconfirmed to me that you can eat healthy and still really enjoy tasty food!

Pancakes cooking

I always like to test my food before serving so this little pancake in the middle was mine to taste!

Cashew dressing

This cashew dressing is so easy to make and really lifts the dish! It makes quite a lot but I always like to over cater to ensure everyone is able to enjoy plenty of food.

A MUST to make with this recipe!

The lime really contrasts well with the raisins in the pancakes and the maple walnuts.

Coated in sweet, earthy flavours

I prefer to make my pancakes without any form of sugar. Instead I like to add toppings, such as these maple walnuts, that bring out the flavours in the pancakes.

Maple walnuts

These maple walnuts provide the dish with a crunchy sweetness.

Indulgent breakfast!

Each dish will keep separately in the fridge for up to two days in a sealed container.

Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

Makes 18 pancakes

Coconut carrot cake pancakes
  • 3 carrots, peeled and finely grated
  • 6 eggs
  • 2 cups almond meal
  • 1 cup almond milk
  • 1 teaspoon baking powder
  • 1 TBSP cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 cup raisins
  • 1/2 cup desiccated coconut
  • Coconut oil for cooking
Cashew lime dressing
  • 2 cup raw cashews
  • 1 cup water
  • 1-2 limes, juiced
  • 1 tsp vanilla extract
  • 2 TBSP maple syrup
Maple walnuts
  • 2 cups walnuts
  • 1/2 cup 100% pure maple syrup
  • 1 TBSP cinnamon
Coconut carrot cake pancakes
  1. Mix almond meal, baking powder, cinnamon, ginger, nutmeg, allspice, raisins and desiccated coconut together in a large bowl.
  2. Mix carrots, eggs and almond milk together in a separate bowl.
  3. Add the wet mixture to the dry, and mix well.
  4. Heat a large frypan over medium-high heat and place 1 TBSP coconut oil in the pan.
  5. Spoon batter into small pancakes onto frypan. When you see little bubbles appear flip and continue to cook for 2 minutes, or until completely cooked.
Cashew lime dressing
  1. Combine cashews, water, lime juice, vanilla and maple syrup in a food processor/Vitamix/blender. Process on high until smooth.
  2. Place in a serving bowl and in the fridge until serving time.
Maple walnuts
  1. Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
  2. Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
  3. Combine the maple syrup and cinnamon in a small bowl.
  4. Add walnuts to the bowl and coat in mixture.
  5. Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
  6. Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.

Note: you can make the batter the night before to save time in the morning – keep it covered and refrigerated overnight!

Have you too had a moment that reconfirms your healthy lifestyle?

Healthy beef burritos

Everyone seems to love burritos. I remember as a little girl getting so excited to have burritos for dinner, probably because we rarely had them and the fact that you can ‘make your own’.

It’s an easy yet tasty mid-week meal that requires little preparation.

Spiced beef mince

I used a combination of cumin and paprika to give the mince an earthy flavour. This is definitely a healthier alternative to the packaged spices you can buy.

Toppings to choose from

I believe everyone should eat a rainbow a day! I just love the fresh vibrant colours all the vegetables lend this dish.

My burrito bowl

All dishes will keep in the fridge for up to two days either in a sealed container or covered in plastic wrap. Enjoy as a salad for lunch the next day!

Healthy beef burritos

Serves 4 generously


  • 1 tsp coconut oil
  • 1 red onion, finely diced
  • 2 garlic cloves, finely diced
  • 1kg organic beef mince
  • 2 TBSP cumin
  • 2 TBSP paprika
  • 1/2 tsp chili flakes
  • 1 tsp salt
  • 1 tsp pepper
Toppings and wraps/’bowls’
  • 2 carrots, peeled and grated
  • 4 tomatoes, washed and diced
  • 1/2 iceberg lettuce, washed and 1/2 shredded & 1/2 used as ‘bowls’
  • 1/2 red cabbage, washed and 1/2 shredded & 1/2 used as ‘bowls’
  • 1 cup goat cheese, crumbled
  • 1 serving of this guacamole
  • 1/2 cup hummus (I used Yumi’s brand)
  • 4 gluten free wraps


  1. Preheat oven to 160C/325F.
  2. In a large frying pan over medium heat place coconut oil, red onion and garlic cloves. Cook for 1 minute. Add mince and cook for a further 10-12 minutes, or until it is all cooked.
  3. Place wraps on lined baking tray and warm in the oven for 5 minutes.
  4. Add cumin, paprika, chili flakes, salt and pepper to the mince and cook for 2 minutes. Place in a bowl to serve.
  5. Place all dishes on the table and enjoy a healthy meal!
What are your favourite healthy burrito toppings?

Vegan spelt pizza

I love having pizza nights. There’s something so enjoyable about getting friends together, making pizzas and watching movies.

This spelt pizza is a healthy, vegan alternative to the traditional pizzas. Please don’t let the term ‘vegan’ deter you from making it. Vegan basically means it does not contain any animal products e.g. eggs, honey, chicken, goat cheese, etc. However, feel free to add some chicken or lamb as toppings if you’d like some animal protein!

Mixing the wet and dry ingredients

What I really like about spelt flour is it’s very filling, but surprisingly doesn’t make you feel heavy.

Finished kneading, ready for rolling!

It’s important to knead the dough as this helps it to come together and makes it easier to roll out.

Ready to be baked

I baked this before adding the toppings as this ensured it was properly cooked.

All toppings on

I love the combination of earthy basil pesto and zesty cashew cheese – they really complement each other.

Dinner is served!

This pizza will keep in the fridge for up to four days in a sealed container. Reheat in the oven at 180C/350F for 10 minutes or enjoy cold!

Spelt pizza

Makes 1 large pizza


  • 1 1/2 cups wholemeal spelt flour, extra for flouring surface
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tablespoons macadamia oil
Toppings (feel free to adapt to suit your tastebuds)
  • Basil pesto
  • Cashew nut cheese – place in a ziplock bag, cut off one corner and squeeze to pipe the cheese on top
  • Red onion, washed and chopped
  • Zucchini, washed and chopped
  • Spinach leaves, washed
  • Asparagus, washed and chopped
  • Pumpkin, washed and chopped
  • Mushroom, washed and sliced
  • Broccolini, washed and chopped
  • Red capsicum, washed and chopped


  1. Preheat oven to 180C/350F. Line baking tray or pizza tray with baking paper.
  2. Place the spelt flour, baking powder and salt into a large bowl.
  3. Make a well in the center and add the water and oil. Combine ingredients gradually, be careful not to over mix.
  4. Transfer the dough to a clean, floured surface and knead for 5-6 minutes, until smooth.
  5. Roll the dough out to your desired thickness and place on prepared tray and into oven.
  6. Bake spelt base for 10 minutes then removed from oven.
  7. Place pesto, then toppings of your choice, finishing with cashew nut cheese.
  8. Place into oven for 15-20 minutes, until golden on top.
  9. Slice to serve and enjoy!

What are your favourite pizza toppings?

Raspberry macadamia white chocolate muffins

There’s something so indulgent about eating a muffin for breakfast; perhaps because they are virtually a small ‘cake’.

This muffin flavour is one what you often see at cafes. Although, I’ve really never had it before as I always used to go for the ‘so-called healthy’ bran option.

This ‘healthified’ version exceeded my expectations and is definitely one I’ll be making more often!

Making the batter

Compared to other muffin batters, this one is quite thick. However, when cooked the white chocolate softens and creates pockets of gooeyness that just melt in your mouth.

Brand of white chocolate

When looking for white chocolate at the local supermarket that was free from gluten, dairy and refined sugar this was the only one that came close to the criteria.

Unfortunately it does have some cane sugar in it but I was willing to overlook this minor detail to enjoy these muffins (considering there is only two tablespoons of honey in the batter I wasn’t too worried!)

Mixing in final ingredients

These muffins have so much texture to them. The macadamias provide a crunch whilst the raspberries are soft and delicate. Who wouldn’t love to eat these?!


They just looked and smelled too good to resist so I had one before I had a chance to take a photo!

These muffins will store in a sealed container in the fridge for up for 4 days! Either reheat in the oven at 180C/350F for 15 minutes or serve cold!

Raspberry macadamia white chocolate muffins

Makes 9 muffins
  • 2 TBSP honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups almond meal
  • 1/2 tsp baking soda
  • 2 cups raspberries
  • 1/2 cup macadamias, chopped
  • 1/2 cup dairy free white chocolate, chopped


  1. Preheat oven to 180C/350F. Line muffin tin with baking paper squares or alternatively grease with coconut oil.
  2. Mix almond meal and baking soda together in a large bowl.
  3. Add honey, eggs and vanilla extract.
  4. Add raspberries, macadamias and white chocolate, and mix well.
  5. Spoon into prepared paper.
  6. Cook for 20-25 minutes, until skewer comes out clean. Enjoy!

Delicious breakfast!

I enjoyed my muffin with a glass of homemade cashew milk. Not a bad way to start a Tuesday!

What do you like to eat for breakfast?