I refer to this satay sauce quite a lot in my recipes. Satay pies, curries, stir frys, pizzas, burgers and as a dipping sauce for rice paper rolls, spring rolls or meatballs. It is pretty simple to make and a great healthy low fat alternative to the processed sugary sauces you buy from the super market. Just make sure you have your peanut butter tub ready to rock and roll – and sample as you go! It is delish! Continue reading “SATAY SAUCE”


Whether it is the fact that Valentine’s Day is this weekend or that people seem to be talking about what they are “giving up” for lent, there’s no hiding the fact that chocolate is in the air. These heart shaped chocolate lemon curd tarts are the perfect raw Valentine treat. Continue reading “CHOCOLATE COCONUT TART WITH LEMON CURD FILLING”


When you are living a sugar free lifestyle there are certain things that you just come to terms with giving up because there is no ‘healthy’ alternative way of making it. One of these things is Meringues. Continue reading “LEMON MERINGUE PIE – IQS”


Ok so this is a bit of a controversial topic and depending on what you read you will get a variety of different opinions and answers. Well it’s the case with every topic right? Eat this, don’t eat that. Take this, don’t take that. Continue reading “HOW MUCH PROTEIN DO I NEED?”


I am sure I have spoken about this PLENTY of times before but here is the OFFICIAL Froyo recipe page. What’s Froyo? Frozen yoghurt … and boy is it delish! Especially this home made version. Frozen yoghurt might sound like the healthier option to ice cream or soft serves but beware some varieties are laden with sugar and nasties. There is a reason it tastes to sweet… Continue reading “ORIGINAL FROYO”


If there is one thing I love to do it is scroll through awesome instagram accounts to source out some amazing ladies with drool worthy healthy food and feature them each Friday on the blog. Continue reading “FEATURE FRIDAY; FIG, PEANUT BUTTER AND BANANA ON BANANA WALNUT BREAD”


The best part about my delicious Bolognese ragu recipe >>HERE is that it can be used for much more than just your spag bol! Continue reading “BOLOGNESE EGGPLANT STACK”


Growing up spaghetti bolognaise was my staple meal. When we went out for dinner, mum would make sure they had the good ol’ spag on the menu (either spag or lasagna) and I would be one happy chappy.

After having ongoing problems digesting wheat and grains over the last few years I went off pasta with the exception of whole meal or spelt versions. After investing in a vegetable spiraliser / julienne peeler I have been able to reunite with my spaghetti bolognaise and pasta love and let me tell you – it’s life changing!

Super simple and effective, zucchini pasta is becoming a bit of a fad around raw kitchens and wholefood healthy conscious cafes – with good reason. It means that us unfortunate type with a stomach that hates me more than life itself, can still enjoy twirling that pasta around my fork and splashing red Napolitano sauce all over me.

A favourite in our kitchen at the moment is my pesto pasta topped with a fillet of crispy skin salmon. Perfect combination of protein, essential fats, omega 3’s and greens.

zucchini pasta1


2 fillets of salmon with skin

2-3 large zucchinis

1 cup of grape cherry tomatoes

6 asparagus spears

4 heaped tablespoons of my pesto sauce >> RECIPE HERE

1/4 cup walnuts

Fresh basil leaves and parmesan cheese for garnish


METHOD: Using the spiraliser/julienne peeler, peel the 3 zucchinis until you hit the core. Don’t peel the core/seeds. Set aside for later.

Finely chop the zucchini cores up and place in fry pan with some olive oil. Add chopped asparagus and the cherry tomatoes and sauté for 5 minutes. Add the pesto sauce and stir until combined.

pesto sauce

In a second fry pan – fry the salmon pieces in some olive oil until nice and crispy. I like mine to be slightly undercooked so just cook it until you are satisfied. Set aside.

Pour some olive oil in a hot pan and add the zucchini pasta for 2-3 minutes. Add the diced zucchini, asparagus, tomatoes and pesto mix. Stir until well combined. Don’t over cook the zucchini noodles otherwise they will be soggy.

Divide the pasta into two bowls and top with the fillet of salmon and some extra parmesan cheese and walnuts. Garnish with a fresh basil leaf and serve! They wont believe its zucchini!!

zucchini pastapaasta



This recipe is by the incredible Adriana Harlan, author of “Living Healthy With Chocolate”. If anyone knows a thing or two about healthy clean chocolate treats it’s Adriana – and so I wanted to share this amazing recipe with you as choc mint is one of my serious weaknesses!! You will love it! P.s Mum – when you get back from your travels you MUST make this for Dad!!



6 tablespoons coconut oil, melted

4 tablespoons raw cacao powder

4 tablespoons almond butter

2 tablespoons raw honey

1 teaspoon vanilla extract

½ teaspoon peppermint extract

pinch of salt

½ cup unsweetened shredded coconut

½ cup pecans



  1. In a large bowl stir together the coconut oil, cacao powder, almond butter, honey, vanilla, peppermint extract and salt
  2. heat the mixture slowly on low heat over simmering water for 5 to 10 minutes until all ingredients are combined
  3. chop the pecans in a food processor
  4. add the chopped pecans and shredded coconut to the melted chocolate mixture and stir together
  5. pour in a brownie/slice tin lined with baking paper
  6. freeze until chocolate is set then cut into sticks. Store in airtight container in freezer.

Happy baking




Happy Australia Day everyone. The weather isn’t looking too flash in the nations capital today but that doesn’t mean you can’t get amongst the Aussie BBQs, lamingtons, pavs and pies and have a fun time.

I have always had a little weak spot for pies growing up. I am a party pie over sausage roll girl. After netball on Saturdays dad and I used to go to Jesters for a pie – my pick always being the “Nutty Chook” aka satay chicken.

Satay would have to be my favourite savoury flavour hands down. Let’s be honest anything that is peanut butter flavoured would be my ultimate meal. Satay burger, satay pie, satay pizza, satay curry or satay noodle stirfry you name it!

So fellow pie lovers, look no further. I have created a sort of Aussie satay pie that is guaranteed to be a success… And it is nutritionally packed with healthy benefits too. The chicken was tender, the satay had a nice coconutty peanut flavour with a spicy kick and the pastry was nice and crunchy. I used individual pie pans/tins but you could make one large pie too.



PIE FILLING – serves 6 individual pies

3-4 chicken breasts
2 Tbs coconut oil (or olive oil)
4 Tbs heaped of peanut butter (mayvers coconut peanut butter is the bomb)
1 tsp ground coriander
2 tsp chili flakes (hot)
1/2 tsp ground cumin
1/2 tsp ground turmeric
Small bunch of fresh coriander
1 tsp minced garlic
1 tsp minced ginger
1/2 lime squeezed
1 large brown onion
Handful spinach
1 cup coconut water
1 cup milk (dairy, almond, coconut or soy)
2 Tbs coconut flour (can use any sort of flour to thicken)
Salt and pepper

METHOD: Dice onion and set aside. Chop chicken breasts into small cubes. In a large pot on the stove add the spices, herbs, coconut oil, garlic, ginger and brown onion. Sauté for 3-4 minutes. Add the peanut butter and coconut water. When you reach a sauce like consistency add the chicken and stir. Cover the pot and reduce the heat and let it simmer for 15-20 minutes.


Meanwhile you will need to prep the pie crusts. Preheat oven to 180 degrees Celsius. Using a rolling pin flatten out the pie crust* until about 0.5cm thick. Cut appropriate circle size and press into greased pie dish. Blind bake for 8-12 minutes until brown.

If you are using pre rolled puff pastry simply cut the circle and press into tins. Make sure you blind bake with baking beads or rice to prevent the puff pastry from rising. Again 8-12 minutes.

Remove from oven. Fill the pie bases with the satay filling. Cut a circle for the pie lid, place it on top and seal it with a fork around the edges. Top with cracked pepper and sesame seeds. Wash lightly with milk to brown the pastry and bake in oven for 15-20 minutes until the pastry is nice and brown and flaky. Ovens will vary.

Serve with an Aussie green pea salad which compliments the pies perfectly.


I certainly haven’t perfected my own pastry recipe but this was one that I tried. However, it was a bit crumbly and fell apart very easily. Most likely didn’t cook it long enough. But it still tasted delish!


2 cups almond meal
1 large egg
3 Tbs coconut oil
1/2 tsp salt
Dash of water if necessary

Pulse all ingredients in food processor until a dough forms. Roll into a ball and wrap in glad wrap and place in fridge for at least 1 hour.

Take out of fridge 30 mins before rolling and follow same method as above.



Happy Australia Day