Homemade dukkah.


Making your own dukkah is so easy, affordable and healthy as you can cut out any nasties which may be found in the shop bought alternative.


1 cup of almonds (walnuts and macadamias would also work well)
1/3 cup pine nuts
1/3 cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp salt
1 tsp pepper


  1. Preheat the oven to 180 degrees. In a tray scatter the almonds and sesame seeds. Place in the oven and toast for 5 minutes. Add the pine nuts and toast for a further 3 minutes, then remove from the oven.
  2. Allow the nuts / seeds 10 minutes to cool so they get crunchy.
  3. Add the contents of the tray to your food processor with the remaining ingredients and blitz until its a fine crumb. Serve with bread and olive oil and store any left over dukkah  in an air tight container in the pantry.


Thai red curry meatballs with greens.


This is a great meal to make if your having friends and family over for dinner. Not only are you serving your friends and family something delicious and healthy, but you can do most of the prep work before they arrive – which means more time out of the kitchen to entertain!


600 gm pork mince
1 courgette, grated, with excess liquid removed
2 tablespoons fish sauce
1 tablespoon tamari or soy sauce
1 tsp ground ginger
2 tsp crushed garlic
1 tsp red curry paste
1 tsp chilli flakes
2 tbsp fresh coriander, chopped

1 1/2 cup light coconut milk
3 tbsp tomato paste
1 tbsp red curry paste
1 tbsp fish sauce
1 tsp chilli flakes
1tbsp lime juice
1/4 cup water

3 courgette
200gm spinach, choopped


  1. Add all the ingredients for the meatballs into a large bowl and combine. Then roll into small balls. Fry in a hot pan until lightly browned on each side.
  2. Whisk together the ingredients for the sauce. Once the meatballs have browned, add the sauce to the pan and reduce the heat. Leave this to simmer for 10-15 minutes.
  3. Prepare your greens, I like to put the courgette through a spiralizer, but if you dont have one, simply peel into thin strips with a peeler. Add 5cm of water to a pan and bring to the boil, then add the vege. It will only need a few minutes.
  4. Serve on a bed of rice or califlower rice as I did. Add the greens, meatballs and then drizzle over the delicious sauce.

Raw sugar-free peppermint slice.

peppermint slice2

This slice is such a yummy sweet treat that you don’t need to feel guilty about. I hope you enjoy it as much as I do!



1 cup of almonds / walnuts
1 cup desiccated coconut
2 tbsp cacao
8 dates (either medjool or if you use normal dates soak them for half an hour in warm water)

Peppermint layer:

1 cup of cashew nuts, soaked over night in water
1/4 cup desiccated coconut
1/2 cup coconut milk
1/4 cup coconut oil (melted)
1 handful of spinach
2 tsp peppermint essence
2 tbsp sugar free maple syrup

Chocolate top:

1/2 a cup coconut oil
1/2 a cup cacao
1/3 a cup sugar free maple syrup


  1. In a food processor, blitz all the ingredients in a food processor until it forms a nice crumb.
  2. Line a baking dish with plastic wrap so you can easily remove the slice. Press the crumb into the baking dish to your desired thickness. Put in the freezer.
  3. Combine all the ingredients for the peppermint layer in the food processor and blitz until well combined. This should be quite thick. Add to the base layer and return to the freezer.
  4. Add the coconut oil for the top layer to a pot and put on a low heat. When melted, add the cacao and maple syrup. Add to the peppermint layer and return to the freezer.
  5. Bring it out of the freezer about half an hour before you want to serve it. Lift it out of the tray and cut into slices. It does get quite soft out of the freezer so don’t leave it sitting too long.

Healthy carbonara with a creamy roast leek, zucchini and cashew sauce.


The sauce for this dish gets its creaminess from roast veggies and no baddies. I used mung bean pasta for a low carb and gluten free option, but you can use what ever pasta or pasta alternative you prefer – the true star of this dish is the sauce!


3 zucchini
1 leek
4 cloves of garlic, peeled
1/2 a head broccoli chopped into florets
100 gm mushrooms, sliced
Olive oil
coconut oil
250 gm chicken breast
1/2 a red onion, diced
1 tsp paprika
1 sprig of mint
1 tbsp white wine vinegar
1 tbsp lemon juice
1/4 of a cup natural cashews
Mung bean pasta (your normal serving size).


  1. Preheat over to 180 degrees.
  2. Remove the top from the leek and slice the base in half, and the slice those lengthwise. Place in a roasting dish with the garlic. Slice the zucchini lengthwise and lay over the leeks so they don’t burn. Drizzle with olive oil and place in the oven for 30-40 minutes or until the veggies are nice and soft. Check half way and rearrange if necessary.
  3. When the veggies have been in the oven for 20 minutes, add some coconut oil to a pan and put on a high heat. Dice the chicken and add to the pan. When the chicken starts to brown, add the mushrooms, onion and broccoli and saute.
  4. Fill a pot with water and bring to the boil with a little coconut oil. When boiling add the mung bean pasta. Leave to boil for roughly 8 minutes.
  5. When the veggies are done, bring them out of the oven and put into a food processor. Add the paprika, mint, white wine vinegar, lemon juice and cashews and blitz until smooth. This can take a few minutes in the food processor so be patient. Add a little olive oil as you go if it needs to be a bit smoother.
  6. Combine the pasta and sauce into the pan with the chicken etc and serve. Enjoy!

Chocolate and apple chia seed porridge.


This chia seed “porridge” is so tasty on a cold winters morning. The chia seeds provides a light alternative to rolled oats but will keep you full all morning.


2 tbsp chia seeds
1 tbsp linseeds
1 cup almond milk
1 tsp cacao or a scoop of chocolate protein powder
1 apple, grated
To top:
handful of natural almonds/nuts
2 tbsp greek yoghurt
handful of blueberries
shredded coconut
sprinkle of cinnamon
drizzle of maple syrup


  1. In a pot, add the chia seeds, linseeds and almond milk. Bring to the boil and stir continuously.
  2. When it reaches the boil, turn the heat down to a simmer and continue to stir.
  3. The chia seeds will absorb the liquid and will start to thicken up, a lot like porridge.
  4. When it starts to thicken, add the grated apple and return to the stove to simmer.
  5. Once it has reached the desired consistency, bring off the heat and add a tsp of cacoa, or scoop or chocolate protein powder, and mix in.
  6. Pour into a bowl and top with greek yoghurt, nuts, blueberries, coconut, cinnamon and a drizzle of maple syrup.


Nut crusted fish with carrot mash.

fish mash2

This gluten free dish makes a great easy week day meal. The carrot mash is particularly yummy and makes a great light alternative to mashed potato. It mashes down quite a lot so it pays to be generous with the amount of carrots you use.


40 gm walnuts
40 gm pine nuts
40 gm almonds
1 tsp thyme
1 tbsp fresh mint
1 tsp crushed garlic
1 tbsp lemon juice
2 fillets of white fish (I used monk fish as its nice and firm and wont crumble)
1 tsp butter
4 large carrots
1 head of broccoli


  1. Pre-heat the oven to 180 degrees
  2. Peel the carrots and chop into thick slices. Add the carrots to a pot of salted water and bring to the boil. Allow at least 15 minutes to boil to ensure they are soft enough to mash.
  3. In a food processor, add the walnuts, pine nuts, almonds, thyme, mint and lemon juice. Blitz until well combined. It should form a bit of a thick paste. If it is too crumbly, add a teaspoon of tahini or olive oil and blitz again.
  4. Line a baking tray with foil and place the fish fillets on top. Put the nut mixture on the fish, thick enough to form a crust. Bake in the oven for 12-15 minutes or until the crust is golden and the fish is cooked through.
  5. When the carrots are soft, drain the water and return to the heat to evaporate the water further as it can be quite wet. Add garlic, butter, salt and pepper and mash. Do this over the heat if it remains a bit watery.
  6. Boil some broccoli or beans to have on the side.
  7. I like to serve the fish on a bed of baby spinach to add some extra greens.

Enjoy with a glass of red 🙂

Serves 2


Lightened-up bircher muesli.


Public Holiday here in New Zealand (Queens Birthday), which calls for brekkie in bed. This grain-free take on bircher muesli was super filling and a great start to the day.


2 large apples
2 carrots
140 gm almonds, roughly chopped.
60 gm flax seeds
80 gm pumpkin seeds
3 tbsp sesame seeds
3 tbsp sunflower seeds
1/4 of a cup thread coconut
greek yoghurt
handful of blueberries
maple syrup


  1. Preheat the oven to 180 degrees.
  2. Line a roasting dish or tray with tin foil.
  3. Scatter the lined tray with flax seeds, pumpkin seeds, sesame seeds and sunflower seeds. I have to be honest and say I’m not 100% sure on the quantities I used for each, just go with your gut and what your tastes are.
  4. Put the seeds in the oven. After they have been toasting for 2-3 minutes, add the chopped almonds.
  5. Grate the carrot and apples and divide between two bowls. Put some greek yoghurt (or coconut yoghurt) on top, along with some blueberries.
  6. Once the almonds have been toasting for 6 minutes or so, give the tray a shake and add the thread coconut. Return to the oven for 2 minutes or until the coconut is golden brown.
  7. Remove the tray from the oven and spoon the toasted mixture on top of the yoghurt.
  8. Add a sprinkle of cinnamon and a drizzle of maple syrup to finish.
  9. The recipe for the seeds/almond mix makes quite a lot so save any leftovers in a container and sprinkle on yoghurt and fruit for an easy healthy weekday breakfast.

Serves 2.





Healthy beef stroganoff with cauli rice.


Introducing a healthyfied beef stroganoff! No cream, no rice, but full of flavour.


300gm beef strips or beef schnitzel cut into strips
200gm mushrooms, sliced
1 brown onion, sliced
2 tbsp coconut oil
1/2 a head of cauliflower
1/2 a cup of beef stock or 1 tsp beef stock mixed with water
1/4 of a cup red wine
1 tsp ground paprika
2 tsp mustard powder
1 tsp tamari (gluten free soy sauce)
1 tbsp lemon juice
3/4 of a cup greek yoghurt


  1. Heat 1 tbsp of coconut oil in a pan. When hot, put in the sliced mushrooms and onion and fry until browned and the onion is caramelised. Then remove from the pan and set aside.
  2. Heat another tbsp of coconut oil in the pan. When melted, put in the beef strips and fry until just brown. Add the liquids (wine and stock). Let it simmer and reduce down. While simmering, add the mustard powder, paprika, lemon juice and tamari. Return the mushroom and onions to the pan. Stir occasionally while the juices reduce down.
  3. While reducing, cut up the cauli flower and blitz in a food processor. It doesn’t need much, just until it resembles a rice like texture. You can have your cauli rice raw, however, I like to fry it off in a pan with a little bit of oil or butter until its warmed through.
  4. I’m all about adding extra veggies so will often put spinach at the bottom of the bowl or some lightly boiled broccoli on the side.
  5. Once the cauli rice is heated through, put in the bottom of a bowl. When the sauce has reduced down a bit and is looking thicker, remove off the heat and stir in the yoghurt, this will make it lovely and creamy.
  6. Serve on top of the cauli rice. Enjoy!

Serves 2.