peanut butter cookie

I do not normally eat foods containing coconut sugar but when my Mum bought me a pack of it about 6 months ago, I didn’t have the heart to tell her “I don’t eat that as it is high fructose” so it’s been sitting in the cupboard a while & I decided to use it


1/4 cup peanut butter (I use Mayver’s)

1/4 cup coconut sugar

3 dessert spoons coconut flour (if you haven’t used it before, it is super absorbent & cannot be substituted for the same amount of a different flour)

1 egg

Pinch Himalayan pink salt 

Pinch cinnamon

Optional: 1 tbspn cacao nibs


1. Pre-heat oven to 180 degrees Celsius.

2. Mix all ingredients together

3. Pop on an oven tray lines with baking paper, approx 4cm diameter

4. Cook for 10-12 minutes. Allow to cool if you can resist 😁 


Sweet potato, tuna & quinoa fritters

these fritters can work in any way, shape or form with tweaks to my recipe:

1 large sweet potato, mashed

1 tin tuna (vego friends omit if you want in on this recipe), oil drained 

1/4 cup broccolini & cauliflower (total)

1/4 cup quinoa

2 eggs

1 tbspn chia seeds (similar effect to the eggs, it helps bind)

1/4 cup flour of choice – wholemeal, spelt, almond meal. Whatever floats your boat. Just remember if you only have coconut flour that it absorbs a LOT more moisture so only use about 1 tablespoon

OPTIONAL: grated cheese. Sometimes this works wonders for picky children. 1/4 cup should suffice.

Mayonnaise – it sounds indulgent & perhaps a little crazy but add a tablespoon of Mayo, it adds a bit of saltiness to the fritters.

Chilli – I add chilli powder to everything, add to your personal tastes.

Herbs – I had a lack of herbs today but highly recommend if they are for “grown ups” chopping some parsley to throw in the mix.


1. Cut the sweet potato into approx 4cm cubes. Boil about 20 mins, until a knife easily goes through it. Drain off water, mash back in the pot you cooked it in to minimise the clean up. 

2. While the mash is cooling, chop broccolini & cauliflower – if your child is “anti-green”, just use the cauliflower & you won’t even notice it. Steam 4 minutes or boil for 2 minutes.

3. Once sweet potato is cooked, whisk eggs for 10 seconds in a mixing bowl. Pour in sweet potato & stir well. Add in chia seeds & stir again. Add tuna & roughly mash with a fork. Throw in cauliflower/broccoli & quinoa then mix again. Add the flour last, try not to overstir 

4. Heat a frying pan with a decent cover of olive oil on the base. When you can see the oil starting to ripple, spoon in the first fritter. If it starts frying around the edge immediately, it’s hot enough so spoon in a couple more. Flip as required – stoves are too individual to give a time.

5. Remove from the pan & pop on a piece of paper towel to absorb excess oil. If the first ones are coming apart, add a little more flour to the mix.

Eat immediately – great with a fresh green salad  


Zucchini, feta, mint & pomegranate salad | GF VEG SF

This salad is deliciously fresh & has a great balance of flavours with fresh zucchini & mint, sweet pomegranate & of course, salty feta.

It’s also very easy to prepare, so long as you can get seeds out of pomegranates (unlike me!)

1 zucchini, use a vegetable peeler to slowly slice lengthways. 

2 tablespoons pomegranates

2 tablespoons feta

1/4 cup mint leaves

Throw all ingredients into a bowl, eat immediately!  


Cabbage, carrot & pomegranate salad | V P GF

I love a super fresh salad – colour, texture & of course flavour, are all important elements when deciding on a new dish


1/4 pomegranate seeds

1/3 cup red + green cabbage, shredded finely

1 carrot

2 tablespoons peas 

1/4 cup mint  

Dress with a drizzle of olive oil & Himalayan pink salt


Millet, avocado & tomato

I love millet but until last night, I was hopeless about cooking it.


1/2 cup millet

1 tomato

1 avocado

1/2 lemon (to be used for dressing)

1 tablespoon olive oil (for dressing)


1. Throw 1/2 cup of millet into a saucepan

2. Dry toast for 3-4 minutes, stirring constantly.

3. Pour in 1 1/4 cups water (it will spit). Bring to boil then lower heat to a simmer. Set the timer for 12 mins. Remove from heat. Let it sit 10 minutes with the lid on.

4. Chop parsley

5. Cut avocado in half, remove stone & scoop out flesh with a spoon.

6. Slice tomato 

7. Once all items are in the bowl, squeeze over some lemon & drizzle over olive oil

As always, Himalayan pink salt, pepper & chilli to taste  


Carrot & beetroot salad | V P GF DF SF

This salad looks beautiful & provides plenty of nutrition. 

It’s gluten-free, dairy-free, sugar-free, paleo, IQS friendly, so really ticks most dietary boxes so would be a good option to serve at a lunch party


1 carrot

1 beetroot

1/4 cup parsley

6 fat green olives 

A note on balance of flavours: sweetness from carrot, earthiness from beetroot, freshness from parsley & saltiness from the olives. You can substitute the olives with some shaved grana padano.


1. Grate the carrot & beetroot

2. Chop the parsley

3. Try not to eat the olives before putting them in the bowl. I would recommend chopping them in 2 (I was a little lazy)

4. Toss all ingredients with your hands. Serve immediately with a drizzle of olive oil & if required salt, pepper &/or chilli