Soy and Mirin Glazed Lamb with Sweet Potato Mash


This Teresa Cutter recipe is delicious, shared with friends and family on special occasions. Or add it to your regular repoiture as an easy, healthy, gluten-free mid-week meal!

Soy and Mirin Glazed Lamb with Sweet Potato Mash


800g sweet potato, peeled and chopped into small pieces

1/4 cup low-fat coconut milk

1/2 tsp fresh grated ginger

1/4 tsp ground cinnamon

sea salt and freshly ground black pepper to taste

2 lean lamb backstraps

1 tsp sesame oil

1 tablespoon wheat-free tamarin soy sauce

4 tablespoons mirin

4 tablespoons water


1. Boil sweet potato until tender and drain. Mash with the coconut milk, ginger and cinnamon until smooth. Season with salt and pepper.

2. Rub the lamb with sesame oil and cook in a hot non-stick pan until golden and still a little pink in the centre.

3. While the lamb is still in the pan, add the soy, mirin and water. Simmer until it forms a syrupy sauce. Remove from heat.

4. To serve, dollop mash onto serving plates. Slice the lamb diagonally and arrange on top of the mash. Pour over the sauce and serve immediately with a side of greens.

Serves 4

This recipe is gluten-free, low-fat and tastes delish!

Bliss Balls


Afternoon baking with the kids!

Bliss Balls


24 pitted dried dates

1/2 cup of almond meal

1 tablespoon of honey

1 tablespoon of coconut oil

2 tablespoons of raw cacao powder

1/4 cup of desiccated coconut


1. Place the dates, almond meal, honey, coconut oil and cacao powder in a food processor.

2. Process until smooth and the mixture has come together.

3. Roll one teaspoon full of the mixture into small balls.

4. Roll the mixture in the coconut, to coat all the sides.

5. Refrigerate until ready to serve.

Note: If you don’t have any cacao powder, replace with 40g of melted dark chocolate…this is my husbands favourite version! xx

Makes 12

Gluten-Free Chocolate Macadamia Brownie


It’s Valentines Day on Saturday and my hubby just loves chocolate. This beautiful, light, gluten-free macadamia brownie is just the treat to for him!

Gluten-Free Chocolate Macadamia Brownie


1 1/4 cups almond meal, plus extra for dusting

1 cup brown sugar

pinch of salt

1/2 tsp baking soda

3 eggs

3/4 cup coconut oil, plus extra for greasing

200g dark chocolate

1 cup macadamia nuts, roughly chopped


1. Preheat oven to 160 degrees celsius.

2. In a bowl, stir together the almond meal, sugar, salt and baking soda until it becomes a sandy consistency.

3. In a separate bowl whisk the eggs until they are light and frothy.

4. Melt coconut oil and chocolate in a  heatproof bowl over a double boiler, stirring constantly. When melted, remove and set aside to cool slightly.

5. Add the eggs and chocolate to the dry ingredients, then mix together by hand until well combined. Gently fold in the nuts as you’re mixing.

6. Grease a 20cm square tin with extra coconut oil, then line with baking paper.

7. Spread the brownie mix evenly throughout the tin. Bake for 30 – 35 minutes or until a skewer comes out clean and the brownie springs back to the touch.

8. Enjoy with family and friends!

This recipe is courtesy of Sally Fitzgibbons amazing new book, Live Like Sally. Take the time to grab a copy of her book, it’s a fantastic read with great tips on healthy living and how she strives to maintain a top mental state as a professional athlete.



Affirmations really do work! For the past week, I have been experimenting with choosing positive statements I love and resonate with me as a person.


Doors of Opportunitynow fly open for

I’ve found by doing this, they are more likely to be effective and you will start to experience a positive change in your life. By continually repeating the affirmations with conviction and passion, you have the ability to train your mind to truly believe that they exist and you will experience positive change.

Add a little bit of body text

Try my little experiment for just one week and notice what happens…..