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.


Flourless Carrot Cake with Cream Cheese Icing


My daughter just loves carrot cake and this beautiful gluten-free Donna Hay recipe is simply delicious!

Flourless Carrot Cake with Cream Cheese Icing

Recipe from Donna Hay

5 eggs
1½ cups (265g) brown sugar
1 teaspoon vanilla extract
½ cup (125ml) sunflower oil
3½ cups (440g) almond meal (ground almonds)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking powder
400g carrots, (grated)
1 cup (75g) shredded coconut
½ cup (70g) roasted slivered almonds
½ cup (80g) currants
cream cheese icing
250g cream cheese, chopped
⅓ cup (55g) icing (confectioner’s) sugar mixture, sifted
1 tablespoon lemon juice

1. Preheat oven to 160°C (325°F) and line the base of a lightly greased 24cm springform tin with non-stick baking paper and set aside.
2. Place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until thick and tripled in volume.
3. Place the oil, almond meal, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, almonds and currants in a large bowl and mix well to combine.
4. Fold through the egg mixture and spoon into the tin. Bake for 1 hour 20 minutes – 1 hour 25 minutes or until a skewer comes out clean.
5. Allow to cool completely in the tin before refrigerating for 2–3 hours or until firm.
6. To make the cream cheese icing, place the cream cheese and sugar in an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl, add the lemon juice and beat for a further 1 minute or until smooth. Run a small knife around the edge of the cake and remove from the tin.
7. Spread icing on cooled cake to serve.

This cake is so yummy, it won’t last long!xxx


Raw Food Addiction


Recipe courtesy of Katrina Ellis, Raw Addiction

Decadent Chocolate Slice
Makes 6 to 8 slices

1 cup of almond meal
½ cup of almonds
2 tablespoons of cacao powder
¼ cup of cacao butter or coconut oil
¼ cup of agave, coconut nectar, yacon syrup or other (optional)

To make the crust combine all ingredients in a processor. It should have a
dough-like consistency.  Press the dough into a seven inch pan.  Chill in
the fridge for at least one hour.

1 cup of cocoa powder
¼ cup of cacao powder
1 avocado, mashed
½ cup of agave or yacon or 1 tbsp of stevia or other
1 teaspoon of pure vanilla extract
1 tablespoon of lucuma powder (optional)

Process all of the ingredients in a blender until nice and creamy.  Pour
over the crust and put back in the fridge to chill for another hour.  This
is a super nutritious, delicious and easy to make slice that your kids will
love – perfect for an arvo snack or school lunch box treat.


Recipe courtesy of Katrina Ellis, Raw Addiction

Goji Heaven
Makes 3 glasses

¼ cup of goji berries
1 cup of nut or coconut milk/water (or swap for your own milk)
2 to 3 cups of purified water
1 tablespoon of pure cacao powder
1 tablespoon of mesquite powder (optional)
1 tablespoon of freeze dried acai powder
1 tablespoon of flaxseed meal or chia seeds
1 teaspoon of pure vanilla extract or 1 vanilla pod (de-seeded)
3 pitted medjool dates or 1 teaspoon of yacon syrup

Blend the acai, vanilla, cacao, mesquite, natural sweetener, goji berries,
flax or chia seeds, purified water and ice until smooth.  Acai and goji are
potent super foods that are famous for boosting energy, vitality and

A special thank you to Katrina Ellis, Naturopath, Iridologist, Herbalist and Author for providing these recipes from her book, Raw Addiction.



Spinach, halloumi, ricotta and mint Fritatta


It was a perfect day to gather some work friends for a relaxed lunch on my beautiful deck. To keep it simple, I made this easy Fritatta with spinach, halloumi, ricotta and mint.

Spinach, halloumi, ricotta and mint Fritatta


2 Tbsp olive oil
1/2 small brown onion, finely chopped
2 cloves garlic, crushed
1 large bunch of English spinach or (1 packet frozen spinach)
1 cup frozen peas
180g halloumi, chopped into small pieces
250g ricotta
1/2 cup of fresh chopped mint
8 eggs, lightly beaten
8 mini tomatoes, sliced in half
Salt and Pepper


Preheat oven to 190 degrees Celsius (fan)
Heat olive oil in a large fry pan over medium heat. Add garlic and onion, cook until softened.
Add spinach and mint and cook until wilted.
Add peas to spinach and cook until softened.
In another bowl beat eggs, ricotta and halloumi together. Season with salt and pepper.
Combine cooled spinach mixture into egg mixture and stir until combined.
Pour into square baking tin, lined with baking paper.
Place sliced mini tomatoes on top (to decorate).
Cook for 40 minutes or until set.
Serve with salad.

Serves 6
(I served this recipe with my spinach, feta, cranberry and toasted almond salad – the girls loved it!)

Coconut Banana Bread




Food should be shared around a table, talking and laughing with family and friends. My neighbours are popping over for a cup of tea and my mum’s Coconut Banana Bread recipe, is perfect for this occasion. Enjoy!

Coconut Banana Bread


1 1/2 cups of sifted plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 cup brown sugar

1 cup desiccated coconut

270ml can coconut cream

2 eggs

1 cup mashed banana (ripe)

1 tsp vanilla extract


1. Preheat a fan forced oven to 150 degrees Celsius.

2. Line a loaf pan with baking paper.

3. In one bowl mix together all the dry ingredients, in another mix all the wet.

4. Fold wet ingredients into the dry and mix gently.

5. Spoon into prepared loaf pan.

6. Bake for 1 1/4 hours.

7. Stand in the pan for ten minutes and then turn out onto a wire rack to cool.

8. Best eaten warm, with goods friends and a lovely cup of tea!


Funky Fish Stir-Fry with Broccolini and Snowpeas





I love fish and this dish is light, fragrant and fresh and a great use of my favourite greens!

Funky Fish Stir-fry with Broccolini and Snowpeas

Serves: 4


2 tsp Olive Oil

600g Snapper, raw, cut into cubes (any firm white fish works in this recipe)

4 green shallots, peeled and cut into 3cm lengths

2 tbs green curry paste

2 bunches of broccolini, cut into thirds

200g snow peas, end trimmed

1 1/2 tbs fish sauce

1 1/2 tbs lime juice

2 tbs brown sugar (coconut sugar works well in this recipe)

1 cup fresh basil leaves

2 cups of cooked brown rice


Heat a wok or fry pan over high heat. Add a little oil and fish in two separate batches. Cook until brown on both sides. Remove from wok and set aside.

Add a little oil and allow to reheat. Add shallots, curry paste, broccolini and snow peas. Cook for 2 minutes. Add fish sauce, lime juice, brown sugar and 3 tbs water.

Stir fry for 3 minutes or until veggies are slightly tender.

Add fish back to wok and 1/2 the basil leaves. Toss to heat.

Serve fish and veggies over rice, with the other half of torn basil leaves.












Self Care Tip #2



Self Care Tip #2

I work in a gorgeous Day Spa and see the amazing results people have from MicroDermaBrasion!

But what if you can’t get to the spa?

Here is a little tip I learnt from one of the beauty girls that you could do in between visits, that’s just as effective and costs a few cents!

A few teaspoon’s of Bi-Carb Soda
A dash of water to make a paste

1. Mix the water and Bi-Carb together to form a paste.
2. Clean your skin and pat dry.
3. Use your fingertips to apply the paste to your face and pores.
4. Leave on for five to ten minutes (you may experience a tingling feeling).
5. Wash off with cold water.
6. Moisturise face and neck after treatment.

Your skin will feel fresh, soft and clean at a fraction of the price!

Farmers Market Lunch



What a beautiful day at My local Farmers Market! I couldn’t help but grab some of the beautiful beetroot and baby spinach.

Here’s a little lunch for you all to try!

Beautiful Beetroot, Walnut and Feta Salad


2 Beets

1/2 cup of Walnuts

1/2 cup of Baby Spinach

1 cup of cooked Lentils

1/4 finely diced Red Onion

1/2  block of Feta Cheese

1/2 cup of finely chopped Mint

Salt and Pepper to taste

Drizzle of Extra Virgin Olive Oil


1.  Boil beets in salted water for 45 minutes or until tender.

2.  Refresh cooked beets in cold water. Remove skin and chop into small pieces.

3.  Toss together all ingredients except Feta and Olive Oil.

4.  Sprinkle Feta Cheese on top of salad.

5. Season with Salt and Pepper.

6. Drizzle Extra Virgin Olive Oil.

7. Enjoy!

This salad is packed with Omega 3 from the Walnuts and Vitamin H (Home cooked with Heart).