FREE DOWNLOAD BELOW! 20 nutritious, freezer friendly recipes for YOU!

2 C basil leaves (loosely packed)
1/3 C walnuts, roughly chopped
1 T olive oil
1 lemon, squeezed
​2 garlic cloves, sliced
Salt and pepper
Water to loosen if needed

Add all ingredients to a food processor and blend until smooth (I often make this with my handheld blending stick too).

If wanting to serve it with the potatoes and peas - 
Roughly chop potatoes (I leave the skin on), bring to a boil and cook until tender (approx 10 minutes), in the last 2 minutes add the frozen peas.
Drain the water, and while still warm stir through your pesto.
Serve alongside chosen protein - delicious hot or cold! Left overs are the best added to a salad.

Sweet, creamy, warming and slightly spiced - a great Autumn and Winter beverage for any time of day!

For the spice mix (this makes a bulk batch, store in a glass jar)
You will need a coffee grinder, mortar and pestle or a high powered processor such as a Thermomix to grind the whole spices. Alternatively, you can use pre-ground spices.

1 whole nutmeg
10 cloves
6 cardamom pods
2 T ground ginger
2 cinnamon quills 
1 tsp black peppercorns

For the latte
1/2 tsp spice mix
1 tsp pure maple syrup / raw honey
250ml coconut milk (or any preferred milk)
1 T coconut cream

Add whole spices to your machine and blitz until powdered, otherwise combine pre-ground spices in your jar and stir to combine (approx. 1 tablespoon of the ground spice will be the equivalent of the whole spices listed).
Add your spice mix, sweetener, milk and cream to a saucepan and whisk to combine, heat gently stirring as you go. Add to a large mug and consume with a smile.
OPTION: I have a coffee machine with a milk steamer, so I add all ingredients to the milk jug, stir and then steam the spiced mixture + sweetener into the milk. 

For the base -
1.5 C almonds, ground into flour (or any alternative nut flour)
1 C rice flour
6 dates, pitted
1/4 C coconut oil
1/4 C cacao
Splash of water (e.g. 1 tablespoon)
Pint of salt

For the centre -
2 C frozen, pitted cherries
2 C shredded coconut
1/4 C coconut oil
1 T honey/pure maple syrup 

For the topping - 
1 C cashews
1/2 C cacao
1/2 C coconut oil
​1/4 C honey/pure maple syrup

Line a baking tray with baking paper and set aside
​Combine all base ingredients in a food process until a crumbly but sticky consistency is reached, adding as much water as necessary to help it bind - you should be able to roll it between your palms and squish it together like a bliss ball. Press the base very firmly into the baking tray and set aside.
Combine all ingredients for the centre in a food processor, and spread evenly on top of the base, and leave in the freezer to set for 2 hours.
After the centre has set and become firm, combine all topping ingredients in a food processor and spread evenly across the top of the filling, place back in the freezer to set for 1+ hours.
Remove and slice into bite sized pieces (approx. 30 slices). 
Store in the fridge or freezer - and ENJOY! x

2 T ground flaxseeds
1 C rolled oats
1 C desiccated coconut
3/4 C chosen flour (almond flour, or brown rice flour is my preference)
1/2 C goji berries, or dried cranberries
1/3 C pepitas
1/2 tsp cinnamon 
1/3 C sunflower seeds
1/3 C raw honey or pure maple syrup
1/4 C coconut oil
​1 tsp vanilla extract

Preheat oven to 180 degrees.
To create your flax-eggs; In a small bowl combine 2 T ground flaxseeds with 5 T water and stir to combine. Set aside while you complete the following steps. 
In a separate bowl combine all remaining dry ingredients and stir to combine.
In a small saucepan gently heat the chosen sweetener, coconut oil and vanilla extract until melted.
Pour the melted liquid into the dry mix, along with the flax-eggs and stir to combine, it will be nice and sticky (I prefer to use my hands!).
Line a baking tray with baking paper, and then roll small amounts of the mixture between your palms and then flatten into cookie shapes on the baking tray (TIP: if the mixture sticks to your hands, lightly oil your hands with coconut oil).
Bake for around 15 minutes, or until golden.
Allow to cool on a baking wrack and then store in an airtight container in the fridge.
​Enjoy xx

For the enchilada's
6 wraps - wholegrain or gluten free (Cos or iceberg lettuce leaves can be used as a grain free option, you would simply avoid oven baking them)
1 red onion, sliced
2 garlic cloves, sliced
1 tsp cumin powder
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp dried chilli
500 grams turkey mince, or preferred mince alternative
2 T tomato paste
3 large tomatoes, chopped
Salt and pepper
1 can kidney beans, drained and rinsed 
1/2 an avocado, thinly sliced to serve

For the slaw
1/2 a red cabbage, finely shredded
1 carrot, grated
​1/2 a capsicum, deseeded and cubed
1 bunch coriander, roughly chopped
Juice of 1/2 a lime
1 T apple cider vinegar
1 tsp honey
1/2 tsp cumin
1/2 tsp dried oregano
​3 T olive oil
Salt and pepper

In a medium high heat pan or wok, heat olive or coconut oil and fry the onion for a few minutes or until starting to brown. Add the garlic and saute for 1 minute before adding the spices and frying until fragrant (add a splash of water to the pan if it starts to dry out/spices start to burn).
Add the mince, breaking up with your spoon as you fry, stirring constantly.
Add the tomato paste, chopped tomatoes, salt and pepper + 1 cup of water and bring to the boil and then reduce heat to a simmer, after 5 minutes add the kidney beans.
Heat oven to 180 degrees, and line a baking tray with baking paper
While waiting for the oven to heat make the slaw - to a salad bowl combine the cabbage, carrot, capsicum and coriander and toss to combine. In a small jug or bowl add the lime juice, apple cider, honey, cumin, oregano, olive oil and salt and pepper and whisk to create a dressing (you will have some left over, keep in the fridge for up to 2 weeks for salads), drizzle over the salad and toss to combine.
Now head back to the enchiladas', put spoonfuls of the mixture into the centre of the wrap and roll to enclose and place on baking tray, repeat process filling about 6 wraps, they should be laid quite snuggly together in the baking tray so they hold together. You can use toothpicks to enclose the wrap if you have issues keeping them together.
Bake in the oven for 10 minutes, or until they start to turn golden brown (if feeling naughty you can oven bake them with cheese on top).
Remove from the oven and serve a generous helping of slaw, beside and enchilada and garnish with avocado. YUM xx

1/2 a Cup coconut oil
1/2 a Cup cacao powder
1/3 a Cup raw honey / pure maple syrup 
1 C shredded coconut 
2 T goji berries

In a saucepan over a low heat melt your coconut oil before adding the cacao and honey/maple, stir continuously until a smooth and silky texture has been reached.
Turn off the heat and stir through the coconut and goji berries.
Place mini cupcake cases in a baking tray (silicon or paper cases), spoon the mixture in and then leave to set in the freezer for 1 hour.
This mixture should make around 20 mini chocolates.
Store in the fridge or freezer, enjoy! x

BASE:
2 C nuts; almonds, or I have also used a combo of walnuts and brazil nuts
1 C shredded coconut
1/4 C coconut oil
Pinch of salt

FILLING:
1/2 cashews (soaked overnight)
1/2 C macadamias (soaked overnight)
1 C coconut cream
1/3 C coconut oil
1/3 C raw honey
5 drops of peppermint essential oil (I use Young Living oils)
1 tsp greens powder (e.g. spirulina, matcha, super greens)
​
TO GARNISH:
100grams of Lindt 70% chocolate
Mint leaves

Line a baking tray with baking paper and set aside (approx 30cm X 20cm)
In a food processor combine all base ingredients until a sticky, crumb-like texture has been reached, pour into lined baking tray and press down very firmly using your hands.
Pop in the freezer while you work on the next step.
​In a food processor add all filling ingredients and whizz until smooth, I stop the processor a couple of times to scrape down the sides. Taste - make sure the peppermint is detectable and add more if needed (every oil has a different potency).
Pour the filling over the base, and smooth down, gently place the mint leaves on top, either left whole, or chopped. Place in the freezer to set - around 3 hours.
Melt the chocolate by sitting a glass heatproof bowl over boiling water on the stove, stirring constantly.
Using a spoon or a spatula, take a small scoop of the melted chocolate and hold it at a height above the slice, drizzle over multiple times.
Place back in the freezer for 30 minutes, before slicing and eating!
Once set, this can then be stored in the fridge, this will keep it soft but still formed. 

ENJOY! x

NOTE: for the filling I use my nutribullet, I find it better than my Thermomix to get a super smooth texture)

2 C rolled oats
1 C shredded coconut
1 C pumpkin seeds
1 tsp ground ginger
1 tsp cinnamon 
12 medjool dates​, pip removed and roughly chopped
​1/3 C coconut oil
Desiccated coconut for the topping

In a food processor add the oats, coconut, pumpkin seeds, ginger and cinnamon and pulse to create a flour-like texture (I still like to keep some of my pumpkin seeds and coconut visible, so it's not a completely smooth flour).  Pour into a large mixing bowl. 
In the food processor add the chopped dates and coconut oil and blitz to make a paste, add to the mixing bowl and with gloved hands mix thoroughly to create a very sticky dough.
Line a baking tin with baking paper and press the dough very, very firmly to make a dense slice, top with the desiccated coconut and again press firmly.
Place in the freezer to set for around 1 hour, remove and slice into bite sized pieces.

​Enjoy xx 

1/2 a Wombok (Chinese cabbage), shredded
1/4 purple cabbage, shredded
1 carrot, peeled with a julienne peeler, or regular peeler
1 bunch coriander, chopped
1/2 a red capsicum, diced
3 spring onions, chopped
1 long red chilli, diced
2 T sesame seeds
Dressing:
1 lime, squeezed 
1 T apple cider vinegar
2 tsp honey
2 tsp fish sauce
1 tsp sesame oil

Combine all vegetables, and the chilli, in a salad bowl and toss to combine.
In a small bowl, or jug whisk together dressing ingredients until combined, drizzle over the salad and toss through.
Sprinkle with sesame seeds and then serve.
This is delicious for the next few days, can be served with the addition of any form of protein. 

1 C nuts (almonds or cashews work best)
2 C shredded coconut
5 drops of peppermint essential oil (I use Young Living)
10 medjool dates, pip removed
​2 T cacao powder
Desiccated coconut for rolling

Add the nuts and coconut to your food processor and blitz to create a flour-like consistency.
Add the remaining ingredients + 1 T water and whiz until a sticky dough has formed and it holds together well.... you may need a touch more water.
Take 1 heaped tablespoon of the mixture at a time and roll between your palms, roll in coconut and then store in the fridge for 30 minutes until firm. Enjoy xx

For the Salad (3-4 serves):
1 can brown lentils (organic if available), drained and rinsed
1/2 C parsley, roughly chopped
1 carrot, grated
1/2 a red onion, diced
1 lebanese cucumber, cubed
4 C of a green leaf of your choice e.g. cos lettuce, ice berg lettuce, baby spinach, kale, rocket etc... 

For the Dressing (enough for the salad, but I suggest to make it in bulk if you know whats good for ya!):
1 heaping tsp of wholegrain or dijon mustard
1 tsp raw honey or pure maple syrup
1 T apple cider vinegar
1 T lemon juice
1/4 C olive oil
Salt and pepper 
 
For the Salmon: 
1 salmon fillet, skin on
Olive oil 
Salt and pepper 

FOR THE SALAD: simply add all ingredients (except the green leaves) to a large salad bowl
FOR THE DRESSING: add all ingredients to a small jug, and whisk until combined - taste and adjust flavours accordingly. OR if making a larger batch, I just add all ingredients to the jar and shake vigorously to combine. Once the dressing is made, drizzle on the salad and toss, set aside while you cook the salmon. 
​FOR THE SALMON: heat your pan to a medium/high heat with 2 tsp olive oil, scour your fillet for bones and remove with fingers or tweezers. 
Place the salmon, skin-side up, on a chopping board and sprinkle with sea salt flakes. This helps crisp the skin.
Cook salmon, skin-side down, for 4-5 minutes depending on thickness.
Turn and cook for 3-4 minutes. Test with a fork - if it flakes easily, it's ready. Salmon is best served a little pink in the centre.

To serve - place a generous helping of green leaves onto each plate, followed by a big scoop of the lentil salad, and topped with your salmon fillet, positioned skin side down.

Enjoy xx

1 carton of Kara coconut cream (or 1 litre of whatever thick, full fat coconut cream you can get your hands on)
​​1 T tapioca starch / arrowroot powder
1/2 C raw honey
1/2 tsp vanilla paste

Take 1/2 a cup of the coconut cream and add it to a small bowl, add the tapioca starch and whisk until smooth and set aside
Add the remaining coconut cream to a medium heat saucepan and whisk until nice and smooth, add the honey and continually whisk until the honey has melted through.
Now add the coconut cream + tapioca starch concoction and continue to whisk, it will start to thicken, so don't neglect your whisking or lumps will form.
Turn off the heat and stir through the vanilla.
Pour your mixture into a freezer friendly glass, or plastic container and leave to freeze overnight.
The following day add your frozen coconut mixture to a high powered food processor / Thermomix / Vitamix etc. and whizz until a whipped gelato like consistency has been reached (you may need to do this in batches if your machine struggles).
Add the mixture back to the freezer and leave to set for 6 hours or so.
When you are ready to eat, run hot tap water over your ice cream scoop, and scoop generous scoops into a bowl and garnish with strawberries or raspberries for a refreshing, delicious treat - because you're worth it!!! 

½ C cashews
1 C almonds
1 C shredded coconut
10 dates, pip removed
1/3 C goji berries
¼ C cacao powder
1 tsp vanilla extract or paste
¼ C coconut oil
Extra coconut for rolling the bliss balls in

2 Zucchinis, made into zoodles using a spiralizer or julienne peeler
1 carrot, peeled with a julienne peeler or regular peeler to create long ribbons
1/2 a capsicum, cubed
1 raw corn cob, kernels shaved off
2 C bean sprouts
2 spring onions, finely sliced
1/4 C sesame seeds

FOR THE DRESSING:
1 lime, juiced
2 cloves of garlic
3 cm chunk of ginger
1 whole chilli
3/4 C tahini
1 T nut spread (e.g. almond butter or peanut butter)
2 tsp tamari
2 tsp pure maple syrup, or raw honey

 Add all salad ingredients to a large salad bowl and toss to combine
​To make your dressing add the lime, garlic, ginger and chilli to a food processor and blitz to combine into a paste (I use my nutribullet for this dressing). Then add the remaining ingredients plus 1/4 C water and whizz until smooth, you may need to add more water to reach your desired consistency. 
Now the fun part - put some disposable gloves on and pour about 1/2 cup of the dressing over the salad and toss through your salad using your hands, add more dressing if needed until it's your optimum sauce-factor. Serve as is or alongside your chosen protein, this goes fabulous with lean proteins such as seafood, chicken and tofu.

ENJOY xx 

4 C rolled oats (or almond meal for grain-free version)
1 1/2 C nut spread of your choice (I used 1 jar of the Mayvers nut spread)
1/2 C raw honey or pure maple syrup
1 tsp vanilla extract
100 grams raw, or dark chocolate roughly chopped

In a high-powered food processor whizz your oats until it makes a crumbly flour-like texture (if using almond meal, skip this step). 
Add the nut spread, honey/maple and vanilla and mix until a very sticky dough is formed.
Line a baking tray with baking paper and pour the cookie mixture in, pressing very firmly to create a dense slice, sprinkle over your chopped chocolate and press the chunks firmly into the slice.
Leave in the fridge/freezer for set for 1 hour before removing and slicing into bite sized pieces.
This mixture should yield 30 pieces - one for each day of the month, woohoo! x 

1/2 C almond spread (or any other preferred nut spread)
1/4 C raw honey or pure maple syrup
1 tsp vanilla extract
1/4 C coconut oil
Zest and juice of 1 lemon
1 C spelt flour
1/2 C almond meal
1 tsp baking powder
2 T chia seeds

Heat the oven to 160 degrees, line a baking tray with baking paper and set aside
In a mixing bowl combine the nut spread, honey, vanilla, coconut oil and lemon zest and juice and mix to combine
To the same bowl stir through the flour, almond meal, baking powder and chia seeds and stir to create a moist dough
Using a dessert spoon scoop the mixture and roll between your palms to make little balls, gently press down on the baking tray
Bake in the oven for about 12 minutes, or until golden. Allow to cool on the tray before serving. 

1 T coconut oil
6 cloves
1 1/2 tsp cardamom
1 star anise
1 onion, diced
15 grams ginger, grated (I use a microplane to make it very fine, almost a paste)
6 garlic cloves, grated - as above
1 1/1 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 C + 3/4 C coconut cream (divided)
1/2 C almond meal
1 can brown lentils, drained and rinsed
​salt and pepper
1 broccoli head, cut into small florets
1 small zucchini, cut into 1/2 rounds
1 1/2 cups snow peas, sliced
To serve: cooked rice, fresh coriander to garnish

Heat the oil in a deep frying pan (or wok), add the cloves, cardamom and star anise and cook stirring constantly for 30 seconds. Add the onions and cook until just starting to turn golden, and then add the ginger and garlic, fry for around 2 minutes or until very fragrant.
​Now add the cumin, coriander, turmeric and chilli, alongside 1/2 C coconut cream and bring to a boil, stir the mixture constantly for about 5 minutes, add 1 C of water and simmer for 10 minutes.
Turn off the heat and pour your gravy into a food processor or blender and whizz to create a thick gravy, return to the same pan and set to a low temperature.
Now to cook your vegetables; add water to a medium sized pot and bring to a gentle boil, cook your vegetables adding first the broccoli, then snow peas and lastly the zucchini, cooking for just a few minutes so that they are tender, but still a vibrant green (alternatively, you can add your vegetables into the curry to cook, however I find this changes the texture of a curry).
While your vegetables are cooking, add the remaining coconut cream, the almond meal and the lentils and cook stirring until it thickens and the lentils are warmed through. Season with salt and pepper, taste and adjust accordingly.
To serve: add some rice/quinoa to your serving bowl, alongside a serve of your tasty greens and a generous serve of your curry, top with some fresh coriander leaves for 'pretty-factor' and eat immediately.
This freezes well and tastes even better the next couple of days after cooking!

2 C cashews
1 tsp apple cider vinegar
1 tsp wholegrain mustard
1 tsp honey
Salt and Pepper to taste

Soak your cashews in water for 12 hours, and then rinse
Add to a high powered food processor / blender / thermomix / nutribullet, along with all other ingredients and whizz until smooth.
Add water to reach your desired consistency.
Store in a glass jar and use as needed.

This is delicious as a coleslaw dressing, or thinned out and tossed through any salad, it can also be used as a "sour cream" on nachos or tacos, makes a great dip for veggie sticks and can be used on absolutely any other delicious goodies!

2 C puffed rice
1/3 C goji berries
1/3 C cacao
1/3 C tahini
1/3 C coconut oil
​1/4 C raw honey

Line a baking tray with baking paper and set aside
In a large bowl add the puffed rice and goji berries and stir to combine
In a saucepan add the cacao, tahini, coconut oil and raw honey and on a very low heat warm the mixture, stirring constantly until smooth
Pour the mixture over the puffed rice and gojis and stir until everything is deliciously chocolate coated
Pour into the baking tray and press down firmly with the back of a spatula until it is quite compacted
Leave to set in the freezer for at least 30 minutes, slice into squares and consume!
This must be kept in the fridge and eaten immediately when removed from the fridge, it melts at room temperature. 

Enjoy! xx

1/4 C chia seeds
2 T quinoa flakes
2 T pumpkin seeds
1/2 an apple, grated
handful of blueberries
​3/4 C dairy-free milk

Combine all ingredients in a bowl, or jar, stir to combine and leave to sit for 10 minutes before consuming.
This can be made the night before and left in the fridge for a quick and easy grab-and-go breakfast.

​Enjoy x 

After a deliciously indulgent 5 week holiday, I was very excited to get back into my normal food rhythm....
I am a big fan of savoury, protein + vegetable breakfasts because these keep me firing on all cylinders for hours, without the dreaded 3:00pm blood sugar level crash.
My goal for this breakky was for lots of green, alkaline goodies, fibre rich, balanced with healthy fats and protein, as well as enlisting the help of some special ingredients to give that liver of mine a little 'massage'.
This breakfast combo is just what is needed to get your body off to a healthy start, after all, we can all relate to a little 'over indulgence' from time to time huh!?..... 

1 tsp coconut oil
1 spring onion, finely sliced
1 C Brussel sprouts, sliced (any other cruciferous as alternative e.g. kale, broccoli, cauliflower, kale, cabbage)
1/3 zucchini, zoddled or grated
1/2 C alfalfa sprouts
1/4 of an avocado, mashed
1/3 C pumpkin seeds
Palm sized serve of protein of your choice e.g. egg, tuna or any other lean protein
TO SERVE: Salt and pepper, drizzle of olive oil and a squeeze of lemon, basil leaves 

Heat oil in a medium- hight heat pan, add the brussel sprouts and spring onion and saute until they start to brown around the edges.
Add all ingredients to your serving bowl before drizzling the olive oil and lemon juice, with a small amount of salt and pepper, top with basil and - Voila! 

Ingredients: 
1/2 a Zucchini, grated
1/4 Lemon
1 T Pumpkin seeds
1 T Preen herb of your choice (e.g. basil, coriander, chives)
1 Egg
Drizzle of olive oil
Salt and pepper
1/4 an Avocado, cubed
OPTIONAL EXTRAS: cooked bacon, extra vegetables

Method:
In a large mixing bowl combine the grated zucchini, lemon juice, pumpkin seeds, herbs, salt and pepper and a drizzle of olive oil and stir to combine. Add to your serving bowl.
Meanwhile cook your egg to your method.
Serve with the zucchini as your base, add your egg on top and then add your cubed avocado.
Voila - ready to eat!