Anti-inflammatory green smoothie bowl!

This heavenly smoothie bowl is worth waking up early for! It is packed full of anti-inflammatory, immune boosting ingredients! Protein smoothies are a great delicious way to start the day. They are the perfect alternative to eggs as they can help develop lean muscle mass, encourage fat loss, increase satiety, deliver essential nutrients (including amino acids) and even improve metabolic activity.

Turmeric has been used in India for thousands of years and is considered a medicinal herb. Turmeric has many health benefits including powerful anti-inflammatory effects, easing joint discomfort, curbing indigestion and heartburn, boosting immunity as well as protecting the heart and brain!

Cinnamon is a delicious spice that contains many antioxidants. Cinnamon has many anti-inflammatory properties which helps the body fight infections and repair tissue damage. It can help regulate your metabolism by reducing your blood sugar levels as it improves sensitivity to the hormone insulin.





  • 1 scoop of vanilla protein
  • 1 frozen banana
  • 1 teaspoon of cinnamon
  • A knob of ginger
  • ½ teaspoon turmeric.
  • 2 cubes of frozen spinach (or a handful of fresh spinach and ice)
  • 1 tablespoon chia seeds
  • 1 tablespoon Maca powder
  • 1 teaspoon of greens powder (optional)
  • Honey or sweetener of your choice
  • 1 mug of your choice of milk
  • Mixed seeds or any toppings to serve!



  • Place all the ingredients in a high-powered blender and blitz until all combined nicely!
  • Place in a bowl and top with some more banana, mixed seeds and a big drizzle of honey!



Raw Caramel Slice!

These individual raw vegan caramel slices are TO DIE FOR! They are rich, decadent and packed full of nutritious ingredients providing you with an array of vitamins and minerals!  Raw, gluten free, dairy free and packed full of healthy fats – they sure are an explosion for your taste buds! The almond butter, vanilla and maca powder combination gives it a creamy, velvety richness without having to use condensed milk and sugar!

Please note that although every single ingredient in these slices are good for you and host a range of health benefits, these slices are still to be treated as a ‘treat’ so please be mindful of that.

This recipe makes 12 large individual slices hence why the quantities are quite large. You could easily half the whole recipe and place the mixture into a baking tray and cut out individual bite sized squares!



  • 1 & 1/2 cups oats – I love to use Flahavans organic oats because they are so creamy
  • 1 cup cashews
  • 4 tablespoon coconut oil
  • 180 grams medjool dates
  • Pinch of Himalayan salt

Caramel middle:

  • 1 cup Almond butter
  • 3 tablespoon Maca powder
  • 360 grams Medjool dates
  • 2 teaspoon Vanilla bean powder or essence
  • ½ cup GF oats (Flahavans)
  • Hot water (around 2 cups, however it will vary)
  • Pinch of Himalayan salt

Chocolate topping:

  • 1 cup coconut oil, melted
  • 1/2 cup cacao Powder
  • A few drops of stevia or 2 tablespoons maple syrup
  • Pinch Himalayan salt
  • 1 cup of warm water


  • Brush your baking tray with some coconut oil.
  • Place all the base ingredients in a blender and blitz until you have a crumb like texture. Press the mixture into the base of the container that you are using.
  • Place the base in the freezer whilst you make the middle caramel layer.
  • Next place all the ingredients for the caramel layer in the blender and combine until smooth and creamy, you may have to keep adding water to help it loosen a bit.
  • Place the caramel layer on top of the base layer and smoothen out.
  • Place the tray back in the freezer for at least 30 minutes
  • Add all the ingredients for the chocolate topping in a bowl and mix through, make sure the coconut oil is melted.
  • Once the caramel layer has been in the fridge for 30 minutes, place the chocolate mixture over the caramel, make sure it covers the whole tray evenly.
  • Place the slice in the freezer for up around 4 hours (or over night)
  • Remove the slice from the freezer before serving and let is sit for at least 20 minutes to defrost slightly before serving.
  • Enjoy with a nice cup of tea!



  • If you are making a large tray of them, make sure that when you cut them, you do so using a very hot knife to slice each individual square.
  • Store in freezer for up to a month in an air tight container (if they last that long!)


Chocolate protein brownie bliss balls

These chocolate protein brownie bliss balls (quite the tongue twister) actually turned out far better than I could have imagined – they are the bomb! Gooey, sweet, fudgy, rich and nutrient dense. These have no refined sugar in them or any added sweetener!

You can keep a batch of these in the fridge to stave off chocolate cravings!

Ingredients – Makes 12 

  • 1 cup raw almonds
  • 180 grams medjool dates, pitted
  • 1 scoop chocolate protein powder (I used Vega)
  • 1/3 cup cacao powder (naturya)
  • 1 teaspoon vanilla extract
  • A pinch of Himalayan salt
  • 1/3 cup melted coconut oil
  • Desiccated coconut for rolling in

Method –

  • Place the almonds in a blender and pulse until they are finely processed.
  • Next add all the remaining ingredients apart from the desiccated coconut and blitz until well combined. Remove from the blender and roll the mixture into small bite sized yummy balls.
  • Next roll them in the desiccated coconut and place in the fridge for an hour or so.
  • Enjoy and try to not eat them all at once!

Notes – Your medjool dates should be gooey and sweet. If you find they are a little bit hard in texture I would recommend placing them in a small bowl of boiling water for a few minutes until they soften up and become gooey.

I hope you enjoy them as much as I do!



Chocolate fudge pumpkin brownies

Gooey, moist, rich chocolate, gluten free brownies made even healthier with the addition of pumpkin purée – who would have thought? The addition of pumpkin not only gives it a really nice fudgey texture but provides you with lots of vitamins, minerals and antioxidants (packed with vitamin A & C.)

No white flour in sight either, these brownies are made with homemade oat flour. Oats contain manganese, selenium, phosphorus, magnesium and zinc. They are also rich in a caretenoids, tocols (vitamin E) and  flavonoids. They are full of complex carbohydrates, soluble and insoluble fibre which helps slow the absorption of sugar.

These really are guilt free, glorious brownies!

Dairy free and Gluten free – Makes about 12-16 brownies

Ingredients –

  • 120 grams Oats or Oat flourPumpkin
  • 200 grams pumpkin puree
  • 3 medium eggs
  • 100 grams honey
  • 50 grams cacao, sifted
  • 4 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp baking powder
  • A pinch of Himalayan salt salt

Method –

  • Preheat the oven to 180 degrees
  • Line a small square baking tray with baking paper
  • Place the oats in a nutribullet or a blender and blitz up to make a flour, place the oats in a large mixing bowl with the rest of the dry ingredients, the melted coconut oil, vanilla extract and pumpkin puree.
  • In a separate bowl, lightly beat the 3 eggs with a hand beater. Next lightly fold the eggs into the oat mixture. Make sure all the ingredients have been mixed through and that there are no lumps.
  • Bake in the pre-heated oven for about 15 minutes or until cooked through. You want them to still be slightly gooey and moist inside!
  • Allow the brownies to cool before slicing.


Note – If you want an additional crunch you could always add roasted hazelnuts or almonds into the mix before baking! Give it a go and let me know what you think.

Toasted quinoa, almond & apricot muesli

This quinoa muesli is nutty, crunchy, high in protein and an all round great breakfast option. This recipe is simple yet satisfying and naturally sweetened with coconut sugar! Most mueslis and granolas can be quite low in protein, however with the addition of quinoa this recipe is fairly high in protein compared to other recipes. You can really add whatever dried fruits nuts and seeds to it, play around with different ingredients depending on what you have in your pantry at home! Be sure to make a big batch though as I can guarantee it won’t last long.




  • 1 cup gluten-free oats
  • 1 1/2 cup quinoa flakes
  • 1 tablespoon cinnamon
  • 3 tablespoons coconut oil, melted
  • 100grams cup raw almonds
  • 10 dried apricots diced up finely
  • ¼ teaspoon Himalayan salt
  • 1 ½ tablespoon coconut sugar


  • Preheat oven to 180Degrees
  • Place all the ingredients in a large mixing bowl and mix through.
  • Line a baking tray and place the mixture on the baking tray
  • Bake for 10 minutes or until the almond flakes are nice and golden.
  • Store in an airtight container and enjoy!

Happy Baking!

This recipe is gluten and dairy free!

Roasted garlic, dairy free pesto

Believe me when I tell you this pesto is like no other, it transforms every dish I add it to! I literally put it on absolutely everything! Yum, yum, yum! I have become addicted and better yet it could not be easier to make too! Pesto is traditionally made with a fairly large amount of parmesan, I have removed the cheese as I believe that when you roast the garlic and toast the pine nuts it brings out so much flavour in the sauce and gives it a nice creamy texture. Trust me you won’t ever go back to store bought pesto!

Ingredients –

  • 2 packed cups of fresh basil leaves
  • 1 small garlic bulb
  • ½ cup pine nuts
  • 1 lemon zest and juice
  • ¼ cup Extra Virgin Olive Oil
  • ¼ teaspoon salt

Method –

  • Preheat Oven to 180 degrees
  • Cut the top of the garlic bulb off and wrap the entire bulb in aluminium foil. Place in the oven to roast for 35 minutes.
  • Meanwhile, toast the pine nuts by placing them in a dry saucepan, cook over a low heat until golden. (Keep an eye on the pine nuts as they can easily burn)
  • Next zest and juice the lemon and place in a high-powered blender along with the pine nuts, seasoning and basil.
  • Once the garlic has cooked, squeeze out the garlic cloves out through the end that you trimmed and place in the blender with other ingredients.
  • Pulse the ingredients together whilst slowly drizzling in the extra virgin olive oil.
  • It should become smooth, fragrant and creamy within no time!
  • Place in a sterilised glass jar and enjoy!


Cinnamon, banana & walnut loaf

Bananas are sweet and creamy making them ideal for those with a sweet tooth. Bananas contain vitamin B6, manganese, vitamin C, potassium, copper and biotin as well as a good amount of fiber! Bananas are great for cardiovascular health due to the amount of potassium they contain. Potassium is an essential mineral for maintaining normal blood pressure and function. 1 banana can contain 400mg plus of potassium therefore making it goof for people with high blood pressure! Each medium banana also contains about 3grams of soluble fibre. Soluble fiber in food is a type of fiber especially associated with decreased risk of heart disease, making regular intake of bananas a potentially helpful approach to lowering your heart disease risk.

Cinnamon is a delicious spice that contains many antioxidants. Cinnamon has many anti-inflammatory properties which helps the body fight infections and repair tissue damage. It can help regulate your metabolism by reducing your blood sugar levels as it improves sensitivity to the hormone insulin.

Coconut flour is gluten free therefor making it a great alternative to cook with for those with coeliac disease. It is rich in dietary fibre and high in beneficial fats as well as protein!

This banana bread could not be easier, blend all ingredients together and bake! It only takes about 15 minutes (not even) to prep and then can be placed in the oven for an hour. So easy and the finished product is mouth-watering. It also only contains 1 tablespoon of added sweetener for the whole loaf! Absolutely delicious! It is also high in fibre and protein – what more could you want!


  • 400 grams over ripe bananas
  • 50 grams coconut flour
  • 2 tbsp psyllium husk
  • ¼ cup walnut pieces
  • 1 tbs cinnamon + extra to sprinkle
  • 1 pinch salt
  • 4 medium eggs
  • 50grams coconut oil meltedIMG_3028
  • 1 tsp vanilla extract or vanilla powder
  • 1.5 tsp bicarbonate of soda
  • 1 tbs apple cider vinegar
  • 1 tbsp pure maple syrup + extra to brush on top (optional but recommended)

*Note the riper the bananas the less sweetener you have to use. Make sure they are brown and boarder line going off.


  1. Preheat oven to 180C and line a loaf tine (12×23) with baking paper or brush with coconut oil
  2. Peel the bananas and weigh out 350grams and mash until smooth. Reserve the remaining bananas to cut into thin slices to decorate the loaf with.
  3. Put all of the ingredients except the walnuts in the blender and blitz until smooth.
  4. Once blitzed, stir in the walnuts by hand.
  5. Pour the batter into the lined loaf tin and decorate the top with the slices of reserved banana and drizzle/brush the top with ½ tablespoon of maple syrup and a sprinkle of cinnamon.
  6. Bake at 180C for 50-60 minutes or until a knife comes out clean.
  7. Cool on a rack before turning out of the tin.

Don’t forget to tag me in your creations!! 🙂