My Favourite (gluten-free) Blueberry Loaf Cake

Not everything I make is a winner in this household but not this cake… I’ve never seen a cake disappear so fast!  It makes sitting down for an afternoon cuppa all the more delicious…


1 1/2 cups rice flour
2 tsp baking powder
1/2 teaspoon salt
1 cup natural yogurt
1 cup Xylitol or Natvia (you can use refined processed sugar but these sweeteners will be way better for your health!)
3 large eggs
1 tsp vanilla extract
1/2 cup olive oil
1 1/2 cups blueberries (I used frozen)

Preheat the oven to 160°C.  Line a loaf pan with parchment paper.

In a medium bowl, sift together the flour, baking powder and salt. In a separate large bowl, whisk together the yoghurt, chosen sweetener, eggs, vanilla and oil.  Slowly whisk the dry ingredients in to the wet ingredients until well combined. Mix the blueberries carefully in to the batter but try to avoid over-mixing.

Pour the batter in to the prepared pan and bake for about 50-60 minutes, or until a skewer comes out clean.  Allow the loaf to cool in the pan for around 15 minutes before lifting out on to a cooling rack.

This cake is best served warm but is still completely delicious when cooled. Enjoy!

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Healthy KFC!

Need some dinner inspiration for the kiddies? How about some KFC? ‘Say what!?’ I make this healthy chicken ‘KFC style’ for my boys and they love it!!


So easy… just get some strips of chicken (I use about 300g), put approx. 2-3 cups gluten free cornflakes (you can use normal if you wish) into the food processor until broken up, dip the strips into whisked up egg, then coat them in the ground up cornflakes. Then just shallow fry them in 100% Rice Bran Oil.

I serve them with sweet potato mash and broccoli. The usual response is: “Can we have those again mummy?”

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A Taste of Summer Smoothie

This is so delicious and refreshing for a warm summers morning… a dose of summer in a glass!



1 cup coconut water
1 banana
1 mango cheek
1 heaped tablespoon Kefir yoghurt (this is a good probiotic yoghurt but you can use any natural yoghurt)
1 dessertspoon ground flax seeds
1 dessertspoon chia seeds
1 heaped teaspoon maca powder
Juice ½ lime


Throw all ingredients into a blender and blend until smooth. Leave to sit for at least 20 minutes to allow the chia seeds to soften and thicken the smoothie.

My boys drank this in seconds and I think children are pretty good judges when it comes to flavour!

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Best Fudgey Brownie

I LOVE a good brownie, I mean who doesn’t? But I’ve struggled to find a brownie made with whole-foods that tastes just as good as the processed version… until now!!!


OMG how good are these!? SO GOOD! In fact I’d even go as far to say they’re better than the real thing, seriously.


180g organic coconut oil
130g medjool dates, pitted
150-200g (depends how chocolately you like them) Green & Black’s 70% cocoa chocolate
30g coconut flour
4 eggs
½ tsp vanilla extract
Big pinch sea salt


Preheat oven to 190c.

Melt chocolate pieces in jug over boiling water then wait till its room temperature. Do the same with coconut oil (if it’s not melted already in warm weather). Then add to food processor with all the other ingredients, whizz till blended then pour into lined baking dish and bake for 15-20 minutes (depends on your oven power!)

Let them cool then cut into pieces and dive in because they’re that good!  (Can be stored in refrigerator)

Note: if your dates are room temperature they should be soft enough for the blender.

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Dinosaur Pasta Sauce

This pasta sauce is a great way to get veggies into children!  When my boys were very young they started turning their noses up at anything green so I started calling it ‘dinosaur sauce’ – it worked!  They’ve been devouring it ever since…

green sauce


100g pine nuts
200ml extra virgin olive oil
1 big handful basil
2-3 big handfuls of spinach
1 clove of garlic
Juice of 1 lemon
Big pinch of Himalayan pink salt


Throw it all in a food processor or blender until smooth. You should have enough to freeze for another meal or two, it all depends on how saucy you make the pasta!

I serve it with Doves Farms gluten free fusilli pasta – half way through the pasta boiling I like to add about half cup of peas.  Drain the pasta and peas, add it back to the pot with some of the sauce, warm it altogether – serve topped with a little parmesan, delicious!

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My Date & Maca PMS Balls

Maca powder is the most amazing superfood for balancing hormones and the magnesium in cacao helps keeps me calm which is why I always have dark chocolate on hand as well as these blissful balls.


In a food processor place:
110g almonds (it’s always best to soak nuts overnight or for 6 hours to activate them first)
1 cup medjool dates – soak these in warm water for 15 minutes then drain well – don’t forget to remove the stone
4 heaped tblspns cashew nut butter (you can use any nut butter)
3 heaped tspns Maca powder
1 heaped tspn cacao
1 tspn vanilla essence
½ tspn cinnamon and a pinch of salt

Blitz for approx. 1 minute or until it’s processed enough to form into small balls. Store in the fridge (they freeze well too!) Once chilled you can roll them in coconut or cacao or anything you like really!

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Chicken Spinach Curry

My favourite homemade Chicken Spinach Curry – it’s easy peasy!

chicken curry

Serves 4


3-4 tablespoons coconut oil

2 onions, sliced

1 tablespoon ground cumin

1-2 teaspoons ground chilli

¼ teaspoon ground cloves

½ teaspoon ground turmeric

3 cloves garlic, minced

2 inches ginger, grated

250g fresh spinach leaves

1 large green chilli, chopped

1 x 400g can crushed tomatoes

800g skinless, boneless chicken thighs, cut into large chunks

Juice of 1 lemon

Serve with brown rice, poppadoms and Raita – recipe below


1. Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.

2. Steam spinach then puree with green chilli, tomatoes, cooked onions and spices.

3. Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.

4. Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.

Raita: mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves and 1 cup natural unsweetened yoghurt.

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Kale, Spinach & Feta Pie

This is a delicious meal that I often make for my weekday dinner or as a portable healthy lunch. Preparation is effortless and the final result is beautiful and delicious.
kale spinach and feta pie

What’s great about it:

Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It is also rich in naturally occurring glucosinolates, which help in the fight against cancer. Eggs are  high in protein and contain all the essential amino acids needed for growth and repair. Including quality  protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.


2 leeks, washed finely sliced

1 tablespoon olive oil

1 bunch kale washed trimmed and finely shredded

200 g baby spinach leaves

Black pepper – a generous pinch

80 g quality feta cheese (see notes)

6 organic eggs

1 lemon

1 bunch parsley. chopped

small handful pine-nuts


Preheat oven to 180 C.
Sauté leeks in a large heavy based pot until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.
Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
Spoon the kale + spinach mixture into a 22 cm pie dish.
Break eggs into a bowl and whisk lightly until combined.
Pour the eggs over the greens and gently incorporate through the mix of green goodness.
Crumble over the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 – 45  minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving.

Serve with a green salad and enjoy!

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Apple Pie Oatmeal

Creamy gluten free oats sweetened with dates and served over a bed of baked cinnamon apples. The perfect weekday or lazy weekend breakfast.

apple pie oatmeal

Serves: 2


  • 2 apples, peeled, cored and evenly sliced
  • 1 tsp honey (optional)
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 cup old fashioned rolled oats
  • 1 cup water
  • 1 cup milk (I used unsweetened almond)
  • pinch salt
  • 4 dates, finely chopped


  1. Preheat oven to 190 C.
  2. Line a baking sheet with parchment paper and toss apples with lemon juice, cinnamon and honey. Bake for 5 minutes then roll over parchment paper and tuck it in so they’re in a “pocket” to trap in moisture. Cook for 10-15 minutes more (20 minutes total) until soft. Set aside.
  3. In a small saucepan over high heat, add oats, pinch salt, water and almond milk and stir. When it comes to a boil, reduce to low-medium heat and cook until thick and creamy. Add the chopped dates a few minutes after you reduce the heat so they can soften and sweeten the oats.
  4. Once thick, remove from stove top. Add a little almond milk if it’s too thick for your liking.
  5. Arrange 1/3 cup baked apples in bottom of a serving bowl and top with oats. Other toppings may include, nuts, nut butter, flaxseed, honey or cinnamon. I prefer mine with a few toasted pecans and flaxseed.

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