Archive of ‘For Children’ category

Immunity Boosting Snack for Children

There’s apples and then there’s immunity boosting apples… when our family discovered the incredible physical health benefits of On Guard essential oil through topical and aromatic use, my first thought was “how else can I get this oil into my children?”


And then it was as if the Universe heard my whispered request because the next thing I did was log onto Facebook and I discovered this gem of an idea!  Now my kids have this as a snack almost every day after school.

On Guard is our protective blend, it boosts and protects our immune system in a really powerful way.  It was the first oil I used for a physical ailment when I got started with essential oils.  One of my boys was sick, like really sick, he had a vomiting bug that we’d been up all night with.  So I grabbed my On Guard and massaged some on the bottoms of his feet with some carrier oil, as well as diffuse it into the air.  By midday he was sitting up eating lunch, with colour back in his face, like nothing had ever happened.  It blew my mind.

So you see, I was pretty determined to find another way to get On Guard into my children 😉

It’s jam packed with antioxidants, killing bacteria and free radicals.  It also smells and tastes like Christmas!

So here’s the recipe:
:: Fill a bowl with 1 1/2 cups fresh filtered water
:: Add 2 drops On Guard + 2 drops Wild Orange (Wild Orange adds great flavour plus it’s also high in antioxidants) 
:: Chop up 2 x organic apples and add to the bowl.

I like to soak them for 20-30 minutes (the longer the soak, the better the flavour).  Then drain and serve.  

My boys absolutely love these so I hope your children do too.

Bridget xo 

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2 Delicious Ways to Get Avocado Into Your Children

Do you have fussy eaters who turn their nose up at healthy foods?  Well if you’re anything like me you’ll find a way, and this is my way of getting avocado into them – avocados are full of amazing good fats so I make sure it’s part of their diet.

These two desserts are completely delicious and my two boys devour them in seconds and ask for more.  Little do they know…

Strawberry Citrus Ice Cream
1 ripe avocado
4 cups frozen organic (if possible!) strawberries (I chop these up before they go in the freezer to make it easier on the food processor)
1/2 cup plain organic yogurt
1/4 cup raw honey
4 drops Wild Orange essential oil*
4 drops Lime essential oil*
*you can purchase these food grade oils here.

Add all the ingredients to a high-speed blender or food processor and blend until all the frozen strawberries have broken down.  Serve immediately. 

Raw Chocolate Moussechoc-mousse

This recipe not only has avocado but it’s rich in magnesium from the cacao too so it’s super healthy!  Our bodies need the correct amount of magnesium in our diets for us to sleep properly, so we need a regular intake of magnesium.  Also, cancer free populations have an extremely high magnesium intake of 2.5 – 3g which is 10 times more than most western countries.  So here we go…

1 avocado
1/2 cup creamy coconut milk
1 tsp pure vanilla extract
1/4 raw cacao powder
2 tbsp raw honey
(add a dollop of hazelnut butter for a Ferrero Roche twist – so good!)

Using a food processor or high-speed blender, combine all ingredients until smooth.  Put in refrigerator to chill before serving.  I love to top them with some fresh raspberries!


Egg Salmon Muffins

These Egg Salmon Muffins make such a healthy wholesome and filling meal for your little ones (or big ones even, they’re loved by all in our house!)


Makes approx. 10 muffins


  • 7 organic eggs
  • 1 heaped teaspoon onion powder
  • 1 teaspoon paprika
  • black pepper
  • pinch Himalayan sea salt
  • ½ cup grated Parmesan
  • 1 grated zucchini or handful of chopped up spinach
  • 1 can wild-caught salmon (I like Fish 4 Ever brand), drain well and flake with a fork


  1. Preheat oven to 180c degrees.
  2. Grease a muffin tray
  3. In a medium bowl, whisk together the eggs, onion powder, paprika and salt and pepper. With a spatula, mix in the Parmesan and salmon.
  4. Spoon the mixture into the muffin tray, leaving a little space at the top. Bake for approx 20 minutes, or until golden-brown, puffed and set.
  5. Leave to cool then transfer onto plates with a side of veg.  Enjoy!

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Chocolate Quinoa Nests

As a kid did you LOVE those chocolate rice krispie nests as much as I did?  Well these are a healthier version of those and they’re pretty good I have to say!

chocolate quinoa nests

1 ½ cups of popped/puffed quinoa
1/3 cup raw cacao powder
6 tablespoons pure maple syrup
5 tablespoons coconut oil
2 tablespoons almond butter

Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat for a few minutes until smooth and melted. While this melts, pour the quinoa pops into a mixing bowl.

Pour the mix over the quinoa pops and stir together until all the quinoa pops have been covered in chocolate.

Scoop the mix into small cupcake holders and place them in the fridge for approx. an hour, then serve and enjoy!  (makes approx. 15-20 depending on the size of your cases.)

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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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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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40 high energy snacks on the go