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Chocolate Quinoa Porridge

| Breakfast, Healthy Lunchbox, After School Snacks, Desserts, Members only

This Chocolate Quinoa Porridge is a delicious pudding that’s healthy enough for breakfast, and sumptuous enough for dessert. If you’ve ever wanted dessert for breakfast, this is the recipe! Filling and sustaining for the day ahead, you can adjust the sweetness according to your tastebuds and of course vary the fruit according to season. My…

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Poached Pear Salad

| Members only, Salads

This delicious Poached Pear Salad is a great side salad or build a meal by adding your choice of protein. I love the combination of poached pears with the spicy rocket, crunchy hazelnuts and salty parmesan. It’s a flavour match made in heaven. This is a salad that you can definitely choose to be the feature…

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Chicken Mushroom Lasagne

| Make-ahead Meals, Pasta and Noodles, Chicken, Freezable Meals, Members only

It’s no secret, I love a good lasagne and this Chicken Mushroom Lasagne is no exception. I think it’s a beautiful combination of flavours and the ultimate comfort food. So far on the website we have several other lasagna recipes – a vegetarian Pumpkin Lasagne or Mushroom and Lentil Lasagne, as well as the beef-based…

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Poached Spiced Oranges

| No-bake Sweets, Desserts, Members only

These delicious Poached Spiced Oranges are so easy to make and are a lovely light dessert to end a meal, perfect for impressing guests or treating yourself. With the warming combination of cinnamon, cardamom, and star anise, the oranges are gently poached in a sweet, spiced syrup, creating a dish that’s both delicious and satisfying….

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Zucchini Feta Tart

| 30 Minute Meals, Vegetarian, Members only

This Zucchini Feta Tart is a quick and easy recipe and makes a beautiful light lunch or dinner. This would also be perfect for an afternoon tea where finger food is served – these can be sliced into fingers for dainty, delicate treats! There is a lot of variation to be had too – change…

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Butterscotch Self Saucing Pudding

| Baked Sweets, Desserts, Members only

This Butterscotch Self Saucing Pudding is one for the dessert lovers out there. Using coconut sugar or rapadura gives the pudding a gentle sweetness with such a delicious flavour. A lovely baked crust on the pudding with gooey sauce underneath and dolloped with cream- a truly delightful mix of tastes and textures that will please…

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Chocolate Mug Cake

| Baked Sweets, Desserts

We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? This is the best Chocolate Mug Cake recipe and is just the thing for those evenings when a simple, sweet treat is needed. It’s also gluten-free, grain-free, dairy-free and refined sugar-free so it suits many dietary requirements.

However, a word of warning; it is dangerously easy and fast to make (and even easier to eat).

Health benefits

This chocolate mug cake recipe uses almond meal as its base, providing healthy fats and protein. The cacao adds a rich antioxidant boost, while the option to use natural sweeteners like rice malt syrup or honey keeps the sugar content in check. Plus, it’s easily adaptable to fit various dietary needs.

Ingredients

For this healthy mug cake recipe, you’ll need rice malt syrup, honey or maple syrup, melted butter or coconut oil, raw cacao powder (or unsweetened cocoa powder), an egg, almond meal (or almond flour), baking powder, and a pinch of sea salt if you love that sweet-salty combo.

How to make healthy chocolate mug cake

In a small bowl mix your sweetener, melted butter, and cacao in a bowl, then whisk in the egg. Stir through the dry ingredients…almond meal, baking powder and a pinch of salt before spooning the cake batter into a ramekin or microwave safe mug. Bake for 10-15 minutes in the oven or zap it in the microwave for about a minute, and you’ve got yourself a rich, gooey chocolate cake. I just love the taste and texture of this delicious dessert!

Serving suggestions and how to store

Serve this gluten-free mug cake fresh and warm as it or with a scoop of ice cream, cream, coconut yoghurt, greek yoghurt or even some fresh berries (I love it with raspberries or strawberries). It’s also delicious topped with sliced banana. It’s best eaten straight away, but if you need to, you can store it in the fridge for a day and reheat.

Vary this chocolate mug cake to suit your dietary needs

For a dairy-free option, swap butter for coconut oil. If you’re keeping things low-fructose, rice malt syrup is the way to go. Nut-free? Use spelt flour or your favourite gluten-free flour in place of almond meal, and you’re good to go! If you want to make it extra indulgent, throw in a tablespoon of dark chocolate chips.

Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.

This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious). A simple and sweet treat!
Print Recipe
4.77 from 26 votes

Chocolate Mug Cake

This chocolate mug cake is the ultimate quick-fix dessert for when you're craving something sweet but don't want to spend ages baking. Made with simple, wholesome ingredients, it's ready in minutes and perfect for those nights when you just need a chocolatey treat.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert, Snack
Servings: 1
Author: Georgia Harding

Ingredients

  • 2 tbsp rice malt syrup, honey or maple syrup
  • 2 tbsp butter – melted
  • 2 tbsp cacao powder – or unsweetened Dutch process cocoa
  • 1 egg/s
  • ¼ cup/s almond meal
  • ⅛ tsp baking powder
  • ⅛ tsp sea salt (optional – I love a sweet /salty flavour)
Metric – US Customary

Instructions

  • Preheat the oven to 170°C/340°F (fan-forced).
  • Mix the sweetener, melted butter (or coconut oil) and cacao together in a small mixing bowl.
  • Add the egg and whisk well with a fork or small whisk.
  • Add the almond meal, baking powder and salt and mix very well.
  • Spoon the mixture into a medium sized ramekin or divide between two smaller ramekins (I share this amount of mixture with my husband and I find it generous enough, however, he would happily eat it all to himself).
  • Bake in the oven for 10-15 minutes. 10 minutes will give you a cake that is still gooey in the middle, whereas closer to 15 minutes will result in a firmer cake.

Serve

  • Serve immediately.
  • I like to serve with vanilla ice cream or coconut yoghurt and mixed berries

Microwave Instructions

  • Follow the instructions above from step 2 through to step 3.
  • Transfer the mixture into one or two microwave safe mugs.
  • Cooking one cake at a time, place the mug on a *plate, then put it inside the microwave and cook for approximately one minute. All microwaves are different so I suggest checking at the 45 second mark and potentially cooking for up to 90 seconds.
  • *Microwave cooking can be unpredictable, and while this hasn’t happened during testing, I recommend placing a plate under your mug during cooking just in case spillage occurs.

Notes

Dairy-free

Coconut oil can be used as a substitute for butter.

Low-fructose

Choose rice malt syrup as sweetener.

Nut-free

Sub the almond meal with spelt flour or flour of choice.
 
 
 
 

Loved this decadent dessert?  Let us know in the comments below.

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Spiced Cauliflower Hazelnut Salad

| Members only, Salads, Side dishes

This Spiced Cauliflower Hazelnut Salad recipe was designed to use the whole of the cauliflower so there’s no waste. It makes for a delicious tray bake meal (for two) or side dish (for four). Roasted cauliflower is just delightful and combined with crunchy hazelnuts, salty feta and zesty lemon, this is a dish that will…

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Pasta Carbonara (to suit lots of dietary requirements)

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pasta and Noodles, Pork recipes, Members only

Pasta Carbonara is such a classic Italian recipe and it is hard to mess with a classic! BUT – the original has lots of ingredients that many people need to avoid for various reasons. This recipe has been tested with loads of variations so make sure you read all the alternatives underneath to suit your…

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Tandoori Chicken Drumsticks

| Budget Friendly, Make-ahead Meals, Chicken, Members only

Tandoori Chicken is probably one the most loved Pakistani BBQ items. These Tandoori Chicken Drumsticks are an easy to make and a budget friendly meal. This is also a perfect recipe to double. Drumsticks in the lunchbox are an awesome source of protein and to help prevent sticky fingers, you can wrap the end in…

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Ramen Noodles

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Vegetarian, Soups, Members only

These simple Ramen Noodles are a calcium rich, nourishing and super tasty meal. The tofu, pak choy, bean sprouts and tahini are all brilliant vegan sources of calcium and the warming spices support digestion and assimilation.  Whilst the core recipe is vegan, check out the variations below the main recipe to make it meaty if…

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Stone Fruit Galette

| Baked Sweets, Desserts, Members only

This Stone Fruit Galette is the perfect solution for using up end of season fruit in a delicious open pie. I like using a mix of fruit, or adding in some berries for the best flavour. If you’re new to working with pastry this is a really great place to start as it’s supposed to…

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Pork Ragu

| Budget Friendly, Make-ahead Meals, Pasta and Noodles, Pork recipes, Freezable Meals

This pork ragu is a deeply satisfying, rich, and hearty sauce that comes together in under 30 minutes. Made with pork mince, tomatoes, red wine, and a touch of cinnamon, it delivers layers of flavour that develop beautifully as it simmers. Serve it over pasta, spoon it onto baked potatoes, or enjoy it with a fresh salad for a comforting and versatile meal.

Variety for health

This Pork Ragu is a delicious variation to the typical spaghetti bolognese. This flavour combination is lovely with turkey mince too. I try to rotate the various types of protein we eat each week as each protein source is unique nutritionally. Because protein is comprised of up to 20 different amino acids, each source contains a different amino acid profile (which either has some or all of those amino acids in different proportions). When we digest protein, our body absorbs the amino acids and uses them to build and repair tissue, support a healthy immune system and metabolism and regulate gene expression. So by rotating our sources of protein, we ensure our bodies are able to function optimally.

Health benefits

Pork is a great source of high-quality protein and essential nutrients like iron, zinc, and B vitamins, which support energy levels and immune function. Tomatoes provide a powerful dose of lycopene, a potent antioxidant that promotes heart health, while fennel and carrots add fibre and gut-friendly nutrients. The olive oil and fresh herbs contribute healthy fats and anti-inflammatory properties, making this dish as nourishing as it is delicious.

Ingredients

This ragu is built on a delicious base of pork mince, onion, cloves garlic, sprigs of thyme, balanced with the sweetness of carrots and fennel. Tomatoes, broth, and a splash of red wine create a rich and luscious sauce, while fresh thyme and a hint of cinnamon add warmth and depth. Served with pasta and finished with fresh parsley and parmesan, this dish is pure comfort food.

How to make Pork Ragu

Start by sautéing onion in olive oil until softened, then add the pork mince and garlic, cooking until browned. Stir in diced carrots, fennel, thyme, and chilli, then deglaze the pan with red wine. Add stock, tomatoes, tomato paste, and cinnamon, and let it braise until thickened. Meanwhile, cook the pasta until al dente, then toss it through the sauce. Finish with fresh parsley and parmesan for extra flavour.

Serving suggestions and how to store

This pork ragu is best served over tagliatelle, pappardelle pasta, or your favourite pasta, but it’s equally delicious spooned over baked potatoes or vegetable noodles or even polenta. Pair it with a simple green salad or roasted vegetables for a complete meal. Leftovers store well in an airtight container in the fridge for up to three days or in the freezer for longer, making it a great option for meal prep.

Vary this to suit your dietary needs

For a gluten-free option, serve with gluten-free pasta or zucchini noodles. If you’re dairy-free, simply skip the parmesan or use a dairy-free alternative. To make it alcohol-free, replace the wine with extra broth and a splash of balsamic vinegar. For a grain-free version, serve over roasted potatoes or wedges instead of pasta.

This Pork Ragu is a quick and easy pasta sauce and totally delicious. It is perfect to mix up your usual spaghetti bolognese.
Print Recipe
4.86 from 7 votes

Pork Ragu

This Pork Ragu is a quick and easy pasta sauce and is a delicious variation to the typical spaghetti bolognese. This flavour combination is lovely with turkey mince too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion/s – finely diced
  • 600 g free-range pork mince
  • 3 clove/s garlic – finely diced
  • 2 carrot/s – finely diced
  • 1 bulb/s fennel – small & finely diced (optional if in season)
  • 1 red chilli/s – seeds removed & finely diced
  • ¼ bunch/s fresh thyme leaves – leaves stripped from stems and chopped (or 1 tsp dried)
  • 120 ml red wine (½ cup)
  • 250 ml stock or broth (1 cup)
  • 400 g diced tinned tomatoes
  • 2 tbsp tomato paste
  • ½ tsp ground cinnamon
  • Sea salt and freshly ground black pepper – to taste
  • 300 g pasta – of your choice, I’ve used tagliatelle

To Serve

  • ¼ bunch/s fresh parsley leaves – chopped
  • 50 g parmesan cheese – grated & optional
Metric – US Customary

Instructions

  • Heat the olive oil in a large stainless steel pan over a medium high heat.
  • Add the onion and saute until it starts to soften (but not brown).
  • Add the pork mince and garlic and saute until it is cooked through.
  • Add the carrots, fennel, chilli, thyme, wine, broth, tomatoes, tomato paste, cinnamon and seasoning and simmer for 15 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of water to the boil and add a pinch of sea salt. Cook the pasta to al dente.
  • Once the pasta and sauce is cooked, drain the pasta and add to the sauce.
  • Serve with the parsley and optional parmesan cheese.

Serve

  • With salad

Make-ahead

  • Make the sauce ahead and toss through the pasta to serve.
  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Serve with a gluten-free pasta or spiralized vegetables.

Dairy-free

Omit the cheese to serve.

Alcohol free

Replace with more broth and a tablespoon of balsamic vinegar.

Grain-free

This is also lovely served over baked potatoes or wedges.

Onion-free

Leave out but include the fennel.

Garlic-free

Omit or replace with garlic oil if it’s tolerated.

Make your own pasta

If you have the time, making your own pasta is fun and gives an extra special level of deliciousness! Click HERE for the recipe!
 
 
 

I love this quick and easy pasta sauce and I hope you enjoy too, let me know in the comments below.

Fig Apricot Walnut Orange Gluten-free Sourdough Loaf

| Breakfast, After School Snacks, Sourdough Baking, Members only

I have never been a fan of fruit bread but this Fig Apricot Walnut Orange Gluten-free Sourdough Loaf has totally won me over. It is a far cry from commercial raisin toast or fruit buns. You will need to create a Gluten-free Starter Culture (which is easy enough to do) and I’d suggest taking a…

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Gluten-free Sourdough Hot Cross Buns

| Breakfast, Healthy Lunchbox, After School Snacks, Sourdough Baking, Members only

These beautiful Gluten-free Sourdough Hot Cross Buns are super simple to make and taste so good. Once you have an established Gluten-free Sourdough starter culture these will definitely become part of your baking repertoire. One of the many things about baking at home is that you are not restricted by supermarket ‘seasons.’ If you have…

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Baked Crumbed Fish

| 30 Minute Meals, Fish & Seafood, Members only

This quick and easy Baked Crumbed Fish is my answer to the fiddly process of crumbing fish fillets. It’s super tasty and really quick and easy to make…the perfect mid week meal. Some examples of firm white fish are snapper, mahi mahi, blue eye and grouper. If in doubt, chat to a fishmonger in your…

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Savoury Hot Cross Buffins

| Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

These Savoury Hot Cross Buffins are a veggie-packed twist on the classic Easter hot cross buns. Quick and easy to make, they are perfect as a savoury snack or breakfast. Truth be told, it’s just a fun way to present a savoury muffin, but don’t spoil the fun! We all need the occasional ‘theme’ to…

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Vegan Chocolate Muffins

| Healthy Lunchbox, After School Snacks, Baked Sweets

These easy to make delicious Vegan Chocolate Muffins have been developed by request from a Well Nourished Family member. My kids have been very happy with the testing of these. My son even complained when I’d finished testing saying I had to promise I would come back to them.

Perfect for lunchboxes, picnics, parties or any other time that calls for a sweet treat, these are quick to prepare and use all common pantry ingredients.

Health benefits

These vegan muffins are a treat that’s also relatively nutritious, offering fibre from the spelt flour and coconut sugar, which has a lower glycemic index compared to regular sugar. The cacao powder is packed with antioxidants, and the addition of coconut oil provides healthy fats, making these muffins a better alternative to most bakery-style muffins.

Ingredients

The ingredients for this vegan muffin recipe include your choice of plant based milk (almond milk, oat milk, soy milk or cow if you are not vegan), apple cider vinegar, white spelt flour, coconut sugar, cacao powder (or unsweetened cocoa powder), bicarbonate of soda (baking soda), baking powder, melted coconut oil, vanilla extract, and hot water or coffee. The coffee adds a ‘richer’ chocolate flavour profile if making for adults.

How to make these vegan chocolate muffins

Preheat the oven and line a muffin tray with cases. In a jug, mix the milk and apple cider vinegar and set aside. Combine the dry ingredients in a large bowl, then add the oil and vanilla to the milk mixture and pour the wet ingredients over the dry ingredients. Add hot water or coffee and stir or whisk until just combined. Spoon the batter into the muffin pan lined with muffin cases and bake for 15-20 minutes or until a skewer comes out clean. You don’t want to overcook these as they can start to crumble. Have a look at the 15-minute mark, then check again every minute or so until they’re just right.

Serving suggestions and how to store

Enjoy warm from the oven or once cooled. These muffins store well in an airtight container at room temperature for up to 3 days or can be refrigerated for a longer shelf life. They can also be stored in the freezer for up to a month.

Vary these Vegan chocolate muffins to suit your dietary needs

For a gluten-free version, replace the spelt flour with an all-purpose gluten-free flour blend or almond meal mixed with arrowroot or tapioca flour. To make them extra indulgent vegan double chocolate muffins, fold in dairy-free dark chocolate chips or add a square of chocolate on top before baking.

You can also make this into a whole vegan chocolate cake if you prefer. You will need to bake for 5-10 minutes longer or until a skewer inserted in the middle comes out clean.

For more healthy lunchbox recipes, click HERE. Or for more healthy baked sweet treats, click HERE.

By member's request these delicious Vegan Chocolate Muffins are so quick and easy to make and a delicious treat for the whole family.
Print Recipe
4.86 from 14 votes

Vegan Chocolate Muffins

These Vegan Chocolate Muffins are quick and easy to make and super delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Servings: 10 muffins
Author: Georgia Harding

Ingredients

  • 120 ml milk (of choice) (½ cup)
  • 1½ tbsp apple cider vinegar – or any vinegar
  • 180 g white spelt flour (1½ cups)
  • 120 g coconut sugar (⅔ cup)
  • 40 g cacao powder (½ cup)
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 80 g coconut oil (⅓ cup) melted (or macadamia nut oil)
  • 1 tbsp vanilla essence
  • 120 ml hot water – or hot coffee for an adult twist
Metric – US Customary

Instructions

  • Preheat the oven to 180°C/350°F (fan-forced) and line a muffin tray with patty cases or baking paper.
  • In a small jug, mix the milk and apple cider vinegar and allow to sit while you mix the dry ingredients. If you're using a Thermomix 5 seconds, speed 5.
  • In a mixing bowl combine the flour, coconut sugar, cacao powder, bicarb and baking powder. Whisk together until there are no lumpy bits. (I usually just sit a regular mixing bowl on the Thermomix to weigh the dry ingredients).
  • Add the oil and vanilla to the milk and mix, then pour over the dry.
  • Add the hot water (or hot coffee) and then whisk to just combine. If you're using a Thermomix 10 seconds, speed 3 (scraping the sides).
  • Spoon into patty cases or the lined muffin tray.
  • Bake for 15-20 minutes or until a skewer inserted comes out clean.
  • To avoid crumbling, it’s important not to overcook them. Check at 15 minutes, then continue checking every minute or two until they’re just cooked through.
  • Cool on a wire cooling rack.

Tip

  • If you’re out of muffin cases you can make your own parchment paper liners. Cut 15cm x 15cm squares of parchment paper. Place the paper over an upside-down cup and create a fold at four corners to create a ‘tulip’ shaped muffin case. Press on the base to create a good crease and then place it into your muffin tin. Repeat until the number of desired muffin cases are created – quick and inexpensive!

Ice them

  • THIS chocolate mousse also makes a fabulous chocolate ganache for icing cakes, either just the mousse part or also drizzled with the raspberry sauce. 

Notes

Gluten-free

Replace with an all-purpose gluten-free flour or almond meal plus 2 tbs of arrowroot or tapioca flour. If the mixture is stiff (I find this with some GF pre-mix flours) add 30-40ml more hot water.

Vegan Chocolate Chip Muffins

Fold in chocolate buttons or pieces (regular or dairy-free if required) or even pop a square of chocolate on top.
 
 
 
 

I hope you love these muffins as much as my family did, let me know in the comments below.

Gluten-free Sourdough Banana Pancakes

| Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Sourdough Baking, Desserts, Members only

These Gluten-free Sourdough Banana Pancakes are a favourite family weekend breakfast. Not only are these pancakes gluten-free, they also use up the discard from your gluten-free sourdough starter which means they save on food waste as well as taste delicious. I like to serve them with dollops of coconut yoghurt, fresh blueberries and a generous…

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Apricot Almond Orange Gluten-free Granola

| Breakfast, After School Snacks, Members only

The Apricot Almond Orange Gluten-free Granola was the first recipe I created after deciding to follow a gluten-free eating plan. Having a simple and nourishing breakfast option ready to go on busy mornings made for a stress-free start to the day. Served with coconut yoghurt and fresh or stewed fruit or used to add a…

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Gluten-free Sourdough Loaf & Hamburger Buns

| Sourdough Baking, Staples, Members only

There is something really special about baking sourdough bread. Creating gentle, familiar kitchen rhythms can make time spent cooking for our family easier and even enjoyable. This gluten-free sourdough bread recipe is a must try for anyone who is gluten intolerant or has celiac disease. Sourdough baking has its own rhythm. If we practice, it…

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Plum Honey Yoghurt Ice Blocks

| After School Snacks, Ice-blocks, Members only

At this time of the year I’m always coming up with recipes to use up end of season stone fruit…these Plum Honey Yoghurt Ice Blocks are a result of plums that had seen better days. This recipe is also perfect for a large tub of icecream if a neighbour comes by with a bucket of…

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Gluten-free Sourdough Starter

| Sourdough Baking, Members only

Recipe by Kristin Cosgrove By popular request, I’m excited to start sharing a range of gluten-free sourdough recipes, starting with this Gluten-free Sourdough Starter! To make sourdough you need a starter culture. This gluten-free one is surprisingly easy to make. It needs lots of TLC for the first week or so and as it becomes…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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Mushroom San Choy Bow

| 30 Minute Meals, Vegetarian, Members only

This Mushroom San Choy Bow is a great vegan take on the classic. It’s really quick and easy to make and is a fabulous meal to share buffet style so everyone can build their own to suit their tastes. The pickled carrot really adds to this dish so make sure you add a little to…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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