soyfree

Crispy Haloumi Chips with Lemon, Rosemary Honey

June 7, 2019 | 30 Minute Meals, Vegetarian, Savoury Snacks, Members only, Side dishes

These sensational Crispy Haloumi Chips with Lemon, Rosemary Honey are such a delicious starter, side dish, or even a light lunch (served with a salad). They are really quick and easy to make… but really hard to stop eating once you start. I have read that Cypriot farmers made haloumi with techniques and ingredients unique to…

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Sweet and Sour Chicken Adobo

June 5, 2019 | Make-ahead Meals, Chicken, Freezable Meals, Members only

This Sweet and Sour Chicken Adobo is my take on a traditional Filipino dish, ‘Chicken Adobo.’ But with a bit of a Chinese twist. The balance between sweet and sour is a delicate one, but if achieved it makes for an unforgettable meal. This is a meal I often make when my kids are snotty….

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Creamy Mussels with Garlic Bread

June 5, 2019 | 30 Minute Meals, Fish & Seafood, Members only

Creamy Mussels with Garlic Bread is a quick and healthy dish perfect for entertaining or a delicous family meal. With fresh mussels and a delicious creamy sauce, the garlic bread is perfect to soak it all up! I’m not a huge fan of seafood, but these Creamy Mussels with Garlic Bread are a definite exception….

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Bacon Corn Rosemary Muffins

June 5, 2019 | Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks

These bacon corn rosemary muffins are a savoury delight perfect for breakfast, lunchboxes, or as a quick snack. Packed with vegetables, herbs, and the delicious combination of bacon and cheese, they are a wholesome and flavourful option that can easily be made gluten-free or dairy-free.

They are perfect for a breakfast on the go, with soup for lunch or for morning or afternoon tea. My kids also love them in their lunchbox. They can also be frozen which makes them great for batch baking. I always warm my Bacon, Corn, Rosemary Muffins by placing them in my sandwich press (and then slathering with butter because it’s my weakness ha ha)!

Health benefits

These muffins provide a balanced mix of protein, fibre, and essential vitamins. The zucchini and corn offer a boost of vegetables, while the eggs and bacon deliver a good source of protein. Rosemary adds an extra touch of antioxidants, and the gluten-free flour option caters to those with sensitivities.

Ingredients

This recipe uses a simple list of ingredients, including cheddar cheese, red onion, zucchini, corn, and bacon, all combined with flour, eggs, and milk to create a fluffy muffin. With the option to substitute gluten-free or dairy-free alternatives, it can easily be adapted to suit a variety of dietary needs.

How to make bacon corn rosemary muffins

To make these muffins, simply combine most of the cheese, bacon, vegetables, and dry ingredients in a large bowl. Whisk the eggs and milk, fold them into the dry mixture, and divide the batter between patty cases in your muffin tin. Top with the remaining cheese and bacon, and bake until golden and risen. Cool on a wire rack. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These muffins are best enjoyed fresh from the oven, but they also store well. Keep them in an airtight container in the fridge for a few days, or freeze them for longer storage. They are easy to reheat (in the oven or a sandwich press), making them a convenient snack or meal on the go.

Vary bacon corn rosemary muffins to suit your dietary needs

This recipe can easily be adjusted for various dietary preferences. For a corn-free version, substitute the corn with grated carrot. If you’re vegetarian, replace the bacon with smoked paprika for a smoky flavour. A dairy-free option is also available by swapping the cheese with nutritional yeast and using a dairy-free milk.

Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are lots of options to suit.

For more delicious, easy to make healthy savoury snack recipes, click HERE.

These Bacon Corn Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

Print Recipe

4.80 from 10 votes

Bacon Corn Rosemary Muffins

These Bacon Corn Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

100 g cheddar cheese -grated
1 red onion/s (small) peeled and very finely diced
120 g zucchini/s (small) grated
1 corn cob/s -kernels removed
2 rasher/s bacon -diced
1 tbsp fresh rosemary leaves -finely chopped
230 g gluten-free flour (2 cups) or cassava flour*
1 tsp sea salt
ground black pepper -to taste
3 tsp baking powder
2 egg/s
180 ml milk (of choice) (¾ cup)

Instructions

Preheat your oven to 200℃/395℉ (fan forced).
In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper and baking powder. Mix well.
In a jug whisk the eggs and milk. Add to the dried mix and fold in until just incorporated.
Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
Allow to cool on a wire rack.

Thermomix

If using a Thermomix to make these, preheat your oven to 200℃/395℉ (fan forced).
Grate the cheese, 5 seconds, speed 6. Set aside three quarters of it in a large mixing bowl. The other quarter in a small bowl.
Grate the red onion, 2 seconds, speed 6. Add to the mixing bowl.
Grate the zucchini, 5 seconds, speed 4. Add to the mixing bowl.
Add the corn, half the bacon (the other half can be set aside with the cheese) and rosemary.
Place the bowl on the Thermomix and zero out the scales.
Add the flour, salt, pepper, baking powder and fold it all together.
Add the eggs and milk to the Thermomix and beat, 5 seconds, speed 4.
Fold this through the other ingredients until just combined.
Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
Allow to cool on a wire rack.

Store

Store in an airtight container in the fridge or freezer.

Notes

Corn-free

Omit the corn and replace with one small grated carrot.

Vegetarian

Replace the bacon with a teaspoon of smoked paprika.

Dairy-free

Choose a dairy-free milk and replace the cheddar with half a cup of nutritional yeast and an extra teaspoon sea salt.

Another flour

You can replace the gluten-free flour with wholemeal spelt flour if you'd prefer.

*Important Note

If using cassava flour we have tested with AKN Organics, Cassava flour from Source Bulk Foods, Otto’s Cassava flour or Honest to Goodness Cassava flour. Do NOT use The Lotus organic cassava flour (we suspect this brand adds extra starch to the flour). Also do NOT or sub cassava flour with tapioca flour (they are not the same).

Onion-free

Omit the onion or replace with half a small bulb fennel, very finely diced.

I hope you and your family love these savoury muffins as much as we do. Let me know and leave a comment below.

Beef Massaman

June 5, 2019 | Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

Beef Massaman is a rich and delicious Thai-inspired curry that’s perfect for lazy dinners or special occasions. With tender, slow-cooked beef, spices, and a creamy coconut sauce, this dish is hearty, comforting, and satisfying. Pair it with rice, quinoa, or cauliflower rice for a complete meal. This Beef Massaman curry is one of my family’s…

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Watermelon Pizza

June 5, 2019 | After School Snacks, Holidays & Entertaining, No-bake Sweets, Desserts, Members only

Party food does not get a whole lot easier than this Watermelon Pizza! I probably don’t need to even write up a recipe for this as the image says it all, but I will in case you need a few extra ideas. This Watermelon Pizza is such a versatile recipe. In this photo, I’ve just…

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Mint Yoghurt

June 5, 2019 | After School Snacks, Dips, Sauces and Dressings, Members only

This Mint Yoghurt is a really versatile dip or sauce that pairs well with lamb (grilled, BBQ’d or roasted) and also Indian dishes. When my kids were little and I was teaching them to enjoy curries and spicy foods, I’d always had this Mint Yoghurt on the table, so they could add it to cool…

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Buckwheat Broccolini Bowl

June 5, 2019 | Vegetarian, Members only

This Buckwheat Broccolini Bowl is easy to make and super delicious. Plus, it’s easy to modify for various dietary preferences, making it a great addition to your meal rotation. If you haven’t tried cooking with buckwheat this is a great place to start. It’s inexpensive, very versatile, and super nourishing. I recently sent my mum…

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Chorizo Baked Sweet Potato

June 5, 2019 | Pork recipes, Red Meat, Members only

This Chorizo Baked Sweet Potato is a tasty tray-bake meal that’s super simple to make. Sometimes, we’ll go out for lunch (or have lunch at friends), and come dinner time, we aren’t overly hungry. I find this dish perfect for those nights when you feel like a light meal, but can’t be bothered with loads…

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Raspberry Chocolate Mousse Cups

June 4, 2019 | After School Snacks, No-bake Sweets, Desserts, Members only

These Raspberry Chocolate Mousse Cups have long been one of my party go-to’s. One because my kids feel like they’ve hit the jackpot with them and two, because even kids used to processed treats think these are the bomb. It’s also good for intolerance aware parties being egg, nut, gluten, dairy, and grain-free. Don’t be…

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Brekkie Burger

May 30, 2019 | 30 Minute Meals, Make-ahead Meals, Breakfast, Members only

This Brekkie Burger is an easy, nourishing breakfast that’s quick to assemble on busy mornings and full of flavour. With crispy bacon, fried eggs, and a mix of fresh ingredients like kimchi, avocado, and spinach, this burger is a satisfying start to your day. You can easily customise it to suit dietary needs, making it…

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Superfood Quinoa Pilau

May 20, 2019 | Budget Friendly, Make-ahead Meals, Vegetarian, Side dishes

This Superfood Quinoa Pilau is a wholesome, nourishing dish packed with nutrient-dense ingredients. With a perfect balance of flavors from quinoa, sweet potato, kale, and goji berries, this pilau can be enjoyed on its own or as a delicious side dish. It’s versatile and customisable, making it ideal for any meal.

By now you all know I love to put a healthy spin on classic recipes and make them as nourishing as possible (without any compromise on taste). This delicious Superfood Quinoa Pilau recipe is my twist on the classic, which is traditionally made with rice.

The ‘superfood’ tag is generally used to describe foods that are particularly high in essential nutrients, phytonutrients and antioxidants. They are especially immune supportive and provide a wide range of essential vitamins and minerals to your body.

This recipe is super given that it’s a combination of particularly nutrient dense superfood ingredients. I hope you love it.

Superfood health benefits

Quinoa (pronounced ‘kin-wah’) is a complete plant based protein which has an extraordinary nutrient profile.

Kale is a fibre rich, nutritional powerhouse. It’s a great source of antioxidant vitamins A and C, as well as protective isothiocyanates and indoles (phytonutrients).

Goji Berries are an immune supportive, anti-oxidant rich, very nutrient dense food. They are my number one choice when it comes to dried fruit.

Turmeric is a powerful anti-inflammatory herb. In a word where inflammation underpins so many disease, turmeric is an important part of a healthy diet.

For more practical info on ‘superfoods’ and how to include them in your diet, click HERE.

Ingredients

This pilau uses quinoa, sweet potato, kale, and pumpkin seeds, with cinnamon, cardamom, turmeric, black pepper, and topped with goji berries.

How to make this superfood pilau

Start by rinsing or soaking quinoa to remove bitterness, then cook it with onion, sea salt, cinnamon, and cardamom. While the quinoa cooks, roast diced sweet potato with cinnamon and olive oil, then add kale and pumpkin seeds for the last few minutes to crisp them. After the quinoa has cooked, fluff it and mix in the turmeric and black pepper. Combine it with the roasted veggies, and top with goji berries just before serving.

Serving suggestions and how to store

This dish can be served on its own or with grilled, baked, or BBQ’d protein like fish, chicken, or tofu. Store leftovers in an airtight container in the fridge. For make-ahead prep, keep the roasted kale and pumpkin seeds separate until serving to preserve their crunch.

Vary this to suit your dietary needs

To make this recipe vegan or vegetarian, use vegetable stock or water to cook the quinoa. For a quicker version, use leftover cooked quinoa and skip some of the preparation steps. You can also add more vegetables or swap them out based on what you have on hand—this dish is easily customisable to suit your preferences.

This Superfood Quinoa Pilau is a nutrient-dense meal or side dish. It contains a variety of superfoods to support & nourish your body.

Print Recipe

5 from 2 votes

Superfood Quinoa Pilau

This Superfood Quinoa Pilau is a nutrient dense meal or side dish. It contains a fabulous variety of superfoods to support and truely nourish your body.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Side Dish

Servings:

Author: Georgia Harding

Ingredients

170 g quinoa (1 cup)
1 red onion/s -finely diced
500 ml water (2 cups) or bone broth
1½ tsp sea salt - or to taste
1 cinnamon quill
4 cardamom pods -bruised
1 sweet potato/s -diced
2 tbsp extra virgin olive oil -extra virgin
½ tsp ground cinnamon
1 bunch/s kale -leaves torn off stems
30 g pumpkin seeds (¼ cup)
30 g goji berries
½ tsp ground turmeric
ground black pepper

Metric - US Customary

Instructions

Preheat your oven to 180°C/350°F (fan-forced).
Rinse the quinoa really well in a fine sieve or ideally soak it for 1-12 hours to remove the bitter tasting saponins.
Finely dice the red onion and put into a pot with the quinoa and 2 cups of water or broth. Add ½ teaspoon of sea salt, cinnamon quill and cardamon pods. Bring to the boil then reduce to a simmer for 20 minutes or until the water is all absorbed.
Whilst that is simmering, line a large oven tray with baking paper.
Dice the sweet potato into 2 cm pieces and place at one end of the tray leaving room for the kale and pumpkin seeds which you'll add later.
Drizzle with half tablespoon of the olive oil, toss and sprinkle with ½ teaspoon of the sea salt and the cinnamon. Bake for 20 minutes.
Now wash the kale leaves well and tear the soft leaves from the woody stem. Place them into your serving/ salad bowl and add the remaining one and half tablespoons of olive oil and ½ teaspoon of the sea salt. Massage the oil into the leaves.
After the sweet potato has cooked for 12 minutes, add half of the kale leaves, in a single layer. I choose the thicker outer leaves to roast and reserve the younger, more tender leaves for the salad.
Also add the pumpkin seeds to the tray. Cook along side the sweet potato for the remaining 8 minutes to crisp the kale leaves and toast the pumpkin seeds.
By now your quinoa will be close to being cooked. Stir it and make sure it has absorbed the water or broth. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. Fluff with a fork and allow to cool a little. Add the turmeric and black pepper and mix well.
You can serve this dish either warm or cold. If serving cold allow the quinoa to cool completely.
Remove the cinnamon quill and add the quinoa to the salad or serving bowl.
Mix in the roasted sweet potato, pumpkin seeds and top with the crisp kale (add the pumpkin seeds and crispy kale right before serving or they lose their crunch).
Sprinkle over the goji berries and enjoy.

Serve

As is or with a simple piece of grilled, baked or BBQ'd protein like fish, chicken, red meat or a vegetarian protein.

Make-ahead

Just keep the kale chips and pumpkin seeds aside until serving.

Store

Store in an airtight container in the fridge.

Notes

Vegetarian and vegan

Choose water or vegetable stock to cook the quinoa.

Onion-free

Replace the onion with finely diced fennel.

Cheats version

Use leftover cooked quinoa. Fry the red onion in a little olive oil to soften it. Then add the pre-cooked quinoa, half teaspoon ground cardamon, half teaspoon ground cinnamon (these replace the quill and pods) and one teaspoon sea salt. Toss together and continue from step 5 in the method.

Add more/different vegetables

Yes, you can absolutely add in extra or different vegetables. It's a very versatile dish.

grains lemon chicken broth mushroom

Breakfast Hash Pie

May 8, 2019 | Budget Friendly, Make-ahead Meals, Pork recipes, Freezable Meals, Breakfast, Healthy Lunchbox

This Breakfast Hash Pie came about when my son was wanting me to make hash browns and I couldn’t be bothered frying them individually. So, I came up with this ‘lazy’ version of a brekkie hash.

We also have many mornings we have less than 20 minutes to eat and get out the door. So make ahead brekkie’s are an essential part of my ‘eating well’ routine. The best thing about my Breakfast Hash Pie, is I can make it the night before, portion and re-heat the next morning when we are short on time.

Why everyone needs a proper brekkie

In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.

Those patients that took my advice and changed their ways reported at follow-up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.

In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. If you’re after more make ahead breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.

Health benefits of this breakfast pie

Packed with protein from eggs and bacon (approx. 26g per serve), this breakfast pie will keep you full and satisfied. The potatoes or sweet potatoes provide a good source of energy and fibre (approx. 6g per serve) while the spinach adds a boost of vitamins and antioxidants. You can even load it up with extra veggies for an extra nutrient hit.

Ingredients

This breakfast hash pie is made with simple ingredients like potatoes, large eggs, bacon, spinach, and cheddar cheese. The base of grated potatoes gives it a hearty texture, while the eggs hold everything together, creating a deliciously fluffy filling. You can also switch up the ingredients based on what you have on hand.

Instructions to make a healthy brekkie pie

To make this breakfast pie, start by grating the potatoes and stir them together with the diced onion in your pie dish (or a baking dish). Spread the mixture into a greased baking dish, then whisk together the eggs, salt, and pepper, and pour the egg mixture over the potato mixture. Top with slices bacon, spinach, and shredded cheddar cheese, then bake in a preheated oven until golden and set. It’s that easy!

Serving suggestions and how to store

Serve this breakfast hash pie with a simple green salad and a dollop of tomato chutney for a well-rounded meal. Leftovers can be stored in the refrigerator in an airtight container for a few days or frozen for longer storage. Simply reheat in a low oven when ready to eat.

Vary this to suit your dietary needs

For a dairy-free version, swap the cheese with a mix of ground macadamia nuts, nutritional yeast, and sea salt, and grease the dish with olive oil. If you’re vegetarian, skip the bacon and add strips of red capsicum and smoked paprika for a smoky flavor. You can also bulk it up with more veggies like broccoli, zucchini, or grated carrot for an extra boost.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian) and to bump up the veggies too.

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.

Print Recipe

4.93 from 13 votes

Breakfast Hash Pie

This breakfast hash pie is a hearty and filling meal that combines grated potato, eggs, bacon, and spinach into a delicious and savoury bake. It’s perfect for a family breakfast or brunch, and with minimal prep, it’s a great option for busy mornings. Plus, it can be made ahead and easily reheated for an even quicker meal.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Main Course

Servings:

Author: Georgia Harding

Ingredients

3 potato/s (large) or sweet potatoes, peeled and grated
1 tbsp butter or olive oil -for greasing dish
1 red onion/s (small) finely diced
10 egg/s
½ tsp sea salt - or to taste
ground black pepper -to taste
4 rasher/s bacon -short cut
30 g baby spinach -approx. (1 cup) or English spinach
125 g mature cheddar cheese (1 cup) grated

Serve

Salad (to serve)

Instructions

Preheat your oven to 200ºC /390ºF (fan-forced).
Grate the potato and wring it in a clean cloth to remove the moisture.
Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.
In a jug or blender beat the eggs and seasoning.
Pour over the potato onion mix to cover.
Place the bacon on top, followed by the baby spinach and cheese.
Bake in the oven for 30-40 minutes or until the egg is set.
Slice and serve.

Thermomix method

Preheat your oven to 200ºC /390ºF (fan-forced).
Grease your baking dish.
Grate the cheese, 20 seconds, speed 6. Set aside.
Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this).
Chop the onion, 3 seconds, speed 6.
Add the potato and onion to the baking dish and toss to mix.
Blend the eggs and seasoning 20 second, speed 4.
Assemble from point 5 in the regular method.

Serve

Serve with a leafy green salad and a nice tomato chutney.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store leftovers in an airtight container in the fridge. Can also be frozen.

Notes

Dairy-free

Replace the cheese with ¼ cup macadamia nuts ground up with ¼ cup nutritional yeast and a good pinch sea salt. Grease dish with olive oil.

Vegetarian

Simply omit the bacon. I like layering strips of red capsicum and a sprinkle of smoked paprika...it adds a lovely 'smokey' flavour.

Add more veggies

You can also add in florets of broccoli or grated carrot or zucchini (wring out the moisture) in with the egg/ potato layer.

Onion-free

Replace the onion with a small bulb of finely diced fennel.

Lunchbox slice

Leftovers are great in the lunchbox.

I'd love to hear how you enjoy this brekkie pie...post a comment and rate the recipe below.

Fish and Chorizo Stew

May 3, 2019 | 30 Minute Meals, Make-ahead Meals, Fish & Seafood, Freezable Meals, Vegetarian, Members only

This delicious Fish and Chorizo Stew is ridiculously easy to make and one of my fish fussy daughters favourite ways to eat white fish. One of the ways I’ve managed to raise two food loving kids is by continuing to find ways around foods they don’t enjoy so much. So in this case, my daughter…

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Simple Guacamole

May 2, 2019 | Healthy Lunchbox, After School Snacks, Savoury Snacks, Dips, Members only

This simple and healthy guacamole recipe is creamy and full of fresh flavour. Made with ripe avocado, a splash of lime, and a pinch of sea salt, it’s perfect as a dip, spread, or to add a delicious twist to any dish. Plus, it’s versatile enough to suit a variety of dietary preferences. It’s funny,…

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Anzac Brownie Slice

April 23, 2019 | Healthy Lunchbox, After School Snacks, Baked Sweets

This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.

This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. With layers of nutty, sweet, and chocolatey flavours, this slice is sure to be a crowd-pleaser. It’s also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.

My very first recipe from six years ago, my epically popular Healthy Anzac biscuits has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks...something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Health benefits

Packed with oats and nut meal, this anzac slice recipe offers a good source of fibre, healthy fats, and plant-based protein. The cacao powder provides antioxidants, while natural sweeteners like honey or maple syrup offer a lower-glycemic alternative to refined sugars and the traditional golden syrup used in Anzac biscuits.

Ingredients

The base layer includes oats, desiccated coconut, and nut meal or spelt flour, combined with melted butter or coconut oil, bicarb soda and sweetened with rice malt syrup, honey, or maple syrup. The brownie layer is made from nut butter, cacao powder, and a touch of sweetness, making this a nutrient-dense indulgence.

How to make Anzac Brownie Slice

To create this layered slice, first melt the butter or coconut oil with your sweetener, then mix in the dry ingredients to form the Anzac mixture. For the brownie, mix nut butter, cacao powder, and the remaining ingredients into a sticky dough. Press half of the Anzac mixture into a lined slice tin, then add the brownie layer, followed by the remaining Anzac mixture. Bake for 20-30 minutes until golden. Allow to cool, then drizzle with melted chocolate if desired.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

This slice is perfect as an afternoon snack, dessert, or even as a treat in lunchboxes. Store it in an airtight container in the fridge, especially during warm weather, or freeze for longer-term storage. Cutting the slice while chilled ensures clean, neat portions.

Vary this Anzac Brownie Slice to suit your needs

For a gluten-free version, use nut meal or gluten-free flour and replace oats with rolled quinoa. To make it dairy-free and vegan, substitute butter with coconut oil. If you’re avoiding nuts, use spelt flour and sunflower seed butter instead of nut butter. For a coconut-free variation, omit the desiccated coconut and replace it with more nut meal or flour.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, festive healthy sweet recipes, click HERE.

This Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too).

Print Recipe

4.86 from 28 votes

Anzac Brownie Slice

This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. It's also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.

Prep Time15

Cook Time30

Total Time45

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

Anzac

150 g butter or coconut oil -melted
115 g rice malt syrup, honey or maple syrup (⅓ cup)
¾ tsp bicarbonate of soda
180 g nut meal -or wholemeal spelt flour (1½ cups)
75 g desiccated coconut (¾ cup)
180 g rolled oats (2 cups)

Brownie

30 g cacao powder -unsweetened Dutch process or raw (¼ cup)
250 g nut butter (1 cup)
170 g rice malt syrup, honey or maple syrup (½ cup)
40 g nut meal -or wholemeal spelt flour (⅓ cup)
1 tsp bicarbonate of soda
Pinch sea salt

Drizzle

100 g dark chocolate -broken into pieces (optional)

Instructions

Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 17 x 20cm) slice tin with baking or parchment paper.
In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
Mix in the bicarbonate of soda.
Add the rest of the ingredients and mix well to combine.

Brownie

In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

Start this once the slice is cooled completely.
Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.

Assemble

Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.
Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).
Finish by pressing the rest of the Anzac mixture on top.
Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
Allow to cool, refrigerate and then drizzle over the melted chocolate.
Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled).

Thermomix

Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
Melt the butter, temp 90, 1 minute, speed 4 or until melted.
Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
Set the Anzac dough aside.
Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
Assemble as above.

Store

Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too.

Notes

Adjust the sweetness

I personally make this with rice malt syrup and I think it's perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour.

Leftover Easter Eggs

If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare).

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

Tomato Salsa

April 16, 2019 | Dips, Members only

This delicious Tomato Salsa recipe is a fabulous, easy to make staple that is a great addition to any table. With vine-ripened tomatoes, red onion, and basil, it’s a simple yet flavorful recipe perfect for dipping, topping, or serving as a side dish. With its Italian flavours, is lovely served on a crostini or even…

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Maple Macadamia Chocolate Bark

April 10, 2019 | After School Snacks, No-bake Sweets

This maple macadamia chocolate bark is a decadent treat that combines roasted macadamia nuts with homemade chocolate. Sweetened with maple syrup and finished with a sprinkle of sea salt, this bark is perfect for a little self-care treat.

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! Georgia x

Health benefits

Macadamia nuts are a fantastic source of healthy fats, vitamin E and a range of B vitamins and essential minerals. Cacao is packed with antioxidants, which help fight inflammation and support health. It’s also rich in magnesium, promoting relaxation and muscle function, and contains mood-boosting compounds like serotonin and endorphins.

Ingredients

The star of this gluten-free recipe is roasted macadamia nuts, caramelised in maple syrup, vanilla extract, and macadamia nut oil. The homemade, dairy-free chocolate is made from cacao butter, cacao powder, maple syrup and a sprinkle of sea salt.

How to make this maple macadamia dark chocolate bark

Start by roasting macadamia nuts until golden, then toss them in a mixture of maple syrup, macadamia nut oil, and vanilla, baking again until caramelised. To make the chocolate, melt cacao butter in a double boiler, then stir in cacao powder, maple syrup, and a pinch of sea salt. Layer the nuts evenly, pour the chocolate over them, and freeze until set. Once hardened, break into pieces.

Serving suggestions and how to store

Enjoy this bark as an afternoon pick-me-up or a dessert. It pairs beautifully with a cup of coffee or herbal tea. Store in an airtight container in the fridge or freezer to keep it fresh and prevent melting.

Vary this maple macadamia chocolate bark to suit your needs

For a nut-free option, replace macadamia nuts with roasted sunflower or pumpkin seeds, and swap macadamia nut oil for coconut oil. To make it fructose-friendly, use rice malt syrup instead of maple syrup. For a quick version, melt your favourite dark or milk chocolate and pour it over the roasted macadamias instead of making the chocolate from scratch.

For more delicious, healthy and easy to make sweet treats, click HERE.

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

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5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

300 g macadamia nuts (2 cups)
2 tbsp maple syrup
1 tsp macadamia nut oil
½ tsp vanilla -powder, extract or essence

Chocolate

200 g cacao butter -chopped or grated
30 g cacao powder (¼ cup) unsweetened Dutch process or raw
2-4 tbsp maple syrup -to suit your taste
Good pinch sea salt

Instructions

Pre-heat your oven to 150℃/ 300℉.
Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
Roast for 10-15 minutes or until they are golden brown.
In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

Place a bowl over boiling water (or use a double broiler).
Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
Mix in the syrup and cacao.
Loosen the macadamia nuts from the baking paper and arrange in an even layer.
Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
Place in the freezer immediately to set.
Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
Keep refrigerated as it's not very heat stable.

Thermomix

As above but you can make the chocolate in the Thermomix.
Add the roughly chopped cacao butter.
Grate speed 8, 5 seconds.
Heat 37 degrees, speed 2 until it is melted.
Add the syrup and cacao and mix 15 seconds, speed 4.
Pour over the maple roasted macadamia immediately.

Store

Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup.

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it.

Smoky Grilled Corn

March 22, 2019 | Members only, Side dishes

This Smoky Grilled Corn with Manchego, Lime and Chilli is such a delicious combination of flavours. I think it’s a real step up on basic buttered corn and it’s quick, easy to make, and sure to impress your family and friends. Corn is a staple in many cultures and it’s certainly one food that definitely…

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Peppermint Choc-chip Iceblocks

February 21, 2019 | After School Snacks, Ice-blocks

These Peppermint Choc-chip Iceblocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty iceblock, what more could you want from an icy treat?

I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.

Health benefits

These iceblocks are packed with nourishing ingredients like avocado, which provides healthy fats, and spinach, which adds a boost of vitamins and minerals. Coconut milk contributes a creamy texture while offering healthy fats. The optional cacao nibs provide antioxidants, and the peppermint adds a refreshing flavour that can aid digestion. It’s a guilt-free treat that’s both delicious and nourishing.

Ingredients

To make these healthy iceblocks, you’ll need canned coconut milk, baby spinach, avocado, and a sweetener of your choice such as rice malt syrup, honey, or maple syrup. You will also need peppermint oil or peppermint essence, and cacao nibs or dark chocolate chips.

How to make these peppermint choc-chip iceblocks

Start by placing the coconut milk, spinach, avocado, sweetener, and peppermint oil into a high-speed blender or food processor. Blend until smooth and creamy. Taste the mixture to check that the mint flavour and sweetness are to your liking. The flavour intensifies once frozen, so don’t worry if it tastes a little milder before freezing. Once you’re happy with the taste, fold in the cacao nibs or chocolate chips. Pour the mixture into iceblock moulds, insert the pop stick and freeze until firm. To release the iceblocks, run the mould under warm water, then enjoy!

Serving suggestions and how to store

These gluten-free ice blocks are perfect for a cooling snack on a hot day, or packed in lunchboxes for a refreshing treat. You can freeze them in reusable pouches or small cups for an easy, grab-and-go option. Store in the freezer until ready to serve.

Vary this peppermint choc-chip iceblocks to suit your needs

For a fructose-friendly version, use rice malt syrup as your sweetener. If you’re looking for a coconut-free option, substitute the coconut milk with cow’s milk or a nut milk of your choice. These iceblocks are versatile, and you can adjust the ingredients to suit your family’s preferences.

For more delicious, healthy and easy to make wholefood treats, click HERE

These Peppermint Choc-chip Iceblocks are quick, super easy to make and are crammed with so much nourishment. And super delicious too!

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4.91 from 11 votes

Peppermint Choc-chip Iceblocks

These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!

Prep Time10

Freeze2

Total Time2 10

Course: Dessert, Snack

Servings:

Author: Georgia Harding

Ingredients

400 ml canned coconut milk (I used Ayam brand)
1 handful/s baby spinach
1 avocado/s -medium sized
115-170 g rice malt syrup, honey or maple syrup (⅓-½ cup)
15-20 drop/s food grade peppermint oil or peppermint essence - to taste
40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer

Instructions

Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
Taste the mixture to check the mint flavour and sweetness is right for you. I do find the flavour intensifies and is much more delicious when the mixture is frozen.
Fold in the cacao nibs or choc-chips and then pour into mould and freeze until firm.
Remove from the moulds and enjoy. I find running the mould under water helps to release the ice-blocks.

Notes

Fructose Friendly

Choose rice malt as your sweetener.

Coconut-free

Replace the coconut milk with cows milk or a nut milk.

School lunchbox

You can always freeze this into re-usable pouches or little cups and pack from frozen for a icy morning tea. For heaps more lunchbox inspo (150 pages to be exact), take a look at my best selling ebook The Well Nourished Lunchbox.

I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.

Mediterranean Chicken Bake

February 13, 2019 | 30 Minute Meals, Make-ahead Meals, Chicken, Healthy Lunchbox

This is one of my ultimate time saving meals that also doubles as a great lunchbox main. My Mediterranean Chicken Bake is prep to plate in 30 minutes and I strongly recommend you make a double batch for a few days of quick and simple lunches.

Last week we added to our family an adorable puppy – Bonnie. My teen also started at a new school so I now have two kids at two different schools. So between chasing after this tiny creature who feels like a cross between a new born (minus a nappy) and a toddler, and spending more time each day driving my kids about, meals like this one that require minimal effort have been my saviour. Plus, the kids are loving it in their lunchbox in my grain-free wraps (recipe in the Well Nourished Lunchbox ebook).

Health benefits

Chicken thighs are packed with protein and essential nutrients, while the sweet potato adds a healthy dose of fibre and antioxidants like beta-carotene. The red capsicum offers a boost of vitamin C, and the olive oil provides healthy fats.

Ingredients

You’ll need boneless skinless chicken thighs, red capsicums (bell peppers), sweet potato, red onion, olive oil, dried oregano, smoked paprika, and lemon zest. For the lemony mayo, mix whole egg mayonnaise, garlic, lemon juice, honey, and seasoning. These simple ingredients come together for a flavour-packed bake.

How to make Mediterranean Chicken Bake

Preheat your oven to 180℃/350℉ and prepare a baking dish or sheet pan. Slice the chicken, sweet potato, capsicum, and onion, then toss them with a couple tablespoon of olive oil, oregano, smoked paprika, lemon zest, and seasoning. Spread everything in a single layer on the tray and bake for 20-25 minutes until the chicken is cooked through. Mix the mayo ingredients together and serve with the chicken bake.

Serving suggestions and how to store

Serve this Mediterranean Chicken Bake in lettuce cups, tortillas, or wraps for a lighter meal, or over rice, quinoa, or couscous for something more filling. Leftovers are great in a salad or wrap for school lunches (or mum or dad lunches). Store in an airtight container in the fridge and enjoy cold or reheat in a low oven.

Vary this Mediterranean Chicken Bake to suit your needs

For an onion-free version, swap out the red onion for baby fennel. If you’re avoiding garlic, try using cumin and cayenne instead. For a fructose-friendly option, use rice malt syrup in place of honey. Vegetarians can substitute the chicken with mushrooms and nuts, while vegans can also use cashew cream instead of mayo. Also feel free to add in other vegetables (zucchini or cauliflower would be nice) or ingredients (kalamata olives or feta cheese would work well too). You can sub the thigh with chicken breast, just watch it closely as it is a lot less forgiving and can over cook (unlike thigh meat).

Save time and sanity packing school lunches

Do you spend a heap of time searching the internet for recipes which you lovingly cook, only to find your kids fuss and don’t enjoy what you’ve made?

The ‘Well Nourished Lunchbox’ ebook is here to help…and it’s SO much more than just another recipe book!

As Natasha wrote on facebook…

‘I feel like I am always looking for new recipes and ideas and I spend an inordinate amount of time doing so. I just said to my husband that this ebook is the only lunchbox resource I will need for the rest of my kids’ school lives!’

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Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements (including making this dish vegetarian or vegan).

Mediterranean Chicken Bake (with lemony mayonnaise) - A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don't get a whole lot better.

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4.91 from 30 votes

Mediterranean Chicken Bake (with lemony mayonnaise)

This Mediterranean Chicken Bake is a one-tray wonder, full of vibrant colours and bold flavours. With chicken thighs, sweet potato, capsicum and a hint of smoky paprika, it's a delicious, wholesome meal perfect for weeknights. Serve it with a refreshing lemony mayo for an extra zing.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Georgia Harding

Ingredients

500 g chicken thighs
2 red capsicum/s (large)
1 sweet potato/s (kumara)
1 red onion/s
2 tbsp extra virgin olive oil -extra virgin
1 tsp dried oregano
1 tsp smoked paprika
1 lemon/s -zest
Sea salt and freshly ground black pepper -to taste

Lemony mayo

115 g whole egg mayonnaise (½ cup)
1 clove/s garlic -minced
½ lemon/s – juice
1 tsp honey
Sea salt and freshly ground black pepper -to taste

Instructions

Pre-heat the oven to 180℃/350℉ (fan-forced).
Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.
Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.
Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.
Now make the lemony mayo by mixing all of the ingredients together in a small bowl.

Serve

For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens
Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.
For a bulked up meal, it’s lovely over rice, quinoa or cous cous.
Leftovers are fabulous in a wrap or as a salad for lunch.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.

Notes

Onion-free

Replace the red onion with baby fennel.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne.

Fructose friendly

Replace the honey with rice malt syrup.

Egg-free

Replace the mayo with natural yoghurt or Cashew Nut Cream.

Vegetarian

Replace the chicken with 300g of brown or field mushrooms. Plus 1 cup of cashew nuts or almonds (throw on the tray for the last 10 minutes of baking).

Vegan

See vegetarian variation. Replace the honey with rice malt syrup and and the mayo with cashew cream.

I hope you and your family love this recipe. Help me to reach more people with simple, nourishing whole foods. Leave a comment, rate this recipe or share it on socials.

Peanut Butter Dessert Hummus

January 7, 2019 | After School Snacks, No-bake Sweets

This Peanut Butter Dessert ‘Hummus’ is a quick, delicious and nutritious snack – my kids think it tastes like a peanut butter cookie dough! Plus, it’s easy to prepare and versatile for different dietary needs.

We’re just back from holiday and the kids are back into the swing of having friends over and intensive early morning nippers training for my son. So they need snacks, regular snacks and it’s way too humid for me to put the oven on. Enter this Peanut Butter Dessert ‘Hummus’…

It’s one of over a 1,000 awesome recipes in this years brilliant Healthy Meal Planning Bundle – thanks so much to Cheapskate Cooks for the recipe inspo! To be honest, I wasn’t so sure they’d like it. But surprise me as they do, they absolutely love it (they say it tastes like a cookie dough) and I’m thrilled because it is one of the easiest things I’ve ever made.

Health benefits

Cannellini beans or chickpeas provide a rich source of plant-based protein and fibre, making this dessert filling and satisfying. Peanut butter offers healthy fats and protein, while the optional chocolate chips or cacao nibs add a little indulgence without too much added sugar. With the choice of milk or coconut water, you can control the creaminess, keeping it light and refreshing.

Ingredients

This recipe combines pantry staples like canned beans, peanut butter, rice malt syrup (or honey/maple syrup), and vanilla for a naturally sweet treat. A pinch of sea salt enhances the flavours, and optional chocolate chips or cacao nibs bring a chocolaty richness to the mix. You can dip it with fruit, crackers, or even veggies like carrot sticks.

How to make this peanut butter dip

To prepare, simply place the drained and rinsed beans, sweetener, vanilla, sea salt, and peanut butter into a food processor and blend until smooth. Add milk or coconut water in small amounts to reach your desired consistency. For extra flavour, fold in the chocolate chips or cacao nibs at the end. If you’re using a Thermomix, process the beans first, then add the rest of the ingredients, blending until smooth and adjusting the consistency.

Serving suggestions and how to store

Serve the hummus with dippers like strawberries, apple slices, or stone fruits. For something savory, try it with crackers, or for a kid-friendly option, serve with carrot sticks. This dessert hummus can be stored in an airtight container in the fridge, where it will keep fresh for several days.

Vary this to suit your dietary needs

If you’re allergic to peanuts, you can easily substitute the peanut butter with another nut butter, like cashew or almond butter. For a nut-free version, use sun butter or your preferred seed butter. If you’re vegan or dairy-free, be sure to use dairy-free chocolate or cacao nibs, and opt for maple syrup or rice malt syrup as your sweetener. For those following a fructose-friendly diet, rice malt syrup and cacao nibs are excellent choices. If you love chocolate, add a tablespoon or two of cocoa powder to the mix for an extra chocolatey twist. You can also adjust the sweetness by adding more sweetener to taste.

For more delicious, healthy and easy to make sweet treats, click HERE.

This Peanut Butter Dessert 'Hummus' A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough! Themomix method inc

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Peanut Butter Dessert Hummus

A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough!

Prep Time5

Total Time5

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

400 g can cannellini beans -or chick peas, drained and rinsed
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 tsp vanilla powder, extract or essence
Pinch sea salt
190 g peanut butter (¾ cup)
2-4 tbsp milk (of choice) - or coconut water
30 g chocolate chips (¼ cup) or cacao nibs, to taste (optional)

Dippers

Fruit - strawberries, slice apple or stone fruit
Crackers (plain sweet or savoury)
My kids even love this with carrot sticks and I'm not arguing!

Instructions

Combine all ingredients except milk and chocolate chips in a food processor and puree until very smooth (2-3 minutes, depending on how powerful your machine is). Thin with milk or coconut water if necessary to reach desired consistency.
Stir in chocolate chips and eat with a spoon (mmmmm...), or serve with a 'dipper'.

Thermomix

Add the white beans/ chick peas to the bowl and process for 5 seconds, speed 5.
Add the sweetener, vanilla, sea salt, peanut butter and blend 30 seconds, speed 5 (scraping down the sides every 10 seconds).
Add the milk or coconut water and blend 5 seconds at a time until you have the consistency you're after.
Mix through the choc chips or cacao nibs, reverse 10 seconds speed 5. Serve as above.

Store

Store in an airtight container in the fridge.

Notes

Peanut-free

Substitute peanut butter for another nut butter, like cashew or almond.

Nut-free

Use sun butter or desired substitute.

Vegan and dairy-free

If you’re dairy-free, choose a dairy-free chocolate or cacao nibs. For vegan choose rice malt or maple syrup as your sweetener.

Fructose friendly

Choose rice malt syrup as your sweetener and cacao nibs.

Chocoholic

Add a few tablespoons of cocoa powder to the mix, then blend in thoroughly.

Make it sweeter

The original recipe (via Cheapskate Cooks) has ⅓ cup of sweetener, but I find the ¼ enough. For sweet tooth, it would be best to add more though.

One Pan Chicken Fajitas

January 3, 2019 | Make-ahead Meals, Chicken

These One Pan Chicken Fajitas are a quick, healthy, and flavour-packed meal that’s perfect for busy weeknights. With minimal prep, one baking tray, and customisable toppings, they’re sure to become a family favourite.

This week’s recipe, One Pan Chicken Fajitas, is one of many fabulous recipes in this years incredible Healthy Meal Planning bundle (along with 28 of my own recipes). I made it for my family during the holidays and they just loved it so I thought I’d better share it. Thanks to Heather from Passion For Savings for agreeing to let me feature it. It’s super quick and easy to make, with just one pan to wash (always a bonus) and it’s really, really tasty. It can also be easily customised to suit your tastes and food goals.

Health benefits

Chicken is a great source of lean protein, while the capsicums and onions provide a boost of vitamins and antioxidants. The homemade fajita seasoning adds a smoky flavour without the additives found in store-bought mixes.

Ingredients

This healthy Mexican recipe uses boneless chicken breasts or thighs, capsicums, and red onion. To make the fajita seasoning, mix Mexican chilli powder, smoked paprika, onion and garlic powder, cayenne powder and ground cumin. Extra virgin olive oil brings everything together for a simple, satisfying bake that’s loaded with flavour.

How to make sheet pan chicken fajitas

Preheat your oven and start preparing the fajita seasoning by mixing all the spices together. Slice the chicken, capsicums, and onion into thin strips, then arrange them on a baking tray. Drizzle with olive oil and sprinkle over the seasoning blend. Toss everything well to coat evenly, then bake in the oven for 25 to 30 minutes, stirring halfway through to ensure even cooking.

Serving suggestions and how to store

Serve the One Pan Chicken Fajitas in lettuce wraps topped with cheddar, coriander, radish, and lime wedges. For added creaminess, pair them with guacamole, diced avocado or even sour cream. Leftovers can be stored in an airtight container in the refrigerator and reheated gently in a low oven until warmed through.

Vary this One Pan Chicken Fajitas to suit your needs

If you need an onion and garlic-free version, simply omit these ingredients as the other spices will still provide plenty of flavour. To make this dish vegetarian or vegan, replace the chicken with mushrooms and reduce the cooking time to 20 minutes. For extra protein, toss black beans in the reserved spice mix and add them to the tray during the final five minutes of cooking. For a low-carb option, serve the fajitas with cauliflower rice or in lettuce wraps. Add Mexican Salsa for a special twist or even Guacamole.

These One Pan Chicken Fajitas are a delicious, quick, easy and healthy dish to add to your meal plan. It's fast family food at it's best.

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4.93 from 14 votes

One Pan Chicken Fajitas

These One Pan Chicken Fajitas are a delicious, quick, easy and healthy dish to add to your meal plan. It's fast family food at it's best.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

500 g boneless, skinless chicken breasts (I've also used thigh meat)
2 red capsicum/s
1 red onion/s -peeled
2 tbsp extra virgin olive oil -extra virgin

Fajita seasoning

2 tsp Mexican spice mix (my spice blend recipe here)
1 tsp sea salt
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp ground cumin

Instructions

Pre-heat your oven to 350°F/180°C (fan-forced).
Prepare fajita seasoning by mixing all of the spices together. Set aside
Cut the chicken, onion and bell peppers into thin strips and place on a sheet pan or baking dish.
Drizzle with olive oil.
Sprinkle with homemade fajita seasoning.
Toss with tongs or spatula to get everything evenly coated.
Bake for about 25-30 minutes (stir halfway through).

Serve

Serve in lettuce wraps with cheese and your favourite toppings!
I've served it here with cheddar, coriander (cilantro) leaves, radish and fresh lime juice. But you can tailor this to suit your families needs and tastes.
I love it with Guacomole or diced avocado too.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.

Notes

Onion and garlic-free

You can omit them all, the other spices add loads of flavour.

Vegetarian and vegan

Replace the chicken with 300g of brown or field mushrooms and reduce the cooking time to 20 minutes. Reserve 1 tsp of spice mix and toss through 1 drained and rinsed can of black beans. Add these to the baking tray 5 minutes before the vegetables are ready to warm them.

I'd love to hear how you enjoy this simple, delicious meal. Let me know by posting a comment below.

Carrot Cake Baked Oatmeal

December 26, 2018 | Recipes, Breakfast

I’m sure many of you are thinking about forming (or re-forming) healthy habits about now, so, I thought this the best time to share this little gem of a recipe – my Carrot Cake Baked Oatmeal (with Cinnamon Yoghurt).

The festive season is one time in the year I stray from my usual clean eating. I’m eating out more often, the change in routine with my kids being on school holidays also throws me, plus, loads of celebrations and gatherings. So I loosen the reigns, relax and enjoy the festivities. These periods of overindulgence are a great reminder why I’m committed to eating well. I get to the point where my energy starts to wane and I just don’t feel right, so I accept that the parties over and re-establish the habits that keep me happy, healthy and energised.

Breakfast is the one meal that ensures I have loads of energy to cook up a storm and eat well throughout the day (and exercise too). With a wholesome brekkie, I go into the day with the mental clarity and energy to make better food choices – it just sets me up for success, not only in the food department, but my work productivity is way better too.

Health benefits

The oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. The eggs and milk provide protein for a sustained release of energy. The apple, carrot and spices provides more plant based nutrition and fibre. The yoghurt also supports gut health. What more could you want from brekkie?

More breakfast inspo

Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets.

Ingredients

The base of this baked oatmeal recipe includes rolled oats, grated apple and carrot, currants, cinnamon and vanilla extract. A choice of sweeteners, milk, and optional nuts or seeds make this dish adaptable for various tastes and dietary needs.

How to make this carrot cake baked oatmeal

To make this carrot cake baked oats, mix the oats, grated apple, carrot, and currants in a baking dish. Blend or whisk milk, eggs, sweetener, melted butter, cinnamon, and vanilla, then pour over the oat mixture. Top with sugar and optional nuts or seeds, then bake until set. Serve with cinnamon yoghurt, Greek yogurt or enjoy cold as leftovers.

Serving suggestions and how to store

Serve warm with spiced yoghurt for breakfast or enjoy chilled as a snack. Or serve with maple syrup for dessert if you like. Leftovers can be stored in an airtight container in the fridge for up to a week or frozen for longer storage. Reheat as needed.

Vary this carrot cake baked oatmeal to suit your needs

For a dairy-free option, use coconut milk (or almond milk or any non-dairy milk) and coconut yoghurt. Replace oats with quinoa flakes for a gluten-free version or omit the dried fruit and use rice malt syrup for a fructose-friendly dish. Nut-free and vegan adaptations are also included, ensuring this recipe fits your lifestyle. You can also adjust the sweetness to your taste.

This Carrot Cake Baked Oatmeal (with cinnamon yoghurt) is a easy, super nourishing to make breakfast that includes both fruit and vegetables.

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4.83 from 34 votes

Carrot Cake Baked Oatmeal with Cinnamon yoghurt

This Carrot Cake Baked Oatmeal with Cinnamon yoghurt is a delicious, super nourishing and easy to make breakfast that the whole family will love. Best of all it includes a serve of fruit and vegetables and it will set you up for an energised and productive day.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Servings:

Author: Georgia Harding

Ingredients

180 g rolled oats (2 cups)
1 apple/s -grated
2 carrot/s -grated
35 g currants (¼ cup)
500 ml milk (of choice) (2 cups)
2 egg/s (these need to be large approx. 80g eggs otherwise use 3 eggs or it won't set quickly)
85 g rice malt syrup, honey or maple syrup (¼ cup) optional
40 g butter, ghee or coconut oil (3 tablespoons) melted
1 tbsp ground cinnamon
1 tsp vanilla -powder, extract or essence
5 g coconut sugar or rapadura (1 tsp)
35 g pumpkin seeds, walnuts or pecan nuts (¼ cup) optional

Cinnamon Yoghurt

250 g natural, Greek or coconut yoghurt (1 cup)
1 tsp ground cinnamon
1 tsp vanilla -essence

Instructions

Preheat your oven to 180ºC /350ºF (fan-forced). Grease or line a 20 x 20 (approx.) casserole or baking dish.
Place the oats, grated apple, grated carrot and currants/raisins into your baking dish and mix to roughly combine.
In a blender, food processor or jug/bowl, mix/whisk the milk, eggs, sweetener, melted butter, cinnamon and vanilla until well combined.
Pour over the oats/ carrot mix and top with the sugar (and optional pumpkin seeds, walnuts or pecan nuts).
Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
Whilst it’s cooking, make the spiced yoghurt by combining all of the ingredients together in a small mixing bowl.
When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.

Thermomix instructions

Preheat your oven to 180ºC /350ºF. Grease or line a 20 x 20 (approx.) casserole or baking dish.
Grate the carrots, 5 seconds, speed 4. Add to the dish. Now grate the apple, 3 seconds, speed 4.
Add the oats, currants/raisins into your baking dish and mix to roughly combine.
Without rinsing the Thermomix bowl, melt the butter, 1 min, 90, speed 4. Add the milk, eggs, sweetener, cinnamon and vanilla. Mix 30 seconds, speed 5 until well combined.
Pour over the oats/ carrot mix and top with the sugar (and optional pumpkin seeds, walnuts or pecan nuts).
Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
Rinse the Thermo bowl. Add the spiced yoghurt ingredients and blend, 20 seconds, speed 3.
When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.

Store

Store in an airtight container in the fridge or freezer.

Notes

Recipe notes

You can certainly vary the kinds of fruit you use, for example substituting the apple with pear. You can also slice seasonal fruit and place on top to bake.

Dairy-free

Choose coconut milk as your sweetener and replace the butter with coconut oil. Replace the yoghurt with coconut yoghurt.

Gluten-free

Replace the oats with rolled quinoa flakes.

Fructose friendly

Omit the dried fruit and choose rice malt syrup as your sweetener.

Nut-free

Omit the nuts or choose the pumpkin seeds.

Vegan and egg-free

Use the dairy-free options and replace the eggs with chia or flax eggs.

Make ahead

You can make this ahead and simply bake in the morning. Left-overs can be enjoyed cold or re-heated.