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Vegetable dip

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

This Vegetable Dip is quick and easy to make and a super delicious recipe. It will be sure to impress next time you need to ‘bring a plate’. It’s also a great healthy lunchbox or after school snack with crudites, corn chips or crackers. My kids also love it spread over rice cakes, it really…

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Mango Raspberry Ripple (three ingredients)

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

This Mango Raspberry Ripple is a simple, sugar-free three ingredient dessert is a beautiful combination of flavours and has a lovely mousse like texture. It’s important to use ripe mangos (as they are sweetest). If you have ice block moulds, these can become a refreshing treat on a hot day – just pop in the freezer…

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Cauliflower Hummus

| Healthy Lunchbox, After School Snacks, Dips, Members only

This roasted Cauliflower Hummus recipe is a lovely take on the legume based hummus. It’s a beautiful, creamy dip that’s loaded with goodness. I really think that cauliflower is the Swiss Army Knife of vegetables – so versatile, so tasty, stores well and readily available. Impress your friends and family with another use of this fabulous…

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Potato Mushroom Macadamia Tray Bake

| Make-ahead Meals, Vegetarian, Members only, Side dishes

This quick, easy delicious vegetarian Potato Mushroom Macadamia Tray Bake is a lovely combination of flavours. Enjoy as a meal with a green side salad or add in some protein and serve this as a side. Health benefits Each serve provides around 14 g of protein and 8 g of fibre, making it a well-balanced…

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One Pan Fish Puttanesca

| Make-ahead Meals, Fish & Seafood, Vegetarian, Members only

Another delicious seafood recipe, this One Pan Fish Puttanesca is super easy to make… made all the better in that there is only one dish to wash up at the end of this delicious meal. Puttanesca sauce is classic Italian cuisine, noted for its olives, capers, garlic and herbs stirred through a tomato sauce. Combining…

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Lime Honey Chia Pudding

| Breakfast, After School Snacks, No-bake Sweets, Members only

Sometimes the simplest things really are the best, and this Lime Honey Chia Pudding is the perfect example. Naturally gluten-free and dairy-free, it’s a nourishing recipe that everyone can enjoy, whether you need to avoid those foods or not. Mix, soak overnight and enjoy for breakfast, its just too easy! We have listed a few…

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Choc Chip Muesli Bar

| Healthy Lunchbox, After School Snacks, Baked Sweets

This healthy choc chip muesli bar recipe is a quick and easy homemade snack that will become a go-to for kids lunchboxes or an afternoon energy boost. Made with wholesome ingredients, they’re a healthier alternative to store-bought bars, plus they’re super simple to whip up at home. Perfect for batch baking and customising to suit your family’s taste!

I’ve been asked for a healthy choc chip muesli bar recipe that is refined sugar-free and bakes similar to commercial bars, so this is my attempt at that. Commercial, processed muesli bars I’m told are cooked under high pressure and contain large amounts of sugar which is why they have that crispy texture. But I think this recipe is as good as it gets and it certainly has my kids tick of approval.

You can swap the coconut oil for butter if you like, but coconut oil tightens and toughens as it cools so it really contributes to the crispness and firmness of these bars.

If you prefer the texture of a chewy muesli bar, try this No-Bake Muesli Bar.

Health benefits

By skipping the processed sugars, oils and preservatives found in most commercial bars, you’re opting for a cleaner, more nourishing treat. Packed with fibre from oats and healthy fats from coconut oil or butter, these choc chip muesli bars offer a balanced snack to keep you feeling full and energised. The dark chocolate chips are antioxidant rich and low in sugar. You can also boost nutrition by adding mixed nuts or seeds for extra protein and minerals.

Ingredients

This recipe uses pantry staples like oats, coconut oil, vanilla extract and honey (or your preferred sweetener like brown rice syrup), making it easy to customise based on what you have on hand. You can swap in your favourite nuts or seeds, and even add dried fruits or zest for an extra twist of flavour (see variations for ideas).

How to make choc chip muesli bar

To make chocolate chip granola bars, melt the coconut oil with your choice of sweetener, then mix it into the oats and nuts to evenly coat them. After the mixture cools, stir in the choc chips (and any extra mix-ins), press the mix firmly into a slice pan lined with baking paper (parchment paper), and bake until golden. Refrigerating before slicing ensures firm, crumb-free bars. It’s a simple, fuss-free process that delivers delicious results!

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

Serving suggestions and how to store

These homemade granola bars are great for lunchboxes or as a grab-and-go snack. Store them in an airtight container in the fridge (for a week) or freezer for up to a month, and enjoy straight from the fridge for the best texture.

Vary this choc chip muesli bar to suit your dietary needs

For a vegan version, use vegan chocolate chips and your preferred plant-based sweetener. To make them gluten-free, swap the oats for quinoa flakes or rolled rice flakes. To make them nut-free, add seeds like pepitas instead of nuts. You can also add a fruity twist with dried apricots or currants, or go for a chocolate-orange flavour by adding orange zest.

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

For more delicious, family friendly healthy muesli bar recipes, click HERE.

This really versatile Choc Chip Muesli Bar is a fabulous staple recipe. You can absolutely vary it with many different flavour combinations.
Print Recipe
5 from 13 votes

Choc Chip Muesli Bar

This really versatile Choc Chip Muesli Bar is a fabulous staple recipe. You can absolutely vary it with the suggestions I’ve made at the end of the recipe or create your own version.
Prep Time10 minutes
Cook Time20 minutes
Course: Snack
Servings: 8
Author: Georgia Harding

Ingredients

  • 60 g coconut oil (¼ cup), or butter
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 50 g coconut sugar or rapadura (¼ cup), or leave out if you don’t have a sweet tooth
  • 1 tsp vanilla
  • 230 g rolled oats – or quick oats if you’re after a less textured bar (2 cups)
  • 1 cup/s mixed nuts or seeds – of choice
  • 85 g chocolate chips (½ cup)
Metric – US Customary

Instructions

  • Preheat the oven to 170°C/338°F (fan-forced).
  • In a small pot melt the coconut oil (or butter) over a low heat and mix in the sweetener, optional coconut sugar or rapadura and vanilla to combine well.
  • Mix in the oats and nuts or seeds of your choice well (so the dry is very well coated by the wet). I do this with wet hands, almost massaging it together until the mixture is super sticky. If you can, pulse this in a food processor, you'll get a firmer, more commercial like bar (see the consistency in the video below).
  • Allow the mixture too cool. Stir through the choc chips.
  • Line a 18 x 28 cm slice tin and press in the mixture with wet hands so it's nice and firm (make sure it’s really compact).
  • Bake for 20 minutes.
  • Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices. If you cut it without first chilling, it will crumble.

Thermomix

  • Preheat the oven to 170°C/338°F (fan-forced).
  • Melt coconut oil in bowl. 2 minutes, 90, speed 1. Time will vary according to temperature of your oil; adjust time as needed.
  • Add in the sweetener, rapadura and vanilla. Mix to combine. 30 seconds, speed 3.
  • Weigh in the oats and nuts and combine. 20 seconds, speed 3, reverse.
  • Add the choc chips and stir in. 20 seconds, speed 2, reverse (or you can use the spatula to mix by hand.)
  • Line a 18 x 28 cm slice tin and press in the mixture with wet hands nice and firm (make sure it’s really compact).
  • Bake for 20 minutes.
  • Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices. If you cut it without first chilling, it will crumble.

Store

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

Notes

Choc-orange

Add in the zest of one orange (add with the coconut oil).

Make it fruity

Replace the chocolate with currants, dried apricots or the fruit of your choice.

Make it coco-nutty

Replace the nuts with a cup of shredded coconut.

Vegan

Use vegan choc chips and rice malt or maple syrup as your sweetener.

Fructose friendly

Choose rice malt as the sweetener and omit the rapadura. 

Gluten-free

Replace the rolled oats with the same cup measure of rolled quinoa flakes or rolled rice flakes. 
 
 
 

I’d love for you to share your version in the comments below the recipe so we can all benefit from your creativity. And a star rating would be great too!

Beetroot Goat Cheese Quiche

| Make-ahead Meals, Freezable Meals, Vegetarian, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

This delicious, vegetarian Beetroot Goat Cheese Quiche is perfect for dinner or to make ahead for a picnic. Roasted beetroot is truly the best way to eat this vegetable and pairing it with goat cheese is a wonderful choice. For easy fitting in lunch boxes, use a rectangular tart tin if you have it- the…

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Vegetarian Mexican Lasagne

| Budget Friendly, Make-ahead Meals, Pasta and Noodles, Freezable Meals, Vegetarian, Members only

This delicious, easy to make Vegetarian Mexican Lasagne is sure to become a favourite. This is a real contender for best vego lasagne recipe according to my family. You will be eating the rainbow with this plant powered meal. You can make this with either regular pasta, mountain bread or tortillas, either way it’s great….

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Lime Coriander Sauce

| Sauces and Dressings, Members only

Everyone needs a cracking sauce in their repertoire to take a basic meal to the next level. This easy to make, delicious and nourishing Lime Coriander sauce pairs perfectly with chicken, fish, prawns, tofu and vegetables. Health benefits of this Lime Coriander Sauce Cashews provide healthy fats, plant-based protein, and minerals like zinc and magnesium….

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Lemon Delicious

| Baked Sweets, Desserts, Members only

Lemon delicious is a light, zesty pudding that my family loves. My version is gluten free and makes a cosy dessert served warm with fresh cream and berries. The puddings are just as delicious cold from the fridge with some Greek yoghurt and stewed fruit dolloped on top. Health benefits Made with coconut or rapadura…

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Lemon Poppyseed Overnight Oats

| Breakfast, After School Snacks, Members only

These Lemon Poppyseed Overnight Oats are a quick breakfast with a beautiful combination of flavours and my new favourite overnight oats. Breakfast doesn’t get a whole lot more nourishing and easier than this – if you’re not much of a morning person, this is a perfect low effort brekkie. I love this combination of flavours…

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Potato Leek Soup

| Vegetarian, Soups, Members only

I love the contrast of this creamy Potato Leek Soup with crunchy skins and leek on top. There’s absolutely no waste for this delicious soup as I’ve used the skins and the green part of the leek for the garnish.  With such an easy method and a super tasty result, this can be one for…

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Cauliflower Nachos

| 30 Minute Meals, Vegetarian, Members only

I love to replace corn chips with cauliflower when I make nachos. This fresh, quick and easy to make Cauliflower Nachos is a beautiful combination of flavours and plant powered goodness. Health benefits Cauliflower is a nutrient-dense veg packed with fibre, antioxidants and compounds that support liver detoxification. Swapping corn chips for roasted cauliflower lowers…

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Spanish Rice

| Budget Friendly, Make-ahead Meals, Pork recipes, Fish & Seafood, Vegetarian, Members only

This Spanish Rice is a really simple one pan meal that can be enjoyed as is, or add some chorizo sausage or leftover chicken or even cooked prawns (like a Paella) if you like too. It’s so versatile so choose your own adventure! Set up your preparation station next to the stove top and you…

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Serbian Potato Moussaka

| Make-ahead Meals, Freezable Meals, Vegetarian, Members only

In Serbia, Moussaka is made with potatoes instead of eggplant. It is traditionally made with a fairly simple blend of beef and spices, complete with a creamy top. My plant based version of Serbian Potato Moussaka is a lot more nourishing and dare I say, more delicious! Health benefits This vegetarian moussaka is full of…

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Tiramisu

| Desserts, Members only

Tiramisu is a celebration of all things Italian and I love making it for special occasions. There are many ways to make tiramisu, and many short cuts that can be taken. Even though when using store bought ingredients like Savioardi biscuits (ladyfingers) and packaged mascarpone cheese, the results are still delicious, I think making tiramisu…

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Apple Caramel Crumble Slice

| After School Snacks, Baked Sweets, Desserts, Members only

This Apple Caramel Crumble Slice is a delicious combination of flavours and so easy to make with variations for gluten-free, dairy-free, nut-free and vegan. It has a slightly nutty and oaty main base and top crumble, sweetened with a lovely caramel and lightened with fresh baked apple. Perfect for morning or afternoon tea when you…

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Creamy Chicken Bake (dairy-free)

| Make-ahead Meals, Chicken, Freezable Meals, Vegetarian, Members only

This one pan Creamy Chicken Bake is one for the dairy-free, gluten-free families that miss creamy bakes. It’s easily adapted to suit your veggie preferences and is a delicious, easy to make family meal. If you want to bulk out the meal a little, add some potato or sweet potato on another tray to roast…

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Spiced Pear Maple Pecan Overnight Oats

| Breakfast, After School Snacks, Members only

This Spiced Pear Maple Pecan Overnight Oats is my husband’s favourite flavour combination for overnight oats. Slightly sweet with softened oats and chia and a crunch of the nuts, it is a delicious combination of fibre and nutrient dense ingredients. Put it all together the night before for a quick, nutritious and easy breakfast or…

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Easy Beef Cabbage Stir Fry

| Budget Friendly, 30 Minute Meals, Red Meat, Vegetarian

This Easy Beef Cabbage Stir Fry recipe is a really quick and easy budget-friendly stir fry and another favourite way to use beef mince aside from bolognese. There are more vegetables in this stir fry than meat in this recipe, making it a great choice to boost your vegetable intake for the day. Flavoured with a salty, sweet and acidic sauce, this will be a classic stir fry for the whole family to enjoy.

Of course, if you don’t have the listed vegetables, feel free to switch in other vegetables like bok choy, broccoli florets, asparagus, zucchini, mushrooms, snow peas or bean sprouts – anything that you enjoy in a stir fry goes here. With its simple ingredients and quick prep time, this dish will become a family favourite in no time. My family think this is the best beef stir fry!

Health benefits

Beef is an excellent source of protein, iron, and essential vitamins like B12, which support energy production and muscle health. Cabbage, a cruciferous vegetable, is rich in fibre, vitamin C, and antioxidants, promoting gut health and boosting immunity. Adding colourful veggies like carrots and capsicum enhances the meal’s nutrient content with a variety of vitamins and minerals, while the healthy fats from olive oil and cashews also supports health. There’s approximately 33g protein and 7-8g fibre per serve.

What sets this dish apart is the homemade sauce. Unlike many store-bought sauces, which are often loaded with refined sugars, additives, and preservatives, this homemade version is a cleaner, healthier option. It avoids the unnecessary added sugars and artificial ingredients commonly found in processed sauces, which can lead to blood sugar spikes and long-term health issues. By controlling the ingredients, you’re nourishing your body with natural flavours and keeping your meals free from unnecessary sugars and additives.

Ingredients

To make this beef stir fry recipe, you’ll need red onion and beef mince (ground beef) for the protein base. For a flavour boost, add finely grated ginger root and minced garlic cloves. The veggies include carrots, shredded wombok cabbage (or sugarloaf cabbage), and red capsicum. For the garnish, add fresh coriander leaves (cilantro) and toasted raw cashew nuts will add freshness and crunch.

For the stir fry sauce ingredients, whisk together tamari (which is a gluten-free, low sodium soy sauce), rice malt syrup (or honey/maple syrup), and rice vinegar. This blend creates a delicious, slightly sweet and tangy sauce to tie the stir fry together.

How to make easy beef cabbage stir fry

Begin by toasting the cashews in a dry wok over medium heat for a few minutes, stirring occasionally, until golden. Once toasted, set them aside to cool. Next, heat the olive oil in the wok over medium high heat and stir-fry the diced onion for 2-3 minutes until it begins to soften. Add the beef mince, along with the ginger and garlic, and stir-fry until the beef is fully cooked and any liquid has evaporated.

Once the beef is ready, toss in the julienned carrots, shredded wombok cabbage, capsicum (red bell pepper) and the pre-mixed sauce. Stir-fry everything together for 4-5 minutes, or until the cabbage has wilted and the vegetables are tender but still crisp.

Serving suggestions and how to store

Serve this healthy beef stir fry immediately, garnished with fresh coriander leaves and the toasted cashews for added crunch. You can pair it with brown rice, quinoa, or cauliflower rice for a complete meal. It’s also great over noodles. Store leftovers in an airtight container in the fridge, and reheat in a wok or skillet over high heat until just warmed through.

Vary this easy beef cabbage stir fry to suit your dietary needs

To make this stir fry soy-free, replace the tamari with coconut aminos and sea salt. If you’re vegetarian or vegan, swap the beef for diced tempeh, which will provide a hearty plant-based protein. For a nut-free option, replace the cashews with toasted sunflower seeds, or omit the nuts altogether. For grain-free, serve over quinoa or zoodles. This dish is easily adaptable, so feel free to adjust it based on your preferences.

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

For more quick, easy, healthy stir fry recipes, click HERE.

This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince!
Print Recipe
4.74 from 15 votes

Easy Beef Cabbage Stir Fry

This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince aside from bolognese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 red onion/s – diced
  • 500 g beef mince
  • 2 tbsp ginger root – finely grated
  • 4 clove/s garlic – minced
  • 2 carrot/s – julienne or grated
  • 1 wombok cabbage – or sugarloaf approx. 600 g shredded
  • 1 red capsicum/s – julienne
  • ½ bunch/s fresh coriander leaves – to serve
  • 70 g raw cashew nuts – toasted, to serve (½ cup)

Sauce

  • 60 ml tamari
  • 85 g rice malt syrup, honey or maple syrup
  • 1 tbsp rice wine vinegar

Serve

  • Rice, quinoa or cauliflower rice (to serve)
Metric – US Customary

Instructions

  • Start by mixing the ingredients for the sauce together in a small bowl.
  • Toast in the cashews in a dry wok on medium heat, stirring occasionally, for a few minutes until golden. Set aside to cool.
  • Next, in the wok, heat the olive oil over a high heat.
  • Stir fry the onion for 2-3 minutes until it starts to soften.
  • Add the beef, ginger and garlic and fry until the beef is cooked through (and there is not any liquid in the pan).
  • Add the carrots, wombok, capsicum and sauce. Stir fry for 4-5 minutes or until the cabbage wilts.

Serve

  • Serve with the fresh coriander, toasted cashews and rice, quinoa or cauliflower rice.

Make-ahead

  • Re-heat, stirring in a wok over a high heat until just hot.

Store

  • Store in an airtight container in the fridge.

Notes

Soy-free

Replace the tamari with coconut aminos.

Vegetarian and Vegan

Replace the beef with diced tempeh.

Nut-free

Replace the cashews with toasted sunflower seeds.Or you could leave them out.
 
 
 
 
 

Love this simple stir-fry… let me know in the comments below!

Strawberry Pan Pudding

| Baked Sweets, Desserts

This Strawberry Pan Pudding has become my family’s all time favourite dessert. Every single one of us loves it equally, which rarely happens. It’s a bonus that it’s super easy to make using only basic pantry staples. It’s so wonderful to enjoy good, basic home cooking made with simple ingredients and a whole lot of love!

If you don’t have a pan that can go in the oven, you can use a cake tin for this. In Step 2, melt the butter in your tin in the oven then proceed as normal. I do love a decent oven-proof pan for these types of recipes though!

Another note is that if you increase the number of serves for this recipe, you should use a larger pan if you have one, otherwise the mixture will be deeper in the pan. Adjust the cooking time to suit.

Health benefits

Made with wholemeal spelt flour, this homemade strawberry pudding recipe offers more fibre and nutrients than your average dessert. Strawberries bring antioxidants and vitamin C, while you can control the sweetness with your choice of natural sweetener. It’s also easy to adapt to gluten-free, dairy-free or vegan diets.

Strawberry Pudding Ingredients

You’ll need a handful of pantry basics – butter (or oil), wholemeal spelt flour, baking powder, milk, rapadura sugar and a touch of vanilla extract and salt. You will also need fresh strawberries and your choice of sweetener (I use rice malt syrup, maple syrup or honey).

How to make this easy strawberry pan pudding

Start by melting the butter in your pan until it just bubbles, then mash the strawberries with your chosen sweetener. Mix the wet ingredients with the flour to form a thick batter and pour it into the hot, buttered pan. Top with the strawberries and transfer to the oven to bake until golden and set in the centre, with the fruit bubbling.

Serving suggestions and how to store

This pudding is best served warm straight from the pan, with a dollop of cream, yoghurt or ice cream. Leftovers can be stored in the fridge and gently reheated. It’s also lovely cold the next day with yoghurt for breakfast.

Vary this to suit your dietary needs

For a gluten-free version, use almond meal and buckwheat flour instead of spelt. To make it dairy-free or vegan, substitute the butter with coconut or macadamia oil and choose a plant-based milk. You can also swap the strawberries for other soft fruits like raspberries, plums, or banana, and top with your favourite nuts for crunch.

This Strawberry Pan Pudding has become my families all time favourite dessert. Super easy to make and with basic pantry staples.
Print Recipe
5 from 11 votes

Strawberry Pan Pudding

This Strawberry Pan Pudding has become my family's all time favourite dessert. Super easy to make and uses just basic pantry staples.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 115 g butter
  • 150 g strawberries (hulled and chopped if large)
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 75 g rapadura sugar (¼ cup – ⅓ cup) to suit your taste
  • 120 ml milk (of choice) (½ cup)
  • 1 tsp vanilla essence – or paste
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 130 g wholemeal spelt flour (1 cup)

Instructions

  • Preheat the oven to 180º C/350°F (fan forced).
  • Place the butter in a medium size non stick or cast iron pan (approx. 22cm) over a low heat to melt.
  • In a medium-sized bowl place the strawberries and sweetener and macerate with a potato masher so they are a bit broken up. Set aside.
  • In a mixing bowl whisk the rapadura, milk, vanilla, sea salt and baking powder until well combined. Pour in the melted butter and whisk some more.
  • Fold in the flour gently until just combined.
  • Place the batter back in the pan that you melted the butter in. Top with the strawberries and cook in the oven for 20-25 minutes until golden (the middle should be set and the berries jammy).
  • You can slice or spoon out of the pan.

Serve

  • As is, or top with double cream, creme fraiche, yoghurt or icecream.

Notes

Gluten-free

Replace the spelt with 3/4 cup almond meal and 1/4 cup buckwheat flour.

Dairy-free and vegan

Replace the butter with 100 ml macadamia nut oil or coconut oil. Choose a dairy-free milk.

Different fruit

Any fast cooking (soft) fruit will work. Berries of any kind, banana and ripe stone fruit are also an option.

Add nuts

I love this topped with macadamia nuts, pecans or flaked almonds.
 
 
 
 
 

Let me know if this becomes a family favourite recipe too!

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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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