Category Archives: Recipes

Sesame, Almond & Cacao Boost Balls

These little guys are bursting with micronutrients and good fats! Tahini is a fantastic source of non-dairy dairy and with all the nuts, seeds and cacoa you’ve got a nice dose of protein in here too.


2 cups Cacao Powder

2 heaped tbsp Dark Tahini

2 heaped tbsp Almond Butter

1/2 cup Ground flax mix (any ground seed mix)

1/2 cup Ground Almonds

2 tbsp whole chia seeds

1 tbsp Coconut Oil

3 tbsp Goji Berries

2 tbsp honey/maple syrup

Toasted sesame seeds for rolling


Mix all ingredients really well. Mould into balls with damp hands and roll in the sesame seeds. Refriderate for an hour and then… Enjoy!

Coconut Jammy Dodgers

These tasty little coconut biscuits are a winner with the whole family. A great source of good fats with the coconut and the chia seeds.



Coconut Biscuits:

3 cups dessicated coconut
4 large egg whites
1/2 cup light demerera sugar/ coconut sugar/ honey/ sweetner of choice
1 tsp vanilla extract
1/4 tsp salt

Chia Jam:

3 cups Berries (frozen or fresh)
3 tbsp Whole Chia Seeds
1 tbsp Honey


Toast coconut lightly. Whisk egg whites, with sugar and vanilla till stiff. Mix with the coconut and salt and combine well. Place spoonfuls of the mixture onto a baking tray and mould into a small round bisuit with a little dip in the centre, using damp hands. Bake at 180 for 15 mins until golden. Leave to cool before you remove from tray.
For the jam, warm the berries first gently, give them one quick pulse in a Nutribullet or mash well. Add chia seeds and honey and allow to set. Spoon a little jam into the centre of each biscuit and ENJOY!

Sweet potato & bean dip

A nice veggy snack that can be prepared in minutes and is full of good carbs and protein so it will really keep you going!

sw pot


2 sweet potatoes

1/2 tin barlotti/butter beans

1 small garlic clove crushed

Handful coriander finely chopped

1 tbsp Curry powder

Salt & pepper


Roast the sweet potatoes in their skins. Mix all ingredients together and blitz or mash into a paste. Serve with crackers or raw veg sticks.


Dark Choc Bars with benefits

Such a great bar to have in the fridge for a nice chocolate treat. Packed full of antioxidants, essential fats and nutrients. Tastes yum & doing you good at the same time!



2 bars of 70-90% dark chocolate

2 big handfuls of nuts

2 big handfuls of seeds

1 heaped tbsp coconut oil

2 tbsp raisans

2 tbsp dried cranberries


Melt chocolate. Mix in coconut oil until melted, followed by the rest of the ingredients. Pour the mixture into a small deep dish, a plastic lunch box works well. Refridgerate until just slightly solid, at this point take out and cut into bars. Then place back in the fridge for a further hour. When solid, tip out onto a flat surface and break bars apart and serve.


Breakfast Bread


This bread is fantastic for all the family, it literally is a breakfast in a bread, you have your good carbs, fruit, good fats, protein, its all in there. A loaf that will really carry you through the morning. And gluten free too! A great way to sneak some nuts & seeds into smallies too. You can play around with the ingredients too and substitute in apple, raisans, ground flax…


300g oats milled into flour (in a blender or Nutri bullet)
100g organic plain whey powder (Pulsin’ is a good brand)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
75g good quality peanut butter
3 bananas mashed
3 tbsp. honey
2 eggs
enough coconut/almond milk to make the mixture a thick porridge consistency
handful of walnuts, almonds & dried cranberries
1 small punnet blueberries


Place all ingredients in a bowl and mix well. Bake in a 1 loaf tins or a deep oven proof dish. Bake at 180c for 20-30 mins. Works very well if you turn off the oven & leave it in the oven over night. Perfectly ready next morning for breakfast, a lovely dense bread!


Carrot & Almond Butter Bites


These little bites are great with a cup of tea or perfect also pre or post workout, packed full of good carbs, good fats and micronutrients, with all the seeds, nuts, spices, carrot & oats.


Dry- 150g ground mix of oats coconut & almonds, 2 tsp baking powder, 1/2 tsp salt, 1 tbsp psyllium husk, 150g coconut sugar, 2 tsp cinnamon, 1 tsp ginger

Wet- Blend 2 apples, 2 tbsp flax mixed with 5 tbsp water (flax eggs), 50ml coconut milk, 100 ml olive oil/ melted butter, 200 g grated carrot, Almond butter


Mix all dry ingredients in a bowl, then add in all wet except almond butter and mix well. Lay flat in a swiss roll tin & bake at 170 for 25 mins. When cooled slice into small bite size squares. Sandwich two bites together with a dollop of almond butter & ENJOY!

Courgette Pizzas


Most of us love pizza, this recipe is a great way to enjoy the same flavour but in a grain free, gluten free, lighter way. Courgettes are so versatile, full of nutrients and low in calories too!


1 Courgette, tomato paste, grated mozzarella, toppings of your choice, salt & pepper, oregano


Slice the courgette lengthways. Spread tomato paste on one side of each, then just like a pizza, add your toppings, cover with a little cheese, then season & add oregano. Simply toast under the grill until the cheese is melted (avoid using the oven here, as the courgettes will go too soft)


Crustless Spinach Quiche


This is a handy grain free ‘quiche’, great to have ready in the fridge for a few days. Even without the crust, the finished product is still nice and sturdy, great for lunch on the go!


1 bag Frozen spinach, defrosted & squeezed out
6 eggs
Grated mozzarella
Salt & Pepper
Chilli flakes
Handful of pinenuts


Mix all ingredients together. Place in a lined cake tin & bake at 180c for 20 mins or until firm in the middle


Oat & Chia Cookies


These tasty cookies are bursting with good fats & wholegrains, gluten free, dairy free & with no added refined sugar. The only problem is trying to stop at one!


275g gf oats, 100g ground almonds, 120g honey, 1/2 bicarbonate of soda, 1 tsp salt, 220g coconut oil, 2 handfuls of whole chia seeds


Blend the oats to a fine meal. Add the rest of the ingredients to the blender and blend together, it should form a ball of dough. Lay flat on some greasproof paper and flatten out to 1/4 inch with damp hands. Cut into circles or shapes with an empty glass or cookie cutter. Bake at 180c until golden. Allow to cool & refridgerate for 15 mins before serving.



banana icee

During the Summer months, you can’t beat a yummy serving of ice-cream, especially if its sugar free, dairy free and guilt free!! Keeping a constant supply of peeled chopped bananas in your freezer is all you will need!


Peeled, chopped bananas frozen for at least 5 hours

Fresh strawberries/Mango/Cacao/ Vanilla pod, whatever flavour you fancy


Simply take your bananas and additions of choice and blitz in a Nutribullet or other powerful blender. Pulse at first and when slightly broken down then blend on full until a smooth creamy texture. Serve as you like!