Honey Mustard Pumpkin Seeds

Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

Ingredients

  • 1/8 cup pumpkin seeds
  • 1 tsp mustard
  • 1 tsp honey

Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

S’mores Brownies

Life is all about balance. And sometimes, that involves eating brownies that make your soul incredibly happy, even if your pancreas isn’t. After a little trial and error, I’ve discovered the perfect way to make your usual brownies taste just like s’mores – and wow do these little s’moresels (hehe) pack a punch!

Ingredients (makes 12-24 depending on how you cut them, I prefer mine smaller as these are pretty rich!)

  • 1/2 cup mini marshmallows
  • 1 packet McVittie’s digestive nibbles (or similar, but essentially you need small balls of digestive biscuits that are entirely covered in chocolate – normal digestive biscuits will just go soggy in the mix!)
  • Your usual favourite brownie recipe (or packet mix, there is no shame in using a packet mix!)

Method

  1. Preheat the oven as per your usual recipe or packet mix instructions. Line a brownie tray with baking paper.
  2. Prepare your usual brownie recipe or as per the packet mix instructions.
  3. Just before baking, mix in the marshmallows and the digestive nibbles, stir well to combine.
  4. Pour into the tray and bake until just cooked through. Allow to set and cool in the fridge before cutting as the marshmallow will be incredibly sticky while hot!!

Peanut Butter Protein Brownies

Peanut butter, banana and chocolatey goodness with the added benefits of being high fibre, low in refined sugar AND high protein? These gloriously fudgy mouthfuls may just be the best brownies ever!

Ingredients (makes 9-12 depending on how you cut them!) 

  • 1/2 cup coconut flour
  • 1/2 cup flaxseed meal (can substitute with LSA)
  • 1/2 cup cacao pea protein (I use hazelnut cacao pea protein by Botanika Blends)
  • 2 eggs
  • 2 tbs cacao (can substitute with cocoa powder, or carob for something sweeter)
  • 2 tbs coconut oil, melted
  • 1 tsp baking powder
  • 2 extra-ripe bananas
  • 3 tbsp natural peanut butter (i.e. no added oil, salt or sugar – I use crunchy PB by Mayvers)

Note if you prefer yours sweeter, you can also add 2 tbs maple syrup or coconut sugar.

Method

  1. Preheat the oven to 180*C and line a brownie tray with baking paper.
  2. In a bowl, mash the bananas, then add the eggs and oil and mix until well combined.
  3. Add the flour, flaxseed, pea protein, cacao and baking powder to the mix and again, stir everything until well combined.
  4. Pour the mixture into the brownie tray, then swirl the peanut butter on top (place blobs about 1/3rd of the tray apart from each other, then use a fork to swirl into the mixture).
  5. Bake until a sewer comes out clean (about 20-30 minutes). Allow to cool before cutting.

For a bit of crunch, you can also add your favourite nuts or cacao nibs to the mix! 

Muesli Banana Bites

Banana bites, doo-doo doo-doo-doo. (It’s a Muppet joke, sorry).

These tasty morsels are deliciously moreish, full of fibre and make for a satisfying snack that’s easy to hide in my scrub pocket!

Ingredients (makes 12)

  • 2 large over-ripe bananas
  • 2 eggs
  • 1 cup milk or mylk (I used hazelnut coconut milk for something different!)
  • 1/2 cup flaxseed meal
  • 1 cup raw muesli
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1/2 cup coconut flour (can substitute with almond or hazelnut meal)
  • 2 tbsp melted cocoa butter (can substitute for Nuttalex or butter or coconut oil)

Method

  1.  Preheat the oven to 200*C and grease or line a 12 cup capacity muffin tray.
  2. Mash the banana and mix with the eggs, milk and butter until combined.
  3. Mix the dry ingredients together, then add the wet ingredient mix and mix well.
  4. Pour into the muffin tray and bake until golden (15-20 minutes).
  5. Serve warm with natural peanut butter or a squirt of maple syrup!

If you like them a little sweeter, try adding 2 tbsp maple syrup into the mix, or experiment by adding some chopped dates or raw dark chocolate – yum!

Granola-Crusted Salmon

I know, it sounds ridiculous, but trust me, it works! The trick is to use a granola that’s nut-based and doesn’t contain added refined sugars.

Ingredients (serves 2) 

  • 2 salmon fillets, skin off
  • 1 small sweet potato
  • 100g baby spinach
  • 1 bunch asparagus (I prefer raw, but it can also be blanched in boiling water for 1 minute just prior to serving)

Method

  1. Preheat the oven to 200*C. Chop the sweet potato into rough chunks and place on a lined baking tray. Bake until soft (20 minutes).
  2. On another lined baking tray, place the salmon and bake for 10 minutes. Crust the granola in a small bowl, and while still hot, place the salmon skin side down into the granola and press firmly to stick. Return to the oven for another 5-10 minutes, and allow to rest before serving.
  3. Serve the salmon with potato, spinach and asparagus.

Roast Pumpkin and Eggplant Bake

This is one of my favourite meal-prep dishes ever, and I have been known to exist off it when I’m on a week of night shift. This is vegetarian soul-food at it’s finest – packed full of veggies and unbelievably tasty, plus easily adaptable to suit the vegans, dairy-free and coeliacs among us!

Ingredients (serves 4) 

  • 250g kent pumpkin
  • 1 large eggplant
  • 1 tin of diced tomatoes
  • 4 fresh basil leaves or 2 tsp dried basil
  • 1 clove of garlic or 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 cup salt-reduced stock (use either veggie or chicken  – use a gluten free stock to make this coeliac friendly!)
  • 1 yellow capsicum
  • 2 large carrots
  • 150g bag of baby spinach leaves (can also substitute for green kale)
  • shredded mozzarella for sprinkling on top (portion dependent on how cheesy you like it, can be substituted for dairy-free cheese instead) 

Method 

  1. Preheat the oven to 200*C. Slice the pumpkin into 1cm thick slices and place on a baking tray lined with baking paper. Bake until just soft (about 20 minutes – continue the rest of the recipe in the meantime!).
  2. Prepare the sauce: Place the tomatoes, stock, garlic and herbs into a mixing bowl and stir until well combined. If you like your sauce thicker, you can also add 1 tbsp tomato paste or substitute the tinned tomatoes for passata instead. 
  3. Prepare the rest of the veggies: Slice the eggplant width ways into discs. Dice or slice the capsicum into small strips. Also slice the carrots length ways into small discs.
  4. In an oven-proof baking dish, start by laying down a layer of eggplant slices. Top with the spinach leaves, then a layer of pumpkin, followed by the capsicum and carrots, then half the sauce and a small sprinkle of cheese. Repeat the process with another layer of eggplant, then spinach, pumpkin, capsicum and carrot, with the rest of the sauce spooned over the top and sprinkled with cheese to your liking.
  5. Bake until the eggplant is soft and the cheese on top is golden brown (about 20-30 minutes). Allow to cool slightly before serving.

Note that even when it has been cooked, the eggplant skin can be a little tough to slice, so go slowly with a big knife! Also feel free to experiment with different types of cheese – I have used combinations of Jarlsberg, Edam, feta, mozzarella, ricotta, goats cheese and provolone with great success! 

High Protein Banana Bread

This is a variation of the banana bread recipe by I Quit Sugar with the added benefit of pea protein.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup pea protein (I used Botanika Blend’s raspberry coconut flavour)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 cup olive oil
  • 2 large eggs
  • 3 overripe bananas
  • 1/3 cup almond milk
  • 1 tsp berry or apple cider vinegar
  • 1/8 cup shredded coconut

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana with the milk, eggs and oil until just lumpy (it tastes better with chunks left in!).
  3. Add the rest of the ingredients to the banana mixture and stir until well combined. Pour into loaf tin and sprinkle with coconut.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm!

Pavlamingtons

The Pavlamington is the glorious love child between a rich sweet lamington and a particularly frisky meringue. This recipe is a variation of my favourite pavlova recipe by Donna Hay, made all the more exciting with the addition of chocolate, coconut and strawberry jam.

Ingredients 

  • 4 egg whites
  • 1 tsp raspberry vinegar (or white vinegar)
  • 1 cup caster sugar
  • 100g dark chocolate
  • 1 cup dessicated coconut
  • 1/2 cup strawberry jam
  • 1/2 cup thickened cream

Method 

  1. Preheat the oven to 120*C and line a couple of trays with baking paper.
  2. With an electric mixer, whisk the egg whites until peaks form, then add the sugar one teaspoon at a time until dissolved. Once glossy, add the vinegar and beat for another 2 minutes.
  3. Place the meringue mixture into a piping bag fitted with a reasonably broad nozzle (or you can cut the corner off a plastic zip lock bag). Pipe the meringue into 50c piece sized discs onto the baking trays, and bake until firm (about 40-50 minutes). Set aside to cool.
  4. In a saucepan over medium heat, gently heat the chocolate and cream until melted and mixed through. Set aside to cool slightly.
  5. To assemble the Pavlamingtons, sandwich two of the meringue discs together with strawberry jam before dunking the side of the sandwich into the chocolate ganache. Roll the chocolate coated side in coconut and place in the fridge to set for 10 minutes. Enjoy!

Note: if you find your meringues start to melt when you dip them in chocolate, place the meringues in the freezer for 5 minutes before dipping. Also place the ganache in a shallow dish to ensure it cools evenly (as in a deep bowl it may still be warm on the bottom).

Banana Coconut Flan with Miso Caramel

This cake is a healthier take on the divine Impossible Pie developed by Donna Hay, a truly wonderful flan with a custard slash cake style consistency that’s made by throwing the ingredients in the blender, then dumping them in a flan tin and baking. So simple!

While my version is still not ‘perfectly healthy’ by dietitian standards, it does have the added benefits of less refined sugar than the original recipe, and of being dairy free for those who are lactose intolerant. It can also be made gluten free by omitting the miso paste, or by using a miso based on rice, quinoa or amaranth. I could potentially make it vegan if someone can figure out an appropriate substitute for the egg!

Ingredients 

  • 2 large overripe bananas
  • 3/4 cup shredded coconut
  • 50g coconut oil
  • 1/4 cup rice malt syrup
  • 1 & 1/2 cups coconut milk
  • 1 & 1/2 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/3 cup coconut flour
  • 1 egg
  • 2 tbsp maple syrup

Method 

  1. Preheat the oven to 160*C. Grease / line a flan tin.
  2. Chop 1 of the bananas and place in the freezer to firm. Place the rest of the ingredients in a blender and blend until smooth.
  3. Pour the mixture into the flan tin, top with the frozen banana pieces and bake until set (about 40-45 minutes). Drizzle with maple syrup and serve with coconut yogurt.

Healthy Fudge Brownies! 


They’re vegan, gluten and dairy free, with no added sugar, and they definitely help kill the cravings! 

Ingredients (makes 16)

  • 4 medium bananas
  • 1/2 cup cacao or cocoa powder
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon baking soda
  • 1/4 cup finely chopped walnuts or almonds
  • 1 small handful cacao nibs 

Method 

  1. Blend the banana, cacao, baking soda and vanilla until smooth. 
  2. Stir in the chopped nuts. 
  3. Line a brownie tin with baking paper. Pour the mixture in and top with cacao nibs. 
  4. Bake for 15 minutes at 180*C until just cooked, then chill in the fridge until firm. 

Healthy chocolatey heaven! 

Recipe adapted from one by @lilsipper on Instagram