PB and J biscuits

I saw the divine Reece Hignell and Jess Lemon (from Australia’s Masterchef ‘Back to Win’) share an epic 3 ingredient peanut butter biscuit recipe on Instagram.

So I thought, “let’s make it PB&J – but healthy?”

The original recipe is just 1 cup of sugar, 1 cup of peanut butter and 1 egg, mixed together into balls and flattened with a fork, baked at 170*C for 12 minutes.

I changed mine up a little and used:

  • Baked at 170*C for about 15 minutes, then drizzled with Noshu low sugar white chocolate chips and served with a dollop of Natvia low sugar raspberry spread – bliss!
  • Vegan Pumpkin Soup

    Warms the soul as well as the belly!

    Ingredients (serves 2-3)

    • 200g butternut pumpkin
    • 4 large carrots
    • 125g can coconut cream
    • 4 fresh sage leaves
    • 1 sprig fresh rosemary
    • 1 litre vegetable stock
    • Chives to serve


    1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
    2. Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
    3. Serve hot with chives on top.

    Pie Maker Savoury Muffins

    After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

    You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

    As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

    I made two different flavours of these by changing the spice, otherwise the base recipe is the same!


    Ingredients (makes 12)


    1. Turn on the pie maker.
    2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
    3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
    4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
    5. Store in an airtight container in the fridge if they don’t all get eaten!

    Spiced Protein Porridge

    Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!

    Ingredients (serves 1-2)

    • 3/4 cup rice flakes or oats
    • 1/2 cup almond milk
    • 1 tbsp flaxseed
    • 2 tbsp vanilla pea protein
    • 1/2 tsp chai spice (or cinnamon / cardamom)
    • Banana and almond butter for serving


    1. Mix the rice flakes, milk, protein, flaxseed and spice together in a bowl.
    2. Microwave on high for 2.5 minutes.
    3. Serve topped with banana and almond butter. Easy!

    Breakfast berry oat protein bars

    A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

    Ingredients (makes 8)

    • 1/2 cup flaxseed meal
    • 1/2 cup vanilla pea protein (I use Botanika Blends)
    • 1/2 cup quick oats
    • 1 and 1/2 cup almond milk
    • 1/4 cup cacao nibs
    • 2 tablespoon liquid coconut oil
    • 1/2 cup frozen berries
    • 2 eggs, beaten
    • 1 teaspoon baking powder


      Preheat the oven to 200*C. Line a slice tray with baking paper.
      Mix the dry ingredients together in a bowl until well combined.
      Add the wet ingredients and stir well.
      Add the frozen berries and mix through.
      Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

    Nacho Average Burrito

    Here’s one for the meal prep list for vegetarian burritos on demand!


    • 1 can mixed beans
    • 1 large red capsicum, chopped
    • 200g mushrooms, chopped
    • 4 large kale leaves, deveined and chopped
    • 200g fetta cheese, crumbled
    • 250g cherry tomatoes, cut in halves
    • 1 packet wraps +/- salad leaves

    I mix the beans, capsicum, mushrooms, kale, fetta and tomatoes until well combined, then divide into air-tight containers and freeze until needed. Then just defrost the mixture, decant any water that may have been produced in the defrosting process, and wrap in your wrap (I also add lettuce or baby spinach and sometimes avocado for a bit of freshness just before serving!).

    Carrot and Parsnip Gratin

    After I made my amazing mushroom cauliflower sauce, I remembered I had bought some parsnips from the market. Time to make gratin!

    Ingredients (serves 2 as above)


    1. Preheat the oven to 180*C. Lightly grease a baking dish with olive oil.
    2. Grate the carrot and parsnips. Mix with the sauce and pour into the dish.
    3. Sprinkle with quinoa flakes and then mozzarella. Bake until cheese is melted and golden (approx 20 minutes).

    Creamy Cauliflower Mushroom Sauce



    • 1 cup salt-reduced stock (chicken or vegetable)
    • 400g mushrooms
    • 1/2 medium head of cauliflower
    • 2 sprigs each of tarragon, parsley, thyme and 2 large sage leaves
    • 1/4 cup light cooking cream


    1. Preheat the oven to 200*C and line a baking tray with baking paper.
    2. Break up the cauliflower into small florets and baking until soft and starting to brown (30-40 minutes).
    3. Heat a large saucepan over a medium heat with a small amount of olive oil. Place the herbs, mushrooms and 1/2 cup stock in the pot and simmer, stirring occasionally, until mushrooms soft and half the liquid evaporated (approximately 30 minutes).
    4. Drain the remaining liquid from the pot. Place the liquid, cauliflower, remaining stock and cream into a blender and blend until smooth. Return to the pot with the mushrooms and stir until well combined. Serve with whatever takes your fancy (like roast chicken with kale and spinach as above!).

    Best Ever Veggie Patties

    What do you get when you mix protein-rich chickpeas, nutty LSA and a tasty range of vegetables from the market? Some of the best veggie patties I’ve ever made!

    Ingredients (makes 12) 

    • 100g pumpkin
    • 100g sweet potato
    • 1/2 small head broccoli
    • 150g baby spinach
    • 1 x 400g can chickpeas
    • 1/2 cup LSA (linseed, sunflower seed, almond meal)
    • 1 large egg
    • herbs from the garden – sage, thyme, parsley, chives, tarragon


    1. Preheat the oven to 200*C and line a baking tray with baking paper.
    2. Chop the pumpkin and sweet potato into small pieces and roast until golden and soft (approximately 30 minutes).
    3. Place the roast pumpkin and potato, broccoli, spinach, chickpeas and herbs into a food processor and process until combined. Add the egg and LSA, and mix well.
    4. Heat a large frypan over medium heat with a small amount of olive oil. Roll 2-3 tablespoons of mixture into balls, place onto the pan and flatten with the back of a spatula. Lightly brown both sides  (don’t cook all the way through).
    5. Transfer the patties to a lined baking tray and bake until firm (approximately 30 minutes). Serve as veggie burgers, as part of a buddha bowl, or as a delicious snack straight from the fridge!