This is my usual go-to breakfast, I have it most mornings.

I just can't get enough of omelettes at the moment!

This baby will keep you feeling fuller for longer (keeps me going until lunch) and is packed with vegetables and omega-3's.


2 organic or free range eggs

Rock salt (pinch)


Fresh of dried basil (1/4 tsp dried)

6 mushrooms (sliced)

3 cherry tomatoes (chopped in half)

1/2 a zucchini (chopped or peeled)

Organic Smoked Salmon (just less than the size of your palm

1/2 spring onion (chopped)

1/4 cup of baby spinach


  1. Whisk eggs, rock salt, cracked pepper and basil together until combined. Set aside.
  2. Heat up a spoonful of olive or coconut oil in a fry pan.
  3. Add veggies and fry until cooked.
  4. Remove veggies from heat.
  5. Pour egg mixture in fry pan on low heat, fry until egg looks half cooked then pour veggie mixture over the top, and continue to fry until cooked.
  6. Serve with fresh baby spinach leaved.

Note: Also great with feta. You can swap the salmon with feta if you are not a salmon fan.


Tangy Sugar free Lemon Curd

A sugar free take on my Grandma's traditional Lemon Butter. I am a sucker for lemon butter and in my opinion this gluten, sugar and dairy free version is better, if not just as good as the traditional recipe! I'll admit I ate half the jar in one sitting, it was just too delicious! You can put it on toast, biscuits, use in tartlets, gluten free cake filling or add to plain yoghurt and enjoy with some granola for breakfast!


  • 2 eggs
  • 1 egg yolk
  • 3/4 cup organic lemon juice (or 1/2 cup if you prefer it less tangy)
  • 2 heaped tablespoons of rice malt syrup
  • 2 teaspoons Natvia


Place a saucepan over a pot of boiling water. Whisk all ingredients together and pour mixture into saucepan, stirring continuously on a medium heat until mixture starts to thicken (if you prefer it sweeter add more rice malt syrup) Once thickened remove from heat and allow to cool. Refrigerate for half an hour. Consume, which ever way you see fit. :)


My favourite clean brownies!

I HAD to share this recipe I tried the other day by Goldfenger, these brownies taste amazing! Vegan, gluten, dairy & sugar free.

They honestly taste better than normal brownies! At the start of each week I prep my clean treats so I don't cave into sugar and chocolate cravings and these are the perfect solution!

What you'll need: 

  • 2/3 cup oat flour
  • 1/3 almond flour
  • 1/4 coconut flour
  • 2 eggs (or vegan alternative)
  • 1 banana
  • 1/3 cup milk (you can use any kind, I used almond milk)
  • 1/3 cup coconut oil
  • 1/3 cup cacao powder
  • 1 tsp vanilla powder (or vanilla essence)
  • 1 1/2 tsp baking powder


1. Put the oven to 175 Β°C

2. Melt coconut oil, add milk and let relax a little

3. Mix the oat, almond and coconut flour together and add the coconut oil with the milk in.

4. Add the rest of the ingredients into a blender, blend until combine

5. Top with whatever you feel and bake around 30-35 min

Let it cool off and store in fridge, enjoy!


For the chocolate sauce I used rice malt syrup & raw cacao powder & for the peanut butter sauce I mixed peanut butter with melted coconut oil.