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I can't get enough of frittata's at the moment! They are so filling, packed with vegetables and are a great healthy meal option.

This recipe is straight out of my go-to recipe notebook. It is quick and easy to whip up on a busy weeknight and perfect for leftovers to take to work the next day!



1 onion (brown or spanish)

1 clove garlic

6 large organic eggs (or 7-8 if small)

1 cup baby spinach

100g of mushrooms

7 cherry tomatoes

1/4 small sweet potato

1/3 cup of full cream milk (can swap for dairy free alternative)

40g of feta cheese (optional)

1 zucchini

Salt + Pepper



1.     Preheat oven to 180 degrees.

2.     Sautee onion, garlic, zucchini, sweet potato, spinach and tomatoes in a fry pan with olive oil. Set aside.

3.     In a separate bowl, whisk eggs with milk, salt and pepper until combined.

4.     Line a quiche pan with baking paper.

5.     Pour in vegetable mixture and spread out evenly.

6.     Crumble feta over vegetable mixture.

7.     Pour egg mixture evenly over vegetable mixture.

8.     Bake for 25-35 minutes. 


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.



A refreshing treat that won't leave you feeling bloated.

This baby can be ready to eat in less than 20 minutes, the perfect high fibre snack that will fill you up, and won't bring you down!

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • Vegan


4 tbsp white chia seeds

1 1/2 teaspoon vanilla bean powder (or vanilla extract)

1 cup almond milk

1-2 tbsp of your favourite sweetener (I used 100% pure maple syrup)

1 teaspoon desiccated coconut (for topping)

1/4 cup raspberries (for topping, or you can mix them in)


  1. Mix all ingredients in a small bowl, until well combined.
  2. Spoon mixture into 2 small glass jars, top with fresh raspberries and desiccated coconut.
  3. Refrigerate for minimum 10 minutes.
  4. Eat up!

Store chilled in the fridge



My go-to recipe when you just have to have chocolate! Full of healthy fats, antioxidants and fibre. The perfect little indulgent snack to keep in a jar in your handbag.


3 tbsp chia seeds

1 cup almond milk

1 tbsp raw cacao powder

1 spoonful of your favourite natural sweetner (to taste)

2 medjool dates (optional)


Combine chia seeds, almond milk, raw cacao and a spoonful (to taste) of natural sweetener. If you choose to add dates then combine in a blender, otherwise you can mix ingredients in a small bowl.

Once combined, scoop mixture into a jar or 2 small cups. Refrigerate for 1-2 hours.

Eat up!


Choc-protein Smoothie Bowl

Here is a quick and easy breakfast option. One of my favourites especially if I wake up craving chocolate! This bowl of goodness is high in antioxidants and protein to prepare you for the day ahead! 

Into the blender....

1 cup almond milk

1 large ripe banana

1 heaped tbsp raw cacao powder

1 tbsp good quality vegan protein powder

4 ice cubes

For the topping:

Fresh mint, buckinis, goji berries, cacao nibs and strawberries (or whatever you feel like! :)



Chocolate Quinoa Porridge

The ultimate breakfast option; perfect it your wake up craving chocolate or just feel like having it for breakfast!


  • 3/4 cup quinoa flakes
  • 1 cup almond milk
  • 1 tbsp maple syrup (or honey/rice malt syrup)
  • 2 tbsp raw cacao powder
  • 1 teaspoon cinnamon


Cook quinoa flakes on stove with almond milk, then once it is cooked, turn off stove and stir in maple syrup, cinnamon and cacao powder.

Top with chia seeds, granola, pepitas, berries and almonds!


Breakfast Made Easy - Quick Breakfast Bowl

Stuck on an idea for breakfast or need a change? Here's how to make a quick, nourishing breakfast bowl full of goodies and the nutrients you'll need for sustained energy to get your day started!


140g coyo (coconut yoghurt), lactose free yoghurt or plain Greek yoghurt (add 1 tspn. honey if you wish)

1 cup (or 3/4 depending on how hungry you are) liver cleansing muesli (or organic fruit/sugar-free muesli)

1 tbsp. pepitas/sunflower seeds

5 almonds

1 teaspoon coconut flakes

1 teaspoon chia seeds

Handful of blueberries

3 strawberries


1. Mix your choice of yoghurt with muesli and pepitas.

2. Top with chopped almonds, coconut flakes, chia seeds, blueberries and strawberries.

Accompany it with a glass of filtered water infused with lemon and you have a breakfast of champions!


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. :)


Chocolate Pancakes

Who doesn't love pancakes?... chocolate pancakes! that are completely good for you! This is my favourite go-to cacao pancake recipe:

What you'll need:

1 cup organic spelt flour (or gluten free/wholemeal flour)

1/2 cup almond meal or 1/2 cup hazelnut meal

5 tbsp. raw cacao powder

1 teaspoon baking soda

1/3 cup rice malt syrup (can use honey/agave nectar)

1 egg

2 cups almond milk



Combine dry ingredients in a bowl, combine wet ingredients in a separate bowl and then mix everything together. Heat olive oil on fry-pan and pour pancake mixture to whatever size you want you pancake to be! wait until bubbles start to appear then flip, repeat until all mixture has been used up & enjoy!


Apple Pie Oatmeal

Just as the weather starts to get cooler and warm weather becomes a pigment of the imagination.. have no fear! I have the perfect oatmeal recipe for you that will bring that warm summer feeling back into your belly ♡

What you'll need:

1/3 cup organic oats

1 cup almond milk

1/4 cup maple syrup

1/4 teaspoon nut meg

1 teaspoon cinnamon

1/4 - 1/2 apple Handful of pepitas


Mix oats with almond milk and cook on stove. Once cooked, reduce heat and add maple syrup, nutmeg and cinnamon. Mix in all ingredients. Serve and top with pepitas apple and assorted fruit!


Breakfast Crepe


This is my deliciously easy crepe recipe! Perfect for breakfast, perfect for when you are short for time and will keep you fill until your lunch break! 

What you'll need:

4 mushrooms

Handful of baby spinach leaves

6 cherry tomatoes

4 leaves of fresh basil

2 organic eggs

Olive oil

Salt + Pepper


1. Chop up mushrooms, tomatoes and basil.

2. Cook mushrooms in pan with olive oil until browned, then set aside.

3. Mix up eggs with chopped basil, salt and pepper.

4. Pour egg mixture into oiled pan (preferably a small pan) allow egg to cover inside of pan to create a circle shape. Once egg is cooked, carefully flip, or use utensil to place on plate (this part requires some skill!)

5. Cover one side of egg with mushrooms, tomatoes and baby spinach. 6. Fold over the side not covered to form a crepe, eat and enjoy!