Breakfast for Champions

Happy Sunday beautiful people.

I have a pretty busy day ahead of me, so I thought I would fuel up to get me through the morning.

I wanted to show you that you can whip up a delicious breaky with little ingredients and little time.
Breakfast doesn’t have to consist of cereal, oats or fruit..Veggies are just as good 🙂

So here you go, all this was found in my fridge and pantry….



* Some home grown silverbeet
* Some tuna
* Zucchini
* Some carrot
* Sesame seeds
* Some Halloumi
* coconut oil
* Salt and Pepper
* A dash of good quality soy sauce

So basically I just added all this into a pan, fried up my halloumi and filled my belly with some goodness.

There is no real recipe involved, just use what you have and add some love.

Happy Sunday 🙂

Banana Bread

Hello there Eat Safers.

Sorry for the delay in posting this recipe, i’ve been super busy cooking up a storm in my new kitchen.

This banana breads makes for the perect lunch box snack. It is super simple and super tasty.

Peace out 🙂



130grams of butter
3-4 x ripe bananas
130 grams of coconut sugar
2 eggs x (I used flaxseed and water as a substitute. 2 tbs of flaxseed mixed with 4 tbs of water)
220grams of plain gluten free flour
2 tsp of baking powder
1 tsp bicarb soda
100 grams of butter milk
3 tsp of vanilla
Pinch of salt



1 – Preheat your oven to 180°c and grease a deep loaf tin.
2 – In a mixing bowl mash your bananas.
3 – Add coconut sugar and butter and mix together.
4 – Add eggs or egg replacer and mix together well.
5 – Add in flour, baking powder, bicarb soda, buttermilk and salt. Mix well.
6 – Mix in vanilla.
7 – Place batter into your loaf tin. Sprinkle some cinnamon on top.
8 – Bake for approx 50 – 60 minutes.
9 – Allow to cool or serve warm with some homemade butter.


Jess xx

Tahini Balls


INGREDIENTS – makes approx 15 balls

½ cup hulled tahini
½ Rice malt syrup
1/2 Cacao
½ cup shredded coconut
½ cup LSA (use ground flaxseed for nut free option)
1 cup dried fruit (I used cranberries)
¼ slithered almonds (remove almonds for nut free option)
Coconut for rolling


• Mix all ingredients in a bowl to a firm consistency.
• Roll into walnut size balls and toss lightly in coconut.


Sesame Crusted Winter Vegetable Fritters, with Minty Cucumber Salsa

Hello there beautiful people.

Happy Tasty Tuesday. Here is a yummy recipes from our recent high tea. These are amazing warm or in lunch boxes…

Emjoy 🙂


2 x Medium Carrots, diced
1 x Medium Sweet Potato, diced
1/4 Medium Pumpkin or 2 cups diced
1 x Handful of Mint, finely chopped
2 x Tablespoons Coconut Flour
2 x Tablespoons Almond Meal – Remove for nut free option
1 x Grated medium Zucchini
1 x Cups Toasted Sesame Seeds
1/2 x Black Cumin Seeds (optional)
1/2 x Cup Coconut Oil
2 x tsp Cumin
1 x tsp Chilli powder (optional)

Roast diced vegetables in coconut oil in a 180°C oven 30 – 40 minuets,until tender.

Place vegetables in a mixer with a paddle attached and roughly mash. Combine Mint, Salt, Coconut Flour, Almond Meal and Zucchinis.

Mix Sesame seeds with spice and salt and place on a plate. Divide the mix into 12 portions and shape into flat discs.
Cook Fritters in a pan with Coconut Oil.

Minty Salsa
2 x Small Cucumber, peeled and diced
1 x Tablespoon chopped Dill
2- 3 x Tablespoons chopped Mint
1/4 Cup fresh Lemon Juice
Splash Apple Cider Vinegar
Cold Pressed Olive Oil

To create the Minty Salsa, combine
all the ingredients in a bowl and
set aside.

Cashew Cheese
350g Cashews
1-2 x Tablespoons Lemon Juice
Sea Salt to taste
Pepper to taste
3 x Tablespoon of macadamia oil – *Use other oil for Nut Free option

Soak Cashews in 750ml of water overnight. Drain and rinse. In a food processor blitz all the ingredients together, adding a small amount of water if required.

To serve
Spread Cashew Cheese on to your plate or board. Place Fritters on t and sprinkle the salsa on top. Serve warm or at room temperature.


Chinchin Inspired Kingfish Sashimi



200g kingfish sashimi (or any other sashimi grade fish).
1 tablespoon coconut cream
1 lime Cut Into segments
2 tablespoons green chilli sauce…this is a mild sauce
3 Thai basil leaves, torn (optional)

• Firstly make the green chilli sauce (See below). Set aside.
• Drizzle the coconut cream over the plate. Lay the fish flat on the plate, spreading it out so each piece is only just touching.
• Then place the lime segments on top of each slice, then drizzle the green chilli sauce on top. Serve.
• You may have some sauce left over. You can either freeze in ice-cubes for another day or add some sesame and olive oil to it and use it as a salad dressing or marinade for fish, chicken or pork.

Green chilli sauce

4 green chillies
¼ bunch coriander root. Washed.
2 clove’s garlic. I use roasted, its mild and sweet as opposed to fresh..assertive and pungent…you decide on how you like it best.
½ to 1 tablespoon coconut taste
½ cup fresh lemon or lime juice
2 tablespoons fish sauce

• Blitz or pound chillies, garlic and coriander root to a fine paste.
Combine with remaining ingredients and a large pinch of salt, ensuring sugar dissolves.