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.


Chilli Apple Crumble Jars With Vanilla Coconut Cream



5 x Large Tasmania Apples cored and sliced

Pinch Cinnamon

1 x Tsp Vanilla Bean paste


1/2 x Cup activated Buckwheat (suggestion – Loving Earth)

1/4 x Cup Almonds

1/4 x Cup Puffed Quinoa

1/2 x Cup Rice Flour

1/2 x Cup Pumpkin Seeds

1/2 x Cup Sunflower seeds

Pinch of Chilli Flakes

3 x Tablespoons Rice Malt Syrup or raw Honey

200ml x Melted Coconut Oil

Vanilla Coconut Cream

1 x Can Ayam Coconut Cream

1 x Tsp Vanilla Bean Paste

Cook Apples in a large saucepan over a medium heat with a little water. Cook until tender.

Combine Almonds, Quinoa and Seeds in a food processor and blitz. Add Buckwheat, Rice flour and Chilli Flakes. Mix in Rice Malt Syrup and coconut oil and place on a oven tray. Bake at 180º until toasted.

To make the Vanilla Coconut Cream, simply mix Coconut cream and Vanilla Paste together.

To serve, place apples into the jar and add the crumble and Vanilla Coconut cream on top.

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.