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 🙂

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.


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.