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.


Did someone say cheese? Check out this awesome recipe to make your own cheese :)Thanks Veronica Cooking Smith!!!



For Labnah Yoghurt Cheese Balls:

500g (17.5oz) Greek-style yoghurt
1 large piece of clean chux, muslin or cheesecloth

To make the cheese:
• Fold the cheesecloth so that it is 2-3 single layers thick. Place the cloth over a bowl. Mix yoghurt in the tub and spoon into the middle of the cheese cloth. Gather the edges up tightly and tie into a knot on the top.
• Using a couple of bamboo skewers, or a chopstick, hang the yoghurt ball over a plastic container and place in the fridge. Allow the whey (milky water) to drip into the container for 12 – 36 hours. The longer you allow it to hang the denser the cheese will become. Pour off the whey (you can keep it for use in smoothies or cake batters instead of water) after the first 12 or so hours.