Strawberry Froyo


This Strawberry Froyo is the perfect summer treat to have ready to go in the freezer for a hot day!


This recipe is Gluten Free, Dairy Free, Paleo & Vegan.

1 large tub (500g) natural or vanilla coconut yoghurt
2 punnets (500g) fresh strawberries
50g honey
2 tbsp lemon juice


  1. In a large bowl add all of the ingredients and blitz on high until smooth.
  2. Pour the mixture into a freezer-safe container and place in the freezer for 2-3 hours until fully set.
  3. Serve and enjoy!


Quick and Easy Chicken Skewers


A really simple recipe that I’m loving for quick dinners at the moment, I’ve made it quite a few times over on my Snapchat so I thought it was time to share it here too!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

2 large chicken breasts, cut into strips
4-5 medium sized mushrooms, halved
1/2 a red onion, diced
1/2 a red pepper, diced
1/2 tsp coconut oil
2-3 tbsp hot sauce
1/4 tsp garlic granules
Large pinch of rock salt
1 tbsp dried Italian herbs


  1. Preheat your grill/broiler to high.
  2. In a large bowl combine the coconut oil, hot sauce, salt, garlic & herbs.
  3. Add the chicken and fully coat it in the mixture. (If you have time set it aside to marinade for 15-20 minutes.)
  4. Next, thread the chicken and vegetables onto wooden skewers.
  5. Grill/broil for 12-15 minutes until the chicken is fully cooked, serve and enjoy!IMG_7589

Black Forest Gateau Overnight Oats


As much as I adore my morning porridge, it’s coming to that time of year where you long for something cooler with a huge burst of flavour – this scrumptious and totally indulgent Black Forest Gateau Overnight Oats, certainly, ticks all of the boxes! Definitely, one to prepare and enjoy over a long and leisurely summers morning!


This recipe is Gluten Free, Dairy Free & Vegan.

1 cup (90g) rolled oats
1 tbsp (15g) whole chia seeds
200g whole, fresh cherries
2 tbsp (30g) honey
2 tbsp cacao powder
1/4 tbsp vanilla powder
1 cup (200ml) almond milk
2 small tubs of coconut yoghurt, (250g) I went with vanilla flavoured


  1. Begin by portioning the coconut yoghurt out into two containers, holding back 2 tbsp for topping at the end.
  2. Destone and half the cherries, keeping two whole for topping at the end.
  3. In a large bowl combine the oats, chia seeds, cacao powder & vanilla powder.
  4. In a large jug combine the honey and almond milk and mix thoroughly until it comes together, pour this mixture into the oats and stir until combined. Set aside while you complete the next steps.
  5. Add 1/4 of the cherries to the containers with the coconut yoghurt.
  6. Next finely dice the remainder of the cherries and add it to the oats mixture.
  7. Pour half of the oat mixture into each of the containers and refrigerate either overnight or for a few hours until set.
  8. Once you are ready to serve, dress with the final 2 spoons of coconut yoghurt and remaining cherries, serve, devour and enjoy!IMG_7519

Avocado Pork Burgers


These Avocado Pork Burgers are insanely delicious! I love burgers and I love avocado so for me this is a total match made in heaven! One of the best ways to liven up your burgers this BBQ season.


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

500g minced pork
1 large Hass avocado (150g)
4-5 cloves of garlic, minced
2 tbsp (30g) ground almonds
large pinch of chipotle
large pinch of coarse salt & black pepper
1 tsp coconut oil


  1. Begin by dicing the avocado into tiny chunks.
  2. In a large bowl combine all of the ingredients bar the coconut oil.
  3. Shape the mixture into patties, this recipe yields 6-8 burgers depending on the size you go for.
  4. Leave the burgers to rest for 15-20 minutes before heating your griddle pan with the coconut oil.
  5. Once the pan is piping hot add the burgers and cook for 6-8 minutes a side, until golden and fully cooked.
  6. Serve and enjoy with your choice of sides!IMG_7537

Prawn and Mango Lettuce Cups

These Prawn and Mango Lettuce Cups have just 3 quick and easy steps and you have the most delicious summer bites!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Large handful of mango slices (120g)
1/2 red chilli
3 cloves of garlic
1/4 tsp smoked paprika
1/2 red onion (45g)
Juice and zest of one lime
15-20 large king prawns (130g)
Large handful of fresh coriander, chopped
1 tsp coconut oil
Coarse salt & cracked black pepper
1 head of baby gem lettuce, separated into leaves


  1. Slice the mango into small chunks and add to a large bowl with the chilli, onion, lime, salt & pepper.
  2. In a large griddle pan heat the coconut oil with garlic and saute for a few seconds before adding the prawns, sprinkle over the smoked paprika and cook for 2-3 minutes.
  3. Load up your lettuce cups, top with coriander & serve!


Hot & Spicy Nuts


These Hot & Spicy Nuts are totally addictive and the perfect weekend snack! I also love to portion them out and bring them in my handbag for snacking on the go mid-week!


This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

300g of mixed nuts (I went for a combination of almonds, cashews, pistachios, pecans & macadamias)
2 tbsp olive oil
1 tsp chipotle
2 tsp dried rosemary
Large pinch of coarse salt


  1. Preheat your oven to 200°c/ 390°F.
  2. Lay out all of the nuts on a large baking tray and bake in the oven for 7-8 minutes until they start to toast.
  3. While they are cooking combine the oil, chipotle, rosemary & course salt in a large bowl.
  4. Remove the nuts from the oven and toss them in the mix.
  5. Add the nuts back to the baking tray and bake in the oven for a further 5 minutes.
  6. Allow the nuts to cool fully before storing in an airtight container.
  7. Serve and enjoy!IMG_7420

Red Hot Chicken Bites


I am completely in love with baking chicken breasts, it is so quick and easy! I regularly make my Clean Curried Chicken Bites and these are my latest favourite combo!


This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 Chicken Breasts
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Granules
2 tsp Hot Sauce
2 tsp Oregano
1 tsp of olive oil/coconut oil
Pinch of coarse salt


  1. Pre-heat your oven to 200°c/390°F.
  2. Slice up the chicken into chunks and place in an ovenproof dish.
  3. Drizzle the oil and hot sauce over the chicken and sprinkle the spices and salt.
  4. Toss the chicken pieces around until they are nicely coated before placing in the oven.
  5. Bake in the oven for 20-25 minutes until the chicken is fully cooked.
  6. Serve and enjoy!IMG_7443

Piri Piri Spatchcock Chicken


Perfect for popping on the BBQ this weekend, or simply popping in the oven while you soak up the sun! A great way to dine al fresco with a delicious salad.


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

1 medium chicken (1kg)
1 large green chilli
4 cloves garlic
2 large handfuls of fresh coriander
4 tbsp of lemon juice
2 tbsp white wine vinegar
1 tsp smoked paprika
2 tsp oregano
1 tsp coconut oil
Large pinch of coarse salt
1 lemon chopped into rings


  1. To spatchcock, the chicken, place it breast-side down, with the legs facing you, using scissors, cut up along each side of the backbone to remove it.
  2. Open the chicken out and turn over, flatten the breastbone with your hand to spread the chicken out.
  3. Set the chicken aside while you prepare the piri piri marinade.
  4. To make the marinade place all of the remaining ingredients bar the chopped lemon into a small bowl.
  5. Using a hand blender, blitz until you have a nice paste. (Alternatively, you can do this in your food processor)
  6. Cover the chicken with the paste and set aside to marinade for 15-20 minutes.
  7. In the meantime, preheat your oven to 180°C fan, 350–375°F.
  8. Lay the lemon slices out on an oven proof dish and place the chicken on top.
  9. Bake in the oven for 60 minutes, until fully cooked.
  10. Remove from the oven and loosely cover with tin foil, allow the chicken to rest for 10 minutes before serving.IMG_7271

Prawn and Avocado Bites


Prawn and Avocado Bites make for the perfect summer canape! I absolutely love guac and prawns, the addition of cucumber makes for the perfect vessel! If you would like to bulk it up a bit then subbing the cucumber for sweet potato would be delicious!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

125g (20) raw king prawns
1 avocado (100g)
300g cucumber
1 tsp coconut oil

For the guac:
2 tbsp lemon juice
1/8 tsp garlic salt
1/8 tsp cayenne pepper
Large bunch of fresh coriander

For the prawns:
1/8 tsp cayenne pepper
1/8 tsp garlic salt
1/4 tsp oregano
large pinch coarse salt
1 tbsp lemon juice


  1. Begin by slicing the cucumber into rounds, you will need one for every prawn!
  2. In a large bowl mash the avocado and mix the remainder of the guac ingredients.
  3. Heat a large pan with the coconut oil, once it is nice and hot add the prawns, sprinkle on the spices & salt.
  4. Cook for 1-2 minutes before adding the lemon juice and turning them onto the opposite side.
  5. Cook for a further minute or so until fully cooked and then remove from the heat.
  6. Stack the cucumber with a spoonful of guac.
  7. Finally add a prawn on top of each, repeating until you have used up all of the ingredients, serve and enjoy!


Smoky Chilli Popcorn


This smoky chilli popcorn is the perfect thing to sit down and relax with over the weekend!


This recipe is Gluten Free, Dairy Free & Vegan

2/3 cup (140g) whole grain corn kernels
2 tbsp coconut oil
1/2 tsp smoked paprika
1/4 tsp cumin
1/4 tsp garlic salt
1/4 tsp cayenne pepper
large pinch of coarse salt


  1. In a large saucepan heat the coconut oil on high.
  2. Once the coconut oil is fully melted and piping hot, add the corn kernels, reduce the heat and place a lid on top.
  3. Keep the saucepan over a medium heat, once you start to hear popping shake the saucepan continuously until it stops.
  4. Remove from the heat and place the popcorn in a large bowl, toss in the spice and salt and mix until evenly dispersed.
  5. Serve and enjoy!