Trip Choc Cookies Recipe

Piles and piles of Triple Chocolate Cookies!!! It must be Easter or something!? 😂

... This way you can "stretch" your chocolate binging over a greater volume of awesomeness (and budget)- with at least a few healthier upgrades snuck in there too.


You could even make them Quadruple chocolate cookies that look like decorated Easter eggs by forming them into the shape of eggs and drizzling melted white chocolate over!

The benefit of these cookies is they won't change shape when baking so form them as you like.

... You might want to reduce the sugar to half of your doing that though 😅


  • 2 ½ Cups (180g) Coconut, desiccated

  • ¾ - 1 Cup (120g) Coconut sugar (or other)

  • 1 Cup (140g) Buckwheat flour

  • ⅔ Cup (60g) Cacao 

  • 3 Tbsp (25g) Flaxmeal, or 2 Tbsp Psyllium

  • ¼ tsp Salt

  • ¼ Cup (35g) Cacao nibs (optional)

  • ¼ Cup (35g) Dark chocolate chunks

  • 2 tsp Vanilla

  • ¼ Cup (60g) Non-dairy milk of choice or water

  • ¼ Cup (60g) Water

  • ½ Cup (110g) Cold-pressed organic sunflower oil or other light-flavoured oil


🍪 Combine all the dry ingredients in a mixing bowl. Mix well.
🍪 Pre-heat the oven to 180°C (350°F).
🍪 Pour the liquid ingredients over and mix into a dough. 
🍪 Add more flour (1 Tbsp at a time) if it seems too wet and sticky. Add a dash more liquid if it is not quite holding together easily.
🍪 Form your desired cookie size and shapes and place them on a baking tray. They won’t change shape so you can place them close together. (paper not needed).
🍪 Bake for 10minutes.


Sesame Slaw Recipe

A twist on the ol’ faithful dish that ALWAYS ends up at parties as a side. This one is better than Grandma’s (or the one from the supermarket), trust me!! Best prepared with a mandolin slicer.

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  • ⅓ Purple Cabbage 

  • ⅓ sm. Green Cabbage or Wombok 

  • 2 med. Carrots 

  • ½ - 1 Fennel, white part 

  • 3 stems Shallots/Green onions 

  • 1+ Cup Fresh mint, chives, thai basil, and/ or coriander 

  • ¼ Cup Sesame seeds, toasted 

  • 1-2 Cups Vermicelli rice noodles or Kelp noodles (optional) 


  • 7 Tbsp Toasted Sesame oil 

  • 4 Tbsp Lime juice (or lemon) 

  • 2 Tbsp Miso paste (or tamari, or fish sauce) 

  • 1 ½ Tbsp Ginger, paste or fresh minced 

  • 2 tsp Honey 

  • taste Salt & Pepper 


  1. A Food processor or mandolin will make this salad so easy that you could 'whip it up' in a pinch - versus trying to achieve the same result through your awesome knife skills alone! 

  2. Use the thinnest slicing blade/setting on your chosen equipment and thinly slice through the cabbages, carrot, and fennel. 

  3. Take the carrot pile, and slice through into matchstick shapes roughly with a knife. 

  4. If the fennel leaves quite large pieces, you may wish to do a few cuts through this pile as well. 

  5. Put these veggies into a big mixing bowl. 

  6. With a knife, thinly slice rounds of shallots and all your chosen herbs nice and fine. 

  7. Toast the sesame seeds (do more for another use later if while you're at it) in either a hot frying pan, tossing continuously - or under the grill, watching them like a hawk until done. 

  8. Remove from the heat source and set aside. 

  9. Make the dressing by putting all the dressing ingredients into a jar or bullet blender and shaking/blending until smooth. 

     Noodle Options: 

  10. The Kelp noodles do not require cooking, they provide a delicious and unique texture all on their own. The Vermicelli noodles will need to be cooked... 

  11. Use a large frying pan. Set it to high heat. Put the vermicelli noodle clumps into it, along with approximately 1 Cup of water. 

  12. Put the lid on and boil them for a couple of minutes, stirring them around the pan if needed to distribute them evenly. 

  13. Keep adding water as needed, but only just until the noodles seem to be mostly softened. We don't want to overcook them. 

  14. Take the lid off, add ~1-2 Tbsp of oil of choice (peanut, avocado and refined coconut are safest at high heat) and turn the heat down to med-low. The intention is to dry them out a bit by frying them at low heat. 

  15. Once they are cooked through and slightly fried they are ready. 

  16. Top the noodles and sesame seeds over the slaw and enjoy! 


Don't throw the rest of the fennel away! The green tops can be sliced thin and used in stir-fry; added to soups; broth; or made into tea. The frilly green parts are delicious and light in salads; on canapes; or in salad dressings. You can use it all! 

This salad can be turned into a meal in and of itself by having more - and with the option of adding a side of fried tempeh pieces; marinated-and-baked tofu cubes; avocado; or toasted cashews. 

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Lil Nuggets Recipe

A common “fall back” for many families with picky eaters are chicken nuggets, quick, easy and designed for little taste buds to like them. This pains me, as the ingredients of some of the most common chicken nuggets on the market are fillers and frankenfoods. Here is the ingredient list for one nugget product (I’ve bolded the ingredients that could be classified as real food):

RSPCA Approved Chicken (45%) Breadcrumbs (Wheat Flour, Sugar, Salt, Yeast, Wheat Gluten, Canola Oil, Natural Colours (Curcumin, Paprika Oleoresins), Herb Extract (Rosemary)), Water, Canola Oil, Flour Mix (Wheat Flour, Sugar, Salt, Wheat Gluten, Vegetable Powder), Maize Starch, Batter (Wheat Flour, Thickener (1404 from Maize), Salt, Soya Flour, Emulsifier (322 from Soy), Natural Colour (Paprika Oleoresins)), Soya Protein, Marinade (Maltodextrin, Mineral Salts 1451, 508), Thickener (407a), Yeast Extract, Salt, Hydrolysed Vegetable Protein, Acidity Regulators (296, 270, 330), Natural Flavour, Herb & Spice Extracts.

Why is such a simple food FULL of c@#p? Why is ok to do this, simply to make the food cheaper? I was a little cranky (as you can tell!) so, I got to work and created a nugget recipe that you will LOVE! All real food, with real natural flavours! There is a little twist, to change things up a little, but trust me, you’ll love these Lil’ Nuggets.

Lil' Nuggets


  • ½ Cup 30g Cornflakes (organic, apple juice sweetened ideally) 

  • 2 Tbsp 20g Polenta 

  • ⅔ Cup 70g Oatmeal 

  • ⅓ Cup 20g Nutritional Yeast 

  • ½ tsp Onion powder** 

  • ½ tsp Garlic powder, or fresh minced** 

  • ½ tsp Smoked Paprika** 

  • 1 med. Onion, any 

  • 1 Tbsp Olive oil 

  • 1 tsp Salt 

  • 1 lg. pkg. 500g Organic Firm Tofu 

  • 1 tin 240g Chickpeas, drained 

     **If making these for kids, you may wish to only add a pinch of each of these ingredients*, or omit all together. 


  1. In a clean, dry food processor, blitz the cornflakes until a fine meal texture is reached. 

  2. Transfer this into a medium-sized bowl and add the polenta. 

  3. Add the oatmeal, nutritional yeast and spices to the food processor. Blitz for a second or two to fine up the oatmeal 

  4. Transfer this into a mixing bowl for now. 

  5. Since you're using the food processor anyways, have it quickly chop up your onion to a finely-diced texture (smoother is fine too). 

  6. In a small saucepan (or Thermomix 7min/105°/speed 1), add the oil and salt, and saute the onion until soft and slightly caramelised. 

  7. Cut the tofu into rough cubes and add it to the food processor bowl, with the cooked onions, and chickpeas. 

  8. Blitz this until a chunky 'paste' forms. It should be mostly smooth, but also still have a few tiny pieces that are only just distinguishable. 

  9. Transfer this into the mixing bowl with the oatmeal and stir evenly through. 

  10. Form this 'dough' into your desired size and shape of nuggets and put them into the cornflake bowl. 

  11. Once you have 3-4 in that bowl, press each nugget gently into the crumb to coat on all sides. 

  12. Arrange the coated nuggets on a baking tray, (it doesn't need baking paper). 

  13. Bake for approximately 20min on 190°C (375°F). 

  14. Remove from the oven to flip each one. 

  15. Continue baking for a final 15-20min. 

  16. Enjoy hot out of the oven, or cold the next day. Suggestions below. 

Lil' Nuggets


Freeze extra nuggets before baking them, for an easy grab on a busy night. Bake straight from frozen at 180°C but put them into a cold oven and allow it to pre-heat with them inside. It may take an extra 10min. 

These make a great wrap filling, along with plenty of other salad ingredients and your favourite sauce. 

Dipping sauce ideas could include homemade BBQ sauce, tomato sauce, aioli, salad dressings, sweet chili, pesto, etc. 

Add any other spices you fancy and turn them into fancy adult appetizers for a party. They could be shaped into tiny balls or large balls with a stick in them. They could even be served similarly to a corn dog. 

Matcha Maker Muffins Recipe

Muffins are my absolute fave - the perfect baked good, snack size and a great way to sneak a LOT of goodness in! You’ll see this recipe has a whole lot of super boosts, including chia seeds, the green goddess Matcha and a whole lot of veggies and fruit!

For school friendly, scroll down to read on my almond substitute.

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¼ Cup (50g) Chia seeds 

1 Cup (260g) Coconut cream 

3 tsp Matcha green tea powder 

1-2 tsp Other super greens powder (optional) 

2 tsp Vanilla 

⅓ Cup (115g) Honey 

1 ea. (350g) Zucchini, Apple, Banana (or more of any one of them to total 350g) 

2 Cups (230g) Almond meal 

¾ Cup (140g) Tapioca or Potato starch 

2 tsp Baking powder 

¼ tsp Salt 

⅓ Cup Dark chocolate chunks/chips or ⅔ Cup blueberries 


  1. Pre-heat the oven to 180°C (360°F). 

  2. In a medium-sized mixing bowl, combine the chia, coconut cream, powders, vanilla, and honey. Stir well and break up chia clumps. 

  3. In a food processor or blender, blend the veggies/fruit until smooth. 

  4. Combine the two wet mixtures into the mixing bowl. 

  5. Add the dry ingredients on top and stir only until the last bit of flour is moistened, no more. 

  6. Transfer immediately into cupcake/muffin containers. 

  7. It will fill 12 to the top, but you could space it over 16 smaller ones instead if you wished. 

  8. Bake for ~35 min. or until the tops have become slightly browned and are stable when pressed lightly with your finger. 

  9. Allow to cool for at least 20 minutes so they can finish setting. 

  10. If there are still some left after 2 days (highly unlikely ;)) then transfer them to the fridge or freezer. 


  • Why Matcha you ask? So you can have superpowers! ...the benefits of green tea are innumerable;

  • Don't like the taste of green tea? That's ok. These muffins end up disguising it and the green colour of the raw batter seems to bake out too (unfortunate, because I was going for bright green muffins ;) - haha) 

  • Can't send nuts to school? Substitute 350g of all-purpose gluten free flour for the almond meal and tapioca instead. 

  • Double or triple batches are highly recommended. They freeze well, thaw well, and also toast well under the grill .

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Cajun Sticks Recipe

Prep+Cook Times: 15 + 45 min. | Level: Beginner | Serves: 6

Oh my! I love potatoes! The humble potato is such a delight and brings a whole lot of fibre, vitamin B6 and so much more. Prepared with my delish Cajun Spice Mix, you will be in heaven. Make sure you make a big batch of the spice mix, it works well beyond this recipe, you’ll be sprinkling it EVERYWHERE!



Cajun Spice Mix (a double batch) 

  • 5 tsp Paprika powder 

  • 1 Tbsp Nutritional yeast 

  • 1 Tbsp Garlic powder 

  • 1 Tbsp Onion powder 

  • 1 Tbsp Italian herbs (or oregano + thyme + pepper + marjoram) 

  • 1 Tbsp Salt 

  • 1 tsp Thyme 

  • ½ tsp Smoked paprika 

  • ½ tsp Chili or cayenne powder 

Cajun Sticks

  • ~6 lg. 1.6kg Potatoes (variety good for baking) 

  • 4 Tbsp Cajun spice mix (from above) 

  • 3 Tbsp Polenta 

  • 3 Tbsp Olive oil 


  1. Wash and spot-peel the potatoes. 

  2. Use a food processor or mandolin to cut them into large matchsticks or any other small-ish shape you prefer. 

  3. Soak the cut potatoes in a bowl of water for at least 10min. 

  4. Prepare the spice mixture by mixing all the dry spices together. *Note that this will make enough for 2 batches of Cajun Sticks. 

  5. Pre-heat the oven to 190°C (375°F) 

  6. Drain the water from the potatoes. 

  7. Toss the potatoes in the olive oil first, then the cajun spice mix and polenta. 

  8. Arrange the coated potatoes on 2-3 baking trays so that they are roughly only 1 layer deep. 

  9. Bake for 45min or until cooked to your liking. 

  10. Be quick to get your share, they'll disappear quickly! 


  • mmmm.... moreish can we say? Use your extra cajun spice mix either on another (faster) batch of these or use it like taco seasoning in mince, veggie 'mince', refried beans, or the stew-like dish called Chili. Add some to guacamole, salsa, or even hummus for a little something different. You can add it to anything really, where ever you need some Oomph! 

  • Some potatoes will yield much yummier textures when baked this way. If at first you don't succeed, try another variety. 

  • Get organised in advance and make a double/triple batch of these to have ready in the freezer. Par-boil them for approx. 6 minutes before tossing them in the coatings. Freeze them flat on a baking tray first and once frozen, transfer them to another container in the freezer for easy separating and baking another day. 

Cajun Sticks