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Recipes & Motivation

motivation habit 


cold oatmealThis is unbelievably yummy, and at only approximately 220 calories a great snack or breakfast!!


1/3 cup rolled oats (not instant or quick)
1/4 cup skim milk or water (takes nothing away from the taste or texture)
1/3 cup Greek yogurt (I recommend Chobani)
1 and a half teaspoons Chia seeds (black or white)
1-2 teaspoons real maple syrup
Fruit of your choice—I recommend blueberries, strawberries, apple or raspberries!


Combine all of the ingredients except the fruit and mix thoroughly. Add fruit last and stir through. Allow to sit for at least 15 minutes, giving the Chia seeds time to turn gelatinous and make the oatmeal thicken and super cream I prepare 2 batches and leave in fridge overnight-perfect snack or breakfast the next day!


Oatmeal CookiesWhen you need a yummy cookie but don’t want all the nasties that you get with store bought.

1 cup rolled Oats
1 cup Almond Meal
1 cup Spelt Flour
half cup shredded Coconut
half cup coconut or macadamia oil
half cup maple syrup
1 tablespoon Chia Seeds
1 tsp. vanilla
half tsp. fine himalayan pink salt 
half tsp. cinnamon

Preheat the oven to 170 deg. Celsius.
Combine all the ingredients in a large bowl, mixing and squeezing the mixture together until it starts to bind. 
Form into cookies, flatten slightly and sprinkle with oats. 
Bake for 12 mins or until golden. 
I store these in an airtight container in the fridge, not sure how long they will last as I usually finish them off in a couple of days.


These are delicious and healthy pancakes great as a special weekend treat.

makes approximately 9

3 eggs, beaten
half cup milk ( I use almond milk)
1 tablespoon flaxseed meal or oatmeal (optional)
1 tablespoon chia seeds (optional)
1 cup almond meal
half cup spelt flour (or any other flour)
(or you could just do 1.5 cups of almond meal)
1 teaspoon baking powder
half cup ricotta
2 tablespoons coconut sugar (or any other sweetener or none at all)
1 teaspoon vanilla
 Fruit and maple syrup to serve

Combine the eggs, milk and flaxseed. Add the almond meal, flour, chia seeds, sugar, vanilla and baking powder and mix through. Allow to sit for around 10 minutes.
Add the ricotta and start heating the pan with with a little olive/macadamia/coconut oil.
Cook approximately 2 large tablespoons of the mixture over medium heat, until puffed and golden.
Serve with fresh fruit, smashed berries, yoghurt, maple syrup or anything else you love on your pancakes.

Sandra’s amazing Muffins

Sandra's MuffinsIngredients:
2 eggs
half cup of Norbu or sugar
quarter cup of maple syrup
quarter cup macadamia oil
half teaspoon vanilla extract 
1 cup almond meal
1 cup spelt flour
half teaspoon salt
half teaspoon baking soda
zest of one lemon
1 cup sour cream
1 heaping cup of fresh blueberries
1 handful of white choc chips (optional)

Optional Frosting:
cream cheese mixed with maple syrup and vanilla

1. Preheat oven to 180 deg. celcius,  grease muffin tin or line with baking paper/cupcake liners
2. In a large bowl beat eggs, gradually add Norbu (sugar) and maple syrup while continuing to beat.
3. Continue beating while adding the oil and stir in the vanilla and lemon zest.
4. In a seperate bowl combine flour, almond meal, salt and baking soda.
5. Add the dry ingredients to the batter alternately with the sour cream, then add chic chips and finally gently fold in the blueberries.
6. Use a large scoop to add batter to prepared muffin cups.
7. Bake in preheated oven for 18 – 22 minutes. Remove from muffin cups and allow to cool on a wire rack before serving.
8. Add frosting or decorate with nuts once cooled.


Evie’s Breakfast Pudding

Eve's Breakfast Pudding

2 tsp unflavoured powdered gelatine
2 TBSP water
400ml Coconut milk
¼ Cup Chia seeds (either colour or mix is fine)
¼ Cup Shredded carrots
½ teaspoon vanilla powder (or a vanilla bean cut lengthwise and seeds scraped in)
½ tsp ground ginger
¼ tsp nutmeg or mace
¼ tsp cinnamon
½ tsp ground turmeric (optional, it makes the mix quite yellow)

Homemade granola
Fresh cut fruits of your choice or stewed fruits
Jalna biodynamic natural yoghurt or your choice of yoghurt

Place the water in a bowl and sprinkle the gelatine overtop. Set aside and allow to bloom (soften).
In a saucepan, combine coconut milk, carrots, and spices. Heat the mixture to a soft boil and allow the carrots to soften (approx. 10 minutes).
Remove from heat and either use a stick blender and blend well together. Alternatively, pour the mixture in a blender and mix well. (Make sure to remove the vanilla pod if used)
Return the mixture onto a low heat, mix in the gelatine until completely dissolved.
Add in the chia seeds, mix well.
Pour the mixture into a container, cover with a piece of plastic wrap straight onto the mixture to keep it from forming a film. Let it set overnight or 6-8 hrs.
Serve as desired with the toppings of your choice and enjoy!

I have played with the flavours; I used grated pumpkin and pear; or grated apple and carrots. Recently, I used 1 banana. Really anything goes, including with the spices. It is up to your taste buds.
The mix will be like a panacotta with texture from the carrots and the chia seeds.
I don’t use any sweetener but if you want to have some, ¼ Cup of honey or pure maple syrup is good.
It is important to use a good quality gelatine so that you get the health benefits (great for nails, hair and bones)
It keeps in the fridge for up to 1 week.
Great “on the go” breakfast, place the pudding, fruits, granola and yoghurt in a nice glass jar and take it with you.

Chicken with Haloumi and Honey

chicken and haloumi salad

2 x 200g chicken breast fillets, trimmed
150g haloumi, cut into 4 slices
1 tbsp shredded lemon zest
6 sprigs lemon thyme or normal thyme
1 tbsp olive oil
1 tbsp honey

Preheat oven to 180°C (350°F).
Place the chicken, haloumi, zest and lemon thyme in a ceramic baking dish.
Combine the oil and honey and pour over.
Bake for 18–20 minutes or until chicken is cooked through.

Serve with any kind of salad: I like spinach, roast pumkin, roast tomatoes and pomegranate, and seeds (pumkin and sunflower)
I also had it with couscous, pearl couscous, etc.
It really goes with anything and it is delicious
Use the cooking liquid as the dressing

Oven roasted little tomatoes

roasted tomatoes

500gr little tomatoes of your choice
2TBSP apple cider vinegar
1TBSP good quality olive oil
Salt (to taste)
Dried herbs of choice (to taste)

Preheat the oven to 150C
Halves the tomatoes and place in a baking dish
Lay in the baking dish
Pour the apple cider vinegar, olive oil, and sprinkle salt and dried herbs
Mix well and place in the oven for approximately 1 hour or until they look cooked and have released some of their juice
Allow to cool, place in a glass jar and keep in the fridge

They will keep for a few weeks easily
I used them in my various salad, or for breakfast with poached eggs and avocado, etc. the sky is the limit
Use the liquid in dressing
My herbs of choice are: dried thym, majoram, dill, sage and basilic

Yummy open face sandwich with roast tomatoes, avocado and fresh herbs on a grainy piece of toast
open faced sandwich

Rhubarb and Pear roasted/stewed fruits
Rhubarb and pear roasted fruit

Fruits of your choice & mix of your choice:

Maple syrup (1-2 TBSP depending on the amount of fruit)
Vanilla powder (approx.. 1-2 tsp)
Cinnamon (approx. 1 tsp or to taste)
Juice of ½ an orange (or full depending on the amount of fruit)


Preheat the oven to 150C
Peel (if needed) and cut the fruits in quarters or as required
Place in a baking dish
Sprinkle with cinnamon, vanilla, the maple syrup and the orange juice. Mix well.
Place in the oven and cook for at least 30-45 minutes or until fruits are cooked through
Allow to cool. Store in the fridge in an air thigh container. It will keep for a few weeks.

Pickled Fennel

pickled fennel
1 cup apple cider vinegar
1 cup water
2 tbsp honey
2 tbsp sugar
2 tbsp sea salt (I use Maldon)
1 fennel bulb, very thinly sliced

Place the first four ingredients in a small saucepan and bring to a boil to dissolve the honey, sugar and salt. 
Slice the fennel very thinly and place a bowl.
Allow the pickling liquid to cool for 5 minutes and pour onto the fennel. 
Store in the fridge in a glass jar, it will last for a few weeks

Enjoy in salad, on toast with avocado and eggs, with fish, etc.

For a sweeter taste add a little more sugar or honey. I originally used the Mornington Peninsula apple cider vinegar with honey, which made the pickle sweeter. Normal apple cider vinegar will make the pickle a little more sour.

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