Healthy Banana Bread!



  • 2 medium bananas (make sure it is very ripe and mashed up)
  • 2 1/2 tbsp (50g) honey
  • 3 1/2 tbsp (50g) butter or coconut oil, melted
  • 4 eggs (~200g)
  • 1/2 cup (55g) coconut flour
  • 1/2 cup (50g) almond meal
  • 3/4 tsp baking soda


1. Preheat your oven to 170C/340F.

2. Grease and line a small loaf tin (21cm x 7.5cm deep loaf tin) and set aside.

In a medium mixing bowl, mash your bananas and add in your honey, melted butter/coconut oil and eggs.

3. Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. It’s more of a pancake batter consistency than a thick cake batter, however, if your mix is extremely liquidy, add in coconut flour one teaspoon at a time.

4. Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it – cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean – If your banana bread is browning too quickly but isn’t cooked in the middle, cover it with foil.

5. Allow to cool completely before slicing.

We find this banana bread keeps best in a sealed container in the refrigerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.

Naughty but Nice Rumballs


250g Plain Biscuits

395g Condensed milk

1/4 cup Cocoa (sift out the cocoa to get rid of the lumps)

2 cup – dessicated Coconut (one cup is used for coating)

2-3 Tblespns Rum (Bunderberg rum works well)



Using a food processor combine all ingredients.

Wet hands and roll mixture into small balls then coat in coconut.

Refrigerate or freeze prior to serving.



Easy Christmas Salad that’ll make you smile

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200g each green beans, sugar snap peas & snow peas

150g baby spinach leaves

1 bunch mint leaves

1 red onion thinly sliced

1 pomegranate

1/4 cup mixed pumpkin, sunflower seeds & walnuts

1 block haloumi cheese sliced


Dressing Ingredients:

125ml extra virgin olive oil

1 tbs Dijon mustard

2 tbs red wine vinegar

1 clove garlic crushed

1 tsp caster sugar or 1tbs rice malt syrup



Steam beans and peas until just tender (they should still crunch). Refresh in cold water and drain.

While beans are cooking toast seeds in a dry pan.

Add 1tsp of olive oil to the pan and heat. Cook haloumi slices on both sides until golden brown. Cool and tear into pieces.

Whisk dressing ingredients together. then toss in a big bowl with spinach, mint, red onion haloumi, seeds and pomegranate.



Nicole’s Easy Bake Rolled Oat Cookies

oat cookies

Preparation time: 15 minutes

Cook time: 45-50 minutes (Depending on how crispy you like your cookies)


1 cup rolled oats

1 cup Almond milk

1 egg

1 cup Gluten-free self raising flour

1/2 cup dates (diced up)

1/2 cup of mixed sultanas & seeds mix (bought from Aldi)

1/4 cup shredded coconut

3x table spoons coconut oil

Optional: cinnamon powder (to sprinkle on top of the cookies before baking)



1. Combine oats, egg, dates, sultana mix and coconut oil together.

2. Add the flour & almond milk, Mix until the mixture has absorbed the almond milk.

3. Place on baking tray and bake for 45-50 minutes.



Juice – Immune Booster

Try this juice combo for an immune boosting effect.

1 whole carrot – washed but not peeled

1 whole orange, peeled

½ lemon, peeled

small slice of ginger

Pinch of turmeric

Pinch of cinnamon

1  1/2  cups filtered water or coconut water

Combine all the ingredients into a good high performance blender. Blend until combined.

Serve in a large glass & enjoy!

Immune Booster Juice

Super Tasty, Super Easy Thai Chicken Balls


  • Equipment:
  • 12-hole muffin pan
  • bowl


  • 500 g chicken mince
  • 1/4 cup oyster sauce
  • 2 cloves garlic crushed
  • 1 tbs fish sauce
  • 1/2 cup coriander finely chopped
  • 160 mls coconut milk
  • 1 tsp soy sauce *to serve
  • 1 chilli sliced *to serve


  • STEP 1Preheat oven to 200C. Grease two 12 hole, non-stick mini muffin pans.
  • STEP 2Combine mince, oyster sauce, garlic, fish sauce, coriander and coconut milk in a large bowl.
  • STEP 3Place rounded tablespoons of mixture into prepared pans.
  • STEP 4Bake for about 15 minutes or until cooked.
  • STEP 5Turn balls out and serve hot with recommended sauces above.


These are suitable to freeze. A great idea for unexpected guests. You do not need to roll these chicken balls; all you do is place a tablespoon of mixture into tin.