Winning Weekend Chicken Dippers



500 grams boneless, skinless chicken breasts
1 Cup Almonds, milled
1 Tbsp. Smoked Paprika
½ Tsp. Garlic Powder
1 Tsp. Ground Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Black Pepper
1 Tsp. Salt
2 Eggs, beaten
Olive Oil Cooking Spray



Preheat oven to 190 Degrees C.
Slice chicken breasts into long strips about an inch wide.
Mix together milled almonds, smoked paprika, garlic, ground cumin, cayenne, pepper, and salt.
Dip chicken pieces in egg and then coat with almond spice mixture.
Place on parchment paper greased with cooking spray.
Bake for 20-25 minutes, until golden
Serve with a yummy dipping sauce and maybe with some sweet potato fries or my Cheesy Broccoli Tots for a Friday night treat.

Zucchini Pasta

Seriously guys, I cant praise this stuff enough – it’s a game changer!
If you’ve read my Kitchen Essentials post amongst others, you’ll know how
deeply in love I am with The Spiralizer.
The dish I make the most with my Spiralizer is definitely Zucchini Pasta.
Like regular pasta, it’s so versatile and convenient to make. You can have it
so many different ways so it’s a dish that is hard to be bored of and you can
have some fun in the kitchen too trying out different sauces and other ingredients.

I benchmark my servings on about 1 medium zucchini per person which is ideal for upping your green intake every day.


You simply chop off each end of the zucchini and swirl it through the Spiralizer using either the thin or thicker noodle blade, depending on preference.
Place he zucchini in a pot of water and bring to the boil. Cook for only 3-5 minutes.
After straining, there is an optional choice to add the zucchini to a hot, greased pan and sauté for 1-2 minutes but you don’t have to.
Once cooked, leave to one side until your pasta sauce or whatever ingredients you’re using are ready.
Serve your zucchini pasta and its accompaniment as you would a regular pasta dish and enjoy a clean, green, wholesome meal.

Here are some of my absolute favourite ways to serve Zucchini Pasta;

Zucchini Pasta tossed with Mozzarella Pearls, Spinach, Cherry Tomatoes and Garlic Oil.


Zucchini Pasta mixed with Fresh Basil Pesto and grated Parmesan.

Zucchini Pasta served with Turkey Mince Bolognese (see my upcoming post on my homemade Bolognese sauce for deets).

Zucchini Pasta with Goats Cheese, Mushroom and Broccoli.


Zucchini Pasta with Pancetta, Garlic and Parmesan.

Spiralized Twisty Fries

This version of the fast food favourite takes only five minutes to put together and is super satisfying.
You also get to play with my favourite kitchen toy; The Spiralizer, which is always fun (for me)!
Not even a recipe really, all you need is your desired mix of seasoning and a potato. Simples!


My seasoning mix is pretty predictable as you’ll note from so many of my recipes and is only a guideline for you to use,
coat your twisties with whatever seasoning you’re in the mood for.
Below is my usual;

1 Tsp. Garlic Powder
1 Tsp. Smoked Paprika
1 Tsp. Cracked Black Pepper
1 Tsp. Salt
1/2 Tsp. Chili Flakes
1. Tbsp. Olive Oil

You will also need 1 large (sweet) potato


Preheat the oven to 160 Degrees C.
I always leave the skin on the potato or sweet potato as so much of the vegetables nutrition is locked into the skin.
My advice is to give the spud a good scrub and then swirl it through your Spiralizer.
Once Spiralized, coat the twisties in the olive oil and your chosen seasoning evenly.
Spread them out on some greased parchment paper and place on an oven tray in the middle of your oven.
These twisty fries only need about 8-10 minutes so be sure to keep an eye on them, shaking the tray about 5 minutes in to
keep them from sticking to the parchment paper.
Remove your twisty fries from the oven once golden brown and serve with your favourite sauce.

Zucchini Lasagne

A family fave, lasagne is an ideal way to cook up and serve up a slap up meal. If you’re cooking just for one or maybe two people like myself, its also great for meal prepping and stocking up the freezer.
This version of the recipe has recently become super popular with food gurus like Rosanna Purcell including her take on the dish in her recent publication Natural Born Feeder.
I first heard about this twist on the traditional recipe over in Australia a few years back and since I first tried my hand with it, I am totally converted and honestly don’t think I’ve made it without zucchini since.
Zucchini lasagne is a healthy way to get your comfort food kick but to also up your green intake and curb the carbs. Its just as easy to make and tastes awesome.


500 gram lean mince, beef or turkey
1 large / 2 medium zucchinis, thinly sliced
1 brown onion, chopped
2 cloves garlic, chopped
250 gram punnet of field mushrooms, chopped (optional)
1 tin chopped tomatoes
1 big dash of balsamic vinegar
1 beef stock cube, crumbled
300 gram white sauce (see below for method)
1/2 cup grated parmesan
Salt & Pepper
2 Tbsp. Mixed Herbs
1 Tbsp. Olive Oil

White Sauce

There are a couple of different ways to whip up the white sauce to your recipe, depending on your preferences.

1. Buy a jar of white sauce from the local supermarket if you’re time poor or you’re not
confident enough to make your own.

2. Milk Alternative
600ml/1 pint low-fat milk
1 bay leaf
2 tablespoons cornflour
3 tablespoons cold low-fat milk
1 teaspoon mustard of your choice

Gently heat the milk and the bay leaf in a medium sized pot.
Slowly bring to the boil, then remove from the heat and leave for 15 minutes.
Blend together the cornflour and 3 tablespoons of cold milk separately.
Pour the strained milk mixture back into the pot.
Gradually add the cornflour mixture in.
Cook over a medium heat, stirring all the time to make a smooth sauce.
Simmer on low for 1 minute.
Add mustard and extra milk if necessary.

3. Natural Yoghurt Alternative
500 gram natural yogurt
2 eggs, beaten
1 pinch nutmeg
Salt & Pepper
Mix all of the above together until smooth and use as your sauce.
I tend to use this method as I find it the easier and healthier choice personally.


Preheat your oven to 180 degrees C.
Heat the olive oil on a pan and add your onions and garlic.
Once the onion and garlic have began to cook through, add your mince and stir.
If you are using mushrooms or any other veg you might like, wait for the mice to brown and then add.
Once your mix has began to cook through, add your crumbled stock cube, balsamic vinegar, mixed herbs, salt and pepper.
Spread and stir the mix evenly for about a minute and then add the tin of chopped tomatoes.
Once you have stirred this all through, reduce the heat and let the mix bubble away.
Thinly slice the zucchini using either a knife or a slicing blade on a mandolin / vegetable slicer.
Pour about half of your mice mixture into a medium-large lasagne dish.
over the mix with a layer of zucchini slices and then add a layer of white sauce.
Repeat this step until all your mix has been used up.
Be sure to finish with a layer of white sauce and then sprinkle the parmesan cheese over this.
Place in the oven and let it cook away for about 35-40 minutes.
Remove from the oven, scoop up a serve and have it with some sweet potato fries, salad or garlic bread.


Porridge Bread – The Ultimate Alternative!

Anyone who knows me will tell you that I literally cannot get over this concept as an alternative to regular bread. I genuinely think it is one of the best ideas to hit the healthy food lovers menu-ever!
Porridge bread is simple, wholesome and a genuine alternative to bread. It can be made as sweet or savoury and I guarantee you will wolf it down.
My favourite way to have porridge bread is toasted with a poached egg for breakfast but that’s not to say you won’t find me adding some fresh raspberries through it and
enjoying it with a nice big cup of tea in the evenings either.

The basic recipe is as follows but scroll down further for some ideas as to what else you can add.



1 large tub of (fat free) Greek style yoghurt (usually 500 ml)
2 large tubs of porridge oats (rinse out the yoghurt tub and fill twice with oats)
1 Tbsp. Baking Soda
1 Tsp. Salt
125 gram of your favourite extras

Extras for porridge bread can be anything you like really, here is some inspo if you’re not sure where to start;

Pumpkin seeds
Flax seeds
Chia seeds
4 seed mix
Crushed almonds
Crushed walnuts
Crushed hazelnuts
Chopped olives
Chopped sundried tomatoes
Finely chopped pancetta
Grated parmesan
Chopped pitted dates
Dried figs



Preheat your oven to 180 Degrees C.
Grease up a medium size loaf tin or line with parchment paper.
In a large mixing bowl, pour in yogurt and add the baking soda and salt.
Stir briskly until the mix starts to fizz and rise.
Rinse out the yoghurt tub and fill twice with porridge oats, stirring the oats into the mixture.
Add any extra ingredients you like and continue to stir until it has been evenly mixed through.
Fill the loaf tin with the bread mix, pushing it down with a wooden spoon to ensure theres no air pockets.
Pop into the oven on the middle shelf and bake for 40 minutes.
Remove the bread from the loaf tin after 40 minutes and return to the oven for a further ten minutes.
Place the loaf on a wire rack and let cool for several minutes.
Depending on whether you have made a savoury or sweet loaf, smother yourself a slice in butter, jam, honey – whatever!


Enjoy a seriously tasty slice of guilt free homemade bread with a cuppa for breakfast,
soup for lunch or as a little snack in between.


Oat & Banana Cookies

Another whopper cheat treat, these oat and banana cookies
barely even have a recipe folks!
It’s more or less mushing everything up in a bowl and baking them.
They are a quick and healthy snack that require very little effort
and can be stored for 2-3 days – if you haven’t scoffed them all by then.
Again, personal preference is key here when it comes to deciding on extras so feel free to add in whatever you’re craving.

Here are some suggestions in case you can’t decide;

(Dark) Chocolate Chips
Dried Cranberries
Dollop of Peanut Butter
Chopped Almonds
Desiccated Coconut
Chopped Dates
Cacao Nibs
Squidge of Honey

The Method is Easy Peasy!

Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Mash two large bananas with 500 grams of porridge oats along with your desired extra ingredients in a bowl until it’s all mushed up together like a cookie dough.
Take a small handful of the dough and roll into a cookie shape, placing on the parchment paper. Continue this step until all the dough has been used up.
Pop your cookies into the oven and bake for about 12-15 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes.
Boil the kettle, make a brew and enjoy!

(Tip: if you would like a smoother finish to your cookies, mill your porridge oats in a food processor or Nutribullet before mashing them into the bananas. This creates a flour-like consistency)

Banana Pancakes

As you will gather from my recipes, I’m a big fan of simplicity.
The easier the recipe, the better.
Banana Pancakes literally could not be easier to make and they taste magical.
You can add any number of toppings or fillings to your healthy treat or weekend breakfast and I promise they will taste great.

All you need is 1 banana and two eggs for each pancake and a good non-stick pan.
My favourite toppings are blueberries, natural yoghurt and a squidge of honey.
Other serving suggestions could be strawberries, kiwi, raspberries, mint leaves, melted dark chocolate, dark chocolate chips, whatever tickles your fancy.

To slap together your pancake, simply mash up the banana with two beaten eggs until you reach an even consistency, pour onto a lightly greased pan and fry for a couple of minutes each side.

Add your toppings and enjoy.
It is literally that simple!