Deliciously Healthy Homemade Granola

IMG_5739 I’m a self confessed cereal lover. However, I avoid most cereals due to the lack of vitamins, overload in sugars, oils, chemicals and GMO foods found within the products.  Enter my super delicious granola. The secret to good granola is all in the oven: slowly toasting the nuts & oats over a long period of time.

*Warning – it will be incredibly hard to not eat this granola fresh from the oven as aromas of honey, vanilla, cinnamon and roasting oats take over your kitchen. This recipe is easy to make and contains no artificial sweetener, additional oils or chemicals. In fact, it’s really quite healthy.  The base of my granola is half whole grain rolled oats and half buckwheat. (For those who don’t know – buckwheat is a high protein seed and is gluten free.)  It has added value such as nuts (for additional protein), flax (for fiber), goji berries (antioxidant), raisons (vitamin B, iron & potassium) and cinnamon (blood sugar control) . But despite all the healthy reasons to eat it – the best reason is because it’s freakin delicious!


  1. 1 cup wholegrain rolled oatsIMG_5740
  2. 1 cup buckwheat
  3. 200g almonds
  4. 70g cashews
  5. 30g sunflower seeds
  6. 1 teaspoon cinnamon
  7. 1 tbsp flax seeds
  8. 1 teaspoon vanilla bean paste
  9. 2-3 tbsp organic honey
  10. 130g dried fruit (I used dried goji berries, apricots, cranberries, raisons and blueberries)


  • Preheat oven to 120c
  • Combine ingredients #1-6 in a bowl
  • Warm honey & vanilla and stir through the dry mix – coating the nuts & oats
  • Very thinly arrange on a baking tray (I spread across 2 trays on baking paper)
  • Toast the granola for 1 hour or until golden. I rotated my trays every 15 minutes while baking.
  • Once baked, allow to cool and stir through the dried fruits & flax.

Healthy Blueberry Vanilla Protein Muffins

Muffin 1I’m officially back. After an extra long holiday filled with delicious food, drinks and more delicious food, I am very happy to be home and back into the routine. The only vegetable my body consumed for the past 3 weeks was served with chicken wings and dipped in blue cheese dressing. Do I regret it? Absolutely not… I ate my way across North America and it was glorious. Am I ready get back into healthy eating? Most definitely (especially since it turned summer in Australia while I was away). Last night I created these Blueberry Vanilla Protein Muffins. They are super easy and quick to make and are a perfect ‘snack’ to kick the sweet craving while being healthy. The come in around 100-140 calories depending on the protein powder you use.

Ingredients (12 muffins):muffin 2

  • 8 egg whites
  • 2 tsp baking powder
  • 1 tbsp vanilla extract
  • 1 cup wholegrain rolled oats
  • 1/2 sugar free applesauce
  • 1/2 cup low fat cottage cheese
  • 1 cup blueberries
  • 1/4 chopped almonds
  • 1 tsp cinnamon
  • 1 scoop protein powder (optional)


  • Preheat oven to 180 degrees
  • Beat egg whites. Add vanilla & apple sauce, mix, baking powder, salt, oats & protein powder.
  • Add cottage cheese, mix. Stir through almonds & blueberries.

Bake for 15-20 minutes or until browned.

Healthy Chipotle Chicken Sweet Potato Skins

This recipe hit the spot. I was craving something warm, cheesy, naughty and a little bit Southern but I didn’t want to break the diet. I stumbled across this recipe here, and while my photos aren’t nearly as pretty as hers, I guarantee it was just as tasty! I ended up using 3 sweet potatoes and only had one half myself / per serving with steamed green beans…so we have lots of left-overs (not to mention the scooped out inside that I’ve been serving as sweet potato mash with random meals).

Sweet potato 1


I followed her recipe for the most part except made the following amendments: Stuffed potato 2

  • I added more spinach to my chicken (even though it doesn’t look like it)
  • I didn’t stir the oil concoction through my chicken however I stirred through the spices
  • I would probably cook mine longer next time to make them more crispy


Baked Chicken Breast stuffed with white wine mushrooms


This was a nothing dinner…that turned out to be quite yummy. It was a “eat what’s left in the fridge” kinda meal and I’m happy to say we were pleasantly surprised. Sliced mushrooms were sautéed in the remnants of white wine, fresh lemon juice & dill. Chicken breasts were flattened, stuffed with mushroom mixture , rolled and then sprinkled with almond meal, salt & pepper and baked. Chicken was accompanied with steamed green beans, rocket salad (with a mixture of goji berries, walnuts, goats cheese & red onion) all topped with a squeeze of lemon. Yum!


Vegan Chickpea Burgers

Chickpea 2These ‘meat-less’ burgers are so versatile! They are delicious, easy to make and healthy! Adjust them to your personal flavour / taste preference.  The man – who hates chickpeas – literally gobbled them up and asked for more.  I used the base recipe from My Eclectic Kitchen. Her vegan cucumber dill sauce (recipe here) is an amazing & easy addition to the recipe (but not necessary). The first time I made these burgers I mashed everything together by hand. It gave the burgers a chunky texture. The second time I used by food processor: it was significantly easier but both ways were equally delicious.  Enjoy them with salad, veggies, on a wrap or in a bun; I don’t think you can go wrong.

Chickpea Burger base (makes 6-8 burgers):

  • 2 x can chickpeas drained & rinsed
  • 2 tbsp LSA (could also just use flax seed)
  • 1 cup whole meal flour
  • 6 tbsp water

Flavour additions:

  • 1 cup green onions or white onions
  •  Cilantro or basil
  •  Garlic, garlic & garlic!
  • Chili
  •  Cumin
  • Chopped capsicumChickpea1
  •  Any other flavour you enjoy.


Mash, process or mix all ingredients together and form into patties.

Heat oil in frying pan and fry until golden on both sides.


Quinoa Stuffed Capsicum with roasted almonds & mint

Quinoa pepper I’m back! I apologise to everyone for my short hiatus…from a torn lumber disc in my back, to a holiday away, to a new 🙂 fiancé with a broken foot -> life has been a little hectic lately. Needless to say I am back in the kitchen and loving it!

Last week our household started a 21 day vegan challenge. We are currently on day 9 and loving it! Who knew there were so many amazing vegan recipes out there.

I thought I’d start my first blog back with one of our favourite vegan hits thus far. I didn’t create it myself – I recreated it from Vegangela. Her site has some amazing vegan recipes and have helped me keep the man (or should I say new fiance) on the vegan challenge with me this long! I made no modifications to her recipe so be sure to head to her site and check it out.


Raw Blueberry Cheesecake


With New Years resolutions comes the promise of eating healthier, making ‘smart food’ decisions and trying to avoid processed foods in general. As you may be aware – I am completely in love with raw, natural deserts. They are so handy to have in stock when you start to crave something sweet. This week I tackled a raw blueberry ‘cheesecake’.  I used a recipe from this fantastic blog – Deliciously Ella – and it was delicious (not to mention super healthy and incredibly easy).  The bottom layer is a wonderful combination of dates & almonds, the middle layer is a creamy combination of cashews, bananas, apple & cinnamon and the top layer is a smooth delicious mix of berries, banana and more cinnamon. Just divine! Now that the first raw cheesecake is under my belt, I can’t wait to start experimenting and creating my own recipes. Stay tuned.

Get the full recipe for this delicious cheesecake here: Deliciously Ella – Raw Blueberry Cheesecake