"On the run" Bircher Muesli


This bircher muesli is my go to for mornings on the run. I simply prepare the oats the night before and sometimes have them done up in a jar to grab in the mornings, then top with my favourite topping. Soaking the oats overnight makes the mix creamy and smooth while the seeds add a nice crunch and added nutritional properties to the overall meal. The chia seeds add omega 3 while the pumpkin and sunflower seeds contain monounsaturated fats and omega 6.

Feel free play around with your favourite milk but I enjoy the use of either almond, coconut and almond milk or oat milk.


  • 1 cup rolled oats

  • 1 grated green apple

  • 1 tsp vanilla bean paste

  • 1 tbs chia seeds

  • 1/2 tsp cinnamon

  • 1 tbs kernels and pepita seeds

  • roughly 1 1/4 cups almond milk (or milk of choice)

    Topping Ideas

  • Banana, chopped

  • Yoghurt

  • Fresh or defrost some frozen berries

  • Drizzle of honey

  • In season fresh fruit

  1. Simply combine all ingredients together in a bowl and add just enough milk to cover the oat mix. Cover and refrigerate overnight. In the morning add more milk until at a consistency you like. Feel free to store in jars or containers to have on the go in the morning.

  2. Play around with desired toppings and enjoy!

Carrot Muffins


These little Muffins are a favourite for friends and family. A great way to sneak in an extra vegetable and made gluten and refined sugar-free these are a real treat!

They are super moist thanks to the olive oil and carrots so if not eating right away store them in the fridge or freeze for later use as they do freeze well.

I'm a sucker for a cream cheese icing but if you’re dairy intolerant feel free to give it a miss or use an alternate icing.

I have tried to give options and substitutes for a few of the ingredients as I can understand not everyone has all specific ingredients. With experimentation, I have found the perfect gluten-free combination with the use of the almond meal and buckwheat flour.



  • 1 1/2 cups Almond meal

  • 1/2 cup Buckwheat flour

  • 1 tsp Bicarb soda

  • 1 tsp Baking powder

  • 2 tsp Cinnamon

  • 1 tsp Ground ginger (optional)

  • 1/2 tsp Nutmeg

  • 2 Large carrots grated

  • 1/2 cup Walnuts or pecans chopped

  • 1/4 cup Extra virgin olive oil

  • 3/4 cup Coconut milk (or milk of choice, Almond milk also works well)

  • 1/2 cup rice malt syrup or honey

  • 1 tsp Vanilla bean paste

  • 2 Eggs

  • 1/4 cup Raisins (optional)

    Cream Cheese Icing

  • 100g Cream cheese- at room temperature

  • 1 tsp Honey

  • 1 tsp vanilla bean paste

  • 1 tsp lemon rind

  • 1 tbs lemon juice

  1. Preheat oven to 160 degrees and line 18 muffin holes for later

  2. Mix all dry ingredients together in a bowl

  3. Mix all wet ingredients in a separate bowl. Grate the carrots and toss into the wet mix

  4. Roughly chop the nuts. Gently fold wet mix into the dry with the nuts. Mix until combined and no dry ingredients are left at the bottom

  5. dollop a heaped tablespoon of the mixture into each muffin tin or until 3/4 full. Bake for 20-35 minutes on 160 degrees or until lightly browned, risen and a cake tester comes out clean when tested

  6. Whilst muffins are baking away simply mix the cream cheese icing ingredients together until combined. This is easiest to do when the cream cheese is at room temperature. Test taste the Icing until it's at a sweetness you enjoy

Summer Potato Salad


This is an easy picnic or barbecue stable in the summer and I tend to be lucky if I come back with leftovers. I find the left over mayonnaise a great spread to have ready in the fridge for in sandwiches or the next potatoes salad. Feel free to leave out the bacon for vegetarians or play around and add in 2 hard boiled eggs and leave out the peas if you don’t already have them. Try to go off what you already have in your fridge.


  • 1kg baby potatoes

  • 2 tbls apple cider vinegar

  • 4 spring onions or handful of chives, finely chopped

  • handful mint

  • handful parsley

  • 1/4 cup peas

  • 2 bacon rashes

  • 1 celery stick, finely sliced


  • 1 egg yolk

  • 1 tsp dijon mustard

  • 1/3 cup olive oil

  • 2 tsp lemon juice

  1. Chop potatoes in half to reduce cooking time. Place potatoes in a pot and fill with water to cover. Bring water to the boil and simmer away until just tender. Around 15 minutes depending on size of potatoes. Drain from water and place on a tray with the apple cider vinegar, refrigerate until cool.

  2. While potatoes are cooking, dice up bacon and lightly fry off.

  3. To make mayonnaise: seperate egg yolk from the white and place into a hand blender. Add dijon and blitz until combined, then gradually add oil until a thick mayo consistency. Feel free to add more oil or dijon to suit your desired taste. lastly add the squeeze of lemon juice and give it a final blitz.

  4. Chop herbs, spring onion and celery. Toss into a bowl with potatoes, peas and bacon. Fold in around 3 tablespoons of mayonnaise or until potato mix is nicely coated. Season well and serve!

Kombucha Mocktail


This refreshing drink is a perfect accompaniment to a dinner party for those wanting an alcohol free refreshment or when feeling a little over the booze around the festive season. I served this one up at a luncheon with friends and it went down a treat even with those that arn't usually fans of kombucha 

  • original kombutcha 750ml

  • 3 fresh oranges squeezed

  • 1/2 cup frozen raspberries

  • 2 sprigs of rosemary 

  • handful fresh mint leaves lightly torn 

  • handful frozen ice blocks

  1. Squeeze fresh orange juice into a large jug and slice a few pieces of the orange into triangles to throw into the mix. Toss in frozen berries, raspberries, mint kombucha and ice blocks. stir to combine!

  2. I find this drink is best an hour after making as this gives time for the flavours to combine and become aromatic