Family Favourite Vegetarian Nachos


Who doesn’t love a nacho night? This seriously tasty family favourite can be whipped up in no time at all - and using just a few staple ingredients, the base works out to be a pretty easy and cheap meal!

Feel free to play around with toppings - guacamole is always a favourite. This version has added feta, lime, coriander and onion giving the simple recipe an extra punch in flavour. If you are vegan or dairy intolerant simply swap the cheese for a dairy-free cheese alternative, or leave out entirely - it’s still totally fabulous!


Serves 3-4
GF, Vegetarian and option of being DF and vegan


  • 1 Red or brown onion, diced

  • 3 garlic cloves, crushed

  • 1/2 red capsicum, diced

  • 2 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp ground chilli

  • 1 tin tomatoes

  • 1 tin kidney beans


  • 1 avocado

  • Fetta (optional)

  • Juice of 1/2 a lime or lemon

  • 1/2 punnet cherry tomatoes

  • 1 cup grated cheddar cheese

  • Fresh coriander (optional)

  • a few slices of red onion

  • Sour cream (optional)

  • Cc chips!

  1. For the nachos. Place a large frying pan over medium-high heat, add olive oil and toss in the sliced onion, fry off until translucent. Add crushed garlic, capsicum and spices for roughly 4 minutes, whilst these spices are becoming more fragrant, use a spatula to move the spices around the pan to coat the other ingredients and so they don’t burn.

  2. Add the tin of tomatoes, and rinse out the tin with roughly 1/4 cup of water and add to the pan. Season well and simmer for 15-20 mins.

  3. Make guacamole by mashing the avocado in a small bowl. Add some lemon or lime juice, red onion, coriander, feta and seasoning. To make the tomato salsa, chop the tomatoes in half, add red onion, seasoning and coriander. Grate the cheese

  4. Add kidney beans for 5 minutes, and then with the back of a fork or spatula push down on the ingredients to open up the beans.

  5. Place Cc’s in a bowl, top with nacho mix then the cheese (feel free to microwave it at this stage so the cheese melts). Top with guacamole, salsa, and coriander. Serve and enjoy!

    Another serving option is to spread Cc’s on a lined baking tray, top with the nacho mix and cheese. Place in an oven on 170 degrees for 10 minutes or until cheese is melted. Top with the rest of the toppings and allow everyone to help themselves.


Cocoa Pistachio Biscuits


These decadent and delicious little biscuits make a fabulous 3pm pick-me-up. Suitable for vegans, dairy and gluten intolerant, they are one of the few biscuits that taste and hold together like your normal cookie, just without the added sugars and flours. Pistachios are one of my favourite nuts, being high in protein, fibre and antioxidants. Pistachios are also one of the lowest in calories compared to other nuts.

I recommend keeping them in a cooler spot like the fridge as the cacao butter icing can melt


  • 1 cup oats

  • 1/2 cup pistachios

  • 1/2 cup almond meal

  • 1/2 cup desiccated

  • 5 tbs coconut oil

  • 1/2 cup dark cocoa powder

  • 2 tbs rice malt syrup

  • 2 tbs honey

  • 1 tsp vanilla bean paste

  • 3 tbs nut butter

Raw Chocolate Icing

  • 1/2 cup cacao butter

  • 1 tbs honey or rice malt

  • 1/3 cup dark cocoa powder

  • pinch of salt

  1. Preheat oven to 160 degrees. Line a baking tray with baking paper

  2. Melt coconut oil in the microwave. Process pistachios, desiccated coconut, oats, almond meal together until a fine crumb. Add coconut oil, cocoa powder, nut butter, honey, rice malt and vanilla. Process until nuts are fine and mix holds together. If the mix feels a little dry then simply add a little more coconut oil to help it to bind.

  3. Dollop a tablespoon amount of mix onto the palms of your hands, roll into a ball and then push down to form a flattened cookie shape. Repeat until all the mix is used up. Bake for 15-20 minutes. Remove from oven and cool.

  4. Whilst Biscuits are baking melt cacao butter and mix in cocoa powder, rice malt and salt.

  5. Once biscuits have cooled down, pick up each biscuit and dunk into icing mix, repeat until all biscuits are coated. I tend to repeat this process twice once the icing has set to get a thicker icing.

    Tips: Feel free to simply double up on either the rice malt or honey if you don’t have both ingredients. I find the dark cocoa gives a lovely rich flavour and colour, but again feel free to use up what you already have!

"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

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