Flax Crackers

Sometimes you just want to have a dry biscuit. Remember those Salada’s or Savoy’s? Since I was making guacamole and salsa on the weekend for a party I needed something to dip into them other than veg sticks. I remembered an old recipe that I hadn’t made in ages, Flax Crackers.

Flax (aka as linseed) is  an edible oil and a nutritional supplement. Flax is high in fibre and known to assist in digestion. When mixed with water (or soaked) flax takes on a jelly like consistency making if perfect for a dehydrated cracker. Mixed with super foods like chia, sunflower seeds, pepitas and sesame seeds, this cracker recipe is a powerhouse of nut free goodness.

Flax Crackers



100-200g of flax seeds (linseed)
2 Tbs Chia seeds
1/2 Cup mix of seeds (pepitas, sunflower seeds, sesame)
1/2 tsp Himalayan salt
1 tsp of Spices (cumin, cayenne, cinnamon, paprika)


Soak flax  and chia in just enough water to cover.
Soak other seeds in their own bowl.
Soak both for minimum 7 hours.
The flax and chia will have absorb the water, drain off water from other seed bowl and combine with flax and chia.
Add salt and spices.
Spread evenly on a lined baking tray
Place in a preheated oven at 60c and dry for 8 hours or until the crackers are snap-hard.
You can check after 4 hours and flip to speed up process but I tend to leave and come back at the end.
Test the centre of the tray for the hardness as the edges will dry quicker, once the centre is snap-hard it’s done.
Break into what ever size you like.
Store in a glass jar for up to 2 months.



Grain-free Muesli

My daughter is gluten sensitive and it has been hard to change her breakfast routine over the last year. As most babies and toddlers progress in their eating habits they get used to the same thing after a while so to break the toast was hard. Then it was oats.

I have now found the solution in muesli and although the following recipe is time-consuming to begin with, once you do it a few times it’s a quick process. Prep takes a couple of days but the end result lasts a week in out house.





Grain-free Muesli (makes a 1.5 litre jar)



1/2 Cup Macadamia Nuts
1/2 Cup Cashews/Almonds
1/4 Sunflower Seeds
1/4 Pepitas
2 Tbsp Chia Seeds
1/3 Cup Buckwheat

1/4 Cup sesame seeds
1/4 Cup Coconut Oil
1/2 Cup Goji berries
1 peeled and cored Large or 2 small to medium pink lady or fuji Apples (yes for this I actually did apple, just couldn’t taste test)
1 Tbsp Ground Cinnamon
1 tsp Ginger Powder
1 Tbsp Vanilla Extract
pinch of Himalayan Salt

Soak nuts and seeds in water overnight.
Next morning pre heat oven to 55c (or as low as you can go)
Place goji berries in boiling water to soften
Drain Nuts and seeds and leave to dry on a tea towel (patting to speed up the process)
Place almost dry nuts into food process and blitz to chop nuts (I leave chunky bits, so not into a fine mixture)
Drain Gojis, chop apples and blitz them in food processor along with spices, vanilla and coconut oil.
Combine both mixtures in a bowl and stir.
Line two baking trays and spread mixture evenly.
Bake for about 6-8 hours, checking every couple to toss.

Store in a glass jar.
We serve ours with almond and walnut milk and fresh berries and coconut kefir.

The way I’ve got this to work is I soak everything just before I go to bed, and at breakfast time I get the rest done and have it in the oven so it’s ready to take out by the afternoon.
It makes the house smell amazing while it’s slowly drying and the kids will love it too.

Lasts about a month in a closed jar.

Protein Packed Breakfast

Somedays I am pressed for time and need to eat on the run.

Being super organised and preparing for those days is key to continuing on the real food journey and not having to stop in at the cafe for a croissant. I have many a times stopped off for a convenient breakfast…my whole pregnancy was that.


Breakfast Bake

1 Organic Zucchini
1 Organic Sweet Potato
2 Organic Carrots
4 Rash of Free Range Chemical free Bacon
8-12 Free range organic eggs
2 Tbsp ghee
salt and pepper
mix of herbs (oregano, basil, chives and parsley are my choices)
1 tbsp tapioca or coconut flour

Grate, peel into ribbons, spiralize the vegetables anyway you like.

Dice Bacon and slightly cook

Whisk eggs, add flour and salt and pepper and herbs and ghee

Combine everything in lined baking dish and bake for 30-40 mins at 180c

Keep in fridge for the week and cut as needed. Or portion and freeze.
Note- zucchini becomes quite watery when cooked so the flour is essential to absorb some liquid during cooking. It also helps hold its consistency once cool and frozen.

Great for post workout breakfast when you need to fuel your body. My daughter has this at least every second day for breakfast lunch or dinner.

Meals for Kids

Have you got a fussy eater that just wants to eat ‘yummy’ food that you haven’t made?! Here are three recipes to try on them that will have their eyes light up and all you have to do is call them nuggets and burgers.


Chicken Nuggets

preheat oven to 180c (350f)

1 Breast of Chicken cut into cubes big enough for your little one to eat

2 Tbsp tapioca flour

1 egg beaten

Crumb mix
1 tsp  of each activated buckinis, sunflower seeds, sesame seeds, coconut, chia and psyllium husk.

1/2 tsp salt

crack of pepper


Whizz Crumb ingredients in a food processor until it is all ground.

Roll Chicken in flour then egg and finally crumbs.

Place nuggets onto a lined tray and pop in oven for 25 mins turning halfway through.

If you are stuck for time- a tbsp ghee in a pan and fry until golden brown.

note: I actually made these for my husband too. Double your quantity and make the cuts of chicken a little bigger and you have a meal for the whole family.

Served with Avocado and Homemade Mayo, Homemade Sauce and Sweet Potato Hashies, or with a salad or vegetables. Don’t worry if the kids just want to eat them alone, they are packed with hidden goodies that will nourish their growing bodies.

These can also be minced with added vegetables (one small addition at a time if you have a vegetable detective) 



Prawn Burgers

preheat oven to 180c (350f)

These were a great hit with my daughter who still calls them chicken burgers.

1 Dozen Prawn Cutlets (tail off) we often buy frozen in bulk

1/2 tsp fish sauce

1/2 tsp tamari or coconut aminos

2 tsp sunflower seeds

1 egg


Combine all into the food processor and whizz until a paste forms

Place small balls or patties onto a lined baking tray, sprinkle with sesame seeds and pop into oven for 10 minutes, turning after 10 and baking for another 5-10

You can also pan fry these in coconut oil

Jazz them up for the adults with chillies, chives and coriander and you’ve got a family meal.


Fillet of Fishies

These were amazing for the whole family and so easy to make

2 Fillets of fish of choice (we used Bream as it was fresh that day)

1 tsp chia

2 egg

1/2 tsp salt and pepper

1/2 tsp sesame seeds


Pop everything into food processor and whizz

Fry in a little ghee.

My daughter had these as stacks with cucumber, avo, mayo and capsicum

I added some chillies after I had portioned out my daughters burgers and made them up for the rest of us.


All these recipes can be made in 10 mins and left in the oven to cook. Pressed for time they can be fried. It is great to just duck into the butcher or fish shop and grab something on the way home and then make the rest from the fridge contents. Stay tuned for tips on weekly meal prep that will give you 5 different options for mid-week sides that you just have to add to the plate with your choice of protein.


Recipes from the Archive

In preparation for the Facebook page I have been delving into my recipe archives so there are some resources on hand first up.

Over the years I have created hundreds of recipes that have been adapted from gluten, dairy and sugar containing recipes. A lot of the same recipes circulate from chef to chef and blog to blog with people adding their own twist. Having to watch garlic and onion has been the biggest test as is adapting smoothie and juice recipes that are friendly and tasty.

Over the next week I will be adding some recipes to the blog that will feature in the upcoming e-book release.

First up and a Family Favourite in our house is my take on the classic lasagne.


The Family Favourite Lasagne


  • 500 g Grass Fed Beef Mince or Turkey Mince or Chicken Mince
  • 7 Tomatoes chopped or we used our homegrown cherry tomatoes (pictured)
  • 2 Tbsp Tomato Paste, no salt added
  • 1 cup onion, chopped (opt out if you are watching FODMAPS)
  • 1 Tbsp fresh basil
  • 1 Tbsp fresh parsley
  • 1 Tbsp oregano fresh or dried
  • 1 zucchini, sliced thinly 
  • 1 cup mushrooms, sliced
  • 1 Eggplant, sliced 
  • 3 cloves garlic, minced (opt out if avoiding FODMAPS)
  • 1 tsp Salt and Pepper, to taste


  1. Brown mince of choice.
  2. Add in garlic, onion and continue to sauté for 5 minutes.
  3. Stir in tomato paste and chopped tomatoes
  4. Add in parsley, basil, oregano, salt and pepper, continue to stir.
  5. Bring sauce to a light boil, remove from heat.
  6. Grease a large baking dish with coconut oil.
  7. Place a thin layer (1/2 inch) of the sauce in the baking dish.
  8. Layer zucchini, eggplant and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini, eggplant and mushrooms.
  9. Bake lasagne at 180°C for 15 minutes, covered with foil.
  10. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.


  •       Cut cauliflower florets and blitz in food processor.
  •       Add to pan with 1 cup of Chicken bone broth and simmer until a        thick soup forms. puree
  •       Use this as a ‘cheese’ layer

Zucchini Muffins


Pre heat oven to 180c


What You Will Need:

2 Zucchinis

1 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

1 tsp baking soda

pinch salt

1/3 cup Rice Malt Syrup

1 Tbsp Raw Cacao

4 eggs

1/3 cup shredded coconut

1/2 cup walnuts

1 Cup of nut and seed meal (i like a mix than just plain almond)


Grate Zucchini

Add all other ingredients to food processor

Add to grated zucchini and mix.

Pour into lined muffin tray

Bake for 30 minutes



I finally upgraded my old spiralizer to the ‘spirooli’ and well can I just say how much fun it is to use and create so many different dishes. Zucchini is a staple in our house. We eat it raw, cooked and in smoothies. My new spirooli just made ‘Zoodles’ a whole lot cooler.


Coriander Pesto Zoodles

Spiralized Zucchini
Big Bunch or Coriander
1/4 Cup Sunflower seeds
(you could use nuts if you want)
3 Tbsp Olive oil
Juice of 1 lime
toasted sesame seeds

If you don’t have a siralizer….get one! But you can just use a peeler and ribbon the zucchini.

Barmix the coriander, oil and seeds

Squeeze in lime juice

Mix all together.

Toast sesame seeds in a dry pan on stove top, once they start to turn colour take off and sprinkle on top of zoodles