Perfectly Chewy Anzac Biscuits

Never a better day to whip up a batch of these, than the 25th April. These are probably not the healthiest version, but they’re a little bit chewy and a whole lot yummy!


  •  1 cup (150g) plain flour
  •  1 cup (90g) rolled oats
  •  1 cup (85g) desiccated coconut
  •  3/4 cup (165g) brown sugar
  •  125g butter
  •  2 tablespoons golden syrup
  •  1 teaspoon bicarbonate of soda
  •  2 tablespoons water


  • Step 1
    Preheat the oven to 160°C or 140C fan-forced. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
  • Step 2
    Put the butter, golden syrup and 2 tablespoons water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
  • Step 3
    Pour the butter mixture into the flour mixture and stir until combined.
  • Step 4
    Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
  • Step 5
    Press with a fork to flatten slightly. Bake for 10-12 minutes or until golden brown.
  • Step 6
    Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

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Quick & Easy Lemon Bliss Balls

These are just so good! The ultimate snack.

Easy as pie to make – even easier to eat more than 1 at a time, so be careful!

  • 1 cup raw cashews
  • 1 cup desiccated coconut
  • zest of one large lemon*
  • juice of half a lemon
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 2 tablespoon maple syrup
  • 1 teaspoon honey (optional)
  • extra desiccated coconut for rolling in
  1. Place all ingredients into your processor in the order listed above and blend until the mixture resembles a sticky crumb. Use your hands to shape the mixture into balls. Roll the balls in the extra coconut and place in the fridge to set.
  2. Serve. Eat. Enjoy!

* If you LOVE lemon, double the zest for a super zingy hit!

Note – Try not to over blend the mixture if you are using a high powered processor or you may end up with a butter as opposed to a mixture that you can roll into balls. Learnt this the hard way!

Italian Stuffed Eggplant

This is so good! I made it last week half expecting my kids not to touch it…..but they both loved it – YAY!!

*brought to you by Taste.


  •  3 large eggplants, halved lengthways
  •  2 tablespoons olive oil
  •  1 x 250g pkt microwavable brown rice
  •  1 brown onion, finely chopped
  •  2 garlic cloves, crushed
  •  500g 4 Star Beef Mince
  •  400g jar Pasta Sauce
  •  50g fetta, crumbled
  •  Basil leaves, to serve
  •  Mixed salad leaves, to serve


  • Step 1
    Preheat oven to 200C. Line a baking tray with baking paper. Brush eggplant all over with half the oil. Place on the baking tray. Bake for 20 mins. Remove from oven. Set aside for 10 mins to cool. Use a spoon to scoop out the flesh, leaving a 1cm border around the edge. Finely chop the flesh.
  • Step 2
    Meanwhile, heat rice following packet directions. Heat remaining oil in a large frying pan over medium heat. Add onion and cook for 5 mins. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add pasta sauce and chopped eggplant flesh. Cook for 5 mins. Add the rice and stir to combine. Season.
  • Step 3
    Reduce oven temperature to 180C. Divide mince mixture evenly among eggplant shells. Top with fetta. Bake for 20 mins or until eggplant is cooked through and fetta is light golden. Top with basil leaves. Serve with mixed salad leaves.

4 Ingredient Breakfast Cookies

These cookies are delicious and simple. Just what you what first thing in the morning! Grab one on the way out the door for a quick fix. Great for the kids with slow releasing carbs for long lasting energy. Brought to you by JS Health.

Makes: 8-10


  • 2 ripe bananas
  • 1 cup oats
  • 50g dark chocolate (70-85%)
  • 1/2 cup almond butter
  • 1 tsp sea salt
  • 1 tsp ground cinnamon 


  1. Preheat oven to 180°C.
  2. Add all ingredients, except dark chocolate, to a food processor and process until combined. 
  3. Add 1 tbsp of mixture to a lined baking tray and flatten into cookie shape. Repeat with remaining mixture.
  4. Top with a little piece of dark chocolate and a sprinkle of sea salt.
  5. Cook in oven for 12-15 minutes, or until golden.

Green Power Protein Smoothie

I am obsessed with smoothies at the moment! I just can’t get enough of them – especially this one in particular. It’s so good, my 18 month old would have the entire thing if I let her. Which, obviously I don’t because I want it all to myself! Its so quick and easy to whip together. Sometimes I have this for dinner when I really can’t be bothered!


  • 1 scoop protein powder. I use Evolve
  • 250ml almond milk
  • handful of baby spinach
  • 1 frozen banana
  • squirt of honey
  • 1/2 tablespoon peanut butter.
  • ice/water to desired consistency


  • Blend all ingredients together until smooth. You can add more ice if you prefer to have a thicker consistency. Try and keep your kids away – enjoy!!

Museli Slice

Do you find yourself reaching for the sweet stuff around 3-4pm? If you feel like you need *something* to help you through that afternoon slump, these delicious museli slice might be the answer. Quick and easy to make, they’ll give you an energy boost to see you through until dinner.


  •  50g butter
  •  110g (1/2 cup) raw sugar
  •  60ml (1/4 cup) honey
  •  200g pepitas (pumpkin seeds)
  •  1 Sanitarium Weet-bix, crushed
  •  90g (1/2 cup) sultanas
  •  50g (1/2 cup) rolled oats
  •  75g (1/2 cup) self-raising flour


  • Step 1
    Preheat oven to 170°C. Line a 20cm (base measurement) square cake pan with non-stick baking paper. Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.
  • Step 2
    Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.
  • Step 3
    Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.

** This is a great basic recipe that you can add any of your families favourites too. Replace the pepita seeds for slivered almonds, the sultanas for cranberries etc. Make it your own!

Deliciously Healthy Blueberry Muffins

These muffins are healthy, and so lovely! They are gluten free, but if you have no issue with gluten, feel free to substitute in a wholemeal flour.


300 g (10 ½ oz/ 3 cups) almond meal (see notes)
2 teaspoons gluten-free baking powder or ½ teaspoon baking soda
4 organic eggs
60 ml (2 fl oz/ ¼ cup) macadamia nut oil, cold pressed coconut oil or extra virgin olive oil
1 teaspoon ground cinnamon
2 tablespoons raw honey, organic maple syrup or a few drops stevia if needed
1 red apple, chopped into small chunks with the skin on
200 g fresh or frozen blueberries


  1. Preheat the oven to 170°C / 300 F.
  2. Combine the almond meal and baking powder in a large mixing bowl.
  3. Add the eggs, oil, cinnamon and honey to form a batter.
  4. Fold in the apple and blueberries.
  5. Divide into paper-lined muffin tins.
  6. Bake for 35–40 minutes until cooked through and golden.
  7. Cool and enjoy.
  • For nut free muffins use ¼ cup coconut flour (40 g)  + 2 tablespoons of protein powder in place of the 3 cups of almond meal, reduce the baking powder to 1 teaspoon and reduce the blueberries to 100 g. You can get coconut flour in any good health food store. If the mix looks a little wet – add a touch more coconut flour or protein powder. This recipe makes 6 large muffins or 12 cupcake sized muffins. Freezer friendly!

Hazelnut meal also works really well  with this recipe and marries perfectly with the apple and blueberries.