Matcha Paleo Mini Donuts


Measure 1/4 cup of Matcha Powder

Measure 1/4 cup of Matcha Powder

Once out of the oven, transfer them to a cooling rack

Once out of the oven, transfer them to a cooling rack

Drizzle away and it doesn't have to be perfectly decorated

Drizzle away and it doesn't have to be perfectly decorated



¼ cup coconut flour

¼ cup matcha powder

¼ teaspoon salt

¼ teaspoon baking soda

3 eggs

½ cup coconut oil

3 tablespoons maple syrup



½ cup dark chocolate (80%)

1 tablespoon coconut oil (melted)

Now, since I recently bought a mini donut pan, I thought what a great way to try making healthy baked donuts that are grain free, refined flour free, refined sugar free and that have the richness in fiber, chlorophyll and vitamins that Matcha Powder can offer.

Once you take them out of the oven, let them begin to cool on the rack

Once you take them out of the oven, let them begin to cool on the rack

So this is my attempt version 1.0 at these donuts. I think next time, I might actually swap out the coconut flour with hazelnut meal, because it gives a very strong accent to these donuts.

Nonetheless, it was fun to make, and seeing that it was not fried, my house didn't smell bad at all. Now donuts wouldn't be donuts unless they were glazed right? So, I melted some dark chocolate (again very rich in antioxidants), and mixed it in a little melted coconut oil and drizzled it on top of the mini donuts. As a finishing touch and to add a colorful texture, I used desiccated coconut and pistachio powder to top it off.

Let me know what you think if you try this out at home.

Sprinkle all the goodies on when the chocolate is still warm - I used coconut and pistachios

Sprinkle all the goodies on when the chocolate is still warm - I used coconut and pistachios



In a large bowl, mix together the coconut flour, matcha powder, salt, and baking soda. Next, start to mix in the eggs, coconut oil, and maple syrup until thoroughly combined. Make sure your coconut oil is melted or you will have clumpy batter. Then grab your cupcake decorating pastry bag and make sure to use the round tip and fill up the bag with the batter. Then squuze and fill each well of the donut mold way full of batter, and bake at200° C for 15-18 minutes or until they are ready.

Remove doughnuts from pan and place on a cooling rack to cool. For the topping, melt your dark chocolate and coconut oil in a saucepan. Use a spoon to drizzle the melted chocolate across all the mini donuts. Before the chocolate glaze cools and hardens, top with powdered pistachios and desiccated coconut. Remove from rack and place onto serving plate and cover it until serving.

Plum & Cherry Raw Vegan 'Cheescake'


I looked at a few different recipes and found a great one from to make sure I got my crust proportions right, mind you next time I will make sure I make more of it. Thank you for all the inspiration, I swapped out a few of the ingredients to make sure that it worked for me!  And then I had a look at what fruits I had in the fridge to blend together and give me a yummy cheese like vegan texture. I went for plums and cherries! It was actually pretty good - I surprised myself. It's 100% paleo and also 100% vegan so it's a happy balance today. The trick is once you blend the fruits together with the cashew nuts and coconut oil, then mix in the chia seeds, and let it harden in the fridge overnight. Otherwise, it might be a little soft. Super delicious and super healthy! Who would've thought those two could co-exist? 

*Recipe credit (with some alternatives)


Make the crust by adding all the ingredients to a blender and pulse until you get a rough flour-like texture that’s slightly sticky. Press the cake mix for the base evenly into a prepare spring form pan, lined with plastic wrap because it makes it easier to take it out in perfect shape. And then place in fridge to harden.

As for the filling, add all ingredients into a blender (except chia seeds) and pulse until they transform into a smooth, thick, rich cream. I always use my nutribullet, I find it does wonders!

Once the crust is totally hardened, take it out from the fridge, and transfer onto a serving plate. Spoon the filling into a bowl and mix in the chia seeds using a spatula, to help it become more of a gel-like texture.

Then, spoon filling into the crust and place into the fridge. Decorate with toppings when ready to serve!



1/2 cup almonds

1/2 cup hazelnuts

1 cup coconut shreds

1 cup dates

2 tablespoons cacao (unsweetened)



1 cup cashews

1 cup coconut shreds

4 medium sized, ripe plums

10 pitted cherries

1/3 tsp vanilla bean extract

1 tablespoon coconut oil

1/3 cup chia seeds



Cacao nibs, powdered pistachio, shaved almonds, and fresh blueberries

Strawberry Chia Seed Jam

Are you a jam lover that is looking for a cleaner version?

I have always loved jam on pretty much anything. But sadly, off the shelf jams are filled with so much sugar and unpronounceable additives. My mother's jam on the other hand, is incredible! The house is filled with various glass mason jars with a rainbow of colors! She buys an ingredient all the way from Germany each time to help her make the fruits the gel-like texture. Oh, and she adds her sugar too! Probably why it is so addictive.

So I decided to scrap out all processed sugar, and additional additives, and make my own homemade strawberry jam out of chia seeds. A little extra Omega-3 never hurt anyone.

It took me 2 minutes to slice, wash and de-stem the strawberries, it took less than 10 seconds in the nutribullet, and then another 5 minutes on the stove. I would call that pretty easy, don't you think?


Here’s what I did, and I hope you enjoy it as much as I do.


Fresh strawberries (I used about 15 small/medium sized)

2 tablespoons of Chia seeds

Maple syrup (if you have a sweet tooth) – its optional


Wash your fresh strawberries, and de-stem them. Place the strawberries into a nutri-bullet and literally pulse them for less than 10 seconds – you don't want them too watery. Once they are ready, pour it into a pot, and blend in the 2 tablespoons of chia seeds. If you like it a little thicker, then a little more chia will do the trick. Once blended, drop in a little maple syrup just for the taste – and again, this is optional and only if you like it sweet.

Next, make sure the stove is on medium heat until you start to see bubbles, and then simmer on low heat for another 8-10 minutes until it really starts to thicken. Once done, let it cool in the pot, and then transfer into your glass mason jars, and keep refrigerated. Hopefully the quantity should last you the week, and if not make some more!

Bon Appetit!

Paleo* Omelette muffins

There is nothing better than an omelette for brekkie in the morning. But let's be honest, who has time to chop up all the veggies into little diced cubes, and pan fry the onions once we have showered and are smelling our freshest!?

So this is my way of cheating the system, prepping the meals beforehand, and making sure everything is fresh, clean, and paleo in this case! Muffin size omelettes are great for a quick morning brekkie, and you can top them with whatever (veggie/fruit) your heart desires!


3 eggs (if you want to be really clean, keep it egg white only)

chopped mushrooms

chopped up spinach (sautéed beforehand)

diced onions (sautéed beforehand)

1 teaspoon of extra virgin olive oil

flaxseed & almond meal

Garnish with a little salt & pepper, sesame seeds, pomegranate, and leaves of your choice 


Preheat your oven to 180 degrees Celsius.

Grease your muffin tins with a little bit of olive oil to make sure you can easily take them off once they are ready. I sprinkled a little bit of flaxseed and almond meal at the bottom to add a little extra flavor and healthy omega -3.

Chop up all your veggies into diced cubes and sauté them in a pan to get them all soft and juicy. Once they are cooled down, put them into a medium sized bowl. Crack your 3 eggs into the bowl, and mix them well for a good consistency. Add a little salt & better, or chill flakes if you fancy.

Pour the mixture into the muffin tins leaving enough space for them to rise. Depending on your oven, bake for 15-20 minutes making sure the egg is well cooked in the middle, but not dried out.

Once they are fully baked, remove and let them cool for awhile. Flip them out, and serve with your favorite garnish.

They can happily and easily stay refrigerated for a couple of days in an airtight container in the fridge, but trust me, they won't last that long.

#livelife #loveyourbody

Paleo* No Bake Chocolate Almond Bars

There is a whole debate on whether Paleo is good or bad for us. On one hand, they say its not the best because of all the excessive animal protein consumed, and how this can result in an unwanted increase in cholesterol. On the other hand, the paleo principles of clean eating and making sure that anything you touch is non-processed is something I like! So, my husband and I are going Paleo for a few weeks to see how it goes.

Wish us luck! (of course we experimented with the yummy treats first!) :-)


1. Line an 8x8-inch baking pan with wax paper. Place the almonds in a food processor

and pulse until coarsely ground. Add the coconut flakes and pulse again.

2. Add the almond butter, coconut oil, honey, vanilla and salt. Blend until a paste

forms. Pour the mixture into the prepared baking pan and evenly distribute. Place in

the refrigerator for 1 hour to set.

3. For the chocolate layer, prepare a double broiler and melt the chocolate. Evenly

spread the melted chocolate over the almond mixture. Top with additional sliced

almonds if desired. I also added some pistachios just for the fun color effect!

Place back in the refrigerator for 1 hour to harden. Use a sharp knife to cut into bars and store in an airtight container in the refrigerator.

#livelife #loveyourbody

Recipe Credit:

Almonds and chocolate are an absolutely delicious combination. Finely ground almonds, almond butter, and sliced almonds are all used in this recipe to keep it Paleo. A thin layer of dark chocolate adds just the right touch of sweetness. And the best part is, no baking is necessary, which makes these bars great for a snack that is ready when you are.


2 cups almonds, plus more for


1 cup unsweetened coconut


1/3 cup almond butter

1/2 cup coconut oil, melted

1 tbsp honey

1 tsp vanilla extract

1/2 tsp salt (I used Pink Himalayan)

4 oz. dark chocolate

Pistachios for topping


In the spirit of Thanksgiving, and with all the pumpkin puree we had at home, I decided that this was going to be the flavor for my bread, plus topping it with pumpkin seeds makes it look pretty!

I have recently started noticing that when I consume flour, and I mean any type of flour (spelt, rye, wheat, white, and even gluten-free), within 15-20 minutes my hands and joints start to swell and ache. I did some research on this reaction and it does happen, but so few are able to notice it on themselves. It takes close attention to detail to notice that your hands feel slightly swollen, and if you wear a ring that’s usually a good indication (as it gets tighter).

So what I am going to try and do for the next few weeks is see how I can go about changing recipes to ensure they are flourless but still as tasty as ever, and monitor if the swelling goes down or better yet doesn’t happen at all!


·      425 g of 100% pure pumpkin puree (no added ingredients or seasoning)

·      3 whole medium eggs

·      Pinch of pink Himalayan sea salt

·      ¼ cup of sunflower oil

·      ¾ teaspoon baking soda

·      1 tablespoon lemon juice

·      3 cups freshly grounded almond, brazil nut, flax seed, and macadamia nut meal

·      1 yummy tablespoon of honey

·      Pumpkin seeds on top to decorate


Preheat your oven to 180 C, and make sure you prepare your loaf tins with either baking paper at the sides or I sometimes spray it with a little Pam to make sure that its easy to take out later.

Mix the pumpkin, eggs, salt and oil together in a bowl by hand. Once that’s nicely blended together, add in the mixed nut meal, and baking powder/lemon juice mixture.

Next pour the mixture into your loaf tins leaving enough space for it to rise to the top without overflowing, and sprinkle the top with pumpkin seeds to decorate.

Bake for roughly an hour, depending on your oven, and stick in a toothpick later on to make sure it is well baked and ready to consume.

Once ready, remove from the oven, and let it cool in the loaf tin before you transfer it onto a cooling rack.

This tastes great with just plain almond butter, or with a bowl of soup, or yesterday we had it with our homemade kale salad.

Bon appetit!

Baked Zucchini Chips



  • Zucchini (if they are the small ones, use at least 10 of them to make a good serving for friends)
  • Virgin olive oil (just a little bit!)
  • Lightly season with salt & pepper


Preheat the oven to 200 degrees C. Line up the baking sheet(s) with aluminum foil and then start slicing! Slice the zucchini, mix them in a bowl with a little salt and pepper, and drizzle a bit of olive oil, until everything is nicely mixed together.

Once all the slicing is done, lay the zucchini slices side by side in a straight line on the sheets. Fit as many on each baking sheet as possible, but keep them nice and orderly, and not overlapping.  

Depending on oven strength, bake until crisp and golden. If you notice some zucchini chips are still a little damp towards the end, remove the crisp chips and place the damp ones back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. 

Cranberry & White Chocolate cookies

So last week, we went over to a friend's house for lunch, and I wanted to make something cute and tasty to take with us. I found this recipe online, and little did I know they turned out just perfect! 

It would be only fair to share it with everyone so they can have a go! There are optional ingredients in there that I took out to make it somewhat healthier! Mind you, it does have white chocolate in it, so it is sweet enough!


  • 3/4 cup unsalted soft baking butter
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar (optional)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornflour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries


In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries and mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for overnight. (Chilling is mandatory for this cookie dough.)

Remove cookie dough from the refrigerator and allow to sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 180 C. 

Line two large baking sheets with parchment paper and set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

#livelife #loveyourbody

Tropical Dragon Fruit Chia Pudding

If you haven't noticed by now, we are suckers for smoothies in this house! We make sure to keep them diary free, and full of vitamins and nutrients - and extra colorful too. So when it comes to making a yummy smoothie and chia pudding all in one - that's a real treat for us!

This recipe was one that I made up yesterday, mostly because I want to keep things fresh and always introduce new tastes into our brekkies.

Before you start, please note that half the preparation needs to be done the night before. And remember, presentation is everything! So, make sure to set aside 4 glass serving cups - I usually like to have them see-through because half of the fun is seeing all the colorful layers that go into it as you dig in or serve it to guests.

It starts off with slicing the bananas into really thin slices, and have them be the bottom layer on each of your serving cups. On top of that, the second layer is dried mango bits, again, keeping them nice and neat and just on top of the bananas - make sure the sides look neat too. And then to top it off, the third layer is roasted shaved almonds. It helps to have something more dense as the last layer so that it can soak into the pudding as you pour it on top without it making the bottom two layers too mushy. 

As I mentioned earlier, the Chia seed pudding needs to always be done the night before to make sure it settles and becomes thick in consistency like a real pudding. I always end up mixing the chia seeds and coconut milk (proportions listed below), right before I go to sleep so its ready when I wake up. The pudding is then split among the four serving cups, filling the glass almost to the half, because we want to top if off with a cold smoothie in the morning. Once all four cups are ready, cover with cling film, and then leave in fridge overnight to settle.

When you wake up, its firm, and ready to have yummy goodness be layered on top! I felt like having something super colorful this morning, and opted for red dragon fruit (my favorite color in the world!). Make sure to wear gloves as you work with the fruit, it stains your hands like beetroot does. Mix your smoothie, keep it cold and add ice cubes as needed, and bring out the number of cups filled with chia pudding that you need (you can use the leftovers the next day still), and pour the smoothie just until you reach the top.

Then decorate! Sprinkle with granola or coconut flakes, or both! In this case, I used homemade granola (which has pumpkin seeds, and goji berries), and desiccated coconut, and a cube sliced kiwi for the green touch.

And then, the best part - enjoy! Dip your spoon in, and enjoy every bite of tropical heaven! 


Chia seed pudding (mix in a separate bowl first)

  • 1 cup coconut milk (sugar free)
  • 1/4 cup chia seeds

Tropical dragon fruit smoothie (blend separately first)

  • 1 cup almond or coconut milk (I used coconut milk in this instance)
  • 1 sliced banana (helps to thicken smoothie)
  • 1/2 avocado (helps to thicken smoothie)
  • 1 dragon fruit (scoop out the pink bits carefully as it stains)
  • 1/2 cup frozen berries
  • 1/2 cup ice cubes
  • 2 tablespoons of honey

Banana & Spelt Flour Muffins

I found this great recipe online! I made a couple of changes to it, and boy is it delicious!! And guess what, it is a healthy and nutritious snack!

Banana Spelt Muffins

(makes 12 muffins)


   2 cups spelt flour

   1/2 cup brown sugar

   1/2 cup finely ground flaxseed, walnut, brazil nut and almond powder

   1 tsp cinnamon

   1 tsp baking powder

   1 tsp baking soda

   1/2 tsp sea salt

   2 very ripe bananas, mashed

   3/4 cup fat free milk

   1/2 cup plain Greek yogurt


1. Preheat oven to 180 C (spelt bakes more quickly than regular flour).

2. In two large bowls, separately mix dry (flour, sugar, flax & nut powder, cinnamon, baking powder/soda, salt) and wet (bananas, milk, yogurt, any additional add-ins) ingredients.

3. Add wet ingredients to dry, stirring until mixed.

4. Spoon into a cooking-sprayed or nonstick muffin pan.

5. Sprinkle each muffin with coconut flakes and lots of love!

#livelife #loveyourbody

Muffins fresh out of oven without any sprinkles on them

Muffins fresh out of oven without any sprinkles on them

Blackberry & Banana Smoothie

Blackberry and banana smoothie topped with coconut flakes

Blackberries are super low in calories but still quite high in nutrition. One cup of fresh blackberries has just 62 calories, provides 30.2 milligrams of vitamin C, and has 7.6 grams of fiber, which helps induce feelings of satiety so you don't get hungry again right after eating.

They also have some of the highest antioxidant levels of any fruit, even higher than blueberries and raspberries. They are particularly high in anthocyanins, a dark-colored antioxidant phytochemical which is why they have that awesome colorful purple-black tone. Studies indicate that this helps to reduce the risk of heart disease and certain types of cancer, while also helping to fight the signs of aging.

Get your blackberry on!

Coconut Energy Muffins

A healthy breakfast refuels your body, jump-starts your day and may even benefit your overall health. So don't skip this meal — it may be more important than you think. But I have a great solution, these Coconut Energy Muffins can easily be made the day before and are a great way to give you a boost while you ‘grab and go’.

Waitrose sell a really great ‘fluffy’ baking powder – I tend to use that to keep the muffin light and not as condensed.

Enjoy! Xxx

Ready, Set, Breakfast!

Need some energy but don’t have the time to make yourself an extravagant breakfast?

Try this delicious and nutrient packed brekkie.


1 1/4 cups (275g) brown sugar

2 cups (300g) whole wheat flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

2 cups grated carrot

1 cup grated red apple

1 cup desiccated coconut

1 cup walnut, almond, brazil nut and co-enzyme Q10 flaxseed powder

3 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

Sprinkle with desiccated coconut & love!




1. Preheat oven to 180°C. Use paper cases to line muffin pans.

2. Sift sugar, flour, cinnamon and powder into a large bowl.

3. Add carrot, apple, coconut and mixed walnut, almond, and flaxseed powder.

4. In a separate bowl, beat together the eggs, oil and vanilla.

5. Add to the dry ingredients and fold until just combined - do not over mix.                   

6. Spoon into muffin pans and bake for 30 minutes or until golden brown.

7. Serve dusted with desiccated coconut & love.

#livelife #loveyourbody



Smoothie in a Bowl

Keep in mind, the smoothie does need to be slightly thicker in consistency because you don't want your fruits all drowning to the bottom of the bowl. Avocados and bananas are great for that- I actually added a little organic peanut butter in this one!

This treat combines all your favorite fresh fruit into a delicious smoothie - I tend to go diary free, and substitute with coconut or almond milk, and always add a few ice cubes to keep it cold and fresh. The toppings are really whatever you think works, but remember keep it colorful, and keep a variety of textures. And with a brekkie this big, you might want to share it with someone!


1 small banana

1/2 small avocado

1 tablespoon organic crunchy peanut butter

1 teaspoon honey

1 cup coconut milk (sugar free)

2 slices of fresh watermelon

1 cup frozen berries

A pinch of oats for thickening


Pumpkin seeds

Home made granola

Shaved almonds






Sprinkle with coconut flakes & love!


#livelife #loveyourbody

No one ever said smoothies can't be eaten in a bowl. But I must warn you, its a very filling and tasty meal all on its own!

Healthy Breakfast on the go

Yogurt Parfait topped with dried mango and fresh kiwi

Yogurt Parfait topped with dried mango and fresh kiwi

This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt and crunchy granola for an easy breakfast. Packed in a mason jar, this is a healthy breakfast on the go!

Ingredients (layered from bottom to top)

1/2 teaspoon rasberry jam
1/3 cup nonfat plain Greek yogurt
1 tablespoon homemade granola
1 teaspoon organic crunchy peanut butter
A layer of dried mango fruit slices
Slices of kiwi with a raspberry for decoration

Sprinkle with cinnamon and love!

#livelife #loveyourbody

Transcendental Meditation

Practice transcendental meditation for 20 minutes, twice a day, to help you lose weight, thrive at work, and eliminate heart disease.

The Transcendental Meditation technique is a very simple mental technique, and when practiced regularly, it is associated with a decrease in blood pressure and improved neuro-physiological integration and endocrine integration; therefore, it is a process in which you can decrease high blood pressure, decrease atherosclerosis, and at the same time become more awake, alert, bright and happy.

TM is a meditation technique for avoiding distracting thoughts and promoting a state of relaxed awareness in the individual. The late Maharishi Mahesh Yogi derived TM from the ancient Vedic tradition of India. He brought the technique to the U.S. in the 1960s. It allows you to live in the moment, and as a result function more efficiently.

Weight loss

By decreasing your stress levels, you won’t be as tempted to reach out for the usual suspects and stress eat—and your body won’t produce as much cortisol, which is the nasty culprit that makes it tougher to shed those stubborn kilos. Transcendental Meditation also helps keep your food cravings at bay, through its ability to balance both your mental and physical state. In simple terms, you will be more in sync with what your body needs, rather than what you assume it needs. And best of all, you’ll be able to clearly distinct when you’re hungry versus just thirsty.  

Better focus

A recent study found that TM training helped employees concentrate better, remember more of their work details, and stay energized and experience less negative moods.

Eliminate heart disease

And to top it all off, there have been studies showing that Transcendental Meditation increases longevity and decreases cardiovascular death, as compared to control groups that did nothing, received regular medical care and practiced other relaxation techniques. Also, the TM technique does reduce the risk factors for heart disease and stroke. 

Overall, during the practice, your brain functions with significantly greater coherence and your body gains deep rest. What isn't there to like about TM?