• 1 cup pitted dates
  • 2 cups almonds
  • 1/2 cup desiccated coconut, plus extra for rolling
  • 1/2 cup caco
  • 2/3 cup coconut oil, melted
  • 2 tbsp chia seeds
  • 2 scoops chocolate protein powder


1. Blitz all your ingredients together in a food processor 
2. Transfer the ingredients to a large bowl
3. Using a spoon, scoop mixture out and roll into balls. Cover with desiccated coconut and set aside
4. Store protein balls in a fridge 
5. Enjoy for morning or afternoon tea with a cup of coffee or tea


  • 2/3 cup goji berries
  • 2 cup rolled oats
  • 1 lemon, squeezed
  • 1/2 cup syrup of choice (I used maple syrup)


Simply throw all ingredients into a food processor and roll into balls (makes 20)​


GOJI BERRY copy.png
  • 2/3 cup chia seeds
  • 500ml milk of choice (I used low fat milk)
  • Fruit of choice
  • Syrup or sweetener of choice


  1. Pour milk into a measuring jug and then add the chia seeds.
  2. Stir well with a fork until the mixture starts to thicken.
  3. Divide mixture into 2-3 small jars or containers and leave to set in the fridge overnight.
  4. Top with your choice of fruit and sweetener you desire

Flavour Ideas:

- Strawberries and maple syrup
- Banana and honey
- Mixed berries, cocoa nibs, maple syrup
- Mango, shredded coconut, honey


  • 3 small (or 2 large) ripe bananas
  • 2 scoops of whey protein isolate
  • 1 cup rolled oats
  • Sprinkle of cinnamon
  • Dash of vanilla
  • 1 tbsp chia seeds
  • 1/4 cup dark choc chips


1. Preheat oven to 180 degrees celsius.
2. Combine all ingredients together in a large bowl.
3. Scoop 1 tbsp of the mixture onto a baking tray.
4. Bake in the oven for about 15-20 minutes or until golden brown.
GOJI BERRY copy 3.png


  • 500g packet penne pasta

  • Shredded tasty cheese

  • 1 cup diced tomato

  • 2 cups tomato pasta sauce

  • 1 large brown onion, diced

  • 1 large zucchini, diced

  • 1 large carrot, diced

  • 1 cup frozen peas/corn

  • 1 cup baby spinach

  • 2 tbsp fresh parsley and basil

  • 1 tsp cinnamon and cumin

  • Salt and pepper to taste

  • 1 x 450g tin tuna in olive oil


1. Pre-heat oven to 180 degrees Celsius. Cook the 500g pasta as per packet directions (do not over cook the pasta! Remove cooked pasta from the stove and rinse with cold water to slow further cooking).

2. In a large non-stick pan, fry the onion until translucent. Add carrot, zucchini, capsicum and cook till soft. Add the frozen peas and corn

3. Add the can of diced tomato and pasta sauce, herbs and spices and simmer for about 10 minutes.

4. Remove the vegetables from the heat. Add the cooked penne pasta to the sauce and mix well. Stir in the baby spinach then once wilted add the tin of tuna with the olive oil. Mix well until combined.

5. In a large oven safe pan evenly spread the entire mixture, cover with foil and bake in the oven for 30 minutes.

6. Remove the pasta from the oven. Sprinkle with light tasty cheese and bake for another 10-15 minutes (uncovered) or until cheese turns a golden colour.

7. Garnish with additional parsley and basil.

8. Set aside to cool and then cut into 8 pieces. Enjoy!