Coconut, Chia & Strawberry Overnight Oats

IMG_8485Here’s a super simple creamy dreamy breakfast recipe inspired by one of my favourite health food bloggers, Ambitious Kitchen. Her website boasts scrumptious recipes for ‘sweet treats and healthy eats’. I have made a number of her tasty dishes, all of which have been absolute winners. Below are three of my all time favourite Ambitious Kitchen creations, which have been recreated in my kitchen many times over.

  1. Lentil & Quinoa Chili
  2. Crunchy Cashew Thai Quinoa Salad
  3. Peanut Butter Chocolate Chip Brownies

IMG_8440This particular recipe calls for simple pantry staples, its quick and easy to prepare and tastes more like pudding than breakfast. It’s wonderfully creamy but not overly sweet and the strawberries add a welcome pop of freshness. As for the toppings, I chose sliced nectarine, passionfruit, almond butter and pumpkin seeds. Delish!


Another dessert for breakfast creation, packed with protein and healthy fats to start the day right. Serves 2


  • 1 medium ripe banana, mashed
  • 1 1/4 cups coconut milk
  • 1/2 cup yogurt (natural honey or vanilla works well)
  • 1 cup gluten free rolled oats
  • 1 tablespoons chia seeds
  • 10 strawberries, diced

Topping ideas:

  • Almond butter
  • Fruit
  • Nuts
  • Seeds
  • Honey
  • Dates

Add all ingredients to a large mixing bowl, stir until well combined. Pour into two separate jars and place in the fridge overnight. When ready to serve, add your favourite toppings.

Recipe adapted from Ambitious Kitchen.



Chocolate Almond Butter Crunch


Ok I need to step away from the kitchen because my snacking on this granola is getting out of control! I understand now what friends have been telling me for years, granola is simply irresistible. Especially when it is coated and baked in a rich dark chocolate and almond butter sauce. I cannot stop picking, each nutty, crunchy, chocolately bite is more delicious than the next. I used cashews and brazil nuts in this recipe which are two of my favourite nuts, they are just so moreish. Even more so when they are mixed with chocolate, cinnamon and ginger. The touch of ginger in this mix adds a welcome zing to the flavour combination.


This recipe can be enjoyed on its own as a snack or for breakfast with milk and yogurt. However I have far greater plans for it this week. Here’s what I’m thinking…

  • Caramelized banana with whipped coconut cream topped with chocolate almond butter crunch
  • Homemade banana and maple ice cream topped with chocolate almond butter crunch
  • Blueberry and vanilla porridge topped with chocolate almond butter crunch


You can basically use this granola recipe as an addition to any of your favourite sweet breakfast foods – pancakes, porridge, smoothies, chia pudding, chocolate avocado mousse, acai bowls, the list goes on. There is nothing better than a bit of crunch, am I right?

My granola is currently sitting on the kitchen bench, I keep on jumping up from my desk, opening the jar, sticking my head in and taking a big whiff, it just smells like heaven!

You can also enjoy the incredible aroma this recipe makes whilst cooking, it’s better than a scented candle.


Chocolate Almond Butter Sauce

  • ¼ cup of cacao powder
  • ¼ cup of almond butter
  • 1/3 cup of honey
  • 2 tablespoons of coconut oil

Granola Ingredients

  • ½ teaspoon of cinnamon
  • ½ teaspoon of ginger
  • 1 cup of oats
  • 1 cup of raw buckwheat
  • 1/3 cup of brazil nuts
  • ¼ cup of cashew nuts
  • ¼ cup of sunflower seeds
  • ¼ cup of pumpkin seeds

Preheat the oven to 180 degrees.

To make the sauce, add all ingredients to a small saucepan. Mix over low-medium heat until melted and a rich chocolate sauce is formed.

In a separate bowl mix all the granola ingredients together.

Now here’s where it can get a wee bit messy. Pour chocolate sauce over the granola mix and use your hands to coat evenly, creating chunky chocolate bits.

You can use a spoon for this bit if you like however I don’t mind getting my hands dirty.

Spread the granola out on a baking sheet lined with non stick paper and bake in the oven for 15-20 minutes, stirring every so often.

As this mix is dark in colour it can be a bit tricky to know when its ready. It is ready when the mix is no longer wet. It will become crunchy once it is left to cool out of the oven.


Sweet Peachy, Pear & Apple Crumble

Sweet, sticky, crumbly peach and pear crumble, this is the ultimate dessert recipe.


Warm, juicy, stewed fruit zinging with ginger and lemon zest, topped with crunchy almond cinnamon crumble, this dish is just heavenly, the best comfort food on a wet, rainy winter’s day.


The crumbly oat topping and fruit mixture is simply delicious on its own however a dollop of creamy yogurt or a rounded scoop of vanilla ice cream is a match made in heaven.

The best part about this dish is that is it free from refined sugar, butter and gluten! So good enough to eat for breakfast!



  • 2 pears, peeled and cut into chunky slices
  • 4 peaches, peeled and cut into chunky slices
  • 2 apples, peeled and cut into chunky slices
  • 2 teaspoons of honey
  • 1 teaspoon of ground ginger
  • 1 teaspoon grated lemon zest
  • ½ cup of water


  • 1 cup of almond meal
  • ½ cup of gluten free oats
  • ½ teaspoon of cinnamon
  • ¼ cup of coconut sugar
  • 2 teaspoons of honey
  • ½ cup of chopped almonds
  • 3 tablespoons of coconut oil
  • ½ teaspoon of salt

Preheat the oven to 180 degrees.

Slice fruit into large bite sized pieces and place into a medium sized saucepan. Add ginger, lemon zest, honey and water. Simmer over low-medium heat for 5-10 minutes or until the fruit softens slightly (Do not overcook, the fruit should still be firm in shape).

Whilst the fruit is cooking, prepare the crumble mixture. Add all ingredients into a mixing bowl and stir to combine (you can use your fingers here to create large chunky crumbly pieces).

Once the fruit is ready, pour mixture into a ceramic or glass-baking dish and top evenly with the crumble topping. (If there is too much excess liquid left over from the simmering process, discard before adding the crumble mixture on top). Bake in the oven for 20-30 minutes or until the top of the crumble is lightly brown and crunchy.


Creamy Dreamy Bircher Muesli


Like porridge, I have a simple go to recipe for Bircher muesli that is fail proof. It is simply scrumptious as it is but can also be altered by the addition of different ingredients and toppings to create a more extravagant dessert like breakfast. As far as toppings go I like to add fresh berries but you can use whatever tickles your fancy– nuts, seeds, coconut, banana, dates.


Creamy, nutty, perfectly sweet and packed with wholesome goodies, this recipe will keep you more than satisfied until lunch time.


Serves 4

  • 2 cups rolled oats
  • 1 cup natural yogurt with honey (or vanilla)
  • 1/2 cup almond or rice milk
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 apples, grated
  • 1 tablespoon of chia seeds

Add all ingredients to a large bowl, mix together. Cover with glad wrap and leave in the fridge to set overnight. Serve in bowls or glass jars. Decorate with your choice of toppings. Enjoy!


Raw Peanut Fudge Brownies


These fudgy, nutty, brownie bars are far too easy to make, its dangerous. I was in desperate need of a sugar fix this afternoon and with nothing delicious at home I grabbed a few simple ingredients from the pantry and whipped up these bad boys in mere minutes. They certainly hit the spot, rich, decedent, peanut fudge brownies that are ready in less than 5 minutes. What more could you ask for in a sweet treat?



  • 1 cup of medjool dates
  •  3 tablespoons of cacao powder
  • ¼ cup almond meal
  • 1 tablespoon honey
  • 1/3 cup peanut cacao spread (this is a good brand) or use your favourite natural peanut butter
  • 2 tablespoons of peanuts
  • 1 tablespoon of cacao nibs

Add the dates, cacao, almond meal, honey, peanut butter and cacao to a food processor, mix until all ingredients are combined and a fudgy dough is formed. Add peanuts and cacao nibs and mix to combine. Press the mixture into a small pan lined with baking paper.  Place in the fridge until ready to serve. Slice into squares.


Spicy Carrot and Orange Soup


It’s soup season on this side of the globe and this delicious winter soup is the perfect balance of spicy and sweet. Bursting with zesty flavour, it is sure to satisfy a hungry tummy on a cold winter’s night. With a hint of chilli and zinging with ginger and orange, this savoury yet fruity soup is the perfect dish to warm you up and keep you cosy as the weather gets cooler.


Making soup is a weekly ritual, every Sunday I whip up a big batch to last the week. It is such an easy way to consume loads of veges at once. I often think of a big bowl of soup like the winter version of my morning green smoothie, packed with nourishing ingredients.


This is a thick satisfying winter soup, accompany with a rustic loaf of fresh bread warmed in the oven. Top with feta, sprinkle with pumpkin seeds, chili flakes or a dollop of crème fraiche.


  • 2 tbsp cocnut oil
  • 2 red onions, diced
  • 6-8 cloves of garlic, minced
  • 1 small chili, sliced finely
  • 1 large thumb sized piece of ginger, grated
  • zest of 1 small orange
  • 2 kilos of carrots, peeled
  • 4 cups veggie stock
  • 1 cup of water
  • 1 tbsp honey
  • juice of one orange


Prepare the vegetables. Heat the coconut oil in a large pot over medium heat.

Add onion, garlic, chilli, ginger and zest. Cook for several minutes before adding the carrots, stock and water.Season with salt and pepper.

Bring to the boil then simmer for an hour or until carrots are soft and tender. Once cool, transfer to a food processor. Add honey and orange and whiz to combine.

Reheat over the stovetop or store in containers in the fridge to warm up at a later date. Lasts for up to 5 days in the fridge and freezes well.

*I like my soups to be super thick, if you prefer a thinner consistency add more stock or water.


Slow Cooked Lamb Korma with Homemade Naan


I hardly ever eat fast food but when I do it is always Indian.

When my partner and I order Indian take out there is no such thing as moderation, we love nothing more than indulging in an authentic Indian feast with all the trimmings, steamed rice, naan bread, papadum, the works. Lamb korma and butter chicken are always at the top of our order. We both love a creamy, rich sauce that’s spicy but not too hot.


The only downside to our Indian take out pig-outs, is the sluggish feeling we get the next day. The combination of overly rich ingredients and over indulging always leaves us feeling lethargic.

Over the last couple of years I have become a curry paste queen. I have mastered the art of grinding my own spices and making my own pastes to create lighter, healthier versions of our favourite curry sauces. By swapping a few ingredients with healthier alternatives, we are able to indulge in our favourite fast food without the post feast sluggishness.

You will be surpised at how easy it is to make a flavouful, silky curry sauce from scratch using only healthy ingredients. The below recipe for lamb korma requires a slow cooker however you can forgo this step if you are short on time. By slow cooking the lamb over several hours you are left with melt in your mouth tender meat and a creamy sauce rich in flavour. I used quinoa instead of white rice, coconut milk instead of cream and even whipped up my own dough to make a healthy version of homemade naan bread.

This dish is creamy, spicy, healthy and delicious, the ultimate Indian comfort food to feast on.



1 kg lamb, trimmed and cut into pieces


  • 5 cloves of garlic
  • 1-2 inch piece of ginger
  • 1 tablespoon of turmeric
  • 2 tablespoons of olive oil

Mix above ingredients in a food processor. Pour over the lamb, cover and refrigerate to marinate whilst you prepare the rest of the dish.

Curry base:

  • ½ cup cashew pieces
  • 1 ½ cups vegetable broth
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons garam masala
  • 2 teaspoons of cumin
  • ½ teaspoon of curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon sea salt

Add all the above ingredients to the food processor. Mix until smooth.


  •  2 small white onions. diced
  • 3 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 cup plain natural yogurt
  • 1/2 cup raisins
  • ½ cup cashews
  • ¼ cup desiccated coconut

Heat a large pan with oil over medium heat. Add onions and cook stirring until soft and lightly brown. Add marinated lamb to pan and cook until the meat begins to brown. Then add the curry base, tomato paste, coconut milk and yogurt. Cook for several minutes until all ingredients combine and a you have a thick, creamy sauce. Remove from the heat and add raisins, cashews and coconut. Transfer entire mixture into the bowl of a slow cooker and cook on high for 4 hours or low for 9 hours.

To Serve:


Berry Baked Oatmeal

Last weekend I went to brunch at a girlfriend’s house, one of the delicious dishes she prepared for the occasion was a berry baked oatmeal. The rest of the day it was all I could think about. This dish took the humble rolled oat to an entirely new level of scrumptiousness! I could not leave without the recipe.

It looks like dessert and tastes like dessert but hallelujah it is healthy enough to eat for breakfast! Creamy oats baked in a mixture of honey, rice milk and eggs spiked with tart raspberries and crunchy walnuts. Warm, hearty and just sweet enough, this is my kind of breakfast. Whip it up for the ladies at your next brunch, or make it for yourself on Sunday and warm up the leftovers for breakfast during the week. If it lasts that long!


This is a very adaptable recipe so feel free to mix it up, swap the raspberries for bananas, add some peanut butter, throw in some dried fruit, whatever takes your fancy.

Dry Mixture:

  • 2 cups oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp Himalayan sea salt
  • ⅓ cup cococnut sugar

Wet Mixture:

  • 2 cups rice milk (or other non dairy milk)
  • 2 eggs
  • ½ tbsp vanilla essence
  • 2 tbsps honey
  • 2 cups raspberries (fresh or frozen)
  • ¼ cup walnuts

To Serve:

Passionfruit yogurt (this is a must if you can find a nice natural brand)

  • Preheat oven to 180 degrees
  • In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt, and coconut sugar. Set aside.
  • In a seperate bowl whisk together the milk, eggs, vanilla and honey
  • Arrange berries at the bottom of a baking dish, evenly top with dry oat mixture. Pour over the wet mixture and add sprinkle walnuts over the top.
  • Bake for 20 minutes or until the oats have soaked up all the liquid.
  • Serve warm with passion fruit yogurt (seriously delicious paired together!)

Recipe adapted from Apple of My Eye



Honey and Cinnamon Oat Porridge

This week there has been a slight chill in the air, summer is officially coming to an end and winter is just around the corner. I cannot wait for cosy winter knits and rainy days rugged up on the couch with a good book to read and winter stew simmering in the oven.

This is a quick and nourishing breakfast sure to warm you up in the winter months ahead. There is nothing more comforting than a big bowl of warm oats on a cold winter’s morning. Porridge is the type of breakfast that I dream about at night and jump out of bed for in the morning.


This is my basic recipe for porridge and it never disappoints. I love coming up with creative ideas for toppings. Think creamy peanut butter, banana, dates, fresh berries, cacao nibs, yogurt, coconut, the list goes on…I often persoanlise each bowl to my mood or what produce is in season.


  • 1 small mashed banana
  • ¼ cup oat bran
  • ¼ rolled oats
  • ½ teaspoon of chia seeds
  • 1 teaspoon of flax seeds
  • ¼ teaspoon of cinnamon
  • 1 teaspoon of honey
  • 1 cup almond milk

Topping ideas:

  • Fruit
  • Seeds
  • Nuts
  • Peanut Butter
  • Yogurt
  • Cacao Nibs
  • Honey or maple syrup
  • Fresh dates

Add all ingredients to a medium sized saucepan, mix together. Heat porridge over medium heat, stirring occasionally, for 3-5 minutes or until desired consistency is reached. Transfer to a bowl and add your favourite toppings.