Green Shakshuka

This yummy shakshuka recipe is a delicious way to get a big hit of greens in first thing. It's perfect for those on a lower carbohydrate eating plan, and is packed with protein and healthy fat (in the form of olive oil) to keep you fuller for longer.

Serves two. One serve delivers 450kcal, and 19g protein.



2 tb extra virgin olive oil

1 small brown onion, peeled and thinly sliced

2 cloves garlic, crushed

300g baby spinach leaves

4 eggs

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp lemon juice

1/2 avocado, peeled and sliced

1 tsp mint leaves, finely chopped

1 tsp flat-leaf parsley, finely chopped

pinch red chilli flakes

sea salt and pepper, to taste



1) Preheat the oven to 200 degrees Celsius.

2) Boil some water in a saucepan. Blanch the spinach for 20-30 seconds, then refresh in iced water. Remove from water, and then set aside on absorbent kitchen paper until excess moisture is removed.

3) Heat one tablespoon of the olive oil in a heavy-bottomed, oven-proof frying pan over a medium heat. Add the onion and cook for 3-4 minutes until soft. Lower the heat to its lowest setting, then add the garlic and continue to cook for at least five minutes, or until caramelised. Add the remaining oil, paprika, and cumin and stir for 20-30 seconds, until fragrant.

4) Add the wilted spinach to the frying pan with the onion, garlic, and spice mix. Add the lemon juice, then season with salt and pepper. Stir well until all is combined, then remove from heat.

5) Make two indents in the mix, and carefully crack the eggs into them. Place the frying pan in the oven and bake until the whites are set but the yolks still runny. This should take five minutes or so.

6) Top with chilli flakes, chopped parsley and mint, the avocado. Yum!


Easy Cannellini Bean and Tuna Salad

Let's face it: it's not always reasonable to expect we'll have the time to make an organic, home grown, slow cooked meal. Sometimes, healthy means putting together the healthiest, whole food ingredients that we can get our hands on in a pinch. And I encourage that. Rather than throw your hands in the air and grab some unhealthy takeaway because you're busy, having a go-to healthy recipe or two that you can whip up guilt free while on-the-go can make all the difference.

This is one of mine. It's so easy and absolutely delicious. I like to use sustainable, line-caught tuna. The capsicum can be cooked and sliced in advance, and stored under olive oil in the fridge until ready for use. 

Serves four, with each serve delivering 29.5g protein, 28.2g carbohydrate, 15g fibre, 21g fat (16.25g of which is unsaturated) and a total of 457 kcal. It also packs a punch in terms of vitamin C, at 120mg per serve (more than your entire daily requirement).



250g tinned tuna in olive oil, drained

800g canned cannellini beans, drained and rinsed

1 medium red capsicum

1/3 cup kalamata olives, pitted and roughly chopped

1 shallot, finely sliced

large handful flat-leaf parsley, coarsely chopped

2 tb extra virgin olive oil

1 tb balsamic vinegar

salt and pepper, to taste



1) Start by preheating your oven to 200 degrees Celsius. Place your whole capsicum on a roasting tray and cook for 30-40 minutes until the skin is black and blistered, and the flesh is soft. You may need to rotate it every 10-15 minutes to ensure it cooks evenly. Leave to one side to cool.

2) Combine your beans, tuna, olives, parsley, and shallot in a bowl.

3) Once cool, remove the skin, seeds, and membrane from the capsicum and discard. Slice the flesh intro strips and add to the salad. 

4) Pour over the dressing ingredients, season with salt and pepper, and toss to combine.

Calendula Ointment

For scratches, better skin healing, and eczema and dermatitis.

he resins from calendula are a common addition to many high-end beauty products. In fact, I'd go as far as to say it's one of the most frequently use botanicals in skincare. And for good reason. Calendula is a wonderful traditional skin healer, and possibly my all-time favourite herb for the job. And as an added bonus, sweet almond oil is full of antioxidant vitamin E, which your skin will just love!

This simply ointment is perfect for small patches; for larger areas I recommend making a cream (recipe in my book) or a light lotion. While the method for this is super simple, you'll need a couple of weeks to infuse the oil. 



30g dried Calendula flowers

1/2 cup sweet almond oil

12g unrefined beeswax



1. Grind you calendula in a coffee/spice grinder until fine, then pour into a sterile glass jar (plenty of tips on how to sterilise your own jars in my book).

2. Pour over the sweet almond oil, replace the lid, and shake until well combined.

3. Leave to infuse for 2-3 weeks in a warm, dark place. 

4. Strain the mixture through cheesecloth. You'll need to have clean hands to start with and do plenty of squeezing to make sure you get as much oil out as you can. The solid herbal material can be discarded, or added to your compost.

5. Measure out 60ml (1/4 cup) of the infused oil into a small pyrex bowl. The rest can be stored in a clean glass jar or bottle in the fridge, for later use.

6. If you're using a block of beeswax, finely chop it; if you're using pellets there is no need to do this step.

7. Add the beeswax to the infused oil and place over a small saucepan with a little water in it. The water should not reach the base of the bowl. This 'water bath' method ensures that the mixture is heated gently. Heat over a medium flame.

8. Stir gently over the heat until the beeswax is completely melted and combined with the oil. Carefully pour into a sterile glass jar and leave to cool.

9. The ointment will solidify over 15-30 minutes. You can then replace the lid and store in the fridge for up to three months.

10. To use, apply a generous amount to skin as needed.

Warm Roast Chicken, Avocado, and Grapefruit Salad

Salads make up a pretty huge part of my diet, due to the fact they are light, healthy, and super quick and easy to make. This is one I made on a whim recently, and I certainly didn't regret it.

Serves four. Each serving contains 573 kcal, 50g protein, 38g fat, and 5g carbohydrate.



1 whole chicken

1 brown onion, peeled and quartered

2 tb organic butter, softened

2 cloves garlic, crushed

salt and pepper, to taste

100g baby rocket

1 large pink grapefruit

1 ripe Hass avocado, peeled and sliced

2 tb pine nuts


For dressing

1 tb balsamic vinegar

2 tb extra virgin olive oil

salt and pepper, to taste



1) Preheat the oven to 200 degrees Celsius. Meanwhile, combine the garlic and butter. Rub over the chicken's skin. Place the onion quarters in the cavity and tie legs together with kitchen twine.

2) Roast the chicken for 10 minutes, then reduce temperature to 180 degrees Celsius for one hour. To check whether it's cooked through, pierce the thickest part of the thigh and ensure that the juices run clear. If they don't you'll need to return to the oven to roast, and continue to check every 10-15 minutes until done.

3) Leave the chicken to sit for 20 minutes while you prepare the grapefruit.

4) Peel the grapefruit and then break into its segments. Carefully remove the membrane so you're left with chunks of jewel-like flesh.

5) Remove the meat, without skin, from the chicken, and roughly shred. 

6) Combine the chicken, rocket, grapefruit, and avocado in a salad bowl.

7) Mix your dressing ingredients together in a small bowl and pour over the salad. Toss well to combine.

8) Top with pine nuts prior to serving.

Strawberry Almond Milk

This recipe is so simple, that I shouldn't really call it a recipe. I actually made this so that I'd have something to wash my Choc-blueberry muffins (see below) down with, and it didn't disappoint. Making your own almond milk is so easy, and I used the leftover strawberry milk (which is sweetened with nothing except the wonderfully ripe strawberries themselves) for an after-gym protein shake by adding some vanilla whey protein powder. Easy...

Makes 1.5L (or six 250ml serves, at 124 kcal. each.)


250g raw almonds

3L filtered water 

pinch sea salt

1 1/2 cups ripe strawberries, greens removed


1) In a large container, soak the almonds in 1.5L of water with the sea salt. Leave overnight.

2) In the morning, strain off the water and rinse the almonds 2-3 times until the water runs off clear.

3) Transfer the almonds to a blender, and pour over the remaining water (hint: you may need to of this in batches!). Blitz for 2-3 minutes.

4) Strain the mixture through cheesecloth, collecting the almond milk in a bowl below. You'll be left with homemade almond meal that you can either discard or incorporate into a recipe (like the one below!)

5) Store the almond milk in the fridge in a clean glass jar until ready to serve. To serve, return the almond milk to the blender, add the strawberries, and process until smooth.

Dark Choc-Blueberry "Muffins"

High protein (7.8g) and lower in carbohydrates (9.2g), these dark chocolate and blueberry muffins are actually more like a friand, making them dense and deliciously satisfying. It's worth keeping in mind that although these are a healthier option, all sweet treats are a 'sometimes' food, to be enjoyed alongside a balanced, whole foods diet rich in colourful veggies and lean protein sources!

This blog has been a long time coming, after a lot of encouragement (and some gentle nagging) from friends and family to share recipes other than those in my books and in my web series. Eventually though, it was all my wonderful new mates on Instagram who encouraged me to start sharing these weekly recipes online. So here goes!

Makes eight muffins, 270kcal. each.

Dark choc and blueberry muffins with homemade strawberry almond milk.

Dark choc and blueberry muffins with homemade strawberry almond milk.


2 cups almond meal

1/2 tsp baking powder

2 eggs

1/4 cup unsweetened almond milk

2 tb melted coconut oil

2 tb rice malt syrup

1/2 tsp vanilla extract (not essence)

pinch sea salt

1/2 cup fresh or frozen blueberries

50g dark chocolate, roughly chopped

zest of 1/2 lemon, finely grated


1) Preheat the oven to 180 degrees C, and grease a muffin tray with a little coconut oil.

2) Combine your dry ingredients — almond meal, baking powder, and sea salt — and mix thoroughly.

3) In a separate bowl, gently whisk your eggs and almond milk together, then pour over the dry ingredients.

4) Add the rice malt syrup, melted coconut oil, and vanilla extract and combine well.

5) Stir through the blueberries, chocolate pieces, and lemon zest.

6) Bake for 30-40 minutes, or until golden brown, then remove from oven.

7) After 5-10 minutes, gently remove from the moulds and cool on a wire rack.

8) Enjoy!