Banana Pancakes

2 Ingredient banana pancakes

Basic Batter

  • 1 large banana, mashed (should be around ⅓ to ½ cup when mashed)
  • 2 eggs

Optional add ins:

  • ⅛ tsp baking powder (makes them fluffier and more pancake like)
  • 2 tbsp nut butter, ground almonds or dessicated coconut (makes them a little denser)
  • ¼ tsp ground cinnamon
  • ¼ cup blueberries/ raspberries/ chopped nuts


1. Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder…). For smoother texture add
2. Heat a little coconut oil in a pan. Turn the heat down to medium-low.
3. Pour a circle of batter into the pan (about 1 or 2 tbsp of batter per pancake).
4. Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).
5. Serve warm with coconut yogurt…yum!

Chocolate Coconut Truffles

Chocolate Coconut Truffles


• 2 ripe bananas

• ¾ cup desiccated coconut and ¼ cup for decoration

• ¾ cup almond meal

• ½ cup sunflower seeds

• 3 tablespoons chia seeds

• ½ tsp – 1 teaspoon cinnamon

• 1 to 2 teaspoons of stevia powder (this is optional depending on how sweet you like your truffles)

• 2 tablespoons cacao powder


• Add all the ingredients to your food processor and blend for 1 minute until mixture is dough-like and sticks together. Sprinkle left-over coconut onto a flat plate. Take dessertspoon-sized portions of the mixture, roll into a ball and then roll in the coconut. Put truffles into a container and leave in fridge. Truffles will last in the fridge for about a week and they do freeze also.

Vegie Snack Wraps

Vegie Snack Wraps


• Nori seaweed sheets

• Selection of your favourite vegetables, sliced: carrot, celery, cucumber, capsicum, zucchini, sprouts etc.

• Home-made hommus or guacamole

• Add preferred protein source: boiled egg, sliced chicken, sardines, tofu


• Lay down a nori sheet with the rough side facing up (you will notice the seaweed papers have a shiny side and a rough side) on a chopping board. Spread a tablespoon of your chosen base over the seaweed sheet (e.g. avocado or hummus).

• Add your selection of sliced vegetables on the side closest to you, then lay on a protein source if need be. Avoid adding too much in one roll. Wet the edges of seaweed paper at the far end and roll up tightly then press down once at the end. Let it sit for five minutes before cutting into portion size pieces.

Chia Pudding Recipe

Chia Pudding Recipe

• ¼ cup of chia seeds
• ¾ cup of unsweetened almond milk
• A pinch of ground cinnamon (optional)
• 1 piece of fresh seasonal fruit


• Stir together ¼ cup chia seeds with ¾ cup almond milk and leave covered in the fridge overnight.
• Sprinkle over the cinnamon before serving.
• Add 1 piece of fresh seasonal fruit to serve.

Vitamin Boost Smoothie with Microgreens

Vitamin Boost Smoothie with Microgreens

Giving you over 100% of your daily vitamin A and C intake, 2 grams of dietary fibre and over half of your necessary calcium, this smoothie is perfect for those with a demanding lifestyle.


· ½ cup of Parsley Italian Plain Leaf
· ½ cup of Rocket Salad Blend
· ½ cup freshly squeezed grapefruit juice
· ½ cup coconut water
· ½ an apple
· 1⁄3 cup of plain yogurt


Vitamin Boost Juice