Posts in Recipes
Crispy Tofu Salad
This recipe post is sponsored by Countdown.

This recipe post is sponsored by Countdown.

A couple of weeks ago I caught up with Deb, Countdown’s Dietitian who works with the team to understand current food trends and make healthy eating more accessible and affordable. We put together this delicious salad using their Macro Organic Tofu - we even made a little cooking show video (you can check it out here). 

They’ve had a big demand from us, their shoppers, for meat alternatives! Yay for plants! This recipe is super easy, won’t blow the budget and leftovers would be perfect for lunch the next day! So they’ve recently added a whole lot of vegetarian options to Price Lockdown, you can pick up Macro Organic Tofu for just $4.90.

I also make a batch of the pesto in this recipe once a week (it keeps in the fridge) and use it to top veges, eggs or salads. Enjoy! 


Serves 4

Ingredients |

1 packet Macro organic firm tofu
½ small red onion

¼ cup red wine vinegar

½ cup corn starch

¼ cup cashews

1 avocado

Baby tomatoes

1 cup Macro organic quinoa

2 cups water, for cooking quinoa

Salad leaves of your choice, we used baby kale and rocket

2-3 large handfuls of coriander

1 handful of parsley

2 medium garlic cloves

¼ cup olive oil

1 lemon, juiced

Salt & pepper, to season

Coconut oil, for frying

How To |

1.    Soak quinoa overnight, or from morning to night if possible.
2.    Rinse quinoa put into a pot and cover with water, bring to the boil, pop the on lid and simmer for 15 mins.
3.    Slice tofu into 1cm by 1cm logs. To remove excess liquid, put tofu on a plate between paper towels; place a heavy chopping board on top large to weigh it down; let stand 10 minutes.
4.    Soak red onion in red wine vinegar.
5.    To make the pesto put coriander, parsley, garlic, salt, pepper, lemon juice and olive oil into a blender and mix until smooth, this will keep for a week in an air tight jar in the fridge.
6.    Dip tofu on all sides with corn starch. In a frying pan, heat coconut oil on medium-high until hot. Carefully add tofu. Cook until golden brown on each side. If needed drain the tofu on paper towels.
7.    Once the quinoa is cooked, let it cool before mixing in the cucumber, baby tomatoes and soaked red onion.
8.    To plate up, place salad greens as your base, then you’re quinoa salad and top with crispy tofu, add avocado, a sprinkle cashews and top with lemon herb pesto.

Almond meal & orange Christmas cake

This year I wanna bring something gluten free to the Christmas table so I set out to create a fruit cake made with almond meal and it turned out absolutely delicious!! It’d actually make the perfect gift for a kindy teachers morning tea but we couldn’t help but try it first.


700 g mixed dried fruit, I used raisins and sultanas

1 teaspoon ground cinnamon

1 teaspoon vanilla bean extract or paste

¼ teaspoon nutmeg

zest and juice from 1 orange, juice from a second orange (for after the cake has cooked)

3 tablespoons extra virgin olive oil

30g butter

5 organic eggs

2.5 cups ground almonds

50 g walnuts


1. Soak your dried fruit, pop the fruit in a bowl and cover in boiling water for 15-30mins then drain.

2. Preheat your oven to 170°C on bake.

3. Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
4. Combine dried fruit (make sure it’s well drained), cinnamon, nutmeg, vanilla, orange zest and juice, olive oil, eggs, soft butter, almond meal and walnuts in a bowl and mix well.

5. Spoon Christmas Cake batter into your baking tin. Smooth out the top using the back of a spoon and make sure there isn’t any gaps, you want the mixture packed in well.

6. Bake for an hour. Check with a skewer to see if it comes out clean, if not bake for another 15 minutes and check again.

7. Once cooked through, remove from oven, and poke small holes on the cake, pour the juice of the second orange over the top and leave to soak though the cake.

8. Leave to cool, then remove from the tin, sprinkle with roasted slithered almonds and top with candied of dried orange. 

To serve add whipped cream or coconut yoghurt. YUM! 

RecipesAbbylee BonnyComment
2 ingredient pancakes

These babies just overtook my ‘everyday pancake recipe’ because all you need is TWO INGREDIENTS and they are SOOOO DELICIOUS — with food this good I kinda feel like I’m cheating this cleanse but the fab news I’m absolutely not and I haven’t felt at all like I’m missing out! ♡


1 banana

2 eggs

optional, but i like to add 1 teaspoon cinnamon 


Pop all ingredients in the blender and blend on low until all mixed up. 

Heat up ya pan and add a little coconut oil — I find cooking them on a medium-highish temp works well and they cook super fast.

Cook until golden and flip.

With the banana they’re naturally sweet so there’s no need to top with maple syrup but they’re lovely with coconut yoghurt, berries and cacao nibs.

Thanks to my babe @beingwell_ for the the recommendation!

Coconut Double Caramel Slice

If you know me, you know I looooove caramel.  Ever since I was a little girl it’s been my ultimate indulgence but I never got why they added chocolate to the top of a caramel slice?  Maybe I’m a little weird but I’d rather pass on the chocolate and give me extra caramel sauce – Surely I can’t be alone in this!  So in collaboration with Countdown I’ve created my ultimate ‘healthier take’ on a traditional caramel slice (with double thick caramel)!  To celebrate three of it’s main ingredients (Macro organic tahini,  Harraways organic oats and Macro organic coconut oil) being on price lockdown I’ve also made a little video to show you how simple it is to create!


 This baby is plant based, raw and free from refined sugar. 


for the base

2 pinches sea salt

3 Tbsp coconut oil, melted

3 Tbsp rice malt syrup

1 ½ cups oats

1 ½ cups dedicated coconut

2 cups cashews

for the caramel

3/4 cup cacao butter, melted

3/4 cup coconut oil, melted

1 cup cashews

3 cup dates, soaked in hot water min 20mins

1 cup coconut milk

3 Tbsp tahini or peanut butter

1/3 cup rice malt syrup

3 tsp pure vanilla essence

2 tsp sea salt


1.     Soak dates in boiling water, put aside while you make your base.

2.     In a high speed blender, or ya Mum’s food processor form the 70’s will do, add all of your base ingredients, blend until all mixed together, you may need to stop and mix it up with a spoon and scrap down the sides.  Blend/blitz again.  When it’s all finished the mixture hold its shape.

3.     Evenly spread out the base mixture in a tin, ideally lined with baking paper. Pack the mixture in so it’s really tight.  I like to dip my spoon in a cup of boiling hot water and use the back of the hot spoon to help make it really nice and smooth.

4.     Pop the base in the freezer while you make your caramel.

5.     Pour all of the caramel ingredients into the high-speed blender or food processor excluding the dates (keep them soaking) and blend/blitz, stopping and scrapping down edges every now and then. 

6.     Once it’s all nice and smooth add the soaked dates but don’t add in the water they’ve been soaking in, that would make it too runny.  Blend/blitz for a good few minutes.  Stop to scrape down the sides.  If it’s taking awhile for the mixture to become smooth give your machine a break so it doesn’t over heat.  You want this mixture to be really beautiful and smooth like silk.

7.     Take the base form the freezer and pour the caramel on top.

8.     Pop the tin back in the freezer and leave overnight if possible, minimum 6 hours.

9.     Remove the slice from the freezer and cut into your preferred shape – I like mine in bite sizes.

10.  Keep in the freezer.  Best enjoyed outside in the sunshine with friends or after dinner with your lover and a comforting cup of tea.

You’ll find the organic macro tahini (or the organic macro peanut butter), organic macro coconut oil and Harraway’s organic oats are all on price lockdown at your local Countdown.


If you make it let me know what you think!


Green gold "blendy", it's my long-standing obsession

My fave green juice that’s actually a “blendy”, I think I just made that word up? Hehe I just mean it’s blended not squeezes though a juicer, hello fibre goodness!! I'm have this baby daily at the moment and absolutely love it!!

Ingredients |

1-2 whole lemons (skin removed),

1 clove of fresh garlic (you could leave out if you’ve got a hot date)

1 tsp tumeric

2cm knob of fresh ginger

1-3 handfuls of spinach

ice and 1L of water

Parsley, is also a fab addition if you’re a hard greenie!!


1. You’ll wanna blend it till everything is all whizzed, it should be thin like a juice, not thick at all.

2. Pour in a glass/jar or two and pop in a couple of extra ice cubes and enjoy.

Sending you all the love, AL XO

What I had in the cupboards smoothie

Babes, this is my specialty.  I don't often go out and buy ingredients to make something in particular, rather I make things depending on what I have in my cupboards/jars/freezer.

Smoothies are my 'go-to' easy peasy don't have to think about it meal.  But one thing is for sure I feel like your topping is going to make the smoothie, nothing like the perfect crunch to top it off.  My absolute fave is @mynewroots Chunky Chocolate Buckwheat Granola or my Clustered salted caramel granola - these are two things I will make an effort to get the ingredients then I'll add them to my smoothies over the following couple of weeks (if they last that long).

Ingredients | 

1-1 and a 1/2 frozen bananas

3 frozen strawberries

1 tablespoon cacao

1 teaspoon turmeric

1 teaspoon maca 

1 serve collagen, or your fav protein powder

1 tablespoon coconut cream

Method |

Blend and top with your fave toppings, my fave are granola and cacao nibs. Best served straight away, with  a spoon! Lots of love, AL XO

Beat the bloat soakie

This breekie has been doing me wonders the couple of weeks, nothing fancy I know but after the fiancé left I was feeling more than a little bloated (we ate ALL the food) and lacking energy!  And to be honest wrangling the babes in cafés solo for three meals a day just isn't fun so we've been making breakfast at home and I'm loving it! I find I'm often asking Cas to behave better (whatever that means, he's a nearly three year old with lots of energy) while I'm trying to eat and it can be bloody stressful!

Anyway, yay for eating at home in a stress free environment!! This recipe is super simple, like I don't think it could get any simpler.

Ingredients |

1/2 to 3/4 cup mix of seeds, approx. I don't actually have any measurers here in Bali so this is a total guess, you may like more or less. My fav mix is mainly chia, then linseeds and maybe a couple of teaspoons of sesame seeds.  You could also add sunflower and pumpkin seeds, I just don't particularly like the texture in this kind of soaked breakfast.

1 teaspoon cinnamon

2 dessert spoons coconut yoghurt or cream

1 serve your fav plant protein

Frozen raspberries or blueberries

Cacao nibs, to top



1. Add seeds to water into a jar/bowl and stir mindfully.

2. Soak seeds in overnight, I go for a 1-2 ratio so 1/2 a cup of seeds and one cup of water. You'll probably want to add more water in the morning depending on your desired texture.  I tend to soak these in the fridge here in Bai but back home I'd just leave it in the cupboard overnight.

3. The following morning stir though protein powder, cinnamon and coconut yoghurt.  Top with berries and cacao nibs for a little crunch! Simple, delicious + light - Enjoy!

I particularly love this as I normally like training fasted but here in Bali it's just too late by the time I drop Cas to school and get to the gym and I find a mini size pre training is perfect!! Have a wonderful day Babes! AL XO

Cinnamon choc cookie smoothie

So the kitchen applience I miss the most is most cerainly my blender, even though it's broken, bloody noisy (I put ear muffs on Cas or take it in the office to use it, not even kidding!) but I LOVE making smoothies, they're my fave any time of the day - morning, pre workout, post workout, lunch, dinner, supper, seriously anytime.  I've always said if Vinny proposed with a Vitamix I'd say yes in heartbeat... he didn't propose with a Vitamix but if he did oh I would have been bloody happy.


This is the first smoothie I've made myself in nearly three months and it did not disappoint. Blending the cacao nibs creates a cookies and cream kinda texture, I love it!

Ingredients |

1 small frozen banana

1 server your fave protein, I always go for a plant protein

1 teaspoon cinnamon

1 dessert spoon coconut yoghurt, you could also use coconut creme

1 teaspoon cacao nibs

Water and ice

Method |

  1. Pop all ingredients in the blender.  

  2. Blend until smooth, but still thick!

  3. Top with Cacao nibs for extra crunch.

Tip, I always put a little water in my blender first, before the powders, so they don't stick on the bottom or in the blade, then I'll add the other ingredients and top with extra liquid if needed. I like my smoothies thick so I never add too much liquid.

Hope you're having a beautiful day Babes! AL XO

The simplest satay sauce ever

Gluten Free + Dairy Free + Contains Nuts

I love a good satay sauce, seriously satay anything + I'm all about it! Here's my fav homemade satay sauce recipe, super simple, minimal ingredients or time, just how I like my food!

Ingredients |

3 tbsp Peanut butter
1 tbsp Tamari sauce
1/2 Lime, juice only - you can substitute with 1/4 lemon juice if needed 

1 teaspoon pure maple syrup, I get Queen 100% Pure Canadian maple syrup from the supermarket.

Water, use warm water

Optional, but I like to grate a little ginger in there too, if you're a ginger fan it give it a go - SO YUM!!

Method |

Mix all ingredients in a bowl, add warm water + keep adding until you reach your desired consistency, I like mine as a dipping sauce on rice paper rolls (like the ones I've made here) or drizzled over salads or veges - Yum!

I store mine in a jar with a lid the fridge for a week or so.

Tip, when buying rice paper sheets check the ingredients, they often have wheat hidden in there, which means they're not gluten free. I found ones at the supermarket, they've a little bit of purple on the packet (can't remember the brand as I'm in Bali), but they state they're "Gluten Free" + are made of tapioca, rice flour, water + salt.

If you make it, tag me on the gram - I love hearing from you Babes. AL XO

Clustered salted caramel granola

Gluten + Refined Sugar + Dairy Free | Plant Based

I'm a big fan of granola + I'm an even bigger fan of caramel so I've decided to combine the two!  Perfect for a crunch addition to your latest smoothie bowl or ideal for a berry, granola + coconut yoghurt mixture.

Ingredients | 

3 cups rolled oats, gluten-free if you’d like

1 cup buckwheat

1 ½ cups coconut flakes

1 cup nuts/seeds of your choice, I used a mix of hazel nuts, cashews, almonds + sunflower seeds.

¼ cup chia seeds

½ tsp sea salt, my fav is Maldon salt

1/3 cup rice malt syrup or pure maple syrup

1/2 cup dates, soaked for 15 mins or so in boiling water

1/2 cup dates, chopped (not soaked)

1/4 cup coconut oil

1/4 cup cacao butter

2 tsp. vanilla extract, I like Heilala Vanilla

1/4 cup water

Optional, ¼ cup / 35g coconut sugar, if you like it on the sweeter side



Grain Free? |

This can totally be made grain free, it just won't be as clustered.  Simply swap out the 3 cups of oats + 1 cup of buckwheat + make it a total of 5 cups of your fav nuts/seeds.  I do recommend though adding the sesame seeds in after cooking as I've found they can sometimes burn.

Method |

  1. Preheat oven to 175°C / 350°F

  2. In a large bowl combine oats, buckwheat, chia seeds + (optional) coconut sugar. Roughly chop nuts + add them to the mix.

  3. In a small saucepan over low-medium heat, melt Pams cacao butter + coconut oil.
  4. While this is melting, pop the dates + water in a blender until smooth then add to the saucepan along with the rice malt/maple syrup, vanilla + salt. Whisk mixture until smooth.
  5. Pour liquid ingredients over dry + fold together until they’re evenly coated.
  6. Spread mixture out in an even layer on a baking tray (baking paper optional, I didn’t use any). Then take a bag, I use a plastic bag from my lettuce and press down so that the mixture is compact.  
  7. Bake for 15-20 minutes. Remove from oven, flip/break up granola into large chunks + place back in oven to bake for another 10 minutes, maybe less or more. You want it golden, it will harden as it cools.
  8. Once cool, sprinkle the sesame seeds, chopped dates + coconut flakes over the granola.
  9. Save in a jar, although I’m sure it won’t last long. 

If you have an questions or comments, pop them below - I’d love to hear form you.  AL XO