Rice Pudding with Roasted Strawberries

Rice puddings is a traditional dish and easy to make. They can vary a lot, depending on the persons tastes. It also depends on how you prepare the rice pudding and what ingredients you like to use. It comes down to personal taste and flavours.

Cooking: 25 mins
Prep Time: 10 mins
Serves: 4


3/4 cup (150g) medium grain white rice
4 cups (1ltr) milk
1/2 cup (125ml) maple syrup
500g strawberries (halved)
2 tbs pistachios (roasted and chopped)


Step 1:
*  rinse rice under cold water
*  drain well
*  combine rice and milk in medium saucepan over high heat
*  bringing to the boil

Step 2:
*  reduce heat to low
*  simmer, stirring often for 20-25 mins or until rice is tender
*  stirring in HALF the maple syrup

Step 3: (meanwhile)
*  preheat oven to 180oC (356oF)
* combine strawberry and remaining maple syrup in a small baking dish
*  roast for 20 mins or until strawberries begin to soften

Step 4:
*  divide rice pudding evenly among serving bowls
*  spoon over the strawberry mixture and sprinkle with pistachio

Energy: 1942kJ/465cals (22%)
Protein: 13g (26%)
Fat: 12g (17%)
Sat. Fat: 6g (25%)
Carbs: 75g (24%)
Sugar: 45g (50%)
Dietary Fibre: 4g (13%)

Dairy Free Chocolate and Berry Terrine

This is an exquisite desert using dairy free ingredients. So yummy . . . ! Although chocolate, there will be no guilty feelings eating this after dinner desert.

Related: Healthy No-Bake Fruit Terrine with Berries (Paleo)

Preparation Time: 10 mins, (plus 6 hrs freezing & 10 mins standing time)


500ml dairy free dark chocolate sorbet
500ml dairy free coconut sorbet
500g pkt frozen mixed berries, slightly thawed
1 cup (200g) dairy free coconut yoghurt
1/4 cup mint leaves


Step 1:
*  Grease 10cm x 20cm (base measurement) loaf pan, lining base & sides with baker paper, allowing sides to overhang

Step 2:
*  Place the chocolate sorbet and coconut sorbet in separate bowls, setting aside for 5 minutes to soften slightly

Step 3: (meanwhile)
*  reserve 1 cup of berries in a bowl in freezer
*  place remaining berries in a food processor & process until smooth

Step 4:
*  Spoon HALF the chocolate sorbet into prepared pan and top with SOME (not all) of the berry puree
*  Spoon OVER HALF of the coconut sorbet and top with berry puree
*  Continue layering with the remaining chocolate sorbet, berry puree and coconut sorbet, finishing with chocolate sorbet
*  Smooth its surface
*  Tap pan on bench to remove any air bubbles
*  Cover with foil
*  Place in freezer for 6 hours or until firm

Step 5:
*  Remove terrine from freezer
*  Set aside for 5 mins to soften slightly
* Turn onto serving plate
*  Spoon over the coconut yoghurty and top with reserved berries
*  Sprinkle with mint

Related: Vegan Salted Caramel Chocolate Cheesecake

Energy: 1286 kJ / 308 Cals (15%)
Protein: 4g (8%)
Fat: 15g (21%)
Sat. Fat: 12g (50%)
Sugar: 34g (38%)
Dietary Fibre: 2g (7%)

Dairy Free Pea & Leek Soup

Diary Free Pea & Leek Soup

This is a dairy free, pea & leek soup which is super quick to make and nice, especially in winter. I also have a chocolate desert which is dairy free also.


2 leeks, pale section only, thickly sliced
1 large washed potato, peeled, coarsely chopped
4 cups (1Ltr) Massel Vegetable Stock
500g pkt frozen peas
2 tbs lemon juice

Directions/Cooking Time: 25 mins

Section 1:
* Combine leek, potato and stock in a large saucepan;
* Place over high heat, bringing to the boil;
* Reduce heat to medium and cook, partially covered for 20 mins or until potato is tender.

Section 2:
* Reserve 1 cup (120g) peas;
* Add remaining peas to the pan and bring to a simmer. Set aside to cool slightly

Section 3:
* Using a stick blender to carefully blend the pea mixture until smooth, returning pan to medium heat;
* Add the lemon juice and reserved peas, stirring until heated through;
* Season well;
* Divide the soup evenly among serving bowls

Serve with:
lemon slices, finely chopped chives and extra virgin olive oil

Related: Green Goodness Immune Boosting Soup

Providing (per serve):
Energy 736kJ/176 cals (8%)
Protein 11g (22%)
Fat 1g (1%)
Sugar 9g (10%); and
Dietary fibre 11g (37%).

Sourdough and Salmon Snacks


Cooking Time: 3-5 minutes


1/2 cup Ricotta Cheese (Full fat or Reduced Fat)
1 tsp finely grated lemon zest
1 tbs finely chopped fresh chives
4 slices sourdough bread
extra virgin olive oil (for brushing)
130g John West Skinless & Boneless Salmon – Lemon & Cracked Pepper
1/2cup watercress

Toppings (optional):
1 fresh red chilli, finely sliced, seeds remove
4 tbs soft fetta (if you don’t like Ricotta OR Cream Cheese)
100g of Smoked Salmon (if you don’t like John West Skinless & Boneless Salmon)


* Combined ricotta, lemon zest and chives, season to taste and set aside

* Brush bread slices with oil and cook on a chargrill plate or griddle pan to lightly char grill

* Spread ricotta mixture on bread, top with John West Salmon and Watercress

* Serve with lemon wedges

Note: Sourdough is a nutritious low GI bread choice

Baked Risotto . . . with Flavour Variations

Baked risotto is quite different to the traditional style.

It takes longer to cook, although it means you don’t have to attend to it. This allow you time to whip up something delicious to serve along side it.

Cooking Time: 40-45 minutes

Serving: 4-6
5-10 minutes


1 1/2 cups arborio rice
4 cups chicken stock (heated)
1/2 cup finely grated parmesan cheese
40g unsalted butter (chopped)

* preheat oven to 180oC
* combine rice and stock in a 10-cup capacity baking dish
* cover tighly with a lid or foil and bake for 40 minutes, stirring halfway through or until most of the stock has been absorbed and rice is “al dente”
* stir through parmesan and butter and season to taste – serve immediately

Nutrition (per serve):
12g protein
14g fat (9g sat fat)
64g carb
2g sugars
2g dietary fibre
1810 kJ (430 cals)

Flavour Variations:

Pumpkin & Sage: Toss 500g diced pumpkin with 1tbs olive oil and season. Place onto a lined baking tray and bake along with the Baked Risotto for 3 minutes. Toss 1/4 cup sage leaves with 2 tsp olive oil, adding to tray with pumpkin and cook for a further 5 minutes or until crisp. To serve, top risotto with pumpkin and sage

Seafood: Use fish stock instead of chicken stock to make a Basic Risotto. Pan fry 200g peeled green prawns, tails intact and 150g barramundi in a pan with 20g butter. Flake fish. Top risotto with prawns and fish, season to taste and serve with 2 tbs snipped chives.

Asparagus & Leek: Use sliced leek in place of onion in the Basic Risotto. Once half the stock has been added, stir in 2 bunches asparagus, trimmed, cut into 2cm pieces. Gently stir in parmesan and butter to finish.

Mushrooms: Pan fry 500g sliced mushrooms and 1 crushed garlic clove in 40g butter over medium-high heat for about 5 minutes or until golden. Stir through the Basic Risotto or Baked Risotto.

Spinach & Prosciutto: Chop 1 bunch spinach leaves and stir through cooked Basic Risotto. Grill 2-3 slices prosciutto until crisp. Break into shards and serve with risotto.

Basil & Rocket: Add 1/2 cup shredded basil to the cooked Basic Risotto or Baked Risotto. Top with baby rocket to serve.

Gorgonzola: Stir 200g creamy gorgonzola (or another blue cheese) instead of parmesan through the cooked Basic Risotto with butter.

Lemon & Peas: Add 1 1/2 cups thawed peas and 1 lemon, zested, to cooked Basic Risotto.

Risotto Basics . . . and then some

Cooking Time: 35-40 minutes
Prep Time:
5-10 minutes


3 cups chicken stock
1 1/2 tbs olive oil
80g butter (chopped)
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
1/2 cup dry white wine
80g finely grated parmesan
2 tbs chopped fresh herbs such as parsley, chives basil or thyme (optional)


Step 1:
* place stock into a saucepan and bring to a simmer over medium heat

Step 2:
* in a wide saucepan, heat oil and 20g butter over medium heat
* add onion and garlic and cook for 8 minutes, stirring occasionally or until onion is very soft

Step 3:
* add rice and stir well to coat
* cook for 1-2 minutes or until lightly toasted

Step 4:
* add wine and cook for 2-3 minutes, stirring occasionally or until absorbed

Step 5:
* add 1/2 cup stock and cook, stirring gently and occasional, until absorbed
* repeat adding stock in batches (allowing to absorb between each addition)
* cook for 20 minutes or until rice is “al dente”
* remove from heat and stand for 1 minute

Step 6:
* beat in parmesan and remaining butter until combined and creamy
* season to taste, stir through herbs, if using and serve immediately

Nutrition (per serve):
14g protein
30g fat (16g sat fat)
66g carbs
4g sugar
3g dietary fibre
2505 kJ (600 cals)

1) Cook onion gently until pale golden and translucent. Don’t try to speed this up
2) Stir gently to prevent the release of too much starch from rice, which will make your risotto gluggy
3) Use good-quality stock for the best flavour, remembering that as stock absorbs, that flavour becomes stronger
4) Replace chicken stock with fish stock for seafood risotto or vegetable stock for a vegetarian version

Apple Doughnuts

Cooking Time: 20 minutes
16 (approx.)


4 Royal Gala Apples
1 lemon, zested, juiced
2 cups plan flour, plus 1/3 cup extra
1 tsp baking powder
1 1/2 cups apple juice
1 free range egg white
1/2 tsp ground cinnamon
vegetable oil for deep-frying
raw sugar to sprinkle

Honey Glaza:
3/4 cup honey
1/2 tsp ground cinnamon
1/4 cup pecans, toasted, chopped


Section 1:
* to make the glaze, place honey, cinnamon and 1/2 cup boiling water in a wide saucepan over medium-high heat and cook, stirring for 4-5 minutes or until slightly reduced – SET ASIDE

Section 2:
* trim tops and bases of apples
* slice each apple into 4 thick rounds, using a 2cm round cutter and remove cores from each slice
* toss in a bowl with zest and lemon juice and a pinch of salt
* let stand for 10 minutes

Section 3: . . . meanwhile
* line a baking tray with baking paper (or parchment paper)
* whisk flour, baking powder, apple juice, egg white and cinnamon in a blow
* set aside

Section 4:
* half-fill a large saucepan or wok with oil and heat to 180oC or until a cube of bread turns golden in 45 seconds;
* working in 4 batches, coat apple slices with extra flour then dip in batter to coat
* lower into oil and cook for 2-3 minutes, turning halfway or until golden
* remove with a slotted spoon, dip in glaze then place onto tray

Section 5:
* serve hot with any remaining glaze and a sprinkling of sugar

Nutrition (per doughnut):
3g protein
10g fat (1g sat. fat)
20g sugar
2g dietary fibre
1000kJ (240 cals)

Zucchini and Carrot bites


  • 3 medium-sized zucchini, shredded (if you don’t like Zucchini, then use Broccoli instead)
  • 1 teaspoon salt
  • 3/4 cup shredded cheddar cheese (or 1 cup, depending on individuals taste)
  • 1/2 cup Panko breadcrumbs
  • 2 large eggs
  • 2 small-medium carrots, peeled and shredded (depending on individuals taste)
  • 2 tablespoons freshly grated Parmesan
  • 1 teaspoon dried basil (depending on individuals taste)
  • 1 teaspoon dried oregano (depending on individuals taste)
  • 1 teaspoon garlic powder (depending on individuals taste)
  • 1 teaspoon onion powder (depending on individuals taste)
  • 2 tablespoons chopped fresh parsley leaves (depending on individuals taste)
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400°F (200˚C.)
  2. Lightly oil a baking sheet or coat with nonstick spray
  3. Grate the zucchini into a bowl and salt generously, adding salt and gentle combine ingredients.
  4. Allow ingredients to stand for 15-20 minutes
  5. Using clean dish towel or cheese cloth, drain zucchini completely, removing as much water as possible.
  6. Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder and onion powder
  7. season with salt and pepper, to taste and mix until well blended
  8. Take a tablespoon of mixture and roll it into small bites (slightly bigger than a chicken nugget), repeating for rest of mixture.
  9. Place into oven and bake until golden brown and crisp, approximately 20-25 minutes total. Flip over when 10-12 minutes have passed at half of cooking time.
  10. Serve immediately


Greek Yogurt
Tomato Sauce

Related:  Broccoli Tots

Choc Nut Butter Smoothie


  • 1 tbsp Raw Organic Cacao Powder
  • 1 scoop Chocolate (dark chocolate) Protein Powder
  • 1 medium frozen banana
  • 1 cup Nonfat Plain Kefir (** note below **)
  • 2 tbsp Pecans
  • 1 cup Spinach, Raw
  • 3 Ice Cubes

This tasty drink not only includes kefir (dairy product) but also high-quality nutrients.

Related: 7 High-Protein Breakfasts that Aren’t Eggs


1. Add cacao powder, protein powder, kefir (refer to receipe below), banana, pecans, spinach, ice cubes and water to a blender. Add water depending on desired thickness/texture
2. Blend until mixture achieves a smooth consistency.


Kefir is a fermented dairy product, know to have the strongest probiotic when it comes to health benefit.

Probiotics can help to:

  • improve the healthy bacteria ratio in the gastrointestinal tract area
  • treat or prevent diarrhea, especially during a course of antibiotic
  • treat irritable bowel syndrome or to relieve symptoms
  • reduce or prevent gastrointestinal infections or increase recovery
  • prevent and treat vaginal infections
  • prevent and treat urinary tract infections (UTI’s)


** Note **

If you need 1 cup of kefir, use 3/4 cup of plain yogurt thinned with 1/4 cup milk

Apple-Cider Pear Spelt Cake


Poached Pears:
2 cups apple cider (you can use Cloudy Apple Juice from Supermarkets or Apple Cider at Dan Murphys)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
4 small (600g) pears, peeled

Make the Poached Pears: Medium pot preferred
*  Bringing cider, cinnamon, cardamom & 1 cup water to a gentle simmer over a low to medium heat;
*  Adding in pears and cook, stirring to rotate the pears until they begin to soften approx. 20 to 22 minutes;
*  Removing fruit from the liquid, let dry on absorbent paper towel (or clean tea towel);
*  Cool completely;

Brown Sugar Spelt Cake:
Nonstick spray
1/2 cup (99g) melted coconut oil
3/4 cup (160g) light brown sugar
1 large (56g) egg  OR  (*** use egg substitutes for baking recipe below ***)
1 teaspoon pure vanilla extract
1 cup (224g) buttermilk
1 cup (99g) spelt flour
3/4 cup (90g) all-purpose flour, plus 3 tablespoons
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamon


Make the Brown Sugar Spelt Cake:
*  Preheat the oven to 177 Deg / 160 Fan Forced or (350F);
*  Lightly grease 9-inch loaf pan with nonstick spray (or lightly grease with butter);
*  Using a medium bowl, whisk together coconut oil and brown sugar;
*  Add egg (or egg substitute), vanilla and buttermilk, mixing until well incorporated;
*  Adding spelt flour, 3/4 cup all-purpose flour, baking powder, baking soda, salt, cinnamon & cardamom, mix all to combine;
*  Toss the pears with remaining 3 tablespoons flour to fully coat;
*  Pour approx. 1/4 of batter into prepared pan, tightly packing pears into pan on top of batter;
*  Pour remaining batter over pears, giving pan a few heavy taps to remove any air pockets;
*  Bake the cake until a skewer inserted into the thickest part of the cake comes out clean for approx. 50 to 55 minutes;
*  Cool in the pan for 20 minutes, inverting onto a cooling rack to cool completely before serving

Egg Substitues for Baking:
1/4 cup unsweetened Apple Sauce (is equivalent or equal to) 1 egg
1 tablespoon Chia Seeds + 3 Tbs of Water (is equivalent or equal to) 1 egg
1 tablespoons Flaxseed + 3 tbs of water (is equivalent or equal to) 1 egg
1/4 cup mashed Banana (is equivalent or equal to) 1 egg
1 teaspoon baking soda + 1 tablespoon vinegar + 1 tablespoon water (is equivalent or equal to) 1 egg