DIPS THAT WILL CHANGE YOUR SNACKING FOR THE BETTER

Eating the recommended intake of vegetables gets a whole lot easier when you’re including them in your snacks. Not a snacker? Then use these dips as part of a delicious lunch spread instead. They are loaded with goodness from vegetables, healthy fats and nuts and are great spread on crackers, rice cakes or sticks of vegetables. Not only that, both are full of flavour.

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CRUNCHY, SALTY, SWEET ADDICTIVELY GOOD PUMPKIN AND KALE SALAD

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I could not think of a name for this to save myself. It has roasted pumpkin, crispy kale, caramelised pecans, salty feta, massaged kale and wild rice all in a lemony dressing. It’s ridiculous, addictively good stuff. And it’s a salad, how many salads are addictive? Salads with crunchy, salty and sweet notes definitely are. Everything in this salad is so good and different and balanced it makes you want to keep going back for more.  Continue reading

PEANUT BUTTER AND CHOCOLATE OAT COOKIES

Cookies. Is there a better word to hear when you’re feeling a little snacky? I have quite a few cookie recipes that I rotate but these guys have fast become a new favourite. They just have such a good texture and so much flavour. Soft chewy oats, the crunch of peanuts and melted chocolate… I can’t possibly need to say anything else to convince you to give these a shot! Continue reading

POTSTICKERS WITH PICKLED CARROTS AND BLACK VINEGAR.


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I love dumplings. So so much. They are up there with my most favourite foods ever. Which is probably still a long list as I don’t like playing favourites with food… it’s all so good. I would normally serve these as an entree or nibble for friends or have them for dinner with a pile of steamed broccolini on the side because you know, health. The filling is juicy and flavoursome and the contrast between the crunchy underside of the dumpling and the soft chewy top is what eating is all about. The vinegary carrots add something a bit different to the garnish and some crunch.

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HAZELNUT AND SOUR CHERRY CUPCAKES


Sometimes you just need cupcakes, right? But sometimes you don’t want to throw all your good intentions out the window. These little gems are a great mid-ground, they are still sweet but are made with fantastic whole food ingredients and are filling enough that you can stop at one (if, like, self control is a thing you have a handle on). They remind me of those delicious hazelnut gluten free cupcakes with the white chocolate icing and nut brittle that many Melbourne cafes stock. Except these use much less sugar, and are a mixture of buckwheat flour and hazelnut which ups the nutty taste. Fraser believes the pralined nuts on top make these ones, I think it’s the light but creamy vanilla, ricotta and cream cheese icing. Either way they are a delicious indulgence.

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KALE, KIWI AND BANANA SMOOTHIE



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I think everyone might have their own green smoothie recipe by now… and I’m sure you love your go to but I wanted to share mine. It doesn’t taste grassy or like kale at all but it’s full of it. I also love that vibrant green colour it goes – you just feel like your drinking health haha. And you are, this one has tons of vitamins and minerals, essential fats and fibre. Most importantly this tastes delicious.

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