Breakfast brownie, baked oats

Ramp up your standard morning oats and why not try baking them into a brownie?! This simple yet delicious breakfast skillet has been transformed into what you’d usually divulge in as a chocolate treat, is now fully approved to eat as a brownie for breakfast. With the abundant natural, wholesome ingredients rich is slow release carbs and fibre along with rich antioxidants to support your bodies active day ahead. Follow the recipe and let me know how you get on.


  • 80g steel cut or regular oats
  • 1 small orange sweet potato puréed or mashed
  • 1/2 mashed banana 
  • 1 egg
  • 1 heaped tsp raw cacao
  • 1 tsp vanilla extract
  • High percentage chocolate
  • 1 cup of milk (dairy or alternative) 
  • 3 drops of monk fruit sweetener or 1 tbsp of maple syrup 
  • Pinch of sea salt


  1. Ideally soak your oats overnight in the milk, cacao, vanilla extract and sweetener as the soaking process helps the starches break down and reduces the natural phytic acid, which can help your body utilize the oats nutrients much more efficiently when digested. 
  2. In a food processor or mixing bowl, combine and mix all ingredients – dark chocolate can be cut into chunks and added to the batter and OR grated onto the top when removed from the oven for extra melty goodness! 
  3. Pour all combined ingredients in to an oil coated skillet pan and bake at 180C for 30minutes or until firm to touch. Take extra care when removing from the oven. 
  4. Shave dark chocolate over the top after removing from the oven and enjoy on its own or with warm milk poured over. 


Eat, Savoury, Uncategorized

Sweet Potato hash browns

Sometimes, beauty is is messy. Like this hash brown bowl, It’s a little scruffy, it’s a mish mash, but I’ll tell you what, it’s REAL ingredients squished together to make every bite a happy one. The crispy fried potato, fluffy on the inside and crunchy on the outside makes these hash browns sweet and spicy with a jalapeño chilli kick. I topped off this bowl with toasted, smoked chickpeas sunny side up fried eggs AND lets just check out that guac. I tried some new things and magic happened – This in my opinion was my BEST guacamole yet.

Serves 2


Sweet potato hash

  • 400g Sweet potato
  • 400g White potato
  • 2 Garlic Cloves
  • 1 deseeded Jalapeño chilli
  • 4 button mushrooms
  • 1 tbsp Chopped fresh rosemary
  • 2 -3 tbsp coconut oil
  • Salt and pepper

Smoked chickpeas

  • 1 full can of drained and rinsed chickpeas
  • 1 tbsp smoked paprika
  • 1 tsp of coconut oil

Pistachio Guacamole

  • 1 large avocado
  • Handful of shelled roasted and unsalted pistachios
  • 1/4 Red onion
  • 1/4 Freshly squeezed lemon juice
  • 1 tsp Coconut cream
  • 1 Fresh crushed and chopped garlic clove
  • 1 tbsp Almond meal
  • 1 tbsp Extra virgin olive oil
  • Sprinkle of chilli flakes
  • Salt and pepper


  • My preference is x4 PASTURE RASIED BIODIVERSE chicken eggs – x2 per person


Sweet potato hash

  1. Fill a large pot with salted water, place onto your stove top on a high flame, and allow water to boil.
  2. Chop white and sweet potato into small cubes – you can keep the skin on or peel it – I’ve kept the skins on – Team crispy skins!
  3. Whilst your potatoes are boiling, get to work preparing the chickpeas and Guacamole
  4. Place chopped potato into the pan of boiling water and leave to cook and soften – to test if your potatoes are cooked, carefully prick them with a knife, if the potatoes texture is soft to pierce, your potatoes are ready to drain.
  5. Place potatoes in a large mixing bowl and add garlic cloves, green chilli, sliced or chopped button mushrooms, freshly chopped rosemary, 1 tbsp of coconut oil and mix with a large spoon to coat the potatoes in all ingredients
  6. On a medium heat add 1 tbsp of oil in a large pan, then tip all ingredients from the mixing bowl into the pan, if your pan is too small and you feel like your ingredients don’t all fit evenly, you may have to do this in two batches as we want all ingredients to crisp and fry on the pan.
  7. With a spoon of spatular, press down on the hash brown ingredients to crisp and toast, after around 5min of cooking, start to flip the hash brown to toast the opposite side, it’s ok if it falls apart slightly of you have to break it up to turn it, were not here to make this look Michelin star worthy – it should look a little messy, as long as you toast and fry both sides it will taste great! Try to avoid burning the potatoes, if the pan looks dry this is where you can add additional oil for frying, when you see the hash browns are crispy on both sides, start to plate them up and leave to cool, whilst you start to fry the eggs – *see FRIED EGGS

Smoked chickpeas

  1. Empty the soaked chickpeas onto a baking tray lined with baking/parchment paper and drizzle your chosen oil over the chickpeas, then dust with smoked paprika, if you shake the pan, you’ll be able to coat all the chickpeas in the oil and spice. Place the tray inside your oven for around 15-20 minutes at 170 C, check on the chickpeas around 2-3 times to give the pan a shake, ensuring all sides are toasted and crispy.
  2. Remove from oven when chickpeas have crisped up and leave to cool for 5mins before eating and serving – this little beauties will crisp up even more once left to cool and harden.

Pistachio guacamole

  1. In a medium bowl add Avocado, finely chopped red onion, shelled and chopped pistachios, fresh lemon juice, coconut cream, almond meal, extra virgin olive oil, chilli flakes, salt, pepper, fresh crushed garlic clove. Smash and mix all the ingredients together with the back of a fork and mix until combined and you have yourself and nice chunky guacamole texture.

Sunny side up, Fried eggs

  1. Probably the easiest step, once you’ve finished cooking your hash browns and they’re plated up ready to go, in the same pan, add a little oil and crack both eggs inside, reason we are using the same pan is not just for saving on washing, we want the eggs to soak up any little crumbs from the hash browns, adding flavour and texture.
  2. When the white of the egg looks cooked through, grab a spatular and carefully scoop and lift your eggs out of the pan to crown your hash brown bowl. From here you can get fancy and add the guacamole, decorated with the smokey chickpeas.
Eat, Savoury, Spreads, Uncategorized

How’s about that HUMMUS…

If you don’t like hummus, don’t come to the party.

Hummus is the winner of dips (along side guacamole of course) I honestly can’t think of anything you couldn’t spread this delightful creamy paste to that doesn’t instantly make it better.

What is Hummus?

Hummus originally occurs in the Middle East, traditionally made with 6 simple ingredients of CHICKPEAS, SESAME PASTE, LEMON, GARLIC, CUMIN POWDER AND OLIVE OIL, It’s also pretty good for you given your GI is happy with legumes, Low in saturated fat, high in fibre and protein, hummus also offers complex carbohydrates to make you feel satisfied and full. And not only that its so simple to make and here’s how;


Makes up one medium dessert bowl:

  • x2 tins organic chickpeas (if you can find a brand that has removed the skins – Bonus)
  • x2 TBSP sesame paste
  • x2 Garlic Cloves
  • x1 fresh lemon
  • 1/4 cup extra virgin olive oil
  • x1 tsp cumin Powder
  • Pinch of rock salt
  • Optional: Black sesame and or toasted pine nuts to garnish


  1. Rinse chickpeas in a clean colander and rub vigorously between your hands to remove the skins. This is not 100% necessary but it results in a creamier consistency.
  2. Add chickpeas to your food processor after washing and add x2 TBSP’s of sesame paste, x2 crushed garlic cloves, x1 tsp of cumin powder, freshly squeezed lemon juice from x1 whole lemon, a pinch of salt along with the 1/4 cup of olive oil, you may like to make the texture thick or runny, depending on this you can add more or less olive oil.
  3. Blend until desired consistency is reached. Serve and enjoy