Banana & Oat Bliss Balls

Nut-free, refined-sugar-free (including dates), great for freezing and no blender required, these are a quick, easy and wholesome snack perfect for the lunchbox!


  • 1 large banana, the riper the better
  • 2 cups rolled oats
  • 1/4 cup coconut
  • 2 tbs coconut oil, melted
  • 1 tbs chia seeds
  • 2 tbs honey
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 2-3 tbs water


  1. Put all ingredients (except water) into a large bowl and mix well. Feel free to get your hands (or your child's hands!) in there to make sure it's all combined
  2. Add the water 1 tablespoon at a time, mixing well each time, until it reaches a rollable consistency. If mixture becomes too sticky, add more oats
  3. Roll into large balls and serve or freeze
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Blueberry & Oat Loaf

This Blueberry & Oat Loaf has gone straight to the top of my favourites list! And because it has ingredients like oats, yoghurt and chia seeds, and is refined sugar-free, a slice or two could definitely pass as breakfast!


  • 1 cup wholemeal plain flour
  • 1/2 cup oats
  • 1 tbs chia seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 over-ripe banana
  • 1 cup plain yoghurt
  • 1/3 cup coconut oil, melted
  • 2 tbs maple syrup
  • 1 tbs vanilla essence
  • 1 cup blueberries (frozen or fresh)


  1. Preheat oven to 170 degrees, and grease a loaf tin
  2. In a large bowl, add the dry ingredients and stir until combined
  3. In a separate bowl, mash the banana with a fork
  4. Add the remaining wet ingredients (excluding blueberries) to the banana and mix well
  5. Add the wet ingredients to the dry, and gently stir until just combined
  6. Fold in blueberries
  7. Pour into loaf tin, and bake for approximately 50-55 minutes or until skewer comes out clean
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Chicken (with sweet potato & zucchini) Nuggets

These chicken nuggets with the added goodness of sweet potato and zucchini are a great way to sneak in some extra vegies! With a bit of forward planning, they're so handy to have in the freezer for nights you just don't have time to prepare anything from scratch. A much better alternative to the ready-made frozen kind from the supermarket.

 Mince Ingredients:

  • 1/2 zucchini, grated, excess water squeezed out
  • 1/2 cup grated sweet potato
  • 250g chicken mince
  • 2 garlic cloves
  • 1 egg
  • 1 tbs chia seeds
  • Coconut oil for frying

Crumb Ingredients:

  • 1 cup breadcrumbs or panko (or combination of both)
  • 1 tsp onion powder
  • 1/2 tsp paprika, ground
  • 1/2 tsp oregano, ground


  1. Preheat oven to 200 degrees
  2. Put all mince ingredients in a food processor and blitz until well combined
  3. Put all crumb ingredients in a bowl, and mix
  4. Using a spoon, take out a small amount of mince mixture, make into a ball,coat in the crumb mixture, and flatten slightly
  5. Heat coconut oil in a large frypan on a med-high heat, and cook nuggets for 2-3 minutes on each side
  6. Transfer to a lined baking tray and bake in the oven for 5-10 minutes
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Vanilla Seed Lunchbox Biscuits

These melt-in-your-mouth biscuits need to go straight to the top of your must-try baking recipes! Nut-free, egg-free and sugar-free, they are a perfect match for the lunchbox!

Inspired by a recipe I found by TRTLMT (The Road To Loving My Thermomix), I made a few changes to make it sugar-free, and adapted it for non-thermomix users. Great to freeze for easy, on the go snacks and lunchbox packing! 


  • 50g sunflower seeds
  • 50g pepita seeds
  • 1 tbs flaxseeds (or chia seeds)
  • 1 cup plain wholemeal flour
  • 120g butter
  • 2 tbs honey
  • 2 tbs vanilla bean paste
  • 1/2 tsp cinnamon
  • Pinch salt


  1. Preheat oven to 170 degrees
  2. Put seeds into a food processor and blitz on high until it makes a fine powder
  3. Add remaining ingredients and mix until it forms a dough
  4. Roll into balls and place on a greased tray, leaving space between the biscuits for spreading. Press gently with a fork to flatten slightly
  5. Bake for approximately 12-15 minutes or until slightly brown (watch them at the end, and make sure you don't overbake!)


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Sweet Potato Boats

A regular dinner rotation at our place, I always make extra sweet potato boats for our lunches the next day. They are easy, cheap and very versatile. Invite your kids to help in the kitchen, and let them construct their very own boat for dinner! 

Ingredients (serves 1)

  • 1 medium sized sweet potato
  • 1/4 red onion, chopped
  • 1/3 cup tinned lentils
  • 185g tuna in olive oil (optional)
  • 1/2 lemon, juiced
  • 1 tbs goats cheese (or cheddar)
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 180 degrees
  2. Using a fork, make 4 pricks along the top of the sweet potato
  3. Lightly brush with olive oil, and bake in oven until you can easily insert a skewer all the way to the bottom (time will vary depending on size of sweet potato, allow approx. 30 mins)
  4. Meanwhile, mix together lentils, red onion, lemon juice, 1 tbs olive oil, tuna (if using) and season with salt and pepper
  5. Once sweet potato is ready, use a knife to make a few cuts across the top and scoop the inside out, making sure you leave a layer along the bottom to hold the filling
  6.  Add some of the sweet potato filling to the lentil mix and stir to combine
  7. Fill the sweet potato with the filling, and sprinkle on the cheese
  8. Bake in oven for 5-10 mins, or until goats cheese is golden (or cheddar has melted)

The options for filling really are endless - I also love to use sautéed bacon and garlic with some spinach leaves stirred in. Use the leftover scooped sweet potato for a mash later in the week! 

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Healthy ANZAC Biscuits

With the addition of Chia seeds, this healthier version of the classic ANZAC biscuit will go down a treat. Perfect for freezing and adding to the lunchbox!


  • 1 cup spelt flour (or plain/wholemeal flour)
  • 1 cup rolled oats
  • 2 tbs brown sugar
  • 1/3 cup coconut
  • 2 tbs chia seeds
  • 125g butter or coconut oil (I used half/half)
  • 2 tbs honey
  • 1/2 tsp bi-carb soda
  • 2/3 tbs boiled water


  1. Preheat oven to 170 degrees
  2. In a large bowl, mix the flour, oats, brown sugar, coconut and chia seeds together, and set aside
  3. Boil the minimum amount of water in a kettle and set aside
  4. Melt the butter/coconut oil in the microwave or on the stovetop over a low heat, and stir in the honey
  5. Dissolve the bi-carb soda in the 2-3 tbs boiled water in a small bowl, and then add to the melted butter/oil/honey mix
  6. Add the wet mix to the dry mix, and stir until combined. If mixture is too crumbly, add more boiled water 1 teaspoon at a time
  7. Roll into balls and place on a greased tray, leaving space between the biscuits for spreading. Press gently with a fork to flatten slightly
  8. Put in oven for 10-15 minutes, or until browned

For chewy biscuits, allow them to cool on the tray for five minutes and then transfer to cooling rack. If you prefer them crunchy, leave them to cool completely on the tray. 

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Crustless Quiche

A simple, healthy and very tasty quiche recipe that can be adapted to suit whatever is in your fridge at the time! Great to serve cold or warm, this is a regular for dinner and also leftovers in our house. 


  • 3/4 cup cheese, grated
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 3 rashes shortcut bacon, or 100g ham, chopped
  • 80g self raising flour
  • 4 eggs, lightly whisked
  • 1 and 1/4 cup milk (or natural yoghurt, or combination of both)


  1. Preheat fan-forced oven to 180 degrees
  2. Grease a quiche or pie dish
  3. Add all ingredients into a mixing bowl, and carefully stir until combined
  4. Gently pour bowl contents into the greased quiche dish
  5. Bake in oven for approximately 40-45 minutes, or until golden and centre is firm to touch

The above is the basic ingredients list. For the one pictured above, I used all milk and added chopped capsicum. You could also add corn, cherry tomatoes, spring onion, mushrooms, tuna - whatever you have on hand! 

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Banana & Chocolate Chunk Muffins

A great way to use up leftover Easter Eggs, this is a one bowl, simple recipe with no additional sugar required!


  • 2 eggs, whisked
  • 1/2 cup melted coconut oil
  • 1/4 cup natural yoghurt (or milk)
  • 2-3 over-ripe bananas, mashed
  • 1 and 3/4 cup wholemeal flour
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate, chopped


  1. Preheat fan forced oven to 180 degrees
  2. Combine all ingredients in a bowl, and stir slowly until it's all mixed together
  3. Pour into muffin trays, and bake for 15-20 minutes, or until inserted skewer comes out clean

Delicious served warm from the oven, but suitable to freeze for lunchboxes (if they last that long!)


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