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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