Teresa Cutter’s Ricotta Pancakes


Clean Eating is one of those things like marathon running: something I’d love to do if I had the time for it.

Unfortunately, throughout the week with work and university and, well.. LIFE, I honestly can’t seem to find the time.

Weekends however, are a different story. There’s nothing like getting up at 10am and making a big fat stack of these delicious and healthy ricotta pancakes and feeling good about yourself even after you’ve eaten them all shared them with all your amazing housemates.

Homemade ricotta cheese 2 117 - Copy (1024x683)


3 whole organic / free range eggs or 6 egg whites
1 tablespoon flaxseed or chia seed
1 cup (100 g/3  1/2 oz) rolled oats  (see notes for variations )
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
150 g  (3/4 cup / 5  oz)  good quality deli style ricotta  (see notes)
1/2 cup (125 ml/4  1/2 fl oz ) your choice of milk (almond, rice, seed, coconut,  dairy)


Combine eggs, milk, oats, cinnamon, baking powder and chia – rest for 15 minutes to soften the chia and oats. Give it a mix half way through resting.
Add ricotta and break it up into the pancake mixture.
Heat a non – stick pan over a low – medium heat with a little macadamia nut oil, olive or coconut oil and spoon in the pancake mix, 2 tbsp of mix per person.
Flatten the top out slightly from each pancake.
Turn down the heat and cook over a low heat so that it cooks through.
Flip over and cook the other side.
Serve with blueberries,  thick organic natural yoghurt , banana + a little raw honey


Quinoa and Sweet Potato Balls

These Quinoa and Sweet Potato Balls are perfect for snacks on the run that really keep you going, or can be dressed up with some dip and salad for a satisfying dinner.

Add you’re favourite herbs and spices to suit you’re tastes!


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Dairy Free Pistachio Ice Cream


One of my guiltiest pleasures is ice cream, especially in the warmer monthsUnfortunately, ice cream happens to be chock full of all things bad for you, therefore me + ice cream does not equal hot bikini body.

Luckily, when I was in Cambodia over last summer holidays, I happened across some of the most delicious ice cream of my life at The Snacker in the the Russian Markets. And it was made from coconut milk!

I made it as soon as I got home and am never going back to plain old dairy full ice cream again!

I recommend full fat coconut milk just because it’s so much creamier – and ice cream is a treat after all – but feel free to change to low fat, it will just have a different consistency.



  1. Combine base ingredients in blender and blend until smooth
  2. Add liquid flavorings (extracts) into blender and blend again
  3. Pour mixture into ice cream machine and turn on
  4. Mix for at least 20 mins or until ice cream is formed
  5. Stir in dry ingredients – i.e. nuts, cookies, etc and serve
  6. Best served immediately, if stored in freezer, place back into ice cream maker to make smooth and creamy again.

The Londoner’s Low Carb Pizza

I’m absolutely addicted to Rosie’s blog, The Londoner .

Basically it’s written by a babe’n young lady based in London who spends all her free time flitting across the globe, eating amazing food and drinking incredible drinks in uber trendy places – all the while managing to stay thin and gorgeous.

While some of her recipes make me wonder if she starves herself in her free time (she doesn’t, see here), her recent low carb pizza looked both healthy and insanely delicious, so I thought I would share.


To make one pizza you’ll need:

1 small cauliflower

1/4 cup freshly grated parmesan

1/4 cup grated mozzarella

1tsp dried oregano

1 big clove crushed garlic

1 egg

Pinch of salt & pepper


Tomato pizza sauce (homemade or from a jar if you like)

About a cup of grated mozzarella

1 big pinch dried oregano

Any goodies you fancy! Spicy meatballs? Ham? Pineapple? Go wild.

Pre-heat your oven to 220C/430F and pop a large, flat baking tray in there to get hot too.

1. Grate your cauliflower until you’re left with ‘rice’ (about 2 or 3 cups).

2.Cover with a plate and put it into the microwave for four mins.

When it pings bring it out and tip onto a clean, dry tea-towel to cool down.

3.While it cools grate your cheese and put it in a large mixing bowl.

4. Really squeeze it all out! Throw it into the bowl with your cheeses. Add your oregano, garlic & egg.

5. Stir it all together. Lay a piece of grease-proof paper onto a chopping board and rub it with a bit of olive oil.

6. Squidge your ‘dough’ into a pizza shape on the paper.


Carefully remove your hot baking tray from the oven. Slide the paper and the base across onto the pan (carefully!) and put it back into the oven for about 10mins.

Pull it out when it looks all gloriously bronzed like this:

8.Smooth on your sauce, cheese, oregano & toppings (I went for prosciutto and sliced chillies.)

Pop the whole thing back into the oven for about 5 mins or until it’s all melted and bubbly.

I then threw on a few basil leaves.

Leave it to cool for a good 5mins and you’re ready to roll!


And just a cheeky Rosie pic to top it all off 😉

Sarah Britton’s “Life Changing Loaf of Bread”

I’ve been following Sarah Britton’s food blog religiously for quite a while now. Sarah is amazing. She uses her knowledge of Holistic Nutrition to post healthy whole-food recipes and ideas based on a plant-based way of eating. Sarah’s blog truly inspired me to first start thinking seriously about what I put into my body in order to nourish and care for it. Cooking has now become so much more pleasing, as I am now able to create dishes which I know are good for me and which are are jam packed with flavour!

I’d love to share one of my favourite recipes of Sarah’s with you all. “The Life Changing Loaf of Bread” is cooked and eaten regularly in my house, and it is absolutely delicious! Made from psyllium seed husks and other whole-grain healthy nuts and seeds, this loaf of bread is rich, filling and a much healthier alternative to processed white bread. It is high in protein AND high in fibre.

And is delicious as toast. Trust me. DELICIOUS.

So here’s Sarah’s delightful life-changing recipe for you all! Thank you Sarah! xx

The Life-Changing Loaf of Bread. Picture curtesy of Sarah Britton.

The Life-Changing Loaf of Bread
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Yum! Picture curtesy of Sarah Britton.

Check out more of Sarah’s delicious, healthy recipes at http://www.mynewroots.org 

Gluten-Free, Dairy-Free Protein Balls


The annual Sydney running festival was the event of the weekend. Honestly, if you didn’t see fit folk running around all over Sydney, you must have been hiding under a rock all weekend – or passed out in the first KM!


This girl did not have enough protein balls….

Marathons, half marathons, the Bridge run – whatever run you were doing, I bet you faced the same dilemma I did: what the hell can I eat to keep me going all morning?

This year, I think I aced it with these gluten-free, dairy-free, delicious balls of energy. So much yummier and healthier than the jelly beans they were giving out at the fifth water stop, these bad boys were small enough to tuck in my bum bag and so full of good stuff that I got a PB!

INGREDIENTS (makes approximately 15 medium OR 25 small balls)

  • 175g raw almonds
  • 175g raw walnuts
  • 360g Medjool dates, pitted
  • 2 tablespoons raw cacao
  • 1/2 – 1 tablespoon natural vanilla extract (dependant on how sweet you like things – see below)
  • 2 teaspoons ground cinnamon
  • 2 scoops Whey Protein Isolate 
  • 1 tablespoon black or white chia seedsAll kinds of amazing ingredients

    All kinds of amazing ingredients


  1. Place nuts, cacao, cinnamon and protein powder into the food processor.
  2. Blend until the mixture looks crumbly
  3. Add in the dates, vanilla extract & chia seeds processing again until the mixture begins to come together
  4. You may need to scrape down the sides of the processor to ensure that all of the mixture is processed
  5. If you notice that the mixture is not soft enough to form a soft ball, add a splash of water and continue to process
  6. Once processed, form into either 15 medium-sized or 25 small balls
  7. Enjoy!

Healthy Winter Salad

I know, I know- it’s not winter anymore. But who said we couldn’t eat healthy, delicious winter meals in spring?! Certainly not me!

YUM- superfoods! Beetroot, asparagus, chickpeas.

YUM- superfoods! Beetroot, asparagus, chickpeas.

I lived off Michelle Bridges’s Warm Winter Salad last winter- and it’s too good to not share with you foodies! This salad is delicious, simple, and jam-packed with super-foods. It will leave you feeling full, satisfied and energised- and will nourish your body from the inside out. Helloooo summer body- here we come!

Here it is:


1/2 cup dried chickpeas
oil spray
8 asparagus spears

1 red onion
1 tsp olive oil
2 tbsp pine nuts

3 cloves garlic, peeled
1 large sprig rosemary
8 baby beetroots

We love beetroot!


Soak chickpeas overnight, then drain and set aside. Preheat oven to 200ºC. Chop garlic and rosemary (leaving aside 2 small pieces of rosemary). Trim beetroots, leaving 5cm of stalk and roots intact.

Place beetroots on foil, sprinkle with garlic and rosemary, and spray lightly with oil. Fold foil to make a packet and roast for 45 minutes or until beetroots are tender. Remove packet from oven and set beetroots aside to cool.

Meanwhile, boil chickpeas in fresh water for half an hour, then drain and set aside.

Blanch asparagus in boiling water for 2 minutes, then cut spears into 5cm pieces. Slice onion thinly. Trim and peel beetroot and cut into bite-size wedges.

Toss chickpeas, asparagus and onion with olive oil, then add beetroot.

Place into 2 bowls, sprinkle salads with pine nuts, garnish each with a sprig of rosemary and serve.

Michelle's summer body- here we come!

Michelle’s summer body- here we come!

Thank you so much Michelle- we owe you!