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Taco Flavoured Popcorn

Taco Flavoured Popcorn

Brenda Janschek | January 17, 2019


With my husband chaperoning Mr. 14 at his first 4-day golf tournament in the Hunter Valley, NSW, my daughter and I had a simpler (and less noisy!) week to ourselves. This translated to uncomplicated dinners, noticeably less housework and nightly chick flick sessions cuddled up on the lounge. And what goes perfectly with movies? Popcorn! But not just any old popcorn. I’m talkin’ serious stuff now. And seriously, Taco Popcorn is our new favourite snack!

Five minutes is all it takes to whip up this oh-so-tasty taco flavoured popcorn recipe which makes the perfect healthy snack. It’s easy, delicious, cheap and a much better option than the store-bought varieties which are full of preservatives and artificial colours. This recipe is versatile enough to be enjoyed with drinks by the pool or popped in school lunchboxes, you’ll love how easy this tasty popcorn it is to make!

This taco seasoning mix isn’t just great for popcorn, make your own taco seasoning & use it for bean or guacamole dips, veggie burgers, lentil nachos and more!

Making popcorn is made easy with my popcorn machine, but you can certainly make it the old fashioned way in a saucepan as I explain in the recipe below.



½ cup popcorn kernels
1/4 -½ teaspoon chilli powder (optional)
1 teaspoon paprika
1 teaspoon cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Cracked black pepper
2 tablespoons butter, melted



1. In a small bowl mix together the chilli powder, paprika, cumin, garlic powder, onion powder, salt and cracked black pepper.

2. I pop my popcorn in the popcorn maker I mention above. To cook in a pan, over medium heat up some olive oil or coconut oil in a medium saucepan and once the saucepan is hot, add in the popcorn kernels, pop the lid on and shake the pan to evenly disperse the kernels.

3. Shake the pan intermittently to prevent kernels sticking and burning until all the kernels have popped

4. Pour popcorn into a large bowl and add half the taco seasoning, taste test, and add more to suit your tastebuds then pour over the melted butter and stir very well.


Check out more fantastic recipes, online courses and wellness blogs on Brenda’s website.

Share your wholefood snacks with us on Instagram with #myTWC


Refreshing Summer Detox Ice-Blocks

Refreshing Summer Detox Ice-Blocks

Georgia Harding | January 13, 2019


The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.


Health benefits

Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient-rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also known as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.



1 small raw beetroot, peeled & quartered
2 cups strawberries or raspberries, washed & hulled
1 large banana, peeled
½ small zucchini, quartered
1 cup coconut water
¼ cup sweetener (honey, rice malt or maple syrup), optional



1. In a high powered blender, blend all of the ingredients until smooth.

2. Divide between ice block moulds and freeze until set firm.


Replace the coconut water with a nut milk.

Make it creamy
Replace the coconut water with coconut cream, full-fat natural yoghurt or coconut yoghurt.

No banana
Replace the banana with mango.

Add Protein
I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options.



This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).


Georgia’s website, Well Nourished, is chockablock with healthy, vibrant and exciting whole foods recipes and healthy living advice. Check it out here!

Share your refreshing summer treats with us on Instagram with #myTWC


Chewy Caramel Rice Bars

Chewy Caramel Rice Bars

Belinda Smith | January 3, 2019


LCM bars are popular in lunchboxes but they also have, on average, almost 2 teaspoons of sugar per bar. This is hardly the sort of food to help with concentration in class. This refined sugar-free version includes a dose of protein and good fats and has been kid approved at Lithgow’s Halloween 15 Festival (and by my own 2 of course!). I modelled this version off I Quit Sugar and Wholefood Simply – both are great sites for healthy refined sugar-free recipes.



4 cups puffed rice
30g butter
½  cup tahini*
½ cup rice malt syrup
2 tsp vanilla extract
pinch of salt

* use a little less than 1/2 cup if your children aren’t used to the taste of tahini



1. Heat a frying pan over medium heat.

2. Toast puff rice in the dry frying pan – one cup at a time. Shake the pan to move them around and be careful – they can burn quickly. You just want them to get a little crunchy. Set aside in a large bowl.

3. Melt the butter.

4. Add the tahini, rice malt syrup, vanilla extract and salt. Stir over heat until it creates a thick caramel sauce.

5. Allow sauce to cool slightly.

6. Pour sauce over the toasted puff rice, and stir through until it’s all coated.

7. Line a lamington or similar tin with baking paper.

8. Turn the coated puffed rice into the tin and press into the tin quite firmly. You can use the back of a spoon to do this.

9. Put in fridge for about 2 hours for it to firm up.

10. Remove from the tin and cut into suitably sized bars for your lunchbox. I tend to make these more squares than bars.


Freezing / Storing Instructions

Store in an airtight container in the fridge. They will be quite hard straight from the fridge but become chewy the longer they are out of the fridge. They can also be frozen and still maintain the same chewy texture in the lunchbox when they defrost.



Add some cacao to the butter mixture to create a chocolate version.

Add some mini chocolate chips or cacao crunch to the mix to create a choc chip version.

Add some peanut butter to the tahini mixture for a peanut butter version (not for at school).


Find more healthy, wholefood, kid-friendly recipes on Bel’s website, The Root Cause.


Afternoon “Pick-Me-Up” Raspberry Splice Energy Smoothie

Afternoon “Pick-Me-Up” Raspberry Splice Energy Smoothie

180 Nutrition | January 2, 2019


Feeling low in the afternoon? This is just the smoothie to pick you up! This recipe utilises the healthy fats in the nuts and coconut milk, offering a delicious and creamy smoothie packed full of long-lasting energy. As an added bonus, the raspberries pack an antioxidant punch and deliver the much-needed Vitamin C for immune support.


50g of 180 Superfood protein (coconut)
1 cup coconut milk
½ cup water
½ tbsp Maca powder
½ cup frozen raspberries
1 tbsp nut butter


1. Blend all ingredients together and enjoy.

2. Enjoy with a spoon or pop into a smoothie cup to keep cool while you go about your morning.


Find more delicious ways to use 180 Nutrition’s incredible protein products on their website.

Share your smoothie creations with us on Instagram with #myTWC


Buckwheat & Sweet Potato Bread

Buckwheat & Sweet Potato Bread

Jacqueline Alwill | November 21, 2018


This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.

This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.



1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame seeds
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon pink salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm powder



1. Soak buckwheat overnight or for 2 hours.

2. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.

3. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.

4. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.

5. Remove from oven, allow to cool completely, then slice and serve.


This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.

Store in fridge up to 1 week and freezer up to 3 weeks.

Recipe Serves 12 / Makes 1 loaf

Share your delicious creations with us on Instagram with #myTWC


Alyce Alexandra’s Christmas Chutney

Alyce Alexandra’s Christmas Chutney

Alyce Alexandra | November 19, 2018


This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.



5cm knob ginger, peeled & grated
1 onion, peeled and halved
1 granny smith apple, quartered and cored
200g prunes pitted
200g dried apricots
200g dates pitted
150g apple cider vinegar
50g coconut sugar
1 tsp salt
1 tsp allspice
1 tsp cinnamon, ground
½ tsp cloves, ground



1. Grate ginger, place in food processor.

2. Grate onion and apple, add to bowl of food processor.

3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.

4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.

5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.


Store in refrigerator in airtight container or glass jar.

Serve with roasted meats, cheese or savoury pastries.


Share your Christmas creations with us on Instagram with #myTWC