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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.

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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!

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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.

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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

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Maple Candied Nuts

Maple Candied Nuts

Belinda Smith | November 19, 2018


This is what we call a real treat food in our house. We might have them about a handful of times a year, usually when something special is happening like Christmas or parties. Recently our 11-year-old daughter was taking her first solo flight to Adelaide to visit her friends. She was so excited. I was so nervous but excited for her. To make her plane flight special, I packed her a lunchbox with my Cheats Gozleme, raw carrot sticks and lightly steamed broccoli, chocolate protein bombs and these maple coated nuts. The lunchbox received so many comments on my Facebook page requesting the recipes so I had to share it with everyone!

Here’s the recipe for maple coated nuts for you to enjoy. Don’t hog them all to yourself, they make a great homemade gift perfect for the zero-waste, “don’t buy me anything”, nut lovers in your life.



1 cup mixed nuts
1 tbsp butter or coconut oil
1 tbsp Maple Syrup


1. Roughly chop nuts.

2. Over medium heat, melt butter or coconut oil in small frying in a pan.

3. Throw nuts into the melted butter and stir around until coated.

4. Lightly toast the nuts in the butter until you see they are cooking – this usually takes about 2 minutes.

5. Pour the maple syrup into the pan and stir the nuts around until they are all coated.

6. Stir the nuts around until the maple syrup starts to bubble up and dissolve.

7. Spoon out the nuts onto a plate or chopping board. Some of the nuts will be stuck together, that’s ok.

8. Allow the nuts to cool. They will harden up when they are cool.

9. Break nuts up or leave them in chunks – your choice.



Store in an airtight glass jar.


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Vegan Almond Feta

Vegan Almond Feta

Kate Parker | November 19, 2018


Almond feta is a great dairy-free alternative to cheese. Use it as a cheesy dip, sandwich spread, pop it on a cheese board, marinate it in olive oil, bake it for a firmer result, stir it through pasta or crumble over a salad.



200g blanched almonds, soaked overnight in water
1 tbsp apple cider vinegar or lemon juice
1 clove garlic
1 tsp salt
1 tsp light miso (optional)
1 tbsp nutritional yeast
1 tsp olive oil + 1 tbsp olive oil



1. Place all ingredients, including 1 tsp of olive oil only, in a food processor or high-powered blender.

2. Blend until smooth, scraping down the sides as needed.

3. Taste and adjust salt & lemon juice or ACV as needed.

4. Store in a sterilised glass jar, smoothing over the top and covering with extra 1tbsp (or more as needed) olive oil to keep sealed from the air.

5. Keep in fridge for up to a week.


Options for Serving

Divide mix in half. Use hands to form into two wheels of cheese.

1. Top with fresh herbs, salt flakes and olive oil to serve with crackers on a cheese board.

2. Finely chop roasted nuts and use to coat cheese in a ball shape for a cheese ball to serve on a nibble board.

3. Place two wheels into oiled ramekins and bake in the oven at 180 degrees for 30-40 minutes for firmer cheese. Store in the fridge in airtight containers.

4. Make flavour variations by blending in fresh or dried herbs, chilli, smoked paprika, dried fruit and nuts, sundried tomatoes and spices.


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