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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


Wholefood Chocolate Chip Cookie

Wholefood Chocolate Chip Cookie

Lisa Corduff | January 16, 2019


It’s no secret. I’m a cookie lover.

No cookie lover’s collection of recipes is complete without a chocolate chip cookie, so I had to share with you my ultimate chocolate chip cookie recipe. This recipe has a few variations, try them out and see which you prefer. These cookies have received ticks of approval from my husband (win!) and all the mums and kids at playgroup. One little mite (hello Luca!) was going so crazy for them I had to hide the container!

These cookies have just a short list of nourishing, whole food ingredients to which you can add your favourite high-quality chocolate for the chocolate chips (or chunks!)


Wholefood Chocolate Chunk Cookie Ingredients

1 ¼ cup / 170g wholemeal Spelt flour (or wheat, buckwheat or gluten-free flour)
½ cup / 60g LSA (ground linseeds, sunflower seeds, almonds) *
½ tsp bicarb soda
¼ tsp salt
⅓ cup / 70g maple syrup **
⅓ cup / 70g macadamia oil ***
1 tsp vanilla (extract, vanilla bean paste or seeds of half a vanilla bean)
40 g dark chocolate chopped in large chunks (I like Green and Blacks or Lindt – both 85%



1. Preheat oven to 170 degrees.

2. Add all the ingredients, apart from the chocolate, to a mixer and beat until coming together. (Thermomix – speed 4, 15 seconds)

3. Then add your chocolate chunks and mix through until distributed. (Thermomix – reverse, speed 3, 5 seconds)

4. Place walnut-sized round balls on a baking tray lined with baking paper and flatten gently.

5. Cook for 10-12 minutes

6. Remove from oven and leave to cool (if you can) before eating.


Recipe Notes


* Instead of LSA you could use almond meal or extra flour

** Instead of maple syrup and macadamia oil you could use raw honey and melted coconut oil.

*** I have also tried this using 120g room temperature butter and 50g rapadura sugar. They were crumblier but totally delicious.


Oh, and a friend said “you know what I love most about these? It’s the big chunks of chocolate” so don’t chop it up too fine!


Find more fantastic, nourishing lunchbox options to kick off your school year the right way in Lisa’s fantastic lunchbox e-book.

Visit Lisa’s website, Small Steps Living, for loads of fantastic recipes, life advice, incredible courses and so much more.

Share your wholefood cookie recipes with us on Instagram with #myTWC!


Lemon, Poppyseed, Oat & Coconut Muffins

Lemon, Poppyseed, Oat & Coconut Muffins

Summer Hill Pantry | January 16, 2019

This recipe is a healthy twist on our classic coconut cake mix and will make this our delicious, whole foods mix stretch even further. Our muffins are great for breakfast on the run. Bake a batch in advance and pop them in the freezer for easy grab & go options while packing school lunches.



⅓ cup oats
⅓ cup milk of your choice
400g Summer Hill Pantry Coconut Cake Mix
200mL yoghurt
½ cup coconut oil, melted
2 eggs
Juice and zest of one lemon
1 tbsp poppy seeds
The pulp of 2 passion fruit (optional – but delish)


1. Preheat oven to 180 C. Fill muffin trays with patty pans.

2. Combine oats and milk in a bowl and allow to sit until needed.

3. Combine yoghurt, lemon juice, eggs and coconut oil in a bowl. Whisk for 60 seconds, until bubbles form.

4. Mix through oat mixture.

5. Fold in cake mix, poppy seeds, lemon zest and passion fruit pulp and mix until just combined.

6. Divide the mixture between large muffin trays and bake for 25-30 minutes.


Summer Hill Pantry have a fabulous range of cake premixes and natural cake toppers like their fruit pieces and fruit sparkles. Shop the range here, and keep an eye out for more creations using their fantastic gluten-free mixes in the future.

Share your wholefood baking creations 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.


Vegan Spelt Dough Pizza Scrolls

Vegan Spelt Dough Pizza Scrolls

Kate Parker | November 2, 2018


This recipe makes 8 pizza scrolls. If you want to double batch it to make 16 and make use of the full jar of tomato passata then make the pastry in separate batches. You’ll want to minimise the time between mixing and baking to maximise how well the dough rises. The pizza scrolls freeze really well, so it’s a great way to batch a bunch of school lunches so they’re ready to go.



For the Dough
2 ½ C Wholegrain Spelt Flour
¾ C Hot water
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
3 tsps baking powder
Large pinch of salt

For the Filling
½ jar tomato passata, reduce liquid by half by simmering gently while stirring. This thickens the passata for spreading evenly and concentrates the flavour. Add in some minced garlic while you simmer if you love a pumped up garlic flavour.

1 tbsp olive oil
½ cup mushrooms, sliced
1 medium capsicum, finely diced
½ red onion, finely diced
1 clove garlic, finely diced
1 cup baby spinach leaves
½ cup cashew cheese + extra for topping

Optional fillings: Artichoke hearts, sliced olives, pineapple pieces, sundried tomatoes, pesto, roasted veggies, chilli flakes, fresh chilli, grilled eggplants, nutritional yeast, dried Italian herbs.



1. Start by preparing your veggies first, this will reduce the amount of liquid in them and concentrate the flavour. You can skip this step if you choose. Heat 1 tbsp of olive oil in a wide pan over medium heat. Toss mushrooms, onions, garlic, and capsicum into the oil and saute for 5-10 minutes to reduce the water content.

2. While the veg is sauteing, reduce the tomato passata in another pan.

3. Set aside sauce and veggies to cool.

4. In a mixing bowl add spelt flour, baking powder and salt, stir with a fork to combine.

5. Make a well in the centre and add the ½ a cup of the water, olive oil, lemon juice and vinegar. Hold back ¼ cup of the water, and add as needed.

6. Stir with a fork to bring together until the dough looks like rags.

7. Dust your hands with some extra spelt flour and pull the dough together with your hands, it should feel wet, but not sticky.

8. Turn out onto a floured surface to knead for 3-5 minutes. Pulling together into a neat ball.

9. Leave to rest for 5 minutes.

10. Roll dough out into a rough rectangle, about ¾ cm thickness.

11. Spread tomato passata over the dough, leaving 2 cm at one end to join the roll.

12. Top with veggies, covering the surface evenly, except the 2cm at one end and season with salt and pepper.

13. Dollop on cashew cheese and cover with baby spinach leaves and any other preferred toppings.

16. Roll as tightly as possible from one end to the other, pinching the end you’ve left free from ingredients into the body of the roll to join.

15. Make a cut in the centre, then cut those pieces into half again, then halve again to cut eight even pieces.

16. Place on a non-stick, silicone baking matt, baking paper or an oiled pan, spread out.

17. Bake at 180 degrees Celcius for 45-50 minutes, or until dough is cooked through.

18. Top with extra cashew cheese to serve and a sprinkle of nutritional yeast.


Share your delicious healthy lunch creations with us on Instagram with #myTWC!