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Gasp, shock, horror!
I have processed food in my house!
I have gluten-free Weetbix in my pantry and puffed rice. And rolled oats, organic rice cakes, and brown rice crackers.

My approach to eating well is this – eat mainly vegetables, some fruit, nuts, seeds, good quality eggs and meat and minimise processed packaged food. When it comes to processed packaged food, I choose them consciously by understanding what’s in them. They are a minimal part of our diet, but they are what I call my fall-back food. You know, for the times when the wheels fall off or you’re in a mad rush.

This week I have been short on time and so the bus-hold has had porridge and Weetbix most days for breakfast. Today, I didn’t have to rush madly so I wanted to make a breakfast which was a little special. The result was this Chocolate Bean Pudding. It’s loaded with protein and good fats to keep our tummies full for longer – just what we need because we’re driving for about 3 hours today.


½ cup sunflower seeds
2 tbsp chia seeds
400g can red kidney beans
2 frozen bananas
½ medium avocado
½ cup of coconut milk
2-3 tbsp cacao powder
pinch of cinnamon
1 egg
1 tbsp of sweetener of your choice (rice malt syrup, raw honey or maple syrup)*
fresh fruit and pepitas to serve
* our family’s palates have adjusted over time to not require a lot of sweetness. If you’re not quite there yet, you may wish to add a little more sweetness to this.


1. Add sunflower seeds and chia seeds to a processor and blitz until it’s a fine meal.

2. Rinse and drain the red kidney beans, then add them to the processor.

3. Add the rest of the ingredients.

4. Using high speed, combine all the ingredients until they are ‘mushed’ (technical term) together.

5. Now use medium speed for 2-5 minutes to make the pudding the consistency your family would prefer (I left mine a little textured – our daughter liked it, our son not so. I needed it to be smoother for him).

6. Divide the pudding up into 4 bowls and serve with fresh fruit and a sprinkle of pepitas.


Another 3 Ways

Add more liquid along with some ice to turn this into a smoothie

Add a good dollop of this on top of cereal to make your cereal breakfast more nutritious

Enjoy for dessert with some fresh berries and shaved dark chocolate.

This could also be a dessert or even put in the lunchbox for school.

About The Author

Belinda Smith

Belinda Smith is a Mum, a Health & Wellness Coach, and the creator of The Mad Food Science™ Program and The 5 Minute Healthy Lunchbox System™. Belinda has spent the past 2 years travelling Australia in their Big Green Bus “Kaley”, empowering kids to make better food choices, and making it easier for parents to get their kids eating healthier. Bel has visited 90 schools Australia wide and empowered over 20,000 children and parents to make better food choices. She is a Jamie Oliver Food Revolution Ambassador, and was dubbed “The Lunchbox Vigilante” by Channel 7 Sunrise. Bel appears regularly in national and regional TV, radio and press. Her vision is for kids to choose real food every day as their normal food.