FREE DELIVERY on orders $140+
(Cond. Apply)

Select Page

Latest Recipes

Im looking for

recipes that are

Found 50 recipes
Sorted by date
Springtime Zucchini, Lemon, and Almond Spaghetti

Springtime Zucchini, Lemon, and Almond Spaghetti

Kate Parker | November 14, 2019

This recipe is packed with delicious springtime flavours from fresh zucchinis, lemons, and parsley. Make it dairy-free by choosing a great dairy-free feta like Botanical Cuisines, or make your own at home with this great recipe!

This recipe is a total crowd pleaser, and served with a hearty side salad, this dish goes a long way, perfect for a family of four. Want to make it a bigger family meal? Just double the quantities. Simple!


1 small brown onion, finely diced
2 cloves of garlic, minced
1 large red chilli, finely diced (use ¼ tsp chilli powder if fresh isn’t available to you)
2 small zucchinis, grated
Zest of 1 small lemon + ½ the juice
¼ c of almonds
250g spaghetti, or your favourite pasta shape
1 small handful of parsley, finely chopped
2 tbsp olive oil
Salt and pepper to taste
Dairy-free feta, for serving


1. Preheat oven to 180 degrees Celsius.

2. Heat olive oil in a large, heavy based sauce pan.

3. Add onion and sautee on low-medium heat with a goof pinch of salt for 5-10 minutes, stirring, until onions are soft and translucent.

4. Add chilli and garlic and sautee for a further minute.

5. Add zucchinis and saute for 5-8 minutes, stirring regularly, until zucchinis have reduced by about ⅓.

6. While sauteing zucchinis put a pot of water on to boil for the pasta, and cook as per pack instructions, minus a minute or two to ensure your pasta is el dente after the second stage of cooking, and place almonds on a tray in the oven to bake for 8-10 minutes.

7. Once zucchinis have cooked down, remove from the heat and set aside while you prepare the lemon zest and parsley for serving.

8. When the almonds have finished roasting, remove from the oven and roughly chop.

9. Drain the pasta, keeping about 2tbsp of the pasta water to the side, add pasta and cooking water it to the pan with the zucchini and return to a low heat.

10. Toss together the pasta and zucchini mixture in the pan until warmed through, then add the lemon zest, lemon juice, and parsley, and toss together before serving. Season with salt & pepper, and taste to adjust.



To serve

Dish onto plates and top with your preferred feta and serve with a side salad. Pictured is Botanical Cuisine’s vegan feta.

Mediterranean Bean Salad with Olives & Tomatoes

Mediterranean Bean Salad with Olives & Tomatoes

Sharon Selby | November 12, 2019


I get so much praise when I bring out this salad for a social BBQ or dinner. What my guests don’t realise is just how easy it is to prepare this dish. Enjoy this as a meal in itself for lunch or as a side dish.

Use great quality sun dried tomatoes, olives and balsamic vinegar and you will be rewarded tenfold.
If you plan to have leftovers for the next day keep some salad aside without the dressing. Leave some of the dressing in the jar to use for next time. This is a great salad to take with you on the go.

This recipe takes just 20 minutes to throw together and serves 4.


Salad Ingredients
2 x 400g cans of cannelini beans rinsed and drained
1 medium red onion finely chopped
⅔ cup drained semi dried tomatoes (or 100g)
½ cup pitted kalamata olives (or 75g)
12 cherry tomatoes halved
1 avocado sliced or cubed
1 bag of fresh salad leaves (or 150g)

Dressing Ingredients
1 clove garlic minced
1 tablespoon fresh oregano finely chopped
¼ cup balsamic vinegar (60ml)
¼ cup extra virgin olive oil
Seasoning to taste



1. Prepare the salad by combining the beans, onion, sun dried and fresh tomatoes and olives in a medium bowl.

2. Make the salad dressing by combining the ingredients in a screw jar and giving it a good shake.

3. Drizzle the dressing over the salad and gently combine.

4. Grab a serving dish and place your greens in. Add the dressed salad over the greens and finally top with avocado.

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.


Festive Season French Onion Dip

Festive Season French Onion Dip

Bel Smith | November 6, 2019

Dips are a great way to encourage kids to eat fresh vegetables. I’ve previously written about 3 ridiculously easy lunch box dips and these are usually my go to.

However, I was recently reminded by a school girl about one of my old time favourites when I was a young girl – the good ole french onion dip.

Now a store bought french onion dip costs about $3 and has an ingredients list that looks like this:
Ingredients: Onion (29%), Cream, Cream Cheese (21%) (Milk, Cream, Starter Culture), Milk Solids Non Fat, Water, Salt, Modified Starch (From Maize), Lactic Acid, Locust Bean Gum, Guar Gum, Natural Flavour, Sorbic Acid (Preservative).Contains Milk Solids 29%. (From Coles Online for Kraft French Onion Dip)

Here’s my french onion dip recipe with just 4 ingredients. It’s a bit hard to put a cost on it because I have the ingredients in my pantry and even after using them to make this recipe, most ingredients go straight back into my pantry to be used again to make other foods.

However, I would estimate this dip may cost about $1.

This dip is best made the day before you want to use it or at least a good few hours before to allow the flavours to enhance and the dip to thicken. It makes about a cup-worth but if you want a larger serve for a party or something, just double the ingredients.


½ brown onion
2 teaspoons of butter
2 teaspoons Worcestershire sauce
1 cup Natural Greek Yoghurt*

* I always use full fat yoghurt because the low fat products are usually pumped with sugar to make them taste better.


1. Finely grate the onion and pop it in a bowl (to save on washing up, use the bowl you’ll store / serve the dip in). I use a zester grater on the medium zest side

2. Melt the butter over medium heat

3. Once the butter is melted, add the onion and turn down heat

4. Slowly cook the onions until they start to caramelise – I stir them frequently using a fork to prevent the onion from clumping together too much. Keep an eye on them and if they look like they are starting to burn add a splash of water

5. Once they are looking yummy and caramelised (about 5 mins), add the Worcestershire sauce and stir again.

6. Take off heat and allow to cool

7. Once cool place the onion mixture into your dip bowl

8. Now gradually add in the yoghurt whilst stirring the onion around in it

9. Place in the fridge to thicken up. The flavours will enhance the longer it is left.

Storing / Freezing

Store this dip covered in the fridge. It’s not suitable for freezing and best eaten within 4-5 days.

Serving suggestions

Serve this dip with an array of different coloured vegetable crudites. Be bold – include vegetables you know your kids will like but add on others too. We throw on green beans and broccoli as well as the usual carrots, celery, capsicum (why not add a traffic light array of capsicum), cherry tomatoes etc.

I Can’t Believe it’s Not Milo

I Can’t Believe it’s Not Milo

Alexx Stuart | November 3, 2019

Well, I actually can believe it’s not Milo. I lie, because it’s not exactly the same. It has that little crunch just like milo does though! Enjoy it as a hot or cold chocolate milk with the milk of your choosing. It’s a fabulous chocolate ice cream sprinkle too, as the ultimate nostalgic big kid treat, as well as for the little ones.

This recipe is nut free, refined sugar free, fructose free (so a great FODMAP diet alternative), additive free and gluten free. The tiny amount of lactose in it is from butter, which most people tolerate. If you can’t do any lactose or casein at all, make it with organic ghee as it’s an equally great result with it.


Artificial Vitamin A, artificial flavour, and sugar in No 3 spot. It’s just not right.

This stuff is far from food, and while it probably won’t do much harm to have the odd glass, if we can do better and it tastes better than where’s the contest?

So, here’s to wiping the processed weirdness away with this delicious home made chocolate drink base. Double the batch and pop in a big jar if you have kids over regularly or a big family.

If you make it and like it, please visit Alexx’s Facebook page and leave her a little note! Or share the recipe on your page. It always helps others thinking about trying to make something new if they see others who have!

I’m all about inspiring the collective to ditch the weird unpronouncables in supermarket aisles and get clever with a few easy home substitutes! Speaking of substitutes and chocolate, feel free to try my delicious and ludicrously easy 30 second freezer fudge, healthy faux fudge or my cocoa caramel chews – the list actually goes on, so happy exploring the recipes!

Real Treats. Happy Bodies.

Now, onto the recipe.


100 ml rice malt syrup
25 g salted butter
1 tsp vanilla bean powder (optional but awesome. must be the powder as it will need to be dry)
1.5-2 tsp raw cacao powder or dutch processed cocoa powder


1. Have a sheet of parchment ready, for a quick turn out of the toffee.

2. Melt your butter in a medium heat cast iron or stainless steel frying pan. Still using teflon? Re-think about it.

3. Add your rice syrup and stir them together until combined and bubbling.

4. Let the rice syrup and butter bubble away slowly together for 10 minutes or thereabouts depending of course on your stove heat and pan thickness. Not enough means it will not crisp up, and too much means you will burn it. Basically, as soon as you detect a change to a darker golden colour, get it onto the baking sheet pronto.

5. Leave on a baking sheet to harden. I use ‘If We Care’ brand. Great stuff.

6. Go and do something else. Read, relax, oh who am I kidding, bathe a child! The last 2 minutes work comes in half an hour.

7. Ok, now that you’re back, just break shards of the praline up into a whizz bang blitzer type of thing. Add your vanilla powder and cacao (1.5tsp first and check if it’s chocolatey enough for you, adding the other 1/2 teaspoon if you like) and blitz together for 30 seconds until a fine chocolate sand has formed. Go on – Taste it!

8. Pop it in a jar and it will keep nicely for a couple of weeks (that’s what I’ve tested thus far. It may well be longer and I will update the storage time, when I can confirm how much longer).


To make cold chocolate

Dissolve a heaped tablespoon with a tiny bit of boiled water. Top with the milk of your choice and an ice cube or two.

To make hot chocolate

Dissolve 1-2 heaped tablespoons and 200ml your choice of milk per serving and warm for a few minutes on the stove.

To use as a topping

Pick up with hands in little pinches – or by the handful!!! Sprinkle on desired object be it ice cream or chocolate pudding.

Gluten Free Wholefood Coconut Raspberry Cookies

Gluten Free Wholefood Coconut Raspberry Cookies

Summer Hill Pantry | October 30, 2019

Baking up a tray of these super tasty cookies for any occasion could not be any easier!

This classic combo of coconut &raspberry flavours is great lunch boxes, too!


400g Summer Hill Pantry Coconut Cake Mix
175g butter
1/4 cup Summer Hill Pantry Raspberry Crush Sprinkles



1. Preheat oven to 170C. Line tray with baking paper.

2. Melt butter in a bowl. Fold cake mix into butter, mix until it forms a crumble. Stir in Raspberry Crush sprinkles. Form 12 balls of dough, place on tray and gently press into discs.

3. Bake for 10-12 minutes. Allow to cool completely on tray.

Shop more of Summer Hill Pantry’s fabulous gluten-free & fruit sprinkle and sparkle (perfect for decorating cakes naturally) range here!

Plant Based Carrot Quinoa Sung Choi Bao

Plant Based Carrot Quinoa Sung Choi Bao

Jacqueline Alwill | October 28, 2019


If you have some garlic, sesame oil, tamari, lettuce and onion on hand then you have the base ingredients for Sung Choi Bao and whatever you’d honestly like to team with it! I used up some leftover cooked quinoa the other day to make this with carrots, I actually think it’s my favourite variation to date – you can check out the Mushroom Sung Choi Bao here too.
Use whatever veggies you like in it – broccoli, eggplant, roast pumpkin pieces, grated cooked sweet potato they’d all work incredibly well and are an easy way to get more veggies into a meal that’s delicious and simple to pop together too.

This recipe is gluten-free, dairy-free, vegan, and serves 2 people. Simply double or triple for a larger family serve.


2 teaspoons coconut oil
4 cloves garlic, peeled and sliced
400g carrot, grated
1 ½ cups cooked quinoa
¼ cup water
1 tablespoon sesame oil
3 tablespoons tamari or gluten free soy sauce
4 asian shallots, finely chopped
¼ – ½ bunch coriander, leaves and stalks finely chopped
Crushed peanuts to serve, optional
Lettuce leaves – ice berg preferably, to serve


1. Heat coconut oil in a large fry pan or wok, and sliced garlic and saute for 30seconds.

2. Add carrot and quinoa and cook for 4 minutes.

3. Add water, sesame oil and tamari and cook a further 4 minutes.

4. Next, add chopped shallots and coriander and cook for 3 minutes.

Serve hot with lettuce leaves, extra chilli and peanuts if desired.


Gluten-Free Turmeric Seeded Loaf

Gluten-Free Turmeric Seeded Loaf

Food Matters | October 25, 2019

This loaf contains a nourishing combination of nuts, seeds, and turmeric! This recipe from Lee Holmes will soon become a staple in your kitchen!

This recipe makes a 9 x 30 cm (3.5 x 12 inch) loaf


200 g / 2 cups almond meal
60 g / 1/2 cup walnuts
50 g / ½ cup flaked almonds
75 g / ½ cup pepitas (pumpkin seeds)
40 g / ¼ cup sunflower seeds
¼ teaspoon salt
1 teaspoon ground turmeric
½ teaspoon gluten-free baking powder
15 g / ¼ cup coconut flakes
3 eggs
2 egg whites
90 g butter or coconut oil, melted
2 tablespoons brown rice syrup
½ banana, mashed


1. Preheat the oven to 170°C (325°F) and line a 9 × 30 cm (3.5 × 12 inch) loaf (bar) tin with baking paper.

2. Combine the almond meal, nuts, seeds, salt, turmeric, baking powder and coconut flakes in a large bowl.

3. In a small bowl, whisk together the remaining ingredients. Add the wet mixture to the dry and mix until well combined.

4. Pour the batter into the prepared tin and bake for 45–50 minutes, until a skewer inserted in the centre comes out clean.

5. Allow to cool in the tin before slicing.

No-Bake Chocolate Peanut Butter Balls

No-Bake Chocolate Peanut Butter Balls

Brenda Janschek | October 17, 2019

Do those two little words ‘no bake’ get anyone else super excited?!

Don’t get me wrong, I love nothing more than a good old cooking and baking session in the kitchen when time is on my side.
But let’s face it, those times can be few and far between for us working Mamas, so I’m always on the lookout for short cuts in the kitchen.

When you can throw a handful of ingredients into a bowl, mix it around, roll it into balls, and stick it in the fridge, life starts to feel easier.

The inspo for these delicious balls of goodness came because my gal oh so does love ‘licking the bowl’.
Always proclaiming how much more she loves my Anzac Biscuits, before they go into the oven.
So why don’t I knock out an entire cooking step I thought, and do the raw thang using a few of our favourite ingredients?
From this, the No Bake Chocolate Peanut Butter Ball recipe was born. They make a perfect little after-school energy snack or mama afternoon snack and when you’re in the heat of summer and it’s too hot to turn the oven on!

This recipe makes roughly 17 balls & takes just 5 minutes to prep! 


2 cups rolled oats
¼ cup shredded coconut
⅓ cup raw honey
½ cup peanut butter
2 tablespoons coconut oil, melted
¼ cup dark choc chips or chopped 70% dark chocolate
pinch sea salt


1. Mix everything together in a medium bowl.

2. Pop a tablespoon of the mixture into the palm of your hand.

3. Squish it all together

4. Then roll it into ball shape and pop it into a container.

5. Once you have rolled all the mixture store the balls in the fridge

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | October 15, 2019

Reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4 people, is gluten-free and vegetarian.


For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)
Sea salt and black pepper, to taste

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil



1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).


Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Spiced Apple Cake from Thermo Cooker Fresh Favourites

Spiced Apple Cake from Thermo Cooker Fresh Favourites

Ellen Babauskis | October 13, 2019

You are going to love this cake – not only is it moist and delicious, but it’s wheat free, dairy free, egg free, nut free, vegan and it contains four whole apples! You could even eat it for breakfast. It takes next to no time to whip up the batter as the thermo cooker swiftly takes care of grating all those apples and there’s no separating eggs, sifting flour or creaming butter – my kind of baking.
This recipe is straight from Alyce’s latest cookbook ‘Thermo Cooker Fresh Favourites’.

This recipe is dairy-free, vegan, and serves 12 generous slices.


20g flaxseeds
75g water
4 apples, quartered and cored (about 650g, see note)
150g raw sugar
100g golden syrup
200g almond milk, soy milk or macadamia milk
150g macadamia oil, coconut oil or light olive oil, plus extra for greasing
300g spelt flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon mixed spice
1/4 teaspoon fine salt


1. Preheat oven to 175°C. Grease and line a 24cm springform pan with baking paper.

2. Place flaxseeds in TC bowl, mill for 10 seconds, speed 9. Transfer to a small bowl along with water, set aside.

3. Without cleaning TC bowl, add apples, chop for 10 seconds, speed 4.

4. Add sugar, golden syrup, milk, oil, flour, bicarbonate of soda, baking powder, mixed spice, salt and flaxseed mixture, mix for 10 seconds, reverse speed 3. Scrape down sides.

5. Mix for a further 4 seconds, reverse speed 3. Transfer mixture to prepared pan and bake for 1 hour, or until a skewer inserted comes out clean.

Allow to cool before removing from pan. Once cool, liberally ice with friendly frosting.

You can use any apples you like for this cake, but I like to go with a mix of sweet and sour apples such as Pink Ladies or Royal Galas and Granny Smiths. While spelt flour has a much lower gluten content than standard wheat flour, it still does contain a small amount of gluten, so may be a problem for some people.

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
Check out more Thermo products and books in her online store.
Follow her on Facebook and Instagram.

Roasted Vegetable And Quinoa Salad

Roasted Vegetable And Quinoa Salad

Sharon Selby | October 10, 2019

This recipe is incredibly versatile. It’s perfect to use up any vegetables that need eating up and taste good roasted. I’ll switch things up all the time depending on what I’ve got on hand.

I love eating the colours of the rainbow to ensure my family and I are getting a whole range of different nutrients. I save time by not peeling any of the vegetables and if you need to make this in advance just cook the night before and then store in an airtight container in the fridge. When you are ready to use, just gently reheat in the oven for about 10 minutes.

I bulk up this tray of vegetables with some leftover quinoa and will often serve it with some baked salmon, sausages, fish, or at lunch time with a fried egg on top. So delicious. So nourishing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4


1 red onion, chopped
2 carrots, chopped
2 zucchinis, chopped
2 capsicums, any colour, chopped
1 eggplant, chopped
1 sweet potato, chopped
1 bulb of garlic cut in half, skin on
4 tablespoons extra virgin olive oil for drizzling
1 teaspoon of dried mixed herbs
½ teaspoon of sea salt
Freshly cracked pepper
1 – 2 cups of pre-cooked quinoa



1. If you don’t have leftover quinoa cook the desired amount in a pot using the provided instructions.

2. Preheat oven to 245C chop all the vegetables into roughly equal size and pop straight onto a baking tray

3. Drizzle over the olive oil, add the dried herbs and seasoning and mix well on the tray using your hands.

4. Roast in the oven for about 35 – 40 minutes, stirring once or twice in-between to ensure the vegetables are cooking evenly.

5. Once cooked through and vegetables are caramelising around the edges remove from the oven and allow to cool.

6. Top with the cooked quinoa, combine well with a spoon and serve.

30 Second Freezer Fudge

30 Second Freezer Fudge

Alexx Stuart | October 6, 2019

Yes, 30 second freezer fudge. 30 seconds work. 15 minutes freeze time. Many moments of subsequent enjoyment. This batch is enough to serve as an after dinner treat for 8 to have a good couple of chunks of, or double for a bigger lunch or celebration. SO easy.

Sub the nuts with seed butter if it needs to be nut free. Tahini also works well, but you would then need to up the sweetness 20g.

I whipped this up as a quick “Oh crap I promised I’d make a chocolate slab” approximation for a big Easter lunch with family and friends on the weekend. Because I hadn’t measured anything, I *unfortunately* had to make it again to measure and write the recipe tonight. My husband was *devastated* to be faced with it again. Best wife ever!

The simple things in life are often the best, right? If you’re feeling inspired, feel free to tag me @lowtoxlife when you make it over on instagram.

Real Treats. Always worth the little effort to avoid those weirdo packets of fakeness and processed ingredients so that when you indulge, you can make the most of the indulgence and enjoy every bite.


Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8 persons


100 g coconut oil
100 g peanut butter (or other nut or seed butter)
40 g cocoa powder (dutch processed or raw cacao)
40 g rice malt syrup or maple / honey
1 tsp vanilla bean powder
Crushed nuts optional for presentation I used toasted cashews and peanuts.



1. Melt coconut oil and peanut butter together on stove OR 2 minutes 80C speed 3 in thermomix.

2. Add everything else and simply mix with a spoon until well combined OR blend 5 seconds in a thermomix, speed 5.

3. Pour into a baking paper lined tray and set in freezer 15-20minutes (I used a small deep tray so it was big chunks when I cut it)

4. Lift out and cut into chunks and serve on a chopping board. Scatter peanuts optionally – In my view, it makes it!