low calorie

Cinnamon Raisin Bread

This is a yeast free bread recipe I’ve put together for when you want to bake a quick loaf without all that rising time!

It’s a fluffy, sweet loaf that goes really well with nut butters, jams or even by itself.

Personally – an inch thick worth of peanut butter works best 😉

Serves: 12

Cinnamon & Raisin ‘Bread’


  • Mixing bowl
  • Wooden spoon
  • Measuring cups/spoons
  • Loaf tin
  • Oven
  • Baking paper


  • 2 cups whole wheat flour
  • 1 ½ tsp. baking powder
  • 1/3 cup almond milk
  • ½ cup organic raisins/sultanas
  • 1 tbsp. ground cinnamon
  • 1 tsp. olive oil, nutmeg, and salt
  • 1 cup fat and sugar free yogurt
  • 2 tbsp. organic honey


  1. Pre-heat oven to 180⁰C, and line a loaf tin with baking paper hanging over the sides to make it easy to lift the loaf out when cool.
  2. Combine all the ingredients in a mixing bowl and either kneed by hand or with a wooden spoon till a dough consistency.
  3. Pour into the lined loaf tin and bake for approximately 40 minutes – or until golden and crusty.
  4. Once cool enough lift the loaf out of the tin and leave to cool.
  5. Serve with nut butter, or your choice of spread!

nutrition cinnamon raisin bread


Peanut Butter & Raspberry Mini Cookies

Tres healthy!

These cookies are (get ready for it):




(although I almost consumed the whole batch the minute they came out the oven…wooops)

It was a cold summer night (bit of an oxymoron) but I had the biggest cravings for cookies – and not the healthy kind.

Now I knew I needed to find a healthier alternative, and dug through some old vegan recipes I had been saving for a rainy day, and discovered a cookie recipe worth its weight in gold.

It doesn’t get any better than peanut butter and raspberries in a cookie!

Makes: 16

Time: 30min

Peanut Butter & Raspberry Mini Cookies


  • Mixing bowl
  • Weights
  • Hands (best tools for mixing)
  • Oven
  • Timer
  • Measuring cups & spoons


  • 1 tsp. cocoa powder
  • 120g ground rolled oats (oat flour)
  • ¼ cup sweetener of choice (I used stevia)
  • Pinch salt, cinnamon & nutmeg
  • 128g unsalted peanut butter
  • 3 tbsp. milk of choice (I used unsweetened almond milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 16 raspberries (fresh or frozen)


  1. Line several baking trays with baking paper, and turn oven to 180⁰C.
  2. Place all the ingredients into a mixing bowl and using your hands, combine till a uniform ball of dough.
  3. Roll the dough into 1 inch cookie balls, then place onto a baking tray, finishing off with a raspberry on top of each cookie.
  4. Bake each tray for 12 minutes and leave to cool on the trays.
  5. Consume!





Skinny Chickpea Salad

I have a love affair with all things chickpea.

Hummus, in curry, in salad, in soup, in everything.

What they lack in visual flair, they make up in taste!

This salad is great when eating clean and working on a healthier lifestyle, and the ingredients are not hard to come by.

I didn’t include a dressing with this recipe, however I love using a dash of apple cider vinegar with a pinch of salt and cracked pepper (simple is sometimes best – but if you like creamy dressings, try a combination of a healthy yogurt with mint or basil and garlic.

The nutritional benefits on this recipe are too many to list myself, so check out the stats below 🙂

Serves: 3

Time: 10 minutes

Skinny Chickpea Salad


  • Chopping board
  • Knife
  • Peeler (if required)
  • Large salad bowl
  • Salad servers


  • 2 large carrots (purple or orange)
  • 2 large cucumbers
  • 2 red bell peppers (capsicum)
  • 1 tomato
  • 150g chickpeas
  • 1 head ice-burg lettuce


  1. Wash and prepare the vegetables according to preference, I prefer to leave the skin on as it has valuable nutrients, but that is personal taste.
  2. Chop the carrot, capsicum, and cucumber into roughly equal sized cubes, throw into the salad bowl.
  3. Carefully dice one tomato and likewise with the ice-burg lettuce, and add to the bowl.
  4. Throw in cooked chickpeas and mix using salad servers.
  5. Serve with your desired dressing and enjoy!




Bootilicious Banana Bread

So I invented a word for how great this banana bread is!
I’ve had a recent fascination for an ingredient called coconut flour.
What is great about coconut flour is that it is both gluten free, but also contains 4x the fibre and 2x the protein in comparison to wheat based flours!
Coconut has been a victim of the anti-fat brigade – and wrongly so!
Coconut contains healthy fats – and when eaten in moderation – has been proven to be nutritionally beneficial.

So get your coconut on 😀

The only point is when substituting coconut flour it is not a 1:1 ratio with wheat flours, it requires 2x the amount of eggs to be added, as well as self-raising agents to be added. It can be combined with wheaten flours in a 1:3 ratio if you aren’t looking to be gluten free.

Serves: 10

Bootilicious Banana Bread


  • 2 large, ripe organic bananas
  • ¾ cup organic coconut flour
  • 6 free range eggs
  • ¼ cup unsweetened almond milk
  • 1/3 cup fat free yogurt
  • ¼ cup sweetener of choice
  • 1 tbsp. melted coconut oil/olive oil
  • 1 tbsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • Pinch salt


  1. Pre-heat oven to 180C.
  2. Mash bananas in a mixing bowl; use a fork or your hands.
  3. Mix the rest of the ingredients into the bananas in the bowl, starting with the liquids then adding in dry ingredients till well combined; use a whisk, or wooden spoon.
  4. Line a bread/loaf tin with baking paper and grease accordingly if non-stick.
  5. When the oven is ready, pour the batter into the tin and bake for approximately 50minutes, or until a skewer comes out clean.
  6. Leave to cool completely, and then serve to your liking.


Basil, Vinegar, & Garlic Sweet Potato

I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!

What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!

Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal,  just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.

Serves: 1-2

Basil & Garlic Sweet Potato


  • 1 large sweet potato (preferably organic)
  • 2 garlic cloves
  • 1 bunch fresh basil leaves
  • Pinch salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil


  1. Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
  2. The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
  3. Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
  4. Set aside to cool.
  5. Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
  6. Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
  7. Toss the sweet potato in the serving bowl, distributing equally.
  8. Viola! An easy snack or small, nutritious meal (:



Skinny Hazelnut Cookies

I needed a cookie fix. Quick.

But I didn’t want to kill my hard work, so I decided to adapt my favorite 2 ingredient cookie recipe.

These cookies are filling, delicious and chewy (just the way I like them) without the butter, sugar and other nasties.
All natural, vegan friendly, get baking!

Serves: 4

Skinny Hazelnut Banana Oat Cookies


©       1 banana

©       30g hazelnut meal

©       1 cup rolled oats


  1. Preheat oven to 180C. Line a baking sheet with paper.
  2. Mash the banana. Mix in the hazelnut meal and oats.
  3. Split the dough into 4 cookies, arrange on the tray.
  4. Bake for 8 minutes, then leave to harden until cool.
  5. Indulge in healthy goodness!


Grilled Sweet Potato, Feta & Apple Salad

Do you ever have those salads that are like a rabbit’s food was mixed up for your lunch?

Just me?
Well I just can’t define salad as lettuce, a lonely tomato and some dried out cucumber. Yuk.
This is a real salad, with creamy feta chunks, tangy apple and smokey grilled sweet potato.

I made this salad in under 10 minutes, so there is no excuse for avoiding healthier meal options because you don’t have the time.

The combination is a little like a Waldorf salad with attitude 🙂

I do prefer to buy organic wherever possible, however if you can’t, try to wash all your vegetables to remove any pesticides. For extra nutrients, don’t peel the skin, as it contains amazing vitamins and nutrients.

Enjoy this as a side, or as a light main.


If you don’t have a julienne peeler, substitute for a normal peeler. I used a grill pan for my sweet potato pieces, feel free to bake them if you don’t have a grill pan on hand.

Serves: 3-4 (Appetizer) Or 1-2 (Main)

Grilled Sweet Potato, Feta & Apple Salad


©       150g organic spinach

©       25g pine nuts

©       50g feta cheese

©       1 large organic sweet potato

©       1 organic cucumber

©       1 organic tomato

©       1 tsp. lime juice

©       1 tsp. salt

©       1 small apple

©       1 tsp. fresh dill

©       2 julienned carrots


  1. Heat a grill pan (or oven to 200C on grill setting).
  2. Wash the sweet potato thoroughly to remove any dirt. Slice into thick coins, relatively similar in size to ensure even cooking.
  3. Grill until charred well on both sides, or until cooked to preference. Place onto a small plate or paper towel to cool.
  4. Arrange bowl of choice, throw in lime juice, salt, dill, and pine nuts.
  5. Roughly slice the spinach into strips. Add into the bowl.
  6. Dice the cucumber and tomato, set aside (do not add to the bowl until ready to serve, these two vegetables are the highest in water content and can cause the salad to become soggier than desired).
  7. Slice the apple into coins, halving and adding to the bowl.
  8. Julienne two carrots (I use a peeler), then add in with the cucumber and tomato.
  9. Roughly slice the sweet potato into chunks, toss into the salad, mixing all the ingredients well.
  10. Crumble feta over the dish, garnish with a little olive oil or lime juice, as well as a sprinkling of pinenuts.
  11. Serve.


Lean Green Pizza

I was definitely craving cheesy pizza after my run – the kind that oozes all over the place, and when you bite into it pulls long strings *drools*
But I wasn’t going to let all my hard work go to waste!

Abs for 2013 summer baby!
So in order not to go insane dreaming about cheese, I rode over to the supermarket to buy ingredients for a healthy pizza.
This pizza is low calorie, delicious, and good for you!
Bet you didn’t expect that in a pizza recipe 😉
I didn’t want to use store tomato sauce, as I have recently discovered the amount of bad sugars and lack of nutritional benefit from eating it, however I didn’t have a tomato sauce alternative, so I decided to use a low calorie hummus. If you want, feel free to use a tomato sauce, or maybe even avyar.

256 calories only guys!

Serves: 1

Lean Green Pizza


©       1 whole-wheat pita bread base (140 calories approx.)

©       2 tsp. low fat hummus

©       1 crushed garlic

©       1 diced chili

©       1/3 cup shredded spinach

©       1/8 diced red onion

©       25g low fat cheese (add more for a cheesier pizza)

©       1 sliced tomato

©       15g chopped broccoli

©       1 tsp. cayenne pepper (optional)


  1. Preheat oven to 190C. Arrange a baking tray of choice with baking paper.
  2. Place one pita bread onto the baking tray.
  3. Spread low fat hummus, garlic, chili and cayenne pepper onto the base.
  4. Sprinkle half of the spinach, and then layer the tomato, onion and broccoli.
  5. Layer with the rest of the spinach. Evenly space cheese (shred for a more even coverage).
  6. Place pizza into the oven and bake for approximately 20 minutes or until you can’t resist the temptation any longer.
  7. Slice with a pizza cutter or sharp knife; serve on a wooden board or on a plate.
  8. Optional: Drizzle very lightly with garlic infused olive oil, or a little melted coconut oil.


Lean Green Cleansing Juice

This is the kind of juice that gives the perfect kick to your system.

I try to lead a fairly clean diet, but sometimes we slip up and that’s where we need to get back on track.

This juice is easy, fast, clean and so good for you!

Now stick in some ice, a straw, and find a patch of sun somewhere 🙂
I used a blender for this recipe, but feel free to use a juicer – its probably easier!

I also recommend buying organic whenever possible, however if this isn’t an available option, using raw ingredients still provides nutritional benefits 🙂

Serves: 1

  • 3 baby carrots (or 1 large carrot) (washed, unpeeled)
  • 1/2 knob ginger, grated
  • 1 juiced lemon
  • 3 sticks celery
  • 1/2 cup water


1. Plug in blender or juicer of choice.

2. Pour in the juice of 1 lemon and water.

3. Grate the ginger, place into the blender.

4. Wash and cut celery. Wash carrots thoroughly to remove any unwanted nasties. Add these ingredients to the blender.

5. Blend/Juice!
6. Once combined, if using a blender, strain the juice into a glass of choice. If using a juicer, catch the juice in a glass.

7. Serve with a straw, ice-cubes and find a warm spot and enjoy!


Skinny Sweet Potato Wedges

When Nicholas asks for sweet potato wedges, I immediately check to see how many sweet potatoes I have.
I have never seen one kid with such a dessert tooth eat so many sweet potato chips O.O
I’m pleased to say I’ve found a skinnier version for wedges!

Serves: 1 super hungry person (or 3)

Skinny Sweet Potato Wedges


©       3 sweet potatoes (medium sized)

©       2 tsp. salt

©       1 tsp. cinnamon

©       1 tsp. turmeric

©       1 tsp. paprika


  1. Preheat an oven to 200C.
  2. Line a baking tray with baking paper.
  3. Wash and peel the sweet potatoes.
  4. Slice the sweet potato into wedges of any size, as long as they are somewhat consistent in size.
  5. Arrange on the baking paper, sprinkle with seasonings.
  6. Bake until crispy, turning to grill the other side.
  7. Serve hot!