Dark Choc Goji Protein Cookies & a Cookie Round-Up

I love a cookie…. Or 4…. Dozen. Don’t judge, as if you can only eat one fresh-outta-the-oven cookie. It’s actually humanly impossible. I have tried. Many times. Statistically that says to me that it’s impossible despite my small sample size. Basically what I am saying is don’t feel bad about the fact that MANY cookies will somehow find their way into your mouth when you bake them, you’re fighting the odds, it’s not your fault, it’s science.

If you just pop COOKIE in the search box of my page you will be gifted with many tasty morsels to delight your tastebuds but because I’m a nice gal I thought I’d give you some quick links to find some of my other fav’s too.


Paleo Greek Almond Biscuits

Low Fructose Choc Chip Cookies

Macadamia ooh-ahh Biscuits

Chocolate Banana Cookies (nut & egg free)

Macadamia Chocolate Cookies

Vanilla Bean Shortbread

Maple Orange & Poppyseed Cookies

The Easiest Most Nourishing Choc Chip Cookie Ever

Heallthy Fig Cinnamon & Pecan Biccies

Dark Choc Goji Protein Cookies

1/2 c almond butter
1/2 c butter/ghee/coconut oil
1 tsp cinnamon
2 lge eggs
1/2 c pea protein (I used vanilla)
1/2 c almond meal
1/4 cup choc chips
1/4 c goji berries

Makes about 12

This is really complex. Preheat your oven to 170C. Line a baking tray with baking paper. Add all your wet ingredinets together & mix well. Add the dry ingredients and mix until combined. Roll & shape into cookie shapes (they won’t spread) and place on your baking tray. Bake for 10-15 mins depending on how soft or crunchy you like your cookies. Allow them to cool slightly so you don’t burn your mouth off before eating.

Apricot Coconut Balls (paleo. primal. vegan)

So here’s the thing. This recipe was a throw together for funsies that ended up taking a pretty good pic and tasting really freaking good….. Except I didn’t write anything down. To be honest, by the time I found the photo on my camera I had completely forgotten what I had used apart from apricots & coconut. My recipe at that point read something along the lines of this…..

Apricots- some, coconut- no clue: choose your own adventure, cacao butter?- did I or didn’t I? Surely there was other ingredients? What the hell were they? Anyway, I made them again because I am nice like that. You’re welcome. 

200g dried apricots

100g coconut

70g Cacao butter (you could try substituting for coconut oil or ghee) 

1/2 tsp cinnamon 

1/4 cup coconut flour/almond meal/protein powder

Dark chocolate for drizzling- optional (let’s be honest, when is chocolate ever optional?) 

Ok so the method. Melt the cacao butter. Grab your food processor. Whack the apricots, cacao butter & coconut in and blend until it starts to come together like a dough but still a bit chunky. Add the cinnamon & coconut flour & pulse a few times to combine. If it’s still a bit wet to roll into balls yet just whack it in the freezer for about 10minutes then roll into balls. Melt the chocolate, drizzle it over the top then pop those bad boys in the fridge to set. These can be stored in the fridge or freezer depending on your level of willpower. 


Very Merry 5 Minute Paleo Choccy Mousse

Through this wonderful world of the interwebs & blogosphere I have been lucky enough to meet so many bloody awesome humans and these two merry individuals are some of my faves. If you haven’t checked out The Merrymaker Sisters yet you are missing out so get on over & get merried. This recipe is from one of their awesome ebooks Make It Merry! 

This awesome recipe and loads of others you can score in the ULTIMATE AUSSIE WELLNESS BUNDLE. It’s a collection of over 35 food, health & wellness ebooks that are bundled together for ONE WEEK ONLY for $44.95. That’s over $450 worth of books. I know! Shut the front gate. Deal of the century. Better be quick, it’s for a week only. Run, don’t walk. 

serves: 4
time: 5 minutes
stuff you need

1 cup raw cashews

1 cup frozen berries (or any frozen fruit)

1/4 cup coconut milk

1/4 cup raw cacao powder

3 tbs. coconut oil

1 tbs. 100% maple syrup or raw honey

1 tsp. 100% vanilla extract

now what

Place all of the ingredients (except the berries) in to your blender or food processor (we use our Vitamix).

Whiz for 3 minutes or until super smooth.

Now add your frozen berries and whiz for another minute. It will start to instantly turn in to this amazing choccy frozen mousse!

merrymaker tip…
This is a super easy sweet treat, make it a little fancy and serve with grated paleo choccy and coconut chips!

Roast Cauliflower & Broccoli Salad

Ok, so if you have not ventured to the land of roasted cauliflower or broccoli yet you have not lived. Steamed schmeamed. Roasting is the way of the future, doesn’t take much longer than steaming it, and tastes ah-mazing. This is about to change your life. Seriously. 

Cruciferous veggies are a powerhouse of nutrition, are loaded with vitamins & fibre and are an excellent food to help support our bodies detoxification pathways. 

1/2 cauliflower, roughly chopped

1/2 broccoli, roughly chopped

1 sweet potato, cubed

2 tbs butter/ghee/coconut oil

1/4 cup chopped parsley

2 tbs hemp seeds (optional), I use THIS BRAND


1 tsp Dijon mustard

1/4 cup apple cider vinegar or lemon juice

1/2 cup olive oil

Salt and pepper 

Preheat your oven to 200C. Line a large baking tray with baking paper. Whack the sweet potato on and add half the butter and pop it in the oven for 20mins. Pull it out, add the cauliflower & broccoli plus the rest of the butter (let’s be honest, I probably added double that amount of butter because I bloody love butter but you do whatever spins your tyres) and pop it back in the oven for about another 20mins until all the veggies are cooked. You might want to pull it out after 5-10 mins and give it a good mix around so the butter gets to spread its love. Set aside to cool while you make your dressing. For the dressing, get a small jar or container with an airtight lid. Add all the dressing ingredients & shake the bejesus out of it until it is all combined. Add the roasted veggies to a big bowl, sprinkle over the parsley, drizzle with the dressing and toss well. Finally sprinkle over the hemp seeds and serve it up. 

Chocolate Soufflés 

Chocolate soufflés. Can I get a ‘hell yeah’. I just want to devour every single one of these without even taking a breath. Is that wrong? If it is I don’t want to be right. This recipe is thanks to the bloody awesome Irena of Eat Drink Paleo who has let me share it with you, everyone give Irena a big virtual hug for being so darn generous!

These chocolatey treasures are from her newest cookbook Happy Go Paleo which I am loving hard right now. I have been lucky enough to get my mits on both of Irena’s cookbooks so far and even meet this legend in the flesh. Her personality is as gorgeous as she looks and the chic just has spunk. I loved her first cookbook Eat Drink Paleo and this new one is friggen tops as well. It incorporates great basics like kraut, broth & how to activate your own nuts & seeds, as well as beautiful looking meals, salads, sweets & a 2 week meal plan! Oh, you want soufflés? Ok then. 

Serves 6

Preparation time: 25 minutes Cooking time: 30 minutes + time to cook the sweet potato


Coconut oil or butter, for greasing 

4 eggs, separated

1 tablespoon vanilla essence

½ cup cooled melted ghee, butter or coconut oil (or a combination)

⅓ cup preferred sweetener such as honey, maple syrup or rice malt, plus 1 tablespoon extra

⅓ heaped cup cacao powder

1 cup cooked and mashed sweet potato (baked is best)

1½ tablespoons tapioca flour or arrowroot flour

⅓ teaspoon bicarbonate of soda sea salt

Coconut ice-cream, strawberries and mint, to serve (optional)

Preheat the oven to 175°C. Grease a tray of 6–8 muffin cases with a little coconut oil or butter. Alternatively you can use individual ramekins.

Using an electric mixer, whisk the yolks for 1 minute, until creamy. Add the vanilla essence, melted ghee/oil and your preferred sweetener, and whisk until well incorporated.

Add the cacao powder and mashed sweet potato. Whisk for 20 seconds, until well incorporated, then sift through the bi-carbonate of soda and tapioca or arrowroot flour. Whisk again for 20 seconds, until the mixture thickens and starts to form a ripple trace.

Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined.

Add 2–3 tablespoons of mix per muffin case, not quite to the top, because the cakes will rise. Or fill the pre-greased ramekins with the mixture, leaving about 1 cm from the top. Place the tray on the middle shelf of the oven and bake for 25 minutes. The cakes should feel quite soft and bouncy when you touch them and they will be super-moist and soft on the inside.

Once baked, turn the oven off and open the door. Place the tray on the oven door, and allow to cool for 5 minutes. This gradual temperature change should prevent them from collapsing. Serve immediately as is or with a dollop of coconut ice-cream, fresh strawberries and mint. These can be eaten warm or cold and can be stored in an airtight container in the fridge for a few days.

Tip: Baking time might vary slightly depending on your oven or how big your muffin casings are. If you are baking it as a round cake in a spring-form or a cake tin, give it about 45 minutes.


Strawberry Chia Pots- (Paleo, Vegan, Sugarfree)

I don’t know about you guys but I have had some pretty hit & miss experiences with the ol’ chia. I have added it to muffins & they sucked up that much moisture that they ended up tasting like shoeboxes. That’s a fail. I have made chia puddings that have had the consistency of eyeballs & the texture of snot. Obviously this was also a sub-optimal outcome.  You will be pleased to know that these pots of deliciousness are not snotty, eyeball-esque or as dry as cardboard, so go me. Feel free to leave me a virtual high 5 below.

Did you know ‘chia’ is the ancient Mayan word for ‘strength’? True story. These little powerhouses are a great source of antioxidants, fiber and a decent source of protein. There’s your fun fact for the day, make sure you share it with someone.

This serves 2….or 1. I’m not here to judge.

500ml coconut milk (or milk of your choice)

1/2 cup chia seeds

1/2 tsp vanilla extract or powder

1 tbs honey/rice malt syrup or maple syrup (optional)

1 punnet of strawberries, hulled

1/2 cup toasted coconut (optional)

In a bowl mix the chia, milk, vanilla & honey well & set aside to stand for at least 15mins to allow the chia to soak up the liquid. Pop the strawberries in a food processor & blend until they are puréed. Now stir the coconut through the chia mix, spoon into a serving bowl, top with the strawberry purée & dig in.

Mint Choc Chip Cookie Dough Balls (paleo, vegan, grain free)

So, I have just started taking my own photos, can you tell? You probably can because they are ordinary at best BUT the only way from here is up! I got a DSLR for my birthday a few weeks ago and despite having no clue what the hell I am doing, I am giving it a crack. Here’s a few tips for those who are also photographically challenged….

1. Google can show you pretty much anything, a word of caution, the search ‘best bliss ball pictures’ is not going to give you what you expect…. Or perhaps it will. Refine your language or prepare to have some images you didn’t want burned into your brain.

2. If all else fails, the ‘auto’ setting works & filters fix most things. Instagram, making bad stuff look way better since 2010.

3. The thing that has helped me the most has been THIS BOOK called Scrumptious & Styled by the awesome Caroline Potter of Colorful Eats Nutrition. Not only is the ebook stunning to look at, it takes you step by step through all the important stuff and is explained in a way even a muppet like me can understand. It is a food photography book but is completely relevant to all manner of photos. If you need help this book gets two very enthusiastic thumbs up from me.

On to the recipe for the balls.

500g raw cashews

1/2 tsp vanilla powder

35g butter/ghee/coconut oil

50g coconut

2 tbs honey/rice malt syrup/maple syrup

1/2 cup raw cacao nibs (Or Choc chips) 

4 drops doTERRA peppermint oil

Blend the cashews until they turn into a flour-like consistency, add the butter, honey, peppermint oil & blend until a smooth dough. Add the coconut & cacao nibs & pulse to combine. Roll into balls & store in the fridge or freezer. That easy. Not even kidding. Go forth & dough ball.

Spaghetti Carbonara (Paleo, Grain-Free)

As a kid carbonara was my favourite pasta dish. That gluteny deliciousness that would sit like a rock in my guts for HOURS! It’s not surprising that gluten makes so many people feel totally $hithouse these days. I love some of Chris Kresser’s research on gluten & specifically non-celiac gluten sensitivity, just because you are not celiac, does NOT mean that gluten is your friend. Do I think gluten is contributing to the demise in the health of our nation? Maybe. Maybe not. What I absolutely believe is that if you are sitting down to a nice big bowl of gluten-filled pasta, you are NOT sitting down to a nice big bowl of veggies and veggies win out in the nutrition stakes every single time. These days gluten & I ain’t such good mates, & dairy & I also have a love/hate relationship. This bad boy is free of both of those things & is packed with way more nutrition than the carbonara of old. Loaded with sneaky veggies, this healthy hack on an old fav is sure to be a crowd pleaser.

4 rashers bacon, diced

2 cloves garlic, crushed

1/2 onion, finely chopped

3 lge zucchini, noodled

60g mushrooms, sliced

250ml coconut cream

Salt & pepper

2 egg yolks, whisked

1/4 cup fresh parsley, finely chopped
So, get all your bits ready to go, you don’t want to be faffing about making zucchini noodles while your bacon is burning. Don’t burn the bacon or we can’t be friends.

Heat a large frypan with a dash of coconut oil and whack in the garlic, onion & bacon & cook that biz until the onion is soft & the bacon is cooked. Add the mushrooms. Once the mushrooms have softened, add the coconut cream and cook over a low heat until it starts to simmer. Remove the pan from the heat, season with salt & pepper then while stirring continuously, add the egg yolks and keep mixing so they don’t scramble! Add in the zucchini pasta & parsley and toss gently to coat. The heat from the sauce will be enough to cook the zucchini al denté though if you want it cooked more you can pop it back on the heat for a few moments. That’s it. Serve it up.

Chocolate Frosting Fudge (Paleo, Vegan)

You know the best bit about making a cake….. Licking the frosting bowl. It’s like the cake is really just a vehicle for an appropriate way to eat frosting. There is something so friggen delicious about that buttery, sugary, creamy business.  The cr@p out of a packet ALWAYS tastes the best too! Like that Betty Crocker pre-made frosting…. Must be all that delicious hydrogenated cottonseed & soybean oil (translation- trans-fat cocktail) and corn syrup! Well, no more my friends because I care about your guts & mine & ain’t nobody got time for eating that highly processed chemical $hitstorm. I present to you Frosting Fudge….. It’s basically the way I have made eating straight cake frosting appropriate…. Call it fudge & voila. No problems.

frostingfudge (1)

1 cup nut butter (I used roasted almond)

2 tbs raw cacao

2 tbs butter or ghee (you can sub for coconut oil)

1-2 tbs honey (you can use maple syrup, rice malt or coconut nectar)

That’s it. Seriously. You blend it up. You press it into a baking paper lined tray. You pop it in the fridge to set. Now you can have your frosting & eat it too. Who needs the cake.

If you’re looking for the freshest tip offs on the Brisbane food scene, then head on over to Gourmand & Gourmet.  They’ll keep you up to date on places and happenings around town and make sure you never go hungry again.

You can find some of my recipes that they’ve published for bone brothpaleo white Christmas, and not dogs. They also have the low down on some delectable paleo eats and can tell you where to find the best paleo pork, how to get paleo meals delivered to your door, and where to settle your sweet tooth without over indulging. So get on over to Gourmand & Gourmet, and thank me later.

White Soup – (Paleo, Vegan) 

This soup isn’t racist. It just is what it is. We can call it Caucasian Soup if it makes you feel more PC. I used white sweet potatos, I don’t have anything against their colored counterparts, I love them too, today I just wanted the white ones….. Which are actually purple on the outside. I know, what sneaky b@stards. The ones that are white on the outside are actually PURPLE on the inside. Seriously, shut the front gate. Luckily for all of us, the orange sweet potato knows what he is, orange outside, orange inside. He’s a straight shooter not like those other two. Cunning as bloody foxes some of those sweet spuds. 

1 head cauliflower, roughly chopped

1 litre of Chicken Broth or veggie stock

1 lge zucchini, peeled & chopped

1 lge white sweet potato (he’s the dude who’s purple outside), peeled & chopped

1 cup coconut cream, OPTIONAL

1 onion, roughly chopped

Salt & pepper to taste

Add the veggies to a big pot & pour over the broth. Bring to the boil then reduce to a simmer for about 20mins until the veggies are soft. Add any remaining ingredients then use a stick mixer or food processor to blend until smooth. If you want a thinner soup you can add more broth or some water.