Coconut Vanilla Cupcakes with Cinnamon Marshmallow Frosting (Gluten Free and Paleo Friendly)



I loved cupcakes growing up and I love cupcakes still, except a lot of the time I cannot eat the beautiful cupcakes that are sold in stores. I think most of the time its the beauty of the cupcake that makes me want to eat it! Some people are amazing at decorating these little baked goods!

When I first started to adapt my diet to be completely gluten free, I played around with a lot of different flours. Rice flour, buckwheat, arrowroot, quinoa, chickpea…you named it I have tried it. However, I always come back to using recipes with coconut flour. Coconut flour is not the easiest type of flour to work with, is absorbs moisture like one of those Shamwow towels they used to advertise on daytime TV. It is therefore very important that a lot of liquid is used and a lot of eggs are used when baking with coconut flour.  Coconut flour is also expensive, but keep in mind, very little goes a long way. A lot of the recipes I post only requires about half a cup of coconut flour to make a loaf of bread!

Anyway…back to cupcakes. I woke up super early this morning due to the rain and wind in Perth (goodbye beautiful summer weather) and I could not go back to sleep. I thought I would bake something for my flight to Sydney tomorrow and cupcakes it was! I used Comfy Belly’s Very Vanilla Cupcake Recipe as a base and adapted her Marshmallow Frosting to make a delicious cinnamon flavoured frosting instead…perfect for this colder Perth weather! These are paleo friendly and gluten free. You can also use as much or little sweetener as you like for these cupcakes! Enjoy!

Coconut Vanilla Cupcakes with Cinnamon Marshmallow Frosting


Ingredients for the Cupcakes

  • 1/2 Cup of Coconut Flour
  • 1/4 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 4 Eggs
  • 4 Tablespoons of Coconut Oil (Melted)
  • 1/2 Cup of Honey, Rice Malt Syrup or Maple Syrup
  • 1.5 Tablespoons of Vanilla Extract
  • 2 Tablespoons of Almond Milk

Ingredients for the Frosting

  • 1 Egg White
  • 2 Tablespoons of Honey
  • 1/2 Teaspoon of Vanilla Extract
  • 1/2 Teaspoon of Ground Cinnamon



Method for the Cupcakes

  • Preheat oven to 180 Degrees Celcius and line a cupcake pan with 8 – 9 cupcake liners
  • Place coconut flour, salt, baking soda in a bowl and mix well
  • Place the 4 eggs into the dry mixture and the coconut oil and using a hand or stand mixer, mix until ingredients are combined with the dry ingredients
  • Add in the honey, vanilla extract and the milk and continue to mix with the electric mixer until all ingredients are combined and produces a smooth batter.
  • Put the batter in the cupcake liners, making sure they are about 3/4 full
  • The mixture should make about 8 or 9 cupcakes
  • Place in the oven for about 20 minutes and once complete allow the cupcakes to cool for about an hour before frosting.


Method for the Frosting

  • Melt the honey in the microwave for about 30 seconds
  • Using an electric mixer beat the egg whites until soft peaks form
  • Slowly add in the honey and vanilla extract and continue to beat the egg whites (try to stop as little as possible)
  • Add in the cinnamon and mix until the cinnamon is combined
  • Using a small spoon place a dollop on the cupcake and spread in a circular motion to get a pretty little marshmallow ‘fluff’ on your cupcakes!




Gluten Free and Vegan Carrot Cake Cookies

On my days off from work, one of my most favourite things to go do is to go out and eat breakfast. There have been so many great breakfast/brunch places that have popped up around Perth lately and a lot of them have some fantastic and interesting gluten free options. Gone are the days where gluten free options on the menu have been difficult or limited. Many Perth cafes are happy to accommodate and inform you of what can be modified to suit your dietary requirements and there are the special few where the menu is completely gluten free.

My friend A and I caught up recently for our regular food adventure/catch up. I love catching up with A because firstly, she’s so much fun to talk to, we are very similar in thought processes, she makes me laugh constantly and she never judges me. A and I also like to eat…A LOT and many of our conversations will revolve either around food, family or shopping. A had been telling me about a place called The Little Bird Cafe in Northbridge, where the menu was small but had a great selection of healthy wholefoods.  We decided to go check it out over the weekend and I was so happy with the breakfast options. There were so many delicious food options to choose from and a lot of the choices were gluten free or could be suited for a gluten intolerant person such as myself! After much deliberation, I chose the zucchini and sweetcorn fritters with poached eggs and salad and A picked the coconut and buckwheat pancake topped with figs, banana, coconut sugar and maple syrup. Both meals came out looking absolutely beautiful…especially A’s!

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Stunning Coconut and Buckwheat Pancakes from The Little Bird Cafe

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Zucchini and Sweetcorn Fritters with Poached Eggs and Rocket

The other thing I love to do on my days off is bake. I love baking for ‘The Boy’, my friends and most of all my work friends. Mind you a lot of the things I bake for them are full of sugar, fat and white flour and due to the flour, I cannot eat what I bake (most likely a good thing). I enjoy baking these goods because quite simply, it makes my colleagues happy after a rough day or simply puts a smile on their face.

Red Velvet Brownie with Cookie Dough Centre and Finished with a Dark Chocolate Ganache

Red Velvet Brownie with Cookie Dough Centre and Finished with a Dark Chocolate Ganache

Sometimes though, after baking so many batches of brownies, cookies or muffins for others I feel like I need to make something for myself and this is how this recipe came about. I was making batches of peanut butter chocolate chip cookies and I myself felt like a cookie or carrot cake and could not decide which one to make. I thought to myself wouldn’t it be a great idea to combine the two? Using the ANZAC cookies that I posted earlier as a rough base I created these delicious and nutritious carrot cake cookies which are gluten free, refined sugar free and vegan too! These act as a great breakfast cookie as well and are not very sweet, you could always add more sweetener if you wanted to though.

Gluten Free Carrot Cake Cookies

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  • 3/4 Cup of Gluten Free Oats
  • 3/4 Cup of Quinoa Flakes
  • 1/2 Cup of Dessicated Coconut
  • 1/2 Cup of Nuts (I used Almonds)
  • 2 Tablespoons of RawCoreLove
  • 1 Teaspoon of Ground Cinnamon
  • 1/2 Teaspoon of Ground Nutmeg
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of Grated Carrots (Approx. 2 Carrots)
  • 2 Tablespoons of Rice Malt Syrup (or Honey or Maple Syrup)
  • 2 Tablespoons of Coconut Oil (or Olive Oil)
  • 1/4 Cup of Goji Berries
  • 1/4 Cup of Almond Milk
Delicious and ready to eat!

Delicious and ready to eat!


  • Preheat the oven to 150 Degrees Celcius and line a baking tray with baking paper
  • Place the oats, quinoa flakes, coconut, nuts, cinnamon and nutmeg and the RawcCoreLove into a food processor and process for about 30 seconds.
  • Put in the vanilla extract, carrots, rice malt syrup and coconut oil into the processor and process for another 30 to 40 seconds
  • Add in the almond milk and goji berries to the mixture and process for another 30 seconds.
  • Using a wooden spoon, mix the mixture to make sure the berries are mixed well throughout.
  • Using about 1.5 to 2 tablespoons of the mixture make a ball on to the baking tray and then using a spoon or the base of the hand flatten the mixture to a rounded cookie shape.
  • The mixture should make around 24 cookies.
  • Put in the oven for about 30 minutes, once they are done, allow to cool for around another 30 minutes.

Healthy Baked Miso Tofu

I am so sorry I haven’t posted in a week! The past 7 days have been hectic with long days at work, one of my good friends getting married, ‘The Boy’ being home and family dinners, its been close to impossible to find a little stretch of time to blog. I enjoy blogging a recipe or general thoughts too as it allows me to relax and reflect. It’s very much the same feeling I get when I cook or bake, I always feel a sense of calm, even after a long or stressful day. There’s just something about following a recipe, making modifications or making something up as you go along that is just so enjoyable and fun.

One cuisine that I have a lot of fun experimenting with is Japanese cuisine. I love Japanese food (or just Japan in general). I was lucky enough to do a cooking class in Tokyo with ‘The Boy’ this year and we made our own little bento boxes. I had so much fun and from this class I began to understand the Japanese flavours and ingredients used more. It was so interesting and fun and something that I will treasure forever.


The Bento Box that I made in a cooking class in Japan. Isn’t it pretty?!

My favourite Japanese export though, is miso. If I could I would most likely put miso with everything. Miso is one of those foods that is quite good for you. The process of making miso is the fermentation  of soybeans and it is the fermentation that does make miso quite good for your gut as it incorporates good bacteria in your system. Fermented foods have been getting a lot of good attention as of late due to this reason and I think it is good to incorporate a little bit of fermented foods into your diet. Even though miso is generally quite healthy, be wary of the fact that it is quite high in sodium (so don’t have miso for breakfast lunch and dinner everyday) and also make sure you buy non GMO or organic miso paste. It will be that little bit more expensive but your body will thank you for it in the long run.

I love having miso soup with lots of dark green leafy vegetables such as kale or bok choy, carrots, mushrooms and tofu but recently I made this delicious baked miso tofu. The miso marinate was amazing and the tofu really soaked up the flavours. You could use other proteins such as chicken or fish for this marinate as well.


Delicious Baked Miso Baked Tofu

Healthy Baked Miso Tofu


  • 2 Square Blocks of Organic Firm Tofu (or 2 pieces of chicken breast/fish fillets)
  • 3 Tablespoons of Miso Paste
  • 4 Tablespoons of Water
  • 1 Tablespoon of Olive Oil/Coconut Oil (melted)
  • 1 Tablespoon of Rice Malt Syrup or Honey
  • 1 Tablespoon of Salt Reduced Tamari
  • 1 Teaspoon of Mirin
  • 1 Teaspoon of Minced Garlic
  • 1 Teaspoon of Minced Ginger



  • Prepare the tofu buy cutting the block of tofu in to smaller parts. I normally like to cut in half to that the tofu is thinner and then cut the thinner slices into triangle sandwich halves.
  • When using fresh tofu it is normally encased in a liquid, I generally give the tofu a rinse with cold water and then using an absorbent paper towel I pat the tofu so any excess moisture is absorbed.
  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
  • The next step is to make the marinate. In a bowl put in the miso, water, oil, syrup, tamari, mirin, fresh garlic and ginger. Mix these ingredients well with a spoon.
  • Once the ingredients are well mixed, place the tofu pieces in the marinate and leave in the marinate for about 10-15 minutes ensuring that the tofu is covered in the mixture.
  • Place the tofu pieces on a baking tray and put in the oven for 15 minutes, flip over and let it bake for another 15 minutes.
  • When complete serve with some brown rice or quinoa and a vegetables. I normally stir fry some vegetables with 1 or 2 table spoons of the leftover marinate. It adds a little bit more flavour to the stir fry and compliments the rest of the dish quite well.

I love serving this on a bed of vegetables and/or brown rice


Easy Peasy Paleo/Gluten Free Banana Bread

Its ANZAC Day over here in Australia. For those who don’t know, ANZAC Day is an important day for many Australians as we remember those who have given up their lives to serve our country and have fought for our freedom. A slogan many Australians use on this day is ‘lest we forget’ and I hope we never ever do forget those who have given up their lives so that we can have the lives that we have today. ANZAC Day also is a public holiday for many and this morning ‘The Boy’ and I had a very lazy lunch and this was followed by a little bit of grocery shopping at the markets and baking. What better way than the spend the public holiday with those that you care about?!

Lest We Forget

Lest We Forget

At the markets, the bananas were only $2 a kilo so I decided it would a perfect opportunity to make some banana bread for ‘The Boy’ to take up to work to eat. This recipe is great if you have lots of over ripened bananas to get rid of (I know we all have those moments!) and the riper the bananas the better. Many think that banana bread is quite healthy because well…bananas ARE healthy. What many people don’t know is that the banana bread sold in shops and cafes are normally laden with unhealthy fats, sugar and that dreaded white flour! It is not a nutritious way to start the day at all and definitely does not make for a healthy snack!

Easy Peasy Paleo Banana Bread

Easy Peasy Paleo Banana Bread


Today I thought I would share with you all my version of banana bread – this is so nutritious, full of banana flavour, healthy fats and high in protein. It is also gluten free (of course), refined sugar free and perfect for those on a paleo diet. It tastes amazing with a little bit of almond butter, toasted or just on its own and serves as a great breakfast on the run or a snack. The best thing about this bread is that is so EASY to make. there isn’t a lot of bowls or processes involved – everything pretty much just goes straight into the food processor. It’s another great recipe to prepare yourself for a busy week ahead!

Easy Peasy Paleo Banana Bread

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  • 5 Ripe Bananas
  • 4 Eggs
  • 4 Tablespoons of Coconut Oil/Olive Oil or Grassfed Butter
  • 1 Heaped Tablespoon of Almond butter (or Organic Peanut Butter)
  • 1/2 Cup of Coconut Flour
  • 1 Tablespoon of Cinnamon
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Bi-Carb Soda
  • A Pinch of Salt
  • Almond flakes, walnuts, or carob nibs (optional – this is just for decoration at the end)


  • Preheat your oven to 160 degrees Celsius
  • Prepare a loaf pan with baking paper or grease a loaf pan (whichever you prefer – I used a silicon loaf pan so no greasing or baking paper is necessary)
  • Place bananas, eggs, oil/butter, almond butter in a food processor and process until it combines and forms a puree
  • Add in the cinnamon. baking powder, bi-carb soda, salt and coconut flour in. Turn on the food processor again and process until all ingredients are combined.
  • Pour the mixture into the loaf pan
  • Garnish with almond flakes or whatever you wish
  • Place in oven for about 1 hour or 1 hour and 10 minutes
  • When it is ready leave to cool in the pan for about 45 minutes and remove from pan. Let it cool for another 15 minutes and serve plain or with almond butter.
Doesn't this look delicious?

Doesn’t this look delicious?


ANZAC Cookies (gluten free, vegan and refined sugar free)

Sooooo…ANZAC Day is coming up and its just the perfect excuse to do a little bit of baking. I LOVE ANZAC biscuits, but the ones I used to normally purchase and devour (Coles Bakery I am looking at you) are full of unhealthy fats, sugar and gluten (which I cannot eat!). This has inspired me to make my own. The recipe I have used is slightly tweaked from Teresa Cutter (The Healthy Chef), she makes many different version here.

I find that these biscuits are not too sweet and goes down so well with a cup of tea, juice or smoothie in the morning. These can be consumed by almost anyone, it is vegan friendly too. I use a combination of gluten free oats and quinoa flakes but I know some people do react to oats, so it can be made entirely with quinoa flakes as well.

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Delicious, easy, gluten free, vegan and refined sugar free ANZAC biscuits!

I have also used these cookies as a crumble base too,  when they are all smashed up they go so well with some poached pears and frozen banana ice cream or yoghurt. Delicious as a healthy treat!!! Think those cold summer nights coming up!

 Gluten Free ANZAC Cookies 

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  • 3/4 Cup Gluten Free Rolled Oats (I use Bob’s Red Mill, if you cannot handle oats, use 1 and 1/2 Cups of Quinoa Flakes)
  • 3/4 Cup Quinoa Flakes
  • 1/4 Cup of Flaked Almonds
  • 1/4 Cup of LSA
  • 1/2 Cups Desiccated Coconut
  • 3 Tablespoons of Rice Malt Syrup (or Honey)
  • 3 Tablespoons of Melted Coconut Oil (or Olive Oil)
  • 1 Teaspoon of Vanilla Extract
  • 2 Tablespoons of Water


  • Preheat the oven to 150 degrees Celsius and line a baking tray with baking paper
  • Put all dry ingredients in a food processor and turn on for about 30 seconds.
  • Place the rice malt syrup, coconut oil and vanilla extract in to the dry mixture and turn food processor on. Process for about 30 seconds. Scrape down the sides and process again.
  • Scrape down the sides again and add in 2 tablespoons of water. This will make the mixture stick a bit easier. Process again until you think the mixture is combined.
  • Scoop about 1 to 1 1/2 Tablespoons of the mixture and pack the mixture tightly into a little ball on the baking tray. Using the back of the spoon, flatten the batter. It is quite dry so feel free to compact it in to make a tighter cookie shape. Repeat this process for the rest of the mixture.
  • Put the cookies in the oven for about 20-25 minutes.
  • Once complete, let the cookies cool for about 15-20 minutes.
  • As mentioned earlier, this makes a great breakfast on the run with a green smoothie or juice as its full of fibre and low GI!



So Juice Me!

I will readily admit that I am a green juice fanatic. I love the stuff. There is something about the combination of freshly cold pressed kale, spinach, cucumber, lime and apple that makes me feel so refreshed, energised and happy. I have a tried a very small handful of juice cleanses available in little old Perth and everyone of them have been amazing. They are all different – they offer different combinations and cater for different things but all have the same goal – to help reset bad habits and kick start you back in to healthier ones. They have all inspired me to make juicing apart of my everyday routine and life and inspired some of my own juice combinations too!


This is the company that first intrigued me with juices. I stumbled across them on Instagram on my way to Sydney for work. When I got off my flight, one of the first things I did was go for a walk around Surry Hills to find this mysterious place. I walked in the store, spoke to the girl there and she was a wealth of knowledge. She educated me on the basics of cold pressed juice – why was it different to normal juices you may get from a cafe. She told me about how the method of cold pressed juicing extracted more nutrients out of the fruits and vegetables and gave me a few taste tests. Needless to say I walked out there with 2 of their green juices, a zest juice and an almond milk and returned a day later to stock up on some more before I had to return home.


After returning home from Sydney with this new knowledge in mind about juices, I went on to a do a bit of research. I wondered if there was anything like Pressed Juices here in Perth…and being Perth there were none…yet. Pureglowcleanse was just starting at the time, they were doing juice cleanses and not selling juices in shop like they had in Sydney. However, the concept of a juice cleanse where I would consume nothing but juices supplied to me for 3 days got me curious. I just HAD to try and I wanted to see if I could accomplish such a challenge too (I am constantly eating). I emailed the girls, got on the waiting list and a few months later I got a spot!


My line up of pureglowcleanse juices

Jacqueline and Annette are lovely, the day they dropped off my juices, they were encountering some dramas. They managed to make their way to into the city for me to drop them off, after what I can only imagine would be a hectic morning. I can tell you now though, the juices that are on this menu taste AMAZING. I loved every single combination they had (my personal favourite was #2 Glowing Greens) and they work so well together. Your tastebuds never get bored because a different flavour combination was on its way. They offered a lot of fun support via email and Instagram as well and I never felt I was doing this alone. The support base was fantastic. The only thing I wished is they had more flexibility with their juices. After my cleanse I wanted to buy some of the juices to compliment everyday life (such as the Glowing Greens). Hopefully they will give us the option one day!

Overall I finished my first cleanse feeling absolutely radiant, happy, refreshed and energised. On completion of my pureglowcleanse, I had completely weaned myself off coffee (and haven’t really had much coffee since) and my eating habits were completely reset. I had more motivation to eat better food and my body thanked me for it. Looking back, doing the cleanse was possibly one of the best things I did for myself so far this year. I had a completely different outlook on health. I felt like I didn’t need to eat all the time but most importantly I felt amazing – both inside and out. My pureglowcleanse experienced inspired me to find out more about juicing and its benefits. I was hooked.

Made Juice

I did a one day cleanse with these guys and later on a 5 day cleanse. Their juice menu is very simple but how you buy their juices is so flexible. They offer 9 different juices, 6 of those juices can be part of their juice cleanse package and the other 3 are seasonal products. With their packages you can just buy juices as is or you can buy them as a cleanse. With the cleanses you have different levels of cleansing. I chose the Made for Detox Cleanse both times which gives you 4 of their Green juice, 1 of their Lemon and 1 of the Cashew Mylk. The thing I love about this company is the flexibility they have with cleanses and how you buy their juices. I also love the taste of their Green juice and Cashew Mylk. The Green juice tastes so refreshing and is the perfect combination between sweet, sour and bitter. Its very neutral and very, very easy to drink. The Cashew Mylk is possibly the best way to end the day, is so filling, comforting and delicious all at the same time.


The Detox from Made Juice. Yummy Green juice

Completing the Made Juice cleanses, I felt like it was a good reboot to the system. Something that I needed. I found 5 days pretty challenging (and willing to try again) as I missed just chewing in general. It made me more aware of what I was eating as I did not want to undo 5 days of cleansing! The juices were delicious but I wish they had more Green juice combinations! My tastebuds were a little bored of Green at day 3. I will be ordering from the boys at Made again though, the ease and the fact all my transactions have been so seamless is great!


I’ve made two or three orders from Jac at aunaturale juice. Every single time she’s been more than amazing. I love her juice menu as it is so different to what I am used to. There are some interesting flavour combinations but they work! Her pure green juices (no fruit) are great fro a green smoothie base – just add some banana, mango, honey dew and spinach and you have a nutrient packed smoothie. Her vegetable and fruit juices are super tasty – my favourite is the Berry.Green which has berries in it! I love berries!


A small selection of what aunaturalejuice offers


I did a two day cleanse with aunaturalejuice as well. There were some ingredients on the juice menu that I wasn’t a huge fan of (such as papaya) and Jac was more than happy to accommodate for that and substitute something else for me. She even remembered that I didn’t like coconuts and added extra apple in one the juices that contained coconut water to mask the taste. I didn’t even ask her to, she just did it. If you want something tailored, are fussy, have specific dietary requirements or want something a bit more personalised for you I HIGHLY recommend aunaturale. The only thing I wished is that aunaturalejuice offered nut milks with their juice cleanses! Its such a nice way to finish off the day and I personally find it so comforting! I hope this is something that will be an option in the future as I know they have been making nut milks lately. Other than that, Jac is more than lovely, she really listens to your needs and tries her hardest to cater for them and overall just a really, really nice person.


My turn to juice. My favourite combination: kale, spinach, cos lettuce, cucumber, green apple, parsley and lime.

And then…

‘The Boy’ bought me my own cold pressed juicer. He purchased me a lovely Oscar Neo 1000. I love it as it juices green leafy vegetables so well and is so easy to clean. It is also so amazingly quiet. I love playing around with different combinations of fruits and vegetables and its so satisfying drinking it freshly pressed.

Having my own juicer allows me to easily incorporate juice into everyday life. As mentioned before, I love having a juice to compliment a meal or as a snack as it gives my body that extra nutrient boost. I feel great after drinking one and the effects of it is comparable to how I used to feel after I had a coffee…minus the slump 30 minutes later. My skin looks and feels better than ever before, I feel energised and most importantly I feel like I am ready to tackle the world!



Leafy Greens Bread (that is paleo and gluten free!)

This bread is one of my go to options if I know I have a busy week coming up. It is so filling and nourishing and is so easy to transport and take to work or travelling.

It acts as an amazing base for breakfast – topped up with some homemade hummus or cottage/cashew cheese and wilted spinach. It is also a tasty and filling lunch option to have with a salad if you need some extra substance. I’ve had it for dinner as well when I want something light. This bread is amazing and what is even better is that it is SO easy to make.


Leafy Greens Bread topped with Cottage Cheese, Wilted Spinach and Cherry Tomatoes

I call this Leafy Greens Bread because you can use spinach, kale or silverbeet as the base. I usually like to use kale as it has a bit more a taste but feel free to experiment!


Yummy – fresh out of the oven!

Leafy Greens Bread 


  • 3/4 Cup of Coconut Flour
  • 1/2 Cup of Flaxseed Meal
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Gluten Free Baking Powder
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon of Dried Oregano or Mixed Herbs
  • 5 Tablespoons of Coconut Oil (or Olive Oil)
  • 1/2 Cup of Unsweetened Almond Milk (or Coconut Milk)
  • 5 Eggs
  • 4 – 5 Medium Sized Carrots – Chopped
  • 2 – 3 Cups of Curly Kale (about 4 or 5 Leaves) – Leaves off stems and roughly shredded (you can also substitute this for spinach or silverbeet)
  • 1/2 Cup of pumpkin seeds (optional)


  1. Bring all the items to about room temperature
  2. Pre-heat the oven to about 160 Degrees Celsius
  3. Grease a loaf pan or line with baking paper (or invest in a silicone loaf pan!)
  4. In a blender – blend your carrots, kale, eggs, oil and milk until it becomes a puree like mixture. If the colour looks more orange than green, feel free to put in a few more greens
  5. In a separate bowl – mix all your dry ingredients together
  6. Combine the wet vegetable mixture with your dry ingredients and mix well with a wooden spoon
  7. Pour the ingredients into a loaf pan
  8. Bake the loaf for about 1 hour and 20 minutes – depending on your oven you make need to bake it for a bit longer
  9. Let the loaf cool before removing from the pan – it should make about 12-14 slices
  10. Upon serving – toast the bread on a pan or in a sandwich press or heat it in to microwave. It tastes amazing when warm!



Topped up with some homemade hummus!

This recipe has been adapted from Angie’s Suburban Oasis – to find the original recipe please go here:

Hello there…

Welcome to my little corner/space/speck of the crazy world-wide web! I am beingfifi, I live in one of the most isolated cities in the world – Perth in Western Australia and I absolutely love it here.

I have a few passions in life. They are my family, my partner aka ‘The Boy’, my friends, food (and handbags but that is a whole other story). I guess what inspired to start this blog is really to do with the food, especially the food that I eat. I try to, where possible practice clean eating and eat the most nourishing, high nutrient foods that I can and I love sharing that with my loved ones. I will always treat myself to treats (chocolate is almost a daily essential and I love ice cream).

Over the past year I have realised how much of a sugar junkie I am. How much I relied on heavily processed foods and I have slowly started to steer away from these things. I have educated myself more about nutrition, how to fuel my body and the things that make me feel yucky and gross. I have learned to listen to my body and my body is starting to love me for it and I want to share this with anyone out there who is on the same journey as myself.

It’s funny how these things start – my journey started at a little cafe on the ever popular Beaufort Street cafe strip in Mount Lawley/Highgate at Solomon’s Cafe. Solomon’s Cafe was a new concept for me, it had just opened and their philosophy was organic whole foods. The cafe was gluten free and dairy free which to me at the time was odd. I had my first meal there and fell in love, the salad that I had been a generous size but I didn’t have that sick “oh what have I consumed” feeling afterwards. I happily had dessert and polished off a coffee with almond milk (again new for me at the time but now every coffee I have is with almond milk). Coming back from an elaborate holiday, it was the first meal I had in ages where I felt satiated yet I didn’t feel disgusting, I didn’t feel bloated or that I over ate (even though I had ate a lot). For the first time in a very long time, I didn’t feel like I had to roll out the restaurant.

Delicious black bean sliders from Solomon's in Highgate

Delicious black bean sliders from Solomon’s in Highgate

After this visit to Solomon’s I began reading more into whole foods, Solomon’s became a regular food spot for me (much to my partners disgust). I often spoke to one of the owners about their philosophy towards the food that they served there and my research into whole foods and healthy eating just evolved.

I started making small changes, like eating more vegetables, eating less chocolate and more fruit. I began watching documentaries such as Food Inc and Forks Over Knives and began to consume less processed foods. I started going to the farmers markets every week and found myself (unintentionally) eating less red meat. I ate less sugary foods, I craved less processed foods and I appreciated the times I spent in the kitchen cooking, making and creating different condiments, meals, desserts and other wonderful things. I found that ‘The Boy’ and I really enjoy cooking together and it has brought us closer. Cooking together is something we now look forward to doing every time he is back from working up on the mines.

Beautiful looking vegetables at The Boatshed Markets in Cottesloe

Beautiful looking vegetables at The Boatshed Markets in Cottesloe

The biggest change occurred though was when I went overseas to South East Asia for 5 weeks. I had a fairly healthy diet there despite eating everything in sight. When I came back I noticed for some reason I was reacting badly to my usual eggs on toast and pasta. I slowly discovered for some reason I had become intolerant to gluten and every time I consumed any of these products, depending on how much I ate I would break out in a crazy itchy skin rash. It was awful and so uncomfortable and this added a whole new dimension to my eating habits as I was forced to cut out bread entirely from my diet.

I have since then started researching on gluten free foods, alternative grains and looking into other new diets such as the Paleo or the Raw vegan diet for new food ideas and alternatives to some of the foods I miss eating. The things that I have tried and tested have been fantastic and ‘The Boy’ who has been my biggest supporter in this new approach to eating has been my number one taste tester. He has tried everything from raw nachos from one of my other favourite places to in Perth – The Raw Kitchen to my homemade cauliflower crust pizza. I am so glad I am able to share my food adventures with him and that he is willing to try anything with me.

Although I wouldn’t say my diet isn’t 100% “clean”, it’s quite close to it. I try to eat as best as I can, when I can and of course treat myself to a few indulgences here and there. Life is too short to hold back. The way I eat now isn’t a crazy fad or a way to lose weight. To me it is a change in attitude, lifestyle and perspective. I now feel like I have more energy to take on the world, my skin is better and my body feels better. I am a happier person and that is how we should be.

Happiness and good health is where we should all be

Happiness and good health is where we should all be