Paleo Pumpkin Piecakes


What do you get if you divide the circumference of a pumpkin by its diameter?


No need to clap guys, I know that one was legendary. 

Here we have some pumpkin pi-pancakes set to jump us straight into fall.

Gluten Free, Paleo, Whole30 Approved.

Most importantly they're friggin delicious. Recipe makes 4 thick medium sized pancakes but I think the holy grail would be 5-6 smaller pancakes, to make sure they're cooked throughout. Be careful when flipping as pancakes are not as sturdy as traditional flour-bound recipes. 



  • 2            Eggs (Medium. Beaten/Whisked)
  • 1/2 cup  Canned 100% Organic Pumpkin
  • 2 tbsp    Smooth Peanut Butter
  • 1/4 tsp   Baking Powder 

'Pumpkin Spice' Seasonings

  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cloves


  1. Mix beaten/whisked eggs, pumpkin and baking powder until combined and smooth. Fork works best.
  2. In a separate bowl mix peanut/almond butter with cinnamon, ginger, nutmeg and cloves until all combined.
  3. Add the pumpkin spice peanut butter to the mixed eggs, pumpkin and baking power. Stir until combined. 
  4. Over a medium to hot heat melt 1 tsp coconut oil in a wide frying pan. 
  5. Once the oil is hot, place 1/4 cup pancake mixture into the middle of the pan, spreading out with the back of a spoon into a small, thick circle. 
  6. Cook for three minutes on each side or until bottom is golden orange. 
  7. Serve immediately. Go mad on the toppings!


Paleo Pumpkin Pancakes.png

(Not My) Mom's Apple Pie


Full Disclaimer: My mum has not and probably will never make apple pie toast. Just to put that out there, I really have no time for lawsuits at the minute. 

This apple crisp/deconstructed apple pie, (whatever bougie name we're calling it) was straight fire. Imagine the inside of an apple pie, warm gooey and sweet, the buttery taste of pastry on top of crispy rye bread, slathered in peanut butter. 

Yeah, this just got PG-13 fo' sho. 

Simple | Quick | Easily Vegan / Gluten Free



  • Rye Bread 1 Slice (can be any bread / Gluten free bread / However many slices you fancy)
  • Apple      1 Sliced
  • Ghee       1 tsp (sub for coconut oil if vegan or prefer taste)
  • Cinnamon 1 tsp
  • Ginger     1 tsp
  • Vanilla Extract (Optional) 1 tsp


  1. Toast Bread (I find oven toasted bread tastes different than toasted bread but hey THAT'S JUST ME)
  2. Heat a frying pan over medium heat and add ghee / coconut oil until it becomes hot / liquified.
  3. In a small bowl cover apple slices in cinnamon, ginger (and vanilla extract if using), trying to coat each slice as much as possible.
  4. Add the apple slices to the warm oil and let them caramelise as they cook. 
  5. Flip the slices until evenly brown on each side and cooked to your liking (I really like mine very browned. Feel free to add more cinnamon or ginger at this stage if you fancy more flavour!) 
  6. Load up your toast with peanut butter/nut butter and then add the apple slices on top.

Voila! An all natural easy way to eat apple pie for breakfast! 


Vegan Blackberry Lemon Cheesecake Bars


If you follow Dani Nemeh on Instagram, you'll know she's a kickass, mile-wide grin, BOSS-lady kinda mommy. She also makes food that makes you wish you could reach into the screen and grab it with both hands. Her vegan cheesecake bars are no different! Dani uses a bag of Purely Elizabeth granola for the base but seeing as the UK is yet to experience that brand of grain-free magic, I opted to make some maple-almond butter granola instead. I'm sure any regular / store-bought granola would work out fine as well!

Huge thanks to my baby brother for having a birthday which meant I HAD to make these as a matter of principal and being a good sister. And yes, eating half the batch was also in the purview.

Vegan | Real Ingredients | No Refined Sugar / Dairy | Optional Gluten Free

**Important: Cashews (for the cheesecake filling) will need to be soaked for at least 3 hours before starting the recipe!

To Soak: Place 1.5 cups dry cashews in a large bowl and cover with 4-5 cups cold water. Cover with a clean cloth and allow to sit. Cashews will swell during soaking process.



Maple Almond Butter Granola Base

  • 1/2 cup  Coconut Chips/Flakes 
  • 2 cup     Jumbo Oats
  • 1/4 cup  Chia Seeds
  • 1/2 tsp Cinnamon
  • Dash      Sea-Salt
  • 2 tbsp    Extra Virgin Organic Coconut Oil
  • 1/3 cup  Almond Butter (or any nut butter) 
  • 2 tbsp    Pure Maple Syrup
  • 2 tbsp    Raw Cacao Nibs (Optional)
  • 1/4 cup   Chopped Dry Cashews (Optional) 

Cheesecake Filling

  • 1/2 cup    Fresh Blackberries
  • Juice of   Lemon (1)
  • 1.5 cup    Cashews (Soaked) 
  • 1/3 cup   Pure Maple Syrup
  • 1/3 cup   Extra-Virgin Organic Coconut Oil
  • 1 tsp       Vanilla Extract

Notes: Jumbo Oats can be subbed for gluten-free oats or regular rolled oats


If using store bought granola start at Step 8. Add 1/3 cup coconut oil to the blender to make sure it blends smoothly. 

If making homemade granola the residual heat from the baking process normally means it'll blend fine without coconut oil but add in if the mixture is too crumbly/not smooth.

  1. In a large mixing bowl combine all dry ingredients (oats, coconut chips, chia seeds, cacao nibs (optional), chopped cashews (optional), cinnamon, sea-salt) and mix together well.
  2. In a saucepan over a low-medium heat, mix all wet ingredients (maple syrup, almond butter, coconut oil) together until liquid is runny and smooth.
  3. Once melted pour liquid wet ingredients into the bowl of mixed dry ingredients and stir together well until all covered and combined. 
  4. Transfer combined wet and dry ingredients onto a lined baking tray and spread out evenly.
  5. Bake at a medium heat (150°C) for approx. 10-15 minutes or until nicely browned. Be sure to keep an eye on it, there's about 4 seconds between delicious and burnt to a crisp!) 
  6. Shuffle granola around during baking to ensure even toasting.
  7. Once nicely browned allow granola to cool out of the oven for 10 mins.
  8. Place cooled / slightly warm granola into a blender and pulse until smooth. (If too crumbly add coconut oil into the blender until the granola mixture runs smoothly).
  9. Pour runny base into 8x8 baking tin and distribute evenly. Set aside.
  10. Rinse blender
  11. Place all cheesecake filling ingredients into the blender and blend until smooth. (Add more blackberries/lemon to your own personal taste).
  12. Pour cheesecake mix on top of granola base.
  13. Freeze for minimum 3 hours.
  14. Cut into little squares and enjoy!

Keep in the freezer for whenever you fancy an all-natural, sweet vegan treat!



Podcast Roundup (September)


Living in Australia as a non-native with no car, bike or unicorn meant that this summer was mostly just me, my trusty backpack and a great podcast (or seven) to keep me company. Now that summer is nearing a close, the sun quite literally packed up and buggered off come September 1st, I thought I'd bring together the ones that made the time fly by. 

All free and downloadable via the apple 'Podcasts' app. 






(in private + public)


  • My Dad Wrote A Porno : Quite possibly the only podcast that I have ever actually choked on from laughing so hard. Jamie Morton, joined by funny friends Alice Levine and James Cooper, narrates his Dad's fictional erotic novels. Featuring an incredibly questionable main character 'Belinda' and her gaggle of misfit lovers and adventures, it'll make you giggle, say oh my and really appreciate the fact that your parents probably don't write pornographic fiction. 



  • Soul Sparks : Kristin Lohr, creator of beautiful quotes, insights and newsletters (Instagram - @WeAreSoulSparks),  'gets real about what it means to live a big, bold, electric life.' Still relatively new, with only 15 episodes, this one hits me right in the heart bone. Drawing on the high times and the dark days, Kristin's guests get raw and deep as they open and share. A real gem.  Favourite Episodes : #4 Connie Chapman, #7 Kylie McBeath and #11 Vienna Pharaon.
  • From the Heart : Rachel Brathen, founder of Instagram's #yogaeverydamnday and @Yoga_Girl, has branched into audio! A wonderfully relaxing tempo as she sets sail on talking new motherhood, getting back to the mat, mindfulness and no bullshit. Perfect for a cosy weeknight when the candles are lit and supper is cooking away. 
  • Awaken Radio : Aussie Life Coach Connie presents episodes 'filled with inspiring guidance to help you clear out your fears, transform your mind, crack open your heart and rise into your highest potential.' I prefer the interviews to the stand alone episodes as the guests get raw and real on air which makes for great listening. Best for : turning inwards, growing softer and opening up.
  • Chasing Joy : A new find, I've just started listening and so far am a big fan. Georgie shares 'meaningful conversations about wellness that will bring energy and joy into your life.' Touching on how damaging diet culture is, paired with an intuitive holistic approach to food is hugely refreshing. Stay tuned because I think this one will be a repeat performance next month. 




  • Bulletproof Radio : When I first listened to Dave Asprey's podcast I thought he had a one-off deal to sell a product and that's why the first 5 minutes were him pushing said product into my ears. Hundreds of episodes later, I realise this is the formula. Sell you something then give you a bucket load of useable, great content. The trade off is small and one I'm willing to make for some of the knowledge I've gained from his interviews. From the 'father of biohacking' and a man quite literally prepared to go under the knife in his quest for optimal body function (we're talking stem cells injected into his brain), it's a fascinating exploration of mortality, nutrition, functionality and using our bodies and gut as the key to happiness. I go in and out of love with bulletproof depending on where I am on the body-bothered scale (sometimes the last thing I want is more information on food) but when I'm feeling it, it's all I'll listen to for a fortnight. Winner.


  • Mind Body Green : Founder and CEO of MindBodyGreen Jacob Wachob 'shares motivational interviews with the people shaping the wellness world: pioneers, cutting-edge thinkers, and entrepreneurs who are changing the conversation.' No frills, no set talking points and honesty like no other. I love this podcast. It gets behind some of the biggest names (Melissa Hartwig - Founder of Whole30 and REBBL Foods CEO - Sheryl O'Loughlin) and asks the tough questions. I'm going to class this one as 'wellness with backbone.' More content, no filler and a lot of inspiration. Also probably the only podcast that spans all of my moods. No matter the funk, I'm down for an MBG sesh. 

Green Smoothie Round Up

A retrospective round-up of all my favourite Shrek-coloured, sludge-textured smoothies. My mama uses the word sludge when describing my smoothies as if it's a bad thing. Little does she know that she's praising me beyond my wildest dreams.

Sludge = thick.

Thick = life.

Get it together, Mom.


(shrek) Mango + Spirulina Smoothie

  • 1/2 ripe avocado

  • 3/4 cup spinach

  • 1/2 small courgette / zucchini

  • 1/2 small frozen banana

  • 1/2 cup fresh mango

  • 1 cup cashew milk 

  • 1/2 tsp. spirulina 

  • Ice


(kermit) Pineapple + Celery Smoothie

  • 3/4 cup spinach

  • 1/2 small frozen banana

  • 1 cup cashew milk 

  • 1/2 cup frozen pineapple

  • 1/4 ripe avocado

  • 1/2 tsp spirulina

  • 1 small celery stalk 

  • Ice

Topped with: pb and homemade grain-free, gluten-free granola.

Note: Go EASY on the celery + spirulina. The first time I made this smoothie it tasted like stagnant pond water. Pretty much undrinkable. Start off with conservative amounts and work your way up. 


(SLYTHERIN) Cauliflower, Collagen + Avocado SmoothiE



  • 1/2 small courgette
  • 1/2 ripe avocado
  • 1/2 cup cauliflower
  • 3/4 cup spinach (loosely packed) 
  • 1/2 small frozen banana
  • 1/2 cup frozen blueberries
  • 1/2 tsp spirulina
  • 1/4 cup almond milk 
  • 1 scoop collagen
  • 1 tsp chia seeds
  • Ice

(KHAKI) Cacao, Coconut + Cashew Smoothie

  • 1/2 small courgette

  • 1/2 ripe avocado

  • 1 tsp cacao powder

  • 1/3 cup raspberries

  • 3/4 cup spinach (loosely packed) 

  • 1 tsp collagen

  • 1/2 cup cashew milk

  • Ice

Topped with: organic sunbutter and toasted coconut + almond flakes.



Zucchini Stacks


Whenever I eat pancakes I can't get the phrase 'stacks-on-stacks-on-stacks' out of my head. It makes me feel like an OG as I work my magic with a deft pancake flip and hip-hop-happening almond butter drizzle.

Adding courgette/zucchini to the batter turns it a light-green colour (is completely tasteless) and makes it so much easier to pretend I'm singing about stacks of cold hard cash and not a veggie-pancake breakfast for one. 

Instructions below, YO! 




  • 1/4 cup gluten-free jumbo oats
  • 2 medium eggs
  • 1/4 banana
  • 1/4 cup grated zucchini (courgette)
  • 1/4 tsp baking soda (for extra FLUFF) 
  • 1 tsp coconut oil (for frying)
  • Topping Suggestions: almond butter, peanut butter, granola, honey, maple syrup, agave, chia pudding, coconut yoghurt, whatever your heart desires!


  1. Place all ingredients (except zucchini + coconut oil) into your blender.
  2. Whizz on high until all ingredients are blended. Batter will seem thinner than traditional pancakes.
  3. Add grated zucchini to batter, folding in gently with a spoon. 
  4. Heat coconut oil in non-stick skillet / frying pan over medium to high heat.
  5. Once oil starts to spit, scoop 1/4 cup of batter onto the pan. Cook until bubbles have formed then flip and cook for one minute further.
  6. If pancakes are too brown, lower the heat and carry on. 

Makes 6 pancakes.



Acai (ah-sah-ee) Bowls


I worked in a health-food cafe in central London for my first two years of university, so you better believe that I've heard every pronunciation of acai you could possibly imagine. 

One man actually asked for an'a-kay-say' bowl which led to a  15 minute conversation of hand gestures and saved instagram photos until we reached a mutual understanding. I then had to tell him we didn't sell it. Peak times. 

However, my recent jaunts to Australia have ignited the acai-fire (if you pronounce that correctly, it should rhyme) like no other. Whilst I will not disclose how many aussie dollars I spent on acai bowls, I will share my make-do version now that I'm back in London. 





  • 1 sachet frozen organic acai (I use Boavida from Planet Organic)

  • 1/2 frozen avocado
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1/3 cup coconut milk (or almond)
  • ice
  • Toppings: Homemade gluten-free, grain-free cinnamon buckinis and coconut flakes.

Other topping suggestions: paleo granola, chia pudding, goji berries, banana, cacao nibs, peanut butter, almond butter, sunbutter, cinnamon.


  1. Run acai sachet under warm water and break up frozen sachet into smaller chunks.
  2. Place all ingredients (except ice) into the blender. Whizz on high until mixture is thick and creamy. 
  3. Add ice and blend again.
  4. Pour into your favourite bowl / jar and get to topping! In my book, the more the better and the better, the MORE!