Egg free, Gluten free Espresso Blondies!


Its been a while since I posted here on the blog but now I have come back with a new recipe!


I was actually just tweaking my recipe I made last month of a Healthy Birthday Cake (will be posting soon!) when I changed it and turned it into these Espresso Blondies instead! These babies are gluten free and egg free. I’m really happy with the turnout of these blondies especially since it was my first time trying to experiment with egg free substitutions. They are great for those of you with a gluten  or egg intolerance and can also be made vegan* (see notes)!

They are perfect as part of a snack, after dinner sweet treat or whenever you feel you want one! Kid friendly (taste tested by my 7 year old sister) so the whole family can enjoy and you cant even tell they are healthy! They are also full of nutrient dense ingredients so that you can enjoy yourself and nourish your body at the same time with a little caffeine kick from the coffee 🙂


I hope you enjoy these and if you try the recipe, let me know what you think below in the comments! 🙂


Espresso Blondies 


  • 1 can chickpeas , rinsed and drained
  • 1/4 cup + 2 tbsp coconut flour , separated
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1   tbsp coffee (I used Nescafe Gold Roast)
  • 1/4 cup milk
  • 1/2 cup honey
  • 2 chia eggs** , divided (see notes on how to)
  • 1 tsp vanilla extract


  • 1/2 cup chopped walnuts
  • Chocolate Chips to top

How to do it:

  1. Preheat oven to 180C (350F). In a glass pyrex or tray line with aluminum foil and spray with cooking spray (make sure whole piece is sprayed)  and In a food processor, blend the chickpeas until chopped (its OK if there are still pieces)
  2. place the chickpeas in a large bowl and mix together the 1/4 cup coconut flour, cinnamon, baking powder and chickpeas
  3. Stir in the milk, vanilla extract, honey, coffee and 1 chia egg
  4. Place the mixture back into the food processor and blend until the mixture is smooth and contains no more chickpeas lumps, place mixture back into the bowl and stir in the remaining chia egg and mix in the chopped walnuts (optional)
  5. Spread mixture into the tray evenly. top with chocolate chips and bake in oven for 25-30 minutes. Let cool before removing from tray.


*Use dairy free milk such as almond, rice, oat etc. , agave syrup instead of honey, and vegan chocolate chips to make this vegan!

**Mix 1 tbsp Chia seeds with 3 tbsp water and stir.  Let sit for 10 minutes and stir every 5 minutes, this makes one chia egg.





Healthy Pumpkin Chocolate Chip Muffins!

muffinGuys, I think these are my best muffins yet. They are soft, fluffy, moist and delicious! the outcome of these came out amazingly. My family seemed to like them too 😉

Healthy Pumpkin Chocolate Chip Muffins

recipe adapted from Minimalist Baker


Serves 11

  • 1/2 cup pumpkin puree
  • 1 cup + 1 tbsp milk (can sub with almond milk)
  • 3 tbsp honey (can sub with agave or maple syrup. add more if you like it sweeter)
  • 3 tsp unrefined organic brown sugar*
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cup whole wheat flour
  • 1 large egg white
  • 1  tbsp olive oil**
  • 1/3 cup dark chocolate chips


*Brown sugar can be substituted with coconut sugar, more honey/agave/maple syrup.

**Olive oil can be replaced with coconut oil, vegetable oil, grape seed oil, canola oil.


  1. Preheat oven to 180C or 350F and line muffin tin with paper liners or cooking spray.
  2. In a large bowl add the pumpkin puree, 1 cup milk, vanilla extract, cinnamon and stir. Add In the honey, brown sugar, baking soda, baking powder oil and egg white and stir well. Sieve through the flour and stir until combined well. Add in the 1 tbsp milk and mix well.  Stir in the chocolate chips until just incorporated.
  3. spoon into muffin tin until about 3/4 full.
  4. Bake in oven for about 22-25 min until golden brown, turning tray about halfway through cooking. Insert a toothpick and if it comes out clean they are ready.
  5. Let cool for 5 min before removing from tray and enjoy!! 🙂


Buddha Bowls!

Buddha Bowls seem to have become a big craze lately, but for good reason! They are nutritious, filling and soo yummy.

Buddha bowls actually began when Monks would go from house to house with a bowl and the people would put portions of food inside, they would use whatever they had available from there table. They would be left with a bowl full of different nourishing foods.

I love the idea of Buddha Bowls as you can put whatever you like into it! The basics of a Buddha Bowl is

  1. Greens (ex. romaine lettuce, kale, spinach, rocket)
  2. Protein, mainly plant bases but can also be animal based ( ex. chickpeas, beans, tofu, tempeh, eggs, chicken, fish, lentils )
  3. Veggies (roasted, baked, steamed etc.)
  4. Grains (ex. quinoa, couscous, millet, barley)
  5. Fats (ex. nuts, seeds, avocado, olive oil dressing, tahini)

As you can see they are super easy to make and make an awesome lunch/dinner  that will keep your tummy feeling satisfied! Here is an example of one I made for lunch:

buddha bowl

Romaine lettuce, red lentils, spring onions, quinoa and scrambled egg topped with olive oil, lemon and vinegar. So simple but super yummy!  Try these out, it won’t dissapoint 😉 .


Healthy Chicken Quinoa Soup

Hi guys! Its been a while since I have posted, life got busy and sometimes it gets in the way but that is completely  normal. I hope you all had an amazing Christmas and Happy New Year! Happy 2016 to you all!

Today I am bringing you a new recipe that I found on Pinterest, that i have adapted a little. Chicken Quinoa Soup! Now I LOVE  a good home made chicken noodle soup because of all of its hearty benefits but swapping the noodles for quinoa just made this classic  ten times better! I made this for dinner for me and my mom and she loved it! So did my brother and little sister 😛 . They had never eat quinoa so them liking it was a good sign! 🙂


photo creds: here

If you try it out, please let me know what you think! Also don’t be afraid to make this soup suit your own taste buds by omitting or adding ingredients of your own. If you do, leave a comment below on what you did and how it turned out. I’m always open to new ideas! 🙂   (original recipe will be linked below)

Chicken Quinoa Soup

Serves 3-4

Recipe inspired by  Happy Healthy Mama !


  • 3-/4 cup quinoa (rinsed well)
  • 1 1/2 cup cooked, shredded chicken
  • 7-8 cups reduced salt vegetable/chicken stock
  • 1 1/4 cup  diced carrots
  • 3 bay leaves
  • 3 garlic cloves, minced
  • 1 stalk spring onions (green onions), chopped finely
  • 1 onion, chopped
  • 1 tsp oregano
  • 1 1/2 tbsp olive oil
  • 1/2 tsp tumeric
  • 1/4 tsp paprika
  • salt & pepper to taste
  • 2 1/2 tbsp lemon juice

How to do it:

  1. In a large pot on medium heat, heat the olive oil and pour in the onion, spring onion, carrot, garlic and bay leaves. Cook until just about softened (about 5 minutes).
  2. Pour in the vegetable stock and quinoa and bring to a boil.
  3. Turn the heat to low and put in the salt, paprika, tumeric, pepper, oregano and lemon juice. Stir well.
  4. Cover with a top and leave to cook for about 15 minutes (until quinoa is cooked and soft) stirring ever 5 minutes or so.
  5. Pour in the chicken and cook for 5 minutes (to reheat and infuse).

Serve warm with a side salad or on its own and enjoy!! 🙂

Healthy 5 Minute No Tahini Hummus!

who loves hummus? I DO! Hummus is sooo delicious and so good for you! I love to dip mine with carrots and celery sticks for a filling snack, and also a great way to get in your daily veggies. WIN WIN.

Photo creds

5 Minute No Tahini Hummus

  • 1 15oz can (around 400 gr) chickpeas, rinsed and drained
  • 2 tsp olive oil
  • 3 tbsp water
  • 1/8 tsp paprika
  • 1/8 tsp tumeric
  • pinch of salt
  • 1/2 tbsp lemon juice (or freshly squeezed lemon)
How to do it:

Place all of the ingredients in a food processor and blend until smooth, stirring the mixture every few seconds to incorporate all of the ingredients. If too thick, add 2 tsp water at a time until desired consistency is reached.

Cool in the fridge for 15-30 min or eat straight then. Serve with some fresh veggies (red pepper, carrots, celery, cauliflower, broccoli) or with some homemade pita chips (cut a pita bread into triangular slices and cook in the oven until toasted) ! So simple, so yummy and so good for you! Enjoy! 🙂

Healthy 6 Ingredient Breakfast Banana Oat Bars!

I’m a big fan of bananas, oats and breakfast. These banana oat bars are perfect for on the go in the morning or just as a snack when you are feeling a little hungry! I love to make these at night and have them all week to put in my little sisters and my lunchbox for school! 🙂 They are so simple and contain only wholesome ingredients!


  • 2 cups rolled/steel cut oats
  • 2 ripe bananas, mashed (or yellow bananas)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 egg whites
  • a pinch of salt

How to make it:

  1. Preheat your oven to 180C (350F). Line  a rectangular baking tray or Pyrex with baking paper (or spray with cooking spray) and set aside.
  2. In a medium bowl mix together the oats, cinnamon, salt and vanilla. Add the mashed banana and egg whites and mix until well combined.
  3. Place mixture into tray and smooth out until even, bake in oven for 15-25 minutes (depending on your oven).
  4. Let cool for 5 minutes, slice into individual pieces and enjoy! 🙂

Healthy Autumn Granola Recipe! (Low fat and all natural)

Recently my brother gained an interest in granola. I liked granola but never really bought it because store bought granola is usually full of added sugars and other ingredients refined ingredients. Which is why I decided to go on the hunt for a yummy, easy  but healthy granola recipe.

I must say, after making it 2 times i’m LOVING what it. You can add in whatever ingredients you like to suit your taste buds! Also, while it is cooking, your house will smell so amazing  and you wont be able to stop eating it!


  • 2 1/2 cups rolled/steel cut oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1 1/2 tsp vanilla extract
  • 1/4 cup honey
  • 1 tbsp coconut oil or vegetable oil
  • 1/2 cup chopped hazelnuts/walnuts/pecans (optional)
  • 1 large egg white, lightly whipped until just frothy
  • pinch of salt

How to do it: 

  1. Preheat oven to 180C (350F), grease/line a baking tray and set aside.
    1. In a large bowl, mix together the oats, cinnamon, nutmeg and ginger. In a small saucepan, place honey, coconut (or vegetable) oil, vanilla extract, salt and heat over medium heat until honey is melted and runny (stirring ingredients until well combined).
  2. Pour honey mixture into bowl with oats mixture, stir in the egg white and mix together until all of the oat mixture is covered.
  3. Pour oats onto tray and spread out evenly, leaving a few clumps of oats so that you can get those chunks of granola too! Bake for 15-20 minutes or until dry/not too wet to touch, turning the tray every few minutes to ensure that it is baked evenly.
  4. Take out and let cool, top on Greek yoghurt with your favourite toppings or whatever you like and enjoy!! 🙂