Roasted Beet & Squash Salad

This salad is so delicious and fresh. It’s the perfect summers day lunch and makes a great meal prep to take on the go if you plan ahead! As a side or as a main in it’s own right, the combination of flavours and textures are just gorgeous. It’s also amazing if you add feta!

Serves 2

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300g of Butternut Squash

100g of Beet Root

2 Onions (Red or White)

1 Large Handful of Rocket

4 Tablespoons of Pine Nuts/ Sunflower Seeds (I did half + half)

2-3 Cloves of Garlic

Handful of Rosemary

Drizzle of Olive Oil & Balsamic Vinegar


Start by chopping the squash, beets and onions. Make sure you chop the squash into small bite size pieces as they can take annoyingly long to cook!


No need to peel or chop the garlic just bruise it by giving it a bash with the palm of your hand. Scatter all the veg and  the garlic on to a baking sheet and sprinkle it with the rosemary. Drizzle with olive oil and a nice bit of salt and pepper and pop it in the oven to roast at 220′C for about half an hour.


Toast the pine nuts and sunflower seeds on a pan (no oil!) for 1-2 minutes until they’re nice and golden.


When they veg is done, add it all into a bowl (remove the garlic if you want!), add the rocket and drizzle with olive oil and balsamic. Sprinkle with the pine nuts and seeds and serve!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Paleo Cranberry Pecan Bread

Bread. Bread. Bread.  There’s just no real substitute for bread, so rather than try and make one I just tried to make actual bread, in all it’s glory.  Anyone who is Paleo or part-time Paleo as I call myself, will agree that bread is one of the things that you miss the most. Just like my Paleo Chocolate Chip Banana Bread, this recipe is gluten free, dairy free and paleo, not to mention so delicious and you can be cutting yourself a slice in just over half an hour! It makes an amazing breakfast with my Raspberry Chia Jam!

Makes 1 Loaf



5 Eggs

1/4 Cup of Agave

1/4 Cup of Coconut Oil, Melted

2 1/2  Cups of Almond Flour

1 Teaspoon of Baking Powder

1 Teaspoon of Cinnamon

1/2 Cup of Dried Cranberries

1/2 Cup of Pecans/Walnuts, Roughly Chopped


Add the eggs, agave and coconut oil into a bowl and mix.


In a separate bowl, combine the cinnamon, baking powder and almond flour and then add them to the egg mixture.


Then add in the dried cranberries and nuts.


Pour into a bread tin lined with parchment paper and bake at 160′C for about 30 minutes. I put some pecans on top as well for decoration.


Take out and enjoy hot, cold or toasted!


This recipe is Gluten Free, Dairy Free & Paleo.


Having an American mom definitely has its perks! One of the best things is being introduced to all the insanely delicious treats and baking traditions that we don’t have over here. One of my favourites have always been Snickerdoodles. Like sugar cookies but a bit more airy and fluffy and coated in decadent sugar and cinnamon- what’s not to love.

Makes 10-12




2 & 1/2 Cups of Ground Almonds

1/3 Cups of Coconut Oil, Melted

1/3 Cup of Agave

1 Egg

Pinch of Coarse Salt

1/4 Cup of Coconut Sugar

1 Teaspoon of Cinnamon


Add the ground almonds, coconut oil, agave, salt and egg to the food processor and blitz until you have a smooth, wet-ish dough.

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Pat the dough into a ball and rap it in cling film, pop it in the freezer for about 15 minutes. It might seem a little wetter than you think it should be but as long as its not properly sticking to your hands you’re good to go.

Combine the cinnamon and coconut sugar in a bowl. Take the dough out of the freezer and break small amounts off and roll them into balls. Mine were somewhere in between the size of a ping pong ball and a golf ball. Dip each ball into the cinnamon sugar to coat it and lay them out on a baking sheet lined with parchment paper.


Press each one to flatten the top a little, still leaving them nice and thick.


Bake at 160′C for about 15 minutes until they’re a toasted golden colour and have swelled a little and started to split.


Take out and either let them cool or enjoy them hot with a cold glass of milk!


This recipe is Gluten Free, Dairy Free & Paleo.


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