• Baked Barramundi

    Baked Barramundi
    Barramundi is one of my all time favourite fish, it is also excellent for your skin because it is rich in Omega-3 fatty acids and a great source of protein! Try this super simple recipe that is fresh and full of flavour. If you live outside of Australia you can substitute barramundi for any firm white fish fillet.

    Serves 4


    • 2 x 400g cans cannellini beans, rinsed, drained
    • 200g cherry tomatoes halved
    • 2 baby fennel, trimmed, sliced and fronds (green tops) reserved
    • 2 tbs red wine vinegar
    • 1 tbs olive oil
    • 4 x 180g skinless barramundi fillets
    • chopped flat leaf parsley and lemon wedges to serve


    1. Preheat oven to 200c celsius (about 392 fahrenheit). Combine beans, tomatoes, fennel, vinegar, oil and 1 tbs water in a bowl.
    2. Lay out 30cm sheets of baking paper. Place a fish fillet in the centre of each sheet, top with bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel.
    3. Repeat with remaining parcels, then place on a baking tray and bake for 15-20 minutes until the fish is cooked.
    4. Open parcels and and slide fish and bean mixture onto a plate, top with parsley and fennel fronds and serve with lemon.


    Olivia x



  • Chocolate Banana Pie (Gluten Free)

    Chocolate Banana Pie
    Here is one of my absolute favourite dessert recipes that’s actually not too bad for you! This chocolate banana pie is gluten free and the best thing is because you know what your putting into it, it has no additives or preservatives. Bananas are great for your skin, they act like natures botox by firming your skin with all their vitamins and minerals!


    • 1 ½ cups almond meal
    • 5 large medjool dates, finely chopped
    • large pinch of fine sea salt
    • 3 tablespoons coconut oil


    • 5 small, ripe bananas, cut into pieces
    • 5 large medjool dates, chopped
    • 1 cup light, unsweetened coconut milk
    • 1/3 cup unsweetened cocoa powdered – sifted
    • 1 tbs pure vanilla extract
    • ½ cup sliced almonds
    • 60 grams dark chocolate – chopped or shaved with a vegetable peeler


    1. Preheat oven to 180 °c (160°c fan forced). Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.
    2. Prepare the crust by combining almond meal, dates and salt in a food processor. Pulse until the dates and almond meal are well combined.
    3. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time.
    4. Bake for 12-15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.
    5. Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth.
    6. Pour the mixture into the cooled pie crust, top with sliced almonds and chopped or shaved chocolate.
    7. Cover with plastic wrap and freeze for at least 4 hours. It can be made 1-2 days ahead.
    8. Half an hour before serving, remove from freezer, take off plastic wrap and let set at room temperature until soft enough to cut. Slice and serve immediately.

    Enjoy 🙂



  • Gluten-free Blueberry Muffins

    Gluten-free Blueberry Muffins
    Serves 6


    • 1 egg
    • 1 cup almond flour
    • 2 tablespoons honey
    • 1/2 cup fresh blueberries
    • 1/8 teaspoon baking powder
    • 1/2 cup almond or coconut milk
    • 2 tablespoons melted coconut oil
    • 1 pinch salt


    1. Preheat the oven to 180°C or 350°F and place paper cupcake cups into a cupcake tray .
    2. In a large bowl, mix almond flour, baking powder and salt until combined. In another bowl, mix the egg, coconut milk, coconut oil and honey.
    3. Combine the wet ingredients with the dry ingredients and mix with a spatula until you reach a batter consistency. Then, carefully fold in the blueberries.
    4. Carefully spoon the cupcake mixture into the prepared cupcake cups (approximately half way, so there is enough room for the cupcakes to rise).
    5. Bake for 20-25 minutes or until the tops are golden and spring back when touched.
    6. Once cooked, let the cupcakes cool and then indulge!
    7. Cupcakes can be stored in an air-tight container.

    Enjoy x






  • Raw Chocolate Mousse

    Raw Chocolate Mousse

    • 1 ripe avocado
    • 1 medium banana
    • 3-4 tablespoons coconut oil
    • 4 tablespoons raw cacao powder
    • 2 tablespoons organic honey or maple syrup
    • 1 pinch sea salt


    1. Combine all ingredients together in a food processor/blender on high speed until the consistency is mousse-like with creamy texture.
    2. Refrigerate mousse for a minimum of two hours before serving.
    3. Serve with your favourite fruit and indulge yourself.

    Enjoy x