New recipes added regularly, specialising in gluten free, dairy free, paleo & refined sugar free recipes. "If I haven't tested it, tried it and loved it, you won't see it here."



Best Ever Vegan Paleo Choc Chip Cookies


• 2 cups blanched almond meal

• 1/4 tsp. Sea salt

• 1/2 tsp. Baking soda

• 1/4 cup melted coconut oil

• 1/4 cup your choice of rice malt syrup (Vegan), maple syrup (Paleo/Vegan) or honey

• 1 tsp. Vanilla extract

• 1 tsp. Apple cider vinegar

• 1/2 cup chopped diary free vegan chocolate (I use Loving Earth or Little Zebra but any dairy free, refined sugar free will work)  chopped nuts, dried fruit or even a little bit of everything.


Pre-heat oven to 125°C

In a bowl mix blanched almond meal, sea salt & baking soda. Stir in melted coconut oil, your choice of sweetener, vanilla and apple cider vinegar.

Mix well then stir in your choice of chocolate, nuts & fruit. Roll into balls and place on a lined cookie sheet (I get 16 or 17) and flatten into shape as they won't spread much.

Bake for around 30mins or until golden brown, turning the tray a couple of times during baking. Place on a wire rack to cool and store in a glass jar or container for up to a week. They will keep even longer in the fridge and also freeze well but good luck keeping them that long, they're just too good!

TT&L by Karen

Weekend Scramble


Serves 2

·       4 organic pastured eggs

·       1 - 2 cups of vegetables and leftovers of your choosing (I used asparagus, broccolini, capsicum, chilli, shallots, leftover pastured pork sausages, baby spinach and fresh parsley & thyme) But get creative, maybe some cherry tomatoes or mushrooms!

·       1 Tbsp. Homemade coconut yoghurt (This makes the scramble extra creamy but you can use any milk or yoghurt of your choice)

·       1 Tbsp. feta or marinated goats cheese (optional)

·       Himalayan pink or sea salt and cracked black pepper to serve

This recipe is just a basic idea, mix it up a little with leftover roast veges, different herbs and spices or maybe even some olives. Have some fun with it!


1.     Heat a pan to medium and add 1-2 tsp of organic butter or organic unrefined coconut oil.

2.     Gently mix the eggs and coconut yoghurt in a bowl until just incorporated.

3.     Fry off the harder vegetables like capsicum, shallots, chilli, asparagus & broccolini in the pan for 1-2 minutes then add in mushrooms, tomatoes and leftover meat if using and lastly adding in spinach leaves.

4.     Pour in the egg mix and stir gently until almost cooked then stir in chopped or crumbled cheese.

5.     Serve on it's own or on fresh toasted bread of your choice (Paleo for me!)

6.     Enjoy!


TT&L by Karen

Paleo Korean Kimchi Pancake


-1/4 Cup coconut flour

-1/2 Cup tapioca flour

-1 Cup Cold Water

-2 Free Range eggs (room temp

-1 tsp. Salt

-1/2 to 1 Cup Kimchi

-2 Tbsp. Coconut oil

-Coconut Aminos, sesame seeds, sliced chillies & shallots for dipping sauce

-Greens & herbs for serving


1. In a medium bowl combine flours, water, eggs & salt then stir in the chopped kimchi.

2. Add 1 Tbsp. of coconut oil to a medium sized frypan over medium to high heat.

3. Pour half of the batter into the pan and cook until golden brown the flip (I use a small plate to flip then slide it back into the pan)

4. Cook until golden brown and slide onto serving plate.

5. Repeat with remaining batter.

6. Serve with coconut aminos sauce and fresh greens & herbs


TT&L by Karen.

Lime & Raspberry Bliss Balls


100g fresh raspberries

Zest & juice of 2 limes

2 Tbsp. honey or rice malt syrup

1 Tbsp. coconut butter

1 1/2 cups desiccated coconut

1 1/2 cups blanched almond meal


Note: These are quite tart so if you prefer them sweeter you can leave out the zest and some of the juice and add more sweetener.


Mash the raspberries with a fork in a medium sized bowl.

Melt the honey & coconut butter together and add to the raspberries. Stir in lime juice and zest then add the dry ingredients.

Mix until everything is well combined and a small amount pinched between the fingers sticks together.

Roll into balls and place in an airtight container in the freezer to set. You can serve these straight from the freezer or just keep them in the fridge.


Limes will vary with the amount of juice they will yield so if the mixture is too dry you can add more lime juice or a little almond milk.

If the mixture is too wet you can add more almond meal.


   Tom Kha Gai

Thai Coconut Chicken Soup


800ml coconut Milk

500ml (2 cups) chicken bone broth               

2 lemongrass stems, bruised and cut into 7cm lengths

12 slices of fresh galangal or ginger

1 long red chilli, deseeded & sliced

5 fresh kaffir lime leaves, bruised

10 oyster mushrooms, torn

400g chicken breast or thigh, cut into strips

1 1/2 - 2 Tbsp. Lime juice

2 - 2 1/2 Tbsp. Fish sauce

200g kelp noodles or other vege noodles

1 1/2 bunches choy sum or other asian greens, roughly chopped

1 large handful of coriander leaves, torn

1 lime cut into wedges to serve




Combine the coconut milk, broth, lemongrass, galangal or ginger, chilli and kaffir lime leaves in a large heavy base saucepan over medium heat, bring to a simmer and cook for 5 mins.

Add the mushrooms (if using) and chicken to the pan and simmer for 4-6 mins or until chicken is only just cooked through. Stir in the lime juice and fish sauce, add the kelp noodles (if using) and the asian greens and cook for 2 mins or until greens are wilted. Taste and adjust lime juice and fish sauce to suit and stir in coriander leaves.

Ladle into serving bowls with extra lime wedges on the side.


*Substitutions I have made when ingredients are not available:

Replace mushrooms with zucchini and green beans

Replace kelp noodles with fresh bean sprouts

Any greens can be used in place of asian greens, I have used english spinach or silverbeet

T T & L by Karen

Chia Flax Bircher


400ml almond milk plus extra if needed

1 cup coconut yoghurt

80g (1/2 cup) chia seeds

3 Tbsp. flaxseeds

3 Tbsp. shredded coconut

1 grated green apple

Your choice of added flavours e.g


*super food powders

*fruits like berries, mango etc.

*other nuts & seeds



Mix the milk and yoghurt then quickly stir in flax seeds then chia seeds (this is to avoid them clumping together)

Mix in grated apple or one or more of your other choices and place in a covered jar or bowl in the fridge for 8 hours or overnight.

Serve with your choice of toppings or just on it's own. Enjoy!

This recipe makes quite a lot so it can easily be halved.

T T & L by Karen

Basic Chia Seed Pudding



500ml of your choice of plant based milk ( I used a 270ml can of coconut milk and topped it up with almond milk)

1 Tbsp. maple syrup (or to taste)

1 tsp. vanilla

1/4 cup chia seeds



1. Mix the milk in a large jug and stir in the maple syrup and vanilla until blended.

2. Quickly mix in the chia seeds to avoid them clumping together.

3. Sit aside for 5-10 mins and then stir.

4. Cover and place in the fridge for at least 4 hours.


You can substitute some of the milk with fruit juice and also add in cacao or other flavours.

I like to pour the mixture into individual serving sizes before placing in the fridge so you can just grab and go.

Once ready you can add in any number of choices of fresh or dried fruits, cacao nibs, bee pollen or hemp seeds. You can also serve topped with your fave granola or other toppings.








Nut Butter Freezer Fudge


·        ¼ c. raw honey or rice malt syrup

·        ¼ c. coconut oil

·        ¼ c. nut butter of choice (almond, cashew, peanut, probably even sun butter, though I’ve never tried it)

·        ½ t. vanilla(optional, but I love to add my homemade vanilla to give the flavor a little more pop!)

Whatever add-ins you would like e.g.

Cacao nibs, fruit, essential oils, nuts, bee pollen. There is no limit but your own imagination


1. Line an 8x8 inch pan with cling wrap or parchment paper or place chocolate molds on trays.

2. Melt everything together over low heat, stirring to make sure ingredients are well blended.

3. Pour into prepared pan or molds and freeze until set (about ½ hour).

4. Cut into squares.

5. Store leftovers in the freezer.


Paleo Anzac Cookies


.       1 cup almond meal

·       1 cup flaked almonds

·       1 cup shredded coconut

·       ¼ cup honey

·       ¼ cup coconut oil

·       ½ tsp. bi-carb

·       1 Tbsp. water

·       ½ tsp. vanilla



 1. Pre-heat oven to 120 C and line a baking sheet.

2. Combine almond meal, almonds & coconut.

3. Heat honey and coconut oil gently over a very low heat.

4. Mix bi-carb and water then pour into the honey and mix until it starts to froth then stir in vanilla.

5. Mix into the dry ingredients until well combined. (more water may be added if mix is not sticking together enough)

6. Form into cookies and place on lined baking sheet.

7. Bake for 20-30 mins. or until golden brown.

8. Allow to cool on baking sheet.


Note: Cookies will be a chewy texture, if you prefer them crunchy you can place back in the oven on a very low temp until they are desired texture.




















Paleo Vegan Banana Bread


Prep Time: 10 mins

Cook Time: 1 hour


3 very ripe bananas 

1/2 cup coconut sugar

2 tsp vanilla

2 cups almond meal

1/2 cup tapioca flour

1/2 tsp. salt

1 tsp baking soda

1 Tbsp. apple or coconut cider vinegar


Optional Toppings: sliced banana, fresh or frozen berries, chopped pecans or walnuts or cacao nibs.

I used fresh banana & raspberries with chopped pecans



1. Heat oven to 180 degrees C and line a loaf pan with baking paper

2. In a large bowl, mash the banana then add in coconut sugar and vanilla and mix well.

3. Add in almond meal, tapioca flour and sea salt, stir to combine

4. Add the baking soda to the inside edge of the bowl and pour cider vinegar over it. Let them react and then gently stir in.

5. Spoon the batter into the prepared pan and level out. Add extra toppings if using and gently push into top of mixture

6. Bake for 1 hour, turning half way through. Bread is cooked when a skewer inserted comes out clean. If the top starts to burn, cover with foil until cooked through.

7. Lift bread out of the pan and onto a cooling rack. Serve with your choice of nut butter or coconut yoghurt with fresh berries. Store in the fridge.

Roast Chicken with Paleo Stuffing


Prep time 15 mins

Cook time 1 - 1 1/2 hours


1 whole chicken

Choice of roasting vegetables

1 Tbsp. coconut oil

3-4 slices of short cut bacon, diced

2 celery sticks, sliced

1/2 red onion, diced

1 cup almond meal

6-8 sage leaves, finely chopped  

2 Tbsp. parsley leaves, finely chopped

1 egg, beaten

salt & pepper to taste

For the Chicken:

2-3 tsp. coconut oil

1/2 tsp each of turmeric & paprika

1/2 tsp sea salt

Extra sage leaves, whole



 1. Pre-heat oven or BBQ to 180 degrees C. Prepare roasting pan by drizzling with coconut oil and placing roasting vegetables in the middle to sit the chicken on.

2. Rinse chicken and dry with paper towel.

3. Heat a frypan  to medium high heat and fry off bacon, celery and onion until bacon is cooked and celery & onion are translucent.

4. Remove from heat and let cool then stir in almond meal and chopped herbs. Once completely cooled you can stir in beaten egg and season with salt & pepper.

5. Place stuffing mixture into the cavity of the chicken and tie legs with kitchen string. Work the extra sage leaves carefully up under the breast skin then drizzle over the extra coconut oil and massage in. Sprinkle on turmeric & paprika. (I use a fine sieve) then sprinkle with sea salt.

6. Place in the oven or in your BBQ and cook until juices run clear or internal temp reaches 75-80 degrees C

Note: I like to use up old veges as I cook my chicken in a dome top BBQ and they usually burn, but any hard veges will work. I like celeriac, potato, carrots and onion.




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