Parsnip & apple soup

Parsnips are a great source of magnesium, and this slightly sweet soup is great way to get your kids eating soup.  Once your kids will eat soup, getting the gut healing chicken stock into them becomes a breeze!  My mum always made this soup for me when I was a child.


  • 25g ghee
  • 1 medium onion (chopped)
  • 1 large garlic clove, crushed
  • 450g parsnips, chopped
  • 250g green apples, peeled, cored and chopped
  • 1/2 teaspoon ground coriander
  • 1.2 litres chicken stock
  • 70ml coconut cream


Melt the ghee in a large saucepan, then add the onion and garlic and cook gently until softened.

Add the apples and parsnips and cook for a further 3-4 minutes.

Add the coriander and mix through, until it becomes fragrant.

Add the chicken stock and a pinch of salt and bring to the boil

Reduce the heat, cover the pan and simmer for 25 minutes

Remove from heat and use stick blender to puree it to a smooth consistency

Add the cream and stir through.

Paleo gingerbread people


1 cup sunflower seeds

1 cup linseeds

3/4 cup tapioca flour

1/3 cup honey

3 tablespoons coconut oil

1 teaspoons cinnamon

2 teaspoons ground ginger

1 eggs


Heat oven to 160C

Use a high speed blender to mill the sunflower seeds and linseeds to a fine meal.

Add the rest of the ingredients and blend.

Tip mixture onto greaseproof paper, and put another sheet of greaseproof paper on top.

Roll until about half a centimetre deep, and use cooker cutters to cut out the men and women.

Bake for about 14 minutes

Paleo coconut bread


  • 3/4 cup of coconut flour
  • ½ cup of tapioca flour
  • 6 eggs
  • ½ cup of coconut oil (melted)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking powder


Preheat oven to 180˚C.  Grease a loaf tin or line with grease proof paper. Set aside.

Combine dry ingredient in small bowl, mixing well

Crack eggs into a large bowl and use hand mixer to beat until frothyg

Slowly add in coconut oil, vinegar and honey

Add the dry ingredients to the wet ingredients, stirring constantly

Pour batter into loaf tin and smooth the top

Bake for 30 minutes

Remove from oven and cool

Slice and store in container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.

Musaman beef curry


6 teaspoons ground coriander

6 teaspoons ground cumin

4 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon ground cloves

2 large onions, chopped

8 cloves garlic, chopped

2kg chuck steak / gravy beef, trimmed and cut into cubes

2 x 400ml cans coconut milk

1kg baby potatoes

2 tablespoons tamarind concentrate

1 tablespoon olive oil


In a large pan, add the oil, chopped onions and garlic.  Cook on medium heat until the onions are soft, stirring frequently.

Add the spices and cook until fragrant.

Place the meat, spice and onion mixture, tamarind concentrate, coconut milk, and potatoes into the slow cooker.

Cook on LOW for 8 hours

Lamb and potato curry


2kg cubed lamb

1kg potatoes, peeled and diced

2 onions, chopped

2 tablespoons fresh grated ginger

5 cloves garlic, crushed

4 teaspoons cumin

4 teaspoons coriander

2 teaspoons turmeric

2 tablespoons curry powder

1 tin tomatoes

2 cups chicken stock (or water)

1 tablespoon olive oil


Heat oil in pan, and add garlic and onion

Cook on medium heat until soft

Add the spices and cook until fragrant

Put the lamb, the onion mixture, potatoes, tinned tomatoes and chicken stock into the slow cooker

Cook on LOW for 8 hours

Serve with cauliflower rice

Grain free hot cross buns

This is a thermomix recipe!!

I use silicon cup cake trays to make these, as it makes it easy to pop them out.  This recipe will make 12 buns.

A lot of grain free recipes use almond flour, but due to allergies in the family, I can’t use nuts.  That means these are suitable for a lunch box treat.  If you wish to ice them to make the cross on top, melt some dark chocolate and drizzle on top.


60g psyllium husks

80g coconut flour

50g pepitas

25g linseeds

25g chia seeds

25g sunflower seeds

30g rapadura sugar

2 heaped tsp baking powder

1/2 tsp celtic sea salt

1  tsp ground cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground clovers

1 tsp vanilla essence

3 eggs

2 tbsp coconut oil

400g water

100g dried dates

100g sultanas


  1. Put all the dry ingredients (seeds, psyllium, coconut flour, sugar, baking powder, spices, salt) in the thermomix bowl and mix for 15 seconds on speed 7
  2. Add the wet ingredients (vanilla, eggs, coconut oil, water), mix for 15 seconds speed 7.
  3. Add the dried fruit, and mix by hand using a big spoon.
  4. Use the knead function, for 2 minutes.
  5. Divide the mixture evenly between the cup cake moulds.  Leave for 30 minutes
  6. Turn on the oven at 200C
  7. When oven is at 200C, bake for 20 minutes.
  8. Leave in moulds for about 10 minutes, then place buns on wire rack to cool

Enjoy warm with butter!


Superfood slice

This kid approved recipe has no added sugar and no grains.  It is full of superfood ingredients like goji berries, chia seeds and cacao to fuel your child!  It is also super easy to make!

It has a much more ‘tart’ flavour than many fruit snacks.  If you think it won’t be sweet enough for your child, you can swap some of the cherries for medjool dates. I like to keep a lot of diversity in the flavours I give my children, so I like the tartness.


1 cup dried cherries

1/2 cup goji berries

1/2 cup of sunflower seeds

1/3 cup raw cacao

1/2 cup chia seeds

1/2 cup dessicated coconut

1/2 cup cacao nibs

1 tsp vanilla

1/4 teaspoon salt

1/4 cup coconut oil


Add all the ingredients to a high speed food processor and mix on high for about 10 seconds, until the ingredients come together like a dough.

Pour the mixture into a deep baking tray (I used a 23cm x 23cm x 4cm).

Press down mixture into the tray

Place in fridge for 2 hours

Cut into appropriate size pieces for your children.