Our favourite Recipes | Snack Pack

Our favourite Recipes

Cacao & Strawberry Chia Jam Slice
Pre-heat oven to 150C.

1 bag of DIY Cacao Crunch blend
5 pre-soaked dates
2T Coconut oil
1/2 cup desiccated coconut  

Blend all ingredients together in food processor. Press into dish.

1/2 - 3/4 cup Strawberry Chia Jam (any berry chia jam could be used here, mine was sweetened with a little maple syrup).

Smooth jam over top of the base.

1 egg white
2T honey or maple syrup
2T desiccated coconut
Sprinkle of grated dark chocolate (optional)

Using hand electric beater/whisk beat egg white to soft peak stage. Add in maple syrup or honey and continue beating till egg whites reach the stiff stage. Fold in coconut and gently spread over top of the jam. Sprinkle with grated chocolate if desired and bake 20-25 mins or until lightly browned.  Keep an eye on your meringue to make sure it doesn't brown too quickly.
Say hello to this delicious winter warming recipe coming your way, sure to nip those pasta cravings in the bud pronto.  
We also invite you to say hello to the beautiful lady behind this delicious recipe, Millie from Clean Eatz NZ.
Millie is an inspiring young lady, having overcome addiction and personal tragedy she has let these challenging experiences transform & open her eyes to a new kind of world that is centred around good times, well-being, fitness and clean living.  
With so many fitness blogs and facebook wellness pages emergung its sometimes hard to keep up, but we at SnackPack were immediately drawn to Millies, firstly because of the AMAZING pictures she posts of her delicious LCHF creations and secondly because we love the tone of her page.  
Millie keeps things real, up beat and inspiring, she is not claiming to be an expert but openly sharing the story of her journey on a positive path of body, mind and spiritual awareness. If you are interested in fitness and well being we think she is one to watch for sure....check her out on facebook or instagram @cleaneatznz
Now for this hugely popular recipe, over to Millie.....


3 zucchinis
2 chicken thighs (bone out)
2 eggs
3 tbspn creme (optional)
5 garlic cloves (finely diced)
2 thick slices bacon or pancetta(diced small)
1/2 cup parmesan cheese (powdered)
Salt & pepper
Coconut oil
Step 1 Beat eggs in small bowl, mix in cheese and creme. Set aside.
Step 2 Cut chicken into bite size pieces and brown.(don't cook completely)
Step 3 Dice bacon and add this to the pan with the chicken, when nearly done add the garlic and cook till crisp then set aside.
Step 4 Turn your 3 zucchinis in noodles with your spiraliser and sautée in the same pan you cooked the chicken bacon and garlic in.
Step 5 Add pasta to bacon/garlic mixture and toss to combine.
Step 6 Taking pan off heat, slowly pour in egg/cheese mixture(only add as much as you need this makes a lot of sauce), tossing quickly to prevent the eggs from scrambling
Step 7 Serve and enjoy


NOM! x

I am obsessed with this creamy dairy free, raw deliciousness.  I have been using it as a dressing for my coleslaw and salads, a dip with vegetable sticks and as cream base with curries.  You can use this for virtually anything you use fresh cream with and then just add spices / herbs for your preferred variations.  Its actually quite sweet if you leave out the garlic so would be lovely in place of fresh cream on a raw cake /muffin / amazeball etc.  The best part is, its SUPER easy! Here goes...
1 - 2 cups raw cashews
Sea Salt
Rice milk / plain water
Variation optionals:
Crushed clove of Garlic for savoury dishes
Cinnamon, cardamon or vanilla bean for sweeter dishes
Soak your cashews in cold water overnight
Drain the water, rinse and drain again
Place cashews in high speed blender or processor with a squeeze of lemon, a pinch of seasalt, 1/2 cup of rice milk or water and your choice of savoury or sweet variation.
I like my sauce quite thick so if yours is too much so, just add more rice milk / water until you reach the desired consistency.
This is the sauce/cream that keeps giving and can stay in the fridge for 2-3 days for your tasting pleasure - good luck with that, mine was gone in 1 day:)


This gorgeous recipe is one that i experimented with yesterday while on chef assist in the Gwinganna kitchen.  Its super easy, super nutritious, brimming with fibre, calcium, magnesium, healthy fats AND its delicious as an afternoon snack or dessert.

Soaking the almonds makes them easier for you to digest by removing the ........ so we if you have digestive issues we recommend soaking overnight but it will still be just as good without doing so for those who can easily digest almonds raw.
Here goes.....
1 cup almonds
2 cups dates (soaked in hot water for a bit), 1 of these cups will be used for icing
1 cup filtered water
1/2 cup carob powder (if you don't like carob, you could exchange for 1/4 cup of Cacao)
2 cups of coconut meat / desiccated coconut
Add the almonds, 1 cup dates, carob powder and blend until smooth. Mix in the coconut next, at this point it is up to you as to whether you add the water. I found that mine was moist enough to press but just make sure yours is not too dry that it will crumble apart.
Press the slice into a lined baking tray approx 1 inch deep/thick.  
Blend the remaining soaked dates into a paste (add water if necessary).  Smooth the date paste over the top of your slice as the icing.
Chill for 2-3 hours.  Makes approx 20 slices.




We are lucky enough to have been given another exclusive recipe from the lovely Kelly Gibney, founder of Bonnie Delicious Blog.

These pikelets are a perfect recipe to share with you now so you can either make them for Sunday brekkie tomorrow OR for those of you who are time starved peeps, these are perfect to make to have on the go during the week ....over to you Kelly....

Mon x



Pancakes are glorious but they are a weekend affair and necessitate being seated. I make these more mobile little pikelets to be enjoyed during our midweek busyness. Delicious as a mid morning snack or even a breakfast on the go. Perfect as part of a work lunch too. There’s lot of good fats to keep you satiated and though they’re beautifully sweet there's not a single spoonful of sugar. 
I adored pikelets as a kid and while these are slightly different in texture. I get the same sense of happiness eating these with a thick spread of butter. 
Gluten, grain and sugar free. x
Flour-less pumpkin & banana pikelets
1 cup roast pumpkin - mashed 
2 free range eggs
1 ripe banana -mashed roughly
1/4 cup peanut butter (or other nut butter)
1/4 cup coconut cream
1/4 tsp baking soda
1/4 tsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp nutmeg (optional)
1/4 tsp cinnamon (optional)
coconut oil or ghee for frying
Place all ingredients into a food processor and blend until you have a smooth batter.
Heat a frypan on a medium / low heat. Melt your coconut oil or ghee
Fry heaped dessertspoons of batter. These pikelets burn quite easily so watch carefully.
Cook for approximately 2 minutes on each side.
Enjoy while warm or allow to cool completely before storing in an airtight container in the fridge.
Will last three days in the fridge.




This quick & easy recipe is inspired by St Patrick Day AND our super food, Spirulina package from Lifefoods. These delightful, protein packed, anti-oxidant rich, ST PADDYS BALLS are a perfect start to the day as a breakfast on the go OR a delicious Snack on hand  - these guys are best served chilled....




1 1/2 cup cashews, almonds or walnuts (we used Cashews, nom!)

1 cup organic apricots

1 tbspn Coconut Oil

1 tbspn Almond Butter

1 tbspn honey or rice malt syrup or maple syrup

1-2 tbspn Spirulina




Throw all of the ingredients into your food processor until the nuts & fruit are finely chopped but still crunchy and until all of the ingredients have changed to a super food green colour.  

Roll the balls to what ever diameter you wish

Place in fridge for an hour or so to set

Our batch made 30 balls



These are best served chilled...here is me, half way through one as I write this recipe haha.....couldn't help myself! xx




Introducing the gorgeous and oh so talented Kelly Gibney, founder of Bonnie Delicious Blog...


If you haven’t already noticed, we are huge fans of Bonnie Delicious blog.  Kelly started her blog last year and is a self proclaimed, “serious food lover”. After years of working in the hospitality industry and countless inspiring encounters with chefs and various foodies, her love for food has continued to flourish.  She is the talent behind all the beautiful feast events that Golden Dawn host regularly and recently opened a seasonal coffee shop.
We LOVE her recipes so much because she keeps it real with a focus on whole foods that are predominantly gluten free, vegetarian and free from refined sugar. Her passion for good, real food shines through in her mouth-watering descriptions and her talent for capturing her masterpieces in the imagery is simply gorgeous.  I have certainly felt inspired to try out many of her recipes and have never been disappointed.  Kelly has kindly provided us with this divine Apricot Tahini Choco cookie recipe exclusive for our SnackPack audience….thanks Kelly, we feel super special:)
This recipe had me at "fudgy inside" we hope you love it as much as we do. X



These cookies are a real delight - with a fudgy inside and a lightly crisp outside.  Tahini gives a beautiful richness and the apricot and chocolate are a divine combination. Instead of perfectly uniform chocolate chips, I prefer to roughly chop some bittersweet dark chocolate into small pieces. It gives the cookies a lovely rustic look and every now and then you bite into a really big chunk - it’s the best! This recipe is gluten, grain and dairy free as well as vegan. Great for everyone!
1 1/4 cup apricots - roughly chopped and soaked overnight prior in hot water.
2 1/2 cups ground almonds
1/4 cup tahini
1 Tbsp coconut oil - melted
3 Tbsp water - can be some of your apricot water
pinch sea salt
1/4 tsp nutmeg
1 tsp vanilla extract
generous 3/4 cup roughly chopped dark chocolate - more if you’d like.
sesame seeds to sprinkle on top - optional
Here goes...
Preheat an oven to 160 degrees celsius
Place the drained apricots, water and half the almond meal into a food processor and process to blitz the apricots into a rough puree. This may take a few minutes and you’ll need to scrape the sides. As the apricots are the only sweetener you want to make sure they are well dispersed through the cookie dough.
Add all the remaining ingredients (except the chocolate) and process to combine well. 
Place your cookie dough into a large bowl and mix in the chocolate by hand.
Carefully roll large teaspoons of cookie dough into balls and place on a lined cookie sheet. Use your fingers or a fork to flatten slightly. Leftover bits of chocolate can be lightly pressed into the top of your cookies.
Sprinkle lightly with sesame seeds.
Bake for 12-15 minutes. Watch your cookies carefully as they’ll burn quickly.
Your cookies will be very delicate until cooled. Handle gently.
Store in the fridge for up to five days. They freeze brilliantly.
Enjoy! x
AUTUMN PUMPKIN PIE SMOOTHIE - Dairy Free, Gluten free, low sugar and Paleo
Its Autumn and my natural inclination is to swap from my smoothies to something a little more hearty come the colder mornings but theres no need to sacrifice my favorite smoothies meal of the day as this recipe ticks all the boxes
I especially enjoy this one for the creamy Pumpkin alternative to bananas or berries. I sometimes find that if i have fruit in my smoothies it can send my blood sugars through the roof and in turn make me crave sweet treats later in the morning:(  
The pumpkin instead is a good source of protein, low GI, full of fibre and with only 2 grams of natural sugars compared to bananas-12 grams helps keep my sweet addiction at bay.  We combine this with alkalising spinach, healthy fats from avocado, almond milk, coconut cream(optional), and a little Vanilla protein and you have the perfect low carb smoothie to kick start your day and keep you full until Amazeball time:) 
1 cup pumpkin puree (saved from lastnights dinner)
1 cup Almond Milk
100 ml Coconut Cream (optional)
2 scoops Vanilla Pea Protein
1 cup Spinach
1 Avocado
Sprinkle of Cardamon if you fancy
Simply combine all ingredients in blender, add water until you reach your desired consistency and then top with your favorite toppings, I enjoyed mine with
Pumpkin Seeds & Cacao nibs
Other options to consider:  if you don't like Almond milk substitute for your preferred Cashew/Coconut / Rice milk or just use water
Enjoy! x
MINT CONDITION FUDGSICLE - Dairy Free, Gluten Free, low sugar
Summer finally arrived to us a couple of weeks ago and I am certainly not complaining but some of these days have been too hot to handle when cold drinks & only refined sugar ice creams available just didn't cut it. I needed something frozen, refreshing & natural to cool me off so inspired by our Mint Condition Amazeballs we have come up with a super easy recipe that is gluten free, dairy free, low in sugar and super delish!  
We have used raw cacao as it has a wonderful rich chocolate taste and is loaded with antioxidants and magnesium but if you don't have access to any, then cocoa would be fine to use. Cacao Nibs are also used to provide these lovely micro nutrients and a delightful choc crunch aspect but you could substitute this for finely chopped 80% dark chocolate instead.
This recipe will take you all of about 5-10 mins to prepare & approx 4 hours to freeze, so here goes:
1 can full fat Coconut milk / cream
1 - 2 tbspn of Rice Malt Syrup, honey or maple syrup (any sweetener of choice)
Bunch of finely chopped mint leaves
2-3 drops of Peppermint extract
2 Tbspn Cacao Powder (Cocoa as substitute)
2 Tbspn Cacao Nibs (80% dark choc as substitute)
Kitchen knife
Food processor or blender
Fudgsicle / popsicle moulds for freezing
Chop mint finely
If using dark choc, chop this into small pieces
Pour coconut cream, your sweetener of choice, cacao/ cocoa powder, peppermint extract and chopped mint into your blender or food processor....blend for 10 seconds until thoroughly mixed.
Add the choc pieces or cacao nibs last and just mix with a spoon so they stay crunchy 
Pour the mixture into you moulds
Freeze for 4 hours & then savour & devour these super creamy, refreshing, quick & easy goodies .....x





This recipe is a super easy dairy free yoghurt alternative for those who are lactose intolerant or just steering clear of dairy in general.  This particular recipe does not include probiotics or the fermenting process so while it is not full of those friendly bacteria bugs it is still loaded with nothing but nutritious, natural and healthy ingredients.  

The Coconut water dubbed "Mother Natures Sports drink" is brimming with electrolytes and the all important heart essential mineral, Potassium.  Flesh of the Young coconut will provide fats to keep your blood sugars stable and keep you full for longer.  Cashews will do the same and is a great vegetarian source of protein, mono unsaturated "heart healthy" fats and mineral, Magnesium & phosphorous.....so heres what you'll need:



1 Fresh Young Coconut - Unfortunately i could not find any at local grocers or health shops but they are available for $3.99 at Countdown or New World in the produce section.  Remember, these are the white Thai coconuts not the mature brown ones

1/2 Cup Coconut water (from the Fresh Coconut)

1/2 Cup Cashews

1/2 tspn of Vanilla Extract

1 Tbspn Maple Syrup

Sprinkle of cinnamon (optional)



A large kitchen knife or meat cleaver

A strong flat surface

Spoon/ spatula for scooping out the flesh

High Powered blender or food processor


Potential toppings:

Blueberries - Organic Only (blueberries are one of the most highly sprayed berries in NZ)

Cacao Nibs, Nut & seeds combos

Chia Seeds & Goji berries


Here goes....


Step 1 -

Opening the Fresh Young Coconut

This is a little bit unnerving and admin heavy on your 1st attempt but I assure you it is worth getting used to and gets easier and easier.....rather than a step by step demo with pics I have found an easy to follow YouTube clip to help you master that Fresh Young Coconut......here goes (watch fingers!)



OK so now you have mastered the nut, I promise smooth sailing from here on in...


Step 2 - 

Combine all the flesh you have scooped out from the Coconut with 1/2 cup of Coconut Water, 1/2 cup of cashews, 1 tbspn maple syrup, splash of vanilla extract & sprinkle of cinnamon (optional) into your high powered Blender or food processor for a couple of minutes


Step 3 -

VOILA! Scoop the ingredients out with a spatula into your favorite Yoghurt dish, chill for an hour or so (colder the better) then savour every delicious mouthful with your topping of choice. This is perfect for Dessert or Brekkie.

Nom Nom!!

Mon x  





This is our favourite summer time treat AND its good for you…..


1 can full fat organic coconut cream

2 x Tbspn Cacao Powder

1 x Banana

1 Tbspn Maple Syrup / Stevia

1 x tspn of either Vanilla, Mint, Coffee organic extract

Optional – Cacao Nibs (these bring a bit of crunch to your Fudgsicle and are high in antioxidants)


Pop all ingredients into your blender……until it becomes a smooth, creamy texture.....

Add Cacao nibs at the end for some crunch. Set in freezer for an hours or so....


If you are looking for some Ice Block moulds we found ours at the gorgeous Millys, Ponsonby Road or you can find some options at The Homestore.


Enjoy as an afternoon delight OR divine Dessert 




This weeks overload of Carrots in our fridge got us experimenting with some Carrot Amazeballs recipes.......i have to admit the thought of carrot in place of fruit and nuts as an Amazeballs base made me a little hesitant but after tasting ones of these babies we certainly didn't regret giving them a whirl...they are low in sugar and a full of good fats to keep you feeling full for longer.  Best to keep these ones chilled  x

1/2 cup grated Carrots
1 cup Almonds
1/2 cup desicatted Coconut or coconut chips
1/2 cup rolled oats
1 Tbspn Almond Butter
1 Tbspn Coconut Oil
1.5 Tbspn Honey
1/4 tspn cinnamon
1/4 tspn nutmeg

1/2 tspn Vanilla extract
handful of raisins/ sultanas finely chopped

Pop the almonds, rolled oats & dessicated coconut into food processor until a meal / flour consistency.  Add remaining ingredients until all combined. 
Place into a bowl and add the finely chopped sultanas / raisins.
Roll into balls whatever size you fancy….you should get approx. 12 balls the same as the pic from this mixture

NB: These are quite moist so if you prefer them drier I would recommend rolling in desicatted coconut or adding more rolled oats to the recipe.

Enjoy this low sugar ball of healthy fats, protein & fibre goodness




Roasted Pumpkin, Tumeric & Carrot Soup - not only delicious but full of antioxidants, fibre & low GI to keep your blood sugars stable, feeling satisfied and keeping the winter bugs at bay x

¾ med Pumpkin

6 Carrots

2 tspn Tumeric

2 tspn Rapunzel Vege Bouillon (best option without any MSG) with 1.5 cups hot water (more if want a runnier soup)

Sea Salt


1 Onion

2 cloves garlic

1 tspn minced Ginger

Plain greek yoghurt

Spinkle of Pinenuts

Chopped Coriander


Deseed and slice Pumpkin and carrots – roast in oven for approx. 30-40 min 180 degrees

Slice Onion and sauté in soup pot with butter for 10 mins softening on low heat, add crush garlic and ginger for a couple of mins.

Mix 2 tablespoon vege stock & 2 cups water, add this to the onions, garlic and ginger in soup pot

Add Roasted pumpkin, carrots, turmeric, salt & pepper to soup pot

Leave to simmer on low heat for 10 mins

Transfer to blender or puree with hand held blender, transfer back to pot and simmer briefly

Serve in bowls, drop a dollop of plain greek yoghurt, top with chopped coriander, sprinkle with toasted pinenuts, don’t forget to pick up a loaf of fresh sourdough for dipping (specials on at Farro)

NOM!  This is another golden winter warmer with my FAV vege – PUMPKIN! Filled with loads of antioxidants and healing properties to keep the winter germs at bay.

Heres some healthy info nuggets on the ingredients list:

Pumpkin – great source of fibre to keep you feeling full, are low GI so release slowly into our bloodstream again increasing the feeling of satisfaction. Boast beta carotene antioxidant and Vit C which is known for reducing cancer risk and protecting our skin. Pumpkin has more potassium than bananas which will help to keep electrolytes balance and therefore muscles functioning at best

Tumeric – Has a long history of medicinal use, it consists of an active ingredient called curcumin, a powerful antioxidant – this targets free radicals in body and reduces damage to our cells, when our cells are healthy we are happy and hummingJ


Coriander- Is well reknowned for its ability to mobilise heavy metals stored in our tissues, aiding digestion, stabilising blood sugars and even known as a natural aphrodisiac – hello mojo!

QUINOA: Power packed super grain!

Quinoa (keen-wah) has been a staple in the South American diet for over 6,000 years. Quinoa is referred to as a grain-like-seed due to the fact it is actually a seed but cooked like a grain. This wonderful ancient-grain is forever making it into my meals – both breakfast, lunch and dinner and just the thought of my pantry supplies running low throws me into a mild state of anxiety. It has great flavour, potent nutritional value, and is so quick and easy to make. Its texture is crunchy; its taste is delightful and it cooks in just 12 minutes. How could you not love it?


Some of the many benefits of quinoa include:

High in ProteinQuinoa contains more protein than any other grain (one cup contains 8 grams of protein). It is a complete vegetarian source of protein, with an essential amino acid balance close to perfect!

Alkaline:Quinoa is an alkaline food, just like fruit and vegetablesThe alkaline nature of this wonderful grain reduces tissue acidity which can be the main cause of many modern health conditions like arthritis and inflammation.  

Minerals and vitamins: Asides from its unique protein content Quinoa is a rich source of magnesium, iron, manganese, and phosphorus.

High fibre and Low GI: In a 1-cup serving, the edible seeds of the quinoa plant have 10 grams of fiber. The low glycemic load of quinoa means it helps maintain stable blood sugar levels throughout the day therefore helping focus and concentration AND curbing those unwanted mid-afternoon sugar cravings.

 Gluten free: Last, but not least, quinoa is a fantastic alternative to gluten containing grains for anyone on a gluten / wheat – free diet. It is probably the least allergenic of the grains making it a staple in all diets.

Cooking Quinoa:Put 1 cup quinoa and 2 cups water in a pot. Bring to the boil. Turn heat down and simmer for 10 – 12 mins until all the moisture us absorbed. Quinoa can be used as a base for any salad, added to soup, can act as a great rice substitute in any dish and can be made into breakfast cereals and porridge.


I have attached a recipe made by my lovely friend and colleague Rosanne Sullivan. This has become a staple in my weekly menu – with a salad, or steamed vegetables and sometimes fish or organic chicken. It is quick, easy and delicious! I always make extra so that I have left over for lunch the next day!



1 ½ tablespoons butter, ghee, coconut oil or olive oil

1 ½ cup quinoa

1 ½ cups homemade chicken stock (or vege stock)

1 onion

5 cloves garlic

6 -8 mushrooms chopped into small chunks

3 -4 tablespoons chopped fresh rosemary

¼ - ½ cup pitted olives chopped roughly

Salt and pepper to taste


Method: Sauté onion and garlic in butter or oil for 5 minutes. Add mushrooms and sauté for 3 more minutes. Add quinoa stirring for 2 -3 minutes. Add stock, rosemary and olives. Bring to the boil then turn down to simmer. Cook till the liquid is absorbed (approx 10mins).




Hey team,  

Love your salads but feel like something more comforting on these chilly autumnal days?  Here is a super easy warming salad recipe that we love, its super easy, nutritious and comforting all in one….plus its DELISH! 


Ladies, if you have any boys in your life who are over salads for dinner, this one is a complete meal when you add the chicken and goes down a treat with all the boys too



Pumpkin, Spinach, Feta & Pine-nut Salad (Chicken pieces optional)



Serves 4

Salad Ingredients:


½ large Pumpkin

Bag of baby spinach or cos lettuce

Feta cheese – to crumble on top

1 x avocado

¼ cup of pine-nuts

1 tablespoon Olive Oil

350grms Chicken Breast (optional)



1/4 cup olive oil

½ cup balsamic vinegar

1 tablespoon honey

1 clove garlic, minced

QUICK TIP: This salad is really good with just a drizzle of Balsamic if you are short on time or ingredients…..


Step 1:  Preheat oven to 200 C or 400 F C, Cut Pumpkin into chunky pieces

Place pumpkin on oven tray season with Olive Oil, salt and pepper, bake for 30-40 mins until tender and lightly brown  (if you want to speed up operation you can boil Pumpkin for 10 mins and then roast for further 15 mins)

Step 2: Toast Pinenuts in dry non stick pan (NO oil needed). Toss every 30 secs until golden brown, remove from heat asap once brown keep your eyes on the prize as these little suckers can burn quickly

Step 3: Wash & Dry spinach leaves or Cos lettuce, place on plate as organised chaos add avocado slices

Step 4: Top spinach with the roast pumpkin pieces, crumble as much feta as you wish on top (it will melt a little from Pumpkin heat, yum), add sliced avocado, sprinkle with toasted pine nuts (the more the betterJ)

Step 5: drizzle dressing over top to complete

Voila!  Autumn warmer complete, nom nom nom xxx

P.S If you opted for Chicken poached, grilled or oven baked will all work well, just add it as per Step 4. We go for poached because its healthy but also it’s also a good texture against the crunch of the pine nuts….






This one is a super easy to make favourite as an addition to your next antipasto platter, a salad dressing, or as a sauce in your quinoa / pasta dishes. You can choose either Coriander or Basil dependant on your taste buds but I personally prefer Coriander for its detoxification benefits......heres the simple steps:



3/4 cup coriander stalks removed (organic) or basil

1-2 cloves of garlic

1/4 - 1/2 cup cashews or pine nuts

1/3 cup of parmesan (grated)

2 tspn Olive Oil

Squeeze a 1/4 lemon (optional)

Sea Salt & Pepper


Combine all ingredients into a food processor or blender except the olive oil

Once the ingredients are coarsely processed add olive oil to the mix

Keep adding Olive Oil to achieve the consistency you want, i like my pesto chunky so if you are the same keep it minimal

VIOLA! pesto is served.......enjoy, this is a sure winner!



Carrot, zucchini and parsnip frittata fingers




  • Melted butter, to grease
  • 2 tsp light olive oil
  • 80g (1/2 cup, firmly packed) grated green zucchini
  • 60g (1/2 cup, firmly packed) Grated carrot
  • 50g (1/2 cup, firmly packed) grated parsnip
  • 2 green shallots, ends trimmed,finely chopped
  • 3 eggs, lightly whisked
  • 40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
  • 2 tbs finely chopped fresh parsley
  • 1 tbs plain flour, sifted
  1. Step 1

    Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  2. Step 2

    Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.

  3. Step 3

    Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.

  4. Step 4

    Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.