Purple Summer Smoothie


I think I have created possibly my most favourite smoothie ever. Or maybe my second favourite smoothie….only after my beloved banana and peanut butter! But that’s still a pretty big call for me!

This little number was inspired by a smoothie I saw in a cute little café called Sunny Boy Café in Melbourne. The only thing I have changed about the smoothie is the name….they called theirs a Boy Blue Smoothie, very fitting for the café!

But the reason I have decided to change the name of this smoothie and nothing else is because a) it tastes absolutely amazing and there is no need to change any of the ingredients, b) I do not work in a café called Sunny Boy therefore Blue Boy would not be a fitting name, and c) this smoothie is a very pretty purple colour and literally tastes like summer in a smoothie! No joke. It’s good and I know I say that a lot but I do mean it, okay. I don’t just go around saying that everything I make is good because, believe me, I’ve had many disasters in the kitchen!!

Any who, here is the recipe for those of you who are interested in knowing what summer tastes like in a smoothie! You won’t be disappointed.



Berry + Mango SmoothieIMG_5571

Serves 1


  • ½ cup frozen blueberries
  • ½ cup frozen mango
  • ½ banana
  • 2 large tablespoons Greek yogurt
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • Dash of milk


  1. Put all the ingredients in a blender and blend until fully combined.
  2. Pour into glasses and enjoy!


  • Can be made with fresh fruit but I would advice adding in a few ice cubes.


This recipe is very rough because I tend to not measure any ingredients when I am making simple things like smoothies. So you may need to adjust the ingredients to your liking; a little more milk, a little more honey, whatever you like. In saying so, I only use a very minimal amount of milk so it creates a very thick smoothie, so much so that you can easily use a spoon to spoon the contents out, just the way I like it!

I hope you enjoy this smoothie as much as I did!

Tanisha xx

P.S. The photos are actually of the SAME smoothie although they look like different colours because of the lighting inside and outside. The actual colour is bright purple, if you were wondering.


Café Worthy Smashed Avo


It’s not very often that I have a savoury breakfast at home. I’m usually all about porridge, muesli, yogurt, fruit, smoothies, nicecream and peanut butter but some days you just gotta change it up a little, right?!

So, I was all like ‘what savoury breakfast can I have that’s easy to make, plus healthy and delicious?’ when I woke up this morning (I wasn’t really-I was actually a half-asleep mess but you didn’t need to know that). And that was when I spied a ripe avocado sitting perfectly positioned in our fruit bowl. Right place, right time Mr Avocado! And next to it, was our egg basket, loaded full of freshly laid eggs. I guess it was just meant to be – Immediately my mind lept to the conclusion of a smashed avo concoction so good, it was worthy of a cafe in the streets of Melbourne. And that is very good, by the way! P.S. I may be slightly exaggerating this a bit!!

And that my friends, was how this smashed avo was born! Some bangin’ fresh produce + serious brain power does wonders to your food!

P.S. if you’re not aware of our funny Australian lingo (I don’t blame you) ‘avo’ is actually short for ‘avocado’. But I’m hoping you already guessed that.



Smashed Avo

Serves 1IMG_5912


  • 2 slices of wholemeal or sourdough bread
  • 1 free-range egg
  • ½ ripe avocado flesh
  • Drizzle olive oil
  • ½ lemon juice
  • Fresh herbs e.g. parsley
  • Salt and pepper
  • A small amount of crumbled feta and dukkah, to serve (optional)


  1. Place the slices of toast in a toaster and cook until golden brown and warm.
  2. Meanwhile, boil some water in a kettle and pour into a small saucepan over high heat with ½ a teaspoon of vinegar. Bring to boil. Break an egg into a small bowl. Gently stir the water in a circular motion to create a whirlpool, carefully sliding the egg into the centre. Poach the egg for 2 minutes.
  3. Whilst the egg is poaching, grab a small bowl and mash the avocado flesh with a fork. Combine it with the oil, lemon and herbs, and season to taste.
  4. Once everything is cooked, spread the smashed avocado over the slices of toast and add the poached egg. Top with some crumbled feta and dukkah to serve. Enjoy!


  • I used Table of Plenty ‘Macadamia Dukkah’.


This is a great breakfast to have, or even lunch (and even dinner, if you can’t be bothered cooking!) because it is very balanced. The wholemeal bread provides you with a stable source of complex carbohydrates, whilst the avocado, olive oil and feta are packed full of healthy fats. The egg also provides you with a great vegetarian source of protein, whilst the lemon, herbs, dukkah and salt and pepper, not only contribute to the great taste but also contain an array of vitamins and minerals. This winning combination of carbohydrates, fats and proteins helps to keep you fuller for longer!

Tanisha xx