Healthy Chocolate Chip Pumpkin Bread

IMG_2585Hi, it’s been a while.

But I thought I’d share this recipe that I found yesterday. It’s not my recipe (it’s actually from Cookie and Kate) but it’s so good I couldn’t help but share it!

Never before had I heard of pumpkin bread, especially of the sweet variety. But now that I think of it pumpkin bread actually seems like a really good idea. If we’re going to get all technical about it pumpkin is actually a fruit just like banana is, so it kinda makes sense to make a pumpkin bread just like you do with banana bread. In addition, pumpkin naturally has a kind of sweet taste to it so when you roast it with honey and add in some choc chips the results are magical!

IMG_2570I made a few changes to the recipe which I have noted here. Nothing major just a few technicalities. Firstly, my coconut oil is always solid so I like to melt it in a saucepan with the maple syrup over low heat and then once they have melted and combined I put it in the mixing bowl and add all the other wet ingredients. And speaking of the wet ingredients, I prefer making my own pumpkin puree. What I do is I cut up some fresh pumpkin and drizzle it with some honey, then put it in the oven to roast for about 30 – 40 minutes. Once it is cooked I put it in a blender/food processor and blend it until it becomes a smooth puree. This process adds to the natural sweetness of the pumpkin puree because it is roasted with honey. However, you could probably also roast the pumpkin with maple syrup if you haven’t got honey on hand.

Obviously, I also add in dark chocolate chips because who wouldn’t want to do that??!!! But of course, if you’re a bit unusual and don’t actually like chocolate, first of all, what are you doing with your life?? Second of all, don’t worry, you don’t HAVE to add in the chocolate chips. Instead you can add in some nuts like walnuts or chopped dried fruit or nothing is you’re more of a simple guy or girl. But if you ask me, chocolate is the way to go.



Chocolate Chip Pumpkin Bread

Healthy & Refined sugar free 


  • ⅓ cup coconut oil
  • ½ cup maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup milk of choice or water
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups wholemeal self raising flour
  • ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit (optional)


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease (or cover in baking paper) a 9×5-inch loaf pan.
  2. In a small saucepan, add in the coconut oil and maple syrup over low heat. Allow to melt and whisk to combine. Once combined, pour into a large mixing bowl and add the eggs, milk, pumpkin puree and vanilla extract. Whisk to combine.
  3. Add all the other ingredients (except the mix-ins) into the same bowl and combine with a spatula or wooden spoon. Once combined, add the mix-ins.
  4. Pour the batter into your greased/lined loaf pan.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
  6. Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.



That’s all for today folks,


Tanisha xx


P.S. I made this recipe again today (the first time I made it was yesterday) and I cooked it for a bit longer. Look how much difference a little bit of lighting and a longer time cooking can make to it’s colour!



Peanut Butter Cookie Dough Bliss Balls

IMG_2053Wowee it’s been a while since I’ve posted anything on here. What can I say? Life just got in the way!

But first, hold your horses fam.

These are yum. Like, really yum.

I mean it does consist of the deadly combination of peanut butter and chocolate so there’s really minimal room for non-yumminess but I’m being 100% trueful when I say they’re good. If you like peanut butter and chocolate then you will no doubt like these. (By the way, I’m really sorry if you don’t like peanut butter, because nearly all my meals involve it. Whoops.)


These are great for an afternoon pick-me-up or after dinner sweet and they’re also great for your health too so it’s a win-win!

Of course I did not come up with this surprisingly easy recipe, as much as I would have loved to. I actually got it from Wholefood Simply. So all creds to you! What a star!

Anyways here’s the recipe because that’s really what you guys all came here for.



Peanut Butter Cookie Dough Bliss Balls

 Makes ~ 7


  • 1 ¼ cups almond meal
  • 4 tablespoons peanut butter
  • 3 tablespoons honey (or rice malt syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt*
  • 40 grams dark choc chips


  1. Add all the ingredients except the choc chips into a blender and blend until smooth.
  2. Add the choc chips and mix to combine.
  3. Using hands, roll mixture into balls and place in the fridge or freezer to set.


  • Try to choose a peanut butter that is quite runny – I recommend Mayver’s – as this will help with the consistency.
  • If you find the batter is not wet enough just add a little bit of water until it reaches your desired consistency.
  • *If the peanut butter already contains salt omit the salt altogether.
  • Recipe from here.


That’s all folks!


Tanisha xx

Sausage Rolls


Let’s talk about sausage rolls.

No, not the sad excuse for a sausage roll you find at most Aussie kid’s birthday party BUT the delicious homemade ones that make you water at your mouth at the mere sight of them (that may be a slight exaggeration).

So what’s so good about homemade sausage rolls you’re probably wondering?

Well, first of all, they’re like definitely 10x healthier than the usual store bought ones because they actually contain veggies and all that other good stuff!

But don’t worry, they are still tasty. I actually think they’re a whole lot tastier than the normal ones, as well.

And they’re also one of the easiest snacks to make for lunch. Pretty much the hardest thing to do is grating the veggies but you can just get the kids to do that!



Homemade Sausage Rolls


  • ½ onion, grated
  • ½ carrot, grated
  • ¼ zucchini, grated
  • ½ celery stick, finely chopped
  • 400g sausage meat
  • 2 sheets of puff pastry
  • Salt and pepper
  • 1 egg


  1. Preheat the oven to 220 degrees C.
  2. Grate onion, carrot and zucchini, and finely chop celery.
  3. Place vegetables, sausage meat, salt and pepper into a bowl and mix well. Season with a pinch of salt and pepper.
  4. Cut the pastry sheets in half down the centre.
  5. Evenly place a quarter of the sausage mixture along the edge of the long side of the pastry.
  6. Roll up with join on the bottom.
  7. Cut in pieces or halves for a longer sausage roll.
  8. Repeat with the rest of the pastry and mixture.
  9. Place on a baking tray lined with baking paper.
  10. Whisk the egg and brush the tops of all the sausage rolls – this creates the golden crunchy tops (which I forgot to do on the batch I photographed for this blog)!
  11. Place into the oven and cook for 15 – 20 minutes or until golden brown.


  • This recipe is pretty flexible so you can pretty much sub in (or out) whatever vegetables you want, and also double, triple or even halve the recipe. It’s basically fool proof!
  • Make sure that the pastry sheets are completely defrosted before starting this recipe.


I’d just like to do a shout out to my year 5 teacher who gave me this recipe. My family and I have been using it ever since and it never fails.


Tanisha xx

Cacao and Coconut Bliss Balls


These are my fail-safe bliss balls.

I make them all the time because they’re so bloody easy to make that you really cannot go wrong (and they also taste good too)!

Plus they’re good for you.

What more could you want?!


These are best eaten when they’re refrigerated and are perfect for snacking on when you’ve got the munchies!




Bliss Balls

Makes approx. 8


  • 1 cup almond meal
  • 2 tablespoons desiccated coconut, plus more for rolling
  • 2 tablespoons coconut oil, melted
  • 1 ½ tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • 10 medjool dates, torn


  1. In a food processor, combine all of the ingredients. If the mixture is too dry you may need to add a tablespoon or two of water.
  2. Roll the mixture into balls using your hands, then roll in the extra desiccated coconut.
  3. Refrigerate the balls.


  • This recipe can be easily halved, doubled or tripled.

Recipe based on Raw Chocolate Almond Balls


Tanisha xx


Hummus Your Heart Out + Recipe


Hummus, humus, houmous, hommos, hommus, huomos.

However you spell it hummus is still hummus. Who would have guessed? – I think I’ll have to give that sentence of the year right there!!


The other day I was contemplating my great love for hummus and I came to the inevitable question, ‘what would the world be like without hummus?” or probably more accurate, “what would MY world be like without hummus?” The answer, you may ask (or probably not because you don’t really care – well I’ll tell you anyway) is that the world would be bleak and flavourless from the absence of this wondrously chickpea filled dip. Yuck. What a world that would be!

Thank god for hummus!

In case you haven’t realised, I LOVE LOVE hummus. I would probably even marry it if I had to. But then again, I would probably also marry peanut butter, chocolate, granola, fluffy pancakes, dhal, mango and gnocchi amongst other things so that’s not really a big deal. I digress, though.

The whole point of my aforementioned ramblings was just to showcase my love for hummus to you sll and to say that I hereby sanctify hummus as the King of All Dips!

Thank you, thank you very much….



Hummus goes great as part of a picnic or family lunch!





  • 1 can (400g) chickpeas*
  • 1 tablespoon tahini
  • 3 cloves garlic, crushed
  • 1 – 2 lemons, juiced (depending on how juicy they are)
  • 3 teaspoons ground cumin
  • 1/3 cup good quality olive oil
  • About 11/2 teaspoons sea salt
  • A little bit of water
  • Cumin, paprika and parsley leaves for serving (optional)


  1. Drain the water from the chickpeas and rinse thoroughly. Tip into a food processor, along with tahini, garlic, lemon juice and cumin. Turn the food processor on and slowly pour in the olive oil in whilst it is running.
  2. Once fully combined and smooth, season with salt and, if needed, add in a little bit of water to achieve the right consistency. Turn the food processor on again and blitz until combined.
  3. Pour hummus into a serving dish and sprinkle on some more cumin, paprika and parsley leaves.


  • *For best results you can cook some dried chickpeas and then use them instead of the tinned chickpeas.
  • This recipe can easily be doubled to make an extra big batch if you so wish.
  • To serve: alternatively you could pour on some more olive oil and scatter a few whole chickpeas on top of the hummus.

I would just like to mention that this recipe is by no means traditional it is simply a recipe that has been passed down to me from my mum.

I have noticed that many traditional hummus recipes are really heavy on the tahini but I prefer to make mine with less tahini and more cumin, garlic and lemon for maximum flavour.


Tanisha xx

Deliciously Healthy Banana Bread


Let me tell you that I’ve been working on this recipe for soooo long. I’ve put blood, sweat and tears into creating a healthy recipe for banana bread that doesn’t have the texture of a rock, doesn’t taste so bland it’s like paper, doesn’t have any crazy weird ingredients in it, and actually tastes and looks like a normal banana bread.

So yeah, here it is. Please, do enjoy.



Healthy Banana Bread


  • 1/3 cup good quality olive oil or coconut oil
  • ½ cup maple syrup
  • ½ cup milk*
  • 2 tablespoons Greek or natural yogurt
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups mashed ripe bananas (about 4 bananas)
  • 1 cup wholemeal self-raising flour
  • ¾ cup plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup chocolate chips or walnuts (optional)


  1. Preheat oven to 150 degrees C. Grease or line a bread baking tin with baking paper. Set aside.
  2. In a large mixing bowl, whisk together oil, maple syrup, milk, yogurt, eggs and vanilla extract until combined and smooth. Whisk in the mashed bananas until the mixture is mostly smooth – there may still be some lumps from the bananas.
  3. In another mixing bowl, combine both the flours, baking soda, salt, cinnamon and nutmeg. Pour this dry mixture into the wet banana mixture and stir until evenly combined. Be careful not over mix the batter but be sure to get rid of all the little pockets of flour.
  4. Pour the batter into the prepared baking dish and smooth over using a spoon or spatula to make sure the top is flat and even. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  5. Remove from the oven and let cool for 30 minutes or longer.



This is the kind of recipe that you keep with you for all your life. And then you give it to your kids when they grow up, and they give it to theirs, and they give it to theirs……I think you get the picture.

There’s nothing super out of the ordinary about this recipe that makes it stand out from any other but it’s just one of those ones that always seems to work and tastes good too, so you can’t help but keep it.

Nearly everyone has their own recipe for banana bread and everyone thinks theirs is the best, and rightly so, because everyone deserves to think that for at least something.


Anyway. Onto the ‘lowdown’:

As there is no sugar in this recipe I highly recommend that you use bananas that are so black they’re almost rotten. Sounds gross but it works. Trust me. Remember I tested nearly all the variations on ‘healthy banana breads’ there are so I’m pretty sure I know what I’m talking about!

Also, because of the no sugar situation this banana bread isn’t overly sweet, which makes it perfect for breakfast and topping with all the sweet things!

I would also like to note that wholemeal flour is a little bit hard to work with at times. I find it tends to make things a little bit tougher than your normal flour. So that is why I have used a combination of wholemeal self-raising flour and plain flour so that you can have an incredibly moist and fluffy banana bread with all the additional health benefits. Winner winner chicken banana bread dinner!! But if you do happen to make this recipe with just the wholemeal flour and it turns out okay, give me a buzz!

Lastly, the chocolate chips are optional but NECESSARY!!!



Berry Frozen Yogurt

Super refreshing snack or dessert for summer! Naturally sweetened and made from the goodness of yogurt, berries, honey and mint!


Happy Valentine’s Day lovers!

How very typical of me to bring you an astonishingly pink recipe on this stereotypically pink (or red) day! But seriously, I didn’t plan it like that, it just kind of happened. I guess it was fate, or maybe it was meant to be. That’s the power of Valentine’s Day people. I’ll just stop now.

Fellow Aussies, I don’t know if you heard but Perth has been having a MAJOR heat wave this week. We had 3 days in a row that were 42 degrees C or higher!! And to top it all off, this week was our hottest in 80 years or something like that.

Now, I love summer and the heat (I’m pretty sure I’ve told you before) but this is just mental. You basically can’t do anything until 6:30pm unless you want to die of heat exhaustion or severe sun burn (that may be a slight exaggeration, but I really do feel that there is a chance of the latter happening to some my very fair-skinned friends), or get up at like 4:30am or something and who’s gonna do that?! That’s right no-one – except for maybe all the early morning swimmers out there, which sometimes includes me, you guys rock!


Mine started melting a little bit because I did not freeze it for long enough!

Thankfully, the weather is starting to cool down now and it’s only meant be 32 degrees C today. Perfect for a lovely Valentine’s day picnic by the river, or the beach, or the park….

But for now here is a deliciously refreshing recipe I wish I had a few days ago….



Berry Frozen Yogurt

Serves 4


  • 1 x 500g tub natural or Greek yogurt
  • 1 x 500g packet of mixed frozen berries
  • 3-4 tablespoons runny honey
  • A few sprigs of fresh mint
  • 150g fresh blueberries (optional)


  1. Put 4 small glasses in the freezer to chill.
  2. Meanwhile, make the frozen yogurt by putting the yogurt and frozen berries in a large food processor. Whiz until smooth, then add the honey and mint, and whiz again until everything is combined.
  3. Take the glasses out of the freezer and divide the fresh blueberries between them. Spoon the frozen yogurt over the fresh berries and serve with another sprig of mint if desired.
  4. Store in the freezer and take out 15 minutes to defrost a little bit before serving.


  • This recipe can easily be halved, as I did.
  • Any combination of frozen berries will work.
  • This recipe is from ‘Jamie’s 30 Minute Meals’.


Tanisha xx