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



Jaffa Pancakes

IMG_7144Hollaaaa people! It’s been a while but I’m back with a fab recipe to boot!

I’ve been meaning to post this recipe for a while now but you know, life just gets in the way sometimes. After all, it’s a breakfast item (and we all know I love them), it’s pancakes, it’s got chocolate in it, it’s healthy and it’s just damn delicious.

These are the perfect pancakes for a Sunday morning (or just whenever) if you’re feeling indulgent but still want to be healthy. They might even be a good breakfast for Father’s Day coming up (hint, hint)!

Hope you enjoy!


Jaffa Pancakes

Serves 2


  • 1 ¼ cup wholemeal flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup greek yogurt
  • ¼ cup milk
  • 1 large egg
  • 1 tablespoon coconut oil
  • 1 ½ tablespoons honey
  • ½ teaspoon vanilla extract
  • ¼ cup orange, juiced
  • ½ orange, zest (plus extra to serve)
  • ½ cup chocolate chips (plus extra to serve)

Dark Chocolate Sauce (optional)*:

  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 ½ tablespoons cacao powder
  • ½ teaspoon vanilla extract


  1. In a small mixing bowl combine the flour, baking powder, baking soda, and salt.
  2. In a separate large mixing bowl whisk together the greek yogurt, milk, egg, coconut oil, honey, vanilla extract, and orange zest and juice.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix the batter. Gently fold in the chocolate chips.
  4. Heat a large frypan with butter or coconut oil to low heat.
  5. Using a large spoon or small cup, scoop the batter from the bowl and drop onto the frypan. Once the top of the pancake begins to bubble and the edges look set, flip and cook for another 2-5 minutes. Repeat with remaining
  6. Serve with extra chocolate chips, oranges and chocolate sauce or maple syrup!


  • If you want an extra chocolatey batter you could add 2 tablespoons of cacao powder to the batter. Add it in at step 2.
  • For the chocolate sauce I used, except I halved the recipe so that it would serve only 2 people.
  • * Instead of the chocolate sauce you could just melt some dark chocolate chips for a much easier recipe.


I warn you: the dark chocolate sauce is certainly not for the faint hearted. It has a very strong, almost bitter taste so if you are not a big fan of dark chocolate I would recommend you leave it out. But never fear, these pancakes go great with maple syrup so you’re not missing out on anything by leaving it out.


Tanisha xx

Smashed Pumpkin Bruschetta


Move over smashed avo, there’s a new guy in town who’s taking the steady stream of trendy hipster cafes by storm.

And who would that be?

Why, smashed pumpkin of course!

And I’m loving it.

What’s more to love than a big, thick slice of toasted sourdough bread topped with a copious amount of warm, hearty, and subtly sweet smashed roast pumpkin on a cold winters day – geez could I have added any more adjectives to that sentence!


So today I am going to share a recipe for a suitably delicious smashed pumpkin that takes so little effort to prepare and make that you won’t need to set foot in another cafe  ever – that may be a slight exaggeration.


As soon as I saw this recipe on The Healthy Hunter, I just knew I had to make it immediately. It sounded so warm and inviting, and luckily, I had all the ingredients at home so there was no need to rush to the shops.

As usual, I have added a few ingredients to this recipe but, in this case, it has been extremely minimal, as I felt that the original recipe was pretty close to perfect!

Nonetheless, I added a sprinkling of pine nuts on top for an extra depth of flavour and texture (but this is by no means required, given that there is already sunflower seeds), I didn’t use any spring onion simply because I didn’t have it although I have included it in the recipe because I thought it would be a worthwhile addition, I used rosemary as I had no thyme, and I omitted the rocket.

Oh, and I increased the serving size of the original recipe because 1 slice was nowhere near enough for me!



Smashed Pumpkin Brushetta

Serves 1 or 2 (small)


  • 300g butternut pumpkin, roughly chopped into 3cm pieces, skin off.
  • 1 ½ tsp olive oil
  • A small handful of fresh thyme or rosemary
  • 1 tbs spring onion
  • 1 small handful of feta, crumbled
  • A few sprigs flat leaf parsley
  • Pepper and salt
  • 2 x slice of toasted sourdough bread
  • 1 tsp sunflower seeds toasted
  • 1 tsp pine nuts toasted


  1. Preheat oven to 180 degrees celsius.
  2. Toss pumpkin with 1/2 the olive oil and 1/2 the thyme (or rosemary) and transfer to a parchment paper lined baking tray. Bake for 30 minutes or until soft and cooked through.
  3. Combine the cooked pumpkin, most of the feta, spring onion, remaining thyme (or rosemary), oil, parsley and a pinch each of salt and pepper, roughly mash.
  4. Spread the pumpkin mix on the toasted sourdough and top with the remaining parsley, feta, sunflower seeds, pine nuts, and salt and pepper.



Hope you enjoy!

Tanisha xx

Mum’s Apple Crumble


It’s Mothers Day after all, so I feel as though I should post one of my mums best recipes: the humble crumble – I did not plan that (just saying)!

Autumn is well under way here in Perth and things are really starting to cool down. Which means that all things food are starting to heat up!

One thing, I love about winter is the food. I adore a good curry, soup, risotto, or warm cake or pudding. But one meal in particular stands out, and that would have to be my mums crumble! That has to be one of my favourite desserts ever (only behind cheesecake)!! Especially when it’s paired with homemade custard – now that’s next level!

I have posted a crumble recipe before but that was more of a healthy, modern crumble recipe by Donna Hay, however, this one is very traditional. The only thing different to most of the recipes you guys make at home is that I decided to use Amy’s Grains instead of oats in this recipe to add a little bit more of some wholegrain goodness in there!

This recipe is solely my mums so I owe all the credit to her. She is one of those people who just chucks random estimated amounts of ingredients into a recipe and it always seems to work out just perfectly. I seriously don’t know how she does it because if I tried that it would not end well, let me tell you!! As a result, the quantities of the ingredients in this recipe are merely a guide and crumble is a fairly forgiving recipe so do not stress out too much if you don’t have the correct amount of ingredients!

Nonetheless, happy cooking!



Mum’s Fruit Crumble

Serves 4 – 6


  • 8-10 apples*
  • 2 – 3 tablespoons caster sugar*
  • Cinnamon quill (optional)
  • Vanilla bean (optional)
  • ¾ cup Amy’s Grains or rolled oats*
  • ¾ cup plain flour
  • ½ cup coconut
  • 125 grams chilled butter
  • ½ cup caster sugar


  1. Preheat the oven to 180 degrees.
  2. Peel, core and chop the apples. Place them in a casserole dish, along with the cinnamon quill and vanilla bean, and sprinkle with the sugar. Bake in oven until softened but not soggy – about 30 minutes.
  3. Meanwhile, combine all the dry ingredients together. Rub the butter into the dry mixture with fingertips until it resembles breadcrumbs. Add more butter if need be.
  4. Once the apples are cooked pour over crumble mixture and return to oven.
  5. Cook for 30 minutes until golden brown and crunchy.
  6. Serve with homemade custard or some ice cream!


  • * Apples can be substituted for most other seasonal fruits. I recommend pear, nectarines, plums, apricots, rhubarb or berries.
  • * For a softer more fudgier crumble topping use brown sugar. Caster sugar creates a more crunchy topping.
  • Just a little reminder that you can get 20% off anything on the Amy’s Grains and Eating Fit website with my promo code AMYe7ec.


Also, I’d like to wish a very big Happy Mothers Day to all the mothers out there! I hope your day was as wonderful as this crumble is!!


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!!!



Honey Crunch Granola + an exciting announcement!


Guys, I have an exciting announcement to make (if you couldn’t already tell from the title of this post)…..

I have recently been named one of the new ambassadors for Amy’s Grains and Eating Fit!!!!


Now, if you have absolutely no idea what I am talking about then bare with me.

Amy’s Grains is an Australian company specialising in making healthy and nutritious breakfast products for weight loss, athletes and just about anyone! It is run by Amy Gianotti – a ‘passionate foodie’, dietitian, and personal trainer. “Amy recognises the importance of starting the day with a nutritious breakfast that offers superior nutrition to fuel the body. Her unique 6 whole grain blend of oats, barley, triticale, spelt, brown rice, and rye, is designed to keep you satisfied and trick those appetite hormones making weight loss more achievable. 100% wholegrain, it gives you long lasting energy to take on your day!” For more info head to:

Eating Fit is also run by Amy and her partner Lucas who is also a personal trainer. They are able to provide you with personalised training and eating programs to suit your needs. For more info head to:

Amy also has a fabulous E-book called ‘Fit Fabulous Foodie’ with heaps of nutritional advice and information, plus some pretty good-looking recipes, so if that sounds like your kind of thing then you’re in luck because I have a special promo code (AMYe7ec) that you can use to get a 20% discount on!


So, to kick start this amazing opportunity I bring you my first recipe featuring Amy’s Grains. I hope you enjoy!



Honey Crunch Granola


  • 3 ½ cups Amy’s Grains or rolled oats
  • 1 cup almonds
  • ½ cup pepita seeds
  • ¾ cup + 2 tablespoons wholemeal flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup dried cranberries (craisins)*
  • ¼ cup coconut oil
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk


  1. Preheat the oven to 150 degrees C.
  2. Line a large baking pan with baking paper.
  3. Mix the oats, nuts, seeds, flour, baking powder, salt and cinnamon together in a large bowl. Stir in the cranberries.
  4. Whisk the coconut oil, honey, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine.
  5. Spread the granola mixture onto the pre-prepared pan evenly.
  6. Bake for 15 minutes; stir once. Bake for another 15 minutes until. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.


  • * You can substitute the same amount of dried cranberries with any other small dried fruit e.g. raisins, sultanas, dried cherries, dried blueberries etc.
  • The inspiration for this recipe is from Pinch of Yum’s ‘Big Cluster Peanut Butter Granola


About the granola:

This granola is a little bit different to what I usually make because a few additions to the ingredients list:

  • Firstly, the Amy’s Grains, they’re not much different to oats and make a nice change!
  • The wholemeal flour adds to the overall volume of the granola and helps to create the perfect clusters.
  • Whilst the baking powder adds to the cluster perfection – to be honest I’m not really sure what it does!!
  • The almond milk helps to create a runnier wet mixture without sacrificing the flavour or needing to use extra oil.

Please don’t be worried about the large amount of honey in this recipe. 2/3 cup may sound like a lot but in reality it’s actually not that much considering this recipe makes A LOT of granola, it does have 3 ½ cups oats and ¾ cup wholemeal flour! Volume, people!!

Also, the honey flavour is not too overpowering, it is just the right balance. In fact, the first time I made this recipe it was just right but the second time I made it I used all the exact same measurements as before yet I felt that there wasn’t enough of a honey flavour, as I had used a different type of honey that was not as strong as the first.


This is probably my most clusterific granola yet and I am so very proud of my self for being able to match the epic clusterific proportions of those so called ‘healthy’ commercial brands who use sugar and oil to achieve their cluster perfection. Don’t get me wrong, I love those granolas but everyone just needs a little bit of a break from the sugar overload every now and then! So GO ME for achieving this mean feat with all the wholesome and nutritious ingredients and not a hint of refined sugar!

This extremely clustery granola is perfect for snacking on, topping yogurt, smoothie bowls, nicecream and the real stuff (ice cream – if you so wish) to achieve that desired texture contrast everyone dreams on. Or you could just eat it with milk and fruit like I do, when I can’t be bother being fancy. As with most granolas this goes great with banana, berries and mango, and probably just about every other fruit known to man! I have been making good use of the great supply of ripe mangos I have at the moment thanks to my granddad who delivered even more the other day!


Tanisha xx