Mt Warning…

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When I first knew I was moving to a small town I was a little nervous. What if it was really clicky and hard to make friends…? Yet within a few weeks of moving here I enrolled Jack in surfing lessons. And who did I meet on that first morning…? My beloved Natalie, who in a short space of time has become an amazingly dear friend.

She puts up with my incessant movement and ideas and pretty much puts her hand up for each and every adventure I throw at her. And today was no different.

So with the sun shining and all our children in school or day care we set off for Mt Warning. Wow! It was absolutely spectacular and we could not have chosen a better day! It was a gorgeous walk/climb full of lush rain forrest, moss, rocks, birds and peace. And then of course there was the view after the last scramble to the top. Breathtaking to say the least.

We timed it perfectly and by lunch time were happily ensconced at Mavis’s Kitchen tucking in to mouthwatering roast lamb and salad. It goes down in history as one of the best Friday adventures ever!!


Beetroot and Watermelon pick me ups…


The perfect pick me up on a sunny Thursday afternoon…Beetroot and Watermelon Juice.

We (embarrassingly) got caught watching TVSN Shopping channel a few months ago and bought ourselves a ‘we just moved to a beach side town and want to be healthy’ present and invested in cold pressed juicer.

It’s been awesome and I’ve come across some delish recipes….

Power Gulp
Kale, green grapes,  cucumber, granny smith apple

Total Health Booster
Apples, pears, cherries

Antioxidant Supreme
Blueberries, strawberries,  mango

Energy Upper
Lychees in syrup, peaches,  coconut water

Immune Booster
Grapefruit, oranges, kiwis

Post – Workout Refueler
Oranges, almonds, sweet potato, apple

Ginger,  beetroot, carrots, apple


Cold nights and cups of tea…


One good thing about a winter’s night is being in your pj’s and snuggling on the couch with a cup of tea and some chocolate and date biscuits…

80g butter, melted, cooled
2/3 cup agave
1 egg
1/2 cup dates – pre soaked
1/2 cup plain flour
1/2 cup self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
1/4 – 1/2 cup cacao depending on how rich you want them


Preheat oven to 180°C. Line 2 baking trays with baking paper.

I started making this recipe in the food processor as it blends the dates beautifully to make a super smooth biscuit mixture.

Start blending butter and agave, then add eggs and dates. Sift flours, cinnamon and bicarbonate of soda into mixture and process until smooth. I add cacao last and taste as I go to check flavour.

Using a table spoon as a measure place spoonfuls on to a lined tray. Bake for 8 – 12 minutes or until golden on bottom. Cool on trays for 10 minutes, then place onto a cooling rack.


Always in the fridge….hummus


Since healing my body I’ve really learnt how to appreciate food in it’s natural state. Hummus is one of my favourite accompaniments to have with salads, baked sweet potatoes or even tortillas. It’s super easy and cheap to make and lasts in the fridge for up to two weeks.

600g canned chickpeas, drained, rinsed
3 garlic cloves, crushed
100ml olive oil
2 tablespoons tahini paste
1 teaspoon ground cumin
Juice of 1 lemon
1/4 cup water – optional

Place all ingredients in food processor and blend until smooth. Add water if needed.

Raw bountys…


My gorgeous sister-in-law, Claire, told me about a delish sounding raw bounty bar on the Mrs Flannerys website. And of course I had to give it a go!! (Although it would have worked a little easier with your Vitamix Claire!!)

I worked out that it’s definitely important to use organic coconut so it will still contain a lot of the oil. It’s also easier to make it in a larger batch (min 1 cup) so it doesn’t get caught under the blades if using a food processor. (Also good as the whole recipe makes only a small batch and trust me, you’ll want more…)

• 1 cup Organic Desiccated Coconut
• 1/4 cup Organic Coconut Oil
• 1 TBS Organic Maple Syrup (or other natural sweetener ie. honey)

Raw Chocolate Coating:
• 3 TBS Organic Cacao Butter
• 1 TBS Organic Maple Syrup – or natural sweetener
• 2 TBS Organic Cacao Powder
PreparationFor the coconut filling:
• Make coconut butter by placing 1/2 cup of the coconut in a food processor and blend until butter forms
• Once you have the butter – add the rest of the filling ingredients and process until the mixture forms together.
• Pour the mixture into a lined baking dish and place in the freezer to set

For the chocolate covering:
• Melt the cacao butter until it has turned to a complete liquid.
• Then remove from heat and add cacao and maple syrup and mix well, making sure there are no lumps!

Take the filling out of the freezer, and tip upside down to remove from dish. Remove lining/paper and then cut into bit sized pieces.

Next, dip pieces into chocolate coating and pop them back into the fridge to set the chocolate completely.


Paleo brownies….

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Since the TV ban in the O’Shea house hold my little man has decided he LOVES to cook!!! Whether it’s cutting veggies for soup, stirring pots of porridge for breakfast or even better….  stirring the mixture for chocolate brownies……

I found this recipe on an amazing paleo blog called  Eat Drink Paleo. These are a rich yet light chocolate brownie. They are paleo and sugar free – except I put a 85% cocoa chocolate ganache on top. But for a sugar free ganache option you can always use coconut oil, cacao and a little maple syrup.


  • 1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) – 2 to 2 1/2 cups of shredded sweet potato
  • 2 whole eggs
  • 2 tsp vanilla extract
  • 1/2 cup of raw honey, melted in the microwave if it’s too thick
  • generous 1/2 cup of virgin olive oil
  • 1 heaped tbsp of gluten free baking powder
  • ½ tbsp of baking soda
  • 1 cup cacao (reduce that amount if you prefer a milder chocolate flavour)
  • 2 tbsp coconut flour


  1. Preheat oven to 185 °C
  2. Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add baking powder and baking soda and stir.  Add cacao powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. After stirring everything together, pour the mixture into a baking tray greased with a little olive oil. Approx 1 inch thick
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. You can cut it in quarters and remove one part at a time if the bottom stick a little. Leave the brownie cake to cool down before cutting.
  5. Finally, melt some dark chocolate in a bowl over boiling water or in a microwave. Use a spatula to drizzle and spread melted chocolate over the top. Slice into individual serving squares. You can also top them with raspberries or strawberries.

Preparation time: 10 minutes

Cooking time: 25-30 minutes

Number of servings: about 12


Kingy parkrun….


So…. since NO-ONE and I mean not one person out of the 17  I messaged was keen to join me last Saturday morning… this post has to be purely about me and my first ‘solo’ Parkrun experience. (glamorous finish line photo and all!!)

And it was absolutely awesome! Well that was by the time I finally got there…. My Parkrun barcode did not pop out the printer till 7.37am. It was my last ditch attempt after having internet problems all week and being unable to access the link from laptop/phone/printer. (You name it and we had an issue with it last week.)

So I frantically changed out of my uggies and trackies and got to Salt just in time for the 8am start. Lots of gorgeous people and the most sublime environment to run 5kms. And sure I was passed by a mum pushing a pram with her 2 year old toddler and 3 week old son who she’d breastfeed before sliding him into the pram before the start line (And yes she was the first female across the line a good 3.36 minutes before my finishing time of 25.06) But hey what the hell!

Lots of fun for anyone who wants to join me next time….


Soft tortillas with chicken, black beans and avocado


These soft tortillas were divine! We topped them with hummus, chicken, black beans, leafy greens, avocado and parsley pesto. Only made six so it was a perfect lunch time meal for the family during the school holidays.


  • 3 Eggs, Whisked
  • 1/2 C. Almond Milk
  • 2 T. Coconut Flour
  • Pinch of Sea Salt


  1. Combine all ingredients in a medium sized bowl, starting with the eggs.  It is on the runnier side.
  2. Grease a pan and with medium heat, pour mix to make 5-6 inch sized “tortillas.”  It takes about a one minute per side.
  3. Place your toppings on and EAT!