Every now and again you make something in the kitchen that you know will be a recipe for life. So simple, ingredients that are always in your cupboard and never fails to make you smile. This was one of those recipes for us.

You can use cooked mashed sweet potato or banana and whichever nut butter you prefer. We tried a few versions…

The Tasty Brownie Rankings

  1. Sweet Potato & Cashew Butter
  2. Banana & Peanut Butter
  3. Sweet Potato & Hazelnut Butter

What goodness is lurking inside

  • Cacao
  • Sweet potato
  • Banana
  • Nut butter
  • Maple
  • Protein Poder

Easy Speedy Brownies

Serves 4

110g banana/sweet potato

60g nut butter of choice

3 Tbsp cacao/cocoa powder

2 Tbsp maple syrup

1 Tbsp protein powder (can be subbed for almond flour)

•Preheat oven to 160 degrees

•Mix everything well in a bowl until a smooth batter forms

•Plonk it onto a silicon sheet/parchment lined tray

•Shape the mix into a rough rectangle

•Bake for 25-30 mins

•Allow to cool before cutting

•Cut into 4 …try not to eat them all (or do if you need to)

We love cooking. Some nights it’s like an episode of Come Dine with Me, hopefully one of the good ones! Other times, after a wild day we would happily sit down to a bowl of popcorn and a protein bar! For those days we have a stack of quick, tasty recipes to turn to that are made using ingredients we always have in the house.

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If you’re new to alternative flours, it’s a bit of a hazardous landscape but hopefully once you read this, you’ll feel a little more confident whipping out the measuring cups. We’ll give you a breakdown on our faves, how to use them and how to make your own.
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Have you ever bought far too much of one ingredient or know you’ll find a soggy bag of spinach in the bottom of your fridge next week! Luckily there are heaps of solutions. These are just a few ways to rescue your fresh produce and a couple of our favourite recipes.

Freeze

Most items are freezable, the main issue is water content but you would be surprised what you can preserve in your freezer. The biggest shock to us was that baked goods actually hold up really well. Similarly vegetables and fruit can be frozen up as smoothie or soup packs; which your future self could be very grateful for when life is super busy.

Greena Colada

  • 1/2 Apple peeled and cut into four pieces
  • Juice of 1/2 lemon (frozen in an ice cube mould)
  • Large handful spinach
  • Small handful mint
  • 1/3 cup pineapple (optional)
  1. Add everything to a freezer bag/Tupperware
  2. Blitz up with 1 cup your favourite milk/water when desired
  3. You could also add in protein if you want the gains

Pickle

This works really well with radish, carrot and beetroot. Just recently at home we had an extremely sad batch of carrots lurking in our fridge. We pickled them in a jar, and have been adding them to just about everything.They are a beaut addition to a buddha bowl , crunchy and tangy with a little heat.

Spicy Pickled Carrot

4 Carrots sliced finely

1/2 red chilli sliced

1) Add to a jar and add enough apple cider vinegar to cover the carrots then store in your fridge.

Ferment

We bought a cabbage to make slaw, ate our body weight in slaw and still had half a cabbage left. So we turned it into sauerkraut. Which is also great on a buddha bowl, a big bowl of stew or an easy way to add some extra nutrients to a healthy fry.

Apple & Allspice Kraut

  • 1/2 cabbage
  • 1/2 apple
  • 1 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp black pepper
  1. Use a Kilner jar with a seal
  2. Peel and save the outer layers
  3. Clean and sterilise (use boiling water, no soap)
  4. Finely slice cabbage
  5. Add to a large Tupperware with the lid and salt. Shake vigorously, this will release the liquid from the cabbage, this is the most important step
  6. Slice apple
  7. Add apple, pepper and allspice to the cabbage and mix well
  8. Press everything into sterilised jar and make sure the liquid rises above the mix
  9. Add the outer leaves and store in a warm cupboard
  10. Check in on the jar after a few days, and open it to release gas
  11. The kraut may take up to 1-2 weeks to ferment
  12. Once fermented (tangy tasting) discard outer leaves and store in the fridge