Healthy Recipes And Precious Times Spent With My Momma

Spent my day off hangin’ with my momma. I made her breakfast, took her grocery shopping, bought her cold-pressed juice and prepared her lunch. Can you tell how much I love her? I love my daddy too he’s just super annoying to hang out with that’s all (haha). By the way, he wanted me to mention him in my blog “tell them his name is Sirous,” he said. Crazy. Anyways, here are the recipes for you. I miss you all so much by the way! Auntie Pouneh, Laura, Randy, Jose and family, Hiromi and Olivier, Akiko and Lifa, Mr. and Mrs. MacLean, Dave and Maria etc. etc. all of ya!

Turmeric, Zucchini and Carrot Muffins (vegetarian, can be gf, dairy-free, refined-sugar-free):
2 free range eggs
2 tbsp olive oil
full 1/2 cup of grated carrots
full 1/2 cup of grated zucchini
1 cup almond flour
1/3 self-rising flour (use a GF alternative here to make muffins GF)
1/4 cup oat milk
1/2 tsp baking soda
1 tsp apple cider vinegar
handful of raisins
big pinch of salt, pepper, red chilli powder and turmeric (little more turmeric won’t hurt)
small bunch of torn italian parsley

Mix everything together, pour into a greased muffin tin, bake at 160 degrees for 20 or so minutes. Muffins ready when golden on top and fork comes out clean. Let cool before nomnom.
Beetroot Energy Salad (raw, vegan, gf, hipster):
2 large beetroot, peeled and grated
handful of raw pumpkin seeds
handful of raw sunflower seeds
juice of half a lemon
1 tsp soy sauce
1 tsp olive oil
pinch of salt and pepper

Mix together and enjoy – das it!

There Is Nowhere Morning Does Not Go

Morning is an important time of day, because how you spend your morning can often tell you what kind of day you are going to have. (Lemony Snicket)

Turns out waking up early is even better for me than I originally thought. This morning was an adventure I’ll never forget. So I embarked for my usual 5.30am walk only to be stopped halfway by an ojichan (old citizen). He asked where I was from, what I was doing here etc and long story short, he took me to his garden where he showed me his eggplants, watermelons, broccoli, figs, persimmons and other fruits and vegetables before ripping out a big cabbage head for me to take home. Next, he introduced me to his wife who also gifted me fresh produce: capsicum, parsley and cucumber. Since it was still early by the time I got home, I whipped up a quick batch of blueberry muffins to return to the old couple as a thank you before heading to work. When I got there…well, I’m sure you can imagine their smiles and feel their warmth.
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Today Is The Day

My parents arrive TONIGHT! In Japan for their first time! YAY! Naturally, as Anisa does, I spent last night baking for them. I baked my “Bluberry and Lemon Yoghurt Loaf” into muffins using raspberries in place of the little blue babies. And, I made my “Vegan Chocolate Cupcakes” into a loaf, with the addition of macadamia nuts mixed both through the batter and sprinkled on top of the thing. Also, at one point I had a mini, okay major, panic attack because I’d so obviously overfilled my muffin tray and visual evidence clearly indicated that they were destined to merge into one giant cookie, which on second thoughts wouldnt be that bad a thing (hehe) but thank heavens for the brilliant invention of the silicon tray cos I managed to get them out just fine and look at that.. now they’re sporting, perhaps the sexiest muffin-tops I’ve ever seen ;)

Flourless peanut-butter and banana muffins

Yes, no flour.


1 cup nut butter (I used peanut)
2 bananas, mashed
1/2 cup of almond meal
3 tbsp honey or maple syrup
3 free range eggs
1 tsp baking soda
1 tsp apple cider vinegar
optional oats for topping

Preheat oven to 160 C and grease a 12 slot muffin tray (I ate one).

Mash all ingredients together in a large bowl.


Bake (25-30 min)




Healthy okara (soy pulp) and banana muffins.

Good morning!

(less)swollen-ankle girl here. I am slowly recovering! Thank, God.

Last week I baked muffins (yes, more muffins!) using my okara and banana cake, recipe (here) except muffanised. Luckily, they turned out well and, were the perfect size to carry around (in my handbag) in case of hunger pangs and/or sugar withdrawals! If you can get your hands on some okara please try these and let me know what you think! I hear okara is also great for vegan/vegetarian burgers – next on my list of things to try.

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If “muffin girl” didn’t have fat connotations, you could call me it.

I’m so proud of my toaster oven! I can’t believe how good my baking’s turning out (yes that was me totes complimenting myself). Last week I baked my famous blueberry and walnut muffins (and by famous I mean my mother likes them), pictured above, recipe here and tonight, I baked these sweet potato, walnut and fig beauties, recipe there(below):

3 free range eggs
1/4 cup oil (i used organic extra virgin coconut)
1 small mashed banana (for binding purposes only)
3/4 cup of cooked mashed sweet potato
2 tbsp pure maple syrup or pure honaaay
1 1/2 cups flour (I used wholemeal but any GF alternative will do)
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
4 or 5 dried soft figs (chopped)
1/2 cup chopped walnuts

Mix the eggs, oil, banana, sweet potato and maple syrup together

Add flour, cinnamon, baking soda and salt

Gently fold in figs and walnuts

Divide batter evenly in a greased muffin tray

Bake at 180C for about 23 minutes

Let cool before nom nom

lazy (but healthy) apple pie muffins

1 can of additive free, 100% natural diced apples
3 free range eggs
1 3/4 cups wholemeal flour (use 2 cups almond meal if GF)
1/4 cup oat bran (use GF bran if GF, well duh)
1 heaped tsp baking soda
1 tbsp apple cider vinegar
1 tsp ground cinnamon
1/4 cup coconut oil (any oil will do)
2 tbsp honey or maple syrup
1/2 cup chopped walnuts

Preheat oven to 180C

Chuck all ingredients (except walnuts) in a food processor and whizz until combined

Add walnuts and pulse to combine

Evenly divide batter between a greased muffin tray

Bake for 30 min or until the fork comes out clean

*refined-sugar free
*dairy free
*gluten-free (if using almond meal and GF oat bran)

Blueberry and Walnut muffins

The weather here in Christchurch has been playing up lately (to say the least) and my favourite clothing stores are already stocking coats, jackets and everything in long-form: sleeves, pants, socks etc. So for my Sunday baking I thought it appropriate to use blueberries one last time. You know, before they all disappear from our supermarket shelves and I need to flavour everything with pumpkin – which isn’t necessarily a bad thing but yeah. I think it goes without saying that they’re delicious but they’re also naturally free from gluten, refined sugar and dairy. Meaning they’re the ideal healthy treat for morning/afternoon tea or whenever you feel like a muffin-break minus the excessive sugar/calories.

the creamy top of a can of coconut cream 
3 free range eggs
1/4 cup oil (i used coconut)
1/4 cup honey or maple syrup
1 cup wholemeal flour (use rice flour if GF)
1 1/2 cup almond meal 
1 tsp baking soda
1 tbsp apple cider vinegar
1 cup fresh blueberries 
1/2 cup raw walnuts 

Preheat oven to 160C

Place all ingredients except blueberries and walnuts in a food processor and whizz until combined

Turn your food processor off if wanting to avoid unnecessary accidents and using a spoon carefully mix in the blueberries and walnuts

Divide batter between a greased muffin tray

Bake for about 20-25 minutes.

Let cool before nomnom

Serve with a cuppa of your fave hot beve and take some time out! It’s Sunday for crying out loud.


Mini Nutritious Banoffee Muffins

When we crave sugar, it is usually our body’s way of telling us to eat something nutritionally substantial, and these delicious banoffee muffins are exactly that! Made with rich and wholesome ingredients, they’re naturally free from gluten, egg, dairy and refined sugar.

A brief note on LSC powder:
LSC combines three nutritional powerhouse ingredients: Linseed, Sunflower Seed and Chia Seed – into one amazing “superfood”, offering a wealth of benefits. Rich in dietary fibre and omega goodness, LSC also provides protein and a plant-based source of energy, not from “sugar rush.”  In addition, LSC is packed with soluble fibre that improves elimination and reduces bloating while making you feel fuller with fewer calories.

1 cup almond meal 
1/2 cup oat bran (gluten-free available)
2 ripe bananas
2 heaped tbsp raw honey (or maple syrup)

1/2 cup nut butter (I used peanut)
5 tsp ground LSC (linseed, sunflower and chia seed)
1 tsp baking soda
1 tsp cinnamon

Preheat oven to 160 C

Mix all ingredients in a food processor then transfer to a greased muffin tray.

Bake for 20-25min or until fork comes out clean.

Soft, chewy and delicious. Enjoy X

Carrot Cake Cupcakes (that children, is ‘alliteration’)

Because the balls alone did not satisfy. (Get your mind out of the gutter!)

2 cups grated carrots
2 cups almond meal 
3 free-range eggs
1/2 cup oil (I used sunflower but you can use coconut or whatever)
1 cup raw coconut sugar (or 1/2 cup honey/maple syrup if you prefer)
zest of one orange
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda

1 cup crushed raw walnuts
1/2 cup organic raisins

toppings of choice (I used silvered almonds and coconut chips)

Preheat the oven to 160C.

Combine all ingredients (except walnuts and raisins) in a food processor and whizz until well combined.

Pour mixture into a large mixing bowl. Add walnuts and raisins then mix well with a spoon.

Pour batter into a greased muffin tray. Bake for 30 min or until the fork comes out clean.

Let cupcakes cool completely before removing from tray – very difficult, I know. But, patience is key if wanting muffins to stay in tact.

Enjoy X

*refined-sugar free