Making your own granola is easy and fun! You can customise it to include the nuts, seeds, and dried fruits that you like. I really like a granola that sticks together and gives you large clumps of nuts and seeds, which is why I pulse the ingredients in a food processor briefly to allow the formation of small and large nut and seed bits.


Firstly, preheat your oven to 140 °C. To make the granola you will need a cup of raw almonds and cashews each, a quarter cup of raw sunflower and pumpkin seeds each, and half a cup of coconut shavings. Combine these in a food processor and pulse a few times, but make sure you haven’t completely pulverised all the nuts.

In a pan, heat up a quarter cup of coconut oil and half a cup of honey to make sure they mix well. Then add half a teaspoon of vanilla powder and half a teaspoon of salt to the pan. Next, add the pulsed nuts and seeds and a cup of raisins to the pan and mix well so that all the ingredients are combined.


Spread the mixture out on a lined baking tray, and bake in the oven for approximately 25 minutes, but make sure the raisins do not burn.


Once baked, let the granola cool for at least half an hour, and then scrape it off and break it up into chunks. Store the granola in tupperware.


The granola is best served on top of yoghurt with fruits, but I think its also pretty good on its own!


  • 1 cup raw cashew nuts
  • 1 cup raw almonds
  • 1/2 cup coconut shavings
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 cup raisins (or any other dried fruit)
  • 1/4 coconut oil
  • 1/2 cup honey
  • 1/2 tsp vanilla powder
  • 1/2 tsp salt


  1. Preheat oven to 140 °C.
  2. Combine nuts, seeds, and coconut shavings in a food processor and pulse a few times.
  3. Heat coconut oil and honey in a pan, mix well, and add vanilla powder and salt.
  4. Add the nut mixture and raisins in the pan and mix well.
  5. Spread the mixture out on a lined baking tray and bake for 20-25 minutes.
  6. Let cool for 30 minutes and store in tupperware.

Courgette Pancakes

Sundays back at university meant only one thing: pancakes. It was my only free morning of the week, where I could lay in bed until I could no longer resist the urge to get up and make myself some pancakes for breakfast. I’ve tried many different types, from the basic egg-flour-milk crepes to Jamie Oliver’s “smoothie pancakes“, the notorious two-ingredient “banana-egg” pancakes (although mine usually ended up scrambled or as poffertjes). These courgette pancakes, like the banana egg ones, contain no grains (and are therefore paleo/gluten free) and very few ingredients: egg, courgette (zucchini), coconut flour, and a bit of salt and pepper.


The first step is to crack and beat 4 eggs into a bowl, and then add salt, pepper, and a tablespoon of coconut flour, and mix well.


Next, grate (or use a food processor blade that does this) a large courgette (approx 1 1/2 – 2 cups grated). Add this to the egg mixture and mix well.


Spoon some of the mixture into a pan and fry in coconut oil on a medium heat until the bottom is browned and then flip and repeat.


This recipe will yield approximately 8-9 fist sized pancakes, so it serves two comfortably.


Add some toppings and eat! These pancakes go very well with nut butter and fig jam.


  • 4 large eggs
  • 1 large courgette
  • 1 tsp coconut flour
  • salt and pepper



  1. Beat eggs in a bowl and mix in coconut flour and salt and pepper.
  2. Grate courgette and mix in with egg mixture
  3. Fry in a non-stick frying pan with coconut oil on a medium heat, flip when bottom is brown and repeat.

Frittata Muffins

Always hangry? On the go? Rushing to the gym, pilates, yoga, work, or uni? Grab one of these frittata muffins to keep you going when you don’t have enough time to cook a proper meal. Even if you aren’t in a rush, they are the perfect snack when that gap between lunch and dinner is just too long! This recipe makes 12 mini frittatas and is entirely made out of eggs, bacon bits, vegetables, and spices; so it is delicious and paleo-friendly.


You will need to get yourself 9 large eggs, and beat them in a bowl with salt and pepper. Next, add three garlic cloves, and a teaspoon of oregano for flavor. Additionally, fry some bacon bits (approx. 250 g) and drain the excess fat.


As always, I used the Magimix food processor to cut up my vegetables, but you could also grate them for a similar result.


This recipe is entirely customisable and you can add any vegetables and spices you want. You could also leave out the bacon bits to make them vegetarian, or substitute the bacon for diced chicken bits. In this recipe, I used one courgette and two carrots. Try to drain as much of the vegetable water as you can in order to make sure the frittata doesn’t get too soggy.


I also added a chopped red bell pepper and a diced red onion.Then, I combined all the vegetables and bacon in a large bowl and poured over egg mixture. Make sure to mix well and then spoon the mixture into a greased muffin tin (or tin with muffin liners).


Bake at 190 °C for 15-20 minutes depending on the size of your muffins. Make sure to check that they are cooked through all the way, as the first time I made the muffins, the centre was still raw and they had to go back into the oven.





  • 9 large eggs
  • 1 tsp oregano
  • salt and pepper
  • 250 g bacon bits, cooked and fat drained
  • 1 large courgette, grated
  • 2 carrots, grated
  • 1 red bell pepper, diced
  • 1 red onion, diced

All of these ingredients can be substituted and can be entirely altered to taste. You could add chopped broccoli, leeks, sweet potato,or fennel. Just try out different variations and decide what you like! You could even add some parmesan or feta cheese on top!


  1. Preheat oven to 190 °C.
  2. Beat eggs with salt, pepper, and oregano.
  3. Grate or chop all ingredients and combine them in a large bowl. Mix through the beaten eggs.
  4. Spoon into greased muffin tray and bake for 15-20 minutes.



Over the past few days I have become absolutely obsessed with plantains! I first tried them a while back in Panama where they are served with almost everything! Plantains are native to tropical climates and are immensely popular in the Caribbean and Central America. In Panama, they were usually served as baked plantain chips, or fried, although they are also used as an ingredient in traditional meals. As a relatively lesser-known fruit, the plantain is essentially a banana but less sweet and generally larger. The key difference being that plantains are used as vegetables and therefore cooked, while bananas are eaten raw as fruits.

So while shopping in the supermarket the other day, I spotted them from afar -next to the yuccas and the other exotic fruits and vegetables- and couldn’t resist buying a couple.


I cook these for breakfast by lightly frying them in coconut oil. They taste a bit sweet (but less so than bananas) and are more starchy, kinda similar to sweet potatoes.


To remove the skin, cut the plantain lengthwise and then peel the skin off. Then, slice the plantain in approximately 1 cm thick slices.


Heat coconut oil in a non-stick pan and fry the plantain slices until browned and then flip them over to the other side and repeat.


Serve with some cinnamon!



  • 1 large plantain
  • coconut oil
  • cinnamon



  1. Cut the plantain in slices.
  2. Heat coconut oil in a pan and cook slices until browned and then flip over to brown the other side.
  3. Serve with a sprinkle of cinnamon.