Green Chia Pudding

This breakfast starts the day off right!!

Since not being able to eat eggs I have been experimenting with different ways of getting a nutrient dense breakfast into my day. I find breakfast is a great way to balance my blood sugar levels and set me up for a productive day and to avoid those slumps where I reach for snacks to pick me up.

Balancing your breakfast to avoid those nasty hunger hormones is vital and as I have said previously it is important to have a mix of protein, healthy fats, fiber, greens and some antioxidants.

This green chia pudding ticks all the right boxes as we have the power house chia seeds as the base, psyllium husks for the fiber, MCT/brain octaine oil and coconut milk for the healthy fat, greens and berries for the antioxidant. This breakfast fills me up and keeps me full for long periods of time as it is low GI. This means it takes longer for the nutrients to be turned into glucose in the blood, this means a slower spike in blood sugar and a slower release of insulin. Great for your hormones!!

The other great thing about this breakfast is you can make it the night before and then team it with my turmeric granola for a nutrient dense breaky. Enjoy xo



1 cup coconut milk (you could use any milk)

3 Tbsp of chia seeds

1 tsp vanilla extract

1/2 – 1 cup of cooked greens

1/4 cup of berries

1 Tbsp psyllium husk

1 Tbsp brain octaine/MCT oil

1 Tbsp cacao nibs

1 Tbsp coconut flakes



  1. Place psyllium husks, coconut milk, greens, MCT oil, vanilla extract in a high powered blender and blend until smooth.
  2. Place the chia seeds into a glass/jar
  3. Pour the blended mix into the glass/jar and add all other ingredients. Stir to combine.
  4. Place in the fridge covered for at least an hour or overnight.
  5. Add some Turmeric granola in the morning and Enjoy!

Nut & grain free Turmeric spiced Granola

An anti-inflammatory hit to boost energy.

For me breakfast needs to be a balance of protein, fiber, good fats, greens and some antioxidants from fruits. This combination helps to turn off all the hunger hormones and stop you from reaching for a snack around 10am.

I have been playing around with granola recipes for a while and I have finally found a combination that works for me and it is based on the famous Turmeric latte. The flaour combination is the same and you get that anti-inflammatory hit first thing in the morning. The awesome flavours are combined with protein, fiber and good fats to get you through the morning.

This is a recipe that you can chop and change depending on what you have in the cupboard and what your preferences are. Chopped nuts is a fantastic substitute or activated buckini’s, puffed buckwheat or quinoa. However you choose this flavour combination is the best so go and experiment with what you have.

I team this with my Green Chia Pudding or just have it with Coyo coconut yoghurt. I am hopeful you like this as much as me, it is so easy and quick to whip up for the week.

Enjoy xo



1 cup of coconut flakes

1/2 cup of pepitas

1/2 cup sunflower seeds

1/2 cup cacao nibs

1/4 cup hemp seeds

3 Tbsp teff

1 Tbsp turmeric

1 Tbsp cinnamon

1 tsp ground ginger

1 Tbsp maple syrup

2 Tbsp melted coconut oil



  1. Turn the oven on to 160 degrees fan forced (180 degrees normal oven)
  2. Melt the coconut oil
  3. I place all my ingredients in the dish I will cook it in to save on washing up but you could put it all in a bowl for ease of mixing.
  4. Mix together
  5. Place in the oven for 10 minutes stirring occasionally
  6. Allow to cool and then place in an airtight container.
  7. Enjoy xo

Jessica Cox Gut Friendly Bread

Easiest and tastiest everything-free bread you will ever make!

OMG!!! This is the winner of home made gluten free bread! And believe me we have tried all of them. The beauty of this bread is that it is egg free, dairy free and can also be nut free. It also works without grains (ie changing brown rice flour to quinoa flour).

Give this a go and you will see that you don’t have to be bread free ever again. Nothing better than warm fresh bread straight out of the oven!

Jessica Cox is a nutritionist and has a fantastic website with loads of recipes, please check it out here.

Enjoy xo

Ingredients (I have changed it a little bit to agree with my dietary requirements)

1 cup sourghum flour

1/2 cup of sunflower meal

1/2 cup brown rice flour or quinoa meal

2 tsp backing powder

1 tsp of cream of tarter or 1 tsp of lemon juice

1/2 tsp sea salt

1 1/2 Tbsp psyllium husk

1/4 cup flaxseed meal

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/4 cup flaxseeds

1 1/2 cups of filtered water

1 Tbsp apple cider vinegar

1/4 cup extra virgin olive oil


  1. Preheat the oven to 160 degrees fan-forced (180 degrees otherwise)
  2. Mix all of the dry ingredients
  3. In a separate bowl mix all of the wet ingredients.
  4. Mix them bowl together and place in a bread loaf tin with parchment paper
  5. Cook for 65 minutes
  6. Serve immediately (the best time!!!) with organic grass fed butter, So good!
  7. Otherwise cut into slices once cooled and freeze.

Enjoy xo