Pork and Fennel Sausage rolls

These amazing gluten-free sausage rolls came from Life Changing Food – by Jo Whitton & Fouad Kassab. This book is so amazing and these sausage rolls are the bomb! If you want to get your hands on this book then go here!

I changed it a little so I will share with you what I did, but just know that the original recipe is in this beautiful book!


Gluten Free Dough


  • 100g Potato Starch
  • 300g Tapioca or Arrowroot
  • 500g sunflower meal
  • 500g starchy potatoes: peeled and cut into 4
  • 2 chia eggs (2 tbsp chia, 4 tbsp filtered water)
  • 2.5 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp maple syrup


  • Soften potatoes in saucepan and simmer them for 20 – 30 minutes
  • mix all the flours together and set aside
  • blend potatoes, eggs, salt and maple syrup in a blender/thermomix
  • add potato mixture to flour mixture and knead into a dough, use extra arrowroot if too sticky

Pork and Fennel sausage rolls



  • Preheat oven to 200 degrees
  • mince carrot and celery in blender with spices/ essential oils
  • saute with olive oil
  • drain excess olive oil
  • add mince and salt and mix thoroughly
  • divide dough mixture into 4
  • roll into a rectangular shape
  • place mince mixture along the long side
  • roll into cylinder shape and then cut into small pieces
  • place in lined baking tray, brush with olive oil and place in oven for 25 – 30 minutes.
  • Serve with a healthy tomato sauce and Enjoy!! xx

Gooey vegan chocolate brownie.

This one is for the chocolate lovers!

Now this recipe is one which I pull out when I am trying to win over unsuspecting guests. My husbands’ and my tastes have changed since we have been eating minimal sugars, so we are happy with a less sweat treat. However, we know not everyone is at this stage yet… So this recipe has some sugar in it but we use Rapadura which is an unrefined cane sugar. This means this is a treat and shouldn’t be eaten in large quantities. This recipe is also vegan and nut-free. You are going to love this one! Enjoy xo


  • 1 cup Tahini
  • 2 tbsp coconut oil melted
  • 4 tbsp applesauce
  • 6 tbsp rapadura
  • 2 tbsp coconut milk
  • 1 tsp vanilla
  • 6 tbsp sunflower meal
  • 4 tbsp cacao powder
  • 1 tsp baking soda
  • 1/2  tsp baking powder
  • 1/2  tsp salt
  • 1/2 cup chocolate chips (vegan)


  1. Pre-heat oven to 160 degrees fan forced
  2. Mix up melted coconut and Tahini on low heat in a saucepan
  3. Add applesauce, rapadura and coconut milk and mix to combine
  4. Take the mix off the heat and add the rest of the ingredients.
  5. Pour mixture into a lined loaf tray and place in the oven for 22 minutes.
  6. Let it rest for at least 20 minutes before cutting after cooking.

Enjoy xo

PS. If you are not nut-free then you can substitute for almond meal, butter and milk instead.

Slow cooked beef

A winter warming dinner that you can prepare at breakfast!

I have developed a new found love of the slow cooker. It uses very little electricity and you can set it up in the morning so you have a beautiful slow-cooked meal to come home to after work.

This recipe has become a regular in my household and it has even passed the test for the father-in-law (who is very skeptical of the way we eat!). The meat is interchangeable and you can add whatever veggies you like. This is the beauty of the recipe, it can be changed depending on what you have in the fridge and depending on seasonal produce.


500g of beef brisket/silverside/cheeks

1 carrot peeled and chopped

1 zucchini chopped

1 large stick of celery

1 diced onion

3-4 chopped roma tomatoes

1 cup of beef broth or water

1 Tbsp salt

2 Tbsp of Tamari

3 Tbsp rice malt syrup or raw honey

2 Tbsp apple cider vinegar

1/2 Tbsp cinnamon


  1. Add all ingredients to the slow cooker and stir to combine
  2. Cook for 10-12 hours on low
  3. 30 minutes before the meal is ready take 2 forks and gently pull the meat apart and let it marinate in the sauce.
  4. Serve with pumpkin, carrot and sweet potato mash and some greens.
  5. Enjoy xo