Salty Soldier Slice

This is a nutty, almost caramelly, chocolate delight that wins at every occasion. No refined sugar and gluten free goodness. It’s also a whole foods treat that doesn’t taste like just coconut and dates! 
  • 1 cup shredded coconut
  • 4 large medjool dates
  • 1 cup almond meal
  • 1/3 cup coconut oil


  • Grease a baking dish.
  • Preheat the oven to 155 degrees.
  • Place all ingredients in a high powered blender/ Thermie or Bellini.
  • Blend on high until the mixture holds together when pressed between fingers.
  • Press into tin evenly and use the back of a spoon to smooth and compact the mixture.
  • Bake for 15 to 20 mins, until golden.
  • Remove from the oven and cool on the bench.
A special shout out to my girl Nyssa @nyssatati at Boddy Freedom Fitness for this incredible base recipe.
  • About 400g (ish) Tahini
  • 1/3 cup maple syrup (then a splash more to taste)
  • 2 tablespoons of Maca powder


Place all ingredients in food processor and blend until combined. I do this to taste so don’t be shy to taste and add as you need! It should have a nice nutty flavour.

Once mixed well spread over the cooled base!


  • Absolute Organic Dark Choc chips 3/4 of the bag
  • 2cm of butter (about 2cm piece cut off 250g block)


  • Melt in a double boiler (aka a bowl over boiling water) then spread over the nutty center.
  • Sprinkle with celtic salt! This is the flavour kicker. The salty with the sweet!
  • Place in the fridge or freezer to set. Once set cut into small squares and enjoy! 

Healing Chicken Soup

Chicken Soup is so easy to make and this one tastes delicious is packed full of health benefits and will nip any cold in the bud!

You’ll need:

  • A free range whole chicken
  • 1 onion
  • 1-2 carrots
  • A few stalks of celery
  • 1 parsnip
  • 1 swede
  • 1 – 2 potatoes depending on how many veggies you like
  • Herbamere salt (Coles or Woollies health food section or health food shop) Can use regular celtic or hymalayan salt
  • Butter
  • Spring water
  • Bunch of parsley
  • Garlic

Dice the onion, and chop carrot and celery. Heat some butter in a large pot and add the onion, carrot and celery and saute for about 4 minutes. 

Add the chicken to the pot and cover with water. Add 20 shakes of herbamere and a large handful of chopped parsley. Bring it to the boil and then turn it down to simmer for 30mins. Add the rest of the vegetables chopped and simmer for another 30minutes.

Then take the cooked chicken out and pull off all of the meat and chop it up to add back to the soup.

Serve topped with a minced fresh garlic clove. I love garlic so I put 2 or 3 on mine!! Garlic is fantastic for speeding up your metabolism too and is antimicrobial, anti-fungal! 

This will keep you healthy and warm in the winter months!