Paleo Naan Bread

This recipe is super easy and we always make it with our favourite butter chicken. This recipe can also be adapted to make paleo wraps/tortillas. There is a note below about altering the recipe to achieve this.

Happy cooking!

Wet Ingredients

  • 2 Eggs
  • 1 cup Coconut cream
  • 100mL of water
  • 1 tbsp Olive Oil

Dry Ingredients

  • 5 tbsp Coconut flour
  • 1/4 tsp Sea salt
  • 3/4 cup Tapioca flour
  • Butter/ghee/coconut oil to cook in

Step 1: Combine wet ingredients and whisk well.

Step 2: Combine dry ingredients in a separate bowl.

Step 3: Add the two mixtures and combine well until smooth consistency is formed. It should be like a thick pancake batter. If it is too thick, add water 1 tbsp at a time until desired consistency is achieved.

Step 4: Cook the same way you would pancakes, in a fry pan with a little oil, and flip when golden brown or bubbles start appearing.

This recipe can also be made into wraps, by decreasing the coconut flour to 3 tbsp, and having a runnier batter.

Paleo Double Choc & Walnut Cookies

Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.

This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.

double choc cookies7

Dry Ingredients:

3 tbs coconut flour

1.5 cups almond meal

1 tsp baking powder

1/2 tsp salt

1 cup walnuts (roughly chopped)

1 cup cacao powder

Wet Ingredients:

1 tsp vanilla essence

1/2 cup butter or coconut oil

3-5 tbs honey/maple syrup/coconut nectar

100 g of 90% dark chocolate or cacao wafers

2 eggs



Step 1: Preheat the oven to 175*C.

Step 2: Add all dry ingredients in a bowl, and mix to combine.

double choc cookies5

Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.

Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.

double choc cookies6

Step 5: Combine all the ingredients well, and roll into little balls.

double choc cookies3

Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.

double choc cookies

To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!


The Life Changing Loaf of Bread

My dear friend, Kathryn appears on the blog today, with a lovely guest post. I have whipped up this recipe myself, and it really did take me less than 5 minutes to prepare.

Kathryn is a recent graduate of Chiropractic at RMIT. She is very in tune with wellness and movement, and their practical applications in daily life. In her spare time, she loves the great outdoors, Cross Fit and functional movement, and even speaks a little French on the side. She is such a multi-talented person!

life changing loaf of bread2


I have been wanting to make this little gem for quite awhile – and with the end of University and a post-wisdom tooth recovery on the horizon I finally had an opportunity!

I was a little hesitant at first as I tend to avoid all grains (it has oats in it), but I let that slide as my curiosity won out.

In fact, I used organic raw rolled oats (which have had less processing in them than regular raw oats), and was informed by the nice man in the health food shop that they are actually quite nutritious.

In terms of effort this is a one bowl wonder that takes about two minutes to whip together.

Definitely let it sit in the tin for at least a couple of hours before you bake it, it make sure it goes nice and dense.

If you can be patient, it really is best to let it sit for a good few hours to cool before you cut it, as it will be crumbly. In fact the next day after some time in the fridge is best.

I have had it with poached eggs and avo, with tahini, peanut butter, cold roast potatoes – really the sky is the limit.

I tried it toasted this morning as well, very very scrummy!

Go – Make It – Enjoy.



The Life-Changing Loaf of Bread
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
2. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
3. Smooth out the top with the back of a spoon.
life changing loaf of bread
4. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
5. Preheat oven to 350°F / 175°C.
6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
7. Remove bread from loaf pan, place it upside down directly on the rack in the oven and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped.
8. Let cool completely before slicing (difficult, but important).
9. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Raw White Chocolate and Macadamia Treats

These are seriously amazing. Just amazing.

They are raw, dairy free, refined sugar free, gluten free and have the most amazing flavour.

This is the kind of recipe that I keep on hand if I have guests coming over, and want to impress them with a healthy treat. People never guess that the ingredients are nourishing and good for them!



1 cup macadamias

1 cup of desicated (or flakes) coconut

1/3 cup honey (or maple syrup for vegan option)

1 tablespoon coconut nectar

1/3 cup coconut oil

1 tablespoon vanilla extract (or the seeds of 1 vanilla bean)

1 cup of tahini

1 pinch of salt


Step 1: In a saucepan, over very low heat, melt coconut oil and honey together. The temperature needs to be kept low, so as to not denature the ingredients (or else it wouldn’t be classified as raw!)

Step 2: Once they have started to melt, add the tahini and vanilla essence, stirring for 1-2 minutes more.

Step 3: In a bowl add macadamias, salt and coconut.

Step 4: Add the tahini mix to the macadamias and stir through until all the ingredients are combined.

Step 5: In a loaf tin (or small tray) line with baking paper and pour the mix in. Gently agitating the tray so the mixture evens out and becomes flat.

Step 6: Pop into the freezer for 1 hour, until set solid. Cut up into squares and store in the fridge (for a more fudgey texture) or in the freezer (to last longer).

Valentines day special: Gooey, Fudgy Peanut Butter and Chocolate (N)icecream

This one is for the dessert lovers. Regan and I are enamored with this recipe!

The weather has been intermittently steamy and hot, with cool rugged up pyjama days in between. You never really know what you’re going to get, but I always have some frozen bananas on standby for the days when the heat just won’t break.

So simple, this recipe is dairy free, made with ingredients that you (hopefully!) already have in the pantry.

Don’t get overwhelmed by the amount of steps in this recipe- they are quick and easy and the results are totally worth it.


1 frozen banana (per serve)

2 tablespoons of coconut milk/cream

1 tablespoon of peanut butter

2 teaspoons of coconut oil

2 teaspoons of cacao powder

1 teaspoon of maple syrup/honey

1 teaspoon of cacao nibs/crushed nuts for garnishing


Chocolate sauce


Step 1: Melt the coconut oil (or if it’s a hot day and it’s already liquid, just use as is).

Step 2: Mix together the cacao powder, maple syrup and coconut oil. Set aside until serving time.


Step 1: Combine frozen banana and coconut cream in a food processor (or a tall narrow container if using a stick blender). Blend until almost combined.


Step 2: Add the peanut butter to the banana mix, and blend until it is combined and the consistency of ice cream.



Step 1: Working quickly, spoon the ice cream into a bowl.

Step 2: Pour over the chocolate sauce.

Step 3: Garnish with nuts (I used walnuts) and or cacao nibs for extra chocolatey crunch!

Eat immediately and enjoy every last mouthful!


Breakfast Inspiration: Smoothie Bowls

I have seen this craze, all over my Instagram (Follow me:  @cleangreenstudents) and it’s a meal that you can eat pretty much any time of day, but they’re most popular at breakfast time.

What is a smoothie bowl? It is a smoothie, wait for it, in a bowl. With toppings and pretty things on top.

smoothie bowl

I made a Tropical themed bowl. I used spinach, coconut kefir, dates, raw egg and banana in my smoothie. I whizzed that up with the trusty Bamix and poured it into 2 bowls (yes, I had to share with Regan).

On top I sprinkled goji berries, chopped pineapple, mint leaves, sunflower seeds, chia seeds and shredded coconut.

Was it good? It was AMAZING! It was sort of like eating cereal because of all the lovely crunchy things added. The tropical smoothie bowl was filling, nutritious and took about 10 minutes to prepare.

How’s that for a raw, clean green, Paleo, delicious breaky!

Why not make your own, and tag me in your Instagram photo 🙂

smoothie bowl2

Paleo Double Choc Cookies

I was feeling like something a little sweet, and adhering to my February Paleo challenge, I whipped up some sugar free, dairy free, gluten free biscuits.

choc chip cookies

These weren’t super sweet, so maybe add some maple syrup if you’re after something more like a traditional cookie.


3/4 cup thick nut butter

1 cup coconut flour

2 eggs

4 tablespoons raw cacao

1 teaspoon baking soda

1 teaspoon vanilla extract

A pinch of salt

1/2 cup of cacao nibs



Step 1: Preheat oven to 180*C.

Step 2: Mix dry ingredients in a bowl.

Step 3: Whisk eggs and add to the mix.

Step 4: Add the nut butter and combine (this is easily done with your hands)

Step 5: Mix through the cacao nibs. By now the dough should be thick and easily rolled into a large ball.

Step 6: Tear off chunks of dough and roll them in your hands to make a round ball, the size of a golf ball.

Step 7: Place them on a lined baking tray, and pop them in the oven for 10-15 minutes. Don’t try and take them off the tray right away, let them cool first.


Mango, Banana and Chia Parfait

I posted a photo of this gorgeous dessert on my social media, and started getting requests for the recipe.

It was the perfect dessert, I made it frozen and it was like ice cream ❤ It was so creamy and had complimenting textures from all the layers.



1 cup of coconut milk or kefir

2 teaspoons of chia seeds

1 tablespoon of maple syrup

1 cup of mango pieces

1 cup of banana

3-5 tablespoons coconut cream to mix with banana


1. Mix the maple syrup with the chia seeds and coconut milk/kefir. Let it sit for 1-2 hours so the chia seeds swell up.

2. After making the chia mix, place the mango and banana (in separate containers) in the freezer.

3. After 1-2 hours the fruit should be almost frozen, but still a tiny bit soft. Place the mango in a blender and whizz until it’s pureed.

4. Rinse the blender attacment and place banana and coconut cream in the blender and whizz until it is smooth and the consistency of icecream.

5. Layer the chia, banana and mango on top of each other, and serve in a nice glass. Mint leaves, goji berries, shredded coconut are all gorgeous additions on top.

Eat immediately and enjoy!


Gluten Free Spiced Pumpkin Cake

This cake is so moist and decadent, you would never know that there’s vegetables hidden in it! This is a pumpkin cake, with no refined sugar. It is gluten free and has a dairy free option as well. It is such a winner, so so tasty and comforting in cooler weather!



To make your pumpkin puree, simply peel and chop up your pumpkin and dry roast it or steam it. Blend it all up and voila! Pumpkin puree 🙂


2 cups almond meal/flour
¼ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup pumpkin puree (I dry roasted mine and then blended)
4 tablespoons butter/coconut oil, melted and slightly cooled
½ cup honey or maple syrup or a mix of the two
3 large eggs
1 teaspoon pure vanilla extract

Step 1: Preheat oven to 180 degrees C.

Step 2: In a small bowl, whisk together the almond flour, salt, baking soda and spices.


Step 3: In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.


Step 4:Slowly add the dry ingredients into the liquid ingredients and whisk until well blended.

Step 5: Pour the batter into the prepared pan, smoothing out the top with a spatula.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean.


Paleo Beetroot Soup – Nourishing and Tonifying

This is a soup to nourish the body. It is absolutely flavourful and easy to eat. The vibrant colour makes this an impressive dish and would the be perfect addition to a Paleo dinner party. With its potent nutritional benefits, this is definitely one I have added to my repertoire of healing soups, when my body is in need of some TLC.

Research found that beetroots contain anti-carcinogens and can increase the uptake of oxygen by as much as 400 percent, due to the red pigmentation matter in the root. This helps our bodies fight against infection, cancerous cells and increase our cardiovascular system’s health.

Nutritionally, beetroots are full of folate, iron, potassium and vitamin C. There are only 36 calories per 100g of beetroot, which make it a great choice if you are looking for food containing high fibre and low calories.

beetroot soup


1 large onion

2 teaspoons of garlic

1-2 beetroots

700mL of stock (or homemade bone broth)

1/2 cup of fresh herbs (I used parsley, basil and thyme)

1 teaspoon of cinnamon

2 carrots

2 cups of baby spinach

A good pinch of Salt and Pepper

2 tablespoons of butter/coconut oil

Roasted beetroot
Roasted beetroot



Step 1: Drizzle the beetroots in a little oil, salt and pepper and roast the beetroots in the oven for around an hour. I didn’t take the skins off at all for this recipe, but if you feel the need- they can be peeled while raw or the skin can be cut off after roasting.

Step 2: Roughly chop up the onion, garlic, and carrots.

Step 3: In a warm saucepan melt the butter/coconut oil, and gently cook the onion and garlic until the onion is translucent and fragrant.

Step 4: Add the herbs to the saucepan, along with the carrots. After about 2 minutes add the stock and cinnamon.

Step 5: Roughly chop the beetroots and add them to the saucepan. Cover and allow to simmer for 20 minutes, or until the carrots are cooked through. Alternatively, slow cook for 3-4 hours on low. Turn the heat off and add the baby spinach- it will wilt really quickly, this is perfect.

Step 6: Blend (I used my Bamix hand blender) and serve with fresh basil leaves and a drizzle of Greek Yoghurt, feta or goats cheese if you eat dairy.