Healthy Brownies

Healthy Brownies

Could this be the best brownie recipe ever? I think so … and I mean out of all the brownie recipes, not just the healthy ones! Crunchy on the outside, soft and gooey in the middle. Oh yes please!




  • 250g unsalted grass fed butter or coconut oil
  • 1/2 cup dark choc chips (72% or more)
  • Stevia to taste
  • OPTIONAL 1/4 cup rice malt syrup (leave out for a lower carb count)
  • 2 heaped Tbsp. raw cacao powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • A few shakes of Himalayan rock salt (pink salt)
  • 3 eggs, lightly beaten
  • 1 cup almond meal/flour
  • 1 tsp. baking powder
  • OPTIONAL About 15 macadamias ‘smashed’ (I put them in a ziplock and hit them (gently) with a rolling pin!)
  • Desiccated coconut for serving (optional)


Traditional Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. Heat a medium sized saucepan over medium heat.
  3. Melt butter and chocolate in saucepan, and add rice malt syrup if using and stevia.
  4. Remove from the heat and stir in cacao and vanilla.
  5. Add eggs and stir well.
  6. Add almond meal and baking powder and mix well until all ingredients are incorporated.
  7. Gently fold macadamias through mixture.
  8. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be)
  9. Bake in oven or air fryer for about 25 minutes until done.
  10. Let sit before slicing (this is easier if left in the fridge overnight)

Thermomix Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. In Thermomix bowl, add butter, chocolate chips and rice malt syrup (if using) and melt for about 4 minutes/60C/speed 2.
  3. Check, and melt for a little longer if necessary.
  4. Remove MC and add cacao and vanilla through the hole in the lid while stirring gently.
  5. Continue mixing gently while you add the eggs through the hole.
  6. Add almond meal and baking powder also through hole in lid.
  7. Increase slowly to speed 5 for about 4 seconds.
  8. Reduce to gentle/stir, add macadamias and stir until combined.
  9. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be). I use the baking tray accessory for the Philips XXL air fryer.
  10. Bake in oven or air fryer for about 25 minutes until done.
  11. Let sit before slicing (this is easier if left in the fridge overnight)
Healthy Pancakes

Healthy Pancakes

We we eat pancakes a lot, at least a couple of times a week. I’ve tried heaps of different recipes and while there are a few good ones, I find this to be the best! These are gluten free, dairy free, sugar free and lower in carbs than traditional pancakes, although not as ‘low carbs’ as some other of my recipes (that contain dairy).
They are fluffy and ‘flippable’ which I love … OK, I love watching Chris flip them! He’s pretty good at it, and I love his facial expressions before, during after. Lol.


  • 250g blanched almond flour (the lighter coloured one)
  • 250g tapioca flour (arrowroot flour)
  • 3/4 cup coconut flour
  • 2 tsp baking soda
  • 5 eggs
  • 500-700 g coconut milk (or milk of choice, or even water) Add more for thinner pancakes and less for thicker
  • Optional sweetener of choice (we don’t use one)


  1. Combine all ingredients really well (I use my thermomix and give it a really good blitz).
  2. Cook one side in a preheated pan over medium heat until bubbles form and then flip (give it a go!) to cook the other side.



Chilli Sauce (Thermomix)

Chilli Sauce (Thermomix)

This is an old favourite (as you can see it was first made in the TM31!)


  • 300g chillies (your choice!), halved and deseeded (wear gloves If using hot ones)
  • 1 medium red capsicum, seeds removed and quartered
  • 1 onion, peeled and halved
  • 6 cloves garlic, peeled or 1 Tbsp. Garlic powder
  • 30 g fresh ginger, peeled
  • Pink salt to taste
  • 4 Tbsp. olive oil
  • 1 Tbsp. rice malt syrup
  • 1 Tbsp. honey


  1. Place chillies, capsicum, onion, garlic and ginger into TM bowl and blitz for 10 sec on speed 8.
  2. Scrape down sides of bowl (be careful of fumes – they made me cough!).
  3. Add olive oil, rice malt syrup, honey and salt and cook for 40 min at 90ºC on speed 1.
  4. Let cook slightly before storing in glass jars in the fridge.


  • Makes about 4 cups
  • Will keep in fridge about 4 weeks
  • Freeze in ice cube trays and drop into dishes when cooking
  • Use stevia in place of rms and honey for a lower carb option
  • Make a hot chocolate after washing the bowl not too well and you will get a chilli hot chocolate! (yep – did this accidentally and it was great) haha!



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Sweet Potato Brownies

Sweet Potato Brownies

This is a recipe from eatdrinkpaleo that popped up my screen when I was searching for ‘Paleo brownies made with sweet potato’, and boy I’m glad it did! I’ve tweaked it slightly, and it is ridiculously good – incredible! Yum. Yum. Yum!

Please be aware that it contains sweet potato and honey, and will therefore be higher in carbs than the recipes I usually make – this is Paleo, not LCHF. To reduce the carb count you could try Xylitol or stevia as the sweetener (I haven’t tried this yet). Punch the numbers into MyFitnessPal to calculate whether or not this will fit into your macros for the day. Remember, it is a treat food – not an everyday dessert! 🙂


  • 2-3 cups greated sweet potato
  • 3 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey
  • 2 tsp. vanilla extract
  • ½ cup raw cacao powder, sifted
  • 2 tsp. baking powder
  • 2½ Tbsp. coconut flour


  1. Preheat oven to 185°C – oven must be hot before putting the brownies in. (Ignore if baking in air fryer)
  2. In a large bowl or blender (I use my thermomix), combine sweet potato, eggs, vanilla, honey and coconut oil and stir/blend until completely mixed together.
  3. Add cacao powder, baking powder and coconut flour.
  4. Stir/blend until completley mixed. ( I annihilate mine until it’s super smooth! lol)
  5. Pour mixture into a baking dish lined with baking paper and lightly greased.
  6. Bake 25-30 minutes.
  7. Remove from oven and let cool for 10 minutes before carefully removing the brownie cake from the tin. Allow to cool for a further 10 or so minutes on a wire cake rack.
  8. Transfer the brownies (paper and all) to a chopping board and cut it into squares.


  1. Add cacao nibs for a chocolatey crunch.
  2. Add desiccated coconut
  3. Use rice malt syrup in place of honey
  4. Drizzle with some melted chocolate
  5. For egg-free, replace the 3 eggs with 3Tbsp of golden flax seed flour and 9 Tbsp. water

Turn it into a self-saucing pudding by pouring the mixture into a greased baking dish and

  1. Mix 1 cup boiling water with 2 Tbsp. rice malt syrup and 2 Tbsp. cacao
  2. Gently pour over batter
  3. Bake for an additional 15 min (total of 45 minutes at 180 degrees)
Chicken & Veggie Soup

Chicken & Veggie Soup

This was my first ever attempt at creating a meal in the thermal cooker – and it turned out fabulous! So tasty! 🙂 And it only required 30 minutes of electricity/gas.


  • 2 large brown onions, peeled and chopped
  • 2 medium eggplants (cubed)
  • 1 medium sweet potato, peeled and cubed
  • 6 chicken thighs, skinless and boneless
  • 2 cups bone broth or stock (chicken or beef)
  • ⅓ cup white wine (optional)
  • 1 can crushed tomatoes (28 oz)
  • 1 Tbsp. mixed herbs
  • 3 Tbsp. crushed garlic
  • Salt and pepper to taste
  • Oil for sautéing (I used onion infused olive oil)
  • 1 cup baby spinach (optional)
  • 1/2 cup cream/sour cream or coconut cream (optional)

Slow cooker method:

  1. Place all ingredients in slow cooker (except sour cream ).
  2. Cook on low for 6-8 hours or high for 4 hours.
  3. Stir in sour cream or dollop on top.


Thermal Cooker Method:

  1. Heat oil in large inner pot over medium-high heat.
  2. Add onion, garlic and zucchini and cook until onion is translucent and zucchini is starting to brown.
  3. Add remaining ingredients (except sour cream and baby spinach) and stir to combine.
  4. Bring to the boil, cover with lid and reduce to a fast simmer/slow boil for 30 minutes.
  5. Remove from heat and place into thermal pot and case.
  6. Close the lids/do up the zipper etc.
  7. Leave for at least 5 hours.
  8. Open and remove from inner pot from case.
  9. Stir through optional baby spinach and/or cream/sour cream/coconut cream.
  10. Return inner pot to heat and simmer for 1/2 hour before serving
  11. Serve topped with Parmesan cheese.

Surprise! It worked .. and it tastes amazing 🙂


  • Stir through some sour cream/coconut cream right before serving.
  • Add baby spinach and place pot back on stove to simmer for half hour before serving
2 Minute Bread

2 Minute Bread

This has to be the easiest ‘bread’ recipe around! It takes 2 minutes to cook and even less time to prepare.





  • 1/2 cup almond flour
  • 2 large eggs
  • 2 Tbsp. oil (melted butter, melted coconut oil, avocado oil)
  • 1 tsp.baking powder
  • Pinch or two salt


  1. Combine all ingredients in a bowl with a flat bottom.
  2. Microwave for 2 minutes.
  3. Slide a knife around the edge to loosen, and tip to slide ‘bread’ out.
  4. Use a knife to slice in half (carefully).


  • Toast it and top with butter
  • Pan fry in butter and make a toastie!
  • Eat it as you would any ‘normal’ bread.