Zucchini, Carrot & Olive Loaf


If you ever wondered whether it’s possible to make a grain free, gluten free bread that tastes good, then wonder no more.

Here’s a recipe for those of you who are sensitive to or need to follow a grain/gluten free diet.

Please note that this recipe contains eggs.


Zucchini, Carrot & Olive Loaf

Makes 1 loaf


2 1/2 cups of almond meal

1/2 cup LSA (or more almond meal)

1 tsp baking soda

1 tsp gluten free baking powder

1/2 tsp Himalayan pink salt

1/4 cup of coconut oil

1 cup of grated zucchini, liquid squeezed out as much as possible

1 cup of grated carrot

1/4 cup chopped olives of choice

1/2 tsp dried oregano

1 tsp fresh thyme (1/2 if dried)

4 eggs (the best you can afford, preferably pastured)



Turn on oven to 160 degrees Celcius.  Line a loaf tin with baking paper and set aside.

In a large bowl, add eggs and whisk lightly, add oil, zucchini, carrots, olives and stir well to combine.

In a medium bowl, add all the dry ingredients and combine well.  Combine with wet ingredients and stir until the mixture is well incorporated into each other.

Spoon mixture into the prepared loaf tin, and use a spatula or back of a spoon to smooth the surface.

Place in pre-heated oven and bake for 1.5 hours.  It is ready when a skewer placed in the centre comes out clean.

Be mindful that all ovens are slightly different so start checking the bread after the 1 hour mark.

Leave bread to cool completely before slicing.

This bread stores well cut into slices and in the freezer, or you can store it at room temperature for up to 3 days.  Otherwise, keep unused bread, tightly wrapped in cling wrap, in the fridge.

I like to fry mine on the skillet with a little bit of coconut oil and serve it hot with smashed avocado, lime, chilli and sauerkraut and homemade pesto, fresh tomato and hemp seeds.


Do let me know if you enjoy this recipe by uploading the finished product and #onehungrymami @onehungrymami on instagram.

Peas, love and mungbeans


Black Sesame Ice Cream with Matcha Cookie Base


When I was a child, I was obsessed with Japanese cartoons.  They were colourful, had amazing stories and the best, most beautiful,  kick ass female characters.  From this love of manga, I also developed a love for all things Japanese, mainly sushi and matcha.

Matcha ice cream and lattes are probably my favourite sin food, and whilst I don’t indulge in them much anymore, I do get a taste for some every now and then.  So why not make a healthy matcha treat to fill that void?  No reason not too, let’s do this!

You will have to forgive me with the following recipe, it was done on a whim and thus the measurements are an approximation, but I’m pretty good with telling the quantities of stuff so this should still work out a treat.

Black Sesame Ice Cream with Matcha Cookie Base

Makes 10 slices using a 8 x 4 x 25  slice tin


2 large strawberries (optional)

Matcha Cookie

1 cup raw macadamias

1 cup shredded coconut

2 TBS rice bran syrup

Black Sesame Ice Cream

1/2 cup raw cashews, soaked overnight and rinsed well

1/2 can of coconut milk (cream part only)

3 tsp of black sesame powder*

2 TBS rice bran syrup

stevia to taste


Matcha cookie

Line tray with baking paper and set aside.  In the food processor, add all of the ingredients for the matcha cookie and process until it resembles a medium-fine crumble, that you can press together to hold it’s shape.  Spoon this mixture into the lined tray, press down to make an even surface, and place in freezer whilst you make the ice cream.

Black sesame ice cream

PLace all ingredients for ice cream in a powerful blender, I use a vitamix and it’s the best.  Smooth is the name of the game.

Adjust sweetness to taste.  You can use stevia, more rice bran syrup or sub with maple syrup.

Take the matcha cookie tray out of the freezer and pour in the black sesame ice cream mixture.  Wash and slice each of the strawberries into 3 lengthwise, and press into the ice cream, so that the base of the strawberry hits the cookie base.  You can do this randomly or at equals distances, up to you.

Cover and place in freezer overnight to set or for at least 4 hours.  To serve, let thaw for about 30 minutes before cutting and serving.  If you can be bothered, you can churn the ice cream in the ice cream churner prior to pouring it over the matcha cookie, but if  you’re lazy like me, this way is just fine.  You will have some crystals but if you let it defrost enough, it will have a creamier consistency.

Best enjoyed with a cup of roasted brown rice tea and a sailor moon cartoon.

Peas, love and mungbeans


*black sesame powder can be found at any good Japanese or Korean supermarket.


Roasted Maple Sesame Sweet Potatoes with Cauliflower Fried Rice


If I was asked to name my favourite vegetable, it would definitely be a hard choice, but at the top of the list, closely followed by avocado, you would find sweet potato.  I don’t know if it’s my heritage, but potatoes are very close to my heart.  Fun fact, Peru has 3800 different types of potatoes.  Let’s just take a moment to imagine that…….Ok, that’s a lot of potatoes!

But let’s talk sticky, maple scented, sweet potatoes.   This dish is a winner and such a beautiful way to highlight the natural sweetness.  Served with a cauliflower fried rice, it’ll have you back for seconds.

Roasted Maple Sesame Sweet Potatoes with Cauliflower Fried Rice

Serves 2


1 bok choy, quartered

1/2 medium avocado

1 tsp sesame seeds

Maple Sesame Sweet Potatoes

2 medium sweet potatoes, cubed

1 cup of vegetable stock

1/4 cup tamari

2 TBS cooking sake

2 TBS mirin

1 tsp rice wine vinegar

2 TBS maple syrup

2 TBS coconut sugar

1 TBS stevia powder (or more sugar)

1 tsp of sesame oil

Cauliflower Fried Rice

4 cups cauliflower florets

1/2 cup red capsicum, diced

1/2 cup carrot, diced

1/4 cup frozen peas

1/4 cup frozen corn

1 tsp grated ginger

2 TBS spring onion, white part only,thinly sliced

Himalayan pink salt & freshly ground pepper to taste

2 TBS spring onion, green part only thinly sliced


Maple Sesame Sweet Potatoes

Pre-heat oven to 180 degrees celcius, and line a baking tray with baking paper and set aside.

In a small saucepan, add all ingredients except for the sweet potatoes.  Stir to dissolve the sugar, and bring to a gentle boil.  Lower heat to medium-low, simmer and reduce until the sauce thickens and reduces to about 1/2-3/4 cup.


Pour 1/4 of a cup of the sauce into the sweet potatoes and coat well.  Pour the sweet potatoes with the sauce onto baking tray and spread out.  Place in oven and cook for about 45 minutes.  Turning a few times a long the way so that all sides of the sweet potatoes are coated with the sauce and caramelise.


When potatoes are cooked, turn heat off and leave them inside the oven whilst you make the cauliflower fried rice.

Cauliflower Fried Rice

Add the cauliflower florets to a food processor and pulse until it resembles rice._MG_1043

Add rice to a frying pan (I use a non-stick), and cook on low heat, until most of the moisture is absorbed, about 4-5 minutes.  Add the ginger and rest of the vegetables and cover with lid.  Leave to cook for another 5-8 minutes, stirring occasionally.


Add salt and pepper to taste, then stir in white part of spring onion.  Turn off heat.  Set aside.

Place quartered bok choy in a large bowl, and add boiling water to cover.  Leave for 2 minutes, until bok choy is wilted but still crunchy.  Drain and set aside.

To assemble, divide the cauliflower fried rice, bok choy and avocado in to two bowls, and top with the warm maple sesame sweet potatoes.  Sprinkle the sesame seeds over the sweet potato, and the green part of the spring onion over the rice.




Store the remainder of the sauce in a glass container with a tight fitting lid and keep in the fridge ready for the next batch.  I also use this sauce to marinade eggplant, it goes really well with that too.

I just love this dish.  It’s full of colour and flavour and works well being re-heated.  Perfect for those who don’t include grains in their diet for whatever reason, and it’s still filling due to the sweet potatoes.

Now go do it!

Peas, love and mungbeans







Superfood Chocolate Chia Parfait


If you’re looking for a tasty breakfast that is going to fuel you until lunch time and which is quick enough to throw together, than look no further than a chia porridge.

You need to make the chia the night before and the next day, all you have to do is build it.  It will take no longer than waiting for the kettle to boil for that morning cup of tea.

Apart from keeping you full, I’m loading this beauty with a superfoods boost by using Nature’s Way Super Greens + Cacao powder.  Like the other products in the Super Greens range which I love, this one is full of all the good things you would expect from a greens powder, & also contains probiotics and vegan protein.  I also love it because it has no artificial colours, flavours or preservatives.

I love cacao!  Apart from being delicious, it is also rich in magnesium which is important to keep the heart healthy, as well as building strong muscles and bones, making it perfect for those of us who are big fitness nerds.

You can find the Nature’s Way Super Greens + Cacao at Woolworths, Coles, Chemist Warehouse, My Chemist and Health365.  Highly recommend.  It’s super versatile so if you can’t be bothered making a chia porridge, you have the option of adding it to your smoothie, or just mixing it with water or milk of your choice.  Although I know what I prefer ;)



Superfood Chocolate Chia Parfait

Serves 1


Superfood Chia

2 TBS chia seeds

3/4 cup of milk of choice (I used unsweetened coconut milk)

1 TBS raw cacao powder

2 tsp of Nature’s Way Super Greens + Cacao


1/4 cup of muesli of choice (I make my own, recipe for that later)

1/2 cup yoghurt of choice (I used coconut)

1 cup of strawberries or whatever fruit you like

4 mint leaves


Superfood Chia

In a glass jar with tight fitting lid, add all the ingredients and shake really well to incorporate all of the ingredients.  Leave to sit for about 3 minutes and shake again.  Repeat this process a few times, and then place in the fridge overnight.

The next morning, all you have to do is layer up your add-ons and the chia in whichever way you fancy.



I would love to see your Superfood Chia creations so don’t forget to tag @onehungrymami #onehungrymami so that I can see what you’re up to and get some inspiration.

Peas, love and mungbeans



Overnight Chia Oats


People always tell me that they would eat healthier if they just had the time to prepare healthy food.  There’s always something, they say, and go on to give a host of excuses.  Because at the end of the day, that is what most of us do.  We make excuses for why we can’t exercise, why we can’t eat better, why we don’t have time to visit relatives, e.t.c.  Hey, I’m guilty of it too, we all are.

So here’s a tip, if you can’t wake up early enough for breakfast, or you need something to eat whilst your mobile, make this.

Overnight oats are the lazy person’s gourmet breakfast.  They take little time to prepare, can included anything and everything, and doesn’t have to be boring, as long as you keep changing up the flavour combos.

Here’s the basic recipe that you can adapt depending on how you’re feeling.

Basic Overnight Chia Oats

Makes 1 serve

1/4 cup of wholegrain oats

2 tsp of chia seeds

1/2 cup of milk of choice


Place all ingredients in a container with a tight fitting lid and shake well a few times to mix everything through.  Place in the fridge overnight and it’ll be ready for the morning.

So that’s the basic recipe to get a good consistency, but to make it really tasty, you need to add a few things.

Fruit is always a good idea, as well as things like coconut yoghurt, raw nuts, goji berries, frozen/fresh berries, shredded coconut, spices like cinnamon, cardamon, nutmeg, e.t.c.

You can also blend the milk with whatever fruit you like and the oats will take on that flavour.

For example, blending your milk with berries before you pour it into the container with the rest of the ingredients will make a beautiful berry flavoured, vibrant looking oats.

I also like adding some  superfoods to mine for an added nutrient kick.  Things like spirulina, cacao, maca, acaí, e.t.c.

Here’s a few recipes to get you started.  They are all 1 serving.  Don’t be fooled by their size, they are quite dense and filling.



1 basic ovenight chia oats recipe

1 tsp of raw cacao powder (I used Nature’s Way Super Greens + Cacao)

2 tsp of shredded coconut

1 TBS flaked almond

1 cup of chopped fresh strawberries


Mix all ingredients together really well except for strawberries, place in a jar, top with strawberries and place in fridge overnight.

Alternatively, you can add the strawberries in the morning.

Vanilla and Blueberry

1 basic overnight chia oats recipe

1 tsp of vanilla extract

1 TBS of yoghurt of choice (I used coconut)

1/3 cup of frozen or fresh blueberries


Mix all ingredients together really well, except for the blueberries.  Place in a container and then  top with the blueberries.  Place in fridge overnight.

Bircher Style with Goji and Apple

1 basic overnight chia oats recipe, replace 1/2 cup of milk with 1/4 cup of orange juice and 1/4 cup of coconut milk

1 TBS yoghurt of choice (I used coconut)

1 TBS slivered almonds

1 TBS shredded coconut

1 TBS goji berries

1/2 apple, thinly sliced

1/4 tsp of ground cinnamon


Mix all ingredients together well, leaving some of the apple aside to put on top.

Place into a container, top with the rest of the apple and a sprinkle more of the cinnamon.  Place in fridge overnight.

Peanut Butter

1 basic overnight chia oats recipe

2 tsp of PB2 (powdered peanut butter) or 1 TBS of peanut butter

2 tsp of pepitas


Mix all the ingredients together well, place in a container and place in fridge overnight.

The next day, I like to add in a chopped banana (PB and banana is one of my favourite things) or a handful of chopped strawberries (PB&J sandwich like)

Mixed Berry, Coconut & Almond

1 basic overnight chia oats recipe made with 1/2 cup unsweetened coconut milk

2 tsp of Nature’s Way Super Greens + Reds powder (optional but recomended)*

2 tsp of shredded coconut

1 TBS flaked almonds

1/3  cup of mixed berries


Mix all ingredients together really well, except for the berries.  Place in container and top with frozen berries.  Store in fridge overnight.

*If you can’t find the Natures Way Super Greens + Reds powder, blend 1/4 cup of frozen berries with 1/2 cup of the milk that you’re making the overnight chia oats with.  Pour this into the oats and chia.

Ok, now it’s up to you, so go forth and mix it up.

Don’t forget to tag @onehungrymami #onehungrymami on instagram so that I can see your creations and get some inspiration on new flavours.

Peas, love and mungbeans