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


Banana Chocolate Cream Pie in your face!


You know what’s awesome?  When you try something and it works out like a dream.  That was the case with this dessert.

I swapped from my usual sweetener to using powdered stevia to try it out and it turned out so good.  I’m really impressed with this stevia as there’s no after taste.

This recipe is easy and keeps well in the fridge for up to 4 days.

You will need a blender and a food processor.  If you don’t have a blender that’s cool, just use your food processor to make the chocolate cream but make sure you get all the lumps out.

Let’s dance.

 Banana Chocolate Cream Pie

Banana Chocolate Cream Pie

Makes one 20 cm pie dish


1 banana

Chocolate Cream

3 small avocados or 2 large ones

1/2 cup of unsweetened almond milk

2 TBS of powdered stevia (I used Natvia brand)

3 TBS raw cacao powder

1 TBS of arrowroot powder

1 tsp of vanilla extract


2 cups of raw almonds

2 TBS of coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of vanilla extract

1/4 cup or raw cacao powder

1/4 cup of maple syrup




Line a 20 cm cake tin with removable base with baking paper and set aside.  To make the crust, add all of the ingredients to the food processor and process until you get fine crumbs that hold together when pressed.  Pour the mixture in to the prepared tin and press down evenly, coming half way up the sides.  Place in the fridge to set.

Chocolate Cream

Place all ingredients in a blender or food processor and blend/process until mixture is totally smooth and fluffy.

To assemble the pie, cut the banana into coins, and place on the bottom of the ready made crust.  Then pour in the mixture and use a spatula to spread it out evenly and flatten the top.

Cover and place in the fridge to set overnight or for at least 5 hours.


This pie cuts well straight from the fridge but be mindful that the chocolate cream will still be a cream like consistency so it does not cut in perfect lines.


Peas, love and mungbeans



The Superfood Cheesecake Slice



Last week I made a beautiful lime and raspberry cheesecake with a coconut crust, however, I forgot to write down any quantities.  So I decided to remake it and this time I made sure I wrote the recipe down so that I could share it with you.

I don’t know about you, but every time I make a treat, I can’t help but try and get as many nutritious ingredients into it as possible.  This cheesecake is a perfect example of that, and I can tell you with great confidence that it tastes amazing.  Yes, I am well aware that I am tooting my own horn, but what can I say, this tastes amazing.

I used Nature’s Way Super Greens + Wild Reds powder to add an antioxidant boost and because it has a lovely berry flavour that just makes this dessert shine.

As you can tell, I’m currently obsessed with their products since discovering their spirulina powder (life saver).

The best thing about this powder is that it still has all the amazing green ingredients like spirulina, kale, wheat grass, spinach, e.t.c., but it tastes good.  Which just means that sneaking it into the kids smoothies is not an issue and it can easily be dissolved in your choice of milk or water.


If you want to learn more about it, or are wanting to know the exact ingredients, go to their website and take a peak.  They also have this amazing one with raw cacao that I’m going to try next.  I really like this line because it has no artificial colours, flavours or preservatives and is easy to find at places like Woolworths, Coles, My Chemist, Chemist Warehouse and online here.


Lime & Raspberry Cheesecake Slice

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



1 1/2 cup of shredded coconut

1/4 cup of flaxmeal

6 medjool dates, pitted

1 tsp of vanilla extract

pinch of Himalayan pink salt

Lime Layer

2 medium ripe avocados

1 TBS of coconut oil, melted

1/4 cup of maple syrup

2 TBS lime juice

1/8 tsp Nature’s Way Flavoured Spirulina powder (optional but recommended and you can find it at Woolworths or here)

Raspberry Layer

1 cup of raw cashews, soaked overnight and rinsed well

3 TBS coconut oil, melted

1/3 cup unsweetened coconut milk

1/4 cup of frozen or fresh raspberries (if frozen, defrost first)

1/4 cup of maple syrup

3 tsp of Nature’s Way Super Greens + Wild Reds powder

Extra fresh raspberries


Line your slice tray with baking paper and set aside.  If you haven’t got a pan this particular size, I suggest using a cupcake pan and lining with cup cake liners


Add all ingredients to a food processor and process until fine crumbs form and mixture holds together when pressed. Add mixture to prepared pan and press down to form an even crust.  I like to use the bottom of a wide glass to get the mixture even and tightly packed.  Set aside.

Raspberry Layer

Add all of your ingredients to a blender, except for the  extra fresh raspberries, and blend until smooth.  Like really smooth.  Should be silky in texture.

Pour this mixture over the prepared tin that has the crust and even out with the back of a spatula.  Arrange your fresh raspberries over the base by pressing them into the mixture, pointy side up. Cover and place in the freezer for about 2-3 hours to set.

Lime Layer

Add all ingredients to a powerful blender and blend until completely smooth and mousse like.   Place in a container and leave to chill in the fridge until your raspberry layer has had time to set.

When the raspberry layer is done, spoon in the lime mixture and smooth the top with a spatula.

Cover and place in the freezer overnight.

Take out of freezer 45 minutes prior to serving and make sure you use a hot knife to cut it so that you get lovely slices.  of course if you’re making them as individual cupcakes, you don’t have to worry about that.


Enjoy, knowing that apart from tasting good, all the ingredients are actually good for you!  Doesn’t that just make it all the better?

Peas, love and mungbeans


Coffee ice cream sandwiches


Every now and then I get an extreme craving for coffee ice cream.  I don’t know why, it just comes and sneaks up on me.  I find this odd as I drink no where near as much coffee as I used to.

Long gone are the daily trips to that specific coffee shop, you know, the one that sells that particular coffee brand and uses that specific soy milk.  Yes, I’m not ashamed to admit that I am a coffee snob.  Those annoying individuals that order a 3/4 soy flat white.  Yep, that’s me and I’m proud of it.  The way I see it, I only drink one coffee a day and it bloody well better be a good one!  But I digress, I was talking about coffee ice cream.

Ok, here’s the deal.  I’m going to give you my coffee ice cream recipe.  It’s creamy, doesn’t require any churning and to make it a million times better, I’m also going to give you the cookie recipe to sandwich in the creamy goodness.

I know, I’m so good to you :)

This recipe needs some forward planning because you need to soak the cashews for at least 3 hours (will give the creamiest result), as well as placing the coconut milk cans in the fridge so that the cream rises to the top and solidifies, making it easier to scrape out.  I got everything ready first thing in the morning and made it that evening so that it was ready the next day.


Coffee Ice Cream Sandwiches

Makes approx. 3


Coffee Ice Cream

1/2 cup coconut milk (cream part only, about 2 cans)

2 cup raw cashews  (soaked for 3 hours and rinsed well)

1 shot of espresso or 2 TBS coffee granules dissolved in 1/2 cup of water (if using a shot of espresso, add 1/4 more of water)

1/4 cup of maple syrup

Chocolate Cookie

1 1/2 cup pecans

2/3 cup roasted hazelnuts

5 medjool dates, pitted

2 TBS raw cacao powder

1 TBS coconut oil, melted

pinch of Himalayan pink salt

Ice Cream

Be careful not to shake the cans of coconut milk when you take them out of the fridge.  Open them carefully and scoop out the coconut cream only.  Save the rest for curries, smoothies or to use in overnight oats or porridge.

Place the cream, and the rest of the other ingredients into a powerful blender and blend until super smooth and creamy.  There should be absolutely no lumps or grittiness.

Pour into a square tin lined with baking paper. I used a brownie tray but you can also use a tupperware container, as long as you can get about a 1.5 – 2 cm thickness so that you can cut out rounds for the cookies.

Cover and place in the freezer to set.

Chocolate Cookie

Place all ingredients in a food processor and blitz until it resembles fine crumbs.  It should look like this:


Pour into a square cake tin lined with baking paper, and press down firmly so that the mixture sticks together well and doesn’t fall apart when you’re ready to make the cookie.  Make sure you get even distribution so that your cookies are more or less the same thickness.

Cover and place in the freezer to set.

To Assemble

Take both ice cream and cookie pans out of the freezer and let it thaw for about 30-45 minutes.  Until you can put your finger in the ice cream and it gives a little but doesn’t go through it.

Get a chopping board and lay some baking paper over it, then take a round cookie cutter about 5 cm in diameter, and cut out your cookies.  Place them on your lined chopping board.  Repeat until you have all your cookies out.

Do the same with the ice cream, laying each piece of ice cream round on top of a cookie. Cover with another cookie.

Repeat until all your cookies are done.  You will have extra ice cream left over.  Make more cookie dough if you want or eat as is.

If you want to eat them straight away, go ahead, but you can also store them in the freezer ready to go for when the next ice cream sammie attack hits.

Here’s cheers.


Peas, love and mungbeans