Nutty Choc Banana Protein Pancake (Clean Eating, Low Carb, Lactose Free)

I have had some fun creating in the kitchen,  this was my breakfast thismorning and holy cow was it amazingly amazing!  Yep that is possible!!!

So easy and quick to make.  This is 100% clean and so decadent, a yummy breakfast, snack or dessert!!


Nutty Choc Banana Protein Pancake

1 egg white

1/4 scoop cookies and cream protein powder

1/2 ripe banana, mashed other half sliced

1 tbsp almond meal (optional)

2 tbsp rolled oats

1/2 tsp cinnamon

2 tsp pure unsweetened cocoa powder

2 squares 85% greens dark chocolate chopped plus 1 square grated for topping

4 almonds (or cashews or peanuts) chopped  for topping

1 tsp unsweetened coconut for topping

2 tsp rice malt syrup (honey or maple syrup)


Whisk together in a bowl.  Heat a pan and add either a little butter or coconut oil and pour all batter into hot pan and cook over a medium heat.  Makes 1 pancake.  Spread with almond butter (or peanut butter) top with sliced banana, drizzle with rice malt syrup and grate 1 square of dark chocolate over the banana and top with crushed nuts.

I absolutely loved this,  my fave protein pancake to date!!



Almond & Cream Cheese – Peanut Butter & Banana French Toast (Clean Eating, Gluten free option)

This was breakfast the the kids and I thismorning the kids loved it that they made me cook it again for dinner tonight!!!!   Its so simple and very yummy and really you can have so many different kinds of fillings!

Almond & Cream Cheese French Toast Filling

2 slices of wholemeal bread (or GF Bread)

1 tsp almond butter

1 tsp low fat cream cheese


Spread one side of bread with almond butter and the other with cream cheese and sandwich together and prepare egg mixture. (see below)


Peanut Butter & Banana French Toast Filling

2 slices wholemeal bread (of GF bread)
2 tsp natural peanut butter

1/2 banana, sliced


spread peanut butter on both pieces of bread, layer one slice with banana and top with other piece of bread.

French Toast Egg Mixture

This is for one sandwich..

1 egg

2 Tbsp almond milk

1/4 tsp cinnamon

optional 1/2 scoop of your favourite protein powder


Whisk all ingredients in a bowl that fits your size bread.

Lay the sandwich in the egg mix until coated and then flip over to coat the other side.  Preheat a fry pan or sandwhich press.  Use coconut oil to grease or a little butter if needed.  Cook on a medium heat on both sides until golden brown. Sprinkle with extra cinnamon to serve.


french toast1  french toast3

french toast2

Quinoa Tabbouleh (Gluten Free, Low Fodmap, Clean Eating, Vegan)

One thing I discovered not long before going on the low fodmap diet is that I quite liked Tabbouleh.  But as it contains gluten and I am currently in the elimination phase of the Fodmap diet I cannot eat it.  This just as good if not better!!!!  Not all my kids were keen on this, which doesnt surprise me as it has chopped up tomato but my 7yr old really enjoyed it as it has her fave vegetable cucumber!  The kids did however liked the quinoa plain and lightly salted so might use this instead of rice from now on.   The flavour of this  tabbouleh is awesome I absolutely love it!!   The quinoa you use is the little tiny balls, not the flakes, you will end up with a gluggy tabbouleh….I tried it and it wasnt the same,  I use the flakes inplace of oats when cooking my anzac or kingston cookies.


Quinoa Tabbouleh

serves 4

2 cups water

1 cup quinoa

1/4 tsp salt (to go in the water with the quinoa)

1 tsp garlic infused olive oil (optional)

1-2 Tbsp olive oil

1/4 – 1/2 tsp salt (this gets mixed with the salad/cooked quinoa)

2-3 tomatos chopped finely

1 cucumber chopped finely

juice of 1 lemon

1/4 cup green part only of spring onions (finely chopped) if on low fodmap diet (or use chopped chives instead) otherwise you dont need to use just the green part

1/4 cup fresh mint leaves finely chopped

1/2 cup flat leaf parsley finely chopped

Optional extras, 1/4 cup feta, crumbled and/or 1/4 cup chopped almonds or your favourite nut (the nuts add extra protein)

In a saucepan boil water then add 1/4 tsp salt and quinoa and cook covered over a low heat for 15 minutes.   You will find there will be no need to drain the quinoa.  Allow to cool to room temperature and mix around with a fork to fluff up. Meanwhile mix all other ingredients together in a bowl.  Mix in the quinoa and enjoy!

And here is the version with the feta and almonds for a little extra crunch, protein and flavour yum!!

Lemon Chicken & Rice Soup (Low Fodmap, Gluten Free, Dairy Free)

Tonights dinner is Lemon Chicken & Rice soup.  I do cook alot of chicken meals but have been trying to give other meats ago for a bit of variety in my diet and the kids diet, the kids dont really like steak as they find it very hard to chew so I often use premium grade mince for them or turkey or pork mince when making spaghetti, rissoles, tacos etc.  Its been a while since I have made a soup as many stocks contain things that arent low fodmap friendly.  This soup basically is water and lemon as the stock.  Although I did find it really needed to be seasoned and I ended up adding a few things not in the recipe and loved it much more.  I even loved it more adding a tablespoon of cream to my bowl making it a creamy lemon chicken soup!  Much better,  as I can tolerate small doses of lactose 1 tablespoon is fine for those on a low fodmap diet also unless you are completely lactose free then go for the lactose free cream.  You can also omit the rice if you want a low carb soup and add other vegies in too.   I made half the recipe too as the soup is just for me and I will freeze some for over the weekend or early in the week for meals.   But following if the normal amount.  I should have used garlic infused olive oil to lightly fry the chicken for extra flavour, ah well next time.

Lemon Chicken & Rice Soup

1kg chicken breast or thigh (if using thigh then make sure you trim as much fat as you can)

2 litres water

1 cup rice (if using brown rice see note)

rind of 2 lemons

1/2 cup lemon juice

2 carrots, grated and chopped

1 celery stalk,  chopped

2 Tblsp chopped fresh parsley

1 Tbsp rice bran or olive oil or even garlic infused oil

salt and pepper to taste


In a large soup pot add oil and  brown chicken on all sides, add carrot and celery and cook a further couple of minutes.  Add water, lemon zest and juice. Allow to boil and then simmer for 15 minutes then add white rice Add parsley and simmer a further 10-15 minutes, until chicken and rice are cooked through,  season to taste and  Serve immediately.

*NOTE if using brown add this with the water and lemon as it will need longer to cook.


My additions:

Brown rice instead of white rice.

freshly chopped chives about 1 tablespoons

1/4  tsp cumin

1/4 tsp smoked paprika

1 Tablespoon of cream (I added this to my bowl at the end) much prefered it with cream.

The soup with no cream:

and with cream:






Pumpkin, Fetta & Chive Fritters (Low Fodmap, Gluten Free, Dairy Free, Clean Eating)

Heres a recipe I have been keen to try since purchasing the book Food Intolerance Management Plan (I picked it up from Target for $25, you can buy it online but Target is cheaper! And I saved on postage).   My kids dont mind pumpkin, more so if its with other things, not just on its own so I was hoping they’d like these.  And success….they loved these, all 5 of them which is rare to have all of them love the same meal, usually theres one or 2 that whinge and complain about not liking something.  Theses were really yummy and full of flavour  A great snack or a light meal too.  1/2 a cup of butternut pumpkin is ok per day if on a low fodmap diet.

Sabrinah is my youngest, she is almost 3 and a half and probably my 2nd fussiest eater after my almost 13yr old son!! She was enjoying these fritters, look they are almost all gone!

Pumpkin, Fetta & Chive Fritters

serves 4

300 grams pumpkin, cut into small pieces (I used kent but butternut is good too)

50 grams brown rice flour

2 Tbsp maize cornflour

1/2 tsp xanthan gum (if strict clean eating, omit this, maybe add 1/2 tsp baking powder instead)

2 Tbsp chopped fresh chives

60 grams fetta (I use reduced fat) crumbled.

2 eggs, lightly beaten

1 tsp ground cumin

salt and pepper to taste

2 Tbsp rice bran oil for the pan, or olive oil spray



Sour cream & chive Dressing (optional)

3 Tbl light sour cream (omit if on a dairy free diet)

1 Tbsp chopped fresh chives.

Cook the pumpkin in a saucepan of water until soft.  Mash and set aside to cool.  Sift flours and xanthan gum into a mixing bowl.  Add chives, fetta, mashed pumpkin, eggs, cumin and mix with a metal spoon until combined.  Lightly season with salt and pepper.

Heat 1 tablespoon of oil into a frying pan over a medium heat.  Add a 2 heaped tablespoons of mixture to the pan, cooking a few at a time.  Cook until nice and browned 3-5 minutes and then flip and cook the other side until browned and cooked through.  Remove from pan and place on a plate cover with foil if serving immediately while you cook the next batch.  Makes 8 fritters (2 per serve) .   To make the dressing  combine sour cream and extra tablespoon of chives and spoon over fritters.  Serve with garden salad.

My kids werent so keen on the sour cream dressing so out came the tomato sauce!

Eggplant & Zucchini Pizzas (Low Fodmap, Gluten Free, Clean Eating, Vegetarian)

I, lately, have been trying to get ideas of what to do for snacks that are healthy and low in fat and not always mixed nuts like I have been eating alot of lately which too much (even though they have good fats) isnt always a good thing and then starts off the IBS symptoms.   So I decided to give these a go as well, look how quick and easy they are to whip up and they are really really yummy.  For those on clean eating, use cheese sparing or find a low fat, as cheese isnt a true clean eating item but in moderation like with anything will be ok!

Eggplant & Zucchini Pizzas

Eggplant, thinly sliced (as much as you need for 1 or for your family)

Zucchini, thinly sliced (as much as you need for 1 or your family)

tomato puree (or tomato paste) make sure ingredients say only tomato and salt, no other add ins.  Or even tomato sauce (low fodmap dieters make sure there is no onion powder in it)

salt and pepper to taste

Italian herbs (I just used dried)

low fat tasty cheese, grated

Preheat oven to 180 degrees C.  Lay eggplant and zucchini slices on a baking tray lined with grease proof paper,  in a small bowl mix in tomato, add salt and pepper if using and italian herbs and mix.   Spread over each slice of eggplant and zucchini and sprinkle with grated cheese.   Put in oven until cheese is melted and a little golden and serve.

Cheeseburger Pie

Doesn’t that look yummy!

This recipe name immediately caught my eye,  its been well over 18months since i last had a take away cheeseburger,  I just make them myself now from time to time.  I thought this sounded like something the kids would eat so tonight we had it for dinner.  And what a massive success this meal was!  Even my fussy boys scoffed it down!  Guess what they want for dinner tomorrow night lol.  I made the crust myself, its so quick and easy to do!  A really yummy lunch or dinner served with salad….perfect!

Clean Eating Pie Crust

2 1/2 cups wholemeal plain flour

1 tsp salt

1/4 tsp garlic powder

1/2 cup olive oil or rice bran oil

3/4 cup milk

Combine all ingredients until a dough is formed, lightly flour a piece of baking paper and place dough on top and place another sheet of baking paper on top and roll out thin.  Lay over a pie dish and trim edges.  The left overs can be frozen and saved for later. 

(recipe from:

Filling ingredients

500 grams lean turkey mince

2 Tbsp Worcestershire sauce

2 cloves of garlic, minced

1/2cup of  onion, finely chopped

1 cup of low fat cottage cheese

1 egg

2 tsp Italian herbs

1 cup low fat cheese

salt and pepper for taste

tomatoes to garnish the top before baking.

Pre heat oven to 200 degrees C.  Lightly brown turkey with onion and garlic, place in the prepared pie crust.  In a bowl mix cottage cheese, egg, herbs and a pinch of salt and pepper to taste and spread over turkey mixture.   Sprinkle with cheese and layer thinly sliced tomato on the top.  Bake in oven for 30-35 mintues until nice and golden on top.   Serves 8 

Calories: 170,  fat: 5 g,  Carbs 11g, protein 21g

*When I made this i had salsa that needed to be used up so added this (1/4 cup) to the turkey,  while it gave awesome flavour it left the bottom of the pie crust soggy when i cut it, but was better after being in the fridge i found.  You will see in the photos what I mean.  I did really love the salsa in the dish though but maybe might add a couple of tablespoons of taco seasons (although not exactly clean) but you can add in other seasoning if you prefer but see how you go.   

Here it is before it went in the oven, quite nice looking i thought 🙂

and after….impressive!

 update*  I made this again the following day (kids request) I didnt add salsa and found that it was a little watery still so it must be just the meat.  I left off the cherry tomato’s too, again kids request.  But served it with a salad, not that my kids are big on salad but I’m working on it lol.  I also was out of turkey mince so used chicken and it still tasted awesome. 

Banana, Peanut Butter & Honey Toasted Sandwich

I have been missing out!   I’ve not been a huge fan of peanut butter, I dont mind peanuts but not so much in butter form.  Clean eating involves cooking with alot of nuts and lots use peanut butter,  well I now adore peanut butter and cant get enough of it.  My lovely friend Michelle told me to try peanut butter and honey together on bread/toast….OMG its heaven!!   So simple yet so amazing, I now have this for breakfast a couple of times a week.  And now I add banana and whack it in the sandwich maker to heat it up and voila a totally yummy breakfast (or lunch).    If you havent tried this before, you really are missing out and I urge you to give this a go asap, you wont regret it!

Such a simple recipe…..

2 pieces wholemeal bread (I prefer to use Helga’s flaxseed & Quinoa or Rye Bread)

1-2  tsp of peanut butter

Drizzle of honey

1 banana

Spread peanut butter over one piece of bread, layer chopped up banana and drizzle honey, add the top piece of bread and put in a sandwich maker, til toasted and warm.