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Banana Oatmeal Cookies

banana oatmeal cookies

This snack is a great source of fibre and protein.  The recipe below makes approximately 8 regular sized cookies. The ingredients listed can be substituted to suit your liking, I have listed some substitutes below that I have found to work well.

*See note


  • 1 1/2 cup x rolled or quick oats (rolled oats will add more texture)
  • 3 Tbs x Wholemeal plain flour or Scoop of Vanilla Protein Powder*
  • 1/2 tsp x Baking powder
  • 1/2 tsp x Cinnamon powder
  • 1 x small/medium banana mashed
  • 2 Tbs x Butter, Ghee or Coconut Oil (Melted and slightly cooled)
  • 1 tsp x Vanilla essence
  • 2 Tbs x Pure Maple Syrup, Honey, Agave Syrup or Rice Malt Syrup
  • 1/4 cup x Raisins, Blueberries or Nuts 


  1. Preheat oven at 180 degrees celsius or 350 F
  2. Mix wet ingredients together and then stir in the dry ingredients
  3. Line a baking tray and spoon mixture, flatten with a fork or shape with hands (make them as small or large as you like)
  4. Bake for approximately 15-20 minutes or until golden (be mindful baking time will vary slightly depending on cookie size)
  5. Cool cookies and store in ait-tight container up to a week
  6. Enjoy 🙂


*Protein Powder Recommendation – Happy Way Vegan Vanilla Protein

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Crispy Skin Salmon & Lightly Fried Brown Rice


  • 2 x Salmon fillets with skin
  • 1 Tbsp Rice Bran Oil
  • 1 Tsp of finely grated ginger
  • 1 Tsp crushed garlic
  • 2 Cups of cooked brown rice
  • 1/2 Cup of currants
  • 1 x Medium red capsicum finely diced
  • 3 x Spring onions finely sliced
  • 2 Tbsp of Tamari
  • 1 Tsp Sesame Oil
  • 1 Tbsp Rice Malt Syrup
  • Himalayan pink salt
  • 2 – 3 Bok Choy Leaves quartered



  1. Rub rice brain oil and good pinch of salt on the salmon fillets and heat a frypan over a medium to high heat.
  2. Add salmon skin side down and cook for 4-5 minutes until the skin is crisp and then turn and cook for another 4-5 minutes or to your liking.
  3. In another pan, place ginger, garlic, capsicum and spring onions for 2-3 minutes on a medium heat and add cooked rice, tamari, rice malt syrup, sesame oil, good pinch of salt and stir together for 1-2 minutes. Stir in the currants and remove from pan.
  4. Lastly, place buk choy in pan over a medium heat until bright green and slightly wilted.
  5. Serve and enjoy!