February 24, 2015

Ginger, Macadamia and Carob Cookies Gluten and Sugar Free!

If you are trying to cut down on your caffeine intake, don't forget to consider chocolate as part of the stimulants you want to limit. Carob unlike chocolate has no caffeine or theobromine, which hype up the central nervous system and cardiovascular and pulmonary systems.

Both caffeine and theobromine can cause adverse effects such as sleeplessness, jitters, or anxiety, especially if you are already stressed or overworked.

Watch buying carob products in the health food aisle as they often contain added sugar and fat to boost flavour. Buy in powder or block form to cook with or eat alone. Powdered carob makes a delicious hot chocolate and has a milder, less bitter taste than dark chocolate.

Ginger, Macadamia and Carob Cookies Gluten and Sugar Free!

  • 1 1/2 cup of gluten-free self raising flour
  • 1 teaspoon of baking powder (gluten free)
  • 3/4 cup of Natvia or stevia sweetener (can use Xylitol)
  • 3 teaspoon of ground ginger
  • 2 teaspoons of ground cinnamon
  • 80 grams of organic butter
  • 2 organic eggs
  • 1 block of carob chocolate, roughly chopped
  • 1/2 cup of glaced ginger, finely diced
  • 1/2 cup of chopped macadamia nuts

  1. Preheat the oven to 180 degrees or moderate heat.
  2. Cream together the butter and stevia until fluffy. Add in the two eggs and beat until creamy. The mixture may curdle a little at this point but don't worry as once we add the flour, it will all come together.
  3. Add in the flour, baking powder, ginger, cinnamon, carob, ginger pieces and nuts, and gently stir to combine. 
  4. Cover a baking tray with greased-proof paper. Using a dessert spoon, take out a scoop of mixture and squish into a ball. Flatten on the tray. Repeat until all mixture is used, making sure to leave a few centimetres of space between each cookie. 
  5. Bake in a moderate oven for 10 minutes until golden.
  6. Store in an airtight container to keep crisp.

February 15, 2015

Retro Conversational Hearts Pastel Cupcakes

Most of the time, a skinny sweet treat with suffice, but other times, you want to treat your loved ones (and yourself) to a decadent sugary cake. The kind of cake that transports you to childhood birthday parties, that makes you want to lick the bowl clean of mixture and nibble on lollies designed to adorn your baking creation.

Sanctuary Cove sweet shop

A visit to Sanctuary Cove's (a coastal town on the Gold Coast) old fashioned retro sweet shop inspired the cupcake design as I found a super cute packet of conversation hearts. This store has every type of sweet you could imagine, ranging from real American candies to British lollies. Some of my favourites were giant pillowy American marshmallows for smores, pineapple lollies and peanut butter m&ms!

I picked up the conversational hearts because a) they are so adorable and b) I knew Valentines Day was approaching and these would be perfect to top off retro cupcakes. I hope you were super spoiled by your lover, friends and yourself!

Sweet Cherry Conversational Hearts Pastel Cupcakes



  • 1 cup of self raising flour
  • 1/2 cup of caster sugar
  • 120 grams of unsalted butter
  • 1/2 cup of milk
  • 2 eggs
  • 1 packet of sliced glaced red cherries
  • 2 teaspoons of vanilla extract


  • 1/2 cup of cream cheese
  • 1 cup of icing sugar mix
  • 1 teaspoon of vanilla extract
  • mixed food colourings
  • conversational hearts


  1. Preheat the oven to 180 degrees and line two cupcake trays with liners.
  2. Beat the butter and sugar together until fluffy and add in two eggs, preferably at room temperature. Beat until combined.
  3. Add in the flour, milk, vanilla and cherries and beat lightly until combined.
  4. Fill cupcake liners 2/3rds full with mixture and bake for 12 - 15 minutes until cooked through.
  5. Leave to cool. Meanwhile, beat the cream cheese and slowly add the icing sugar until creamy. In separate bowls, add a tiny amount of food colouring to dye each icing bowl a pastel colour. Ice cupcakes and top with heart.

Valentine's Day Sparkly Pink Rose Scrub DIY Lush Style

Hi my lovelies, I have a recipe for you to make a delicious and super girly scrub for the bath or shower that will leave your skin smooth, nourished and sparkly! Lots of bloggers and You Tubers have been doing Lush hauls for Valentine's Day and it got me inspired to create my own spa treat for the celebratory day.

Use this scrub as part of a relaxing night in or as a prep for a date night. I found some of the ingredients at a speciality cake store but you can use what you can find or omit certain ingredients if necessary.

Valentine's Day Pink Rose Scrub

  • 1 cup of coconut oil/almond oil
  • 1 teaspoon of natural pink food colouring
  • 8 - 10 drops of rose oil 
  • 4 - 6 drops of strawberry essence 
  • 2 teaspoons of edible pink glitter
  • 3/4 cup of granulated sugar
  • 3 tablespoons of white rice
  1. In a large bowl, mix together the oils, food colouring and essence. Pour in the sugar, rice and glitter and stir to combine. 
  2. Transfer to a clean jar to store. You can decorate as you please to give as gifts or to use just for yourself!
Note: When you use the scrub, you will get glitter on you which will come off in a day. If you don't want to be glittery, omit the glitter part. I used rice in my scrub because I like the different texture for exfoliation and I also think it looks pretty. Feel free to experiment with what you have!

February 11, 2015

Healthy Chocolate Valentine's Day Biscuits

Healthy Chocolate Valentine's Day Biscuits

  • 1 cup of almond meal
  • 1/2 cup of cacao powder
  • 1/4 cup of seed mix
  • 1/4 cup of spelt flour 
  • 1/2 cup of stevia
  • 1 teaspoon of vanilla extract
  • 1/2 cup of coconut oil
  • 1 egg, beaten
  • sugar-free raspberry jam
  • icing pen (white)

  1. Mix dry ingredients together and stir through the wet until a dough has formed. Shape into a rough ball and refrigerate for 5 to 10 minutes.
  2. Shape into small balls and flatten. You can now cut shapes out of the dough if you want to or leave in rounds. Make a small well in the centre of each biscuit using the back of a teaspoon. Fill with a small amount of jam.
  3. Bake for 10 minutes on low to medium heat until set.
  4. Leave to cool on a tray before transferring to a wire rack. 
  5. When cooled, you can decorate with an icing pen if desired. 

February 10, 2015

Missguided Active Wear - New Styles to Inspire Your Fitness!

It seems every brand has jumped on the active wear bandwagon and releasing a series of fitness gear to get you into the gym in style. Missguided to me is a very sexy brand which makes simple pieces that are often form fitting yet sophisticated. The brand paired with Nicole Sherzinger in a super sultry collection of dresses and separates that sung 'I am woman hear me roar.' This collection proved the brand understands a woman's body and it was this understanding that had me excited for their active wear range. For me, when I work out, I like to feel empowered and cute clothes help me to feel more confident and inspire a solid work out.


Browsing Missguided Active you are sure to feel inspired with their active page including awesome work out guides, interviews and profiles, tips on all things fit related like what to pack in your gym bag and what are the best fitness apps, plus heaps of motivational images to fire you up. 

I'd say my online shopping passion will fiercely continue...

February 04, 2015

Eat Like Beyonce in her 22-Day Vegan Meal Delivery Service

Beyonce and exercise physiologist Marco Borges announce their business partnership in 22 Days Nutrition and launches the 22 Days Nutrition plant-based home delivery meal service. The program's philosophy is based on the concept that it takes 21 days to make or break a habit and on the 22nd day you are well on your way to forming new habits.

The home delivery service was born out of a demand from Borges' friends, colleagues and clients who enjoyed his delicious meals that were naturally low in fat, sugar and salt and filled with flavour from whole-foods such as vegetables, beans, grains, herbs and spices.  The home delivery program takes away all the guesswork and makes it easy to adopt the plan.

"I am so grateful that I took the challenge and credit Marco with leading by example," says Beyonce.  "He is the most energetic person I know and it's all because of his decision to live a healthy lifestyle.  He came up with a great program to get people motivated to make better nutritional choices.  All you have to do is try.  If I can do it, anyone can.  I am excited to partner with him."

The longtime fitness expert, who has been a leader in the field for over 20 years, says it's really not about asking everyone to become a vegan but rather to make simple healthier food choices so they can live a more energetic and productive life.

"I am humbled by this incredible partnership and excited to share the many benefits of a whole-foods plant-based diet," says Borges.

Typical lunch meal
"We all know the importance and value of eating plant-based foods but often times find ourselves trapped in a series of bad habits that sabotage optimum wellness. The Vegan Meal Delivery program makes it easier to reset your habits with healthy and delicious plant-based foods."

The meals are 100% plant-based, made with organic ingredients, non-GMO, gluten free, soy free and dairy free and are delivered once a week. Fresh, never frozen dishes are lovingly made by professional plant-based chefs who are passionate about creating meals with the finest organic ingredients. Each meal is inspired by dishes from around the world so your taste buds never get tired of the same flavours. Check out the sample menu plans here.

Unfortunately for me, this service is only available in the US! In the meantime, I will be making this delicious vegan inspired by Beyonce's plan.

Curried Coconut Quinoa and Greens with Roasted Cauliflower

Author: Cookie and Kate
Recipe type: Main Cuisine: Indian
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4

Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.


Roasted Cauliflower

  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons melted coconut oil or olive oil
  • ¼ teaspoon cayenne pepper
  • Sea salt

Curried coconut quinoa with greens

  • 2 teaspoons melted coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon curry powder of choice (optional)
  • ½ teaspoon ground cardamom
  • 1 can (14 ounces) light coconut milk
  • ½ cup water
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • ⅓ cup raisins
  • 1 teaspoon sea salt
  • 1 tablespoon cider vinegar
  • 4 cups baby arugula or chopped chard, spinach, maybe even kale*
  • Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes


  1. Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
  2. Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
  3. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.

Loosely inspired by the sweet potato wrap at The Mixx in Kansas City, which also inspired this quick roasted Brussels sprouts dish. If you like curried cauliflower with coconut, try this soup.
*Greens: I'm pretty sure chopped spinach or chard would work great in this recipe. If you'd like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad.
For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it's worth, though, I find this dish to be very filling as is.