Pumpkin Seed and Maple Muesli Bars.


I’ve been running around like a crazy person of late. Between exams, partying a little too hard and training I’ve managed to pick up the flu as well as axing myself in a couple of games of touch, so I’m now sporting bruises and grazes all over my body.

Not exactly ideal – or very attractive.

I’m 9 weeks out from my first big triathlon and I’m beginning to feel like maybe I have bitten off a little more than I can chew… the idea of swimming, in open water, for about 30 minutes (yep, I imagine it’ll take me that long as I am slow as shit) frightens the crap out of me!

I’ve written in previous posts about how I like to challenge myself by doing things that scare me – use it as a form of motivation, but jesus, this is next level! I think the only way I’m going to overcome this fear is to get out in the water as much as possible!

I definitely have the habit of putting ridiculous amounts of pressure on myself at times, so I’m hoping by verbalising this it’ll allow me to relax a little!

The worst that will happen is I flounder, ask for help and write an hilarious story about it – right…?!

…That’s what I thought!

I had a request from my cousins girlfriend for a healthy muesli/granola bar recipe so this is what I came up with. Although it took me a while, I didn’t forget Milly so I hope you enjoy these!


To make this nut free ditch the peanut butter and replace with tahini.

Taste this as you go as these measurements are really guess work I kind of just threw this one together using my eyeballs.


The bits and pieces

1 1/2 C rolled oats

1 tsp organic vanilla extract

1/2 C pumpkin seeds

5 Tbsp pure organic maple syrup

2 Tbsp flaxseeds

2 Tbsp peanut butter

1/3 C coconut cream

1 Tbsp cinnamon, ground

15 dates

3/4 C dried fruit of choice (I used sultanas and raisins)


Pre-heat oven to 150°C and line a 10×10 baking tray with baking paper.

In a large mixing bowl, add coconut cream and flaxseeds. Leave sit while processing dates in a food processor. Process until dates come together in a small ball.

Add remaining ingredients into mixing bowl and using your hands knead mixture together until everything is well combined.

This will be messy!

Using your hands, smooth this into prepared baking tray and bake in the oven for about 20-25 minutes.

If it’s browning too quickly turn the oven down!

Remove from the oven and let cool for 10 minutes before cutting into squares.




Vegan Lemon Cheesecake.


I remember my Grandma once telling me that as you get older time gets quicker. I think I was about 9 or 10 at the time and didn’t fully appreciate just what she was saying.

I get it now.

I really do feel like time is getting much faster and the years are passing by at an unprecedented rate. I’m not sure if it’s because as an adult (and I use the term adult loosely) you have more responsibilities and stuff going on that the days just fly by or if it’s something else.

Either way, it’s October and that’s freaking me out a little!

My eldest nephew is turning 3 in a couple of days and in a few days his daddy will also be celebrating his birthday and he is well and truly on his way to getting seriously old too.

I’ve got exams coming up (again, freaking out a little) and will soon be finished with my first semester of uni. Yes!

I truly understand why people get all nostalgic now too – granted, I’m only 25 (and apparently for the better part of this year I was convinced I was still 24 and writing and telling people this… whoops!) but wow, I’m already caught up in reminiscing about the good old days in the old school yard…

…I guess what I’m trying to get at is………..

…actually, you know what, I’m not really trying to get at anything. Except life goes by pretttttty bloody fast… (insert a couple more cliches here) and you deserve to eat good food, have fun and enjoy stuff without too many rules!


My mum makes a traditional lemon cheesecake that gets requested every year for Christmas… I guess this is my take on it.

The bits and pieces


2 C buckinis or buckwheat

1 C dates

Pinch of salt


3 C raw unsalted cashews soaked for a few hours then drained

juice of 2 lemons

1 C coconut spread OR 1/2 C coconut oil + 1/2 C maple syrup


( I made it with the coconut spread but think I will just use the maple syrup combo next time)

2 tsp organic vanilla extract

1-2 Tbsp unsweetened almond milk


For the base, pop buckinis, salt and dates in food processor and process until you have a smooth paste.

In a tart case or similar, line with cling wrap and smooth base into tin. Place in fridge while constructing filling.

Give your processor a quick rinse, pop all ingredients for filling in food processor and process until mixture is smooth, scraping the sides occasionally. This will take a good 15-20 minutes to get it to the consistency you want.

Taste test at this point and add more sweetener of choice if desired.

Remove base from fridge, pour filling on top and smooth over with a kinfe or back of a spoon.

Place back in the fridge for a few hours to set.

Remove from tin and serve with fresh fruit.Chhhhhhheeeese but not!