Bircher Muesli Smoothie.

I scored a Vitamix off Nate last week as a super amazing anniversary present. So naturally, I have been shoving everything I possibly can into it!

After riding for 5 hours full of hills I got home starving ready to make a huge smoothie when Nate surprised me with the Vitamix – perfect timing.

As the training has really upped lately it’s hard to maintain motivation for every training session. Nate had a great idea to mix things up by theming weeks starting with “Everything different week” to help us keep the motivation up.

Everything different week involved eating different things throughout the day as it’s easy to get into the habit of eating the same stuff weekly For dinner it got us looking at new recipes which was awesome.

The week also involved mixing up training sessions and changing up exercises in the gym.

It was a really refreshing approach and actually quite challenging!

One of the gems that came out of the “different foods” was this Bircher Mueseli Smoothie. Now the credit for this recipe has to go to Nate – he suggested we make a bircher smoothie – best idea!

This recipe serves 2.


The bits and pieces

1 C oats

1 green apple, chopped (skin on)

1 orange, peeled and chopped

5 dried apricots

3 tbsp almonds

4 tbsp natural yoghurt

1 tbsp honey/maple syrup or sultanas

1 tsp cinnamon

lots of ice


Place all ingredients in a blender and blend on high for 1-2 minutes. You may need to add a small amount of milk to get it mixing.

Serve and garnish with almonds.



Enjoy xx Brickie


Choc Muesli Bars.

Mmmmm Bars!

Holidays are over, wah! Training is in full swing…!

On the weekend we went to Jamberoo where I had the time of my life riding over these rolling hills. Everything is SO green – something about riding around here reminds me of being in Mudgee. Although the roads are MUCH better!

I recently bought some cocao powder out of curiosity. I had put it off for ages after being deterred by the price and also thinking it can’t be THAT much better. Wow. Was I wrong, it is as good as everyone says. It’s not bitter at all and apparently it is super good for you as it contains lots of magnesium, iron, potassium, calcium, zinc, copper and manganese.

I have also been trying to get up in the mornings to train. This is a struggle. I have NEVER been one for training in the mornings, I will happily get up and blog and drink coffee and ease my way into the day! However, the thought of training in the mornings just doesn’t do it for me. I have been out of the habit of going to bed early too making the battle much harder. I did come across this interesting article about how to get up earlier and so far it is working. For me, the trouble was that I would set a super early alarm, not be able to get to sleep for ages and then not be able to get up.

The basis of the article is that o set your alarm 20 minutes earlier each morning to give yourself a kind of “jet lag” and you will start to fall asleep earlier too allowing you to be better rested for when that jerk of an alarm wakes you up the next morning. It’s definitely working as setting my alarm 20 minutes earlier every morning doesn’t seem as tough to tackle as a whole hour earlier than normal and now I am getting up at 5:30a YES! (haha!)

You can read more here:

On to the recipe – these came about as I was busting to use my cocao powder and we really need to start eating properly on our rides. We have a 4hour ride scheduled for Saturday so hopefully these will help keep us energised!

I think these would be good with dried apricots in them too – will try that next time! Also, I really just eyeballed the measurements so have a play around with it and just use my measurements as a starting point!


The bits and pieces

15 medjool dates

1 C oats

2 Tbsp cocao powder

1 C almonds

3 Tbsp sesame seeds

2 Tbsp chia seeds

4 Tbsp water


In a food processor, process dates until they form a sticky ball. Add in almonds and pulse until almonds are chopped but not too fine. Add cocao powder and a dash of water, pulse until well combined. Add a little water at a time. You just want it wet enough to help the mixture combine

Transfer mixture to a large bowl and stir in seeds. Add a little more water here if you need to.

Smooth out mixture onto a baking tray lined with baking paper. Use the back of a spoon!


Place in the freezer for 20 minutes or until firm. Remove and cut into pieces.

Store in an airtight container.



Brickie xx




Peanut Butter Cups.

Peanut Butter CupThe last few weeks have been fairly cruisey… aside from getting sick mid-exams!

We invested in a bike trainer a few weeks ago with the hopes of developing a solid base over winter. I’ve got to say, although there’s nothing like riding your bike and having the road to yourself I am actually enjoying smashing myself on the trainer.

I have been aiming to do some quality long rides but also use it to do intervals and take advantage of not having to dodge traffic! Aside from training I have had a 2 week break between uni sessions which has been awesome!

I caught up with 3 friends from school a couple of Sundays ago and apart from the fact I was nursing a shocking hangover (Happy birthday Lou!!) it was awesome! We quickly fell into old habits of talking a ridiculous amount of trash and giggling like 16 year old school girls.

We also discovered that it is coming up to TEN YEARS next year since we finished high school. This ABSOLUTELY spins me out – I feel like I am still 16 inside and out (except I clearly can’t handle being hungover anymore!).

This photo was taken over 10 years ago!
This photo was taken over 10 years ago!

The bond I have with these girls was formed when I was about 11 or 12 and there is truly something special about old friends and the way you slip back into certain roles and behaviours regardless of how different the path your life has taken you down. There’s an unbreakable bond having shared experiences especially when at the time, they felt like the be all and end all… When the boy you like doesn’t even know you exist or you missed out on going to THE party of the year because your mum said no – UGH! These girls got it!

We are still just as hilarious (or immature)


While we don’t catch up as often as we all would like this was an afternoon I will treasure dearly.

Speaking of treasuring dearly, I came up with my own version of healthy peanut butter cups. As most of you know, I am obsessed with peanut butter – as is Nate. We were talking about how Reece’s peanut butter cups aren’t even that nice anyways, let alone having no real nutritional value!

So I decided to make some tasty treats that we could feel good about especially because my chocolate addiction is spiralling out of control!

I used the left over mixture to top my pumpkin pancakes too – SO GOOD! If you leave the left over mix in the fridge to set it becomes like a pudding – DROOL…!

photo 2


The bits and pieces

1 can coconut cream

1 tbsp cocoa powder

1 tsp maca powder

3 tbsp rice malt syrup

Peanut butter

Peppermint essence

In a bowl, mix together all ingredients except for peanut butter (and peppermint essence if using!).

Pour mixture into small muffin tray – fill to just under half way and place in the freezer for about 1 hour.

Spoon peanut butter on top of chocolate mix which should now be frozen and top with remaining chocolate mix.

Place back in freezer for another hour or until set. Remove from tray with a knife and store in the freezer in an airtight container.

With the leftovers, I added some peppermint essence and made some choc mint cups too.