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My Go-To 10 Minute Recipes for Busy Healthy Women

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These days I'm a bit of a workaholic and tend to be spending long hours in the office at my desk or designing new recipes for my next cookbook. As most of you know, based on the recipes I design for this website, I'm not into spending long hours in the kitchen during the week after I get home from work because I'm tired and all I want to do is relax with a mug of hot chocolate.

I live by the motto: Keep it fresh – keep it simple – make it yourself. I personally would much rather make myself a simple meal at home, than eat out as I know exactly what I’ve put into my body. If I’m ultra time poor, I often make myself a protein shake with banana and cashew milk, or I often have a few bags of baby spinach in the fridge and some tins of tuna or organic tinned beans in the cupboard that will instantly transform leafy greens into something magnificent.

Here are my Top 3 Staple Meals that get me through a busy week. What I love about them is that they are super portable too which makes them so convenient.  The recipes are from my cookbook Purely Delicious. 


If you need a warm nourishing meal that’s quick and easy to make then you can’t go past my warm broccoli salad with kale, lime and roasted tamari almonds (see above image). It’s my go to wellness recipe that makes you feel amazing after eating it. Delicious on its own or served with extra protein such as salmon or organic chicken and drizzled with extra lime, olive oil and black pepper.  Enjoy for breakfast, lunch or dinner! Leftovers can be enjoyed as a salad the next day at work.

1 head of broccoli, roughly chopped

½ bunch kale, trimmed and finely sliced

1 clove garlic, smashed

1 generous teaspoon fresh grated ginger

2 tablespoons olive oil

sea salt and pepper to taste

1 whole lime

1 bunch coriander, chopped

handful tamari roasted almonds, chopped

Green chilli – optional – but yum

SAUTÉ the broccoli in a large pan with the olive oil, garlic and ginger over a medium heat, making sure to toss the pan occasionally and allow the broccoli to cook through. This should take about 3 minutes.

ADD the kale and toss through until just wilted. Add chilli if using.

SQUEEZE over the lime juice and toss through the coriander. Season to taste add a generous amount of black pepper.

SERVE in bowls sprinkled with tamari roasted almonds.


TIME it takes 10 minutes.

Cauliflower Rice-0530



1 large cauliflower, finely chopped or grated (600 g)

6 leaves, finely shredded kale

1 tablespoon cold pressed organic coconut oil

2 tablespoon fresh grated ginger

2 tablespoons fresh grated turmeric or 1 generous teaspoon of turmeric powder

2 bunches coriander, stem and leaves chopped separately

Splash of coconut water or water

1 green chilli, sliced (optional)

1 lime

6 spring onions, trimmed and finely chopped

1 bunch parsley, chopped

1 bunch mint, chopped

2 handfuls roasted Tamari almonds – roughly chopped

1 tbsp tamari soy sauce

1 tbsp mirin

2 organic eggs

CHOP the cauliflower into small pieces and place into a food processor.

PROCESS until it looks like white rice.  If you don’t have a food processor, you can also do this on a hand grater.

HEAT the coconut in a pan over a medium to high heat.

ADD ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.

ADD the cauliflower and kale and stir fry for a few minutes until hot and fragrant.

DEGLAZE the pan and add a splash of coconut water or water to the pan.

ADD 2 beaten organic eggs and mix through.

ADD spring onion, coriander, parsley, mint, tamari and mirin.

FOLD through tamari almonds and pumpkin seeds. Squeeze over a little lime.

TIME it takes 10 minutes.


Gluten Free Banana Bread-APP



TAKES 5 minutes to put together and 60 minutes to bake the night before.

gluten free - low in sugar - low GI - dairy free and absolutely delicious !

Makes 1 loaf

300 g smashed ripe banana

3 organic eggs

60 g raw honey or organic maple syrup

1 teaspoon vanilla

1/4 cup olive oil

1/2 tsp ground cinnamon

1/2  tsp baking soda

1 tbsp lemon juice

250 g almond meal

25 g (1/4 cup / 3/4  oz)  ground flaxseed (linseed) 

PREHEAT your oven to 160°C fan forced.

COMBINE smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender that saves time.

ADD the almond meal and flaxseed and mix well.

SPOON batter into the tin and bake for  1 hour.

This recipe and more can be found in my cookbook Purely Delicious. Find out more....

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