Sugar Free Marshmallows

I love my lollies, I have always had a real sweet tooth but the sugar in them is out of control. So the other day I was thinking of easy things to make that can satisfy my craving. So I thought marshmallows. I love the Darrell lea ones you know the ones with the coconut on them?

Now these aren’t totally natural because the gelatine has preservative’s in it. I figure it’s only a small amount.

This particular recipe makes quite a lot so I made this batch and sent them over to the neighbours kids and kept half for us. so what I am saying you can just cut this in half to make a smaller amount.


4 tablespoons of Gelatine

3 cups of boiled water

1 cup of rice malt syrup or if you are diabetic 1/2 cup of natvia  ( natvia is quite pricey so rice malt is a good alternative if you are ok with glucose)

tablespoon of vanilla

and some natural colouring if that’s what you like.

I also made some lemon flavoured ones and with that I added a teaspoon of lemon zest

Boil the water and add one tablespoon at a time. Once dissolved add the vanilla ( or lemon zest) and syrup  (or natvia). Mix through and wait until mixture cools down a fair amount.

when mixture is cooled use your electric beaters and beat away. This needs to be beaten so much that the mixture becomes thick and glossy and a little like egg whites. If you think you have done enough you probably haven’t. If the mixture hasn’t been whipped enough it with split. if that happens just put it back into the bowl and start again.

place in a lined tray and refrigerate until set. while in the fridge roast the coconut until lightly browned.

When your marshmallow is set cut into squares and roll in the coconut.




chocolate biscuits

The school holidays are happening as we speak. My mind and body are exhausted and haven’t had much Mojo.

I am so looking forward to not having to rush around for the next two weeks.

I love a good chocolate biscuit,who doesn’t?

Chocolate Biscuit dough

2.5 cups of plain flour

1 block of dark chocolate melted

I tablespoon of coconut butter

teaspoon of vanilla

1/4 cup of apple juice

pinch of baking powder

2 eggs

I one bowl place the flour & baking powder together. Add the melted chocolate and melted coconut butter to the flour and eggs. mix through while adding the vanilla and juice. Knead until a ball forms.

this is pretty easy and you can do what you like with them. I made jam drops.

depending on the thickness of the biscuit you could bake them in a oven for 15 mins on 150 degrees.


apple juice

Birthday crackles

This week has been crazy in this house Miss Amelia turned two. I let go of her not being a baby anymore ( but she will always be my baby) It is bitter sweet really. On one hand she’s getting more independent and on the other hand I am going to miss my snuggly little baby.

My husband said last month we should just go to a park for a picnic. When you do this stuff you want it to be casual and easy going, we all know when it comes to kids its never that easy. I tried to make it easy for us when I say us I mean me…….. So I ordered some Woolworths platters made a few sweets a fruit platter and her beautiful cake. Which turned out great. She was so excited and started pulling lollies off it straight away. Its her birthday after all.

Chocolate crackles are great for a party but I hate copha, its gross I am sure I am not the only one who thinks so. So I pulled out the old rice bubbles and went to work.


Birthday crackles

3 cups of rice bubbles

2.5 tablespoons of Coconut oil

1/4 cup of Golden syrup

1/2 cup of chocolate drops


place rice bubbles &chocolate in a bowl. melt the oil and the syrup together in a saucepan. once melted and warm add to the bowl. Mix through. Put the mixture in patty cake tins,in a muffin tray and pop in the fridge until firm.

Like anything with butter or chocolate these don’t like heat. So its best to take them out of the fridge just before eating.


Mexican Chicken boats

As you all know I am watching my waistline, all the time. Gets a little tiring but when you’ve lost close to 30kgs you tent to do so because it’s so darn hard to get off!!!

I love myself some Mexican food and so do the little tummies in this house. Taco shells aren’t that great for you but if you’re like me or just want to give your household something different.

Mexican Chicken

500g of chicken strips

teaspoon of cumin

teaspoon of paprika

Lrg handful of fresh chopped oregano

Lrg handful of chopped coriander

Tin of red kidney beans

one sml red onion cut chunky

 yellow capsicum cut chunky

Teaspoon of crushed garlic

one jar of salsa

first off sweat off the onion with the cumin and paprika with a little oil. once the onion is soft add the garlic and chicken. Brown the chicken then add the capsicum until soft. Once those ingredients are combined add the drained red kidney beans and fresh herbs. Once this is all done add the salsa and put aside.

Lettuce cups

One iceberg lettuce with the stem cut out.

Once you have removed the stem fill the lettuce up with water and put aside for 10- 15 mins. This a little trick I have learned. Doing this make the lettuce leaves easy to pull apart one layer at a time. once the layers have been pulled apart put it on a plate for later.

I add some avocado some chopped tomatoes and some cheese for the kids.


simply put all the ingredients inside the lettuce and wrap. Voilà! yum!

cheesy fish fingers

My Dad is a avid fisherman and caught so many fish I don’t know what to do with. Seriously my freezer is full of fish. It’s ok though because we all love fish in this house.

I made fish fingers for the girls and there were so many left over I have frozen the left overs for a quick easy dinner one night.

I chose rolled oats for the crumb because I am a little lazy. If you use the quick cooking oats they are cut smaller and these are great to use for crumbing.

Cheesy fish fingers


One cup of rolled oats

1/2cup of mozzarella

1/4 cup Parmesan

1/4 cup chopped parsley

Zest of one lemon

place it all in one bowl

 (in separate bowls)

1cup of plain flour

2eggs beaten with a splash of milk

This is pretty straight forward. just slice the fish into fingers of the same size put to one side.  then toss in the flour then the egg then the crumb. place all on a plate.

I cooked mine in the oven but you can shallow fry them if you like, but the oven is a little less messy.

Place on a lined baking tray and place in the oven on 180 for 15 mins. once the 15 mins is up turn over and cook for a further 15 mins. of course this depends on the thickness of your fish also.

make your own chips or have it with a yummy salad

fish fingers

Vegan Coconut bikkies

I may have had quite a few of these. I guess I am not feeling too guilty about it because the lack of butter. I am not thinking of the sugar, I never do.

1 2/3 cups of plain flour

1 cup of shredded coconut

zest of one lemon

3/4 cup sugar

2 tablespoons flaxseed meal

2 tablespoons coconut oil (melted)

Pinch of baking powder

1/3 rice milk

combine all dry ingredients, add the oil and mix through. Add the rice milk and use your hands to mix through until it forms a dough. if the mixture is a little dry just add a little more milk.

bake in a pre-heated oven of 150 degrees for 20 mins.

coconut biscuits


Carrot,Zucchini slice with lemon glaze

I always seem to run out of lunch box fillers for the girls they either eat them or Daddy does. Its always good to have something in the freezer or the fridge for those hungry afternoons. This isn’t full of sugar which is great and with the egg free, dairy free , nut free aspect means they are good for school lunches.

175g s/r flour

Pinch bi-carb

1 med carrot grated

1 sml zucchini grated

Teaspoon nutmeg

Teaspoon cinnamon

1/2 cup sultanas

Pinch salt

1/2 cup of honey

3/4 cup rice milk

1/4 rice bran oil

Zest 1/2 lemon

Per- heat oven 150

Put flour, bicarb salt, zest, cinnamon & nutmeg.  Melt the honey a little in the microwave. Add the milk, oil and honey to dry mix.

Make sure it’s all combined then add the sultanas, carrot and zucchini. Stir until all combined.

Put into a lined slice tray and cook for 45 mins.

Once completely cooled spread lemon glaze over the top and cut into slices.

to make the glaze just add some lemon juice to some icing sugar along with a little lemon zest.



Vegetarian Chili

I love having Vegetarian meals. It’s cheap and a good way to promote healthy eating to those little hangers on. I think it’s important for them to know that the meal isn’t always about the meat. My Miss Violet would love to have just a plate full of meat and only meat, drives me up the wall.

Speaking of meat, This meal is a very meaty vegetable dish you will feel very satisfied after!

Vegetarian Chili

1 sweet potato

1 red capsicum

1 yellow capsicum

One red onion

Jar of salsa

Tablespoon oregano

Tablespoon of crushed garlic

Teaspoon of cumin

Tablespoon of coriander

Dash of wostishire sauce

Dash of Tabasco

Pinch of sugar

Tin of tomato (400g)

Tin of red kidney beans

Tin of chick peas

Peel and cut the sweet potato into bite sized cubes and roast until soft.

Roughly chop the red onion. Put into a heated/oiled fry pan with the cumin, oregano, corriander and garlic. Sweat until soft. Add the capsicum cut roughly the same size as the potato. Fry until soft.

Add the sweet potato, mix through.

Once mixed add the jar of salsa,tomato& tins of chick peas and red kidney bean and give a stir.

Last but not least add the wostishire,Tabasco & sugar.

Let it simmer for about 10mins on low.

Serve on a bed of brown rice and topped with some Sour cream or yoghurt. You could even make some cheesey quesadilla and use them for dipping. If I am out of rice I use baby spinach. I currently have left overs and I’ll be making tacos with the remaining mixture.

chili (19)

Pumpkin coconut crunch

After a little something to nibble on that’s sugar free (mostly)?

This treat is mostly for adults and the older kids. All of my kids have road tested this and it got the thumbs up especially from the biggest kid of all.

The toddler took it chewed it and spat it out. I guess I should be happy she put it in her mouth.

ok here it goes.

Pumpkin coconut Crunch

1 1/2 cup of pumpkin seeds ( pepitas)

1 cup of shredded coconut

1 tablespoon of coconut oil /butter (yes it’s not cheap but handy to use instead of butter)

1/2 cup of Rice malt syrup (its cheaper than honey)

pinch of salt

6 pieces of 85% dark chocolate (melted)

pre-heat oven to 150

put all dry ingredients on a bowl (not chocolate &salt)

Melt coconut butter and rice syrup, until just melted. pour over the top of the dry ingredients and stir through. place on to a lined slice tray and pop into the oven for 15-20 mins or until browned slightly. once cooked let the slice completely cool. while cooling sprinkle the pinch of salt on top.

when the slice is cooled drizzle the melted chocolate on the top and put into the freezer for ten minutes. take it out and cut into bite sized pieces.



hope you like this one as much as I do, I am pretty proud of it.

Muesli Slice

I am going to start off by saying sorry, Sorry I don’t have a photo of this one. It got gobbled up too quickly.

With schools being nut free it’s sometimes hard to get them things that haven’t been tainted by nuts. Muesli bars usually get sent home unopened, even though they are nut free.

this one is pretty tasty

3 crushed weetbix

1 cup shredded coconut

1 cup Rolled oats

1/2 cup of chopped apricots

1/2 cup Pepitas
 1/4 cup sultanas
150g butter 
3/4 cup honey
pretty easy, throw all the dry ingredients in one bowl. Pop the butter and honey in a saucepan until bubbly take it off the heat and let cool (not completely) once slightly cooled pour over the mixture and mix through. put mixture into a lined slice tray and flatten.cook in pre-heated oven 180 degrees for 20 mins. once cooked let cool on the bench. When the slice is cooled place in the fridge for an hour.
When the slice is set take it out and slice up for eating! Easy peasy