Granola 2
Granola 3

What you need:

2 1/2 cups gluten free oats

1 cup desiccated coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup almonds, roughly chopped

1/2 cup raw buckwheat

3 tbsp rice malt syrup

2 tbsp cinnamon

1 1/2 tbsp coconut oil, melted

1 tbsp water

1 tbsp vanilla extract

4 tbsp freeze dried strawberries

What to do:

Preheat oven to 160°C

In a large bowl combine all ingredients apart from the freeze dried strawberries

Spread mixture evenly onto two lined baking trays

Place in oven and cook for 20 mins or until golden brown, stirring a couple of times

Mix through freeze dried strawberries, cool and store in an airtight container

Enjoy with yoghurt and your favourite fruit. S x

Chipotle Chicken Tacos

Chipotle Chicken Tacos

What you need:
Slow Cooker:
4 chicken breasts, skin removed
1 400g can of tomatoes
1 tbsp tomato paste
1 tbsp rice malt syrup
2 tbsp smoked chipotle chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
3/4 tsp smoked sea salt
Juice of 1 lime

Tomato salsa:
3/4 cup cherry tomatoes, quartered
2 handfuls coriander, chopped
Juice of 1/2 lime (small)
Salt and pepper

To serve:
Gluten free tacos
Cos lettuce
Avocado slices
Lime quarters
extra coriander

What to do:
Combine tomatoes, tomato paste and spices in slow cooker and mix well, add chicken and cover with mixture
Cover with lid and cook on low for 4 hours or until cooked through
Remove chicken and using two forks, shred the meat
Add lime into slow cooker, turn onto high and leave the top off to allow the sauce to thicken (if you are in hurry, transfer liquid to a hot fry pan for a couple of minutes).  Toss the shredded chicken through half the sauce mixture, leaving the remainder to serve as sauce. If you prefer a smoother sauce consistency blitz quickly with a whizz stick/food processor.
Mix salsa ingredients together
Build your tacos with chicken, lettuce, coriander, avocado, salsa and sauce. ENJOY! xx


Raisin Scones


One of the most popular items I find in Auckland cafes is date scones (and my sister is obsessed with them!) however following a gluten + lactose free diet (plus low FODMAP) they are my worst nightmare. 

I’ve created a simple scone recipe which is low FODMAP but still tastes delicious - you would never know it was made for special dietary requirements. Its also nut free, making it perfect for school lunches!!

What you need:

2 cups of self raising gluten free flour

3 tbsp of coconut spread (or any lactose free butter substitute)

9 tbsp raisins*

2 tbsp raw sugar 

1 tsp cinnamon 

Pinch of salt

1 cup of lactose free milk

What to do:

Preheat the oven to 180°C

In a large mix bowl combine flour and coconut spread, using your fingertip rub spread and flour until it resembles coarse breadcrumbs

Add raisins, sugar, cinnamon and salt and mix well

Add the milk and mix ingredients together to a soft dough

On a board or clean bench sprinkle gluten free flour (non-self raising) and place mixture. Work the dough into a 2cm thick square. Cut the mixture with a floured knife into 9 squares

Place 2cm apart on a lined baking tray and brush with milk 

Place in oven to cook for 15 mins

Enjoy with coconut spread

* 1 tbsp of raisins is considered low FODMAP by the Monash University Low FODMAP guidelines

I QUIT SUGAR: Why I’m taking part in the program

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I quit sugar is an 8-week program designed to help you give sugar the kick. You receive 8 weeks of seasonal nutritionally developed meal plans, along with recipes, shopping lists, tips and online support every step of the way. You can read more about the program here

I was lucky enough to be invited to take part in the latest 8-week program which kicked off on the 8th of January and wanted to share with you why I’ve decided to take part in the program.

Why I decided to take part in the program:

I personally try to limit the amount of refined sugar I eat as my body feels healthier and I have more energy. With the lead up to Christmas, there were too many treats, too many late nights and not enough time to meal prep, leading me to foods with lots of added nasties and too much dark chocolate for that afternoon energy fix. I thought the program would be a great way to kick start 2018 and help me get back into routine with the added help of meals plans and recipes. 

I have always loved Sarah Wilsons no nonsense approach to cooking, waste and not getting caught up with fancy foods - just getting back to basics. Mum and I received her ‘simplicious’ cook book for Christmas last year and can’t get enough of it.

I’m now lucky enough to have access to some of the drool worthy recipes you see on the IQS Instagram – very excited!

My approach to the program:

- Everything I make will still be FODMAP friendly - I will be adjusting the recipes to keep them Sarah friendly

- The program encourages you to give up fruit for weeks 2-6. I personally won’t be doing this as my diet is a bit restrictive and I don’t want to cut out another big part of it. I know from previous experience when I remove part of my diet that I usually eat, my mind plays games and it can lead to over eating in that food or something else. So, during this time I’m going to limit my fruit to 2 pieces a day using low fructose options, such as berries.

If you want to take part in the program for yourself, you can sign up here - use my code (jZrCS) and receive $15 off!!

Follow my journey on my Instagram where I’ll be showing you how I’m keeping it Sarah friendly.

**This is an affiliate link, meaning that I earn a small commission (i.e. a proportion of the sign up) if you join the 8WP via this link

Banana Bread Granola

I’m totally obsessed with banana bread so decided to come up with a granola that tastes like one of my favourites. 

I love the crunchy texture and natural sweetness from the banana and pure maple syrup. Enjoy with nut milk, yoghurt and fruit or just by the handful. Just a little warning – it’s seriously addictive!

What you need:

2 cups rolled oats

1 cup raw buckwheat

1 1/2 cup walnuts

2 tbsp chia seeds

1 tsp cinnamon

pinch of salt

1 banana

3 tbsp coconut oil

2 tbsp maple syrup

1 tsp vanilla extract

What to do:

Preheat oven to 160° C 

Combine dry ingredients in a bowl 

In a separate bowl mash banana well, add remaining wet ingredients 

Combine wet ingredients with dry ingredients and mix well

Tip onto a lined baking tray and bake in the oven for 35-40 minutes or until golden (check and stir when needed).

Store in an air tight container.

S x

Gluten free bread - Beyond Bread

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I'm forever on the hunt for the best gluten free bread. Now don't get me wrong - gluten free bread has come a LONG way over the past 17 years. I can remember when I first switched to the gluten free life, the bread my mum got for me (the only type on the market at the time) was rock hard and you had to use some serious muscle to cut it. It was a running joke in our house that the bread was hard enough to knock someone out with it - better than nothing though.

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I tried the sourdough from Beyond Bread - a completely gluten free cafe/bakery. I loved how it was in a circular shape like a sourdough you would buy at normal gourmet bakery. It was crunchy and crisp on the outside but soft and sour on the inside - absolutely delicious toasted. It may not be exactly like the real deal but its pretty damn close!! I just wish the loaf was bigger - a typical #GF problem.

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I topped my toasted sourdough with a spread of pesto, avocado slices, roasted vine tomatoes and soft goats cheese. 

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If you are in London, I would definitely check this Beyond Bread out. Find out more here