Kids Christmas Fruit Punch

Kids Christmas Fruit Punch

Adults shouldn’t have all the fun this Christmas, while the kids are left to drink water! So I created a delicious fruit punch that is low of sugar and still has the fizzy bubbles kids love with soft drink!

We have all seen the headlines, soft drink isn’t that great for you. From its high acidity that erodes teeth, to its even high sugar content! But that doesn’t mean that kids should only ever been able to drink water – and we all know they will probably complain if thats all you ever offer!

But this Christmas Fruit punch solves that issue. Not only is it a bright festive colour it also tastes seriously delicious and is very low in sugar.

kids christmas punch

Keep topping it up with ice as the day goes on so that is stay cold! If you don’t have a large enough jug, make it in a large bowl and ladle it out with a soup ladle, or half the recipe. After all it only takes 5mins to whip up again later!

Kids Christmas Punch

A Delicious low sugar option for kids this christmas! Move aside sugary soft drinks, lets have fun with a yummy fruity mocktail!
Course Drinks
Cuisine Australian
Keyword alcohol, Christmas, christmascooking, fruitpunch, punch
Prep Time 5 minutes
Servings 10 people


  • 1 L Cranberry Juice reduced sugar
  • 425 g crushed pineapple in juice
  • 2 cups ice
  • 1.5 L Soda Water
  • 2 Cups Fresh Berries
  • 1 lime thinly sliced
  • 1 bunch mint


  • Combine the cranberry juice, pineapple and crushed ice in a large jug. Then Top with soda water. Add in the berries, lime and mint leaves.
  • Keep topping up with ice to keel cool throughout the day!
Funfetti Birthday Layer Cake

Funfetti Birthday Layer Cake

I am 26 today and I fully intend on eating this cake. I made it for myself, because what type of food blogger would I be without making one for myself.

And when I say cake I mean with REAL flour, sugar, eggs, butter. You name it! Why am I so passionate about this? Why a I a nutritionist promoting eating cake?

funfetti birthday cake

Why I always eat cake on my birthday!

My fondest memories of my childhood was picking the cake my mum would make me for my birthday – one year I got three (school, actually birthday, and party!! I thought I had won the lottery!). So to me it signifies learning to bake with my mum and celebrating and having fun with family and friends! OH and turning one year older, though I am slowly coming to that AGE where you don’t want to make a fuss of it anymore.

So I may be a nutritionist but I am a nutritionist that urges you to keep eating cake! Eat food that makes you feel good. So eat vegetables and grains and legumes and protein because they make you feel great and make your body function well. But also eat cake because it makes you feel good, eat it because of what it signifies for you!


So instead of finding healthy options for your kid’s birthday, make it with them and demonstrate to them that eating it is ok. That it is allowed! Because what a healthy watermelon cake tells them is that this food is not allowed, that it should be restricted.

Your kid is going to attend birthday parties; they are going to have the option of eating unhealthier foods. So show them that it is allowed as this can prevent kids from going crazy at parties, because its just another food, not some special treat that should otherwise be restricted.

So here is to making delicious cakes to celebrate our birthdays! Its how I plan on spending my big day today (plus a little work, because its unavoidable!). And best yet make this recipe for your kids because they will love it, I have never met a kid who doesn’t love sprinkles!

Funfetti Birthday Cake

Birthdays are for enjoying cake and celebrating someone you love! So ditch the healthy cake and make something you will all love!
Course Cake, Dessert
Cuisine Australian
Keyword birthday, Cake, sprinkles
Prep Time 20 minutes
Cook Time 30 minutes


  • 225 g butter softened
  • 200 g sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp bi carb soda
  • 1 cup buttermilk
  • 1/2 cup sprinkles


  • 1 Batch Cream Cheese Icing or 2 x Philly Cream cheese icing packs
  • 3 tbsp Sprinkles


  • Preheat the oven to 170C and line the base of 3x 6inch cake tins or 2 x 8inch baking tins.
  • Cream the butter and sugar in a large bowl with electric beaters. Then add in 1 egg at a time. Beating until smooth and creamy. Add in vanilla. Use a wooden spoon to fold in plain flour, baking powder and bi carb soda, alternating with buttermilk.
  • Finally fold in sprinkles, be careful not to over mix.
  • Bake in the oven for 25-30min until cooked through. Allow to cool for 10mins before removing from their tins and then cool completely on a wire rack.
  • Meanwhile make the cream cheese frosting or if using the new philly cream cheese icing packs you can ignore this pack.
  • Once the cakes are cooled carefully cut off the top of the cakes with a serrated knife if they are not flat.
  • Then place one cake on a plate, top with 1/4 cup icing, repeat until all cakes are layered. Then carefully spread your remaining icing around the edge. Smooth it down with a bench scraper or pallet knife. Top with sprinkles.
  • Keep cake in the fridge if it’s a hot day, and remove 20min before serving to allow icing to soften.

Other great cake recipes for your special days:

Savoury Buckwheat Crackers

Savoury Buckwheat Crackers

Buckwheat Crackers

Buckwheat Savoury Crackers

Gluten free crackers that are perfect for your weekend cheese platter, or for the kids lunchbox during the week!
Course Appetizer, Snack
Cuisine Australian
Keyword buckwheat, cracker, rosemary, savoury
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Servings 6


  • 2 cups Buckwheat flour
  • 1.5 Tbsp Flaxseed meal
  • 1/3 cup Sesame seeds
  • 2 tsp Rosemary
  • 1 tsp Garlic salt
  • 3 Tbsp Olive oil
  • 8 Tbsp Cold water


  • In a bowl combine the flour, flaxseed, sesame seeds, rosemary (fresh or dried!) and garlic salt. Stir in the olive oil. Then add cold water 1 Tbsp at a time until it forms a smooth dough. Form the dough into a ball and wrap in cling film and refrigerate for 30min-1hr.
  • Preheat the oven to 180C. Roll out the dough on a piece of baking paper until it is 2mm thick. Trim to make sides straight. Slide baking paper onto a baking tray. Use a large knife to cut dough into desired cracker size. Repeat with any remaining off cuts of dough.
  • Bake in the oven for 20-25min. All to cool completely.



Like this recipe? Why not try some other delicious lunch box additions!

2 Ingredient Pizza Dough

2 Ingredient Pizza Dough

Pizza has NEVER been so easy!! With just 2 ingredients and 5mins you can make your very own  dough. So there is no reason not to whip it up for a Friday night family pizza night!

2 ingredient pizza dough I like to set out all the toppings and make mini pizza’s so that everyone can choose exactly what goes on theirs! This not only stops the fights, but also empowers your kids to have choice over what they eat!2 ingredient pizza dough

Pizza has always been one of the foods referred to as ‘bad’ or ‘unhealthy’ but this is anything but! So this is the perfect meal to practice quitting the negative talk, If you have no clue what I am talking about watch this youtube clip!


You can choose your own but I have also included some of my favourite topping variations to get you started:

– Chicken Pesto: Pesto sauce, Shredded Chicken, Mushroom, Zucchini ribbons and mozzarella

– Classic Hawaiian: Tomato Paste, Shredded ham, Pineapple, Red onion and mozzarella

– Veggie loaded: Tomato paste, mushroom, red onion, zucchini ribbons, mozzarella and finish it off with pesto when its cooked!

2-ingredient Pizza Dough

With just 2 ingredients and 5mins you can make your very own pizza dough! Never think pizza is unhealthy again!
Course Dinner, lunch, Snack
Cuisine American, Australian
Keyword pizza, savoury
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3 people


  • 1 cup yoghurt
  • 1 cup SR flour

Toppings – Choose your own:

  • ¼ cup Pesto
  • ¼ cup Pizza sauce
  • 50 g Ham shredded
  • 50 g chicken breast cooked and shredded
  • 50 g tin Pineapple pieces
  • ½ Red onion thinly sliced
  • 100 g Mushroom thinly sliced
  • 1 Zucchini shaved
  • 1 cup mozzarella grated


  • Preheat the oven to 230C. Place a pizza stone or baking tray in the oven to start heating up. This is the key to a crisp base.
  • In a bowl combine the yoghurt and SR flour. Use a wooden spoon to start, but as it comes together it is best to use your hands.
  • Tip the dough out onto a flour surface. There is no need to knead this dough! Cut the ball of dough into 3 pieces. Roll each piece out to 7inch wide. Carefully place them on baking paper.

Now its time to top them with your favourite things! My suggestions:

  • Classic Ham and pineapple: Spread the pizza with 1 tbsp of pizza sauce, top with 1/3 cup mozzarella, Ham, Pineapple and red onion.
  • Pesto Chicken: Spread 1 Tbsp pesto on the pizza, top with 1/3 cup mozzarella, mushrooms, shredded chicken, zucchini ribbons
  • Veggie Loaded: Spread with 1 Tbsp pizza sauce, top with 1/3 cup mozzarella, mushrooms, red onion, zucchini ribbons. After cooking drizzle with pesto.
  • To cook place on a hot pizza stone or baking tray in the oven and bake for 10min, until the cheese is golden and base is crisp.


*Alternatively if you have a mix master with a dough hook you can use that.
** if you have a pizza stone, you can also cook these in the bbq.



Like this recipe? Why not try some other delicious lunch box additions!

Fudgey Black Bean Brownies

Fudgey Black Bean Brownies

Blackbeans. Yes that’s right the main ingredients in these brownies are blackbeans. I didn’t think I could ever do that to brownies. But I vowed to make a nut free, low sugar, gluten free brownie that still tasted good. I tried all the different flours, all the different add in’s to make them taste good. BUT nothing I tried worked both texture and flavour wise. UNTIL I gave in and started experimenting with legumes!

blackbean brownies

Blackbeans by far created the best texture (oh so fudgey!) and has absolutely no aftertaste. Seriouly these taste like extra fudgey gooey chocolate brownies. YOU CAN NOT TELL THEY CONTAIN LEGUMES!! Hooray!!!

blackbean brownies

And the best part is they take literally 5mins to make before putting them in the oven to do their thing! They are also nut free (hello great school lunchbox treat!), low in sugar and gluten free so everyone can enjoy them! I haven’t tried it yet, but I have a strong feeling these would work really well with flax eggs as well – I will get back to you on that!

If you are looking for other great lunchbox snacks why not check out my latest youtube video where I show you exactly how to make my delicious chewy muesli bars.

Black bean brownies

Gluten free, Nut Free and Low sugar. These brownies are seriously perfect for everyone! The blackbeans provide the most delicious fudgey texture, without an after taste.
Course Dessert, Snack
Cuisine Australian
Keyword blackbeans, brownies, Chocolate, gluten free
Prep Time 5 minutes
Cook Time 30 minutes
Servings 16


  • 400 g tin Black beans
  • 3 eggs
  • ¼ cup rice bran oil
  • 1 tsp vanilla
  • ¼ cup cocoa powder
  • ½ cup brown sugar
  • 1 tsp baking powder
  • pinch salt
  • 3/4 cup dark choc chips


  • Preheat oven to 170C. And line a square baking dish with baking paper.
  • In a food processer blend black beans until smooth. Add in eggs, oil, vanilla, cocoa, sugar, baking powder, salt and 1/2 of the choc chips. Pour into prepared baking tray and top with remaining choc chips. Bake in the oven for 30-35min. Allow to cool completely before slicing.

Like this recipe? Why not try some other delicious lunch box additions!

Egg and Bacon  Pinwheels

Egg and Bacon Pinwheels

Mix it up, Roll it, slice it and then into the oven! Don’t be intimidated by this pinwheels they are super easy to make and loaded with vegetables for a delicious healthy lunch box Snack. bacon and egg pinwheels I love to freeze the pinwheels  before I cook them so you can pull out however many you like and have a freshly baked snack in just 20mins! All you need to do is lay them out on a lined baking tray and freeze for 30min/1hr. Then pop them in a container or zip lock bags and put them back in the freezer! bacon and egg pinwheels

Bacon Pinwheels

Bacon and egg pinwheels loaded with vegetables for a tasty snack that the whole family will love.
Course Appetizer, lunch, Snack
Cuisine American, Australian
Keyword bacon and eggs, pastry, pinwheels, Snack
Prep Time 20 minutes
Cook Time 25 minutes
Servings 33 pinwheels


  • 1 brown Onion finely chopped
  • 4 rashers Bacon finely chopped
  • 1 Zucchini grated
  • 1 carrot grated
  • 1 red capsicum finely chopped
  • 2 Eggs
  • ½ cup chedder cheese grated
  • 3 sheets Puff Pastry frozen


  • Heat a large non-stick pan on medium heat. Add in the onion and bacon and fry for 5min until it begins to soften and brown. Then add in the zucchini, carrot and capsicum. Fry for another 2-3min. Set aside and allow to cool for 10min.
  • Meanwhile preheat the oven to 180And lay out 3 sheets of puff pastry on the bench to allow them to defrost.
  • Stir the egg and cheese through the bacon mixture and then spread a thin layer over each of the puff pastry sheets. Carefully roll each sheet of pastry up tightly. Then use a sharp knife to cut the rolled pastry in to 1cm thick pin wheels. Spread over a baking tray and bake in the oven for 20mins.
  • Tip: if the pastry is too soft to cut, put it in the freezer for 20mins before cutting.
  • Alternatively, you can freeze the pinwheels prior to cooking. Spread them out of a baking tray and freeze on tray for 1hr. Remove from tray and put them in zip lock bags or a container and return to the freezer. When you are ready to eat them place them frozen into the oven and cook for 25min.

Like this recipe? Why not try some other delicious lunch box additions!