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!
‘Healthier’ GingerBread Cookies

‘Healthier’ GingerBread Cookies

Moreish little parcels of joy! I love love LOVE making gingerbread. So this year I tried putting a bit of a healthier twist on it by reducing the sugar and boosting the fibre!

Just because I have put the word healthy in front of these doesn’t mean that you can eat them all in one sitting. They still contain sugar, albite smaller amounts than classic gingerbread. They are still a treat and should be eaten and enjoyed in moderation!!

Remember Christmas, in the end, is all about sharing a delicious meal with the one you love. Food is always a highlight of Christmas, so why not making healthy gingerbread for your loved ones as a homemade gift!

Gingerbread Biscuits

This is a great recipe to make with your kids this Christmas, Get them to help you mix the dough and then cut out the shapes with their favourite Christmas cookie cutter!

Cooking with kids doesn’t need to be hard, and they don’t need to be involved in every single step of a recipe. It is more about giving them time in the kitchen to spend time with you and gain confidence around food!

Gingerbread Biscuits

A few notes on the recipe:

Molasses – Molasses is the liquid by product of refining sugar cane. While it is still a sweetener it is rich in minerals giving off a range of health benefits. I do recommend using a blackstap molasses as the mineral content is higher and it gives a delicious spicy flavour to the biscuits!

Flour – I opted for a whole meal flour in this recipe to boost the fibre content. If you can’t eat gluten try a mix of almond meal and buckwheat flour!

Egg – I used 1 egg to bind the dough. But to make these eggs vegan, simply substitute in a chia or flax egg!

Healthy Ginger Bread Cookies

Hi Fibre, Low sugar version of our favourite Christmas treat without compromising on flavour!
Course Dessert
Cuisine American, Australian, english
Keyword anzac cookies, biscuits, Christmas, christmasbaking, festive, gingerbread
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Servings 20 biscuits


  • 1 ½ cups whole meal plain flour
  • 1 tsp baking powder
  • 2 tsp ginger
  • 2 tsp mixed spice
  • 2 Tbsp coconut oil
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla


  • 1 tbsp icing sugar
  • 3 tsp boiling water


  • Whisk the dry ingredients together in a bowl. Then add in the wet ingredients and mix together to form dough. Form the dough in a 1-inch thick disc and wrap in plastic wrap. Refrigerate for 1hr.
  • Preheat oven to 170C.
  • Roll out on a silicon mat or a floured surface to 3mm thick. Then use your favorite Christmas cookie cutters to form shapes. Carefully lift the cookies onto a lined baking tray and then bake for 10mins.
  • Make the glaze and brush over biscuits while they are still warm. Then allow to cool completely before you ice them or simply keep them plain!

Other Recipes you may love this christmas:

Recycling – The how to’s and don’t dos

Recycling – The how to’s and don’t dos

From Instagram to a current affair…from Greta Thunberg to Leonardo DiCaprio, climate change is one of the most spoken about topics on everyone’s radar, with sustainability quickly becoming one of the biggest new trends catching the world by a storm. However, while it is great to see such an important topic gaining some much-needed attention, for the average Australian family, sustainability and recycling is something which can easily become overwhelming and can lead to feelings of guilt and inadequacy when we feel as though our sustainability efforts are falling short of those perfect ideals on our Facebook feeds. And while we might all enjoy adding a bit of extra salt into our daily cooking routine, the added stress likely to come from those overwhelming sustainability expectations is definitely something we can say no to in our kitchens.

While there is always ways in which we, as individuals or as a family, can improve to reduce our waste and lower our impact, it is important to remember that while we might all aspire to be like the Greta Thunberg’s of the world, this goal is not necessarily attainable for everyone, nor should it be. There are so many small things you can incorporate which will, over time, make a significant difference.

Here at Shelley’s Good Eats, we know that it can be challenging for families to incorporate new practices into their busy daily routines. We also understand that there is a lot of information out there about sustainability, which can make it overwhelming to know where to start. So, we have decided to start where our hearts lie (The Kitchen), and to break down the three types of recycling that you and your family can start incorporating into your daily kitchen routines to help reduce your waste; yellow-bin recycling, Red-cycle (soft-plastics) recycling and green/organic waste recycling.

Yellow-bin Recycling

This lovely yellow piece of bin engineering standing outside your home is the perfect place to start your families recycling journey. Depending on the area/city you live in, your yellow-lidded bin should get collected by your local council once a fortnight, and serves as an amazing opportunity for every household to reduce the amount of waste they are generating towards their local landfills.

But, did you know that not everything that seems recyclable, actually is?

Tricky isn’t it, fortunately most companies are making it much easier to identify if an item is recyclable by printing little numbered triangles on all of your packaged food items! However, each city/town’s recycling plants have slightly different capacities for what items they are able to recycle…so, the best way to double check your cities recycling do’s and don’ts prior to starting your families recycling journey, is on your local council’s website.

So, let’s break down the ins and outs of recycling, starting with our very own Brisbane! Fortunately, or our Brisbane dwellers almost any packaged-food products made from paper, cardboard, firm plastic, metal (aluminium and steel), or glass can be recycled, even when it does not contain the recycling symbol (small numbered triangle). However, there are some exceptions to the rule which we have listed below for you:

  • Wax-coated paper/cardboard boxes (e.g. fruit boxes)
  • Baking paper
  • All soft plastics (e.g. plastic bags, cling wrap and straws)
  • Drinking glasses, cookware (e.g. Pyrex) and heat-proof glass

So, why exactly can’t we recycle these items?

  • The wax covering the paper and cardboard makes it too difficult to recover paper fibres
  • The light-weight nature of soft plastics often results in them getting caught around moving machine parts, often leading to jams
  • The listed glass types are often more fragile than the durable nature of recyclable glass (jars etc) and therefore, can weaken the new glass products if they are used

If you live in Brisbane and would love to read more about the recycling dos and don’ts from your local council, click here and download the council’s pdf.

Yellow bin recycling system

Red-cycle (soft plastic) recycling

While we are unable to recycle our household soft-plastics in our yellow-lidded bins in Australia, there is a solution to answer our soft-plastic recycling prayers, and their name is Red-cycle.

The best thing is that the Red-cycle recycling system for soft-plastics couldn’t get any simpler! Simply (could we say simple anymore times?) collect all your household soft, scrunchable plastics, using the scrunching test, in a bag at home and drop them in to your local Coles or Woolworths stores during your weekly (or if you’re like us…daily!) grocery run.

Soft-plastic scrunch test

Red-cycle then collects your soft-plastic waste and sends them to their friends at Replas, who use it to make over 200 different recycled products.

For an all-inclusive list of all of the Red-cycle dos and don’ts, click here.

Green/organic food waste recycling

Last, but certainly not least, we have arrived at the food waste section of today’s blog post. Learning how to recycle your kitchen food waste is a great way to reduce the amount of waste your family is sending to landfill!

There are many different ways in which your family can recycle their green waste, which makes it easier to find an option to suite your circumstances. Here at Shelley’s Good Eats, we are all about making your life easier, so we have listed some options below for you:

  • Worm farms

Worm farm can recycle

  • Home composting (indoor/outdoor)

Compost bin can recycle

All of the above options are great ways for you to give your families green waste a second life, and can be quite fun to get your kids involved!

The whole recycling process can be a great opportunity to get your children involved, to help them develop an understanding and appreciation of their food system. Weekends and bin days can be a less hectic time to involve your kids and educate them about sustainability. Your local council’s website is an abundance of information; including recycling/composting apps and workshops to help engage your kids in these processes, while also making it more interesting and fun for them. Visiting your local community gardens and recycling plants can also be a fun way to get the family together on the weekends, while also refreshing your knowledge of sustainability in your city.

Here at Shelley’s Good Eats, because we understand it can be hard to incorporate sustainability into your family’s everyday routine, we’d love to know what your biggest ‘sustainability struggles’ are?

Your feedback will help guide our future posts for our ‘Shelley’s Sustainability Series’, where we can provide you with considerate, practical and (dare we say it) sustainable advice, that you and your family can use to build more eco-conscious kitchens.

A bit about the Author

Hi my name is Karly. I am a 3rd year Nutrition student, studying on the beautiful Sunshine Coast. I work as an assistant at Shelley’s Good Eats, in-between my studies. As well as having a passion for all things nutrition, I also have a keen interest in sustainability. In the future, I would love to combine both of my passions and educate people in a dynamic and multifaceted way.  

Trio of dips – for all your holiday entertaining!

Trio of dips – for all your holiday entertaining!

We are coming into the holiday seasons – aka a month of a whole lot of entertaining so I like to make some delicious healthy treats for my usual cheese platters.

But dips are just for entertaining OR cheese platters. They are a great sensory experience for your kids. No only do they provide great colour and a different texture to their plates it also provides a different ‘action’ for finger food! So here are my favourite three dips this summer – which all provide another serve of veg or legumes as well!

Pumpkin White Bean Hummus

Make your own buckwheat crackers to accompany these amazing creamy dip!

Pumpkin White Bean Hummus

Roast pumpkin packs this dip with flavour for the perfect mix of sweet, savoury and creamy!
Course Snack
Cuisine Australian
Keyword dip, hummus, pumpkin soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6


  • 400 g white beans
  • 400 g butternut pumpkin roasted
  • 2 tsp cumin
  • 2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil


  • Preheat the oven to 200C. Spread the cubed pumpkin over a tray. Roast in the oven for 30mins and then allow to cool slightly.
  • Place all the ingredients in the bowl of a food processor or blender and blend on high for 2-3mins until smooth. Top with a little olive oil and hemp seeds.

Fresh Beetroot Dip

Serve it up with fresh veggies of your choosing, or slathered on toast and topped with an egg.

Fresh Beetroot Dip

Fresh Vibrant beetroots make for a 'fun coloured dip for yum kids, or a delicious addition to your cheese platter.
Course Snack
Cuisine Australian
Keyword beetroot, dip, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6


  • 3 large beetroots
  • 2 tsp cumin
  • 1 tsp corriander
  • 3/4 cup Greek yoghurt
  • 1/4 cup mint leaves
  • 1/4 tsp salt


  • Place the beetroots in a saucepan and cover with water. Bring to the boil for 30mins. Remove from the water and allow to cool for 5mins, then use paper towel to rub the skin off the beetroot. Place the beetroot and remaining ingredients into the bowl of a food processor and blend on high for 2-3min until smooth.

Classic Hummus

Serve them up with the incredible zaartar pita chips for something extra delicious!

Hummus With crispy Pita chips

The ultimate creamy hummus perfect for dipping with veggies sticks or cripsy pita chips!
Course Snack
Keyword chickpeas, hummus, legumes, pita chips, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 4 People


  • 1 x 400g can Chickpeas
  • 1 tbsp tahini
  • 1 clove garlic crushed
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper

Pita chips:

  • 2 large pitas
  • 1 tbsp zaatar seasoning*
  • Spray cooking oil


  • Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
  • Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
  • Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
  • Serve with crunch pita chips.

To prepare the pita chips:

  • Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.


*(or 1tsp sesame seeds, 1 tsp cumin, 1 tsp oregano, salt and pepper if you can’t find zaatar in your local supermarket!)

Savoury Pumpkin Scones

Savoury Pumpkin Scones

Savoury Pumpkin Scones

Soft savoury pumpkin scones perfect warm with a little butter or just as is for a tasty snack.
Course Breakfast, lunch, Snack
Cuisine Australian, english
Keyword pumpkin soup, savoury, scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 scones


  • 3/4 cup Pumpkin Puree
  • 2 cup SR Flour
  • 1 tsp Baking Powder
  • 1 tsp Cumin
  • 55 g Butter cubed and chilled
  • 3/4 Cup Chedder Cheese Grated
  • 1 Tbsp Chives
  • 1/4 cup Milk


  • Preheat the oven to 180C.
  • Sift the flour, salt and cumin into a bowl. Then rub the chilled butter into the flour to create a fine crumb. Mix in the cheese and chives. Then add in the warm milk and pumpkin puree to bring the mixture together to form a smooth dough. Dust with flour. Form a round disc (about 8inch wide) and cut into 8 wedges, alternatively use a scone cutter!
  • Bake in the oven for 15-17min until they have risen and are golden.


  • To make your own pumpkin puree steam or roast some pumpkin and blend for 1min until smooth. 
  • you can you gluten free flour for these scones as well!