Cracker Jacker: Carb-free nutty crackers

January 14, 2014

These seed crackers are the perfect alternative to your normal bread crackers. I will be honest with you though, they are not the ‘strongest’ crackers. They break quite easily but they definitely do not lack tasty perfection. They also PACKED with omega oils!


  • 200g sunflower seeds
  • 60g flax seeds
  • 100g seaseme seeds
  • 2 tbsp psyllium husks (Can be found at most health stores.)
  • 500ml water
  • 1 tsp salt


1.) Prevent the oven to 160 degrees.
2.) In a mixing bowl combine all the ingredients and leave the mixture to stand until it is thick. About 10min.
3.) Spread the mixture out as thinly as possible on a baking sheet or tray. The mix should have no holes in it.
4.) Bake the tray for an hour. You may need to rotate it away from hot spots in the oven every now and then.
5.) After an hour, and possible a few turns, it should only take another 15-20min until it is seriously crispy.
6.) Remove from the oven and leave to cool. Once cooled break them into any size you like and store in an airtight container.

Makes about 16 crackers.

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Creamy simmered chicken with olives, salami and capers.

January 5, 2014

Yes this creamy food is “diet food” can you believe it!? And it tastes unbelievable. I’m busy trying out this new diet called banting, it’s low carbs and high fat. So far it’s working brilliantly and everything tastes too good to be true. This creamy chicken is definitely a winner.

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  • x2 chicken breasts cut into strips
  • 1 red onion, sliced
  • 1 red pepper, sliced (I used yellow)
  • 10 slices salami cut up
  • 80g butter
  • 2 tbsp capers
  • 1/4 cup green olives
  • 1 cup chicken stock
  • 1 cup cream
  • salt and pepper for seasoning


1.) In a large, heavy based frying pan sauté the onion, pepper and salami in the butter until slightly brown.
2.) Add the capers, olives and stock and boil until reduced by half.
3.) Add the cream and reduce by a third.
4.) Drop the chicken pieces into the sauce and simmer for 2-3min.
5.) Season with salt and pepper and serve.

** You can do the exact same recipe but swap the cream for good quality tomatoes, tinned or fresh.

xxx EJ

Home-made Muesli

January 3, 2014

I love this recipe it’s so simple and easy to make and gives me the energy I need to get through my mornings. It’s also packed with superfood ingredients. There is no measurements for this recipe, you simply add the amount of oats you want to your frying pan and work with what you feel is the right amount for you for the rest of the ingredients.

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  • Rolled oats
  • Palm oil
  • Agave crystals
  • Sesame seeds
  • Flax seeds
  • Pumpkin seeds
  • Almond nuts
  • Brazil nuts
  • Raisins
  • Goji berries
  • A glass jar


1.) On a medium heat add the rolled oats and palm oil together in a frying pan. Once the oats are well mixed with the palm oil sprinkle the agave crystals over the oats and stir in.
2.) Next add the nuts. (The earlier you add the nuts the better, this allows them maximum time to become nice and roasted.) I cut my almond nuts and brazil nuts in half before adding them to the frying pan.
3.) Bring the heat down, you don’t want to burn away all your natural oils. Now add the flax seeds, seaseme seeds and pumpkin seeds. Stir in.
4.) Lastly add your goji berries and raisins and stir in.
5.) Once everything is roasted to your preference, turn the heat off and allow your muesli to cool down.
6.) Once your muesli has cooled down pour it into a large glass jar to store and keep fresh.

* Best served with some yogurt and fresh berries in the morning.

The great thing about this recipe is that there is no set ingredients and rules. Feel free to mix it up, like swapping palm oil for coconut oil or by adding extra seeds. Another great option is to swop the base, your oats, to nuts. This way it’s completely carb free.


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