Grain Free “Oatmeal”

For those of you who may be sensitive to grains like oats, but miss that morning bowl of warm awesome, this one is for you! Super quick and easy.

2 TBS Shredded Coconut
2 TBS Ground Flaxseeds
2 TBS Chia Seeds
1-2 TBS Maple Syrup
1/2 Cup Boiling Hot Water
1/2 Cup Plant Based Milk or Regular Milk
Additives: You could also add hemp seeds, or nuts and seeds to bulk it up even more!

1) Place the shredded coconut, flaxseeds, chia seeds and maple syrup into a bowl.
2) Add the boiling hot water and mix it around until it makes a thicker consistency.
3) Now add in the plant milk and stir around. You can add in as much or as little of the plant milk you wish, it just depends how runny you like the consistency.
4) Put your favourite fruit, nut butter or other toppings to add more flavour and nutrition.
5) As I mentioned, you can add hempseed or other nuts and seeds to the base recipe as you wish to add more flavour and nutrients!

If you give this one a try, be sure to tag me on Instagram so I can share your wonderful creations with my community!

Thank you and enjoy!

LEW xxx

Easy Chicken Marinade

Bring your chicken from bland to unreal by just adding spices. It takes just a few minutes to make up the marinade, and the longer you leave the chicken with it before cooking, the better. However, if you are in a rush, throwing this on and cooking right away is easy peasy and just as delicious!

1 tsp
garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp curry powder
Sprinkle of chilli flakes
1 TBS olive oil
1 TBS maple syrup

1) Mix together the garlic powder, onion powder, paprika, curry powder and chilli flakes.
2) Add in the olive oil and maple syrup, it should make a thicker to medium liquid mix.
3) Place on the chicken breast or whole chicken and massage it in with your hands.
4) Leave for a few hours or over night to marinade. If you do not have the time, you can put the marinade on top and cook right away as well.
5) Follow your cooking instructions for what part of the meat you are using and bingo! You have an easy dinner.

Cooking for chicken breast: 20 min at 450F.

If you give this recipe a try, be sure to tag me on Instagram so I can share your creations!

LEW xxx

Healthy Energy Bars | Paleo, Grain Free, Gluten Free, Dairy Free, Soy Free

A bar that is free of almost everything you may be asking, what’s left? Well, there are key ingredients in these bars that are packed full of nutrients and flavour! The best part? It’s so easy to make!

2 cups Dates
1 cup Pumpkin Seeds
1/4 cup Chia Seeds
1/4 cup Brazil Nuts
1/4 cup Almonds
1/2 cup Unsweetened Shredded Coconut
1/2 cup Coconut Oil
1 tsp Cinnamon
1 tsp All Spice

1) If you have a high speed food processor you can skip this step. If you do not have a powerful food processor, you could try cutting up the ingredients or using a mortar and pestle. However, you may not get the consistency you need. Also, if your blender is not a high speed one, you may want to be sure you soak the dates overnight or in boiling hot water for at least 20-30 min to soften them so to take the pressure off the food processor motor.
2) Put all of the ingredients into the food processor and blend together until there is a clumpy consistency.
3) Then line a pan with parchment paper and put the nut and seed mix into the pan. Then push down on the nuts and seeds evenly until it clumps into one.
4) Put into the fridge for 20-30 min and take it out to cut it into bars in desired size. Or you can roll the ingredients into balls.
5) When you are not enjoying them, keep them in a sealed container in the fridge as once they soften they will not hold their shape.

If you give these a try, be sure to tag me on Instagram so I can share the love!


LEW xxx

Paleo Banana Bread | Vegan, soy and gluten free

Who doesn’t love banana bread!? This is a simple and delicious recipe that is grain free, egg free, dairy free, refined sugar free, and of course gluten free. A delicious treat you will enjoy eating!

2 Ripe Banana’s
2 Flax Eggs
1/2 cup Coconut Oil
1 tsp Vanilla
2 TBS Maple Syrup
2 cups Almond Flour
1 tsp Baking Powder
1 tsp Cinnamon
Pinch of Salt

1) Preheat the oven to 350F.
2)Make the two flax eggs first by putting 2 TBS of ground flax into a bowl with 6 TBS of water. Mix together and set aside while you make the rest of the bread.
3)) Mix together the dry ingredients in one bowl, almond flour, baking powder, cinnamon and salt.
4) Mix together the wet ingredients in another bowl, mashed banana’s, flax eggs (once they have thickened), coconut oil, maple syrup and vanilla.
5) Mix the wet with the dry and combine until a batter consistency has been made. You can also put all the ingredients into a food processor as another option.
6) Place the batter into a bread tin lined with parchment paper or oiled with coconut oil or oil of choice. Place in the oven to be baked for 40 min or until golden on top.

Enjoy! Be sure to tag me on Instagram if you end up making this banana bread, I love seeing your creations come to life!

LEW xxx

Paleo Vegan Pancakes

Have you ever wondered how to make paleo pancakes without using eggs? Here is the trick, flax egg and make vegan “buttermilk.” These pancakes are a bit more dense than other pancakes but trust me when I say, they are delicious. Follow the recipe below to make your own!

1 cup almond flour
3/4 cup cassava flour (or tapioca/arrowroot starch will work as well)
1 tbs baking powder
2 tsp apple cider vinegar
1 tbs maple syrup
1 tbs coconut oil – melted
pinch of salt
1 cup almond milk
1 flax egg

1) First make the flax egg and the vegan buttermilk to set as side as they need to sit for a few minutes to work. Mix together 1 tbs ground flax seed and 3 tbs water, mix together and set aside. Mix together 1 cup almond milk with 2 tsp apple cider vinegar and set aside for 10 min to become “buttermilk.”
2) Mix together all the dry ingredients in one bowl, almond flour, cassava flour, baking powder, and salt.
3) Mix together all the wet ingredients in another bowl, flax egg, buttermilk mixture you made, coconut oil, maple syrup.
4) Now add the dry to the wet ingredients and mix together. You can also put all of the ingredients into a food processor.
5) Melt coconut oil on your pan, and place the mixture (which will be a bit thicker), onto the pan. On medium heat it should be ready to flip in 3-5 min.
6) Serve with your favourite toppings, I have a homemade apricot spread and maple syrup on mine.

Enjoy! Tag me on instagram if you end up make these, I love to see all of your creations!

LEW xxx

Apricot Smoothie Bowl

With the uprise in popularity, smoothie bowls are a great way to pack in a lot of nutrition. This smoothie bowl in particular is full of vitamins and minerals from the fruit and seeds.

Apricots in particular have 1 gram of protein, 8 grams of carbs, 34 calories, 0.27 gram of fat, 1.5 grams of fibre, 8% daily value (DV) of Vitamin A and C, and 4% DV of Vit E and potassium.

If you give this recipe a try be sure to tag me on instagram!

1 Frozen apricot
1/3 cup Frozen cherries
Juice of half a lemon
Thumb sized piece of ginger
3 Ice cubes
9 oz of water

1 Banana
4 Dried apricot
1 tsp Pumpkin seeds
1 tsp Chia seeds
1 tsp Hemp seeds
1 tsp Flax seeds

1) Blend together all of the ingredients listed: apricot, cherries, lemon, ginger, ice cubes and water. Once smooth pour into a bowl. Add more ice if you would like a thicker smoothie. You can also add a protein powder if you would like to add more protein to your bowl.
2) Take your toppings and place them on top of your smoothie bowl in whichever fashion you would like.


LEW xxx

Gluten Free Chocolate Cake with Chocolate Icing | Paleo and Refined Sugar Free

Have you ever wanted to know how to make yourself a quick, easy and delicious chocolate cake for your birthday or just because you want cake? This is the recipe for you! It is gluten free, grain free, dairy free, soy free, and refined sugar free all without limiting your taste buds.

Here is a video on my YouTube channel where I make this cake for my birthday! Here is the full recipe on my blog.

Gluten Free Chocolate Cake with Chocolate Icing | Paleo and Refined Sugar Free

Have you ever wanted to know how to make yourself a quick, easy and delicious chocolate cake for your birthday or just because you want cake? This is the recipe for you! It is gluten free, grain free, dairy free, soy free, and refined sugar free all without limiting your taste buds.


For the cake you will need:
2 1/2 cup Almond Flour
3/4 cup Cocoa Powder
1/4 cup Coconut Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
4 eggs or 12 TBS Egg Whites
1 1/4 cup Coconut Sugar, Cane Sugar, or Maple Syrup
1/2 cup Almond Milk or Milk of Choice
1/4 cup Avocado or Olive Oil
1 1/2 tsp Vanilla Extract

For the icing you will need:
1/4 cup Dairy Free Butter or Butter of Choice
1/3 cup Almond Flour
1/2 cup Cocoa Powder
1/4 cup Maple Syrup
3 TBS Coconut Sugar or Cane Sugar
1/4 cup Almond Milk

Cake Directions:
1) Preheat oven to 350°F, and line your cake tin with parchment paper – this is an important step to ensure the batter does not stick to the sides of the tin.
2) In a bowl, put all of the dry ingredients including the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Hand mix it all together and be sure to get any clumps out of the flour, or use a food processor if you have one.
3) In a separate bowl, put in all of the wet ingredients including the eggs or egg whites, coconut sugar or sugar of choice, almond milk or milk of choice, olive or avocado oil, and vanilla extract. Mix it all together.
4) Add the dry ingredients to the wet ingredients and mix them together until you have a cake batter. Then add the batter to the cake tin you have prepared, and smooth the batter to the sides of the tin.
5) Put your cake tin into the oven for 25- 30 minutes or until a toothpick or knife comes out smooth from the centre of the cake. Let the cake sit in the tin for 10 minutes to cool down then take it out of the tin and let it cool down completely before icing or cutting the cake!

Icing Directions:
1) Using a food processor (you could do it without but you just have to be sure to smooth it out and mix the ingredients well), put in the diary free butter or butter of choice and mix in the food processor until smooth (about a minute).
2) Now add the almond flour, and turn the food processor on again until the ingredients start to clump together.
3) Add in the cocoa powder and maple syrup and mix the ingredients again for another 30-60 sec.
4) Now add the coconut or cane sugar along with the almond milk or milk of choice and do a final mix. The icing should be slightly thick but able to run off your spoon.
5) Add the ingredients to a storable container and put the icing in the fridge to harden a bit more.

Now you have a delicious cake to enjoy and decorate to your liking! I put cocoa nibs and raspberries on top of mine. Below is a video of me making the cake and icing for my birthday :).

Paleo Banana Bread | Acid Reflux Friendly

Have you been wondering how to make a paleo banana bread moist, soft, and delicious? How about a banana bread for anyone with acid reflux or any other digestive issues? This will be the bread for you! Simple ingredients and really easy to make!


3 medium bananas
1/4 cup and 1 TBS egg whites
2 TBS olive oil
2 cups almond flour
1 TBS baking powder
1/2 tsp salt


  1. Using a food processor or bowl, put the banana’s in and mash them until smooth.
  2. Then add in the rest of the wet ingredients – olive oil and egg whites.
  3. Add the dry ingredients to the wet ingredients, until smooth and no lumps.
  4. In a baking tin, at the ingredients and smooth out. You can grease the tin or add parchment paper.
  5. Put in the oven at 350 degrees F for 45-50 min or until golden brown and test with a toothpick and if it comes out clean, it is ready.

Let it cool down and enjoy!

Lemon Loaf | Gluten Free

Hello everyone! One of my favourite treats growing up was a lemon loaf, so naturally I have found a way to make it so I can eat it again!


1.5 cups of self raising flour (I used the free from brand from England)
1/2 cup cane sugar (or any kind of sugar you have in your cupboard)
2 flax eggs (2tbs flax seed ground up and 6 tbs water)
75 ml neutral tasting oil – I used sunflower oil
Zest and juice of 2 lemons
Icing Sugar:
6-8 tbs cane sugar (depends how sweet you want it)
Juice of 1/2 a lemon
6-8 tbs coconut oil (depend how much icing you want)


  1. Put all the dry ingredients together, mix the flour and sugar together.
  2. Make your flax eggs and set them aside until they gel together.
  3. In a separate bowl, mix in the oil and the zest and juice of the lemons. Once the flax eggs are ready mix them in with the wet ingredients as well.
  4. Now mix the dry with the wet until it makes a batter consistency. Then place in a loaf baking pan with parchment paper lining the tin.
  5. Put in the oven at 350 degrees F for 30-35 min or until golden brown.
  6. While the loaf bakes, make your icing. Melt the coconut oil and mix in the lemon juice and sugar. Now place it in the fridge until it hardens.
  7. Once the loaf is baked, let it cool before you place the icing on top. Enjoy!