Chicken, Pumpkin & Spinach Risotto



1 litre chicken stock

1 tbs oil

500g chicken breast, diced

1 onion, diced

2 cloves of garlic, crushed

1.5 cups arborio rice

1 kg butternut pumpkin, cut into small cubes

150g baby spinach or 2 frozen spinach cubes

1/4 cup parmesan cheese, grated

***Can add in any extra vegetables like peas, mushrooms or capsicum


  Heat oil in pan and then add onion, cook until soft.

– Add in garlic, rice, pumpkin and frozen spinach, cook for 1 minute.

– Pour in stock, bring to boil and then simmer for 20 minutes, stir every few minutes

– Meanwhile, in saucepan cook chicken with a dash of oil

– Once risotto has cooked, stir through chicken and parmesan (if using fresh spinach, stir that in now), season with salt and pepper.



Chocolate Fudge Bites



5-6 Medjool Dates

1/2 tsp vanilla extract

1 tbsp of carob or cocoa powder

2 tbsp shredded coconut

1/2 cup of pecans, walnuts or almonds

1 tbsp chocolate chips pinch of salt

** can customise ingredients too taste


  • Blend all ingredients in food processor and roll into balls (optional: roll in shredded coconut)
  • Put in freezer and remove to fridge 30 minutes before eating, or you can leave in fridge for 4-5 days


Quick and Easy Granola



2 cups oats

1/3 cup seeds

1/3 cup Nuts (Almonds, Pecans or walnuts)

1/4 cup honey

1/4 sunflower oil or coconut oil

1/4 dried fruit (sultanas, goji berries, apricot)


  • Preheat Oven to 150 degrees celsius
  • Mix together oats, seeds and nuts in bowl
  • In saucepan heat oil and honey together until combines
  • Mix liquid with dry ingredients
  • Spread onto baking tray and bake in over for 20- 30 minutes until golden brown, watch carefully and turn oats regularly to evenly bake.
  • Cool and then mix in dried fruit

******Great served with greek yogurt,  fruit and cinnamon******

Can add in any ingredients you desire