Meatless Meatloaf

Meatless Meatloaf

Meatless Meatloaf

With #vegetarianweek this week we’ve been keeping our meals meat free and my Meatless Meatloaf never fails to bring the family to the table. Packed full of veggies, seeds and nuts it’s a super tasty and will fill up the hungriest of your gang. Make it and serve warm or chill and pop in a lunchbox with a side salad for lunch.


Serves 4 (with leftovers)

Coconut Oil

2 medium onions, skin removed and finely diced

2 cloves garlic, crushed/finely chopped

150g brown mushrooms

1 red pepper

2 carrots

1 courgette

¾ cup walnuts

½ cup cashew nuts

½ cup sunflower seeds

5 eggs

1 ½ cups ground almond

¼ cup coconut flour

2 Tbsp psyllium husk

¼ cup each fresh parsley and basil finely chopped

2 tsp ground oregano (or 2 tsp fresh oregano)

1 tsp cumin

1 tsp Himalayan pink salt

Cracked pepper


Heat oven to 170C

Finely chop/dice all the vegetables (I use a hand-chopper, this one). Sauté them in 1 tbsp coconut oil for about 4-5 minutes over low heat…. This is not to completely cook through, but soften the vegetables.

Place the nuts/seeds in a processor and blitz until you have a rough crumb texture, it shouldn’t be powder.

Mix the nut/seed mixture into the vegetables and mix together well. Add in the remaining ingredients and stir thoroughly until well mixed.

Place into a lined loaf tin and bake for approx. 50 minutes.

Note – The first time I did this I did 1 hour and found it could have been less, this will depend on your oven, so check at 50 minutes.

Allow to cool slightly before cutting into slices. I love mine with avocado pesto alongside some sweet potato wedges, salad and mayonnaise and/or some fresh green beans.

Enjoy x

Quick Banana Cookies

Quick Banana Cookies

Quick Banana Cookies

Our quick banana cookies are the perfect snack to keep you going when hunger strikes. These have one full cup of walnuts in them, did you know that just a few of these knobbly nuts a day can help to reduce your blood pressure, aid sleep and fight inflammation? Super quick to throw together, why not make some this evening?


Makes 8-9 soft cookies

1 large ripe banana

70g soft (not melted) coconut oil

1 cup walnuts

½ vanilla paste

¼ tsp baking soda

1 cup almond meal.

Place oven on at 170C

Place first four ingredients in food processor and blitz until walnuts roughly chopped (the banana should be blended with the coconut oil). 

Fold through remaining two ingredients.

Spoon large spoons of mixture onto a lined tray and bake for 20 mins. Enjoy for dessert with your favourite ice cream or as a mid afternoon snack.

Keep remaining biscuits in fridge (or could be frozen if they make it there).

Note – you could fold through a Tbsp of cacao if desired.

Easter Birds Nests

Easter Birds Nests

Easter Nests

These little Easter Birds Nests are a lot of fun to make for both adults and children to enjoy.  They are naturally gluten and dairy free and free from added refined sugars which is so important particularly as we are bombarded by highly refined sugary Easter Eggs at this time of the year. Make a few and wrap them as gifts for friends. We made mini dairy free eggs to go inside our nests.

Ingredients for Easter Birds Nests

1 cup desiccated coconut
1 cup buckwheat (toasted – see note below)
5 Tbsp currants
½ cup sunflower seeds
4 Tbsp sesame seeds
2 Tbsp cacao powder
1 Tbsp chia seeds
¼ cup raw honey
¼ cup + 3 Tbsp melted coconut oil
Pinch cinnamon
Pinch salt


Mix all dry ingredients in a medium sized bowl. Next add in wet ingredients and mix well. Use your fingertips to ensure that it is well mixed.

Spoon into muffin tins and create a well in the centre.

Place in fridge/freezer to set.

Place chocolate eggs in a for an Easter treat. 

Alternatively if you don’t want to make a nest shape this mix could be pressed down firmly into a standard cake tin, lined with baking paper, and had as a slice. Perhaps drizzle with chocolate for an indulgent treat!


You can alternate the seeds if desired, use less of one or exclude altogether.





Breakfast Muffins

Breakfast Muffins

Breakfast Muffins

These delicious Breakfast Muffins are simplicity itself to put together, and the chances are that you’ll most of the ingredients in your store cupboard too. They are a super nutritious option for breakfasts or for a little energy packed snack for post gym or school. They freeze very well too, so why not make a double batch and have plenty on hand, a batch never lasts long in our house!

Breakfast Muffins

Makes 9 muffins. Preheat the oven to 160.

Wet ingredients

1 mashed banana
1 grated medium sized carrot
1 grated medium apple
1/3 cup melted coconut oil
2 tbsp Maple Syrup
1 Flax seed egg (1 tbsp ground flax seed, 3 tbsp warm water. Leave to sit for a couple of minutes)
1 tsp apple cider vinegar
1/3 cup almond milk

Mix together.

In a separate bowl mix your dry ingredients.

1 ½ cups ground almond (almond meal)
2 Tbsp coconut flour
1 tsp baking powder
1tsp ground cinnamon

Add the dry ingredients to the wet ingredients, don’t over mix. Use muffin cases if you have them or can be used in a greased muffin tin. Pop your muffin mixture into cases in your muffin tins.

Pecan nut topping

In a little bowl mix together
2 Tbsp maple syrup
1 Tbsp roasted almond butter
½ cup roughly chopped pecan nuts

Spoon about a tsp of this mixture on top of muffins just before they go in the oven.

Bake at about 160 for about 20 mins, check them after 15 mins.

Roast Vegetable and Kale Salad

Roast Vegetable and Kale Salad

Roast Vegetable and Kale Salad with Tahini dressing

This roast vegetable and kale salad is great to make in advance. It’s nutrient rich as well, with added protein in the tahini dressing. Tahini is one of my favourite things to add into things, or just to simply eat straight off the spoon…The rest of my family are not so fond of it like this so, I came up with a dressing they love. The vegetables in this salad can be prepped in advance and then assembled when needed. I like to make this on a Sunday afternoon, so come Monday, all I need to do is whip up the dressing and viola dinner is served!


One Aubergine

One large Courgette

One large or Two medium Parsnips

Three medium/large Beetroot (I often use a mixed variety)

One red Pepper (or use a mixture of colours)

2 tbsp Coconut Oil

Cracked Pepper/Himalyan Pink Salt

Rosemary (2 tbsp, finely chopped)

1 tsp cumin

1 large bunch of Kale

1 tbsp avocado Oil

¼ cup each sunflower and pumpkin seeds, dry toasted.


Cut the aubergine into cube size pieces (1-2cm) and place in a roasting dish/stone. Cut the Courgette lengthways so you have four long quarters, then dice into pieces. Cut the washed parsnip into small wedges and do the same with the beetroot (peel the beetroot first). Remove the seeds from the pepper and cut into 1-2cm size pieces. Place these in the roasting dish. Drizzle with coconut oil and the seasonings. Bake at 180C for 45 minutes, turning gently half way through.

Remove the stalk from the Kale, then finely slice the Kale and place into a bowl along with the avocado/olive oil and a pinch of salt. Using your fingertips, massage the leaves. In doing this, the leaves become softer and much nicer to eat. Do this for at least a couple of minutes.  Then when you remove the roast veges from the oven, scatter the leaves on top. The heat from the vegetables will soften the leaves a little more.

Sprinkle over the seeds and gently mix altogether. This can now be covered and stored in the fridge or placed on a platter, or into individual bowls ready to serve.


¼ cup tahini

1 tbsp raw honey (or maple syrup if vegan)

1 tsp Biona apple cider vinegar

Salt/pepper to taste

1 tbsp cold pressed olive oil

Water to thin ( about 1 tbsp)

Mix altogether in a small bowl. I like to mix through half the dressing and drizzle the rest on the top.

Alternative – Sprinkle with a few black sesame seeds if desired.

Note – Mix up the veggies. You can use sweet potato, carrot too… they are just as delicious. Try mixed colour carrots for a vibrant salad!


Banoffee Mousse

Banoffee Mousse

Our indulgent tasting banoffee mousse is the perfect end to our delicious GIVEAWAY dinner. We love the humble banana at Nourish and this pud takes it to the next level!



2 medium ripe bananas
4 medjool dates pitted
5 tbsp roast almond butter (Biona)
9 tbsp coconut milk (see note) (Biona)
¼ tsp vanilla powder or 1 tsp vanilla extract

To serve –

1 medium banana sliced
Cacao or Vanilla Nourish macaroons crumbled (if desired)
¼ cup Walnuts/Pecans/Roast Almonds (optional)
Coconut Milk

Place all ingredients in a blender. Blend until well combined and smooth (you may still have a few small pieces of medjool date – I like this for texture, but equally nice if smooth). Add in the coconut oil and blend again until well combined.

Serve in small dishes along with fresh banana slices, crumbled cacao or vanilla Nourish macaroons and chopped nuts.

NOTE – Store the coconut milk in the fridge for at least 30 minutes and use the creamy part at the top of the milk for this recipe to ensure your mousse is nice and creamy.