Michele’s Recipes

Green Smoothie


  • 1 cup spinach
  • 3/4 cup water, coconut water or coconut milk
  • 5 almonds
  • 1 cup fruit (banana, mango, strawberries etc)
  • ¼ cucumber
  • 4 ice cubes


Place spinach, water and cucumber into blender. Puree until smooth.
Add fruit, almonds  and ice and blend well.

Michele’s homemade muesli


5 cups rolled oats
1 cup pepitas
½ cup sunflower seeds
¾ cup almonds
½ cup linseeds


Mix all ingredients together and store in an airtight container.
Serve with mixed berries and natural yoghurt.

Michele’s gluten free muesli


4 cups gluten free cornflakes
1 cup puffed amaranth
1 cup puffed millet
¾ cup sunflower seeds
100 g pepitas
½ linseeds
½ cup Goji berries
1 cup almonds


Mix all ingredients together and store in an airtight container.
Serve with natural yoghurt and mixed berries.


Michele’s Budda Bowl – serves 1


8 green beans
½ avocado
6 baby tomatoes
40g meredith goats cheese
1 carrot
80g cooked chicken
½ cup baby spinach
4 olives



  • Prepare all ingredients as per the picture and arrange in a bowl.
  • Drizzle with olive oil and sesame seeds

Basil pesto with Spaghetti Zucchini

Ingredients – pesto

3 cups packed fresh basil leaves
1/2 cup almonds
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup extra virgin olive oil


  • In a food processor or blender – add the basil, almonds, parmesan, salt, and pepper.
  • Turn the processor on and slowly drizzle in the olive oil until well combined.
  • Store in a sealed container in the refrigerator.

Serve with zucchini spaghetti, some goats cheese and a hit of chilli.

Cauliflower, Brussel sprout and almond saladi


1 large cauliflower (800g)
15 whole Brussel sprouts, peeled and bottom end cut
2 x small cos lettuce’s, washed and sliced into strips
1 medium onion, roughly sliced (130g)
80ml olive oil
1 handful parsley, roughly chopped
1 handful coriander, roughly chopped
seeds from ½ medium pomegranate (80g)
100g almond kernels, lightly toasted
1 tsp ground cumin
1½ tbsp lemon juice


1.    Preheat the oven to 200°C fan forced.

2.   Blitz 1/3 of the cauliflower in a food processor with the almonds until cauliflower looks like rice. Don’t over process. Place in a large mixing bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, add onion and Brussel sprouts. Toss everything together with 2 tablespoons of oil, cumin powder and ¼ teaspoon of salt, and then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

3.   Once cool, put the roasted vegetables into a large bowl that has the processed cauliflower. Add 50ml oil and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

  • This recipe is also delicious sprinkled with pan-fried pancetta and Meredith goats cheese.
  • Serve with butterflied chicken or lamb cutlets.

Michele’s bliss balls


  • 1 cup dates
  • 1cup whole almonds
  • 1/3 cup cocoa
  • 1/3 cup coconut oil melted
  • 1/2 cup shredded coconut
  • small pinch good quality salt
  • 2tbsp chia seeds soaked in 2tbsp coconut water
  • 1tbsp lacuma powder
  • 2 tbsp cocoa nibs


Blend together in a food processor until mixture comes together and at desired consistency. I like it a little textured.

Roll into balls and roll in coconut. Keep in the fridge and enjoy for up to 1week.

Alternatively keep in freezer for up to 3 months

Gluten Free Chocolate Brownies


300g Almond Meal
½ tsp baking powder
¼ tsp sea salt flakes
4 Tbsp cocoa nibs
6 Tbsp cocoa powder sifted
6Tbsp coconut oil melted until liquid
4 eggs
1 tsp pure vanilla essence



  • Combine dry ingredients in a bowl.
  • Mix together melted coconut oil, 4 eggs, and vanilla essence.
  • Combine dry and wet ingredients until mixed through.
  • Place in a greased oven dish and bake at 180 for 15 minutes.
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