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I am excited to share my partnership with Morning Ritual! This is where I buy all my cacao for some of my recipes! Visit their website for more information or to check out their products.

Apricot Macadamia Chocolate Biccies
Apricot Macadamia Chocolate Biccies

I had no idea what to call these delicious treats I made so just called this healthy food recipe…

Apricot Macadamia Chocolate Biccies.


It’s the most logical name I thought so I went with it. You call them what you want. Maybe even just call them Yum Yum’s.?

Yer that could work. Yum Yum’s!


Anyway, enough small talk, let’s start the baking with this recipe and having some fun in the kitchen. Being a kitchen witch, I say. Well, that is what I call myself.

So here is what you will need ok…


100g ghee butter

2 Tablespoons raw honey

2 teaspoons vanilla

Pinch sea salt

2 medium eggs, room temperature

80g coconut flour

Natural apricot jam

18 whole natural macadamia nuts

140g ceremonial grade cacao, or your dark chocolate of choice.

Stevia or monk-fruit or sweetener of choice


  1. Pre-heat oven to a moderate temperature that is not fan-forced.

  2. Line a baking tray with baking paper and place aside.

  3. In a medium glass bowl, place ghee butter and slightly soften so it is a creamy soft consistency. Add the honey, vanilla and sea salt and using a fork whisk together well.

  4. Add the eggs and whisk together further. Add the coconut flour and stir until a sticky firm consistency.

  5. Roll the mixture into 18 equal small balls and place on the tray leaving space between each biscuit to expand while baking. Now press with your finger and indentation in the centre of each ball and then shape out to a small circular shaped round biscuit ensure the indentation remains to fill with the jam in later tasks.

  6. Place into the oven until just golden which should take about 15 minutes or maybe up to 20mins, every oven is different. If your oven is set on fan forced default, then you may need to turn down the temperature to ensure them not to burn.

  7. Remove from the oven and place on a cooling rack to completely cool.

  8. Fill each indentation within the biscuit with the jam. Ensure not to over-fill. Place a macadamia nut in the centre and place in the fridge so the biscuits harden a little and so they are cold when coating in the chocolate. I advised leave in the fridge for at least 1.5 hours.

  9. In a small saucepan, add the chopped cacao and heat on very low to ensure the chocolate does not burn. Watch and stir continuously. Once melted, if using 100 percent ceremonial cacao, you can add a little sweetener of choice to sweeten slightly. If using, you favourite chocolate you may not need to. I just like to keep this recipe gluten free and refined sugar free.

  10. Now remove the biscuits from the fridge and place each biscuit into he melted chocolate ensuring the whole biscuit gets covered. My advice is to work as quickly as possible to avoid the chocolate hardening. If this happens, simply re-heat a little.

  11. Any left-over chocolate you can drizzle over the biscuits.

  12. Place into the fridge for about 1 to hours or until set.

I personally find this recipe tastes better the next day as the flavours mature.

Store in the refrigerator.

Makes 18 biscuits.

Note: You may like to replace ghee butter for normal unsalted organic butter, and you may like to use another flavour of jam too.

Enjoy this recipe and much love to you my fellow bakers.


Tabitha Schutz.

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Lime Dawn Slice
Lime Dawn Slice.jpg

Sweet, tangy and hits all the right notes. Yum!

I have always loved sweet citris desserts. Good thing is that citris is loaded with natural vitamin c too. This healthy lime pie alternative also packs a good punch of potassium too as avocadoes is one of the highest potassium rich foods. 
Also, a special note, this recipe is actually in my desserts recipe book and I am giving it to you here for free because you are worthy.

Lime Dawn Slice

The things that can manifest at the crack of dawn. To wake at the hours between 3am-5am without being able to go back to sleep, tells me that there is something creative needing to be unleashed.


1 ½ cups raw macadamias
1 ¼ cups desiccated coconut 
1 teaspoon lemon rind
1 teaspoon vanilla bean paste or natural vanilla essence
¼ teaspoon sea salt
1 cup or about 8-9 pitted medjool dates, softened (unrefrigerated)

4 medium ripe avocadoes
2 cups natural cashews
1 cup rice malt syrup
Zest of 8 small limes
1 cup fresh lime juice
6 tablespoon fresh lemon juice
1 teaspoon vanilla bean paste or natural vanilla essence
¼ teaspoon sea salt
2/3 cup Ayam brand full fat coconut cream
½ cup melted coconut oil

½ cup raspberries
Raw chocolate drizzle.


Line a 22 cm x 22 cm square tin with baking paper.
Place macadamias, desiccated coconut, lemon rind, vanilla and sea salt into a food processor and blitz for 10-15 seconds or until resembles a crumbly consistency.
Add the dates and blitz a further 20-30 seconds or until the mixture comes together and is a slightly sticky dough-like consistency.
Press the mixture onto base of prepared tin and refrigerate while preparing the filling.

Place avocado, cashews, rice malt syrup, lime zest, lime juice, lemon juice, vanilla, sea salt, and coconut cream into a 220-240 volts/1000-1200 wattage blender and blend in intervals on high for roughly 20-30 seconds. 
Using a spatula, scrape down the sides of the blender then blend a further 5-10 seconds until the mixture is smooth.
Add coconut oil and blend on high for roughly 10 seconds to combine.
Pour onto the base and place into the freezer uncovered overnight.

Remove slice from the freezer and slice with a warm knife into about 12 fingers.
Top with fresh raspberries. Make some raw chocolate to drizzle over, then leave set over slice. The chocolate will automatically set on the frozen slice, then serve.

Top Tip: Do not skimp on the lime rind. Toasting the macadamia nuts for the base in a hot oven until golden adds a delicious flavour. The Ayam coconut cream is essential to set this slice.

Tabitha lee. Eat-Share-Love. 
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Store in an airtight container in the freezer for up to 2 months. If not consuming the slice that day, place the remaining pieces in the freezer in an airtight container, removing 5-10 minutes prior to serving.

Makes approximately 12 slices

Golden Cashew Cookies
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“What I EAT in a day”?

Ok, really, so this post is nothing to do with, “what I EAT in a day”.

I do not feel the need to publicise to validate that I do eat and eat well, yet it surprises me on so many social media platforms the heading, “What I EAT in a day” gets the most attention.

To me, this really highlights that so many of us are in either judgement about their own food choices, or, so lost with the diet culture they have no idea what to eat anymore due to fear and so much information being thrown around them constantly. This shows us that many of us are not trusting our own bodies anymore, and even putting the halt on our own signals from our beautiful bodies.

Now, I can put my hands up here a hundred times over, I confess, as I too get swayed in by those headings, “what I EAT in a day” too with my history of a long journey with eating disorders and body dysmorphia.


Don’t be tempted to get caught in an external story that is not true to you. Feel your truth in your heart, and don’t play the rules other people have written.


So no, this post is nothing to do with “what I EAT in a day”, as it really should not matter to anyone else, and I am not choosing to put it out there to get approval of what I eat in a day, or either to put it out there to justify that I do eat.


Instead, this post is to share a FREE RECIPE from my recipe book, ‘My Journey back to the SWEET Life’. A gluten, dairy, and refined sugar free recipe book filled with healthy dessert options only.


My EASTER GIFT to you all. I’d love for you to make it for your family or friends, or, maybe just yourself. Seeing your recreations would bring so much joy so please share with me via messenger on my Facebook page, Tabitha Lee. Eat-Share-Love.


Every copy of my book sold from now up to Easter also receives a FREE Locolove organic chocolate on me. You can order your copy of my book from my website

or pick up directly from me if you live close to me to save on shipping fees.


So lets get cooking for Easter treats shall we?


So as it is Easter, I highly recommend you get about 2-3 Locolove chocolates and roughly chop them up, then stir into the step 4 under the method. I would recommend the cashew coconut chocolate or if you decide to omit the cashews for the entire recipe with pecan nuts, I would use the Locolove pecan caramel chocolate which is so delicious with the caramel.



Golden Cashew Cookies


100g organic butter or ghee, softened

1 cup rapadura sugar or coconut sugar

1 medium egg

1 ½ teaspoons vanilla bean essence

¼ teaspoon sea salt

1 cup desiccated coconut

1/3 cup coconut flour

3 Tablespoons chopped raw cashews

14-16 extra whole cashews to top



1.Preheat oven to 180-190 degrees. Line a baking tray with baking paper.

2.Cream the butter and sugar with an electric mixer for about 1-2 minutes or until light and fluffy.

3.Add the egg, vanilla, and sea salt and further beat for roughly 10-15 seconds. The mixture may appear to separate, but the coconut flour will absorb the moisture in the next step.

4.Add the desiccated coconut, coconut flour, and chopped cashews. Stir with a spoon then place into the refrigerator for 10-15 minutes. Roll into balls roughly a 3.5cm diameter.

5.Place onto the tray, leaving a gap between the cookies for expansion during cooking.

6.Press down the rolled cookie balls with your fingers to shape into a round biscuit and shape with a diameter of roughly 5.5cm.

7.Place 1 whole cashew in the middle.

8.Place in the oven for roughly 20-25minutes or until golden.

9.Let cool on the bench until completely cooled.


Top Tip

1.Store biscuits in the refrigerator if you want them super crunchy. Left on the bench top, they are slightly softer.

2.Store in an airtight container on the bench top for up to 3 days, or store in the refrigerator up to 1 week.

3.Makes approximately 18 cookies.

4.Why not explore with other nuts?



Have a lovely Easter and I hope Easter bunny comes to you.

I know he will make a delivery at my house.


Love, Tabitha lee. xoxo

Chocolate Mousse Fudge Slice
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Shhhhh … don’t tell the kids it has vegetables in it.


This recipe was a total fluke. I just had left over cooked pumpkin in the fridge from the previous night’s dinner, and some avocadoes they were screaming at me to use them before they resorted to the bin. If you know me, or been following me, you will know I love cacao, so pulled that out of the pantry to. I love Morning Ritual ceremonial cacao because the energy within each block is just yummy. Each block has been made with intentions to open the heart and let more love in.

So go get your block of cacao and I am sure the rest of the ingredients you may just have lying around in the pantry.


1 medium soft avocado, room temperature

1 cup steamed pumpkin

½ cup rapadura sugar

1 teaspoon vanilla

Pinch sea salt

½ cup melted ceremonial cacao

¼ cup toasted macadamia nuts

½ cup desiccated coconut, optional


1.Place avocado, cooked pumpkin, sugar, vanilla, and sea salt into a high-powered blender. I like to use my Vitamix blender. Then blend until very smooth.

2.Melt cacao over low heat in a small saucepan. Add to the blender and further blend until smooth.

3.Stir through coconut if you choose to make chocolate coconut slice or keep it plain if you wish.

4.Pour into a small dish lined with baking paper, or even sometimes I like to simply pour between individual glass cups.

5.Sprinkle toasted macadamias on top. If you have raw macadamias, simply place in a hot oven on baking tray until golden.

6.Place in the refrigerator overnight to set.

7.Cut with a warm knife.


Store in the fridge in an air-tight container for up to 3 days.



Recipe Tips


Why not try to change the flavour and omit the coconut replacing with some grated orange rind or using a food grade peppermint essence/oil.

You could also set the entire mixture in a glass bowl, and then set firm before rolling into balls rolled in nuts or coconut.


Get creative.


Tabitha Lee. Eat-Share-Love.


I have a link on my website for the Morning Ritual cacao blocks if you need to get some. Otherwise, you can use your favourite sugar-free dark chocolate alternative.



For recipes for my deluxe gluten-free, dairy-free and refined sugar-free desserts, on my website I have a link for my first book I have ever released.

YES. My first book and it’s something I am very proud of. 42 of my favourite wholefood deserts I have created and 11 short stories about my journey with disordered eating. I would love for you to get your copy.

Now, if you are mindful about your daily sugar consumption, or following a lower carb lifestyle, or on a gut healing journey, I have a treat for you. It is dark, so for all you peep’s that love dark chocolate, I have a treat for you. I LOVE the dark richness and have found myself having this for breakfast with some warmed up organic frozen blueberries on the days I’m not super hungry for my savoury feast. Yep, chocolate for breakfast I said it. To be honest, if I haven’t eaten this 3 x a week, I get my withdrawals.



Some of the amazing ingredient benefits of this recipe are:


Coconut Cream

This recipe also supplies the gut with some added healing benefits with the coconut fats which are high in all four of the MCT oils. Lauric acid being one of them, which is known for its antimicrobial properties so in any gut health issues, this strain of saturated fat is extremely anti-inflammatory. Every cell in our body needs saturated fats to heal and repair, despite what the researchers trying to make us believe different. Just use a coconut cream that is free from thickeners, gums, and preservatives. I love using Ayam coconut cream and milk products as the only ingredients are pure coconut, nothing else. This brand also sets amazing without separation.


Ceremonial Cacao

The ceremonial grade cacao adds a punch of antioxidants that help with oxidative stress in the body, and well let’s face it, with everything going on in the world who isn’t dealing with some type of external or internal stress. The antioxidants also help with inflammation, and the magnesium, potassium and other minerals and vitamins within the cacao bean help to combat fatigue and muscle cramps. Cacao also helps to elevate the feel-good hormones, and we all love a good dose of the love hormone don’t we. This type of cacao I use is blessed from seeding to picking. I can definitely feel the love when eating this ceremonial cacao. Thankyou Morning Ritual.



If that’s not enough of nutritious benefits, we still have the gelatin which contains glycine. Glycine is a key component which can help the gut wall seal and heal. The gut, which is the seat of our immune system, sheds its cells and need constantly rebuilding. Glycine assists in this process. One noticeable difference since adding more fats and easy to digest proteins is, my nails have been growing stronger, my hair is feeling like silk, and my gut, which have had years of much needed repair from constant dieting and stress, is feeling a bit more soothed. I just highly recommend a grass-fed source that is from a trusted brand. I love using Thankfully Nourished which is an Australian brand or Cell Squared also have a clean sourced gelatin.


Let’s get you making this goodness.


The best thing about this recipe is that it only has minimal ingredients and takes only minutes to whip up.

Sugar-free Rich Chocolate Delight


2 tablespoons filtered room temperature water

1 x 270ml can Ayam full-fat coconut cream

40g ceremonial grade cacao or your choice of sugar-free dark chocolate

½ teaspoon monkfruit powdered sweetner (taste and add more if needed. Can omit for your choice of sweetener, but please be mindful to taste these sweeteners go a long way.)

Sprinkle sea salt

½ teaspoon vanilla, optional


1.Using a small saucepan, place the coconut cream, cacao, monkfruit, and sea salt and place over low to medium heat. Continue to watch this process as you want to be mindful not the burn the ingredients. Stir continually.

2.Once warmed, hot, but not boiling, and the cacao is melted until glossy.

3.Pour into 4 small glasses and place into the refrigerator for at least 3 hours to set. I find I like to make mine at least 1 day ahead as the flavour matures much better.

4.Serve with what-ever takes your fancy.


Store in the refrigerator up to 3 days if they last that long. They don’t last long in my house!


Makes 4 serves.



Recipe Tips


Sometimes I love to add peppermint or wild orange edible essential oils to the mix and create different flavours.


You could also set fresh berries into the mixture to give it a different swing.


If you require more sweetness in your life and/or don’t have ceremonial grade cacao, you could omit the monkfruit sweetener and ceremonial grade cacao and simply use your favourite dark chocolate.

I hope you find this recipe as enjoyable as I do. I have my HEALTHYFOODS DESSERT RECIPE BOOK AVAILABLE FOR PURPCHASE NOW TOO!


YES. I am so proud. Help me celebrate. Contains 42 wholefood, gluten-free, refined sugar-free dessert recipes, and they are lush.


Jump over to my website to grab your copy or check out the other free recipes I have on my website.

I also have a Facebook page, Tabitha Lee. Eat-Share-Love.


I appreciate you.


Love, Tabitha Lee xoxo

Raw Chocolate Peanut Butter Raspberry Swirl Cake

Wow, that is a mouthful. I recommend you place some time aside for you to make this cake. It is worth every penny, I promise.



½ cup macadamia nuts

½ cup hazelnuts

½ cup desiccated coconut

1 Tablespoon cacao powder

1 teaspoon vanilla

¼ teaspoon sea salt

1 cup softened medjool dates


Chocolate Filling:

1 cup full fat coconut cream

1 cup cacao powder

2 small avocados

1 cup raw sugar

1 teaspoon vanilla

¼ teaspoon sea salt

1 cup coconut oil, melted


Peanut Butter Filling:

2 cups salted peanuts, or 2 cups peanuts and 1 teaspoons sea salt

1 cup raw sugar

½ teaspoon vanilla

1 cup full fat coconut cream


Raspberry Filling:

1 cup frozen raspberries, defrosted

1 cup cashews

1/3 cup full fat coconut cream

1 cup raw sugar

1 teaspoon vanilla

1 cup coconut oil, melted



1.Line a 22cm springform round pan with baking paper.

2.Place the macadamia nuts, hazelnuts, cacao, vanilla, and sea salt into food processor and process until resembles a crumbly consistency. Add the softened pitted dates to the food processor and pulse until a slightly sticky consistency. Press onto the base of the pan. Place aside.

3.Starting on the chocolate filling, place coconut cream, cacao powder, avocados, raw sugar, vanilla, and sea salt into a vitamix blender or a blender that has 1400 watts. Blend on high until smooth, then add the melted coconut oil and further blend for 5 to 10 seconds until smooth. Pour into a bowl and place aside while you prepare the peanut butter filling.

4.Using a clean blender jug, place the peanuts, raw sugar, vanilla, and coconut cream into the blender, then blend on high ensuring the mixture is very smooth. Pour into a bowl and place aside while you prepare the raspberry filling.

5.Using a clean blender jug, place the raspberries, cashews, coconut cream, raw sugar, and vanilla into the blender and blend on high until smooth. Add the melted coconut oil and further blend for 5 to 10 seconds until smooth. Pour into a bowl.

6.Starting with the chocolate filling, dollop large spoonful’s of the mixture over the base. Then, do the same process with the peanut butter filling and the raspberry until finished.

7.Using a sharp knife. Gently swirl the mixture only a couple times. The peanut butter mixture is quite dense, so sometimes I tend to focus on using most of the peanut butter filling on the bottom more so, as this enables the chocolate and raspberry to create more of attractive swirl on the top surface.

8.Place into the freezer uncovered for 2-3 hours, then place into the refrigerator at least 10 hours.

9.Cut with a warm knife to ensure the swirls are visible and clean, then serve.


Top Tip: I love to serve the slices with a beautiful rose flower and some homemade raw chocolates.

I highly recommend using a tamper to blend the fillings. A tamper usually comes with a blender with a 1400 wattage.


Store covered in the refrigerator up to 1 week.



My healthy dessert recipe book is weeks away!


Weeks away!


Here is your chance to subscribe to my website and join the tribe so you don’t miss launch dates. You will want to be here with me. I would love you with here by my side.




Tabitha Lee. Eat-Share-Love  xoxo

Jaffa Brownie Cheesecake Bars 

Now put this on your to-do list for like every week. Add it to the calendar so you don’t forget it.

Make Jaffa brownie cheesecake bars in big bold letters.


What I love about this recipe is that I discovered it can be fun using other people’s recipe too.

I usually only make my own recipes, but when I made Sheridan Austin’s cassava brownies, I had this amazing idea to invent a tangy orange cheesecake topping to pop on the top, as come on, who doesn’t love chocolate and orange?


Drizzling the bars with homemade raw dark chocolate is like the ultimate orgasm. Chocolate is actually better than sex.


Enough talk, lets create.




Base: Compliments of the amazing Sheridan.


1 ¼ cups cassava flour

1 cup water

½ cup collagen powder

½ cup ghee butter, melted

4 tablespoons monkfruit powder or sweetener of choice

4 tablespoons cacao powder

1-2 teaspoons vanilla

½ teaspoon bi-carb powder


Base Method:


1.Preheat oven to moderate temperature, 180 degrees.

2.Line a 22cm x 12cm baking loaf tin with baking paper.

3.Place all the ingredients into a high-powered blender and blend until smooth.

4.Pour into the prepared baking tin and bake for approximately 15 to 20mins.

5.Remove and cool then transfer to refrigerator or freezer to harden slightly.

6.Once firm, line a 20cm x 20cm square tin with baking paper.

7.Crumble the brownies up using your hands in a bowl, then press firmly into the square tin base.

8.Freeze while preparing the filling, or at least 30 minutes.


Orange Cheesecake:


1 medium whole navel orange, chopped.

1 cup raw cashews

½ cup raw honey

1 teaspoon vanilla

¼ teaspoon sea salt

¾ cup melted creamed coconut butter


Filling Method:


1.Chop the whole orange, using the peel and all, then place into a high-powered blender along with all the ingredients except the creamed coconut butter. Blend very smooth.

2.Add the melted creamed coconut butter, and further blend smooth.

3.Pour over the brownie base, then freeze about 3-4 hours or until firm.

4.Slice into bars, and then drizzle with raw dark chocolate.


Store in the refrigerator at all times.


Makes 16 bars.


Handy Tips:


I love to use a vitamix blender to get my ingredients smooth, especially when it involves making raw cheesecakes due the nut content.

You can also use bought dark chocolate to drizzle over the top, just ensure it’s a good quality dark chocolate to keep this Jaffa brownie cheesecake bars super clean and good for you. (My raw dark chocolate recipe is in my recipe book that is out ever so shortly)

I like to slice the bars using a warm knife between cuts to keep it looking neat and pristine.

Creamed coconut is different to just coconut butter/oil. Ensure it is the creamed coconut in the jar, and thoroughly stir as when you buy it the oil as condensed on top.

For the base, if you don’t have monkfruit, coconut sugar works ok to.


So here you go. Jaffa brownie cheesecake bars.


Go make it and indulge your beautiful selves.

Just a reminder guys, my recipe story book is only a short time away. Not long now until you can hold in your hands. A beautiful hard copy book that I have worked on with a publisher for many months in the making. So Proud and I hope I live up to your expectations with the recipes within. For the stories, they are all spoken with complete truth, so I don’t feel had to live up to any standards to please anyone with these as they are written from my direct life experiences.


So much love unto you,


Tabitha Lee. Eat-Share-Love

Chocolate Coconut Rough Mousse

I must say, growing up I was a sucker for the Nestle coconut rough chocolates. I remember when I was in my teens, at my Nanna and Pa’s on school holidays, and Nanna and I went up the street to fetch some ingredients to do some baking, as I recall I think it was a cheesecake we were making, then we saw that the coconut rough was released in family block size. Now that was a bit dangerous.


What got me so excited the other day was, I created something with the same flavours, yet so much healthier. In my opinion, it tastes way better and doesn’t leave you with a huge blood sugar drop like the processed sweets and desserts. It is sort of cross between a mousse, cheesecake and ganache consistency. Very delectable.

I am so glad that I made something so delicious to share with you, as lately, after all the preparation I had done for my healthy story recipe dessert book, which is out around Easter 2021, I sort of lost some inspiration. Let’s not say inspiration, I think I was just needing a break and really time to rest up and recalibrate my energy.

So, this is new off the block and ever so delicious.
Love to hear your thoughts on if you love it too!

1 cup Ayam full fat coconut milk (important to be this brand to set)
¼ cup raw honey
¼ cup cacao powder
2 teaspoons vanilla paste or essence
¼ teaspoon sea salt
1 flat tablespoon gelatin
3 tablespoons boiling water
¼ cup toasted desiccated cocon

1.Line a 18cm by 13cm dish with baking paper
2.Place coconut milk, raw honey, cacao powder, vanilla, and sea salt into a blender, then blend until
3.Place gelatin into a small glass dish along with the boiling water and stir until dissolved well.
4.Place dissolved gealtin into the blender and blend until combined.
5.Stir through the toasted desiccated coconut, then pour into the prepared dish.

6.Place into the refrigerator overnight or for about 10 hours.
7.Slice into cubes and serve.
8.Store in the fridge at all times.

Top tips:
You can buy desiccated coconut and simply place onto a tray lined with baking paper, place into the
oven and toast until golden. This process won’t take long so keep an eye on it.
Another alternative is, you add a few drops of your favourite edible oils such as, wild orange.
You could leave out the desiccated coconut and replace it with a few drops of edible spearmint oil.
A little goes along way so start small, you can always add more but you can’t take out.
You could also stir through some dried cherries or cranberries which would add a beautiful flavour.

I hope you love it guys!

Now go play, eat, share and love lots.
Tabitha Lee. Eat-Share-Love xoxo

Chocolate Protein Ice-Cream

Hi everybody. Ready for chocolate protein ice-cream?


With the warm weather and humidity we have been experiencing on the Sunshine Coast, it has definitely been ice-cream weather. Agree?


It is a super simple recipe that is only 4 ingredients. Yep only 4 ingredients.

Banana, cacao, collagen, and vanilla. Well 5 if you include the pinch of sea salt.

Remember quality ingredients makes the world of difference. I preferably recommend organic produce to get the taste on point, yet you do you ok. Do what works for you.

Kunara here on the Sunshine coast have amazing produce and recently have been doing a little shopping at Grub Organics here too. They have my favourite brand of eggs. Yum, eggs, ok back on topic. Chocolate protein ice-cream.


I started using amazing cacao melts in my recipes from Changing Habits brand and its ever so delicious. I can definitely taste the quality in this cacao. I used a grass-fed/finished collagen powder, so the assurance is no nasty hormones and GMO grains fed to the cattle. I have found a great one from GelPro. A high-grade vanilla bean paste also makes this taste lush. Just look out for the vanilla pastes that have preservatives in them and try to avoid these ones.

Now the bananas. Ensure the bananas are nice and spotty. The spottier the better for this recipe.

I have made this recipe a darker chocolate flavour, so if you aren’t a fan of it being so rich, simply use about ¼ cup less of the cacao melts and maybe add ¼ cup full fat coconut cream. The thick part only.



2 extra-large extra spotty bananas

1 cup changing habits pure cacao melts

½ cup collagen powder

1 teaspoon vanilla bean paste

Pinch sea salt



  1. Line a 20cm x 20cm container with bake paper.

  2. Place the cacao melts into a small saucepan and melt over low heat while stirring.

  3. Place the peeled bananas, collagen powder, vanilla, sea salt, and melted cacao into a 1000-1200 wattage blender and blend on high-speed using your tamper to push ingredients into the blades, until smooth.

  4. Pour into your container and place into the freezer overnight or at least 8 hours to set.

  5. Slice into cubes and serve immediately.


Store in the freezer for up to 2 months in a container.


Enjoy these super simple frozen treats when the weather gets hot, or even when it is cold. Rich delicious bites of goodness.


Enjoy this recipe while you wait for the spectacular healthy dessert story book that is on its way.

If you haven’t subscribed and following my updates, please do if you do not want to miss it.

Only a couple months to go, excited! 😊


Much love to you and happy chocolate protein ice-cream making to you all.

Tabitha Lee xoxo

Soft Chocolate Biscuits
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When you can whip up soft chocolate biscuits quicker than grabbing your car keys and driving to the shops, why wouldn’t you when they are much healthier too. Without the use of flours and processed sugars, they could be a healthy addition to add to your children’s school lunch boxes or a tasty treat for you to take for your afternoon tea break at work. These soft chocolate biscuits are not too sweet either. So, if you want to make them more decadent, you could make a sweet icing to top them with. I could imagine these biscuits would be lovely dunked in a frothy coffee, that is if you drink coffee. Another way to jazz the biscuits up is to pile them on top of each other and pour melted creamed coconut butter over the top, then of course a few macadamia nuts.


I just had a thought. What if you pressed a small indentation into the centre of the biscuits and placed a teaspoon of your favourite jam in the middle. This would make like a chocolate jam drop biscuit. Even if you filled that indentation with a teaspoon of nut butter and pressed a little of the biscuit mixture over the top prior to baking, then you would have a surprise centre. The choices could be endless.



2 eggs

1 cup almond meal

1 cup coconut sugar

½ cup cacao powder

2 teaspoons vanilla

Pinch sea salt

½ cup coconut flour



  1. Preheat oven to a moderate temperature.

  2. Line a baking tray with baking paper.

  3. Place the eggs, almond meal, coconut sugar, cacao powder, vanilla, and sea salt into a blender and blend until smooth.

  4. Place mixture into a bowl and stir through the coconut flour.

  5. Roll into balls with a width of roughly 2-2.5cm and place onto the tray.

  6. Press the balls down and shape into round biscuits.

  7. Bake for roughly 15 minutes or until firm, then remove from oven and place on a wire rack to cool.


Store in an airtight container on the bench top to keep soft, or place into the fridge to make crisp.

Well, here we are 2021. This year I am bringing out my healthy dessert recipe book, so it is a year to celebrate for me. If you want to keep in the loop my website link is

This recipe book has a little twist to it. I am so proud to show you all!


Anyhoo, go bake up your soft chocolate biscuits and celebrate something you are bringing in this new year.


Tabitha Lee. Eat-Share-Love xoxox

Speedy Nutty Cookies

What is better than cookies that only need three ingredients?

Well four ingredients if you include the salt. These speedy nutty cookies don’t require too much of your time. You may even have these ingredients lying around in your pantry ready to go.

You choose your nut butter of choice. You may want peanut butter, or maybe almond, cashew butter be nice too. Have a play.


I prefer to use activated nut butters as they work better for my digestion, but if that isn’t an issue for you, happy days.

Activated nut butters are simply raw nuts that have been soaked for so many hours then dehydrated back to their original crunch. This removes the enzyme inhibitors that can inhibit the uptake of nutrients in the digestive system.


So I know you just want to get on with the baking, so here is the recipe;



½ cup nut butter of choice

½ cup coconut flour

½ cup pure maple syrup

½ teaspoon salt



  1. Place all ingredients into a bowl and stir until combined well.

  2. Place into the refrigerator for 3 to 4 hours to firm up.

  3. Preheat oven to moderate temperature of 180 to 190 degrees.

  4. Roll into 16 even balls and place onto a tray lined with baking paper.

  5. Press down and shape into round biscuits.

  6. Place into the oven for roughly 20 minutes or until golden.

  7. Remove and let cool on the bench.

  8. Store in a cool dry place.


Top Tips:

*Each biscuit you can pinch some off the top of the biscuit mixture before baking and place half a teaspoon of extra nut butter in the centre, then press the dough removed off the top back over to cover neatly. Adds a nice centre surprise.


Makes about 16 cookies.


With Christmas creeping up on us, easy quick recipes are a bonus. My recipe book that is coming out at Easter 2021 has other delicious recipe’s but you may have to wait a little longer for that one.

Enjoy these speedy nutty cookies with a smile 😊


Tabitha Lee. Eat-Share-Love xoxox

Baked Choc-Cranberry Festive Cake
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Is it just me or are you feeling the jingle of the bells in the distance?

Not that I usually do a lot for Christmas, but for some reason I feel I want to make this coming festive season just that bit more cheerful, especially after a year I have found to present itself with many challenges to overcome. A way to congratulate myself for hanging in there and embracing that warrior within. I feel I am speaking for many here when I say the challenges of the year, as I know there has been many things to surface throughout 2020. So, say a big YAY to you and celebrate your beautiful selves for making it through. You rock! We are so much stronger than what we think. Always remember that. Our strength is always there, it is innate.

I felt so called to share one of the baked desserts from my recipe book, which is coming soon by the way. Most of them being unbaked, yet apart from 6 of them which is baked.  So, this is a very early Christmas present for you all to save and make for your special joyful day, or why not make it tomorrow, just because you can.

I find even adding some chopped nuts into the cake prior to baking really adds that Christmas cake feels, being like a chocolate fruit and nut cake and everything is better with chocolate, right?


I invite you to get the oven turned on, your mixing bowls out, crank up the tunes and have a little dance baking this cake with all the love in your heart….



Every day can be a celebration. We tend to go all out at Christmas or birthdays. Give to ourselves and allow ourselves to experience more joy. It is time to rejoice in every waking day and instil a lot of cheer into every day of our life. We are worth celebrating just because we exist.





125g organic butter or ghee, softened slightly

1 ½ cups coconut or rapadura sugar

2 medium organic eggs

1 teaspoon bicarbonate of soda

2 teaspoon apple cider vinegar

1 ½ teaspoons vanilla bean paste or natural vanilla essence

¼ teaspoon sea salt

3 heaped tablespoons cacao powder

1 cup coconut flour

1 cup boiling water

½ cup dried cranberries



1 ½ cups AYAM full-fat coconut cream

½ cup natural cashews

1 ½ teaspoons vanilla bean paste or natural vanilla essence

¼ teaspoon sea salt

1 ½ tablespoons pure maple syrup




  1. Preheat oven to moderate temperature of 180 °C to 190 °C.

  2. Line a 12 cm x 22 cm tin with baking paper.

  3. Place softened butter in a bowl along with sugar and beat with an electric mixer about 1-2 minutes until creamed. The mixture should be light and fluffy.

  4. Add the eggs and beat for roughly 10 seconds to combine.

  5. Place the bicarb and apple cider vinegar in a small glass dish, stir, then add to the cake mixture along with vanilla, sea salt, and cacao powder. Beat for 5-10 seconds.

  6. Add the coconut flour and the boiling water and beat on medium for 10-15 seconds until combined.

  7. Stir through the cranberries.

  8. Let sit for 10 minutes before pouring into the pan and placing into the oven.

  9. Bake for 35 to 45 minutes, or until a skewer inserted comes out clean.

  10. Remove from the oven and leave rest in the tin for 10 minutes, then remove and cool covered with a tea towel to ensure the cake does not dry out.

  11. Once cooled then you can frost.




  1. Place all the icing ingredients into a 220-240 volt/1000-1200 wattage blender and blend in intervals on high for roughly 30 seconds until smooth and creamy.

  2. Place into the refrigerator for about 5-6 hours to cool and thicken, then spread onto your cooled chocolate cake.


Top Tip: Makes a great Christmas cake by adding in other chopped dried fruits and nuts.


  • I recommend AYAM coconut cream as this is a pure product free from thickeners and sets incredibly compared to the other coconut cream products I have used. It can be found in your local supermarket usually in the Asian food section.

  • Store covered in the refrigerator for up to 5 days or freeze in an airtight container for up 2 months.

  • Serves approximately 8


Enjoy, and I say, every day can be festive if we choose it.

If you choose it, so it be.


Tabitha Lee.

Eat-Share-Love xxx


Subscribe below to not miss the recipe book. You definitely do not want to miss this as extremely different and unique to your standard recipe book.

My Home Recipe Health Hacks…
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I am about to share some of my tried and tested many time recipe health hacks with you.

You may even find that the suggestions I share with you all, that you may just have these ingredients in and around your home and want to give them a go for yourselves.


Being on my own health journey, and if you have been following me, you will know I am trying to find balance from disordered eating patterns. With healing from this comes some physical, emotional and mental symptoms that I have learned to combat the unwanted side effects with some of my natural fixes.


So, I am going to get straight into it.



Number one.

Anxiety: I know this feeling all too well. Now there is anxiety and there is anxiety. I get the ANXIETY!


The ingredients that I use here are…

Lavender oil, this is my saviour! A drop under each foot during any anxiety spurts. I even now wake up every morning and pop it under my feet regardless. Better to be prepared.

The grass, yep, my back yard. Face plant my-self onto mother earth allowing the anxiety to melt away.

Carbs, yes carbs. Always trying to restrict my carbs which I know quite well never results in an outcome that makes me feel better. Sends my adrenals and thyroid off whack a little.

Breathing and yoga, and without this I would probably end up back in, I won’t even say it!

Vitamin C liposome liquid. Now vitamin c you say? Yep, because when the adrenal glands get burnt out from daily stressors, we chew through out vitamin c and to heal the adrenals, one thing they need is vitamin c.



Number 2.

Headaches and migraines: there would not be a day I wouldn’t experience a headache to some degree. Causes? I am well aware of some of them.


The ingredients that I use are…

Food, yes food. Not enough food or regular eating plays havoc with my blood sugar levels.

Heat packs, placed on the back of my neck to draw fresh blood into the muscles that tense up.

Water. Filtered clean water.

Lavender oil, my best friend. Mixed with a carrier oil and rubbed under the feet or on the temples.

Electrolytes, this is a game changer. I am not talking about power aid drinks full of sugar, I am talking about a clean source of electrolytes. A celery juice can even help in the amidst of a headache.

Magnesium, good old magnesium. I always know when have forgotten to take this one.



Number 3.

Digestive issues/bloating/cramping: where do I start?


The ingredients that I use are…

Breathing and remaining calm throughout all meals. If you are eating stressed, the digestive system shuts off and the blood flow is directed to your muscles not your gut.

Digestive bitters, as these help me produce more bile to break down the fats and provide me with enzymes to help break down the foods I eat while I repair a stomach that has been hit pretty hard by stress and disordered eating.

Slippery Elm, how I love you!! have you tried this? Mix a teaspoon of this in 150ml water prior to a meal or when belly feeling so sore and feels like a warm hug from my mouth to my gut. Soothes and protects.

Aroma touch massage by my friend, and this seriously takes me out of any flight or fight response so my gut and brain harmonise.

Peppermint or some basil leaves from the garden. Just add hot water and then strain after 5 minutes.



Number 4.

Fluid Retention:


The ingredients I use are…

Electrolytes, as if the balance is out it can cause fluid retention.

Rest, and enough of it. If our adrenals get burnt out by under eating, over-eating sugar, unbalanced sugar levels and too much stress, the adrenals don’t produce enough or too much of hormones to keep us in balance and this can cause puffiness.

Feet up the wall, works a treat. Gets the blood flow back to your heart too.

Filtered clean water, yet not to over do it. We all hear that we need more water but remember you can also drink too much and flush out those precious minerals leaving you with fluid retention.



Number 5.



The ingredients I use are…

Magnesium and vitamin c, I also know when I am low.

Enough food and water, this is common sense.

Relaxation, as if we are tense and stress we can hold on more and the muscles tense up.

My banana smoothie which guaranteed to shift me within 30 minutes usually.

You got try it, if chocolate can shift it, good excuse.


Let’s call it the POO SHIFTER MOUSSE…




You will need:

1 large overripe banana, frozen

Half a medium avocado

1 tablespoon cacao powder

4 tablespoons water

¼ teaspoon sea salt

Handful ice

2 tablespoons collagen peptides (optional)



  1. Place all the ingredients into a 220-240 volts/ 1000-1200 wattage blender, I love my vitamix, and blend until very creamy and silky.

  2. Serve immediately and eat like a thick mousse.

  3. Now sit and relax for 30 minutes. Then make your way to the bathroom where you wont be disturbed.




Tabitha Lee.

Eat-Share-Love xxx


PS: I have finished editing my recipe book on my end. The published desserts book is coming and if you don’t want to miss it, as its all HEALTHY DESSERTS, definitely not to miss guys!!

subscribe above.

Lots love xxx

Pumpkin Coconut Cake

Now this recipe was going to be apart of my book I am getting published.
It is ever so delicious, yet the critical part of my mind said the photo I took of the cake was not the high standard my book deserves. Yes, lately my critical mind has been a bit naughty and trying to give me messages that I can’t do this all.

This recipe book coming out means ever so much to me and want it perfect, yet the perfectionism part of myself has really put the pressure on me. Needing much time to try being gentle on myself through this process has been my biggest challenge. Even the downtimes, which I know I ever so need, my mind been going a million miles an hour with all the ‘to do’s’ on my list. I even questioned whether I can do this all or is this
even the right time to be doing it.

Sitting with this all, some answers came up.
YES! I can do this. It was about setting boundaries to put myself first and not allow all my overwhelming emotions to constantly pull me off my path by dwelling in them daily. Needing to break it all down into small parts to manage this process, as I have never dealt with doing too much at once as it can shut me down from absolutely everything.

Without the constant love I receive on my Facebook and Instagram posts, I would probably have lost hope right now, so you all I thank you from the bottom of my heart for the support and encouragement to keep going.

Thank you for giving this book so much more purpose.
Once again, Thankyou xx

Now get those mixing bowls out and lets BAKE!!

4 cups chopped pumpkin, roasted in,
1 Tablespoons pure maple syrup
2 Tablespoons melted coconut oil
½ teaspoons sea salt
3 medium organic eggs
2 teaspoons vanilla bean paste
¼ cup pure maple syrup
½ cup desiccated coconut
½ cup coconut flour
1 teaspoon bi-carb
2 teaspoons apple cider vinegar


  1. Place the chopped pumpkin on a baking tray lined with baking paper.

  2. Coat the pumpkin in the 1 Tablespoon maple syrup, coconut oil and salt.

  3. Roast the pumpkin in a moderate oven until golden toasty, then cool.

  4. Place the cooled pumpkin along with all the other ingredients into a 220-240 volts/1000-1200 wattage blender and blend on high until smooth.

  5. Pour into a 21cm x 12cm loaf tin lined with baking paper and bake in a moderate oven for roughly 30minutes or until a skewer comes out clean.

  6. Cool in the pan 15 minutes prior to removing.

  7. Leave completely cool covered with a dry tea towel to ensure the cake doesn’t dry out.

  8. Now, ice however you wish.


Store covered in the refrigerator for up to 3-4 days or freeze for up to 2 months.

Top Tip: This cake is delightful served with some sweetened whipped coconut cream, or even keeping it simple and heating up with a generous spread of ghee and drizzle of raw honey. Coconut yoghurt accompanies this cake lovely too.

Enjoy and I hope you love this cake recipe.

This healthy desserts recipe book is unique and you won’t want to miss it if you love sweets,
yet looking to keep your health buzzing.

Tabitha xoxox

Peanut Butter Pumpkin Ice-Cream

Do you feel me when I say….?


We can become too familiar holding onto all the worries that it starts to feel very normal to do so.

Now, if you’re an empath, like myself, that may also include the worries of other people also.

We try to avoid to getting to the point where something huge has to happen before the weight becomes less heavy to carry, yet sometimes we may need the sudden shocks to shake us back into our bodies that we may have left.


In this action addiction world, we often don’t allow ourselves to truly sit with and be with ourselves and all the feelings long enough to fully feel who we are and why we are here.

Fear can have us holding onto the very thing that is making us ill, convincing us to believe that it is crucial for us to keep it around to survive.

As we loosen our grip and regain the energy lost in within the fear, how do we find that path that is lit up for us to journey back to our sweet life?


We need to TRUST the GOODNESS so it can happen and to become WILLING.


LOVE does not have to be a reward for positive behavior. We deserve to be on our path to the sweet life. We need not deny ourselves of that no longer.


On that note, amongst all the feelings going down here on my birthday and feeling quite lost for my place right now, I still have this overwhelming feeling of gratitude for all the support I have around me now that never goes un-noticed, as I know feeling lost in the void is some kind of re-mapping of sorts.


If you feel you need any support within your journey right now, it is here I give you the permission to proceed through with the deserving attention you need. You are not selfish. Your are not weak. This is the roar within the lions’ speech that vibrates courage to me.


WOW…You are BRAVE!


I have a special treat for you here. Something that may turn any frown upside down.

ICE-CREAM! Without the dairy or gluten in most conventional ice-creams.

That’s one thing I have learnt along my travels is that being creative brings you back into your body and back on your purpose. Creativity makes you feel hope when you may feel that you have lost it.


We all express creativity differently, so explore what feels yummy for you.

Maybe it is Yoga, dancing, drawing, cooking, writing, singing, painting or gardening.


What ever it is….GO BE IT NOW.


I introduce you to …….

Peanut Butter Pumpkin Ice-Cream

What you need:

2 cups roasted Pumpkin

1 cup raw cashews

¼ cup natural peanut butter

½ cup pure maple syrup

1 tsp vanilla

1 tsp sea salt


¼ cup natural peanut butter extra

2-3 TBS cacao nibs or raw dark chocolate chips



  1. Line a cm by cm container with baking paper. Place aside.

  2. Measure out 2 cups roasted pumpkin and place into a vitamix or high-powered blender. This is important to have a powerful blender.

  3. Add the raw cashews, ¼ cup of peanut butter, maple syrup, vanilla and sea salt to the pumpkin in the blender.

  4. Place the blender on high speed and blend until very smooth and creamy.

  5. Pour into the prepared container.

  6. Drizzle over the extra peanut butter and sprinkle with the cacao nibs or the chocolate chips.

  7. With a knife, swirl through gently a few times, yet ensure not to over stir to combine. You want swirls.

  8. Place uncovered into the freezer overnight to set.

  9. Pull out of the freezer and leave sit for 15mins prior to serving.

  10. Using an ice-cream scoop that has been ran under hot water, scoop out ice-cream and serve in a bowl or a cone. Between each scoop ensure the ice-cream scoop is warm.

  11. 1Any remaining ice-cream place back into the freezer covered.


Serves approximately 2 people.

Store in the freezer for up to 1 month.


Top Tips: With this recipe, feel free to add in anything you wish. You may want to jazz up and add goji berries, extra chocolate, or even blending in an overripe banana into the ice-cream may add a healthy food touch to the recipe. Get creative and please share your creations with me.


Email them to me or simply find my links to my Facebook and Instagram via my website.


I want to thank each of you that follow me and support me and there really is not any words that I can use that express my gratitude enough.





Love ya xxx

Need something to fix those BLUE’S?
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We all have them.

To deny ourselves of that honesty is just caving into the ego expectations to be so perfect, so pure. When were we all told what is the definition of being so good, so perfect or so pure?


Denial of pleasure for too long can cause the blues. Rejecting that part of us that is screaming out for pleasure.

“Pleasure me, Mum”. Says the inner-child.

“No”. Says mum.

What does this teach us?

It feels soul-crushing right?



Obviously, there are deeper issues here with the denial of the pleasure, but today we are not going there. I want to keep this simple and just work on the surface level to accept a craving.

Do I accept my cravings all the time?

Hell no!!

I know I also have cravings for things in life that are just downright not going to make my life for the better. You know those cravings.  The ones that are going to make you feel shit later on. I don’t feel that a moment in time of something confused as nourishing be anyway more important to get the aftermath of feeling like poo.

I do also have cravings for things at times that are probably really good for me, but well, that is for another story for another time. Still working on trusting my intuition. Aren’t we all?..........


I am very pleased that I will have a recipe book out for you all that will have healthy food dessert options so you don’t feel deprived or just something you can whip up when you feel blue.


I have a little announcement to make here……

Wait for it………


Still wait for it…….


The recipe storybook will probably be out by Christmas. I know, it’s a way off and I feel you all were expecting it out sooner. I promise you it will be worth it.

“But what has been the holdup Tabitha?”

Well, to be honest, if I wasn’t also running my own home salon it may have been finished a long time ago, but I need to pay my bills somehow right?!

Also, the 11, let’s call them ‘Blog Stories’ about parts of my journey and speaking from my heart, well, that is not something that can be written just to get the book out there. That writing has to flow from the heart at the right time and place.


I appreciate your patience and I promise you it will make the best Christmas pressie for under your tree in 2020.


So here is something to delight your soul with if you have been feeling blue or said no to yourself too many times this week. Get your kitchy aprons on……….

Raw Blueberries & Cream Cheesecake


1 cup raw macadamia nuts

1 cup desiccated coconut

½ tsp vanilla

¼ tsp sea salt

½ cup pitted Medjool dates, softened



3 cups raw cashews

2 cups frozen blueberries, thawed

1 cup pure maple syrup

1 cup AYAM full-fat coconut cream

1 TBS lemon juice

1 tsp vanilla

¼ tsp sea salt

1 cup coconut oil melted



1 punnet fresh blueberries



  1. Line a 22cm springform pan with baking paper.

  2. Place the macadamia nuts, desiccated coconut, vanilla and sea salt into a food processor and blitz until crumbly.

  3. Add the dates and pulse until resembles a slightly sticky dough-like consistency.

  4. Press on the bottom base and place aside while you prepare the filling.

  5. Place the cashews, thawed berries, maple syrup, coconut cream, lemon juice, vanilla and sea salt into a vitamix blender or a thermomix and turn on high speed, blend until very creamy and smooth. This is very crucial.

  6. Add the melted coconut oil and further blend until combined.

  7. Fold through 1/3 of the fresh berries and reserve the rest for decoration.

  8. Place into the freezer for 3 hours then return to the refrigerator overnight.



Top Tip: Ensure the berries are fully thawed as if frozen and the mixture is too cold prior to adding in the melted coconut oil it can solidify.


Hope you enjoy it and love to hear your feedback and see your remakes!!


Send me a private text on Instagram or on facebook and share your thoughts. The link is on my website.


Love to you all,


Tabitha xxx


PS: if you love this just wait to you see what will be in the published recipe storybook for you! Drool central…………………..

Hmmmm, something smells a bit FISHY around here.

With the cooler nights arriving isn’t it just lovely curling up on the couch with a warm blankie and cozy dinner?

I think so. Definitely when I have my yarn of wool to knit too. Ahhh the life, sweet life.

Comfort food can be made super doper healthy and delicious.

Recently just threw a few things together and created the nicest chicken satay potato pie, which gave me inspiration for this creamy curry fish pie.

Personally, I like my fish better so this was more of a winner for me. I also used soaked, then cooked and cooled white sweet potatoes which adds in some amazing gut health benefits.

Did you know by preparing your starch this way it becomes resistant to digestion?

Yep, it actually goes to the large intestine and feeds our bacteria that reside there, resulting in a by product called butyrate. Now this travels to the gut to help seal over the lining like giving you internal a big hug. I also added homemade bone broth so you get a double whammy of gut goodies.


Now you all know me as the dessert queen with the sweet food recipe story book I am getting published, but I actually eat mostly savoury. Yeah I do, with the occasional sweet treat thrown in. Gee when I look back to years ago when I was hooked on sugar to easily eating quarter of a cheesecake to myself in one sitting and happily do that the next day too. That is probably why I am producing a healthy sweets book to heal some guilt or shame. Nah not really, haha,  I don’t feel guilty for it as I did enjoy it at the time and memories of fressing it with my nanna and pa on school holidays. (fress; a word in our family vocabulary that means eat up, yep a Schutz thing).


If you have issues with cashews, please soak them and ferment them prior to use otherwise use the good old macadamia nuts which are awesome!

I used nutritional yeast in this recipe, I must say I am not a big advocate of this stuff, but, it did make it super yum. I use the braggs brand so I knew was the cleanest of the products out there.


So lets share this fishy pie so you can go get busy in da kitchy too.


Join me in being a kitchy witch and get those ovens on and pots brewing…

Creamy Curry Fish Pie


2 TBS coconut oil

2 large garlic cloves

1 chopped brown onion.

300g fish of choice, white or salmon

1 cup roasted or steamed pumpkin



½ cup raw cashews or fermented/soaked cashews

¼ cup nutritional yeast flakes

1 tsp curry powder

1 TBS coconut sugar

2 tsp sea salt

1 TBS lemon juice

1 cup bone broth



1.5 cups steamed potato of choice, cooled (to make resistant starch cool 12 hours)

3 TBS ghee butter

1 tsp sea salt

Sprinkle of pepper

4 TBS filtered water

2 TBS extra virgin olive oil


  1. Preheat oven to moderate temperature.

  2. Sautee garlic and onion In the coconut oil until soft.

  3. Chop the fish into pieces and add to the pan and cook lightly.

  4. Remove from the heat and add in the cooked pumpkin.

  5. Using a vitamix blender place all the sauce ingredients in and blend until very smooth and creamy.

  6. Add the sauce to the pan with the fish and pour into a baking dish.

  7. Gathering your cooked potatoes and slightly heat in the ghee butter with the salt and pepper. Once warmed, mash with the water.

  8. Roughly place the potato mash on top with a fork and drizzle the olive oil over.

  9. Place in the oven about 30mins or until golden on top. 


Serves roughly 2, or if you are a big eater, serves 1.

​Goes well with a nice fresh garden salad.

Enjoy the fishy goodness

Tabitha Lee. Eat-Share-Love

Much LOVE to you all xxx

Happy Tummy Soup
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Give your belly a nice warm hug with this quick & easy soup.

No saucepans required or stove tops. Just throw everything in your slow cooker, then to return a few hours later & wizz up into a creamy soup that your tum tum will feel nourished.


Cozy up with a bowl served with your favourite side dish, or stir through some pulled slow cooked meats, baked fish or a boiled egg or two.


You can add any vegetables or spices you like.


4 cups chopped pumpkin

2 cups chopped zucchini

2 cups finely chopped cauliflower

1 small chopped red onion

1-2 garlic cloves

1-2 tsp sea salt

2 tsp garam marsala spice

4 cups homemade bone broth

2 TBS almond or cashew butter, optional


  1. Place everything into your slow cooker, except the nut butter & turn onto high.

  2. Cook for about 4 hours, or until veggies are soft.

  3. Pour everything & add the nut butter if you choose to use into a vitamix or thermomix blender & blend until smooth.

  4. Taste & adjust according to if you require anymore salt or spice.


Tips: I have also blended in some full fat AYAM coconut cream which is delicious & thickens the soup slightly more. I have replaced cauliflower with celery which was lovely too, although this can make it slightly more runnier. You could try carrots to replace the cauliflower to sweeten soup more. Get creative


Enjoy, love from me,

Tabitha Lee xx

Are you EXCITED about my RECIPE STORY BOOK coming soon?

Full of all healthy versions of delicious SWEET treats & a little story to take you a journey withing the kitchen.

Spiced Pumpkin Maple Bites
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It is also a bonus when you can have sweets and incorporate veggies into them. Just another way to boost the nutritional value. I also personally love to add them as it makes the recipe more affordable for you all to make, as recipes loaded with raw nuts and cacao butter can get expensive.


So start those ovens and get roasting guys….


4 tsp gelatin, dissolved in

4 TBS boiling water

1 cup roasted pumpkin

½ cup AYAM full fat coconut cream

½ cup raw cashews

2 tsp vanilla

½ tsp sea salt

6 TBS pure 100% maple syrup

½ tsp mixed spice

½ tsp cinnamon

1 TBS coconut oil, melted


  1. Line a 16cm by 12cm container with baking paper.

  2. Place the gelatin in a small glass and top with the boiling water and stir until dissolved.

  3. Place the roasted pumpkin, coconut cream, cashews, vanilla, sea salt, maple syrup, mixed spice and cinnamon into a high-powered blender jug. I recommend a vitamix or thermomix as gets very smooth and creamy and needs to be silky consistency.

  4. Blend well then add the dissolved gelatin mixture along with the melted coconut oil and further blend until smooth.

  5. Pour into the prepared container and set 24 hours.

  6. Slice into squares and enjoy.

  7. Store in the refrigerator.


Extra tips: adding some fresh coconut cream/yoghurt or almond butter also goes very nicely.


Have a blessed day,

Tabitha Lee xx

Coconut Cranberry Delightfuls


We all like simplicity don’t we?!

This recipe is just 6 ingredients and super quick and easy.

The only thing is that, the setting time may have you sitting at the freezer awaiting them to set to gobble them up.

So here, I am also teaching you PAITENCE in the process.


1 cup dried sugar free cranberries

1 cup desiccated coconut

½ -1 tsp vanilla

¼ cup pure maple syrup

1 TBS coconut oil, melted

¾ cup ‘Niulife’ creamed coconut butter, melted


  1. Line a large dinner plate with baking paper and place into the freezer while preparing.

  2. Place the dried cranberries, coconut, vanilla, maple syrup and melted coconut oil into a food processor and pulse until combined enough to roll into balls.

  3. Place the mixture into bowl and roll into desired size you like. It is a crumbly mixture so be patient rolling.

  4. Place the rolled balls onto the lined plate and freeze for 2-3 hours until very firm.

  5. Place creamed coconut into a small saucepan and heat until melted, while continuing stirring at all times. Creamed coconut can burn easily so please watch. Creamed coconut is different to just a coconut butter so please buy the creamed version. When using a new jar of creamed coconut, please ensure to fully mix the entire jar together as it separates. Very important. If you making these in a cold temperature you may need to melt the jar down on very low heat first.

  6. Remove the balls from the freezer and working quickly, roll each ball into the creamed coconut to fully coat or you can just dollop a spoonful over the top and place a dried cranberry on top to set.

  7. Place into the refrigerator for about 30 minutes.

  8. Stored in the refrigerator, enjoy


NOW… While you are waiting for the balls for these setting times, I have some healthy exercises for you.


*Sit in front of the mirror and repeat to yourselves, “I LOVE you”

Look into your eyes and keep saying it. Even if you don’t believe it.


*Take your shoes off and jump on the grass.


*Check out the other yummy recipes I have on my website you can make. Now that’s an idea. Yum!


*Put your fav music on and DANCE!

Tabitha Lee xx

Sugar-free Choco Banana Loaf
sugarfree choco banana cake recipe blog.

There is always times when things can just get too sweet, but you still want something to go with your morning or afternoon cuppa tea.

Maybe you just do better on low sugar lifestyles, or maybe you are following a protocol to heal something within yourself and sugar is temporary out.

Well, this maybe something for you.

Personally, I feel that with the fermented bananas it is absolutely still sweet enough, yet I am pretty sweet anyways 😉

So, let’s get you making this deliciousness

I use a small convention oven as I have a teeney tiny flat I live in, so please be mindful of your oven cooking times as they may slightly vary 5-10 minutes to this method.

Get your mixing jugs out…


1 Full cup fermented bananas, around 2 medium ripe bananas

1 cup coconut water kefir

3 small whole organic eggs

½ tsp sea salt

1/3 cup coconut flour

¼ cup cacao powder

1 tsp apple cider vinegar

1 tsp bi-carb powder

¼ cup monkfruit sweetner or sweetner of preference

¼ cup toasted coconut


  1. Using a clean mason jar, place your peeled bananas into.

  2. Break up so they fit well. Pour over the coconut water kefir and fill up with filtered water until the bananas are completely covered. Place on the bench in a warm place out of direct sunlight for about 24 hours or until the bananas are nice and fizzy.

  3. Once fizzy it lets you know they are fully fermented and all the sugar has been gobbled up by the good bacteria. Openly slowly and drain the liquid.

  4. Turn your oven on to moderate oven around 180-200 degrees.

  5. Line a 12cm x 22cm loaf tin with baking paper or you can grease well if using a non-stick pan. Baking paper just allows a smooth and easy sailing to pull out and release.

  6. Using a high-powered blender or vitamix as I love to use, place the fermented bananas, eggs, sea salt, coconut flour, cacao powder, apple cider vinegar, bi-carb and monk fruit and blend on high until very smooth.

  7. Pour into the loaf tin and then sprinkle with the toasted coconut.

  8. Place into the pre-heated oven and cook for around 25-30minutes or until a skewer comes out clean.

  9. If using a big oven, you may need extra cooking time or if your oven is fan forced you may need less. Please be mindful of this.

  10. Once cooked, remove and cool in pan 10 minutes, then remove. Serve warm or cold with some of your favourite yoghurt or simply on its own with a spread of ghee butter.


Happiness in the kitchen

Tabitha Lee xx

Pistachio Almond Tea Cake with a hint of lemon


1 cup raw almonds

3 eggs

1/3 cup raw honey

1 tsp vanilla

½ tsp salt

3 TBS lemon rind

¼ cup full fat coconut cream

¼ cup fresh lemon juice

2 TBS coconut flour

1 heaped tsp bicarb soda



3 TBS desiccated coconut

4 TBS chopped pistachio nuts



  1. Preheat oven to moderate heat about 200 degrees.

  2. Line a 10cm by 20cm loaf cake tin with baking paper.

  3. Using a food processor or a vitamix blender, pulse the almonds until they resemble fine breadcrumbs.

  4. Add the eggs, honey, vanilla, salt, lemon rind, coconut cream, lemon juice, coconut flour and bicarb to the jug and blend until smooth. If you are using an ordinary household blender it may not be powerful enough.

  5. Stir through the chopped pistachio nuts and coconut. Leave sit for 10minutes.

  6. Pour mixture into the lined cake tray and if you like you can sprinkle over a little more coconut or nuts if you wish.

  7. Bake for 30 to 35 minutes, or until knife or skewer comes out clean. Depending on how your oven setting is be mindful this cooking time may vary for some. The key is not to overcook it as you still want it moist.

  8. Once cooked, remove from oven and leave sit in tin 5minutes before removing.

  9. Pull out the cake and leave cool on the bench with a tea towel over to keep the cake moist.

  10. Serve warm or cold with yoghurt, or a spread of ghee butter and drizzle of raw honey.

All my love,

Tabitha Lee xx

Banana Mousse Ice-cream Bars

I really didn’t know what to call these delicious bars. The combo has an array of flavours that come through. The texture is silky and creamy like an ice-cream yet, slightly fluffy like a mousse.  I was going to invent a funky name for them but thought just state the basic what they are and keep it sweet and simple.

Why over complicate it hey?!


Theses bars are,

  • Gluten/grain free

  • Vegan

  • Processed sugar free

  • Nutrient dense


Ready to whip up a batch?


1 large overripe banana, at room temp

1 tablespoon raw honey

2 tablespoons almond or peanut butter

1 tsp vanilla

¼ - ½ teaspoon sea salt

½ cup full fat coconut cream (Ayam is a wonderful  brand)

½ cup melted cacao butter

½ cup melted coconut oil



  1. Line a 10cm by 16cm container with baking paper ensuring it is up on the sides to, to make easy to pull out once set.

  2. Place the overripe banana, honey, nut butter, vanilla, salt and coconut cream into your vitamix/thermomix blender and blend until very smooth and creamy. You can use another blender here but has to be high powered to get a fluffy smooth consistency.

  3. Slowly melt cacao butter over low heat in a small saucepan while stirring. Measure out half a cup. If you have melted slightly too much you can reset for another time to use. Add the half cup melted cacao butter back into the saucepan along with the half cup melted coconut oil.

  4. Add the butter and oil to the blender and blend further more until smooth and combined well.

  5. Pour into your lined container. Place into the fridge overnight or for 24hours for flavours to mature.

  6. Pull out the slice and cut into your bars. I find I like to cut into 6 bars but if you want bigger slices or smaller slices do what feels right for you.

  7. Once cut into the bars I like to press chopped nuts on the top and melt my homemade raw chocolate and drizzle over the top. You can use any chocolate here you like. Loving Earth or Pana are lovely brands of organic chocolate. 


I will share my lovely RAW CHOCOLATE recipe on here over the next few months for you.


I hope you enjoy this new creation.


All my love,

Tabitha Lee xx

My famous Banana Bread
my famous banana bread.jpg

Those overripe bananas never need to go to waste. No way!

Banana breads, banana muffins, banana ice-cream, or using them in a carrot cake to replace the added sugar and make a banana inspired carrot cake. Yep! Tried it I have. Quite delicious too I must add!

Try fermenting them too. Fizzy probiotic rich bananas are the bomb in smoothies and cakes, especially for individuals watching their sugar intake. The fermentation process eats up all the sugar. Yes it does! Leaving a probiotic rich food. That’s another whole story in itself.

Wow, a banana has many uses right!?

Why bananas?

  • potassium

  • Tryptophan (mood booster)

  • resistant starch (only in unripe bananas)

  • antioxidants

  • aids digestion

  • vitamin B6

This list could go on and on, but I must stop as I know you just want to get your apron on and get baking.


3 x very ripe medium bananas

3 x medium eggs

½ tsp salt

6 TBS coconut Flour

12 TBS full fat coconut cream

3 TBS honey

3 tsp bi-carb

3 TBS lemon juice



  1. Preheat oven to 180 degrees. Line a loaf tin 20cm by 12xm with baking paper.

  2. Combine bicarb and lemon juice together in small dish. Place aside.

  3. Place all the ingredients into your vitamix or high-powered blender and blend up all smooth. Leave mixture sit in jug 5 to 10mins for coconut flour to absorb mixture further.

  4. Pour into your loaf tin and bake for roughly 30minutes. Depending on your oven size you may need slightly more time.

  5. Use a knife or skewer and ensure comes out clean. This will determine that your cake is cooked. 6.Once cooked pull cake out from oven and leave sit on the bench in pan for 10 minutes.


When cooled I like to store my banana bread in the fridge for freshness. I generally find it lasts up to 4 days covered in the fridge or in airtight container.


This recipe can be used for muffins to. Simply just reduce cooking time if making small muffins. You could add some homemade dark chocolate chips prior to baking. Serve with yoghurt of choice.


Tabitha Lee xx

#meals #whatsonmyplate #whatieat #Bananabread #dessert #greens #eatyourgreens#paleo #eatmoreplants #eatrealfood #inthekitchn #eatforhealth #healthyfats #healthyrecipes #healthyfood #nutrition #wellness #eat #food 

Mango Cheesecake Mousse
Mango Mousse.jpg

What you don’t like cheesecake?

Said no one ever!

This is a spin on the cheesecake. The middle road between mousse and cheesecake.

My memories of cheesecake are when I was in my early teens visiting my Nanna and Pa on school holidays making cheesecakes and pigging out at night while watching movies. Special memories.

Hence my connection to the cheesecake. But since then my health awareness has grown to a deeper level and choose not to have processed foods that cause me inflammation. I had to put my big girl boots on a create some tasty treats that can still connect to those feel good memories from my special moments of the past and in the hope you to can feel you can have the sweet pleasures of life using wholefoods.


1 cup very ripe mango, bowen preferably

1 cup raw cashews

1 cup solidified full fat coconut cream, chill can overnight

¼ cup raw honey

3 TBS lemon juice

Pinch sea salt

1 tsp vanilla

½ tsp lemon rind

2 TBS gelatin, dissolved in

¼ cup boiling water




  1. Place a 400ml can full fat coconut cream into the fridge overnight.

  2. Line the base of 2 x 7-8cm springform pans with baking paper, or as an alternative you can use small glass jars/cups and pour the mixture into them to set.

  3. Remove can of coconut cream from fridge and measure out the 1 cup needed from only the solidified or thicker parts of cream. Ensure you are using a full fat cream.

  4. Dissolve gelatin in hot water and stir to ensure it dissolves well. Place all ingredients, except the gelatin mix into a vitamix blender or high-powered blender and blend until smooth and creamy.

  5. Place the dissolved gelatin and further blend well.

  6. Pour into the dishes and set overnight.



You can make a base for it to if you like of blended up macadamia nuts, dates and coconut. Just press into the trays before pouring over the filling. If you want to make as a cake just triple the recipe. If you decide to make a cake, I would recommend using a 20cm springform pan and line with baking paper. A base of blended macadamias, dates and coconut with a pinch of salt and vanilla.


Tabitha Lee xx

#meals #whatsonmyplate #whatieat #Bananabread #dessert #greens #eatyourgreens#paleo #eatmoreplants #eatrealfood #inthekitchn #eatforhealth #healthyfats #healthyrecipes #healthyfood #nutrition #wellness #eat #food 

Quickie Homemade Bread
Quickie Bread Recipe 1.jpg

What a great idea!

Tahini to replace a flour. I mean I have used nut butters in the past but never tried tahini instead. Coming from a tahini lover myself who would have thought!?

I saw woman on Instagram make a bread from tahini and had to give it a crack. I slightly altered the recipe to my intuition with quantities. It works a treat and much better than nut butters in my option.

Here is a bread free from gluten, sugar, grains, dairy and all flours in general.

No excuses to make your own bread with only minimal ingredients and minimal cooking time.

Sandwiches are up!



1 tsp bi-carb

1 tsp apple cider vinegar (I recommend Braggs)

5 medium organic eggs

1 tsp salt

2 Tablespoons collagen peptides (I recommend Great Lakes brand)

1 cup hulled tahini butter, room temperature. Ensure it is hulled to make softer flavour


  1. Preheat oven to 200 degrees.

  2. Line a 22cm by 12cm loaf tin with baking paper or use a silicon loaf tin. Silicon is so easy to use without need of baking paper or oils to grease.

  3. Combine the bi-carb with the apple cider vinegar in a small glass. Place aside.

  4. Crack the eggs into a glass mixing bowl and beat on high with an electric mixer until very fluffy.

  5. Add the salt and collagen and further beat a few seconds.

  6. Add the hulled tahini butter and beat with the electric mixer well until smooth.

  7. Pour into your loaf tin and bake for 30 to 35 minutes. If your oven is always set on fan forced please be mindful to check after 25mins.

  8. Use a skewer or clean knife to insert in the centre to check if the bread is cooked. The skewer or knife should come out clean.

  9. Leave sit 5 minutes in the loaf tin prior to removing. Cool on bench, then store in the refrigerator.

Lasts up to 3 to 4 days in the fridge I find myself



This bread freezes well so you can slice up and freeze too.


Tabitha Lee xx

#meals #whatsonmyplate #whatieat #Bananabread #dessert #greens #eatyourgreens#paleo #eatmoreplants #eatrealfood #inthekitchn #eatforhealth #healthyfats #healthyrecipes #healthyfood #nutrition #wellness #eat #food 

Quickie Bread Recipe 2.jpg
Quickie Bread Recipe 3.jpg
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