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Category: Recipes

Paleo Chocolate Orange Tartelettes


by Angela Law

Healthy desserts are my absolute weakness, but when I am constantly buying them out I cannot help but wonder how much sugar (refined or not) is actually being pumped into me. All in the name of “healthy” “raw” or “vegan” treats. It is usually around this time that I start to experiment at home because at least I will know what exactly is in them and I can easily adjust the sweetness to my own personal flavour.

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Yucatan-Style Slow-Cooked Pork Shoulder


This recipe comes from an extremely talented woman. Tanya was my amazing cookbook photographer and stylist; she is also a blogger (when given time in amongst her hectic schedule), and a fellow paleo-style enthusiast. I’ve been bugging her for a while now to share a recipe with you all, as we’ve had many discussions about food, flavours and her family recipes. Finding a photographer with the right style I was looking for was a challenge, but the blog on her website sealed the deal. Her recipes always look incredible! Just check out her blog! So as a huge lover of Mexican food myself, it was only appropriate that I share Tanya’s incredible pulled pork shoulder recipe. Enjoy!

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Warm Baked Apples In 35 Mins

by Angela Law

That’s it. I am officially declaring peace on dessert. Now, I’m not sure if “declaring peace” is actually a thing, but the way I see it is that for far too long, women have feared dessert, avoided the cake cabinet and been riddled with guilt when they do actually indulge.

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High Protein Pancakes

I see a tonne of pancakes on Instagram weekly. Vegan ones, paleo ones, decadent ones, fruity ones, chocolate ones, protein powder heavy ones, you name it. Everytime I looked at the recipe though, it didn’t quite sit with the way I do things in my kitchen. The ingredients didn’t suit me.

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Peanut Butter Mousse Pies

Gluten free, Dairy free, Refined sugar free, Paleo

Makes 8.


1 cup cashew nuts
1/4 cup cacao powder
1/4 cup rice malt syrup (or maple syrup)
1 cup peanut butter (sub any other nut butter for paleo)
3 large very ripe bananas 
1 tablespoon vanilla essence  
1/4 cup coconut oil, melted


  1. To make the base – place the cashew nuts in a food processor and process until roughly chopped. Add the cacao powder and rice malt syrup and pulse until combined and a dough forms.
  2. Divide the base mixture into 8 even pieces and using your fingers gently flatten out inside the base of 8 individual silicon muffin moulds.
  3. To make the pie filling – place all ingredients in a food processor and process until well combined. Pour the filling evenly on top of the base and place the muffin mould in the freezer.
  4. Before serving remove the pies from the silicon mould and allow to thaw for about 10 minutes before eating.
Guest Recipe: Banana Salted Caramel Smoothie Bowl

Banana Salted Caramel Smoothie Bowl

A note from Stefanie – the creator of Food Fix Up App:

“The combination of these 5 ingredients is just incredible.

I like to top this one with smoothie bowl with some of the app’s granola, cacao nibs, crushed pistachios, shredded coconut, pumpkin seeds and a little drizzle of maple syrup- but feel free to use what you love.”

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Wholefood Mango Cheesecake (Gluten Free, Dairy Free, Refined Sugar Free)


Mangoes always remind me of Summer. As soon as they hit stores, you know the season of bikinis, tanned skin, cold fruits and sweltering days is in full swing! As they are a high fodmap food, I can’t enjoy them as often as I did when I was little. But I couldn’t help myself when it came to the idea of a no-bake mango cheesecake!

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Raw Mixed Berry Yoghurt Tarts (Gluten, Dairy, Refined Sugar Free)


There’s a saying going around that when you eat raw and vegan food-based diets, it means you can have your cake for breakfast. It makes sense considering a lot of the raw treats are based on fruit and nuts. But, I’ve never been too keen for cake at breakfast, until I made these fruit tarts. It’s not cake, but it’s made with all the same things you’d find in a healthy sweet breakfast to fuel and nourish your body. You’ve got nuts and seeds for healthy fats and fibre; mixed berries for more fibre, antioxidants, and natural sweetness, and a creamy yoghurt filling that will keep you full until lunch. It’s like muesli with fruit and yoghurt, just in a tart form. If you tolerate dairy, sub in some plain greek yoghurt to bump up the protein further. I made mine in 4 tart cases but couldn’t finish it off. So I’d recommend using 5-6 tart cases instead for a smaller serve.

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