Spinach and Feta Quiche

Today was such a great summer day, Tash and I decided that since we spent most of the morning outside, we should spend at least some of the day cooking and making some awesome foods. While she was putting together some lentil patties for her weeks lunches, I decided I would put together a quiche for lunch. Something that I haven't had for a very long time.

Quiches are something that I always loved as a kid. Quiche Lorraine specifically was the best in my child-like opinion but today I decided I was going to have a bit of an experiment. Something vegetarian friendly and so damn tasty.



  • 1 cup of almond meal  
  • 1/2 cup of coconut flour
  • 1/2 cup of tapioca flour
  • 100g softened unsalted butter
  • 1/4 tsp of salt
  • 2 eggs  


  • 1 Medium sized onion, halved and slice
  • 2 cups of baby spinach
  • 3 eggs
  • 1 medium mushroom
  • 75g of Feta Cheese
  • 20g of unsalted butter


  1. Combine almond meal, coconut flour, tapioca flour and salt and sift thoroughly.
  2. Mix in butter and eggs ensuring that all ingredients are mixed through well.
  3. Press into a 30cm pie tin and bake for 15 minutes at 200°
  4. While base is baking add remaining butter and sliced onions into a frying pan on a low heat and sweat until caramelised.
  5. Add in baby spinach and wilt down.
  6. Allow spinach and onion to cool slightly in a mixing bowl and add three eggs scrambled to the mixture. Pour filling into the quiche.
  7. Slice mushroom finely and place on top of the quiche.
  8. Crumble feta over quiche evenly across the top
  9. Bake for a further 15 minutes. Serve hot.

Carrot and Zucchini Thai Salad

This one's pretty straight forward. It's a salad that I was making a fair bit for my meal prep a few months back when it was starting to warm up and I was sick of the veggie meals I was having at the time. It draws from Thai inspired dishes with strong coriander and mint with fresh lime to cut through. It goes great with white fish, chicken or even a nicely marinated flat mushroom. Give it a go, I'm sure you'll enjoy it. Even those of you who aren't keen on zucchini.


  • 2 Large Carrots
  • 1 Large Zucchini
  • Juice of 1 Lime
  • 1/4 cup extra virgin olive oil (or macadamia, avocado. keep it light and fresh)
  • 1 Chilli Pepper
  • 1/4 cup of fresh mint
  • 1/4 cup fresh coriander


  1. Using a fine grater, "V-Slicer", Spiraliser or anything of the sort, shred carrot and zucchini into "noodles"
  2. Combine lime juice and oil in a separate bowl and mix thoroughly. Add Salt and Pepper to taste.
  3. Roughly chop coriander and mint. Julienne the chilli. Any chilli should be fine preferably use Thai Chilli for this dish.
  4. Mix all ingredients through and serve immediately.




Paleo Banoffee Pie

It's been ages since I've posted anything at all, and it was a while ago that I made this. But, it was so good. So  unbelievably good that I ate nearly the whole pie myself. Which sadly is not all that unusual. Anyway, besides the point. It was an experiment that went incredibly well and I'd like to share with you how I made this great dish



  • 2 cups Almond Meal 
  • 125g butter 


  • 20 dates, chopped 
  • ½ cup water 
  • ¼ coconut palm sugar 
  • Pinch of cinnamon 
  • Pinch of salt
  • 2 – 3 bananas sliced
  • Extra coconut palm sugar 
  • 1 tsp arrowroot


  • ½ cup coconut oil
  • ½ cup raw cacao
  • ¼ cup honey/maple syrup/coconut syrup


1. Pre heat oven to 180⁰C and line a pie tin with grease proof paper.

2. In a sauce pan combine dates, palm sugar and water and simmer down into a sauce while breaking down the dates. As the sauce starts to thicken add the cinnamon, salt and arrowroot. Take off the heat and set aside.

3. Melt 125g of butter and combine with almond meal. Press firmly into pie tin.

4. Pour caramel mixture into pie tin. Place Banana slices on top, layering evenly.

5. Sprinkle extra coconut palm sugar on top to create a crispy coating.

6. Place in over for 15 - 20 minutes. Remove and let cool

7. Mix Coconut oil, raw cacao and your sweetener of choice together. Drizzle on top 


Serve with, cream, double cream or greek yoghurt