Categories Kids snacks, Nutrition, Recipes

Muesli Breakfast Bites – Nut Free Dairy Free Gluten Free

Muesli Breakfast Bites

These are nut, gluten and dairy free but if you don’t have any sensitivities then feel free to make the full nut option! (further below)

For these ones, I wanted to make them look more like truffles than a muesli bite, I was also looking for something speedy but healthy.  This is a good recipe to do with the kids so maybe they might be more inclined to give them a try!

Here’s what I used:

1 x box of gluten free, nut free, dairy free muesli (it had some dried fruit in it) try to make sure it’s one of the healthier options with lower sugar or chemicals.  Whiz this whole box up in the food processor or blender so you get crumbs or there abouts.  This just saves time getting a bunch of ingredients together.

2 x tablespoons of coconut oil – more for consistency if you need

Honey – to taste

Cinnamon – to taste

Vanilla – to taste (I wouldn’t use more than a teaspoon of extract or 1 x vanilla bean)

Add in any other dried fruits or some grated fruit as you think you need.

Roll in sprinkles, glitter, hearts, coconut, raw cacao or anything you’d like. I used sparkle dust on mine, cocoa on the others and coconut on the other 2. Whatever appeals to the kids the most really so they eat them!

If you want to do another nut inclusive version,  use 1 x cup of cashews, 1 x cup of almonds or almond meal, freshly squeezed lemon juice (1 x lemon), coconut (1/4 cup), coconut oil 2 x tablespoons, some craisens, or chopped dried mango, roll in desiccated coconut.

Enjoy 🙂

Angie Hazell, Personal Trainer and Certified Nutrition Coach | Personal Training | Group Fitness | Private Weightloss Challenges | Migraine Balance Coaching | Seniors Fitness


Categories Diet, Nutrition, Recipes

Veggie Squishie Bites

Veggie Squishie Bites

This is a recipe you can make with the kids as a veggie snack alternative for their school lunches or you could have alongside your evening dinner.

You can use any combination of vegetables but this is what I used:

1 x bag of small Sweet potatoes and 2 potatoes, mashed and seasoned as preferred (salt, pepper and some olive oil spread, you could use a little bit of butter). (Leave skins on for extra fibre and texture)

1 x zucchini roughly chopped up in a blender – cook for a few minutes just to take away the rawness of the zucchini, then sieve off the liquid.

1 x apple roughly chopped up in a blender.

Craisens – you’re choice just enough to add a sweetness to the mix.

Parmesan – about a tablespoon but again, to your liking.

Lightly roasted Fava Beans (in the health food section of coles) (blitzed, these are your crumbs)

You could add other veggies, just blitz them in your food processor but I used a nutribullet just for speediness.

Mix it all up together, season as preferred, use herbs and spices.

Take small spoons of the mix and make into balls or small patties and roll in the crumb mix. No eggs required (unless you want to).

You can eat these as is as everything is already cooked or you can lightly pan fry for a crispy outer crust!

Let me know if you make any tasty variations that we should know about!

Enjoy 🙂


Angie Hazell, Personal Trainer and Certified Nutrition Coach | Personal Training | Group Fitness | Private Weightloss Challenges | Migraine Balance Coaching | Seniors Fitness



Categories Diet, Health Tips, Nutrition, Personal Training, Recipes

Gluten Free Mint, Ginger, Dark Choc and Lemon Curd Mini Cheesecakes

These little treats are made with my own personal dietary requirements in mind and I like to have a sweet treat that doesn’t give me some kind of reaction. My diet is very unique to me but everyone seems to like these!

I made them with the ingredients, all without any nasties, but it was actually hard to find even Ricotta that didn’t have some kind of thickener or artificial ingredient in there. Others that are non-artificial I have trouble with even come down to rice malt, agave, stevia, maple syrup, coconut cream, certain fruits, but this is all down to years and years of careful monitoring and mindful eating, being a food detective! Dairy I can tolerate a limited amount on a daily basis, and is one of my faves, but not the lite versions weirdly, but happily for me!

OK, so, what I sourced for these is the following:

– Totally delicious all natural lemon curd from Barkers New Zealand

– Ricotta cheese by Perfect Italiano, had the least amount of nasties in it

– Light sour cream Coles version

– Gluten free Ginger Snaps – but you can make your own, I just didn’t do that this time

– A fresh lemonade (lemon/orange), the rind and juice or you could use a lime

– 80% dark chocolate, find a good quality one

– Fresh mint leaves, 24 to coat with chocolate and 24 leave fresh

Mini cupcake tray – 24 total or just mini cup cake papers


Melt enough chocolate to make 1/2 cup of melted chocolate, say half a large bar.

When it’s melted, add a very tiny dash of olive oil to keep it in a smooth consistency

Grab a clean little paintbrush or a pastry brush and paint about 24 leaves with a thick layer of chocolate, then put them in the fridge or freezer.

Take the large container of Ricotta cheese and add to a bowl with 3 tablespoons of sour cream, and the zest of one or two of the lemons/lime then quickly pour in the rest of the melted chocolate. This will then create some shards of chocolate in the mix, giving it a bit of texture. Add in the the juice of a lemonade (or lime/lemon), mix. It doesn’t need any sugar or sweeter.

Crush up your ginger snaps by putting them in a bag and smashing them with a rolling pin, but keep them rough, not a totally smooth mixture.

Grease your mini cupcake tin with either a bit of oil or butter, add your ginger biscuit mix to the bottom of each tin.

Lemon Curd Centres

Add 1/4 teaspoon of lemon curd to each mini cheesecake.

Pour in the cheesecake mix so it’s full. Top with zest.

Take the leaves out of the freezer and carefully remove the mint leaf. This process needs to be done quickly because your hands will melt the chocolate fairly quickly.

Use the fresh mint leaves to decorate next to the chocolate ones.

Put the finished cheesecakes in the freezer to set.

When you take them out they will keep their shape, just pop them into the fridge.

You may have some leftover cheesecake mixture, you can make additional ones or try a different flavour.

Keep them in the freezer as treats for when you need one later.


Angie 🙂

Categories Health Tips, Nutrition, Personal Training, Recipes

Gluten Free Pasty – Egg and Veggie Winter Pie & Salad

If you are anything like me and just can’t find any decent pre-made gluten free pastry, you will like this one for quiche or pie bases. This is a relatively easy little pie to make and nice on a rainy and windy night!

Gluten Free Pastry

1 x cup of self raising GF flour

2x tbs of canola spread

salt and pepper and herbs of choice

Rub the canola spread and dry ingredients together, then add a tsp of water to mix into a dough. If it’s still too dry add another teaspoon, just don’t add too much.

Roll into a ball and wrap in glad wrap to chill in the fridge for about 20-30 mins

Meanwhile start making your pie filling: you can choose anything but for if you use the base of:

1x leek, garlic and add salt and pepper or your favourite seasonings.

Saute in some olive oil

I then added in red and yellow capsicum, mushrooms and about one slice of ham, but just for extra taste really. You could add in any type of low fat protein you like. I wanted keep this simple.

Just lightly cook in the pan to release all the flavours. Then set aside to cool.

Take your pastry out of the fridge and start to place in a pan with a removable bottom (I used a cake tin) make sure you grease this with oil first. Because its gluten free pastry you will need to press this into the tray.

Cover lightly with foil and oven bake about 180 for 20 mins, blind bake.

Go back to your filling, break 4 eggs into a bowl and mix with about 4 tablespoons of light sour cream. Season, add in some parmesan if you like.

When your pastry is baked, take it out and place the foil on a separate baking sheet, under the cake tin because your egg filling might spill during cooking.

Pour in your egg and sour cream mix, add the leeks and veggies and your protein, take 4 eggs and break directly into the mix so they cook whole. Definitely do this, it makes the pie yum! Add a sprinkling of parmesan over the top if you like cheese.

Bake in the oven, I’d put some foil over the top for the first 20 mins to save burning (i.e. don’t do what I did first and didn’t put the foil over hence the slightly charred top!) You’ll need to cook for about 40 mins in total at about 180 to cook through, but just keep checking it with a skewer to save over cooking.

The salad is pear, tomato, snow pea, avocado, salt and lots of pepper then a drizzle of lemon infused olive oil to keep it nice and fresh.


Send me a message if you need any help! http://Contact Me! Keep checking insta @create_health_fitness for more recipes and tips…

Angie 🙂