Turmeric Anti-Inflammatory Oats


✨ Natures anti-inflammatory MAGIC ✨

However, not all turmeric is created equal. That bright yellow powder you can purchase in plastic packets from your supermarket? Well, I hate to break the bad news, but that has close to zero nutritional value and is to be used for flavour or colour purposes only 😐


If you’re looking for turmeric to add into your meals and health routine for wellness purposes, then QUALITY and where it is sourced is very important ✔️


I love my turmeric from @thepowderpeople when I can not get to the markets to source fresh turmeric root 🤷🏽‍♀️

Turmeric Oats:


  • 1/4 cup Oats
  • 1/2 cup nut milk (I used my home made walnut milk inspired by @teresacutter_healthychef )
  • 1 heaped teaspoon of turmeric powder (with a pinch of cracked pepper for activation in the body! )
  • 1-2 tsp LSA
  • 1 tsp coconut oil
  • 1/2-1 tsp honey or natural sweetener
  • 1/2 banana
  • 2 egg whites (optional) ⭐️⭐️⭐️


  1. Heat the MYLK on the stove in a pot and add the honey, coconut oil & turmeric powder.
  2. Stir until combined.
  3. Add in the Oats, LSA & chopped banana.
  4. Stir and mix through on medium to low heat (slightly sizzling in the pan). In a separate bowl, whisk the egg whites.
  5. Stir and mix the whisked egg whites into the turmeric oat mixture in the stove pot.
  6. Allow to cook, stirring occasionally, for about 5 minutes, or until fluffy and cooked through!

Turn off heat and serve in your favourite bowl (💗 @coconutbowls )

VOILA! Eat on its own, or add some cool nut mylk, chopped nuts and maybe some nut butter for extra YUM!💥

Happy Days


Georgie’s Guilt-Free Granola

All my life, I have been a massive fan of muesli and Granola. Always ordering them from restaurants, cafes, purchasing from supermarkets, stealing from friends houses… but in my most recent trip to Bali, I met a wise girl who told me something that changed my mindset completely.

Granola / Muesli is technically just a COOKIE or BISCUIT that has been broken, crumbled up and sprinkled (often in large amounts) on top of sweet breakfast and fruit dishes.

Never would I ever drool at the thought of eating a few cookies, rather I would hesitate and try to avoid them thinking that they’re a naughty treat for my cheat meals!

But when it came to Granola, I could easily go through cups at a time (eeeep!)

So with this new mindset, I realised how important it was to understand the term QUALITY. If I’m now going to have Granola/muesli, it must be of the highest quality – one that is made with natural and unprocessed ingredients, low in sugar, high in protein and preferably paleo/minimal fruit (as I would rather top with my own banana or berries).

Georgie’s Guilt-Free Granola


  • 2-3 cups of nuts (I used almonds and walnuts, but you can mix it up!)
  • 1-2 cups oats or quinoa flakes (depending on your ability to digest gluten)
  • 1/4 cup rice malt syrup, maple syrup or honey.. melted
  • 2 tbsp coconut oil.. melted
  • 2 heaped tbsp cacao (for a chocolate twist)
  • 2 heaped tbsp maca power (to give caramel sensation)


  1. Melt the oil and the honey/syrup together, and put aside
  2. Blend the nuts together in a food processor for a few seconds – so that they are smaller but still chunky
  3. In a large bowl, add the chopped nuts and oats/flakes. Drizzle over the honey/syrup/oil combo and mix well
  4. Sprinkle the cacao and the maca powder over the mixture, and stir again to combine
  5. In a line tray, lay out the muesli so that it is spread evenly on the tray. Bake for about 15 minutes, checking every 5, at 190-200 degrees C
  6. Store in an airtight container for about 5 days… otherwise keep in fridge and store some in freezer!

Enjoy xx

Perfect Protein Bread




  • 6 Free Range eggs
  • 1 tbsp Rice Malt Syrup
  • 1/2 cup coconut oil, melted
  • 1/2 tsp salt
  • 3/4 cup coconut flour
  • 1 tsp baking powder (gluten free)


  1. Preheat oven to 175C
  2.  In abowl mix eggs, rice malt, melted coconut oil and salt until well combined
  3. Gently add the coconut flour and baking powder, whisking slowly into the batter until there are no lumps and bumps
  4. Pour/scoop the batter into a small greased or lined loaf pan
  5. Bake for about 40 minutes
  6. Remove from pan and cool on rack

Tastes great fresh, or enjoy toasted. 

Perfect base for my ‘Sweet Potato, Miso and Cado Slaw‘ recipe.