Overnight Chia Porridge 

Overnight chia porridge for breakfast… was actually delicious! Made with nut milk, chia, oats soaked over night. In the morning it was heated on the stove top and dressed with banana, dry roasted almonds, and a drizzle of honey. Thanks Mum for finding more Chloe-friendly breakfast ideas and then giving it a go herself 💕

ANZAC Service

Today we made these very tasty ANZAC cookies. Our students enjoyed the sensory aspect of the lesson and were eager to smell the ingredients and assist in the cooking process. Big thank you to Kerrie for supplying all of the ingredients. We also read a story called ‘ANZAC Biscuits’ by Phil Cummings. I highly recommend it 😊

Today was our ANZAC service at school. I was very proud to see the students of our school participate in such a solemn occasion with respect and dignity. It’s a tribute to the amazing work my friend, and colleague does. Janelle is our resident history expert and teacher Liberian (amongst other roles). Janelle takes the time to create and implement programs that are relevant, accessible, and truthful. Our students thrive and always look forward to her lessons. They have been learning about Australian history and the meaning behind ANZAC day. Our students were an integral part of the service and our community members were also included. Such a beautiful day. Truly grateful to have you at our school Janelle. 

Herb Crusted Chicken

What you need:

  • Olive oil (1.5 tablespoons)
  • Chicken thigh fillers (4)
  • Dried herbs (3 tablespoons)

I used these ones: 

What to do:

  1. Combine oil and herbs in a glass mixing bowl
  2. Place the chicken fillets into the bowl and massage the seasoning all over them. Your chicken should be completely covered.
  3. Allow to rest for 15 minutes.
  4. Heat up a fry pan on medium heat.
  5. When the pan is hot place the chicken in the pan and put a lid on it.
  6. After five minutes remove the lid and cook for two minutes. 

Kale Chips

So kale chips.. I don’t hate them.. they are so weird. The texture is kind of addictive. #anorchidsview #kalechips #becomingthebestmeicanbe #weightlossjourney 

Vegan Raspberry Chocolate Cake

Today I made a really yummy chocolate raspberry cake. I followed the instructions on the box and used egg replacement instead of eggs.. but I added frozen raspberries to the bottom of a line cake tin before pouring the batter in. I also used a rectangular brownie pan opposed to the recommended circular pan. I cooked the cake for 35 minutes in a 180c oven. The result is a fudge cake with tart berry goodness! Yum!

Really like this brand as it is one of few that do no contain corn – which I’m allergic to! 

Vegan Mango Crumble

So I made this today..

It’s all in rough quantities as I was experimenting in the kitchen.

Makes: 4



  • 1/4 cup of coconut chips
  • 1/4 chopped pecans
  • 1/4 chopped walnuts
  • 2 tablespoons seasame seeds
  • 2 tablespoons of dairy free spread (melted)
  • 2 tablespoons of brown sugar 
  • 1/4 almond meal


  • 4 tubs of mango in natural juice


  1. Preheat oven to 180c
  2. Pour mango into 4 oven safe bowls. Try to drain 3/4 of the juice.
  3. In a mixing bowl combine all topping ingredients.
  4. Spoon topping onto the fruit.
  5. Bake for 15 minutes or until golden brown.