Avocado and vegetable rice paper rolls

Prep: 30 mins | Difficulty: Medium | Serves 4

• 8 small rice paper wraps

• ½ cup shredded iceberg lettuce

• ¾ cup beansprouts, trimmed

• 1 small carrot, peeled and grated

• 1 medium Lebanese cucumber, peeled and thinly sliced

• 1 medium avocado, peeled, cut into strips

• Sweet chilli sauce to serve


Step 1: Pour warm water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20-30 seconds or until soft enough to roll without splitting

Step 2: Place 1/8 of lettuce along 1 edge of the wrapper. Top with 1/8 of beansprouts, carrot, cucumber and avocado. Fold in the ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll from drying out. Repeat with the remaining wrappers, lettuce, beansprouts, carrot, cucumber and avocado. Serve with chilli sauce.

Note: you can also add chicken to this recipe – using the same vegetables just add as much cooked chicken as you’d like.

Vanilla cupcakes

Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves 12

• 200g butter [softened]

• 1 ½ cups caster sugar

• 2 eggs

• 1 tbs vanilla extract

• 3 cups self-raising flour [sifted]

• 1 ½ cups milk

• 12 patty pans

• 1 cupcake tray [12 cupcakes]


Step 1: Preheat the oven to 180 degrees and line 1 cupcake tin with patty pans and set aside.

Step 2: Using an electric mixer beat the butter until pale, add the sugar and beat again until the mixture is creamy.

Step 3: With the mixer still running, add the eggs one at a time beating well after each addition. Add the vanilla and mix well until combined.

Step 4: Add the flour and milk alternately, a little at each time. Mixing until combined.

Step 5: Spoon the mixture into the patty cases and bake for 18-20 minutes until cooked and golden brown.

3 ingredient banana pancake

Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves 1
Banana Pancakes

• 1 small ripe banana

• 1 medium egg

• 2 tbs wholemeal self-raising flour

• Oil spray


Step 1: Mash banana in a medium bowl until smooth. Whisk in egg, then flour until smooth. Set aside for 5 minutes.

Step 2: Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Spoon 2 tablespoons of batter into the pan and spread out with the back of a spoon until 1 cm thick. Repeat with remaining batter to make 2 more pancakes.

Step 3: Cook for 1-2 minutes or until golden, flipping the pancake to make sure it’s cooked through. Add your favourite toppings and serve.

Berry smoothie bowl

Prep: 5 mins | Cook: 5 mins | Difficulty: Easy | Serves 1

For smoothie bowl:

• 1 cup frozen mixed berries

• 1 small ripe banana [sliced and frozen]

• 2-3 tbs almond milk

• 1 tbs peanut butter

Topping for smoothie bowl:

• 1 tbs shredded coconut

• 1 tbs any fruit you like

• 1 tbs oats

smoothie bowl

Step 1: Add frozen berries and banana to a blender and blend on low until small bits remain.

Step 2: Add a bit of almond milk and blend on low again, scraping down the sides as needed. Until the mixture reaches a soft, smooth consistency with no lumps. Pour smoothie into a bowl and top with your desired toppings.