great pre training energy snack.Choc Peanut Butter Energy BallsChoc Peanut Butter Energy Balls 


Easy & quick to whip up, for pre training energy snack and or treat for kids lunch boxes. A great 3:30itis snack to get you thru the afternoon slumps.

4 tablespoons of peanut butter
1/3 cup @bareblends cocoa protein
1/3 cup raw cocoa powder
1 tablespoon maple  syrup
1 tablespoon coconut oil
1/2 cup of chopped dates soaked in 1/2 cup of boiling water
1 cup of @carmanskitchen roasted muesli hint of cinnamon


These guys pack a punch of goodness and richness I had quiet an intense headache and was craving something sweet with a cuppa, so I whipped up these guys and after some taste testing my headache easier off!


#winner#yum #energyballz #lunchboxes #foodprep #treats #inthekitchen #athome#simplebasiccooking #recipes #funcfitfood #whipup

choc peanut butter cups


This no-bake slice is perfect for the chocolate and peanut butter lovers out there! How could you not love a smooth creamy peanut butter centre with rich dark chocolate topping over a nice nutty crumbly biscuit like base.
It’s boosted with protein and dense rich nutrients from the nuts to keep you feeling satisfied and the gives it an antioxidant boost and the added bonus of good omega 6 fats I’ve kept the sugar content low (the peanut butter adds natural sweetness) and it’s also gluten-free and grain-free. Keep it in the fridge or freezer for a post-workout snack or an after dinner delight, or simply satisfy that craving for a treat something naughty without being too naught ! The beauty is because of the rich nutrients not much is needed and cravings are quickly satisfied.
#chocpeanutbutter #delight #nobake #jleighkitchen #athome #inthekitchrn#funcfitnessfood #sunday #rainyday #treatwithoutthecheat
@ At Home Jleigh Kitchen








For the base:
* 1/2 cup raw nuts
* 1/2 cup unsweetened desiccated coconut
* 1/4 cup Bare Blends Organic Raw Vanilla WPI
* 2 x 20ml tablespoons Organic Raw Peruvian Cacao
* 2 x tablespoons extra virgin coconut oil
* 2 x tablespoons maple syrup
For the topping:
* 1/2 cup natural smooth peanut butter *
* 2X teaspoons extra virgin coconut oil, melted
* 1/2 cup of almond meal

1. Line a 10 x 16cm container with baking paper or cling film.
2. To make the base, process the nuts, coconut, protein powder and cacao powder together in a food processor until you get fine crumbs. Add the coconut oil and maple syrup and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the freezer
3. To make the topping, mix all of the topping ingredients together in a small bowl until well combined. Spread the mixture over the base, then put the container back into the freeze for a few hours until set.
4. Melt 250g into f dark chocolate it’s a bowl over a saucepan of boiling water, stirring consistently with a metal spoon. Pour over the top of slice or drop a teaspoon on to single mini cupcake silicone Moulds. Place back in freezer
5. Once set, remove the slice from the container and cut into pieces or remove from moulds . Store in freezer.
6. Enjoy!



Sunday Bake In the Kitchen. My creative and relaxation Space. 

Healthy Carrot cake

3 eggs

1/2 cup Greek yogurt

1/2 cup maple 🍁 syrup 100%

1/4 cup almond milk

2 cups of grated carrot

1 -1/2 cups of SR flour

1-1/2 teaspoons bi carb soda

1 -1/2 teaspoons all spice or cinnamon

1/2 cup of chopped walnuts

Whisk eggs, add yogurt, maple, milk and whisk together. Stir in carrots, flour, bicarb soda, spice and walnuts.

Spoon into muffin cases, loaf or cake tin. bake at 180 degrees fa forced pre-heated oven for 20-30 minutes or until golden brown and cooked thru.

Icing – optional but who doesn’t like a cream cheese frosting.

250g of lite creamed cheese,  juice or 1/2 lemon 🍋 zest of one lemon 2 tablespoons of maple syrup. For extra garnish top with crushed pistachios.

Spicy lentil and pumpkin soup.
Even tho our weather is warmer then it should be 3 weeks out from winter and we are still hitting high 26-30 degrees ! I felt like it was time to start making soups.
A family pleaser is my pumpkin soup although I snuck in some cheeky lentils tonight, they didn’t even know!

1 onion roughly chopped
1 leek roughly chopped
Sauté in a olive oil 1-2 teaspoons of curry powder 1/4 teaspoon of fennel seeds 2 teaspoons of chicken stock.
Peel and roughly chopped 3/4 of a Kent pumpkin place in pot cover with 4 cups of water ! Bring to boil, simmer until pumpkin is soft. Add 1 can (drained and rinsed) of lentils.

Purée in blender

Serve as is or too with 1-2 teaspoons of Greek natural yogurt, chopped shallots, flat lead parsley, coriander and chilies. And your fav bread on side we love a 7 seeds and grain Vienna or an olive sour dough. You’ll just want to keep going back for more. #comeonwinter #pumpkinsoup #Jleighkitchen #familymeal #alwayswantmore #projectyou #nutrition #recipes #cooking #yum

In the spirit and tradition I make Anzac slice!

The acronym ANZAC was coined in 1915 when Australian and New Zealand troops were training in Egypt. The word ANZAC was eventually applied to all Australian and New Zealand soldiers in World War 1. The term is particularly associated with the landing at Gallipoli on 25 April 1915.

ANZAC Day was inaugurated on 25 April 1916 to commemorate the first anniversary of the landing of the ANZAC troops at Gallipoli.

During World War 1 and World War 2, Australians were fiercely patriotic. This can best be described in the words, my country – right or wrong. The wives, mothers and girlfriends were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer – a biscuit with all the nutritional values possible. The basis was a Scottish recipe using rolled oats which were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

#anzac  #spirit #honor #funcfitnessmiami #jleighkitchen

1 cup rolled oats

1 cup plain flour

2/3 cup brown sugar

2/3 cup desiccated coconut

125g butter, chopped

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

Preheat oven to 160°C/140°C fan-forced. Line 3 baking trays with baking paper.

Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.

Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Or as I’ve done press into a slice tray. Bake for 10 to 12 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Or cut into small squares.

So I was in cooking mode for our Sunday “high ropes challenge” for the Project You crew. And I thought I’d make my mothers famous Date loaf, a good old fashion recipe that has been past on thru the family, all of us kids and grandkids now still love MooMoo’s date loaf. Missing the fresh ginger as I had none left, un-ususal as its normally a household staple. I decided to change the recipe using what I had. So I added 2 bananas and some all spice in stead. Worked a treat, as it was big hit amongst the crew and their kids. That being said I was ask to post the recipe. Even young Harvey a fuss pot according to His mum was going back for more, and wanted the recipe for his lunch box.


1 cup of chooped dates

2 bananas mashed in a seperate bowl set side.

2 cups of boiling water.

2 tbsps of butter i used (nutlex with conout oil)

1/2 cup of raw cane sugar or your pure maple syrup.

1 1/2 tsp of all spice

1tsp of cinnamon

1tsp of bi carb soda.

Place all ingredients into a saucepan except the banana, bring to boil turn off heat and allow to cool. Once cooled add 2 cups of SR flour and gentle fold together with a wooden spoon then add banana, pour either into a loaf tin lined with baking paper or spoon into muffin papers. Bake in a pre heated fan forced oven at 180 degrees. 40-45 minutes for loaf or until golden brown and firm but springs back to touch. 15-25 minutes for muffins.

enjoy, this is moist and heavy type of loaf or muffin. Consume within a few days of frezze as there is no eggs, and eggs act as a preservative in baking. this recipe is also great for people with egg / dairy intolerances. And can be gluten free using a GF flour.


date and ginger loaf childhood recipe.

Chicken Pesto Pasta.

After a morning run and a sunday on the beach with the family. Plenty of energy spent, surfing, swimming and playing with the kids. It was nice to come home and throw some basic ingredients together and sit down to a late lunch early sunday night dinner with the family. Best part of all there was plenty of left over for Monday lunchboxes and mine included. Particularly grateful as Monday is always a kick ass busy day. As I like to hit the floor running on Mondays with lots of classes, training, clients and meetings. A great start to the week sets for an awesome domino effect for the rest of the week.


I used (1pkt Serves 4) whole egg fresh Fettuccine.

800g Chicken breast thinning sliced

1 punnet of cherry tomatoes

2 handfuls of baby spinch leaves

1 bunch of broccolini chopped and blanched

150g – 200g of goats feta crumbled

3 tbsp of basil pesto

Salt and Pepper and a good drizzel of Flaxseed oil.

Cook Pasta according to packet. Cooked chicken in fry pan with alittle oil salt and Pepper. Once pasta and chicken is cooked, (drain pasta) add to a large serving dish. Mix all other ingredients, toss together and serve warm or cold the next day for lunches.

School Holidays – Cooking with Harry.

So its the school holidays, so why not combine work and spending time with kids. Plus I love being in the kitchen whipping up treats, meals and yummy food for friends and family.

Having 2 of my 3 children with learn difficulties, its important for our family to find other ways to teach our kids basic reading and maths skills. And cooking is one that comes naturally to me as I was always in the kitchen with my mum as a child. So today it was Harry and I playing with a basic banana bread recipe, and adding a little twist to it. And  i must say they have worked out beautiful. Olivia my eldest couldnt resist the smell that quickly filled the house and said let be the food critc. Harry is a highly active little jumping bean and is not iterested in school work at all unless its to do with sports. So with all his love and passion for running, triathlon and ruby, I endeavour to help his reading skill by cooking and teaching him good nutrition and fuel for performance and recovery. These Choc Banana muffins with some little extra hidden nutrients are great for lunch boxes, and or pre and post training.

Choc Banana Muffins.

3 Over ripe Bananas

100gm Nuttelex (with coconut oil) or normal butter is ok to , at room temperature I found this cocnut oil nuttelex in coles the other day and was keen to give it a go.

2 Eggs

1/2 Cup Raw Sugar / honey or maple syrup ( all different option will work fine)

1 Tsp Vanilla Essence

3/4  Cup hazel nut chcocolate broken into cubes ( you could also place one square into each raw  muffin cup before placing into oven)

2 1/4 Cups Spelt Flour (plain is ok too)

1/4 cup of LSA some extra hidden nutritents

2 Tsp Baking Powder

1. In a large bowl add the spread and bananas. Mash with a fork. Follow by adding the eggs, raw sugar and vanilla essence. With a whisk combine all the ingredients really well.

2. Add  the spelt flour and baking powder, followed by the chcocolate. Fold together with a spoon until the flour is just combined.

3. Spoon into muffin cups. Bake in a pre heated 150 degree Celcius oven for 15-20 minutes or until lightly golden and it bounces back when touched.

enjoy the warm gooy Choc banana fresh out oif the oven. yum yum 3 happy kids in my house hold.

Best consumed within 3 days of baking, or freeze down for future school lunch boxes, if they last that long.