Banana Cinnamon Ice Cream & Peanut Butter Cookie Dough


Ever dream of having ice cream or cookie dough for breakfast? Well, you can!

Now I know what you’re thinking (Um… what?!). But in all seriousness, you can eat this big bowl of YUM at any time of the day – guilt free!

This recipe will make you feel like you’ve died and gone to foodie heaven. The banana cinnamon ice cream is smooth and creamy; sweet with a hint of warm spice. The peanut butter choc-chip cookie dough is salty, nutty and slightly sweet. Plus, with only a handful of ingredients, it’s super easy to prepare.

The ice cream is fairly self explanatory, but what’s the secret ingredient in the cookie dough?


I’m not even kidding.

AND – it’s finger-licking good! I promise you’ll never even notice!

Peanut Butter Cookie Dough


– 1 1/2 c. canned chickpeas (salt/sugar free, if possible)
– 2 heaped tbsp. natural peanut butter
– 1 tsp. vanilla powder or extract (optional)
– 2 1/2 tbsp. rice malt syrup (or other sweetener)
– 2 tbsp. coconut yogurt
– 1/3 c. cacao nibs

1. put chickpeas into a food processor and blend until they create a ‘flour’
2. add vanilla powder and yogurt; blend
3. add the peanut butter and sweetener and blend until smooth
4. if the mixture isn’t smooth enough, add small amounts of non-dairy milk until it creates the desired texture
5. spoon into a bowl and mix in the cacao nibs
6. cover with glad wrap and keep in the fridge until cold
7. serve with your favourite dessert, as a dip with fruit, or eat by the spoonful (I won’t tell!)

Banana Cinnamon Ice Cream

(serves 1)
– 2 frozen bananas
– 2 tsp. cinnamon (or more, I personally like a lot!)

1. put the bananas into a blend and blend until creamy
2. add the cinnamon into the blender and fold in with a spoon, then blend until combined
3. spoon into a bowl and top with cookie dough, or whatever your heart desires! I marbled mine with a clean salted caramel sauce from Nicole Joy’s cookbook.

I hope you enjoy this not-so-naughty treat as much as I do!

— Daisy xx


Tropicana Smoothie & The Smoothie Hunter


Ever wonder how to add the perfect nutritional boost to your breakfast? Now more than ever there are so many super foods and breakfast boosters available to us that it can be hard to know which ones to use and how much!

I recently discovered The Smoothie Hunter on Instagram, and Verity (founder and owner) was kind enough to send me a sample of her product for review.

The Smoothie Hunter is a 100% natural product containing psyllium husk, chia seeds, milled linseed and rice bran. This means that it’s a great source of fibre, protein, omega-3 and calcium… not to mention, vegan and gluten free! You can add it to your smoothies (as the name suggests) or sprinkle it on your breakfast for the perfectly balanced nutritional energy boost. All this goodness comes in a cute resealable paper bag – quick and effortless for a meal in a hurry!

The prices are quite reasonable – $6.95 for 70g, $14.95 for 250g and $25.95 for 500g. The product tastes great on its own but is relatively unnoticeable when blended with something else. Plus it makes smoothies extra thick, which I personally love! I highly recommend The Smoothie Hunter if you’re looking for a superfood that doesn’t make you gag, break your budget or require any extra thought.

The first smoothie I made with The Smoothie Hunter was banana, mango and coconut – and it was pure bliss! Slightly sweet, refreshing and reminiscent of a tropical island, it was exactly what I needed after a long day at work.


Tropicana Smoothie

(makes 1)

– 1/2 c. frozen banana pieces
– 1 c. frozen mango pieces
– 2 tbsp. coconut yogurt
– 2 tbsp. The Smoothie Hunter
– 1 tbsp. desiccated coconut
– 1 1/4 c. cold water *

1. blend all ingredients together, slowly adding water until the smoothie reaches your desired consistency
2. serve cold with sliced banana, flaked coconut and crunchy granola!

* Note: this amount creates a fairly thick smoothie (I ate mine with a spoon!). If you want something thinner, I would try 1 1/2 to 2 cups instead. Alternatively, if you wanted to use the recipe for ice cream, use only 1/2 to 2/3 cups.

You can find The Smoothie Hunter on and on Instagram @thesmoothiehunter.


— Daisy xx

Banana-Berry Protein Smoothie with Granola


This smoothie is the perfect post-workout breakfast! Not only does it taste ridiculously good, but it’s filled with nutrients to replenish your body.

Before going vegan, I never bought into protein powders because I knew I could easily get protein from natural whole foods. While you can still get protein from a plant-based vegan diet, I think it’s beneficial to have a quick source of protein if you work out frequently.


After doing my research and spending some serious quality time in the protein aisle of my health food store, I chose to go with the pure pea protein isolate from Protein Supplies Australia. Not only is it vegan, but it’s also gluten free, non-GMO, low GI and has no additives! They also make a rice protein isolate, and sell vanilla and chocolate variations of both proteins (made with natural flavours and stevia). But the best part? You can buy all this goodness for a price that is actually reasonable! I only paid $39.95 for 1kg of pure protein, while many brands charge more than that for 500g of protein and nasty additives! Needless to say, I think I’ve found my perfect protein match.


(serves 1)

– 1/3 c. almond milk pulp* (dehydrated in the oven)
– 1/3 c. plain organic multi-puffs
– 1/4 c. cacao nibs
– 2 tbsp. Loving Earth caramelised buckinis
– 2 tsp. cinnamon
– 1/4 tsp. vanilla powder
– 1 heaped tbsp. coconut oil (solid)
– 1 tbsp. sweetener (rice malt/pure maple syrup)

1. preheat oven to 150C
2. melt coconut oil and honey (separately)
3. mix dry ingredients in a bowl
4. add coconut oil and honey, then mix
5. spread on a lined tray and bake for 20 minutes or until browned
6. make your smoothie while you wait!

*Note: if you don’t have almond milk pulp, you could use gluten-free rolled oats instead.

Banana-Berry Smoothie

(serves 1)

– 1/2 a large banana
– 2 tbsp. pure strawberry compote (or 3 fresh strawberries)
– 1/3 c. frozen blueberries
– 3 frozen banana chunks
– 1 tsp. mesquite powder
– 1 heaped tbsp. protein powder
– 2 tbsp. psyllium husk
– 1 c. almond milk

1. blend together banana, berries and milk
2. add dry ingredients and blend again until smooth
3. serve with the other 1/2 banana sliced and granola


— Daisy xx