Eat Clean – Libby Wescombe Recipe


This is a healthy, gluten free, vegetarian and vegan friendly recipe for zucchini and carrot fritters. I have included both the normal method and my thermomix cooking method for those who have a thermomix as it’s really easy to do it in there as well.

These fritters are amazing served with poached eggs and siracha sauce/fresh lime squeezed over the top, and they go with any other chicken or meat dish really. So versatile and healthy. They are great for meal prepping ahead of time as well.


*Serves 4


2 Zucchinis, grated

2 Carrots, grated

1 clove garlic

4 stalks shallots, finely chopped

1 cup almond flour

2 eggs

1 teaspoon cumin

1 teaspoon paprika

Salt and fresh ground black pepper to taste ½ fresh lime Fresh coriander Sriracha sauce



Place grated zucchini in a cheese cloth or muslin cloth and squeeze dry. You want to try to get all the liquid out. You can save this healthy liquid for green smoothies/juices.

Once squeezed place back in bowl and add carrot, beaten eggs, shallots, almond flour, cumin, paprika, salt and freshly ground black pepper and mix well.

Heat 1 tablespoon of olive oil over medium heat, add 1/4 cup of the mixture and fry until golden brown each side, which will take about 3 minutes per side. Repeat until mixture is all used up.

To serve, squeeze some lime over the top, drizzle some Sriracha sauce over & garnish with coriander.



*Serves 4


2 Zucchinis

2 Carrots

1 clove garlic

4 stalks shallots

1 cup blanced almond (or sub with almond flour if you have)

2 eggs

1 teaspoon cumin

1 teaspoon paprika

Salt and fresh ground black pepper to taste ½ fresh lime Fresh coriander Sriracha sauce



Place almonds in the TM bowl and grind for 10 seconds, speed 9. Place into a bowl. Add garlic, carrot and shallots and chop speed 6, 4 seconds and place into the bowl with the almond meal.

Add zucchini into TM bowl and chop speed 5, 3 seconds.  Place zucchini in a muslin cloth and squeeze out as much of the juice as you can. You can save this healthy juice for green smoothies.

Place everything back in the TM bowl (except the lime, siracha sauce and fresh coriander) with eggs, salt and pepper and mix for 20 seconds on speed 3.

Heat 1 tablespoon of coconut oil over medium heat, add 1/4 cup of the mixture and fry until golden brown each side, which will take about 3 minutes per side. Repeat until mixture is all used up.

To serve, squeeze some lime over the top, drizzle some Sriracha sauce over & garnish with coriander.


Nutritional info (per serving)

Calories 80.8

Carbs: 4g

Protein 6 g

Fat: 4.5g



Eating Well with Libby Wescombe

Libby Wescombe has helped me with my nutrition as an athlete.  Last year we started working together and I saw great results by changing what I was eating.  I have had increased energy and performance … I guess its a no-brainer, if you put water in your car it wouldn’t go!


Libby has shared this recipe with us this month.  It is delicious … I made it last night for our family.  I added some rice noodles for those that needed extra carbs.

you can find more about what Libby does here 


Sweet Potatoe Hash Browns

I love sweet potatoe, it is one of my favourite foods.  This recipe from Libby Wescombe can be used for a delicious breakfast, side dish or even as a burger.  Give it a try …


Sweet Potatoe Hash Browns


4 medium sweet potatoes

2 eggs, whisked

1/2 cup almond flour

2 teaspoons sea salt and pepper to taste

1/4 cup spring onions, chopped

1/4 cup coconut oil


Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.

Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.

Take the other 3 sweet potatoes and peel them. Then grate them with a grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt & pepper and spring onion. Combine with a spoon.

In a frying pan, pour coconut oil and heat over medium until your pan is hot. Then drop in sweet potato “cakes” in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.

Once cooked, place on a plate with paper towels to drain the oil. Let them cool slightly so they crisp up before serving.



(Makes 9 hashbrowns)

Per hashbrown:

Calories: 137

Carbs: 12g

Protein: 2g

Fat: 9g

Cherry Ripe Balls from Libby Wescombe

Tis the season.

This is the time of the year that is most challenging to eat well.  I have been struggling myself with functions and parties going on.  I believe in ballance, and not being OCD … everyone has different opinions on this.

Libby Wescombe has shared this yummy recipe of Cherry Ripe Balls which is delicious and also fits in with the macros we follow in her eating plan.  This plan has worked so well for me, I was so excited she passed this on.

Enjoy giving them a try and have a great festive season.cheeryripeballs



Eating Plan Update

I had every intention of blogging weekly my journey with my eating plan, sometimes being a mum of 3, running a business, training CrossFit and running a house I do not keep on top of everything.  I guess this is one of those times.  School holidays especially tip me over, as I try to balance enjoying having my kids home and my normal responsibilities.

So school is back, I am trying to catch up with getting my newsletter out (which is a week late) … and finally a blog about what is happening – I can hardly believe it’s the 5th week … seems to have gone fast.

The first week on the program was new and exciting, and I got into it with gusto … what I have learnt is that the more organised I am, the better the eating goes.  The plan Libby made for me is based on macros and I’ll be honest, I don’t understand how all that works, which is why following the plan is even easier – as I don’t have to worry about that part of it.

I have noticed quite a difference in my energy, and my performance with training.  I have had a few times of hunger – mainly at night. I guess I usually don’t allow myself to be hungry.  I found it quite easy to stay on track, until this week.  The weekend before last we had functions on every night, so I fell off the wagon – I got back on track this week, although … I am not sure if its hormones at play, or just having a hiccup in the program that has thrown me off. I have stuck to the program this week, it has been more challenging –  I have found my motivation to be testing me.  I guess we have to stay realistic that it will not always be easy …

here are the comparisons from day 1 until this morning – which will be 6 weeks  (still find it confronting posting these) hair out are the photos taken today, hair up are day 1




I have just competed at Allstars this past weekend (I actually started writing this post last week and didn’t get it finished) so I will need to sit and plan the week out and get organised as I couldn’t on the weekend.


remember to grab some wrist inspo here, like Robyn … a great way to keep goals on track.  Find out more here


Time to get on with this Monday … so much to do this week.  Eldest daughter turns 18, so its going to be a busy week.  Hope your Oct is off to a good start …. and have an awesome Monday. xxx


Libby Wescombe’s Raw Protein Choc Bars

As I have shared, I am doing an eating plan with the lovely Libby Wescombe.  She has kindly shared her Raw Protein Choc Bars so you can all give them a try too.  I am learning alot about food following this plan.  Mainly serving sizes and the difference in choices I make.raw

This is a sweet treat.  It is a treat though, so you have to be aware of the serving sizes.

Raw Protein Chocolate Bars

  • 2/3 cup almond meal
  • 2/3 cup finely desiccated coconut
  • 2/3 cup dates chopped finely
  • 2 scoops natural chocolate flavour protein powder
  • 2 Tablespoons cacao
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond milk

Process dates in food processor (or finely chop) Combine the almond meal, coconut, dates, cocao and protien powder in a medium bowl and mix together.  Add coconut oil and almond milk and mix until well combined.  Pat down firmly into baking tray and refrigerate for a couple of hours or until slice is firm.  Cut into pieces – Makes 14

Macro breakdown:

Protein 6g, Carbs 9g, Fat 8g

If you want to find out more about Libby’s Eatercise program I am following, find out more here

follow my journey on snapchat // fitandstyle


8 week meal plan with Libby Wescombe

Happy Monday in blogland.

I am excited to start my 8 week eating plan with the fabulous Libby Wescombe today.  I have followed Libby for some time, she is a great crossfitter, and sets a great example to other women.  I follow her on snapchat, and often see her doing her meal preps …  I’ve decided to get on board and give it a crack for 8 weeks.

Everyone has different goals, mine is more energy and build muscle.  I got my youngest to take my before photos this morning (i could have done my hair at least) It is quite confronting having photos taken and then posting them for everyone to see … but I am interested to see the difference after this time.


even after only the first few meals, I see how important it is to actually measure our food.  I fall into the category and having something to eat and maybe putting my hand back in for another handful, or another cookie … when you actually stick to a program that is set, it is alot easier to be more conscious about the portions.

I am snapchatting my journey every day, so follow along if you are on snap chat … it might help others get motivated to give it a go too.  You can find Libby here   libby

I’ll be honest, I’m hoping my abs decide to show themselves … Libby is my ab motivation :-)

I started the day with a new recipe from Libby I had not tried before – Quinoa and Berries … off to a good start.


The DO IT – dont quit bracelet is going to be my companion through this journey, as i know how important it is going to be to stay on task.


find out more about this one here 


Monday Motivation – Paleo Muesli Bar Recipe


I know why I don’t go out very often now.  We celebrated a friend’s birthday on Saturday night – was such fun, but my goodness …. recovering isn’t so good.  I guess that is why you are supposed to party hard when you are younger …

So, even though its been a slow start to the day (cause my eyes don’t want to open) its back on track this week.  I did do some meal prep yesterday and prepared lunches for a few days, so I have a healthy start.  I will also make another batch of my Paleo Muesli Bars today … they are my favourite snack right now along with the Blender Banana Bread (which I keep in the freezer and take out as needed)

Give these a try, you can add whatever you like to make them yum.  I use Quinoa flakes instead of rolled oats as oats do not work well for my digestion.  Swap it out if you prefer oats.


Paleo Muesli Bars

  • 1 cup Quinoa Flakes
  • 1 cup coconut
  • 1/2  cup of sunflower seeds
  • 1/2 cup pepitas
  • goji berries or cranberries or apricots (chopped) approx 1/2 cup
  • seasame seeds
  • sometimes I add LSA or Macca powder
  • 1/2 cup coconut oil melted
  • 1/2 cup rice malt syrup
  • 1-2 teaspoons vanilla extract

Pre-heat oven to 180 degrees C.  Line a tin with baking paper.

mix dry ingredients together.  Add wet ingredients and mix well.  Depending on how many extra things you add, you may have to add more wet ingredients …. once it is combined it should stick together nicely … if it is too dry it will not stick together

push into tin, flatten out (i use a palet knife) bake for 20-25 mins or until brown.musleibar2

Slice while warm, store in airtight container.




Fitness Friday – Food Preparation

How often do you hear that it is not so much about the exercise more about the food.  They say it is 80% about the kitchen, which leaves 20% to exercise.http://When I was younger I used to go for a run so I could eat what I wanted.  To a point I could, however … it doesn’t really work that way.  It is a false sense of security.  Thinking, you have exercised for the day therefore you can have that piece of cake …  is not sustainable.   The reason is that as we get older, we need to eat less and the quality and quantity of what we eat becomes more and more important.

I know personally that the food I consume translates to my energy levels also.  If I eat crap, then I will feel crap.  So if I put good food in my body, I operate at a better level. food

To eat well through the week takes some organisation.  It makes the most amount of sense to do your meal preparation on the weekend, when you have time to organise yourself.  By preparing your meals for the week means you are planning out a good road of eating.  It is much easier staying to a plan when you have one set in place.  So start with working out what you are going to eat.  Shop and get the ingredients needed, then get to preparing.  It saves time through the week, takes the guess work out of it, and keeps you on track.foodprep

So if you don’t already, give it a try and see how your week goes.  Make sure to check the blog for recipes.



Monday Motivation – My favourite winter desert

Winter has arrived in Brisvegas.  It happened quickly, we went from summer to winter in 1 week.  I’ll be honest, I am a summer girl.  I love the sun, it makes me happy.  That is why we live in Brisbane, as we get a major dose of sun most of the year.

I do enjoy winter food, and I’ll be honest – i don’t hate winter, I just find it harder to get motivated, and I am not as excited about winter clothes.  I did take 2 of my girls shopping on saturday … i can’t remember the last time we went shopping, it was really fun.  I got a new jacket for winter, and winter dress, cute jumper and some new sunnies (which have been really over due)

So … winter being here, I will share my favourite winter desert right now.  It is dairy, gluten, and refined sugar free. We have Family Dinner night on sunday nights, so i made it for the family last week, and have made it twice more since then as it was so yum!  Tonight I made a single serve … so I am going to give you the quantities for this, as I think that is the hardest – when you want a desert, and you just want to make one for yourself.singleapple

Quinoa Apple Crumble for 1

  • 1 granny smith apple (peeled, cored and chopped
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon lemon juice
  • 1/4 cup quinoa flakes
  • 1/4 cup almond meal
  • 1/4 teaspoon cinnamon
  • 3/4 tablespoon coconut oil

pre-heat oven to 180 degrees C.

Grease a 1 cup capacity ramekin.  In a bowl add chopped apple, lemon juice and 1 tablespoon of maple and combine.  Add to ramekin.  In another bowl add the remaining ingredients and combine until resembles bread crumbs.  Top mix over apple and bake for 20 mins or until golden and ready.single apple crumbleENJOY!


I made this cute locket bangle today for a June birthday.  It has a custom made back plate with names on it, the June birthstone, Kettlebell, barbell and wine glass charms.  A meaningful piece with all her favourite things.  A cute gift idea.

Find out more here  locketbangle