Creamy Lemon and White Bean Dip


Dips make an excellent snack and nothing beats making them yourself at home. You can use your own combination of ingredients without the additives and they are just as tasty but more nutritious!!
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420g can cannellini beans
1/2 teaspoon of lemon rind
2 tablespoons of lemon juice 
3 tablespoons of extra virgin oil plus extra to garnish
1 small garlic clove, crushed
1/4 cup of chopped parsley
1 tbs of rosemary 
1 sprig of rosemary 


Drain and rinse beans. Reserve 1 tablespoon to garnish.
Place remaining beans, lemon rind, juice, oil, garlic and herbs in a food processor. Process until smooth and combined.
 Season with salt and pepper.
Transfer mixture to a serving bowl. Top with reserved beans. Drizzle with extra oil and add sprig of rosemary


Simple, healthy and so easy, this zucchini slice recipe makes a quick lunch or healthy snack!


5 eggs
1 cup of wholemeal self raising flour, sifted.
375g zucchini, grated and drained (see note)
1 onion, finely chopped
200g rindless bacon chopped
1 cup grated cheddar cheese
1/4 cup vegetable oil
Mix in eggs, flour, zucchini (grated and drained), onion, bacon, cheese, oil and stir to combine.
Grease and line a 30 x 20cm lamington pan (greased). Pour into the pan and bake in the oven for 30 minutes or until cooked through.
Zucchini’s hold a lot of water so it is important you drain the zucchini once grated. Place grated zucchini onto a double paper towel and squeeze over a sink to drain. Add zucchini to your mixture. If not drained, zucchini slice can become soggy.