Apricot Energy Balls

I am pregnant – whoop! 17 weeks and counting and I have been craving peanut butter and jam sandwiches (something I would normally never eat). Not wanting to pick up all my pregnancy weight in one week, however, I have decided to make these nut butter and apricot energy balls.

They are a great remedy for constipation (thank you dried apricot), they taste like peanut butter and jam, if you use peanut butter instead of another nut butter (hooray) and they contain super healthy, calcium, iron and omega packed chia seeds.

Plus my Beanie-Bean loves them too.

These energy balls can be kept in an airtight container in a fridge or they can be frozen and defrosted when the craving hits.

Use gluten-free oats should you prefer gluten-free energy balls.


  • 200g dried apricots
  • 50g blanched almonds (roughly chopped)
  • 50g dates (pitted and roughly chopped)
  • ½ cup rolled oats
  • ½ cup nut butter (either Macadamia, Peanut or Almond)
  • 2 tbsp chia seeds
  • 1 cup desiccated coconut


  1. Place the almonds and oats in a food processor and pulse on a low speed until a fine crumb has formed
  2. Add the apricots, dates, chia seeds and nut butter and process further until a putty-like consistency has been reached
  3. Pour the mixture into a bowl
  4. Spread the coconut onto a large plate
  5. Form little bite-sized balls by rolling the mixture between your hands
  6. Roll the balls in the coconut until they are evenly coated



The Hunt for a Healthy Easter

When I was little, Easter was always a big celebration for the family. We would wake up, enjoy a large breakfast (my dad loved making us pancakes) and then head to church. Afterwards, the whole family would gather at one of our homes (we would alternate between my grandparents’, aunts’ & uncles’ and our’s), where all the cousins would wait in anticipation for the big Easter egg hunt, all of us ‘patiently’ hanging around outside. My grandmother would let us know that it was time to fetch our baskets by wildly running through the garden, trying to chase the Easter Bunny, calling on us to quickly look for the eggs.

Although I really want my son to have these amazing memories to look back on one day, I am very apprehensive about giving him a basket full of chocolate eggs to devour in one day.

(That was exactly what I did – and when they were all gone, my sister would get me to do her chores in exchange for her chocolates. My sister is cunning, I tell you. But, I digress.)

I have therefore come up with some healthy alternative treats, which he loves, and which will still allow him the excitement of an Easter egg hunt (without falling into the trap of bribery and corruption for the love of chocolate).

  1. Crunchy Oat Biscuit Easter Parcels

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I love these crunchy oat biscuits, not only because they are delicious, sweet and nutritious, but because Bean always helps me make the biscuits. For Easter, I decided to bake them in small ‘Easter’ themed baking cases, which I then wrapped in pieces of wax paper and tied with different colour ribbons.

Crunchy Oat Biscuit Recipe


  • 1 cup Rolled Oats
  • 1/3 cup Almond Butter (any nut butter will work – I always choose an organic option which has no added salt and sugar)
  • 2 tbsp Maple Syrup
  • 1 tbsp Coconut Oil
  • 1 cup (approx. 100gr) Dates (chopped and pitted)


  • Preheat the oven to 180°C
  • Place a container with the almond butter into a bowl with warm water, allowing the butter to soften
  • Combine the oats and the dates into a mixing bowl
  • Mix the almond butter with the maple syrup and pour into the mixing bowl, mixing the wet and dry ingredients together well
  • Using your hands, roll equal amounts of dough into little balls and place these into the baking cases. Place the baking cases onto a baking sheet.
  • Bake in the oven for 10-15 minutes
  • Allow the biscuits to cool
  • Place the cooled biscuits onto equally-sized square pieces of wax paper and wrap the wax paper using a ribbon


Other treat suggestions for these Easter parcels are:

  1.  Refillable Easter Eggs


I bought these cute little refillable eggs and plan on filling them with the following snacks:

  • Raisins
  • Cranberries
  • Dried Fruit
  • Nuts (broken into smaller pieces as they could be a choking hazard)
  • Popcorn (I make this using coconut oil and a low sulphur salt)
  • Pretzels
  • Blueberries

Bean loves opening containers and mixing all the ingredients together, so, for Easter, I plan on giving him a bowl so that he can mix his ‘own’ trail mix using the ingredients in the eggs.

The filled eggs also make fun rattles.

  1. Easter Toys

Instead of treats only (let’s be honest, a 2-year-old can only eat so much), I plan on hiding a few small gifts in the garden as well. As far as possible, I looked for Easter-themed toys, i.e. in the shape of a duckling or a rabbit, or with Easter-themed pictures stuck on the toy etc.

Here are some examples based on what Bean would love to find (note that these are only guidelines – you can get really creative and make something or buy different toys according to your child’s preferences):

  • Bubbles
  • Ball
  • Magic growing pets
  • Small stuffed toy
  • Rattles
  • Crayons (non-toxic) with an Easter-themed picture
  • Small Puzzle
  • Book
  • Play-doh
  • Stickers

It has been so much fun thinking of ideas to make this Easter special (yet still healthy) for Bean, instead of simply going to the shops to buy some chocolate eggs. I cannot wait to see the excitement on his face and his bubbly exclamations of,  ‘Wow!’ when he finds his treats.

Happy Easter all!


Oh-So-Delicious Banana Muffins

These deliciously tasty, lemony and nutty banana muffins are Bean’s new favourite snack and my husband (who is not a fan of banana) steals one every now and again when he thinks I am not watching. They are super quick and easy to make and contain no added sucrose or dairy.

This recipe makes 9 muffins.


  • 1½ cups regular cake flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup Xylitol
  • 1 egg (room temperature)
  • ½ cup coconut oil
  • extra coconut oil
  • 3 bananas
  • zest of 1 lemon
  • ½ cup chopped pecan nuts
  • 3 tbs almond milk


  • Preheat the oven to 180°C
  • Spread a thin layer of the extra coconut oil into the muffin tray
  • Combine the dry ingredients into a mixing bowl
  • Mash the banana and add the lemon zest
  • Mix all the wet ingredients into the banana and zest mixture
  • Add the wet ingredients to the dry ingredients and mix well
  • Place equal amounts of dough into the muffin tray
  • Place the tray into the oven and bake for approximately 20 minutes
  • Once baked, remove the tray from the oven and allow to cool. Store in an airtight container