Happy Monday All,

Hope you all had a great weekend and managed to get out into the fresh air and absorb some Vitamin D. We headed out for a family bike ride (first time Bear has sat still on the front of the bike without trying to fight with all his might to get off). We also headed out to Waipatiki for a walk through the little forest and then a splash in the sea.  We always try and embrace as much outdoor time as we can get and having a dog always gives you an excuse no matter what the weather. We finished off our Sunday evening with homemade ribs. I have never cooked ribs before so it was a bit of an experiment. After finding a recipe online, tweaked it a little then slow cooked it for the day, the ribs were actually quite delicious. No refined sugar used, and you still got that yummy sweet, yet sour sauce. My only critisism was there was not enough sauce. The ribs that had lots of sauce on were delish, the ones with only a little were, well, quite plain. So I would double the recipe of the sauce next time.

Also, I have been experimenting with “healthy” treats for Milly to take to kindy that are nut free, and thought I would share one of our favourites.


  • 2 large dried chilli’s soaked in boiling water for 10 minutes
  • 2 tins of chopped tomatoes
  • 4 tbsp balsamic vinegar
  • 4 medjool dates
  • 4 tsp cumin
  • 4 cloves garlic
  • 2 tbsp coconut aminos
  • racks pork ribs
  • 1 tsp salt
  • 1 tsp pepper
 (above has been doubled for you)

How to:

  1. Add first 7 ingredients to a processor and blend until smooth. Put into a pan and simmer on low for 10 minutes.

  2. Season the pork ribs with salt and pepper. Place the ribs in a slow cooker along with 2/3 of the sauce and 1/4-1/2 cup water ensuring that the ribs are fully coated in the sauce. Cover and cook on high for 4 hours or low for 8 hours.

  3. Preheat the oven to 175 degrees Celsius. Lay the ribs out on a baking tray and brush with the remaining BBQ. Bake in the oven for 15 minutes until the sauce begins to caramelize.

Cut the ribs into pieces and serve

Lemon & Raspberry Loaf

  • 2 mashed bananas
  • cup coconut oil
  • 3 organic eggs
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup coconut flour
  • 1 tsp baking powder
  • pinch salt
  • zest of one lemon
  • 1/2 cup coconut thread
  • 1 cup frozen raspberries
How to
  1. Preheat oven to 180°C. Line 8 mini loaf tins with baking paper and grease with coconut oil/butter
  2. In a medium bowl, com­bine first 5 ingredients.
  3. In another bowl, combine next 3 ingredients. Mix into first bowl and gently fold through zest, coconut thread and berries.
  4. Place in tins then put in oven and bake for 20-30 minutes. They are ready when the knife comes out clean.
  5. Remove from oven and leave to cool before removing from tins.

That’s it for now. Let us know how you get on if you do try making them.

Have a great day,

Krystie “finger licking ribs” and Paul “knife and fork please” Miller