“Red Velvet” Flapjacks

Hey lovers! It is officially the month of love and with Valentine’s Day coming up I figured I should do something that you can share with your loved ones and these fluffy and decadent flapjacks were prefect! I felt love in every bite! Here’s what you’ll need to make your own:

Ingredient List

• 2 cups Flour

• 1 1/4 cup Milk

• 1/2 cup Sunflower Oil

• 4 tsp Baking Powder

• 2 Eggs

• 2 Tbsp Castor Sugar, or any sugar you’d like

• 1 Tbsp Vanilla Essence

• 1 Pinch of Salt

• As much food colouring as you’d like, to get your perfect shade of red


1. Crack the egg into a bowl and whisk together lightly. Once done, add the milk, vanilla essence, oil and red food colouring and mix until well incorporated.

2. In a separate bowl, sift the flour and baking powder, then add sugar and salt.

3. Slowly add the dry ingredients to the wet ingredients and whisk together until well combined. The mixture should be a relatively thick pouring consistency.

4. Set aside to rest for 10 minutes (whether this speaks to you or the batter, just rest- you probably need it- no? But the batter certainly does!)

5. Once you’re ready to cook the flapjacks, add a knob of batter (a little less than a tablespoon) to a medium hot pan and allow the butter to melt and start foaming.

6. Once it starts foaming, add tablespoons of the batter into the pan and cook for roughly 2 minutes or until bubbles start to appear on the surface.

7. Flip the flapjacks over and cook for another 30 seconds – 1 minute or until cooked through.

8. Repeat until the mixture is done.

Serving Suggestion: Serve warm with fresh berries of your choice and white chocolate sauce.

For those of you who are new to my blog, welcome! I’d like to apologise for my dry sense of humour (you witnessed that in #4) but I really can’t help myself😅. I hope you enjoy this recipe, and my blog! And please feel free to comment and share your questions/ thoughts with me, right here or on Instagram, I am @moleh_ .

And to people who aren’t new to this, you know I can’t love and leave you with no superfood info! So here you go: Strawberries are rich in B vitamin folate which is important for the production of red blood cells. They also contain ellagic acid, an antioxidant phytochemical which protects your skin from the damaging effects of the sun and are higher in vitamin C than oranges.

Raspberries are also packed with phythochemicals and vitamin C that support your skin and eye health. In addition to this, they have a low glycemic index which means they release sugar into your bloodstream slowly and this avoids spikes in blood sugar.

Til my next post,

Love, Light & Good Health✨

And Happy Valentine’s Day ❤️


Chickpea & Kale Bake

I’ve really been enjoying my meat free monday’s! This meal right here is so good I considered being a full on vegetarian (I won’t though, lemme not sell you dreams) haha! Anyway, here’s what you’ll need to make your own:

Ingredient List

• 1 cup Chickpeas, cooked

• 1 bunch of Kale, stems removed

• 1 block of Halloumi

• 1 Fresh Serenade Chilli

• 1 Garlic clove

• 1 cup Tomato Sauce

• 1 Tbsp Olive Oil

• 1 Tbsp Lemon Juice

• Salt & Pepper, to taste

• Cumin, to taste


1. Preheat the oven to 180 degrees Celsius.

2. Heat an oven safe skillet over medium heat on the stovetop and add the olive oil, fresh garlic and chopped chilli.

3. Add the kale in batches and let it wilt.

4. Once the kale has wilted, add the chickpeas, tomato sauce, lemon juice and a 1/4 cup of water. Season with salt, pepper and cumin, to taste then stir and let it come to a simmer (on a low heat) for roughly 5 minutes.

5. Cut the block of halloumi into the desired size and place the slices into the sauce.

6. Pop the skillet in the oven and bake, at 180 degrees Celsius until the halloumi has softened.

7. Once baked, sprinkle with fresh parsley and serve with the warm chunky bread.

And as usual, here’s your superfood info: Garlic contains potassium, vitamin C and manganese. With regular consumption, garlic can help reduce bad cholesterol and high blood pressure and increases good cholesterol. It also helps to strengthen the immune system by stimulating the production of cells that fight bacteria and viruses.

Next we have Kale, which is low in calories and high in vitamins A, C & K to support your blood health, eyesight and circulation. Kale is also a rich source of antioxidant phytochemicals.

And last but not least, chickpeas, which provide energy boosting manganese, protein and insoluble fiber which is known to reduce bad cholesterol.

Til my next post,

Love, Light & Good Health ✨

Meat Free Monday!

Hello Good People! It’s #MeatFreeMonday so I figured I’d drop some inspiration for you. This is a really simple no fuss meal. It’s plant-based, packed with superfood goodness and oh so yum! Here’s what you’ll need to make your own:

Ingredient List

• 1 packet Spinach & Cauliflower Noodles (got mine from Woolworths)

• 1 cup Cooked Chickpeas

• 1 tbsp Olive Oil

• 1/2 cup Breadcrumbs

• 1 Handful of Kale

• 1/2 cup Rosa Tomatoes

• 1 Boiled Egg

• Cumin, to taste

• Salt & Pepper, to taste

• Parmesan Cheese, optional


1. Prepare the noodles according to package instructions. You can either boil them like you would with regular pasta or stir fry (i opted for this method) in a little butter and then season with salt and pepper.

2. Preheat the oven to 200 degrees Celsius. Toss 1 tbsp of olive oil along with the breadcrumbs, cooked chickpeas, cumin and salt and pepper in a bowl then transfer into the oven and bake for roughly 10 minutes.

3. Depending on whether you would prefer a soft or hard boiled egg, prepare the egg accordingly.

4. Once everything that needs to be cooked, has been cooked, plate it up and season as you’d like. A sprinkle of some fresh parmesan cheese is definitely recommended!

Now before I love and leave you, here’s all your superfood info: Eggs are high in immune strengthening vitamin D and protein, which is essential for building tissue in your bones, skin, muscles and organs.

Next we have Kale, it is low in calories and high in vitamins A, C & K to support your blood health, eyesight and circulation. Kale is also a rich source of antioxidant phytochemicals.

And last but not least, chickpeas which provide energy boosting manganese, protein and insoluble fiber which is known to reduce bad cholesterol.

Til my next post,

Love, Light & Good Health ✨

Banana Pecan Loaf

I have made banana bread a few times but I’m convinced this batch was by far my greatest! I don’t have to much to say about it so let’s get right to it. Here’s what you’ll need to make your own:

Ingredient List

• 2 cups Cake Flour

• 200 g Brown Sugar

• 150 g Butter

• 3-4 Overripe Bananas

• 2 Free Range Eggs

• 2 tsp Baking Powder

• 1/4 tsp Salt

• Pecan Nuts, as many as you’d like.


1. Preheat the oven to 180 degrees Celsius.

2. Beat the bananas in a large mixing bowl until smooth and then add your brown sugar, butter, eggs and pecan nuts to the banana mixture.

3. Combine flour, baking powder and salt in a separate bowl and then slowly start adding the dry ingredients to the wet mixture. If you’re using a hand mixer, use the lowest setting. And if you’re putting in work with that elbow grease (like me) then mix it well enough so that all the ingredients are well incorporated but don’t overbeat the mixture as this will result in a tough and rubbery loaf.

4. Pour the batter into a loaf tin and bake for 45-55 minutes.

5. A serving suggestion: serve warm.

Happy New Year Beautiful People!! I know it’s rather late but better late than never, right? My year started off rather rocky but the past week has been incredible! I’m embarking on new culinary journeys and as crazy as my schedule is about to be, I promise to continue sharing as many recipes with you as I can. Wishing you all a fruitful and blessed 2019!

Til my next post,

Love, Light & Good Health ✨

Papaya Bowl

I made this awhile ago and I thought to post it on the blog but it was Instagram and I figured, well it’s pretty simple, anyone can recreate this by just looking at it! But then it dawned on me that not everyone who reads my blog posts follows me on Instagram and you might not know about the Superfood benefits of this yummy fruit. Also, minimal clean up and maximum nutrition? Yes please!! Here’s what you’ll need:

Ingredient List

• 1 Small Papaya

• Your Choice of Yogurt/Smoothie

• Granola, and/or Nuts & Seeds

• Strawberries

• Bananas


1. Cut the papaya in half and remove all the seeds. I used a tablespoon to do this, makes it so much easier.

2. Add your chosen toppings.

3. Bon Appetit!

And that’s it, 3 simple steps to the perfect breakfast papaya bowl! Before I love and you leave, here’s all your superfood nutritional info: Papayas are a great source of phytochemicals and vitamin A & C, which support eye health. They also contain papain, an enzyme that breaks down protein and aids in digestive health and in addition, are rich in fiber!

Til my next post,

Love, Light & Good Health ✨

Lamb Shanks

This post is purely for the purpose of comfort food! It was hearty and delicious and not exactly as healthy as the others *insert upside down smiley face emoji* Let’s call it a cheat meal.

This was my first attempt at lamb shanks and I was incredibly happy with the results! I used my mom’s recipe, her choice of seasoning was surprising but it worked really well. Here’s what you’ll need to make your own:


• 2 Lamb Shanks

• 1 cup Beef Stock

• 1 cup Dry Red Wine

• 1 Tbsp Olive Oil

• 2 Cloves Garlic

• Vegetables, optional

• Robertson’s Chicken Spice

• Fresh Rosemary


1. Preheat the oven to 160 degrees Celsius.

2. Rub the lamb shanks with olive oil and Robertson’s Chicken Spice. (Chicken Spice is to my mom what lemon juice is to me, she puts it on everything! Lol.

3. Pour a dash of olive oil into a heated pan along with the garlic cloves and some sprigs of fresh rosemary then add the lamb. The purpose of this step is to sear and brown the lamb shanks.

4. Once the lamb has been browned, transfer it into a deep oven proof dish then add stock, wine, rosemary and your choice of veggies.

5. Cover the dish with foil and place in the oven for 2 – 3 hours or until the meat is cooked and falling off the bone!

You’ll notice I didn’t use any salt in this dish. This is because my choice of beef stock has salt it in already and any additional salt from my end would have resulted in instant high blood pressure! Of course I’m being dramatic here but you get the gist.

I paired my lamb shanks with a samp risotto but mashed potatoes and roast veggies would also be the perfect accompaniment for these lovely shanks! Try the recipe out for yourself and let me know how it goes.

Til my next post,

Love, Light & Good Health ✨

Baked Chicken Parmesan Pasta

I have been craving pasta for a few days now and last night I simply had to give in! I made a baked chicken parmesan ziti last night which was absolutely delicious so of course I had to share! Here’s what you’ll need:


• 1 packet of Pasta, preferably penne or ziti

• 2 Chicken Breasts

• 1 Jar Tomato- Basil Pasta Sauce

• 1 1/2 cup grated Cheese

• 1/2 cup Parmesan Cheese

• Ina Paarman Pasta Spice, to taste

• Robertson’s Zesty Lemon & Herb Spice, to taste

• Salt & Pepper, to taste

• Fresh Parsley, to garnish


1. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

2. Cook the pasta according to the packet instructions. Do not season with salt if you are using the pasta spice, this has salt in it already.

3. Finely dice the garlic and fresh chillies and place in an oiled hot pan for 2-3 minutes, season with salt and pepper. Once the garlic are chillies are done, add your diced/cubed chicken into the pan, season the chicken with the Robertson’s Zesty Lemon & Herb Spice and fry until it is cooked.

This is the pasta sauce I used. You can also use Ina Paarman’s Sundried Tomato Pesto, the flavour would work incredibly with this dish!

4. Combine the cooked pasta and chicken and add the pasta sauce. Gently stir the pot to ensure that the pasta is evenly coated.

5. Transfer half of the pasta into a baking dish or casserole and sprinkle evenly with 1 cup of the cheese of your choice and half of the parmesan. Layer the remaining top half of the pasta evenly and sprinkle with the remaining 1/2 cup of cheese.

6. Bake for 20-25 minutes, until the cheese starts to melt. Remove from the oven and sprinkle the remaining parmesan cheese onto the pasta and garnish with fresh parsley (or the herbs of your choice). Serve warm and enjoy!

This pasta dish isn’t my typical super healthy superfood packed meal. However, it does contain poultry which has the following superfood benefits : chicken is high in protein and the vitamin B niacin which helps the body access the energy in foods and is lower in fat than other poultry meats. Where my runners at? This meal is also great for carbo loading, a strategy vital for endurance athletes in order to maximize the storage of glycogen in the muscles and the liver!

Til my next post,

Love, Light & Good Health ✨