Join 'The Weekly Wick' for Recipes, Tips & More!
Hi there! I’m Wick, I’m so glad that you’ve found your way here.
I’m on a mission to empower women to embrace their healthiest lives, especially during midlife.
As a mum of three, in my early 50’s, I’ve journeyed (and still am) through the ups and downs
of maintaining balance. I understand the challenges you face and I’m here to steer
you through the busy world to help you build a life that’s true to you and full of zest!
Whether it’s through wholesome food, mindful movement or fostering connections,
I’m here to support you. Because when women support each other, incredible things happen.
Let’s embark on this journey together and ‘Empower Healthy Living For Women’ every single day! 💖
In my latest cookbook ‘Healthy Lunchbox Love’ I share nutritious lunchbox and after school snack ideas, along with wholesome dinners and desserts for the whole family. Click here to learn more…
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What People Are Saying
Healthy Lunchbox Love cookbook
I’m loving your new cookbook and absolutely love the black bean chocolate cake and am impressed how easy the kumara and potato chips are to make. I haven’t made everything in the book yet but the things I have made have turned out perfectly and l love the idea that they are not only healthy but taste delicious too so well done!
Wicked Wellbeing
2017-07-25T23:30:27+12:00
Marissa Johnston
https://wickedwellbeing.com/testimonials/4226/
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Wicked Wellbeing
Corporate Workshops
Wick recently facilitated three separate lunchtime events for our valued clients. Wick came fully prepared with everything needed to run the session and made organisation a breeze.
We chose these sessions as work place illness does increase coming in to Autumn and we wanted to provide a fun, interactive, networking event for our clients.
The dishes made were delicious (yet nutritious) and many of our clients have since made these at home for their families/friends! The feedback from our clients was excellent with comments such as ‘Wick taught us sneaky ways to add more vegetables to our families meals’ and ‘We all know that nutrition is important, however we are all too busy to eat healthy. Wick showed us quick ideas in a no fuss manner’.
Wicked Wellbeing
2017-06-02T22:44:05+12:00
Kerrie Gregory, Business Manager, Madison Recruitment
https://wickedwellbeing.com/testimonials/3868/
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Wicked Wellbeing
Live Workshops
Very relaxed, well run, fun. Kids engaged and kid appropriate selection of food. The pamper session was spot on for girls.
Wicked Wellbeing
2017-06-23T00:11:25+12:00
Bronwyn Stephens
https://wickedwellbeing.com/testimonials/4027/
0
Wicked Wellbeing
‘21 Day Marvelous Lunchbox Makeover’ Cookbook
I just wanted to say thanks for the book. I ABSOLUTELY love it. Since becoming a mum I find that I have a whole new interest in food, and am always searching for easy, fun recipes that just have most of your pantry items in it – there seem to be so many whacky ones out there these days that contain bizarre or expensive ingredients. I’m just after good wholesome nutrition. My toddler loves being in the kitchen making things with me so I am really excited as your book is everything I have been looking for – so many delicious recipes that the whole family can enjoy!
Wicked Wellbeing
2016-03-01T08:41:01+13:00
Clare Nash
https://wickedwellbeing.com/testimonials/1570/
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Wicked Wellbeing
My Favourite Recipes
Homemade Kombucha
Homemade Kombucha |
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Kombucha is a fermented green or black tea, is a great form of probiotics, a great source of antioxidants and has many other health benefits. It's actually really easy to make once you learn the process, it just requires a bit of time and some initial requirements to get set up - but it's so worth it and we all love my homemade kombucha. I enjoy one most evenings, with ice and half soda, half kombucha. Please note, this recipe is for a 2 litre sized vessel, mine is a 5 L vessel so I make 2 and a ½ times this recipe.
Author: Wick Nixon
Ingredients
- To make 2 litres, you'll need:
- 1 heaped T loose tea or 4 tea bags* (I use Dilmah tea bags but you can experiment with green tea bags as well)
- ½ c raw sugar
- 1 SCOBY and 1 c starter liquid (from a live cultured bought kombucha or from whoever you get your scoby from)
- 6 ½ c filtered water
Double or triple this recipe if you want to make larger batches - your scoby can handle it!
- Your materials:
- 1 large glass* kombucha vessel (where your scoby lives)
- 1 piece of muslin or other breathable cloth and rubber band to cover
- If you are using loose leaf tea, you'll need a muslin or strainer
- Airtight bottles for storage
Instructions
- To make your kombucha, a few hours before, or the night before, in a pot, add filtered water and bring to the boil. Turn off and add the sugar, stir to dissolve (with a wooden spoon, not stainless steel). Add the teabags, stir and then set aside to cool to room temperature (I leave this overnight).
- When the sugar tea is cool, remove the teabags. Pour into your clean brewing vessel (if you are using loose tea, pass it through a strainer or muslin cloth and make sure no flakes enter the the brewing vessel., along with the starter liquid (simply kombucha from previous brew), the water and gently place the scoby on top.
- Cover the jar loosely (to keep the fruit flies out!) but allow the mixture to breathe. A muslin, or a paper coffee filter along with a thick rubber band work well. Do not use an airtight lid.
- Ferment. Choose a nice warm spot (20-26 degrees C), out of direct sunlight, with good airflow, where your kombucha will be undisturbed.
- Leave it undisturbed for at least 4 days. At day 5, it's officially Kombucha but I leave mine for 7 days but it's a matter of taste preference. Some like it at 5 days, others up to three weeks! The shorter the fermentation, the sweeter the brew. The longer, the more vinegary. If sugar consumption is a concern, leave your brew longer. Also, Kombucha will brew faster in warmer temperatures.
- When you're ready to pour it into the bottles (make sure they've been cleaned thoroughly in hot soapy water and then rinsed thoroughly), you can add some flavourings into your bottles first. I have tried blueberries, fresh turmeric and ginger, lemon, feijoa but our favourite is raspberry. Add some fresh or frozen raspberries to your bottles (I add about 5-7 depending on size of bottle), then pour your kombucha and seal tightly. Leave to brew with the lid sealed for a second ferment. This results in a more fizzy Kombucha tea - 2-5 days (we do 2-3 days).
- When it's all done, put your kombucha bottles in the fridge (this ceases the fermentation process) and repeat steps 1-6 to keep your scoby nourished and the kombucha flowing!
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
Do you need some more healthy winter dinner recipes for the whole family?
Grab my FREE Download: Healthy 'Family Friendly Weekday Dinners' ebook and use your slow cooker to get you through the winter ☘️ Get more hidden veggies into your kids ☘️ Double and freeze recipes ☘️ Prep ahead recipes ☘️ It's all in here! CLICK HERE to grab it right now.
Chilli & Lime Homemade Chocolates
Chilli & Lime Homemade Chocolates | Wicked Wellbeing
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With Easter just around the corner, these divine Chilli and Lime Homemade Chocolates will definitely satisfy your sweet tooth, but they won't curve the hips! The combination of fresh lime juice and rind, with the hit of chilli and the sour taste of the salt are the PERFECT combination. Also check out my other Almond & Hazelnut Dark Chocolate that the kids would love!
Author: Wick Nixon
Recipe type: Sweet treats
Serves: 10-12
Ingredients
- 125gm dark chocolate, (Whittakers 72% dark chocolate) or sugar free chocolate (Well Naturally Rich Dark)
- 1 t coconut oil (I used Tanna Farms, see below for a special discounted offer)
- a pinch of Himalayan sea salt
- 1 pinch chilli powder
- rind of 1 medium lime
- juice of ½ medium lime
- silicon moulds
Instructions
- To make the homemade chocolates, heat some water in a medium sized pot over a medium heat until simmering. Turn down to low. Place the chocolate in a smaller pot and place over the simmering water and stir until melted. Add the coconut oil and stir until melted. Add the rest of the ingredients and stir until evenly combined. Pour into small moulds and freeze until set, at least an hour or overnight. Serve immediately.
Note: To try the 100% virgin organic coconut oil from Tanna Farms used in the recipe, head to www.tannafarms.co.nz and use the code 'wickedoil' on checkout and enjoy a 20% discount off your total order.
You can find the Well Naturally Sugar free chocolate at most leading supermarkets.
Chickpea Burgers w Roasted Cauliflower
Chickpea Burgers w Roasted Cauliflower
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These Chickpea Burgers are a fantastic vegetarian meal that are really quick to whip up and so tasty. The mixture can easily be doubled and frozen, either uncooked or cooked for those evenings that you're in a hurry and need to pull something out of the freezer. The Roasted Cauliflower is a lovely light alternative to potato chips with the slight sweetness of the currants.
Author: Wick Nixon
Serves: Serves 5-6
Ingredients
Roasted Cauliflower
- 1 medium cauliflower, cut into small florets
- 1 T olive oil
- ½ t salt and a good grinding of black pepper
- 3 T slivered almonds
- 3 T currants
Veggie Patties
- 1½ c cooked chickpeas (approximately ¾ c dried)
- 1½ c edamame beans or peas, frozen
- ½ c parsley or basil
- 2 t ground cumin powder
- 1 t ground coriander powder
- ½ medium red onion, roughly chopped
- 2 cloves garlic, roughly chopped
- ½ c chickpea flour (or regular flour)
- 1 large lemon, juice and zest
- ½ t salt and a good grinding of black pepper
- 1-2 t Nutrient Rescue green shot powder, optional
- 2 T olive oil
Burger Fillings
- ½ cucumber, finely sliced
- 1-2 avocados, sliced
- 1-2 tomatoes, sliced
- Lettuce leaves
- 5 wholemeal buns
- 10 slices of cheese
- Homemade tomato sauce
Instructions
- Preheat oven to 200°C fanbake.
- Place cauliflower in a baking dish, drizzle with oil and season with salt and pepper. Cook for 15-20 minutes until lightly browned, tossing half way through. Once cooked, remove and turn oven onto high grill.
- Cut buns in half, lay the sliced cheese on the top side and place on a baking tray. Prepare the burger filling ingredients. Set aside.
- To make the veggie patties, soak beans or peas in boiling water for 5 minutes, drain. Place all patty ingredients in a food processor (except oil) and process until combined (this is quite a soft mixture but if firms up while cooking).
- Heat oil in a fry pan over a medium heat. Using damp hands, form mixture into patties, sized to suit your buns. Cook on either side for 2-3 minutes until browned.
- While patties are cooking, place buns under the grill until cheese has melted, keeping an eye on them so they don't burn.
- Place all ingredients on the table so everyone can make their own veggie burgers. Serve with the roasted cauliflower on the side, sprinkled with slivered almonds and currants.
This recipe is out of my Healthy Lunchbox Love cookbook which includes family dinners and desserts. For more information, click here .
Note: If you're trying to reduce your carbohydrate intake, omit the bun and serve with the salad on its own.
If you'd like to try the Nutrient Rescue products to get more vege into your kids in an easy and effective way, take a look on the below link and enjoy a 15% discount on checkout for being a Wicked Wellbeing fan! https://nutrientrescue.nz/wn1
Red Shot Buckwheat Crackles
Red Shot Buckwheat Crackles
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Remember those chocolate crackles that you used to make as a kid? With kremelta and rice bubbles? These are a healthy twist on those and divine served with fresh strawberries when they're in season.
Author: Wick Nixon
Serves: 20 small
Ingredients
- ½ c buckwheat groats
- ¼ c linseed
- ¼ c millet
- ¼ c sunflower seeds
- ¼ c cacao powder
- 2 t Nutrient Rescue Red Shot powder (optional)
- 4 medjool dates, stones removed & roughly chopped
- 2 T pure maple syrup
- ⅓ c coconut oil, melted
- baking paper or small cupcake liners
- strawberries for serving
Instructions
- Place the buckwheat groats, linseed, millet, sunflower seeds, cacao powder and Nutrient Rescue Red Shot powder in a bowl and evenly combine.
- Place the medjool dates, maple syrup and the melted coconut oil in the food processor and process until evenly mixed and smooth (with a little bit of texture).
- Combine the two bowls together.
- Line each muffin cup with the cupcake liners and fill with the mixture. Press down with slightly dampened hands or the back of a spooon until the mixture is firmly compacted. Place in the fridge for 1 hour to set.
- Remove the liners and serve on their own or with fresh fruit.
Note: For more information or to order some Nutrient Rescue Shot Powder, go to www.nutrientrescue.nz/wn1 and receive a 15% discount off your full order.
Vegetable Quinoa Cakes
Vegetable Quinoa Cakes
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Author: Wick Nixon
Recipe type: Lunch, snacks, dinner, vegetarian
Serves: 10 cakes
Ingredients
- ½ c quinoa (about 1 cup cooked)
- 2 eggs
- ½ chopped red onion
- ½ red pepper, chopped
- 6 sundried tomatoes, finely chopped
- ½ c grated cheese
- ¼ c grated parmesan cheese
- 1 t cumin powder
- 1 t paprika
- 4 gherkins, finely chopped (optional)
- 1 t pesto
- ¼ c fresh parsley, chopped
- ¼ c black olives, chopped
- 2 T capers
- ½ t salt
- a good grinding of black pepper
Instructions
- Preheat the oven to 180° C. Place the quinoa and one cup of water in a pot. Cover and bring to boil and simmer for 10 minutes or until quinoa is tender. Allow to cool slightly.
- Mix all the ingredients together in a medium mixing bowl.
- Grease or line a muffin tray with baking paper (I use the oversized muffin trays) and press the mixture in firmly. Bake for 20 -25 minutes (less if you're using the smaller muffin tins). Cool for 10 minutes before removing from the pan. Suitable to freeze. Makes 5 large or 10 small vegetable cakes.
Zucchini, Cheese & Corn Muffins >>
Zucchini, Cheese & Corn Muffins
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Author: Wick Nixon
Serves: 12 muffins
Ingredients
- 2 c spelt flour (or normal flour)
- 2 t baking powder
- 1 medium zucchini, grated
- ¼ c parmesan cheese, grated
- 1 c grated tasty or cheddar cheese
- ½ c whole kernel sweetcorn (or use a fresh corn cob)
- ⅓ c basil, finely chopped
- 1 c milk (I used almond milk)
- ¼ c oil
- 2 eggs
- ½ t salt
- a good grinding of pepper
Instructions
- Preheat oven to 180 C. Line a 12 hole muffin tray with muffins liners or spray with oil. Sift the spelt flour and baking powder into a bowl. Add the zucchini, two cheeses, sweetcorn and basil. In a separate bowl, combine the milk, oil, eggs, salt and pepper and whisk together. Pour into the zucchini mixture and gently fold together until just combined. Spoon the mixture into the muffins trays until they’re evenly filled. Cook for 20-25 minutes or until a skewer comes out clean. Allow to cool slightly before transferring onto a wire rack. Serve warm with a salad for lunch, or as a savoury breakfast. Perfect to freeze for lunch boxes.
Carrot + Corn Fritters w Bacon + Avo
Carrot + Corn Fritters w Bacon + Avo
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Author: Wick Nixon
Recipe type: Dinner, Lunch, Leftovers
Serves: 10 patties
Ingredients
- 3 eggs
- 1 t baking powder (GF if required)
- 2 t sweet paprika
- ½ t salt and a good grinding of black pepper
- 1 small red onion, diced (save a little bit for serving)
- 3 medium carrots, washed and grated
- 410gm can of corn kernels, drained and rinsed
- ¾ C chickpea flour (or regular flour)
- 1 t olive oil (plus extra if needed)
- 8-10 slices of good quality bacon
- Lettuce leaves to serve
- 1 avocado, sliced
- Fresh herbs such as coriander, mint or parsley to serve optional
Instructions
- In a large bowl, whisk eggs, baking powder, paprika, salt and pepper. Stir in onion, carrot, corn and chickpea flour and mix well to combine. Allow mixture to sit for a few minutes.
- Meanwhile, heat oil in a large fry pan over a medium heat. Add bacon and cook about 2 minutes each side until it begins to crisp. Remove and set aside.
- Add a little more oil to the pan if required, otherwise the fat from the bacon should suffice. Reduce the heat to slightly lower than medium (not too hot) so the fritters can cook right through. Put large spoonfuls of fritter mixture into the warm pan and shape them with the back of the spoon.
- Cook the fritters for approx 5 minutes until golden before gently turning and cooking the other side for an additional 5 minutes. Remove the first batch of fritters and set aside while you cook the next batch. You can keep the cooked fritters warm in a low temperature oven if you wish.
- Serve the fritters, bacon and avocado on top of the lettuce leaves with extra red onion and fresh herbs if using. Season with freshly ground salt and black pepper.
- Note: we use the same pan to cook the bacon and fritters as it saves on dishes. You can use two pans and cook them alongside each other at the same time if you prefer.
Feijoa & Banana Walnut Loaf >>
Feijoa & Banana Walnut Loaf >>
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Author: Wick Nixon
Serves: 12 slices
Ingredients
- 1 c feijoa pulp, remove as much liquid as possible
- 1 large ripe banana
- 80gm coconut oil, melted (I use Tanna Farms)
- 2 T pure maple syrup
- 1 egg
- 1 t vanilla essence
- 1 c spelt flour
- 1 t ground cinnamon
- ½ t ground nutmeg
- ¼ t ground cloves
- 1 t baking powder
- ½ c coconut sugar
- ½ c chopped walnuts
Gluten free: Omit spelt flour and replace with ½ c quinoa flour and ½ c gluten free flour mix. Add 1 t guar gum.
Instructions
- Preheat the oven to 180 C. Grease and line a loaf tin with baking paper.
- Process the banana and feijoa pulp in a food processor until smooth (or mash with a fork). Add the melted coconut oil, maple syrup, egg and vanilla essence and process until combined.
- Sift together all the dry ingredients into a bowl and add the coconut sugar.
- Gently fold wet ingredients into the dry ingredients, add the walnuts and stir until just combined, don’t over mix.
- Pour into the prepared loaf tin and bake for 30-35 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 5 minutes before turning out onto a rack.
Note: I highly recommend using Tanna Farms coconut oil for this recipe. To check out their products (they now do a bulk tub of coconut oil) and to access a 20% discount, head to www.tannafarms.co.nz and use the code 'wickedoil' on checkout. Enjoy!
For more healthy lunchbox and snack ideas, check out the 21 Day Marvelous Lunchbox Makeover cookbook
