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Keep on track with your health & fitness goals in the Wicked Healthy Tribe!


Hi, I’m Wick

My only mission for you is to make healthy eating easy. Are you up for it?

Join 'The Weekly Wick' for Recipes, Tips & More!

Hi! I’m Wick and I’m so glad that you’ve found your way here.
I’m hoping that I can inspire you towards a healthier, happier way of eating,
which you’ll find easy, fun and delicious.

I’m a super passionate foodie and, with my help,
I know that you’ll soon be passionate about your family’s mealtimes too!

My Mission:

To be a catalyst for a major change in healthy eating –
inspiring and educating you to get back to basics,
to create meals from scratch (avoiding additives and preservatives),
and to create food that fuels your family.

healthy eating

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…


healthy eating


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healthy eating


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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!

Marissa Johnston


Marissa Johnston

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’.

Kerrie Gregory, Business Manager, Madison Recruitment


Kerrie Gregory, Business Manager, Madison Recruitment

Live Workshops

Very relaxed, well run, fun. Kids engaged and kid appropriate selection of food. The pamper session was spot on for girls.

Bronwyn Stephens


Bronwyn Stephens

‘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!

Clare Nash


Clare Nash

To read more wonderful comments, check out the Wicked Wows…

My Favourite Recipes

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!
Recipe type: Sweet treats
Serves: 10-12
  1. 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.

Veggie Burgers w Roasted Cauliflower

Veggie Burgers w Roasted Cauliflower
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These Veggie 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.
Serves: Serves 5-6
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
  • 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
  1. Preheat oven to 200°C fanbake.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. While patties are cooking, place buns under the grill until cheese has melted, keeping an eye on them so they don't burn.
  7. 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.


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.
Serves: 20 small
  • 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
  1. Place the buckwheat groats, linseed, millet, sunflower seeds, cacao powder and Nutrient Rescue Red Shot powder in a bowl and evenly combine.
  2. 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).
  3. Combine the two bowls together.
  4. 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.
  5. 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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Recipe type: Lunch, snacks, dinner, vegetarian
Serves: 10 cakes
  • 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
  1. 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.
  2. Mix all the ingredients together in a medium mixing bowl.
  3. 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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Serves: 12 muffins
  • 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
  1. 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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Recipe type: Dinner, Lunch, Leftovers
Serves: 10 patties
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 >>

3.0 from 1 reviews
Feijoa & Banana Walnut Loaf >>
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Serves: 12 slices
  • 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.
  1. Preheat the oven to 180 C. Grease and line a loaf tin with baking paper.
  2. 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.
  3. Sift together all the dry ingredients into a bowl and add the coconut sugar.
  4. Gently fold wet ingredients into the dry ingredients, add the walnuts and stir until just combined, don’t over mix.
  5. Pour into the prepared loaf tin and bake for 30-35 minutes, or until a skewer comes out clean.
  6. 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

Tofu Soba Noodle Salad >>

Tofu Soba Noodle Salad
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Recipe type: Salad, Vegetarian
Serves: 2
  • 1 T coconut oil
  • 2 T tahini (or peanut butter)
  • 2 T boiling water (only use if tahini or peanut butter is thick)
  • 2 T pure maple syrup
  • 2 T tamari soy sauce
  • 2 T lime juice
  • 150gm firm tofu, cut into small strips
  • 180gm soba noodles
  • 2 c spinach leaves, finely sliced
  • 1 small red pepper, finely sliced
  • ½ cucumber, finely sliced into batons
  • 1 small zucchini, spiralised into noodles (or grated)
  • 1 spring onion, finely sliced
  • ¼ c fresh mint, finely chopped
  • ¼ c fresh coriander, finely chopped
  • 1 lime, cut into quarters
  1. Bring a large pot of water to the boil. Add the soba noodles, cover and once boiling again, turn down to a simmer and cook for 6 minutes. Drain, run under cold water and set aside.
  2. In a small dish, combine the tahini (or peanut butter) and the boiling water and stir until smooth. Note: This step is only necessary if the tahini or peanut butter is really thick. Add the maple syrup, tamari soy sauce and lime juice and mix together. Add the tofu and spoon over the marinade until evenly coated. Stand for 5-10 minutes.
  3. In a separate bowl, combine all the salad ingredients, except the lime.
  4. Melt the coconut oil in a heavy based frying pan over a medium heat. Using tongs, place the tofu strips in the pan and cook on each side until lightly browned and crispy. Drain on a paper towel.
  5. Divide the salad ingredients between the plates, place the tofu on the top and evenly drizzle over the marinade. Serve immediately.