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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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Healthy Lunchbox Love cookbook
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‘21 Day Marvelous Lunchbox Makeover’ Cookbook
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My Favourite Recipes
Homemade Kombucha
- 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
- 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
- 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!
Chilli & Lime Homemade Chocolates
- 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
- 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.
Chickpea Burgers w 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
- 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
- ½ cucumber, finely sliced
- 1-2 avocados, sliced
- 1-2 tomatoes, sliced
- Lettuce leaves
- 5 wholemeal buns
- 10 slices of cheese
- Homemade tomato sauce
- 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.
Red Shot Buckwheat Crackles
- 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
- 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.
Vegetable Quinoa 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
- 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 >>
- 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
- 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
- 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
- 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 >>
- 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
- 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.
For more healthy lunchbox and snack ideas, check out the 21 Day Marvelous Lunchbox Makeover cookbook