Home 2019-01-24T09:36:23+13:00
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Keep on track with your health & fitness goals in the Wicked Healthy Tribe!

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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…

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COOKBOOKS

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RECIPES

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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

2017-07-25T23:30:27+13:00

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

2017-06-02T22:44:05+13:00

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

2017-06-23T00:11:25+13:00

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

2016-03-01T08:41:01+13:00

Clare Nash

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

My Favourite Recipes

Strawberry Chia Seed Pudding >>

Strawberry Chia Seed Pudding
 
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These Strawberry Chia Seed Puddings are a great nutritional and filling breakfast or the perfect sweet dessert at the end of the day. It's so easy to vary the flavour depending on what fruit is in season, or they're even divine just plain with no added fruit.
Author:
Serves: 4
Ingredients
  • 1 c coconut milk
  • 1 c unsweetened natural yoghurt (use coconut yoghurt if dairy free)
  • 1 c fresh strawberries, pureed until smooth
  • 1 t vanilla essence
  • 2 T maple syrup
  • ½ c chia seeds
garnish: extra strawberries
Instructions
  1. Combine all the ingredients in a bowl and mix until well combined. Pour into bowls and refrigerate for at least an hour or overnight until set. Garnish with extra strawberries just before serving.
For more healthy and delicious recipes, have a look through all my other recipes, including healthy kids' lunchboxes, dinners, snacks and breakfast ideas suitable for the whole family.
 

Buckwheat Crackles

Buckwheat Crackles
 
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Author:
Recipe type: Dessert, Sweet Treat
Serves: 20
Ingredients
  • ½ c buckwheat groats
  • ¼ c linseed
  • ¼ c millet
  • ¼ c sunflower seeds
  • ¼ c cacao powder
  • ¼ c cacao nibs (optional)
  • 6 medjool dates, stones removed & roughly chopped
  • ¼ c maple syrup
  • ⅓ c coconut oil, melted
  • baking paper or small cupcake liners
  • strawberries for serving
Instructions
  1. Place the buckwheat groats, linseed, millet, sunflower seeds, cacao nibs and cacao 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. Cut the baking paper into small squares (or use small cupcake liners), line each muffin cup with the baking paper and fill with the mixture. Press down with slightly dampened hands until the mixture is firmly compacted. Place in the fridge for 1-2 hours to set.
  5. Remove the liners and serve with fresh strawberries.
 

Basil Hummus >>

Basil Hummus >>
 
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Author:
Serves: 2 cups
Ingredients
  • 1 ½ c fresh basil
  • 2 cloves garlic, finely chopped
  • ½ small red chilli, finely chopped (optional)
  • ¼ c pistachios, soaked in cold water for 5 minutes, drain
  • 1 ½ c cooked chickpeas (3/4 c dried and cooked)
  • ¼ avocado (optional)
  • 2 T olive oil
  • rind of 1 lemon
  • 1 t cumin powder
  • 3 T lemon juice
  • salt to taste
  • extra pistachioa and basil for garnish
Instructions
  1. Place everything in the food processor and pulse until smooth.
  2. Place in a bowl and sprinkle with extra chopped pistachios and basil. Serve with freshly cut vegetables, pita wedges or crackers.
 

Healthy Nacho’s >>

Healthy Nacho’s w Mango Salsa >>
 
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Author:
Recipe type: Main, Beef
Serves: 5
Ingredients
  • 1-2 T coconut oil (I use Tanna Farms)
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 t fresh ginger, finely chopped
  • 400gm premium beef mince
  • 400gm can brown lentils, drained 
& rinsed
  • 4 tomatoes, diced
  • 1 large courgette, finely grated
  • 1 large carrot, finely grated
  • 1 t cumin powder
  • 1 T lime juice
  • 1 T tamari soy sauce (or normal)
  • 1 beef stock pot (approx 2 t)
  • ½ c water
  • ½ t salt and a good grind of pepper
  • 
4 large spinach leaves, finely sliced
  • 300gm bag unsalted corn chips (gluten free if necessary)
  • grated cheese, (omit if dairy free)
Salsa
  • 1 avocado, cut into chunks
  • ½ red pepper, cut into small pieces
  • ½ yellow pepper, cut into small pieces
  • 1 T lime juice
  • 3-4 fresh basil leaves, finely chopped
  • 1 chilli, finely cut (optional)
Instructions
  1. Heat the oil in a wok or frying pan. Add the onion, garlic and ginger and cook for 3-4 minutes. Add the beef mince and brown for 2-3 minutes. Add the brown lentils and tomatoes and cook for a further few minutes until the mince is cooked through.
  2. Add the grated zucchini, carrot, cumin powder, lime juice, soy sauce, beef stock and salt and pepper and cook for a further 5 minutes. If the mixture is too dry, add the ½ cup of water. Just before serving, add the spinach and cook until slightly wilted.
  3. Turn on the grill to high and place a grilling rack at the top of the oven.
  4. While waiting for the grill to heat up, combine all the salsa ingredients together in a bowl and set aside.
  5. To serve, start with a layer of nacho chips, then some mince 
mixture, then another layer of nacho chips, finishing with the mince layer. Spread with grated cheese (if desired) and melt under the grill briefly – keep an eye on it so it doesn’t burn. Repeat for the rest of the meals. Serve with the salsa on the top.
 

Black Bean & Bacon Quesadillas >>

Black Bean & Bacon Quesadillas >>
 
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Author:
Recipe type: Main, Beef
Serves: 5
Ingredients
  • 1 T oil
  • 2 slices bacon, finely chopped
  • 1 large red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 
1 stalk celery, finely chopped
  • 400gm can of black beans, drained and rinsed 
(or red kidney beans)
  • 2 T tomato paste
  • ½ c water
  • 
½ t sea salt
  • a good grinding of black pepper
  • 1 large carrot, finely grated
  • 1 large handful of spinach, finely chopped
  • 1 ½ packets of wraps (gluten free if necessary)
  • 
½ T oil
  • approximately 2 c grated cheese (omit if dairy free)
Mango Salsa
  • 1 mango, peeled and cut into small chunks
  • 1 avocado, cut into small chunks
  • 1 T lime juice
  • ¼ c fresh coriander, finely chopped
  • ½ red onion, finely chopped
Instructions
  1. Preheat the oven to 150˚ C (to keep the quesadillas warm while the others are cooking).
  2. Heat the first quantity of oil in a large pot, add the bacon and cook until crispy. Add the onion, garlic and celery and cook for 4-5 minutes until soft. Add the drained black beans and cook over a low heat for a further five minutes, stirring often.
  3. While the mixture is cooking, combine all the salsa ingredients together. Set aside.
  4. To the bean mixture, add the tomato paste, water, salt and pepper and stir until thickened. Using a stick blender or food processor, pulse the mixture until nearly smooth, but still leaving some texture in it. Add more water if the mixture is too thick but it shouldn't be too runny. Finally, add the grated carrot and spinach and heat through.
  5. To prepare the quesadillas, spread some bean mixture over one tortilla, top with some grated cheese and lace another tortilla on the top.
  6. Heat the second quantity of oil in a heavy-based frying pan, place the tortilla in the pan and cook for 2-3 minutes until the bottom has browned. Using a fish slice, carefully flip over and cook for another two minutes. Remove and place in the oven while cooking the others. Serve with the mango salsa on the top.