Wicked Healthy Tribe: Embracing Change During Midlife – The Membership Join the Waitlist
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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! 💖

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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GLUTEN-FREE COURSE

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healthy eating

RECIPES

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CORPORATE WORKSHOPS

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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

Wicked Wellbeing
2017-07-25T23:30:27+12:00

Marissa Johnston

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!
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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’.

Kerrie Gregory, Business Manager, Madison Recruitment

Wicked Wellbeing
2017-06-02T22:44:05+12:00

Kerrie Gregory, Business Manager, Madison Recruitment

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’.
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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.

Bronwyn Stephens

Wicked Wellbeing
2017-06-23T00:11:25+12:00

Bronwyn Stephens

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

Clare Nash

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

Clare Nash

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!
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Wicked Wellbeing

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

My Favourite Recipes

Tofu Soba Noodle Salad >>

Tofu Soba Noodle Salad
 
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Author:
Recipe type: Salad, Vegetarian
Serves: 2
Ingredients
  • 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
Salad
  • 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
Instructions
  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.
 

Chia Seed Pudding | Healthy >>

Chia Seed Pudding
 
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This Chia Seed Pudding is a great nutritional and filling breakfast or the perfect sweet dessert at the end of the day, which literally takes 5 minutes to throw together, plus an hour chilling time. It's so easy to vary the flavour too depending on what fruit is in season, or they're even divine just plain with no added fruit. Chia seeds are a great source of fibre, omega-3 fatty acids and protein. They are also a powerful source of anti-oxidants to fight any free radicals.
Author:
Serves: 4
Ingredients
  • 1 c coconut milk
  • 1 c unsweetened natural yoghurt (use coconut yoghurt if dairy free)
  • 1 t vanilla essence
  • 2 T maple syrup
  • ½ c chia seeds
  • 1 c fresh/frozen strawberries or blueberries, defrosted, optional
garnish: extra strawberries/blueberries
  • sliced almonds (omit if nut free)
Instructions
  1. To make the chia seed pudding, combine the coconut milk, yoghurt and defrosted berries (if using) in a food processor and blend until smooth. Remove the blade or pour into a bowl and add the chia seeds, vanilla and maple syrup and stir to combine. Pour into glasses or small bowls and refrigerate for at least an hour or overnight until set. Garnish with extra berries and/or sliced almonds just before serving.
Perfect for a special occasion or make up a weeks worth on a Sunday and have them ready in the fridge for the week ahead.
For other delicious recipes for the whole family for breakfast, lunch, dinner, snacks, desserts and sweet treats, check out the RECIPES section.
  1. If you've enjoyed this recipe and you want more healthy ideas, especially for more snacks, grab my printable eBook, Quick Nutritious Energy Snacks which includes 5 tasty snack recipes for a great energy hit + 25 quick throw together snack ideas. Grab it HERE.

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.