Pancake Ingredients:

1 cup almond flour

3/4 cup coconut flour

1/2 tsp baking powder

30g ghee, melted

1 1/2 cups almond milk

2 eggs (or the equivalent egg replacement)

Stevia Syrup (to taste)

Pancake Method:

If using a stand mixer:

Combine all the ingredients in the mixer's bowl, and beat on a medium speed until incorporated and they look like the right consistency.

If using a whisk/hand blender:

Whisk the eggs in a small bowl until fluffy, then combine with the other ingredients in a bowl. Mix until they blend together and look like the right consistency.

The cook:

Heat a heavy-bottomed pan on medium-high heat and add some ghee. Add a dollop of pancake mixture and cook on one side until bubbles form and then pop on top. Flip and repeat on the other side until golden brown. Repeat with the remaining mixture.

Coconut Cream Ingredients:

2x 400g tins coconut cream


Don't shake your tins of coconut cream! Instead, open the can - the solids will remain on top and the milk will fall to the bottom. Scoop the solids out into a bowl from both tins and whisk/blend to soft peaks.

Raspberry Chia Seed Jam Ingredients:

2 cups raspberries

2 tbsp chia seeds

1 tbsp lemon juice

2 tbsp pure maple syrup (optional)


Heat the raspberries in a saucepan until they begin to break down (if using fresh raspberries, this will only take a couple of minutes). Mash them using a potato masher. Add the chia seeds, lemon juice and maple syrup to taste and stir to combine. Remove from the heat, decant into a jar and leave it in the fridge for at least an hour. As it cools, the mixture will firm up and set to a jammy consistency.

Recipe developed by Glenys Calder for Innovative Naturopathy. Video by Sean Mergard.


2 cups water

1/4 cup stevia powder


Combine the Stevia powder and water in a small pot. Place on the stove and slowly bring up the heat, stirring, until the stevia dissolves and combines. There's no need to bring this to the boil. If you'd like, add a dash of vanilla essence or other natural flavouring to use as a sauce, or decant into a bottle to use wherever you need sweetness.

Recipe developed by Glenys Calder for Innovative Naturopathy. Video by Sean Mergard.

Here's a simple weeknight dinner that serves four and takes less than half an hour to make, including prep, of which there's very little!


  • 500g boneless chicken thighs, cut into 2cm strips

  • 1 bunch kale, spines removed and roughly chopped

  • 2 cups organic cherry tomatoes, halved

  • 3 tbsp balsamic vinegar

  • 3 tbsp garlic oil

  • 1 tbsp honey

  • 1 tbsp low-FODMAP dijon

  • Salt & pepper

  • Rice (optional)


Heat a large pan over medium-high heat. In a small bowl, make a dressing by whisking together the vinegar, 1 tbsp of garlic oil, the honey and the mustard. Set aside.

Dry the chicken with a paper towel to allow the seasoning to stick. Season well with a good pinch of salt and pepper.

Heat the remaining two tbsp of garlic oil in the pan and add the chicken, turning once each side is golden brown (about 3 minutes on each side). Remove the chicken and set aside. Reduce the heat slightly and add the kale and tomatoes and season with another pinch of salt and pepper. Cook for about 3 minutes until the kale wilts and the tomatoes soften.

Return the chicken to the pan along with the dressing you prepared earlier. Stir to combine and cook for about 7-10 more minutes until the sauce thickens and the chicken is cooked through (make sure not to let this sauce come to the boil as a high heat will make the chicken tough). Serve immediately, over rice if desired, or chill for three days in the fridge.