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How to do healthy cooking?

2015 May 20
by camillaellis

Quite often when I tell clients to change their diet and make it healthy they get stumped, ‘how do I do that’?  Normally I get them to write down what they would typically eat and then change it for a healthy option.  Sometimes it’s about changing the ingredients that then makes it healthy.  You will all know by now I’m not a fan of wheat, dairy and sugar, so here is an example of how I have substituted ingredients to make it healthy.


Healthy pancakes


110g of spelt flour

Pinch of Himalayan salt

2 eggs

200ml of coconut milk

Coconut oil



Sieve the flour in bowl add a pinch of salt, make a hole in the middle of the flour, crack open the eggs into the hole and beat the eggs (do not mix it in the flour yet), add the milk and mix well.  Heat half a tablespoon of oil in the pan over low heat, once hot use a soup spatula the spoon in some of the pancake mixture, wait until the pancake has cooked for a couple of minutes or more and can be easily turned.  Keep going to all the mixture is cooked.


You can then sprinkle with coconut sugar and lemon or put a sugarless jam on the pancake.


Blueberry quinoa slice


2 cups (200g) quinoa flakes

1/2 cup (70g) fine brown rice flour

1/2 cup (45g) shredded coconut

2 teaspoons ground cinnamon

1 teaspoon gluten-free baking powder

A good pinch fine sea salt

1/3 cup (80ml) virgin coconut oil

1/2 – 2/3 cup (125ml-160ml) runny honey

3 large free-range eggs

The finely grated zest of 1 lemon

1 cup (125g) blueberries, fresh or locally grown frozen ones



Preheat oven to 160C/ 320F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimeter or two.  Combine dry ingredients in a large bowl, mixing well to combine.  Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted.  Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well.  Fold through blueberries at the last second then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out.  Bake for 20-25 minutes or until golden around the edges and firm to the touch in the centre. Remove from the oven and set aside to cool before slicing.

Will store airtight for 2-3 days, or in the fridge for longer.


To get your coconut oil go here.


Lancula are specialists in providing health nutrition for more information go to our website




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