• Zesty Lemon Chia Balls

    December 1st, 2019 | by
    chia balls read more

    I love anything with zest! This easy to prepare Chia Balls snack recipe provides a good dose of monounsaturated fats and omega 3 fats whilst the lemon provides vitamin C, a potent antioxidant. The dates are a natural sweetener and low GI for sustained energy. Bon appétit!


    SERVE – 30 balls

    Nutrition Information:

    • Gluten free
    • Dairy-free
    • No added refined sugar
    • Low GI
    • Calorie controlled
    • Antioxidant rich
    • Vegan friendly
    • High ‘good’ fats



    • 2 cups raw cashews (or can do 1 cup roasted almonds and 1 cup cashews)

    • 1 cup of desiccated coconut

    • 2 cups of chopped Medjool Dates (pitted)

    • Zest & Juice of 1 Lemon

    • 4 Tbsp chia seeds



    In a Thermomix or a food processor place the nuts, lemon rind & chia seeds. Blend until resembles finely chopped nuts.

    Add dates & lemon juice and blend until mixture comes together.

    Form mixture into balls and roll in coconut. Refrigerate!

    Balls can keep in the fridge for approximately one week or alternatively you can freeze them for a few months!

    Great snack to have with a calorie-free cuppa and a wonderful, healthy pick-me-up!

    _ _ _

    Chocolate lover? Try as well our Salted Chocolate Praline Cake snack recipe.
    For more idea and inspiration follow us on Instagram and Facebook

  • Gut Healing Frittata muffins

    January 4th, 2019 | by
    frittata muffins read more

    This Frittata combines a great serve of veggies, protein and guts healing bone broth and collagen. These delicious frittata muffins are perfect for Breakfast, lunch or snacks.


    SERVES – 12 Frittata muffins



    • Pumpkin diced into squares
    • 1 large eggplant diced into large squares
    • 1 large zucchini
    • 1 large capsicum
    • ½ large fennel thick slices
    • 1 small Broccoli cut into florets
    • ½ cauliflower cut into florets
    • Olive oil
    • Salt and pepper
    • 8 eggs
    • 1/3 cup finely sliced chives or the green parts of spring onions
    • 6 scoops Nutra Organics Collagen Body with Fortibone
    • 4-6 teaspoons Meadow and Marrow Bone Broth Concentrate:
      o A.M Cleanse or
      o Burn or
      o Populate
    • Coconut oil – Grease muffin trays with melted coconut oil



    Preheat oven. Prepare 2-3 large oven baking trays with baking paper, place chopped veggies on baking trays ensuring they are evenly spaced, drizzle with oil and sprinkle salt and pepper to taste – toss veg to evenly coat in oil and seasoning.

    Bake in the oven until cooked and lightly browned – approx. 20 – 30min

    Meanwhile whisk eggs, bone broth concentrate and collagen powder together in large mixing bowl, add finely chopped chives or green parts of spring onions. Add any further seasoning or herbs you wish to use.

    Remove roasted veg from oven and cool. Once completely cooled, gently mix roasted veg to egg mixture.

    Divide the egg and veg mixture evenly through the large muffin tray, adding the rest to the mini muffin trays.

    Place trays in the oven and bake for 15 – 20 min, remove from oven and cool on cooling racks.

    Note: These are also delicious with chopped olives or a dollop of pesto on each frittata.

    _ _ _

    Try another of our delicious vegetarian recipe: Roasted Pumpkin & Coconut Soup, healthy and delicious!

    For more ideas and inspiration follow us on Instagram and Facebook

  • Roasted Vegetable Frittata Muffins with Red Sauce

    July 3rd, 2018 | by
    frittata muffins read more

    Start your day off with these nutrient-packed muffins. High in protein, they are also suitable as a snack or for lunch. Add a salad or loads of greens to help increase your green vegetable intake.


    SERVES – 6




    • 6 large eggs
    • 1 cup almond milk or filtered water
    • 3 cups assorted roasted vegetables (pumpkin, mushroom, capsicum and zucchini)
    • 1 cup quinoa, cooked, half white and half black
    • 1 cup fresh basil leaves, julienned
    • ¼ cup parsley, chopped
    • salt and ground black pepper


    • 1 cup raw cashew nuts
    • 1/3 cup olive oil
    • 1 red capsicum, seeded and chopped 1 tablespoon fresh red chili, seeded and finely chopped juice of ½ lemon
    • 2 Medjool dates, pitted and coarsely chopped



    Preheat your over at 170 degrees.

    Whisk together the eggs and milk. Combine the roasted vegetables and quinoa with the basil and parsley. Pour the milk mixture into the vegetables and season with salt and pepper. Stir the mixture until it is well blended.

    For the Red Sauce, combine all the ingredients and blend until smooth.

    Pour the mixture into muffin pans and bake in the hot oven for about 30 minutes. Serve with red sauce drizzled over.

    _ _ _

    Try this recipe with our Cashew, Quinoa Sprout and Cauliflower Soup.

    For more ideas and inspiration follow us on Instagram and Facebook



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