Healthy, Homemade Whipped Cream

THIS is my new favorite treat/snack.

Completely natural and homemade with verrrryyy little sugar. Amazingly delicious with berries for breakfast (or dessert!) and on top of ice cream. Try it on top of The Best Chocolate Ice Cream Ever.


All it takes is a few ingredients and a little patience.

Dairy Version Ingredients:

2 cups organic cream

2-3 Tbsp. coconut sugar (mildly sweet) or 1 packet of stevia for a fully sugar-free version


Dairy-Free Version Ingredients:

1 can full fat coconut cream

2-3 Tbsp. coconut sugar (mildly sweet) or 1 packet of stevia for a fully sugar-free version



Place ingredients in a large mixing bowl

Use a whisk to gently whisk the cream (you want air to get in so you are looking for bubbles here).

Keep whisking (about 15 min) until the liquid becomes thick and creamy.

Feel free to take breaks as needed.

Enjoy thoroughly.

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Dairy-Free “Cream Cheese” Frosting



Just writing this post makes my mouth water.

Bonus: It’s healthy AND easy to make

Oh, and did I mention absolutely delectable?!

Once again we can thank the brilliant Detoxinista for this recipe!

You will need a food processor or very strong blender for this recipe.

Makes 1 1/4 cups


  • 3/4 cup raw cashews (*You will need to soak and then rinse these for at least 30 min and preferably 2-3 hours in filtered water. The longer they soak the easier they will be to blend and make creamy.*)
  • 2 Tbsp. melted extra virgin coconut oil
  • 3 Tbsp. raw honey
  • 1 tsp. all natural vanilla
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. celtic/himalayan sea salt

–> You might need to add 2-3 Tbsp. of water while processing/blending this mixture


  1. Throw your ingredients into your food processor and whizz away adding water as needed
  2. Adjust the flavor if needed then add to a bowl and chill in the freezer for at least 1 hour (so it thickens) or in the fridge over night (the longer you let it chill the thicker it will be)

Delicious served on the side with fruit or on your favorite healthy baked goods! My fiancé’s favorite way to have this is with the Chocolate Chip Peanut Butter Bars which makes for a very rich dessert.

I also recommend spreading on top of the:

Grain-Free Banana Bread

Decadent Brownies

Healthy Pumpkin Bars 

Fluffy, Golden Pancakes 

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Sweet Biscuit Cookies (Perfect for decorating!)

This recipe is from one of my favorite cooking books- I Quit Sugar by, Sarah Wilson


There is NO sugar in this recipe! Well, I would never post a recipe that uses regular sugar, but this recipe doesn’t even contain non-refined/healthy sugar (a.k.a. raw honey, dates, coconut nectar, rice malt syrup, maple syrup)!

So, if you’re trying to curb your sweet cravings, but are ready for something sweet and comforting this recipe is definitely for you.

It does contain a good amount of coconut oil a.k.a. healthy fat so you will feel satisfied, energized and your blood sugar levels will become stabilized.

Not to mention, I believe these are perfect for holidays. Whether it’s Christmas, a birthday party, Valentine’s  Day or Easter you can use a cookie cutter/decorations with these babies.


  • 2  1/2 cups almond meal
  • 1/2 tsp. aluminum free baking soda
  • 1/2 tsp. celtic/himalayan sea salt
  • 120 g  extra virgin coconut oil (or if you’re not dairy-free REAL butter will be great too)
  • 1/3 cup powdered stevia
  • 1 tsp. vanilla powder


  1. Preheat the oven to 180 C or 356 F
  2. Line your baking tray with baking paper
  3. Pulse the almond meal, baking soda and salt briefly in a food processor
  4. Add the coconut oil, stevia and vanilla powder and blend a little more
  5. Scoop heaped Tbsp. of dough onto baking tray and press down with your hand to flatten
  6. Now, it’s time to decorate (if you want)
  7. Bake for about 8 min until golden .
  8. Cool on wire racks
  9. Enjoy!

Here you can see that I made kangaroo biscuits (with poppy seeds) for Australia Day when I was living over there!

Rhubarb & Berry Jam

This jam concoction is simple to throw together, inexpensive and very versatile. Hugely nutritionally dense and delicious too. Mix it in with your organic oats, coconut yogurt or as a topping for healthy pancakes, crepes, french toast, etc. !


1 1/2 cup chopped fresh rhubarb

1 cup frozen mixed berries

1 1/2 cup water

Optional; coconut nectar, raw honey, maple syrup, stevia- to taste


Throw everything into a pot and bring to a boil

Immediately after, reduce to a simmer

Add sweetener of choice (otherwise will be  sour)

Leave at a simmer until becomes a jam-consistency, 10-20 minutes

Eat right away or store in fridge in an air-tight container for up to 3 days

Enjoy, beauties!

xoxo, Danielle

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Chocolate Chip Peanut Butter Bars

Inspired by the Detoxinista!

Pic by the Detoxinista!

Pic Source. 

You can make these AMAZING, decadent Chocolate Chip Peanut Butter Bars (which taste like a peanut buttery cookie cake/brownie) with raw honey, rice malt syrup and coconut nectar. It’s your choice all 3 are Optimal Beauty approved; however, I recommend coconut nectar. It tastes the best and has more nutrients than rice malt syrup (second favorite).

It’s super easy to whip up, too! They’re so moist and definitely don’t taste healthy. 😉


  • 1 cup all natural, organic peanut butter
  • 1/3 cup coconut nectar (or raw honey/rice malt syrup)
  • 1 organic, free range egg
  • 1/4 tsp. Celtic/Himalayan salt
  • 1/2 tsp aluminum free baking soda
  • 1/2 cup dark, vegan chocolate chips (or homemade chocolate chunks)


  1. Preheat the oven to 350 F or 176 C
  2. Mix everything together except chocolate chips
  3. Once everything is smooth and mixed well, fold in chocolate chips
  4. Pour batter into an 8″ greased (with coconut oil) pan
  5. Smooth the top with a spatula
  6. Bake for 20-25 minutes or until golden
  7. Let cool, cut and enjoy!

xoxo, Danielle

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Peanut Stir Fry

In my house, we love Asian cuisine. Especially, Thai food. However, we are not big fans of the added palm sugar and vegetable oils that you will find in a lot of restaurants.

My fiancé and I love trying to mimic some of their traditional dishes.

Cole’s Famous Stir Fry has so much flavor, you wont believe it! He uses chicken a lot, but I eat it with just vegetables most of the time and both ways are delish. This meal is so cheap (even with everything being organic) to make and only takes 20 minutes.

Recipe by, Cole Pewhairangi

Prep time: 10 min

Cook time: 10 min

Price: $13

Serves: 2


  • 1 spring onion
  • 1 red onion
  • 1/2 head broccoli or 1 bunch broccolini
  • 1 bunch asparagus
  • 1 cup green beans
  • 1  zucchini
  • 1/2 cup full fat coconut milk
  • 4 Tbsp. organic extra virgin coconut oil
  • 5 Tbsp. organic, natural smooth peanut butter
  • 1 free range chicken breast, optional
  • Hefty splash of Shoyu or Tamari
  • Squeeze of fresh lemon juice
  • 1 tsp. red curry paste (**find one that has the least amount of ingredients possible- ours is just dried red chili, lemon grass, garlic, shallot, salt, lime skin, coriander, cumin)


  1. Finely chop vegetables to bite-size pieces
  2. If using chicken cut into small pieces
  3. preheat your sauce pan on high with coconut oil
  4. add chicken and curry paste and stir occasionally for 5 minutes
  5. just when chicken looks cooked through add vegetables, peanut butter, coconut milk and choice of soy sauce (shoyu or tamari)
  6. mix together well then reduce to simmer and leave for 5 minutes
  7. garnish with finely chopped spring onion and splash of lemon juice then plate up and enjoy

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Creamy Chocolate “Green” Milkshake

If you’ve been reading my blog for a while you know I’m a huge fan of green smoothies and all of their benefits. I’m also a huge cacao/chocolate! This smoothie is great as it resembles a chocolate milkshake (yum!) and has dark, leafy greens in it. Play around with the amount of stevia and cacao you like. This is great for breakfast! I love drinking this “milkshake” with a cucumber, watermelon salad on the side which is so hydrating, sweet and delicious. Simply, chop organic cucumber and watermelon and enjoy. *Swoon*

Creamy Chocolate Green Milkshake

  • ½ cup unsweetened almond milk- find recipe here.
  • 1 banana
  • 4 handfuls spinach
  • 1 packet organic stevia
  • 2-3 Tbsp. Cacao powder
  • ½ avocado
  • optional: 1/2 cucumber

xoxo, Danielle

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