Healthy Recipe Competition Winners

Congratulations to the four winners of  THE HEALTHY CHEF RECIPE COMPETITION! We had hundreds of delicious entries to sort through and taste test!

Each winner will receive a copy of my latest cookbook Purely Delicious PLUS…a Healthy Chef Wellness pack  that contains  a month’s supply of our best selling  Healthy Chef Pure Protein,  Natural Immune Support,  Organic Superfood + Blender Bottle to shake it all up perfectly. The perfect boost to your health !


Thank you to everyone who entered the healthy recipe competition! It was very difficult to only pick four winners! Be sure to keep an eye out on The Healthy Chef social media pages and subscribe to The Healthy Chef newsletter as we have a MASSIVE Kamalaya health spa give away coming up this month!

Teresa xo

Here are the winning entries:


Overnite Oats-5981

1 cup rolled oats
2 tablespoons chia seeds or golden flaxseeds
2 1/4  cups almond milk or your choice of (rice, oat, dairy, seed, orange juice)
1/2 teaspoon vanilla bean paste or powder
1/4 teaspoon cinnamon powder
3 tablespoons cultured yoghurt or kefir (optional)
2 punnets strawberries
2 fresh pitted dates

Start this recipe the night before.
Combine oats, chia, almond milk, vanilla bean, cinnamon + yoghurt.
Rest for 15 minutes and give it a good mix.
Divide between 2 serving jars then cover with a lid.
Refrigerate overnight.
Combine 1 punnet strawberries with 2 pitted fresh dates into a blender.
Blend until smooth. Alternatively, you can sweeten the smashed strawberries slightly with a little raw honey if you don’t have dates. Pour strawberry puree into a bowl.
Cut the other punnet of strawberries into quarters and remove the stems.
Mix strawberry quarters with the puree and refrigerate until needed.
The next morning, remove oats from the fridge and top with a few spoonfuls of strawberry. Enjoy as a healthy breakfast.

Notes + Inspiration
Use leftover strawberries and serve with thick Greek style yoghurt + LSA.
Use rolled quinoa in place of oats.
Garnish with bee pollen, almonds, goji berries.
Add raspberries, fig,  pomegranate or roasted rhubarb. Add 1 tablespoons protein powder.

Serves 2

LEMON + COCONUT CAKE – Laura Warren from New Zealand 

Lemon + Coconut Cake-6399
2/3 cup coconut flour
5 organic free range eggs
1/3 cup almond milk
1/4 olive oil, butter or macadamia oil
1/4 cup honey or maple syrup
juice from 2 lemons
2 teaspoons lemon zest
1/2 teaspoon baking soda
1/4 tsp vanilla bean
pinch of sea salt
1 cup frozen blueberries

To garnish 
whipped coconut yoghurt + fresh blueberries

Preheat the oven to 180 degrees.
Sift coconut flour into a medium sized bowl.
Add eggs and almond milk and whisk together until smooth.
Add the honey, vanilla powder, lemon juice, lemon zest, baking soda and a pinch of salt. mix well.
In a lined baking tin, place the blueberries first and pour the cake mixture over the top.
Place into the oven and bake for 50 – 60 minutes, checking the cake after 45 minutes.
Let the cake cool before remove from the pan.
Once cooled, whip the coconut yoghurt and dollop on top. Serve with fresh blueberries.

Notes + Inspiration
alternate coconut yogurt with labna or cream cheese and honey

Serves 16

HEALTHY DRAGON BOWL – Nella Gerick from Victoria 
Dragon Bowl-6377

1/4 grated red cabbage
1 cup shredded kale
1 carrot, sliced julienne
1 zucchini, sliced into ribbons
150g organic tofu or tempeh
2 tablespoons kim chi or sauerkraut
mixed sprouts (alfalfa, broccoli, mung bean sprouts)
mixed seeds to garnish (sesame seeds, pumpkin seeds, sunflower seeds)


3 tablespoons water
2 tablespoons tahini
1 tablespoons tamari (wheat free soy sauce)
1 tablespoon honey
1/2 teaspoon of grated ginger

Mix together the ingredients for the salad dressing, adding the water 1 tablespoon at time until you reach desired consistency.
Set the dressing aside and assemble salad.
Arrange all the vegetables in a large salad bowl and sprinkle with sprouts and mixed seeds.
Drizzle salad dressing over the salad and enjoy.

Notes + Inspiration

Add seasonal vegetables to the dragon bowl – avocado, grated beetroot, fresh garden herbs

Serves 1 large salad or two side salads



Choc Slice-6451

1/2 cup almonds, roasted optional
1/4 cup goji berries
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup coconut oil
1/3 cup Healthy Chef Naked Chocolat (dark)
2 tbsp honey
pinch of sea salt
pinch of vanilla bean powder

Place all the nuts and seeds into a medium sized mixing bowl.
Melt the coconut oil over a low heat and add naked chocolat, honey, vanilla and sea salt.
Pour over the nuts and seeds and mix well.
Place the mixture into a lined baking tin and place in the fridge to harden.
Remove from refrigerator and cut into squares.
Store in the refrigerator until ready to eat.

Serves 10

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5 Responses to “Healthy Recipe Competition Winners”
  1. Liz S. says:

    All are such fabulous, nourishing recipes! Congratulations to the winners!

  2. Jill Lloyd says:

    Thank you ladies, these look amazing.

  3. Cathy says:

    Fantastic recipes – going to try them all out – so good & healthy! Many Thanks

  4. Caroline says:

    I tried the lemon cake on the weekend. It was delicious! I added extra lemon zest as I like it a bit more citrusy but it was divine. I served with cream and fresh blueberries. Yum.

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