Banana turmeric passion pops

A delicious sweet treat, perfect for the summer months. Simple to make and so good for you.

Living in Queensland Australia, I’m blessed to have easy access to passionfruit, it’s such a delicious tropical fruit.


You’ll need:

  • 1.5 bananas cut into chunks (or 2 small bananas)
  • 1 cup of coconut milk
  • 1 tsp turmeric powder
  • 1/4 tsp pure vanilla powder
  • 2 passionfruit cut in half
  • 3 drops of stevia


Place all ingredients in a blender except for the passionfruit and combine until smooth.

Scoop out the passionfruit pulp and place it into 6 icy pole moulds. Then pour the remaining banana mixture from your blender on top of the passionfruit, into the moulds. Don’t over fill the moulds as liquid expands when it freezes!

Freeze for at least 2.5 hours then enjoy.

Yours in health,

Meredith x



Rich tomato sauce

I have found it very difficult to find tomato sauce or relish off the supermarket shelf that’s sugar free, even if it doesn’t have cane sugar it will contain fructose or another version of sugar. We all know how bad for you excessive sugar can be, particularly if you’re already struggling with health issues such as endometriosis, SIBO or autoimmune disorders.

So here is an easy and delicious version of tomato sauce that could also be called a relish as it’s a bit chunky.

This recipe is gluten free, sugar free, low FODMAP and SIBO diet friendly.




You’ll need:

  • 8 ripe roma tomatoes halved
  • 2 red capsicum deseeded and roughly chopped
  • 1 carrot diced
  • 4 spring onions finely sliced
  • 1/4 cup of olive oil
  • 2 tsp sea salt
  • 1 tsp pepper
  • 2 tbsp of tomato paste
  • 2 tbsp garlic infused extra virgin olive oil (I use Cobram Estate which is found in supermarkets and online)


Pre-heat the oven to 170 degrees (fan-forced). Placed the tomatoes, carrot and capsicum in an oven tray and coat in olive oil, salt and pepper. Roast uncovered for 20 minutes, add the spring onions and roast for a further 10 minutes. Then cover with foil and roast for a further 40 minutes.

Remove from the oven and allow to cool slightly then remove as many tomato and capsium skins as possible by picking them off with your fingers.

Then place all ingredients into a food processor including the garlic infused oil and the tomato paste. Combine in the food processor until you reach your desired consistency, taste and add more salt if needed.

Keep it stored in an airtight container in the fridge, it should last for one week.

Yours in health,

Meredith x