Love Move Eat

Love Move Eat

Love Move Eat

This is not a diet. After dropping 14 kilos through a new approach to food, Sally O'Neil knows the key to feeling fabulous is re-inventing your favourite treats with healthy ingredients. Based on her awardwinning blog The Fit Foodie, this book contains more than 70 delicious recipes using simple, wholefood ingredients, as well as practical tips on how to maintain your health and wellness outside the kitchen.

More than 70 delicious recipes developed, styled and photographed by Sally O'Neil
Yoga + simple exercise programs for you to do at home
Motivational quotes to inspire
Helpful tips + recipes for maintaining your gut health
Shopping lists of ingredients for the fridge and pantry to make healthy cooking easier
General tips + techniques thoughout the book to help you live your healthiest life
Advice on getting a better nights sleep + recipes for sleep tonics

Sally O'Neil (aka The Fit Foodie) is a blogger, health food nut, recipe developer and peanut butter lover based in Sydney, Australia. Hailing from the UK, it was rumoured she was once responsible for the growth of Hobnob biscuits – making up her staple diet for many years. After emigrating and learning to live without said Hobnobs, she began experimenting and learning to cook her own treats with healthier ingredients. After losing 14kg in under a year without deprivation or diets, she shares her recipes on so that others can re-create traditional treats without guilt. After much success, she launched her own range of protein ball mixes Fit Mixes to save time for others in the kitchen. She lives with her partner Graham and fur-baby, Humphrey the cavoodle in arguably the world's smallest apartment, ever – in which she shot this entire book.

Love Move Eat
Bauer Books
Author: The Fit Foodie
ISBN: Bauer Books
RRP: $34.99


Roasted Sweet Potato Fries With Lemon Cashew Dip

Prep and Cook Time: 40 Minutes
Serves 2

So you love fries, but also your thighs. It's a dilemma we all face. The solution? Bake them in a little healthy oil, and use low-GI sweet potatoes to keep blood sugars stable. They're a good source of dietary fibre too; you'll struggle to over-eat these. They're just as good (if not better) than the ones you'll find at the takeaway, just be sure to share them around!


2 large orange sweet potatoes, cut into fries 1 tablespoon extra virgin olive oil 1 teaspoon Himalayan salt ½ teaspoon each of cinnamon and paprika 2 tablespoons cashew butter 1 tablespoon tahini 1 tablespoon extra virgin olive oil, extra 1 clove garlic, crushed 1 teaspoon rice malt syrup 2 tablespoons lemon juice 3-5 tablespoons water 1 tablespoon chopped rosemary (optional) Method
Preheat the oven to 220°C.
Add sweet potato fries to a baking tray, and drizzle over the olive oil.
Sprinkle on the salt and spices, then toss the sweet potato to coat.
Roast for 25-30 minutes or until tender.
Make the dip by adding the cashew butter, tahini, olive oil, garlic, rice malt syrup and lemon to a small bowl then mixing well.
Add enough of the water to thin out the dip, mixing well, to your desired consistency.
Serve sweet potato fries sprinkled with rosemary, then dunk away.

Money-Saving Tip Make your own cashew butter by adding 2 cups cashews to a food processor, then processing on low for 20-25 minutes or until creamy, scraping down the side as necessary. Resist the urge to add water – the oils from the nuts will eventually release to form a creamy butter; just be patient! Don't forget to give your food processor a few breaks too so it doesn't overheat. Add a pinch of sea salt and blend again for 30 seconds. Store in the fridge for up to 2 weeks or freeze for up to 4 months.

Frozen Choc Banana Pops

Prep Time: 10 minutes plus freezing
Makes 6

I've heard way too many people say they're scared of eating bananas because they're full of carbs and sugar that will make them fat. You only have to Google The Banana Girl to know that's not true (though I don't personally recommend eating 30 bananas a day). Eat a banana and say hello to nutrients, antioxidants and resistant starch that fills you up without filling you out. The riper the banana the more sugar it contains, so unless you need a hit of glycogen post-workout, go for ones that are yellow and unblemished. Freeze them, cover them in yummy stuff, and you've got one hella-good snack.



3 bananas
1 cup 90% dark chocolate or leftover basic raw chocolate (see page 205)
1 tablespoon tahini (optional)
topping ideas: ½ cup chopped nuts (such as hazelnuts, pistachios), shredded coconut, rose petals, cacao nibs, caramel sauce (recipe page 182), tahini, orange rind, matcha green tea powder, bee pollen




Line a baking tray or large plate with baking paper.
Peel the bananas and cut them in half widthwise.
Push a popsicle stick into each banana half from the flat cut side.
Melt the chocolate however you like, then dip in the bananas or drizzle the chocolate over the bananas.
Sprinkle each banana pop with your fave topping idea so that they stick to the chocolate.
Place the pops on the baking paper, then drizzle with tahini (if using).
Freeze for at least 3 hours before serving.


Workout Buddy: Bananas protect against muscle cramps during workouts by fuelling your body with potassium. Eat one before a
sweat sesh for a hit of energy.


Love Move Eat
Bauer Books
Author: The Fit Foodie
ISBN: Bauer Books
RRP: $34.99