BixBalls: Chicken, Chives & Broccoli

Easy, portable, protein-rich savoury snack balls. Perfect for lunchboxes, BBQ’s, quick dinners…so many possible variations. Gluten free, grain free, sugar free.


1x 400g BixMix pack (moistened with 150ml water & left overnight).
400 – 500g of Free Range chicken mince

1/2 cup of fresh chives finely chopped (you could also use thyme / parsley etc)
Head of organic Broccoli finely chopped in food processor (cauliflower would also work fine)
50ml Oil of your choice (I’d use macadamia, olive, or coconut oil).

*Add a teaspoon of sea salt if you feel like it, or some chilli flakes / fresh chilli if you like things a little hotter!


1.Soak your BixMix (tip packet into bowl, add 150ml water & mix until evenly combined). Leave covered overnight (bench or fridge is fine).
2.When ready to cook balls, add mince, chives & chopped Broccoli to the bowl, & use hands to combine well.
3.Shape into balls (golf ball size or slightly smaller work well). Set them onto a paper-lined baking tray.
4.Bake for 30-40mins at 180 degrees.
5.Serve with anything you like! Picture shows salad, sauerkraut & dollop of chutney & coconut yoghurt.

Bake on a middle shelf until golden brown (mine took 40mins, fan forced at 180 degrees)

Serves Approx


BBQ BixMix Veggie Patties

So quick & easy to take to a BBQ when you’re not keen on the sausages you know will be on offer! Make heaps because all the sausage eaters will be asking for your patties!


1 packet of BixMix (soaked overnight)
1/2 a large cauliflower (finely chopped / use your food processor)
1/4 large pumpkin grated
1/2 cup macadamia oil
2 tbsp Mac butter (or any nut butter)
1/4 cup chia flour (or chia / flax meal to absorb any excess moisture from the grated veggies).
(You could also use grated sweet potato, carrot, zucchini, corn, broccoli…most veggies will work well in this).


1. Combine BixMix with water into a bowl, mix well & refrigerate overnight.
2. Next day add grated pumpkin & finely chopped cauliflower, oil & nut butter.
3. Add meal / flour – enough to make the mixture form easily into patties.
4. BBQ until nicely browned.
5. Serve with anything – pic shows beetroot dip, sauerkraut & BBQ onions, topped with fresh coriander & chilli relish – yummo!

Serves Approx

6 People – depending how hungry they are / what you’re serving with.

Thank you to Jeanie for this recipe!


This!…Delectable?…Nah…couldn’t even! There’s no way it could possibly stack up, after all….it’s just birdseed. Could this be muesli? It looks like the perfect salad and tastes like an awesome crunchy nutty sweet potato and avocado mix of epic kitchen accidents!

Drizzle this baby with some avocado oil and serve as a side at any BBQ.



260g activated goodMix Blend11 (soak your Blend11 overnight..1/2 cup water to every 1 cup mix)
130g or approx. ½ a sweet potato, cubed small and roasted
100g raw cashews, dry roasted
1 onion, diced
30g or approx. ¼ carrot, grated
40g (handful) baby spinach, roughly chopped
¼ tspn celtic salt
Ghee for sauteing

Sub pumpkin for sweet potato. Sub pine nuts for cashews. Add in fresh parsley!

Avocado Mayo
1 ½ avocados
3 Tblspns avocado oil
3 Tblspns coconut milk
2 Tblspns raw ACV (apple cider vinegar with the ‘mother’)
¼ tspn organic mustard powder
Herbamare to taste


**Activate your Blend11 overnight, as per instructions!

Cube sweet potato and spread on a baking tray rubbing them with a lightly greased hand of coconut oil. Roast until nicely done, say 30-40 mins, oven depending.

Dry roast cashews in a clean dry pan over low heat, tossing until golden. Remove cashews from the pan to cool and saute onion in a small amount of ghee.

Meanwhile, grate carrot and chop baby spinach.

Remove onion from the heat or turn heat off and toss in your Blend11 with the onion to bring a little warmth to the blend and so the blend soaks up the flavours in the pan.

Bring all components together and sprinkle in your celtic salt.

To make the mayo… throw all ingredients into a blender and blend until smooth and fluffy. Adjust to taste. Serve salad with a blob of avo mayo, and maybe a drizzle of avocado oil. This salad would be yum in egg wraps. Great as a side salad..take to a BBQ. Enjoy.

Serves approx



Thanks to Kerry Eulenstein for this amazing recipe!!
Follow her website at
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Tell me you can resist a combo of orange, ginger, cinnamon and honey? Tell me this Golden Appleberry Pie isn’t good enough to eat for breakfast? And tell me it tastes like birdseed? Let’s retract a little. Let’s see how a boring muesli can be made into one epic crumble. And wait for it… that crunch, that zest, that sweet….yet nutritious and damn filling. You too love a good crumble with healthy custard or homemade ice cream right? So, I say…go for it. Make this your in between snack or woo friends over dinner. This is a dish made with love. That’s why you’ll love it too.



260g activated goodMix Blend11 (soak your Blend 11 overnight in fresh orange juice, or water…1/2 cup liquid to every 1 cup mix)
150g/ 1 ¼ cups almond meal, raw almonds ground
15g ghee
1 tspn vanilla
1 tspn cinnamon
Pinch of Himalayan salt
1 Tblspn orange rind, zested

6 – 8 apples of choice, peeled, halved and cored, sliced thickly
2 cups frozen organic berries, defrosted if time permits
Ghee for sauteing apples

Warmed syrup
1 – 2 Tblspn orange juice
2 – 3 tspns fresh ginger, zested
2 Tblspns raw honey



**Activate your Blend11 overnight, as per instructions! An option is fresh orange juice.

Warm a pan, med to high, and saute apples in ghee until browning or golden. Spread apple in a dish. If berries are still cold or frozen, you can toss them into the warm pan briefly, then spread berries over the apples.

Warm in a saucepan…orange juice, ginger and honey over low heat.
Meanwhile prepare crumble by combining all ingredients and mixing until combined.

Pour the syrup evenly over the apples and berries in the dish. Then top the fruit mix with the crumble, spreading evenly.

In a low heated oven, say 150 deg, cook your pie until golden and crunchy, 30- 50 mins depending. Your dish may seem a tad juicy initially, however this syrup makes the dessert extra good and such syrup is absorbed during the cooling process. Warmed leftovers hold well and are not juicy.

Leave rest for a while before serving. Serve with your choice of custard or ice cream. Enjoy.


Serves approx



Thanks to Kerry Eulenstein for this awesome recipe!!
Follow her website at
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Mix and blend your Blend 11 for a warming nutritious creamy cinnamon porridge


70g (3 heaped Tbl activated) Blend 11, activated overnight
30g (2 heaped Tbl) rolled brown rice
150g coconut milk (or preferred milk or portion of milk and water)
1/2 – 1 tspn cinnamon
1/2 tspn mesquite powder
1 tspn coconut oil
2 tspns rice syrup (optional/preferred sweetener)
Vanilla extract, dash


Blend your activated goodMix Blend 11 in the thermomix/blender spd 7 few seconds, scrape down and blend again. You just want to pulverise to refine the texture for a more smooth porridge.

Add rolled brown rice, milk, cinnamon, mesquite, oil, syrup, vanilla. Cook on a gentle heat – Thermomix 70 deg/reverse/soft stir/10 mins.
Adjust cooking time to quantities, and if you are in a super hurry or want a hotter porridge you can increase the temp to 80 deg and the rolled rice will cook in around 8 mins.

Options & substitutes…
Warmed activated Blend 11 without the rolled rice is delicious too. Adjust the quantities by increasing Blend 11, and reducing the milk, say 1:1. Choose to blend or leave in its original texture.

Sub rolled Quinoa or rolled oats if you can tolerate oats, for the rolled rice.

Serving suggestions…extra cinnamon, toasted coconut flakes, hemp seeds, sliced banana, extra coconut milk.


Alternate (simplified) method for the morning rush…

Take 1/2 cup Blend 11, dry… and using Bamix blender, grind til fine. Throw in bowl with couple tablespoons flakes or oats, add liquids and remaining ingredients except coconut oil maybe. Cover. Refrigerate. Warm gently your bowl of activated porridge blend in a saucepan in the morning.



Serves approx

1 (approx one serve)



Thanks Kerry for this wonderful recipe!

Find Kerry @   Email:

Choc Vegan Platter for Valentine’s Day

Valentine’s Day is just around the corner…here’s a recipe for a quick 20 minute prep, ‘night in on the couch’ platter that’s sure to go down well!

Mix a BallBag (Choc Vegan or Whey) with either Baileys, Kahlua, or your lover’s fave liquor. (Use this instead of the coconut oil to bind mix). Mold into heart shapes, refrigerate & serve with some luxurious, brightly coloured fruits.  You can share the rest of the drink & see where the night leads! Chocolate = food for lovers!

Thai Peanut Pesto

The Blend11 is so versitle and  adds some serious dense macro nutrients to this pesto!!


1 bunch coriander
2 bunches basil (Thai basil or regular)
3 cloves garlic
3 small chillies (or to taste)
3 Tbsp macadamia oil
1/2 tsp cracked pepper
3 Tbsp tamari
2 Tbsp peanut butter (or another nut butter)
Piece of lime skin about the size of a five cent piece
1/2 cup activated blend 11
100g toasted pine nuts


Strip leaves from herbs & place in the food processor along with all other ingredients, blend until a ‘pesto’ consistency, adding more oil if preferred.

Serve warmed as an accompaniment to fish, chicken, beef, salad, rice etc…also delicious on crackers or with celery / carrot sticks.

Boost up the nutrients in your food


Chia Berry Pudding and goodMix Super Breakfast


375g Coconut cream
100g Blueberries
100g Raspberries
3 x table spoons Chai Seeds
200g goodMix ‘Blend 11’


Place in blender: 1 can coconut cream, 100g blueberries, 100g raspberries.
Blend until smooth. Stir in 3 tablespoons of chia seeds and leave to set overnight.
Soak 4 serves of goodMix in filtered water in a separate container overnight.
In the morning, divide chia berry pudding into 4 serving glasses.
Top with activated goodMix, then organic blueberries. Enjoy!

Recipe by: Niki – she get’n paid with some goodMix!