I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Lemon and Fig Power Bars

Lemon and Fig Power Bars

I loooovvve figs. Like a in a crazy obsessive way. In a MY POOR BELLY IS SO FULL OF FIGS>>>> BUT GIVE ME ANOTHER FIG... sort of way.

Eating them fresh from my Babas (grandmothers) back garden and at the Vineyard bring back many fond delicious memories..(of belly aches too)..hehe

I was lucky to have an array of other fruits too.. apricots, oranges, mandarins, mulberry's, table grapes... It is not until now though, that I am a mother myself, that I realise how fortunate I was to learn and gain appreciation for food in such a natural and accidental sort of way. 

As my husband and I continue on our organic garden journey here on our acreage, I find myself subconsciously planting the foods that I grew up with. Is it because this is what I know how to grow? I guess so.. but I believe it also has a lot to do with wanting Albert to have the same appreciation for where food comes from and for him to also have the "belly so full of freshly picked fruit and veges" memories.

These bars taste sensational. Fresh lemon and dried figs play together nicely. I am always trialing new combinations for my much loved slices. I love simplicity in the kitchen. Nothing needs to be over complicated. And these Lemon and Fig Bars are not.

We need healthy options always available in our house. We are active people and have hearty appetites and if these options were not at arms reach we no doubt would be eating much less healthy foods.

Try them out and let me know what you think.

Mikhaela x


Lemon and Fig Bars




  • 8 whole dried figs, soaked for 10 minutes in boiling water then drained
  • 1 1/2 cups almond meal (I make my own with natural raw almonds and leave a few chunky bits as it adds texture
  • 3 tbs honey or rice malt syrup (this is optional)
  • 1/4 cup coconut oil
  • 3 tbs chia seeds
  • 1 cup cashew nuts
  • Rind and juice of one lemon
  • 3/4 cup desiccated coconut
  • 1/2 cup quick oats


1. Blend all ingredients together in your food processor until it comes together.

2. Line a 20x20cm cake tin (or whatever you prefer) with baking paper.

3. Pour the mixture into tin and press down firmly with your hands. (I tend to wet my finger tips with a little water so it doesn't stick) Keep pressing until it is compact.

4. Cover and place in the freezer for at least 2 hours before slicing into desired sized pieces and storing in an airtight container.

Please note: Store in an airtight container in the freezer for up to 1 month.


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