Fruit salad, yummy yummy!

I’m back from holidays with a million stories to share, a cocktail dependency and a few extra pounds thanks to some ridiculously delicious (and huge) American meals! 

While my head finally catches up to the fact that the holiday is over I thought I would share a recipe with you all.

Hawaii was all types of fantastic but the food is very different in some ways to what I normally eat here in Australia. We did have some amazing burgers, sweet potato fries, fresh local fish, shave ice, coconut shrimp, hot cakes and chilli cheese fries on our travels.

The servings are definitely bigger and some of the food was really rich. It was also a little harder to find fruit and simple salads, and vegetables just aren’t incorporated into every meal like they are in Australia. 

My husband and I touched down late Saturday and first thing Sunday morning headed straight to our fresh food markets to stock up on fruit, veggies, meat, and dairy for the week. Since then I’ve been living on my favourite salad as well as steak, baked vegetables, apples, litres of water and a yummy fruit salad.

My husband whipped up the simple but delicious mix of watermelon, honeydew melon, rockmelon and pomegranate. I decided to make my own muesli to serve with it and as always with my ‘recipes’ it is really more of a guideline for you to tweak and make your own.


  • 3 cups of oats
  • 1 tablespoon of slivered almonds
  • 2 tablespoons of LSA mix
  • 2 tablespoons of cacao powder
  • 1 cup of nuts (peanuts and cashews)
  • 1/2 cup of of desiccated coconut
  • 2 tablespoon of chia seeds
  • 1/2 cup of dates
  • 1/2 cup of dried cranberries
  • 1 tablespoons of goji berries
  • 2 tablespoons of coconut oil


Heat oven to 150C.

Mix all your dry ingredients together in a large bowl until you achieve the consistency of ingredients that you like in your muesli. Add in your dried fruit and mix thoroughly.

Finally stir in a tablespoon of coconut oil at a time until it is even spread throughout the mixture. 

Spread the mixture evenly over a baking tray. If you have made too much mixture or your tray is small don’t be afraid to bake your mixture in batches. Cook for 10 minutes or until lightly brown.

Serve with fruit salad, a dollop of Greek yogurt and a smile! 

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