SigFit Blog

Peach Muffins


1 ½ cups almonds, raw and unsalted

2 eggs

85gm coconut oil, melted

¼ cup Xylitol

4 peaches, skin removed, chopped small (you can substitute for fruit of choice, raspberries / blueberries/ nectarines/ apricots)


Preheat the oven to 180deg.

In your food processor, combine all ingredients, except the peaches. Blend the ingredients until they reach a paste like consistency. Use a spoon to evenly portion the frangipane into a muffin tin (about ½ way up the muffin tin).

Top each muffin with peaches and bake for 30 minutes.

Green Curry


1 tablespoon coconut oil

3 tablespoons green curry paste

125ml chicken stock

250ml coconut cream

4 kaffir lime leaves, torn

500g chicken breast fillets, cut into chunks

400g sweet potato, cut into chunks

Handful of green beans

1 tablespoon lime juice

Handful fresh basil leaves

3 green chillies, deseeded and sliced


Peel and chop the sweet potato, boil until cooked through, drain and set aside. Trim the green beans, set aside

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside. In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add the stock, coconut cream, and lime leaves, reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes.

To serve, top with the basil leaves and the chilli to taste.

Delicious with cauliflower rice

Tuscan tomatoes



6 large tomatoes

6 eggs

1/2 cup extra virgin olive oil

1 garlic clove

1/2 cup fresh parsley

1/2 tsp sea salt

ground black pepper to taste

Optional crust:

3/4 cup almond meal

2 tbsp soft goats cheese


Preheat oven to 210deg celcius

Add garlic, parsley, salt, pepper and olive oil to food processor. Blend until smooth

Core tomatoes, use a spoon to remove pulp and seeds

Place tomatoes in a lightly oiled 9in baking dish. Cover the bottom of each tomato by evenly distributing the pesto mix between the tomatoes.

Crack an egg into each tomato.

Season with salt and pepper.

Optional Crust:

Mix almond meal and goats cheese, creat crumble by rubbing the cheese meal mix between your fingers until a crumble forms. Evenly distribute on top of tomato egg cups.

Bake for approximately 20 mins

Chocolate covered Strawberries

It is simple, and just as decadent as it looks so snack wisely

The number it makes will depend on the size of your ice block tray. Ours turned out to be perfect for a single strawberry


200g Dark Chocolate - 70 - 80% we used 80% but 70 % is still good

8 strawberries fresh (simply how many until we ran out of chocolate)


Melt the dark chocolate, and spoon a tbsp into the base of the ice tray. Drop a strawberry in and then cover with chocolate

Repeat until you run out of chocolate

Put ice tray in the freezer for around 10-15mins.

Pop out of the tray... enjoy

Macros PER BITE for our 8 bites:

Fat: 10.7g


Protein: 2g

Calories: 152

Raspberry Cloud


4 egg whites

170gm raspberries (fresh or defrosted frozen)

3tbsp of maple syrup


Preheat your oven to 200deg Celsius 

puree raspberries in a blender, you can then strain the seeds or leave them, honestly I have done both, equally delicious, it is just smoother without the seeds

In a mixer, beat 4 egg whites until the thicken , and peaks start to form. Slowly add the maple syrup, the mix will be glossy with peaks

Fold to combine the puree and egg mix until even and consistent pink colour.

Spoon into the ramekins, ours are large ramekins so we made 4 large souffles.

Fill to the top and even the top surface with the back of a spatula

Place ramekins on a tray and bake in the bottom 1/3 of the oven.

Smaller std ramekins bake for 8-10 mins, larger ramekins like ours 12-15mins, or until souffle rises ~2cm from the rim

Serve immediately and enjoy!!

MACROS: Individual Souffle when makes 4

Fat: 1.6gms Carbs: 60.4gms Protein: 16.8gms

Calories: 79

*note if you want to drop carb content - reduce the maple syrup

Hot Crossed Buns


250g butter (organic grass fed), cubed

6 eggs, separated

2 cups almond flour

1 cup coconut flour

½ cup maple syrup

2 tbsp cinnamon

1 tbsp nutmeg

1 tbsp all spice

Choc version

½ cup choc bits

1/8 cup cocoa

Fruit version

¼ cup apricots

¼ cup chopped dried cranberries


Preheat oven to 180°C and line a tray with baking paper

In a large bowl combine butter, almond, coconut flour and spices. Use your hands to rub the butter into the flour mixture until it forms a crumbly mixture.

Add egg yolks and maple syrup and mix well.

(I split the mixture in half here to make both versions)

Add either Choc Mix or Fruit Mix (or split half half like I did) and mix well.

In a separate bowl whip egg whites until they form a fluffy consistency then fold the egg whites into the other mixture.

Softly roll the mixture into ball shapes and place into lined muffin pans

(TIP: Gloss with some egg white or milk so they are shiny when they are cooked)

To complete the Easter look, melt some butter with 100% cacao and save for the buns once they have cooled or just melt dark chocolate to make a cross on the top of your hot cross buns (or love hearts haha). If you want to avoid the chocolate make a cross shaped cut along the top about 2-3mm deep before baking.

Put in the oven for 45-60 minutes or until the buns are golden brown on the outside and quite firm to touch

Allow to cool slightly (ours didn’t last long “cooling” on a wire tray and then decorate with your chocolate.