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5-step black bean 'meatballs' (vegan + GF)

5-step black bean 'meatballs' (vegan + GF)


Serves 4 | Ready in 30 minutes | Fairly easy

Vegan | Gluten-free


  • Food processor

  • Pan with a lid

  • Knife to chop

  • Measuring cups/spoons


Recipe slightly adapted from Food by Maria’s BBQ black bean meat balls

For the 'meatballs:'

  • 2 cups gf oats

  • 400g black beans (drained + rinsed)

  • 2 tbsp avocado oil

  • 1 heaped tbsp tomato paste

  • 1/2 tsp salt

  • 3 cloves garlic

  • 1/2 medium onion

  • 2 tbsp coriander

  • 2 tbsp flax seeds

  • 1.5 tbsp smoked paprika

  • 1 tsp sriracha

For the tomato sauce:

  • 1 tbsp avocado oil

  • 1 medium onion (finely chopped)

  • 3 cloves garlic (finely chopped)

  • 1 tsp salt

  • 1 tbsp sriracha

  • 400g chopped tomatoes

  • 2 tbsp apple cider vinegar

  • 2 tbsp coconut sugar

  • 1 tbsp dijon mustard

  • 1 tbsp coconut aminos

What else you need:

  • Gluten free pasta

  • Optional toppings: fresh basil, cracked black pepper, nutritional yeast


  1. Add all the 'meatball' ingredients into a food processor and mix until a dough is formed (about a minute).

  2. Take 1 heaped tbsp of the dough and roll into a ball. Repeat until all of the mixture is used and set aside.

  3. In a pan, sautée the onion, garlic, and salt in the avocado oil for a few minutes.

  4. Add the rest of the ingredients, stir well, then add your balls to the sauce too.

  5. Cover and simmer for 15 minutes, turning the balls halfway through (put your gluten-free pasta onto cook now too).

Serve and garnish with fresh basil, cracked black pepper or nutritional yeast.

*NOTE: these 'meatballs' may look meaty but the texture is a more doughy consistency (a bit like a dumpling!) compared to regular meatballs - but they are every bit as delicious! Enjoy!

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