Kitchen Stories with Tiana from @lifeofgoodness_

I'm amazed by how many likeminded people live in Australia, when it comes to healthy foods. One of them is Tiana Haines - a gorgeous foodie.

I'm completely in love with both her Instagram and blog. I mean just look at every single photo she posts. Follow this girl for some seriously delicious inspiration.

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Hi Tiana, tell us all a little bit about yourself. 

Hi Ida, Thank you so much for interviewing me! I’m Tiana, a Nutrition and Dietetics student with a passion for healthy living both mentally and physically. I was lucky enough to grow up in beautiful Noosa, Australia, where I spent a lot of my time outdoors, mostly at the beach! I moved to the city for a few years but ended up back in Noosa because I love the lifestyle here! Besides my love for creating healthy recipes, I also love exercising such as yoga, weights, bike riding, and running.  

You run a beautiful Instagram account and a blog where you post the most amazing vegan and whole foods. When and how did you get into cooking? How about plant based foods? 

Thank you so much! I’m so glad you like it. I’ve always loved cooking at home for my family and friends so my passion for food started when I was very young. 

My love for a plant based diet only started a few years ago! I used to suffer from bloating and fatigue and I never really knew why. I was so frustrated, I went to naturopaths, and doctors but I still didn’t find an answer. This led me to start researching about different diets. My mum actually bought me a book called 'Self healing Colitis & Crohn’s' by David Klein. This book talks about eating a wholefood plant based diet and from then on I decided to become Vegan. My diet consists of lots of fruits, vegetables, nuts & seeds, and gluten free whole grains. It was really the only diet that has worked for me and another reason why I started my blog, to show people that eating this way is so easy and delicious!  

Name three must haves in your kitchen.

  1. My blender (I use this everyday!)
  2. Almond milk 
  3. Medjool dates 

Breakfast, lunch or dinner? Why? 

Breakfast for sure! Smoothie bowls and my Crunchy Buckwheat granola are my favourites. I love making my breakfast look pretty and sometimes taking photos of them for my Instagram he he. 

Would you like to share a favourite breakfast recipe?

 

Vanilla Berry Lemon 'Cheesecake' Smoothie Bowl

vegan ● rfsf ● gf


1/2 cup raw cashews (soaked overnight)

1/2 lemon, juice only and ½ grated rind of a lemon

1/4 cup coconut water 

1/2 cup frozen mixed berries

2 frozen bananas

1 cup almond milk

1 1/2 tablespoons vanilla vegan protein powder 

1/2 teaspoon vanilla powder


  1.  Blend together cashews, coconut water, lemon rind, lemon juice, and vanilla until creamy.

  2.  Add in banana, berries, and add in almond milk a bit at a time, add less milk if you want very thick otherwise add it all in.

  3.  Pour into a bowl, add toppings and enjoy the deliciousness!

 

Crunchy Buckwheat Granola

vegan ● gf


1 cup oats

½ cup buckwheat

½ cup desiccated coconut

14 medjool dates

1 tbsp flaxseed meal

2 tbsp coconut oil (melted)

2 tbsp hot water

1/2 teaspoon cinnamon

pinch of himalayan salt

 

  1.  Pre heat oven to 160 degrees.

  2.  Soak the dates in warm water for 10 minutes.

  3.  In a bowl, mix together oats, buckwheat, flaxseed, coconut, cinnamon salt and set aside.

  4.  Take the dates out of the water and remove the seeds, place in blender along with coconut oil and hot water and blend until it becomes a paste consistency.

  5.  Mix the date paste with the dry ingredients until its completely covered,

  6.  Line baking tray with baking paper and spread out mix onto the tray.

  7.  Bake for 20-30 minutes turning occasionally so it doesn't burn and when it becomes light to golden brown, take out of the oven and cool (when it cools down it will harden up) then store in a air tight jar! Enjoy on top of yogurt, almond milk or banana nice cream!


What would your perfect food day look like? 

A perfect food day for me would be…

As soon as I wake up I drink a big glass of warm lemon and ginger water (this is great for your digestive system) After about an our of drinking my lemon and ginger water, I’ll move onto my favourite meal of the day… Breakfast! 

Breakfast: My crunchy buckwheat granola with lots of fresh fruit that’s in season!! 

Lunch: Homemade sweet potato chips with guacamole and a big salad… So good! 

Dinner: Big veggie curry with brown rice. 

Dessert: Homemade chai latte!! I make this with almond milk and blend it up with a few fresh dates. So creamy and delicious!

 

Homemade Chai Latte

vegan ● rfsf


The chai spice mix makes about 6 chai lattes.

Chai Spice mix

1 teaspoon ground all spice

1 heaped teaspoon loose leaf black tea

1 teaspoon ground cardamom

1 teaspoon ground cloves

1 teaspoon ground nutmeg

2 teaspoons ground cinnamon

3 teaspoons ground ginger

1/2 teaspoon ground black pepper

1 star anise ground

 

Latte

1 cups vegan milk (almond or coconut milk work really well)

1/4 cup boiled water

1 medjool date (pitted)


  1.  Add all the spices in a small jar (you will need to ground the cloves, star anise and black pepper) and mix well together and leave it to the side.

  2.  Pour the milk and water into a saucepan, add 2 teaspoons (if you want it a little stronger add 1/2 teaspoon more or if you want to make this for two, simply add more chai mix and milk) of chai mix and bring to boil. Keep an eye on it and make sure it is stirred regularly.

  3.  Once it is boiled, add the medjool date and let the chai sit for a few minutes. Pour into a blender and Blend until combined well.

  4.  Pour into a mug (I poured it through a mesh strainer so there was no chunky bits), top with cinnamon and a cinnamon stick if you like and enjoy!

You will still have enough chai spice mix left for a few more chai lattes to enjoy!


You live in Australia, a country that has a lot to offer when it comes to the health food scene. Which places/cafes/restaurants/food shops must one visit while in the county? 

I have lived in Melbourne and now currently living in my little hometown Noosa. 

When I go back to visit my sister in Melbourne, the places I always go to are… The veggie bar (Vegan heaven!) you won’t be leaving there hungry that’s for sure! Yong Green Food is amazing healthy vegan Asian food - I love the Macro dragon bowl! 

Noosa doesn’t have heaps of vegan cafes, but the ones I go to are… The Sunspace Café is vegan/vegetarian and they grow their own veggies at the café. It’s pretty hippy/alterative not for everyone but I love it! Belmondos Organic Market - a big wholefoods store with an amazing little café that serves healthy salads, breakfast, and raw treats. Eumundi Markets - heaps of delicious food, fashion, crafts. You must go here if you are in Noosa! 

We all have a sweet tooth, don't we? What do you prefer to have when you need that sweet kick?  

Yes, we do! On my blog, my sweet treats section has the most recipes out of everything! That’s because I love making them and everyone loves eating them hehe! I really love my RAW MACADAMIA NUT FUDGE BROWNIES! You can’t stop at one! 

 

Raw Macadamia Nut Fudge Brownies

vegan ● rfsf ● gf


Brownie base

1 cup raw macadamias

1 cup raw cashews

1 cup medjool dates pitted

2 cups shredded coconut

1/2 cup cacao powder

1/3 cup organic maple syrup

1/2 teaspoon vanilla extract

 

Chocolate icing

1/3 cup cold pressed coconut oil

1/2 cup cacao powder

1/3 cup maple syrup

1 teaspoon vanilla extract

pinch of salt

 

Toppings

Cacao nibs

Macadamias


  1.  Soak dates in warm water for 10 mins they drain water out.

  2.  Blend the brownie base, firstly blend the cashews, macadamias and coconut until crumbly then add in remaining ingredients and blend until combined.

  3.  Line a square cake tin with baking paper and and scoop in your brownie mix, pushing down with a spoon of fingers until it is even all over, place in freezer for an hour.

  4.  Blend chocolate icing by firstly blending together coconut oil and maple syrup then adding in remaining ingredients.

  5.  Take out brownie and pour on your chocolate topping and spread out evenly with a spoon.

  6.  Add toppings and place in fridge for another hour for it to set.

  7.  Cut into squares and enjoy! Store in fridge.


Where do you see yourself in 10 years on this amazing food journey that you are currently sharing with us? 

Wow 10 years! I see myself having my own business doing what I love! I want the freedom to wake up, do exercise and make delicious healthy food. I think keeping yourself healthy mentally and physically is so important! For work- I’ll be a registered dietitian by then so I would love to keep working on my website sharing my knowledge and maybe even offer nutrition consultations through that! I would also like to write a book one day and offer healthy cooking classes! 

You are obviously very inspiring young women. Where do you get your cooking inspiration from? Any specific foodies out there that inspire you? 

I get my inspiration from cookbooks, other blogs like My New Roots, Green Kitchen Stories are some of my favourites, and when I see fresh food at the markets I start to think of what I can make with it all and just go from there.


Follow Tiana:

Instagram: @lifeofgoodness_

Blog: www.lifeofgoodness.com.au