• This past Sunday I was lucky enough to join the Instaeatscapetown team to review a new local restaurant for breakfast. We decided to spend our Sunday morning at Scheckter’s Raw in Seapoint, a boutique like restaurant filled with vegan goodness, electrifying tastes and Instagram ready looking food (which tasted better than it looked, I know I was as surprised as you..)

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    May 23, 2016
  • Being a personal trainer, most days I am up before the sun. I’ve organised everything I need for the day ahead the night before, so (with my eyes barely open) I throw on my clothes, grab my overnight oats from the kitchen and I’m out of the door. (If you like the sound of my overnight oats work day snack then click here to view my latest creation)

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    May 16, 2016
  • Mornings can be hectic and chaotic, and for many of us its a struggle to fit in a well balanced breakfast. Whether you are a personal trainer like myself where your mornings start before sunrise or you spend a large portion of your mornings making sure your kids are filled with nutrition for the day. Its easy to find yourself grabbing a double cap and waiting till later that afternoon to nourish yourself.

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    May 13, 2016
  • After the countless banana smoothie, I started loosing my love for these yellow fellows and that made my heart sad.

    I came across this idea of a ‘banana pop’ and just couldn’t see how one could go wrong when adding two of my favorite things in the UNIVERSE, chocolate and peanut butter.



    • 2 bananas
    • 2 tbsp organic peanut butter
    • 6 blocks of 70% dark chocolate
    • 1 tbsp coconut oil
    • 10 almonds


    1. Peel and halve bananas.
    2. Insert Popsicle sticks into each half.
    3. Place on a lined cookie sheet or plate and freeze for 2 hours.
    4. Melt peanut butter with 1 tbsp coconut oil in the microwave. Stir every 30 seconds until mixed well.
    5. Pour the mixture over the frozen banana to coat.
    6. Pop the coated bananas back into freezer.
    7. Crush almonds – leave aside to be used as a topping after cacao coating.
    8. Melt dark chocolate in microwave. Mix well.
    9. Pour melted cacao over frozen bananas.
    10. Immediately sprinkle crushed almond onto chocolate before it sets.
    11. Chill chocolate-covered bananas for an extra 10 minutes and enjoy!

    Store in the freezer up to 1 week





    April 19, 2016
  • I have a bazaar/borderline obsessive love for cinnamon, and without a second thought I find myself popping that cinnamon bottle like it’s my birthday.

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    April 19, 2016
About Me

So take a girl with the energy of a greyhound stuck behind a desk for too many years who gave it all up to pursue a more fulfilling life centered around her passion for health and fitness. That rather convoluted sentence sums me up.

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