GETFOXFIT | IFBB Bikini Fitness Athlete & Kidney Cancer Survivor Lisanne Keir

Contest Prep | Weight Training | Fitness Motivation | Nutrition & Healthy Living Inspiration


Vegan Chocolate Cake Recipe (No Eggs, No Dairy)

Vegan Chocolate Cake (Recipe:

Chocolate cake.  One of my most favourite things on the planet.  You cannot beat a good chocolatey cake.

I was in search of a vegan chocolate cake, which had no eggs and no added diary, and came across this recipe.

We made it a little family affair to make this cake and had many hands on deck (the grandparents, my son and myself) – baking rules!  There is something about it that fills you with happiness… and the smell throughout every room in the house is magical.

We changed the recipe slightly to incorporate even healthier options and went with the extremely easy ‘cup system’ of measuring.  However I have added below the grams too, just in case you find that easier.

One word, 4 letters – MEGA!!!!!

Vegan Chocolate Cake (Recipe:



  • Chopped dark chocolate ( 1/2 cup | around 140g)
  • Coconut cream (1/2 cup | 120ml) we used concentrated coconut cream (which we melted in a pan)


  1. Add the coconut cream to a pan and bring that to just under a boil
  2. Put the coconut cream into a bowl and add the chopped chocolate
  3. Mix well until it is smooth
  4. Allow it to cool completely and put that in the fridge for an hour or 2, or until required




  • Spelt flour (1.5 cups | 190g)
  • Dark cocoa powder (3 tbsp)
  • Sugar (1 Cup | 200g)
  • Baking soda (1 tsp)
  • Himalayan salt (1 pinch)
  • Oil (1/4 Cup | 60ml)
  • Water (1 cup | 235ml)
  • Vanilla essence (2 tsp)
  • White vinegar (1 tbsp) or lemon juice (1 lemon)


  1. Preheat your oven to 180 degrees
  2. Grease your baking pan (9×9 with oil or line it baking paper
  3. Sieve and add the spelt flour, baking side, salt and cocoa powder into a large mixing bowl and whisk that together
  4. In another bowl add the sugar, vanilla essence, oil, white vinegar / lemon juice and water and stir until the sugar has completely dissolved
  5. Add the liquids to the other bowl and mix / whisk that until it is completely combined
  6. Pour the cake batter into the cake pan (it may look a little running but that’s fine)
  7. Bake the cake for about 35-40 mins
  8. Allow the cake to cool completely


Storage (and the best ways of eating it)

  • You can store the cake in the fridge, if you like your cake to have a solid chocolate topping that you need to smash through (YUM!!! Gotta love those chunky bit of chocolate)
  • Room temperature if you like it a little softer
  • My favourite – store it in the fridge and when you are ready to eat it chuck it in the microwave for 30 seconds until it starts to melt – AMAZZZZZZZZZZING.  Total heaven! (Check the last photo)

Vegan Chocolate Cake (Recipe: Vegan Chocolate Cake (Recipe: Vegan Chocolate Cake (Recipe:

Vegan Chocolate Cake (Recipe:
 Vegan Chocolate Cake (Recipe:

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Fiery Spiced Cod and Broccoli (Easy, Tasty and Clean Recipe)

Fiery Spiced Cod & Broccoli (Easy, Tasty & Clean Recipe)

Let me introduce you to my most cooked and consumed dish.

Since I am in contest prep and 4 weeks out of my competition I have to closely monitor what I am eating and this meal is a firm favourite.

Easy, tasty, yummy, healthy and clean recipe that packs a punch in the spicy department – perfect!

If you don’t like it super spicy, then just leave out the chili and fresh cayenne peppers.

Enough for 2 servings.  Cooking time: 20 mins


Frozen cod (400g)
Broccoli (500g)
Turmeric (2 tsp)
Paprika powder (2 tsp)
Chili pepper (2 tsp+, depending on how hot you want it)
Cumin (2 tsp)
Fresh cayenne pepper (1/2 to 1, depending on how hot you want it)
Pepper (2 tsp)
Himalayan salt (1/2 tsp)

How to:

1) Finely chop the fresh cayenne pepper into small bits

2) Put the frozen cod and all the spices in a big pan, cover it with a lid and cook it on a medium heat (around number 4/5, or turn to just less than half) for 20 mins (since the fish will be cooking from frozen I don’t use any coconut oil as it will cook in it’s juices)

3) Grab a medium pan and bring water to a boil

4) Wash and cut your broccoli

5) When the fish has been cooking for 10 mins add the broccoli to the pan of boiling water and cook that for 7-10 mins (depending on how firm you like it)

6) After 20 mins – mash up the fish in the pan and fully mix so that every bit is covered in the spices and sauce

7) Drain the broccoli and serve

Nom Nom Nom!

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Thai fish salad (clean and healthy recipe)

Thai fish salad (clean and healthy) Recipe via:

One of my favourite dishes – a thai salad which you can add fish (or chicken, beef etc.) to for extra protein.

Just as awesome as a lunch or a dinner.

I really enjoy eating this on low carb days during contest prep.  Just because I’m on low carbs doesn’t mean I have to eat bland or boring food – I like to keep things interesting and this dish certainly spices things up!


White fish – tilapia, pangasius or cod (250g)

Coconut oil (1 tablespoon)

Pointed cabbage (1)

Cherry or romain tomatoes (20)

Red paprika pepper (1)

Cayenne pepper (1)

Lime (2)

Coriander (big bunch)

Fish sauce (3 tablespoons)

Pepper, chili pepper to taste

How to:

Cook the white fish in coconut oil.

While the fish is cooking finely chop the pointed cabbage, coriander and cayenne pepper and put them in a big bowl.

Cut up the rest of the vegetables and add them to the bowl.

Squeeze the lime and add the lime juice and fish sauce.

Mix all of the ingredients completely, so that everything is covered in the ‘sauce’.

Add the cooked fish and season with pepper and chill pepper to taste.

Hope you enjoy it as much as I do!

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Easy Clean Lunch Idea

An easy, simple and very clean lunch recipe that contains loads of healthy nutrients!

Open Sandwich:
Gluten free bread
Hummus (clean recipe here)
Avocado (1/2)
Pepper (to taste)
Cayenne pepper (to taste)

Spinach (3 handfuls)
Cherry tomatoes (6)
Cucumber (A quarter)
Avocado (1/2)
Pepper (to taste)
Apple cider vinegar (1 spoon)

I usually enjoy this with a nice cup of green tea.  Bliss.


Simple Easy Recipe: Sticky Banana Bread (No eggs, no dairy)

Sticky & Yummy Banana Bread (easy recipe via: getfoxfit)

I received this recipe from a good friend of mine, and am excited to share it with you…

Not only is this delicious but super simple to bake, vegan & macrobiotic (as it doesn’t contain eggs or dairy) and, as an added bonus, makes your house smell amazing!  Just like a real bakers.

I have loads of fun making this with my son – he loves the squishy mashing process, the mixing and, of course, the eating part.


1 medium loaf (12 slices)


400g bananas (3 big or 5 small bananas)
180gr whole wheat / spelt / almond / buckwheat flour or ultra fine oats
1 tsp baking powder
2 tsp cinnamon
1 tsp vanillia extract
2 tsp coconut oil

You can also add – nuts, flaxseeds, raisins, dates, almonds, cocosflakes etc.

How to:

So easy to make, in 5 super simple steps…

1. Pre-heat the oven to 180 degrees

2. Put the bananas in a large bowl and mash

3. Add all of the other ingredients and mash / mix until it forms a paste / dough

4. Pour all the mix all into a baking dish

5. Put it in the oven for 60 mins

Leave the banana bread to cool and rest for about 30 mins.


Banana Bread recipe (via getfoxfit)


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Clean and Easy Snack: Apple, Carrot & Celery Juice

Apple, Carrot & Celery Juice (getfoxfit)

In need of a healthy and clean snack?  May I suggest one of my favorite juices!

It is so super easy to do and can be enjoying within just a few minutes… nourishing your body with vitamins, minerals, nutrients and antioxidants.


1 x apple

1 x carrot

2 x celery sticks

1/3 glass filtered water


Wash, peel, chop up and blend.

Looking for more clean eating recipes and ideas?  

For lunches and dinners – click here

For snacks – click here

For lunchbox ideas for yourself and the kids – click here

For yummy desserts – click here

For those  interested in the difference between juicing and blending (like I was), check this out…

Juicing vs Blending

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Football Fever Edition: ‘Hup Holland Hup’ Pumpkin and Garlic Soup

Hup Holland Hup Pumpkin and Garlic soup recipe (getfoxfit)

Especially for the FIFA world cup semi- finals game tonight I wanted to post an orange colored treat for you – my ‘Hup Holland Hup’ Pumpkin and Garlic soup.

Easy, healthy, clean and delicious.

Cooking time: 35 mins. 15 mins prep and 20 mins cooking


1 large onion

8 cloves of garlic

1.5 kilos of pumpkin

1 spoon of coconut oil

Himalayan salt and pepper to taste


Cut up all your veggies.

Heat the coconut oil and “fry” the onion and garlic for 3-5 mins.

Add the pumpkin and cook for 5 mins

Add 750 ML water and let it simmer for a further 10 mins

Take the pan off the heat and use a hand held blender to whizzzz it into a creamy consistency.

Voila – ready to eat.


Hope you enjoy the soup and the game tonight!

Gooooooooooo Holland!!!!  Hup Holland Hup!!!!!!!!!!!!!!!!!!