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Dale Folland | Nutritionist


This page is dedicated to the best recipes that I've found to fit in nicely with the healthy-conscious and most discerning eater.

Some recipes have been honestly stolen from some of the top health professionals we follow, others are a unique combination of trial and error in my very own kitchen.

Have a healthy option you'd like us to share? Let me know.

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Orannge and date Balls.jpg


If you roll each date ball to the size just smaller than a golf ball. You'll make about 20-25 balls.


  • 400g pitted dried dates

  • 400g almonds, macadamia nuts or walnuts (or any combination of these)

  • 5 heaped tbsp cocoa powder

  • Juice of 1 large orange

  • Zest of 2 large oranges

  • Desiccated coconut for coating 

How to make:

  • Place dates in a bowl and cover with 1 cup very hot water (almost boiling). Leave to soak for 15 minutes.

  • Place nuts in a food processor and blend until they resemble fine breadcrumbs. Pour the ground nuts into a mixing bowl.

  • Drain the dates thoroughly and check there are no pips hiding anywhere (reserve the soaking water for later). Pop the dates into the food processor along with the cocoa powder, orange juice and zest and blend together.

  • Slowly add the ground nuts back into the food processor while it is still going until you have added all the nuts. If the mixture is too dry, add a little of the date soaking water you have reserved. If it is too wet, add a little desiccated coconut until the mixture becomes firm enough to roll into balls that will hold their shape.

  • Take heaped teaspoons of the mixture in your hands and roll into balls. Cover with coconut.

  • Place the balls onto greaseproof paper and chill in the refrigerator until ready to eat (1–2 hours).

Adapt it

  • You can also coat the balls in cocoa powder or chopped nuts.

Top tip

  • These freeze well.

  • Dutch cocoa gives these a really delicious dark chocolately taste.

Thanks to The Healthy Online Chef for the recipe.

General Tso's Chicken


  • 1 red onion sliced thin

  • 2 tablespoons coconut oil 

  • 2 cloves garlic minced

  • 1.5cm piece peeled fresh ginger minced

  • 1 tablespoon arrowroot

  • 1/4 cup tamari

  • 2 tablespoons maple syrup

  • 1/4 cup chicken stock

  • 1 tablespoon dark sesame oil

  • 800g to 1kg Chicken breast cubed (skin off)

  • 5 cups broccoli florets

  • 3/4 teaspoon red chile flakes (optional)

  • 1 1/4 teaspoons salt

  • Few tablespoons of spring onions for garnish (optional)


  1. Fry onion in coconut oil until translucent.

  2. Add garlic and ginger, stir fry for one minute until fragrant.

  3. In a separate bowl whisk tamari, maple, arrowroot, stock and sesame oil and set aside.

  4. Add chicken to the onions in pan and cook for a few minutes.

  5. Add broccoli.

  6. Pour sauce over chicken and broccoli and cook until bubbly. You may need to add more stock, or water to thin the sauce. Broccoli should stay crisp but should be cooked through and chicken should be opaque, not pink inside.

  7. Season with sesame oil and chili flakes, if desired.

Recipe Notes

Use any combination of vegetables and proteins you have on hand. I often add mushrooms, peppers, baby corn and bean sprouts.

Thanks to The Flexi Chef for the recipe.

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