Tell us a little bit about who you are

I’m Nicole Joy -  foodie, fur mumma and online shopping addict. I guess you could call me a ‘Jack of All Trades’, as I have been everything from a school teacher and sleepwear designer to Pilates instructor and now cookbook author!


How did you get here? Was there a moment where everything changed? 

Definitely and I remember it like it was yesterday. I was in the middle of sealing a deal with some big time investors for my sleepwear label, and something just felt off. My gut was screaming “NO DON’T DO THIS!” and my head was screaming back, “ARE YOU KIDDING, THIS IS WHAT YOU HAVE BEEN WANTING FOR EVER!” I went with my gut. I had lost the passion and although owning Frankie & Nicole taught me a hell of a lot of business skills, I knew that I didn’t want to be selling pjs for the rest of my life. I wanted more. I wanted to make a difference. I wanted to inspire. Oh and I loved to eat. Have I mentioned that already?


What does a regular day looks like for you?

I start the day with exercise, either a walk with my pup Nobby, a group fitness class or hot yoga. If I don’t do exercise in the morning, chances are I won’t do it! After breaky I catch up on emails and right now, the majority of time is spent writing and editing my upcoming book. I will be in the kitchen testing something of course and taking photos of what I come up with. I have some great cafes around me, so the many meetings I have with people are done there. I work from home, so it’s good to get away sometimes! I always take Nobby out for a play to have a break as well. I always love chilling out with my hubby on the couch at dinner and enjoying a good glass of red. I try to meditate every night before I go to sleep too, even if it is just reflecting on the positive things that happened that day and sit in gratitude.


What are your favourite ways to get active?

I am loving 2 things in particular right now, body PUMP at the gym and HOT yoga. They work perfectly together and I am seeing some great results – I am getting so much stronger!

What are the three most important things that you do each day?

Eat a good breakfast

Cuddle my dog

Tell my husband I love him

It’s my dream to … 

See women empowering each other across all industries, not pulling each other down

I believe that ...

We can do ANYTHING

Today I’m grateful for… 

My family

For a better tomorrow we must … 

All take care of ourselves and each other.

What is your favourite meal of the day?  

I love eating dessert for breakfast of course! I also couldn’t live without my green smoothies.

What’s the best piece of advice you’ve been given? 

Follow your heart and do what you love each day. It’ll eventually lead you to amazing things!

Connect with Nicole ...


Nicole has been very generous in sharing this yummy recipe! I can't wait to give it a go!


Perfect for Sunday brunch, the simplicity of this tart, topped with big juicy strawberries is hard to beat. But raspberries, blueberries or a combination of all three would also be just as delicious.

Prep time - Overnight | Make time - 30 mins | Stand time - 8 hours | Serves 8-10


½ cup macadamias
½ cup almonds
½ cup pecans
½ cup oats or quinoa flakes for a gluten free version
½ cup desiccated coconut
1 Tbsp sunflowers seeds
1 Tbsp ground flaxseed
½ cup dried cranberries or raisins
6 Medjool dates, pitted
1 Tbsp maple syrup (optional)
1 tsp coconut oil (to grease)

Grease the tart tin with coconut oil and set aside. Process the nuts, oats,coconut, sunflower seeds and ground flaxseed until crumbly. Add the cranberries and mix well. Add the dates, one at a time and process until no large chunks remain. Taste and adjust – now’s the time to add the syrup if needed. Pulse again. Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add cold water, 1 Tbsp at a time until the desired consistency is achieved. Press crust down evenly along the bottom and sides of the tart tin and place in the freezer while you prepare the cream filling.


2 cups raw cashews, soaked overnight – rinsed well
2 Tbsp coconut oil
1 cup coconut cream + extra
2 Tbsp maple syrup
1 tsp vanilla extract
1 cup of light coloured fresh fruit (banana, mango, peaches, pineapple)

Blend all ingredients together, starting with 1 cup of coconut cream, until smooth. Gradually add the extra coconut cream until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well-combined mixture. Taste. Sweet enough? Adjust if desired. Remove the prepared base from freezer and pour the cream filling on top. Return to freezer for 6-8 hours or overnight for best results.


Slice tart into even sized pieces while still frozen and soften at room temperature for 1 hr before serving. Top with fresh strawberries. Best kept in the freezer until needed. Will keep in the fridge for 2 – 3 days.