Megan May

We’re obsessed with hearing about what other people eat all day erryday and we just know that you’re all as curious as we are! There’s something so intriguing about knowing the secrets of a healthy foodie. Follow along with this series where we find out what a wide range of successful health-loving ladies eat in a day.

This week we are very lucky to chat with the amazing Megan May, founder of Little Bird Organics & The Unbakery.

Megan MayMegan May is the founder of Little Bird Organics & the award-winning Unbakery Café. She is also author of best-selling cookbook The Unbakery, The Unbakery App and new cookbook Little Bird Goodness.

Megan grew up with several food intolerances, and after suffering from illness that left her unable to work in her 20s, she set out to heal herself through food. In 2009 she founded Little Bird Organics, an organic plant-based wholefoods company making gluten-free, dairy-free and refined sugar-free products, and The Unbakeries quickly followed. Little Bird Organics is a culmination of Megan’s love of food, health & wellbeing, the environment and her upbringing on an organic farm. She started Little Bird Organics to show people the connection between themselves and the environment – not only is our personal health a reflection of how we feed and nourish ourselves (mind, body, spirit), but also a reflection of the health of our wider environment. We can’t escape the fact that in order to thrive we need to look after this planet, ourselves and each other.

Your go-to brekkie is…

I like to start my day off rather light with a big green smoothie filled with greens, herbs, grapefruit, turmeric, ginger and chlorella. It’s incredibly cleansing and energising and makes me feel great. It might not be the most delicious thing I have in my day but it has the biggest impact on how I feel. If I’m a little hungrier, I’ll have a bowl of our Fig and Ginger Grawnola with some homemade almond milk, or if I’m at the café, I’ll have two slices of sprouted bread with avocado, sprouts and kraut.

Your go-to lunch is…

Some of my favourite lunches are our Tempeh Caesar Salad or Kale, Shiitake and Kelp Noodle Salad. I don’t really have a go-to lunch as such, it really depends on whether I am at the café, at our production facility, or recipe testing at home – and also depends on the season and changing menu specials. With the warmer weather I’ve been having a lot of salads, but was previously having our Vietnamese Crepe or Raw Mushroom and Lentil Burger. I’m incredibly lucky with having the café, as I never have to plan my lunch and always have plenty to choose from. I used to spend so much time prepping and planning work lunches so I feel incredibly lucky to have so much extra time now, and definitely don’t take it for granted.

Kale Caesar SaladYour go-to dinner is…

The Kimchee Pancake or Dosa from Little Bird Goodness are my go-to dinners for the family. They are two of the most popular items at the café, are hearty and delicious, and incredibly easy to whip up. I make a large batch of batter and have it ready to go in the fridge for a quick dinner. Served with fresh raw veggies and some delicious cashew aioli.

Dessert or no dessert…

If I have dessert it’s usually a cookie from the café, but I don’t eat dessert a lot. We have a little kombucha before dinner so that’s my slightly sweet fix sorted pre-dinner. Although recently I have been working on a Jelly Tip Bar and have a lot in the freezer, so we have been making our way through them, sharing them with friends and family that visit. They are rather addictive and were my favourite ice cream as a kid.

Raw Jelly Tip IcecreamsWhat you reach for when a snack attack hits…

It’s a very busy time at work so for a quick energy boost I’m finding myself drawn to chocolate more and more lately. Probably not ideal, but hey I’m not perfect. My snack of choice is anything chocolate really… My old classic is our chocolate crackle made from sprouted buckwheat, but I often have a drink rather than something to eat. It’s usually either a cacao smoothie, cacao and cardamom milk, or hot chocolate with reishi and maca.

Little Bird Hot ChocolateIf I feel like something a little savoury, I’ll have a couple of our new Crispy Flats with some avocado or nut cheese, or just on their own if I’m glued to my desk!

Your fave foodie destination…

I kind of live at our Ponsonby Unbakery… I’m lucky enough to have been able to create my dream foodie destination where I can eat everything on the menu, so it’s hard for me to go anywhere else. Plus, I always need to eat there daily to ensure everything on the menu is up to scratch and the quality of our food and freshness of our produce is always good.

Little Bird Cake CabinetThree foods you can’t live without…

If it was only three it would have to be:



Leafy greens

Your ultimate foodie indulgence…

I love making these crazy chocolate ice creams in my Vitamix with raw cacao, almond butter, ice, tocos (rice bran solubles) and lots of weird powders and potions. I make a big bowl and sit outside on the day bed, slowly making my way through it. Sometimes they are incredible and other times, well they are a bit interesting… Its always fun.

After dinner mint-5The recipe that’ll always get you drooling is…

I’m really in love with my Jelly Tip ice creams at the moment. I have also been working on a mango and passionfruit frozen yoghurt version, which is pretty damn good too. When it comes to savoury, good Mexican is hard to go past. I made Taquitos the other day filled with black beans, mushrooms and smoked vegan cheese – they were delicious!

Connect with Megan…

Instagram: @theunbakery, @littlebirdorganics

Facebook: @littlebirdorganics



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