Category Archives: Recipes

Stop the press – the best broccoli soup ever.

So, I realise that I just did a post about broccoli soup.  I was so into it that I tried my own variation of a broccoli soup – and not to toot my own horn but it is freakin delicious!

It was supposed to last the week but I’ve eaten half of it already – oops!


Heat a pan and add 2 cups of vegetable stock. Add 1 and 1/2 heads of broccoli, chopped, including stalks and 2 chopped zucchinis. Add 1 cup of water. Sprinkle with garlic powder.

Simmer until ingredients have just turned soft. Add the juice of 1 lemon. Blend.

Once blended add 1/4 cup  of light cream and season with salt and pepper.

The lemon makes it amazing.


A green winter warmer

I know I am not alone on this but as soon as the cold weather is here I just want to make soup.

I think I like the soup making often more than the soup eating even!

My only slur against soup (except for when you make pumpkin soup, and you have to cut up a whole pumpkin and your knife keeps getting stuck and you break out in a sweat – I really find that annoying) is that after eating it I can easily be hungry again in an hour, especially since now there is  no bread consumed along with it.

So was intrigued by my new favouritee blogger, Scandi Foodie’s Creamy Green Soup. It uses oats to thicken it – and they defnitely fill me up! And also the creamy part was not caused by cream, but milk and the oats melting together – so much better for me and my bum.

The recipe calls for green beans, zucchini and broccoli – such an easy way to consume so much green goodness in one sitting.

Beans are great for Vit C and K, folate, potassium and also source of catenoids, which is a form of Vit A that acts as an antioxident. The bulk of the zucchini‘s nutrition is in its dark green skin, the rest of it is largely water so has practically no calories. The Vit A in zucchini is good for immune development and growth. And we all know broccoli The Super Food! High in Vit C and dietary fibre and lots of lovely cancer fighting properties — cannot get enough broccoli!

It was super easy and to be honest I wasn’t sure how adding the oats would work but it just slowly bubbled away and thickened up…

It looks much more appealing once blended!

It was very thick. Next time I will add more milk or water.

This recipe I think would work well with onion or lemon added. I did serve with some grated parmesan which was yummy.

Now I am a dope because I forgot to photograph the finished product so I am borrowing Scandi Foodie’s photo which was my initial inspiration after all!

refocus… and some amazing nut bread

So its been awhile…. I had a car accident about 4 weeks ago. It wasn’t too serious but serious enough to give me a good fright and some nasty whiplash. Work and a very long daily commute had exhausted me and I’ll be honest I went into a bit of a tailspin and was very sad for a few weeks there. So after watching episode upon episode of TV series- Downton Abby, Community, Cougar Town (yes, you heard it) and 30 Rock, the love of some lovely people and hugs from S, I am mending and back to feeling more like me.

Without a doubt though I slipped right back into those bad eating habits when I was down — could not get enough chocolate! I have become a sugar fiend again. AND, boo, I have started craving dessert after dinner again, ahhhh took me so long to kick that bastard! I have also noticed I reverted back to eating less and larger portions – a system I know does  not work for me cos I am a starvin marvin by the time I eat again.

With the help of my friend the Internet I have found some sensational new recipes, and clever bloggers. And  I am all focused for this week being my zero sugar, low carb-back on the horse-week.

One thing I have really missed since cutting out  bread is eating avocado and goats cheese on toast, not because of the toast, but because it is such a superiour vessel for the avocado. So I was thrilled to find this recipe for Nut and Seed bread which I am going to make the basis for all my avocado gorgings this week. Yipee!

This bread is crazy good for you – cashews, pumpkin seeds and almond meal mixed with eggs, olive, walnut and pumpkin seed oils (could not find pumpkin seed oil in my wide search of 1 health food store on the weekend in a rush so I substituted it with macadaemia nut oil instead – worked.)

And it literally took me 10 minutes from first blend to into the oven. And it looks so pretty!

Props to my new favourite blog Scandi Foodie for this fabulous recipe.

Curry in a hurry

I always seem to be making dinners in a rush…. Either home late and tired, or I have a list of things to get through. I cherish those nights when I’ve had time to contemplate at length and leisurely cook a meal – tonight was not one of those nights though, haha!

I’ve had a fabulous weekend away up the river. We arrived back at home fairly late to a rainy, grey city. I think its always good to start the week by having a nutritious dinner the night before. I had one and a half fish fillets in the freezer so based my dinner round this. I decided on fish curry. Never cooked a fish curry before, chicken curries a-plenty but not fish.


Chopped fish fillets into large cubes

Chunky slices of 1 and 1/2 zucchini

1-2 cans of water chestnnuts

few big handfuls of baby spinach

a big spoonful of yellow curry powder

Kashmiri Krush by Screaming Seeds Spice Co (optional)

Mix of herbs: Thai basil, coriander, curry leaves and lime leaves

Coconut milk or cream


Heat a pan and add the coconut butter, quickly add the yellow curry paste and the Kashmiri Krush. Add fish.

Cover and seal the fish with the curry mixture. Add zucchini. Cover with lid and leave for a few minutes to steam.

Add coconut milk and let simmer. About 5  mins later add water chestnuts and the spinach. Bring back to simmer again. Top with herbs. Once herbs have wilted its ready!

Serve with a good squeeze of lime juice.

The whole thing took about 15-20 minutes and it tasted so good!

I think it would taste fine without but the Screaming Seed mix I think made a real difference. Picked it up in the butchers shop when up the river. It was a mix of black mustard seeds, fenugreek seed, coriander seed, garlic, tumeric, cumin seed, sea salt, chilli, fennel seed, cardamon seed and cinnamon. Yum-o.

Tasty cauliflower comfort food

Hi there!

This little recipe is my adaptation of the ol potato bake. I love it cos its quick and it fits the bill for those days when you need a cosy meal on the couch.

Plus there’s some goodness in there too.  I know this seems a bit silly I used to think because cauliflower was white it didn’t have much nutritional goodness but the thrilling discovery is — it has loads! Its low in fat and carbs but high in dietary fibre, folate and vitamin C. It also has ‘Sulforaphane’ whch may protect against cancer and also a chemical which helps repair DNA and can prevent the growth of some cancers. You can imagine as soon as I found this out  I upped my weekly intake of cauliflower.


Steam up a whole heap of cauliflower. Once its fairly soft drain and mash up with a fork. Sprinkle with some garlic powder whilst still steaming hot.

Pop on a few big spoonfuls of cottage cheese (which is low fat and also quite high in protein). I find I like to also grate some parmesan over it as it adds a stronger taste.

Top with some cold, smoked salmon, which has been seasoned with salt and pepper and lemon juice.

Sometimes I add some avocado, sometimes I don’t. And topping with fresh chopped dill is also delish.

Another speed dinner

My prep and cook time for dinners is getting shorter and shorter as my job is picking up. Fish is my friend here — so yummy, and I find it so easy to make it taste favoursome with very minimal effort. Win!

Picked up some snapper, damn it because I can’t remember what variety of snapper because it was white fleshed snapper. Big long fillets.

Oven on 200, big piece of foil, roughly chopped some dill, season with some garlic, chilli, salt and pepper. Wrap up in foil. Bang into oven.

In meantime I browned some pinenuts, washed some rocket, steamed a few slices of zucchini and covered my random little salad with a lil grated parmesan.

Fish is done. All on a plate. Eat….Bam!

Fish fusion

So I have started buying more white fleshed fish to eat for dinner. For 2 reasons really, firstly its just so quick and easy and the other is I didn’t realise how high in protein fish white flesh fish actually is.

I had a hankering for those crisp, fresh flavours of a Thai salad. Google and Taste kindly supplied me with this recipe which I adapted.


Sesame fish

  • white fillet of fish
  • light dusting of flour
  • almond meal
  • sesame seeds
  • 1 egg
  • splash of milk
  1. Lightly dust fish with flour, dip in egg and milk mixture.
  2. Combine almond meal and sesame seeds in a bowl, coat fish in mixture pressing it onto the fish.
  3. Cook fish in pan with a little olive oil, browning fish on each side.

Thai salad

  • 1/2 loosely packed cup Thai basil leaves, roughly chopped
  • 1/2 loosely packed cup Vietnamese mint, roughly chopped
  • 1/2 loosely packed coriander leaves, roughly chopped
  • mixed salad leaves
  • fried shallots (alternatively finely chopped red onion rings)
  • soy
  • 1 chilli, seeded, finely chopped
  • few drops of sesame oil
  • juice of half a juicy lime
  1. Combine all leaves in a bowl. When ready to serve top with shallots and dressing.



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Cooking, cooking and a lil baking…

So. I started my new job. For the time being its requiring a commute that adds up to about 3 hours everyday. Its and early start and I’m fairly late arriving home so I’m still trying to find a way to keep daily excercise in my routine but I am most determined to keep all my new good food habits up.

Keeping this up means at the moment preparing lots of meals on Sunday night so they are just a quick grab out of the fridge.

For breakfast I make a big frittata, its super easy, super fast and uses up random ingredients from the fridge. I also find it a nice, hearty protein meal that keep me full for ages.


  • 6-8 eggs
  • 1/4 cup milk
  • goats cheese
  • 2 portebello mushrooms chopped (or sometimes I grate a zucchini or add strips of smoked salmon)
  • chopped chives to taste

1. Whisk eggs and milk together

2. Add other ingredients and mix  in

3. Put mixture into ovenproof dish, cover with lid or foil and put into 200 degree oven. Cook for about 15mins or until the egg mixture appears cooked at the top. Uncover and brown the top in the oven for a few minutes.


I have always found what snacks to eat a bit of a challenge. There are only so many almonds I’m happy to chow down during one day, and I can’t eat raw vegies (story for another time!). I found this great little recipe Sugar Free, Low Carb Coconut Raspberry muffins. I love them.

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