MEAL PLANS WEEK 36

This last week has been a hectic mess. I feel like I’m always running from one thing to the next at the moment with never enough time to just relax. And i’m probably not even that busy I just really treasure time when I can slow down and that’s not happeneing right now. So that’s may aim for the week ahead. Take it slowly and breathe a little more. While moving into a new house and cleaning the last one… I like setting achievable goals ha.

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DOUBLE CHOCOLATE AND BANANA COBBLER

This cobbler is sort of like a skillet self saucing pudding. It’s grain free and low in sugar thanks to being mostly sweetened with banana. It’s also rich chocolatey goodness and I’m all about that. Keep reading if you are too!

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ROSEMARY CHICKEN, SWEET POTATO AND POMEGRANATE SALAD WITH BLUE CHEESE

That whole gut makeover month really reignited a love of blue cheese for me. And wholesome, hearty salads like this one. Golden chicken breast? Yes please! With sticky sweet potato and all the bitter leaves… yum! All finished with creamy blue cheese that melts onto the warm chicken and vegetables. Now we’re really talking.

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ROAST PUMPKIN SPAGHETTI

It might technically be spring but seeing as Melbourne likes to play fast and loose with sticking to the seasons, so will I. My first week back on pasta and here I am with this flavour bomb of a bowl of deliciousness.

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MEAL PLANS WEEK 35

Hey folks, how’s your week been? Mine has involved pasta and dumplings so it’s been pretty amazing. Haha so easy to please. Now if only I liked people as much as I liked food…

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ROAST CHICKEN WITH A ZUCCHINI AND LEEK STUFFING

I’ve posted a few roast chicken recipes before but this one tastes really different to the others. Stuffing it with the lemony zucchini and leek mixture imparts so much juiciness and flavour. You’re going to love it.

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BANANA, STRAWBERRY AND COCONUT PANCAKES FOR ONE

This recipe is sooooo easy. You can double it if you’re making them for 2 or eat your little mini stack yourself. Or make a double batch on Sunday and quicly reheat a serve in a pan on Monday morning, no more Monday blues that way. They’re gluten free, refined sugar free, dairy free and delicious.

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LOADED PARSNIP FRIES

Give me all the fries. Give me all the parsnip. Yeah that last bit might sound weird but I’m obsessed. I like them waaaaay better than sweet potato fries. And they’re way easier to get crispy and golden too.

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MEAL PLANS WEEK 34

Today is the last day of the gut makeover! 4 weeks of no caffeine, grains, legumes, dairy, alcohol and sugar done and dusted! This weeks Plan A will still reflect how I’ve been eating for the last week and Plan B will be the usual vegetarian plan. I’m also going to reflect a little on how I’ve found this whole gut make over thing.

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CARROT CAKE CHIA PUDDING

How great is carrot cake? And how good is chia pudding? Why haven’t I tried to combine the two before? I mean, it’s also a brilliant way of including an extra serve of vegetables at breakfast. Plus it’s filled with warm spices and makes your kitchen smell amazing.

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