Wednesday, June 29, 2011

Mushroom Quinoa & Sun-dried tomato Hummus

I finally ate an interesting meal last night! It was wonderful, I missed food so much. I had dreams about crunchy fresh salads and juicy fruit. 

Mushroom Quinoa
Makes 1 serve
3 swiss brown mushrooms
1 cup cooked quinoa
1/2 avocado
1/2 cup stock
  • cook quinoa (1/2 cup quinoa to 1 cup water)
  • chop garlic and mushrooms
  • combine quinoa and stock
  • add garlic and mushrooms
  • cook until tender
  • add chives
  • serve and add avocado cold on top (or if you like it warm stir it through)

Sun-dried tomato Hummus
(the photo won't upload- you all know what hummus looks like, this just has a red tint)
Makes enough to freeze! (15 serves?)
2 cups drained sun-dried tomatoes
6 capers
1 cup tahini
3 cups warm water
8 cups cooked chickpeas
  • cook chickpeas for 15 minutes on high in the pressure cooker (or you can use canned)
  • blend tomatoes and capers
  • add tahini and half the water, blend
  • add chickpeas and blend whilst drizzling in the rest of the water
  • enjoy with crackers, veggie sticks, or thinned as a sauce or dressing.
I've been wondering, what constitutes a food 'treat'? A treat for me is dried fruit or a desert made with nuts/chocolate/coconut oil/coconut cream. A treat is something more expensive from the health food store or a meal out. I have them in small amounts quite regularly (3 times a week?) What constitutes a treat for you? I often get questioned about my 'restrictive' diet from friends who view weekly mcdonalds trips as a treat or who seem to think one day a week is ok to splurge on everything processed under the sun and call it a treat. I can understand how they might see my diet as restrictive but I certainly don't, so I'm curious, what do you all consider a food treat? and how often do you have treats?

Hope you're all having a wonderful day! xxx
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Saturday, June 25, 2011


Sorry for no recipes, I've been sick all week so you don't really want to see the water, tea and stock I've been subsiding on. I managed to walk for an hour today and am so weak and dizzy that I wish I hadn't... it was lovely weather though and I had no other way of getting to my appointment. We stopped by the health food store on the way back and I found these and they made my day! 
Before I got sick I was planning on making sun dried tomato hummus and these would be the perfect match! Its been ages since I had crackers and I can't wait till I'm better to try them! For those who've never seen them they're organic, gluten free and made from brown rice, quinoa, flax seeds, sesame seeds, tamari, soy beans, water and salt.

The other bit of good news I can share is I've officially made it 30 days! without losing control of my eating behaviors! I have not eaten any junk, comfort/stress eaten and kept to reasonable portions and I have to say, I feel so much better for it! It was my first goal and now I'm focusing on making it to 60 days, then 90 etc etc. 

I did make vegetable juice today, containing: 2 carrots, 2 bunches of bok choy, 1/3 lettuce, then I added some noni juice and vital greens powder- not the best tasting juice in the world but it was what we had in the fridge and I needed some energy to manage the walk. The carrots made it fairly sweet but I'm not sure I'd use bok choy in a juice again, you can distinguish it... I like my juices to combine more into a whole new flavour.

I finally went to the doctor today, I'm giving it another 24 hours before I try eating and more again before I can eat anything interesting! so apologies for the lack of recipes- trust me I wish I could cook & eat! Hope you're all thankful for your healthy digestive systems- I'm certainly missing mine!! 

All the best xxx
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Saturday, June 18, 2011

Salad, Veg Millet & Berry Quinoa

I have three meals for you today...
Green Avocado and Balsamic Salad
1/4 avocado
2 tbsp balsamic vinegar
Mixed lettuce leaves
Alfalfa sprouts
  • Combine salad
  • spoon avocado on top
  • drizzle with balsamic vinegar
Stir fried Millet with Mushroom & Peas
1/2 cup cooked millet 
1 cup peas
1 king oyster mushroom
2 tbsp soy sauce
1/2 cup stock
1 spring onion
1 garlic clove
  • cook millet (1 part millet to 3+ parts water)
  • chop garlic, onion and mushroom
  • dry fry onion and garlic then add soy and stock
  • add millet and combine
  • cook for 2 mins- make sure there's enough water to cook the veggies
  • add mushroom, cook for 2 mins
  • add peas, cook for 2 more mins
  • Enjoy!
Berry Qunioa with Apple sauce and Sour cherries
1/2 cup cooked quinoa
8 sour cherries
3 tbsp apple sauce
1 cup mixed berries
1/2 cup water
  • Cook quinoa (1 part qunioa to 2 parts water)
  • Add berries, allow to soften if frozen
  • Add apple sauce, water and combine
  • When heated through put cherries and apple sauce on top and enjoy!
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Thursday, June 16, 2011

Chocolate Coconut Truffles, Chocolate Spiders & Ice cream

I love these.. I have no desire for chocolates or junk food when I can make things like these. I have made many many versions of this recipe and you can use whichever flavour profile you like. Other ingredients I use are oats, orange essence, vanilla extract, dried fruit etc. You can leave out the protein powder and just make all nuts and coconut or nuts and oats. I'll post more versions when I make them but I've tried things like vanilla choc chip oat, dried cranberry and almond essence and oat, chocolate orange, peppermint and chocolate, apple sauce and cinnamon etc. (see photo below for more variations) Today I felt like chocolate and coconut with a little lemony zing. Just use your imagination!
Chocolate Coconut Truffles 
Makes 36 teaspoon size truffles
1 cup chocolate protein power + fibre (trim shot)
½ cup ground almonds
1/3 cup ground chia seeds
1 tablespoon raw cacao powder
½ cup dried dates (16) soaked in hot water
½ cup desiccated coconut
1 lemon zest and juice
10 drops stevia
approximately 1 cup water (to consistency)
  • If not already done grind almonds and chia seeds
  • Soak dried dates in hot water until soft (5 mins?)
  • Combine dry ingredients in food processor, protein powder, ground almonds, ground chia seeds, coconut, cacao powder
  • Zest lemon and add
  • Juice lemon and add
  • Add stevia
  • Pulse food processor to combine
  • Add soaked dates and half the water
  • Pulse to combine then process
  • Drizzle in water until it reaches desired consistency (stick but balling together)
  • Use teaspoon to measure out roughly even portions
  • Roll into balls
  • Roll in cacao power or desiccated coconut
  • Enjoy!

Chocolate 'Spiders'
                        (Third Tier from the top)
1 block good quality dark chocolate (70% +) I like lint cooking chocolate
1 bag desiccated coconut
  • Melt chocolate in a bain-marie 
  • Add coconut and combine well
  • Use teaspoons to shape into balls' on greaseproof lined tray
  • Refrigerate until set
  • Enjoy :)

 Raspberry, Banana and Coconut 'Ice cream'
1/2 can coconut cream
1 tsp vanilla paste
2 frozen bananas
2 cups frozen raspberries
2 tsp strawberry essence
10 drops stevia
1.5 cups water
  • Blend all ingredients (pulse first)
  • If you like it soft serve style eat straight away, if you like it harder just put it in the freezer until it takes your desired consistency- this will keep well in the freezer, just pull it out ahead of serving time so it's soft enough!
Enjoy your food :) there's no need to deprive yourself when you're trying to shed some weight. Just go for health options and watch your portion sizes. 
All the best xxx

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Yummy meals

Here are some more lovely veggie meals, if you don't want to add the carbs they work perfectly without and you can always reduce the nuts/coconut to cut down the calories.

Makes 2 big serves
2 cups Cabbage
1 king oyster mushroom
1 bunch Choy sum
2 handfuls Cashews
1 small packet of fresh Noodles
1/2 small can of Coconut cream
3 cups Stock
Fried onions (optional garnish)
Laksa paste- make it as spicy as you like
1 Spring onion 
1 clove Garlic
  • Chop onion, garlic, cabbage, choy sum, mushroom
  • cook noodles and drain
  • dry fry laksa paste, onion and garlic
  • add coconut cream and stock
  • simmer for a couple of minutes
  • add choy sum stalks, mushroom, cabbage
  • cook until tender
  • add choy sum leaves and noodles, cook for 1 more min
  • stir through cashews
  • garnish with fried onion or spring onion if you'd prefer
  • Enjoy!

 Soba Noodle Stirfry
Makes 1 big serve
1 Spring onion
1 clove Garlic
Handful of Cashews
1 bunch Choy sum
1 king oyster mushroom
Soba noodles
4 tbsp Soy sauce
1tsp Chili oil
salad sprouts
  • Chop onion, garlic, choy sum, mushroom
  • Cook noodles for 3 mins and drain
  • dry fry onion and garlic
  • add soy and chili oil
  • add mushrooms and cook for 2 mins
  • add choy sum stalks and cook for 2 more minutes
  • add noodles and cashews
  • serve on a bed of sprouts
  • Enjoy! This is lovely, the combination of raw sprouts and cooked veg is refreshing and the cashews make it special!

 Wasabi Lime Green Salad
Mixed Sprouts
Baby Spinach
Mixed lettuce leaves
1tbsp Sesame oil
1tbsp Wasabi
1tbsp Lime juice
  • Mix leaves together
  • Combine wasabi, lime juice and sesame oil
  • lightly dress salad (the dressing is strong!)
  • Go back for seconds because it's yummy and low cal :D

Broccoli with Tomato Garam masala Hummus dipping sauce
3 cups Broccoli
2 cups stock
2 tbsp Tahini
1 can Chickpeas
1 can tomatoes
1 tbsp Garam masala
2 tsp Paprika
  • Make Hummus
  • Add garam masala
  • add a can of tomatoes
  • add 1 cup stock
  • cook on a low heat for 5-10 mins
  • Chop broccoli
  • cook in 1 cup stock
  • Enjoy together, can be eaten warm of cold :)
This also makes a great salad dressing if you thin it out a bit with water. And the high protein content will keep you full and satisfied. 

All the best xxx
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Sunday, June 12, 2011

Soba Noodle Salad

This made a wonderful lunch. One big plate, two forks and a healthy, lazy sunday lunch. The crunch of the greenery is fresh and flavourful, there are so many herbs in this recipe they're used almost like salad leaves. 

This is the first time I've made this and it won't be the last! Even though there are carbs in it the proportion is fairly low and it doesn't feel heavy. Next time I might try this with rice noodles or mung bean noodles for a gluten free version. 

Soba Noodle Salad
Makes 2 serves
Soba noodles (2 bundles)
2 cups watercress
1 cup alfalfa sprouts
1 bunch of mint
1 bunch of coriander
1 chili (or to taste)
2 tbsp roasted sesame oil
1 lime, zest and juice
4 tbsp soy sauce
3 drops stevia
1 cup cashew nuts
  • Put water on to boil
  • chop chili
  • combine chili, soy sauce, sesame oil, stevia, lime zest and juice
  • add soba noodles to boiling water and cook for 4 minutes
  • chop watercress, mint, coriander
  • drain noodles and allow to cool slightly and place in large mixing bowl
  • add dressing to noodles and combine
  • add watercress, alfalfa sprouts, mint and coriander
  • Toss to combine
  • Add cashews and toss
  • Plate up and sprinkle some chopped cashews on top
This is so quick to make and tastes a million dollars. 
Give it a go! (you can always use less oil and nuts to make it lower cal) 

All the best xxx
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Saturday, June 11, 2011

Veggies & Chickpeas

I've been eating lots of veggies recently, so you get some yummy veggie recipes. They may not be extremely 'special' but they're staples in my diet so that's what I have photos of :)
Roast eggplant, Rosemary Potatoes and Pumpkin seeds
Makes 1 big serve
1 small eggplant
1 baby potato
handful of pumpkin seeds
  • dice vegetables
  • line baking trays with baking paper and spray oil
  • spread individual vegetables separately and sprinkle with herbs/spices as desired
  • Sprinkle dried rosemary on the potatoes
  • Bake at 180 for 40 minutes
This was too big for me so I ended up with some eggplant left over for the next day. I added some pumpkin and ended up with...

Roast Pumpkin, Eggplant, Peas and gravy
Makes 1 serve
1/4 butternut pumpkin
Roast eggplant (recipe above)
Vegan gravy powder
  • Dice pumpkin
  • line baking tray and spray with oil
  • Roast pumpkin for 45 minutes
  • Add eggplant to the roasting tray after 30 minutes
  • Boil peas for 5 mins
  • Make gravy according to packet instructions

Roast Garam Masala Chickpeas
Makes enough for 4 snack serves (1 cup)
1.5 tbsp gram masala
3 cups cooked chickpeas (or you can use canned)
  • pre-heat oven to 180
  • drain chickpeas
  • lay in one layer on lined baking tray
  • sprinkle with gram masala 
  • bake at 180 for 40 minutes, checking regularly.
These are awesome! Almost like little nuts. They're crispy and satisfying without being fried and the high protein content fills you up nicely :)

Stir fry King Oyster Mushrooms and Vegetables
Makes 1 serve
1 king oyster mushroom
1 bunch of choy sum
1/2 cup beanshoots
1 tsp vegetarian oyster sauce
1 tsp soy sauce
1/2 tsp chili oil
1 clove garlic
1/2 spring onion
1/2 cup water
  • dice onion and garlic, chop vegetables
  • dry fry onion and garlic
  • add oyster sauce and chili oil
  • add water to make a sauce
  • cook mushrooms
  • add choy sum stalks, cook until tender
  • add choy sum leaves and bean shoots
  • cook until leaves wilt (3mins?)

'Cheesey' brussels sprouts and peas
3 tbsp nutritional yeast
pepper to taste
1 cup lite coconut milk
1/2 cup peas
5 brussels sprouts
1 clove of garlic
1/2 spring onion
  • dice onion and garlic, chop sprouts
  • dry fry onion and garlic
  • add coconut milk, nutritional yeast and pepper
  • add sprouts and cook until almost tender
  • add peas, cook till done.
Enjoy! xxx
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Friday, June 3, 2011

Pretty new place mats!

Sorry this took me so long to post, life's been a challenge lately... hopefully after my exam on Wednesday I'll have the time to cook properly and photograph it!

I got some new place mats and plates. I like them, they make me feel happy sitting down to eat, even if I'm alone. This was last nights dinner, doesn't it look lovely? I'm making an effort to sit at the table for meals (instead of eating whilst working or watching tv) and I think this will really help. Also the plates are nice and small to make sure I don't eat too much :)
Please excuse the non- traditional nature of this dish.... in case you didn't know by now I tend to throw whatever I've got together. Regardless this tasted amazing and I will definitely be making it again- especially since broccoli is now in season!! :) 

Curried broccoli
Makes 1 serve
8 tbsp coconut milk (lite) don't worry, it only comes to 66 cals
baby piece of fresh turmeric
same sized piece of fresh galengal
1 spring onion
1 garlic clove
salt to taste
1 small head of broccoli
1/4 cup water (ish)
  • Chop onion, garlic, turmeric, galengal 
  • Dry Fry until fragrant
  • add coconut milk
  • Chop broccoli
  • Add stalks and water
  • 2 mins later add broccoli tops
  • keep covered and allow to steam until cooked (4 mins?)
  • enjoy!
Stuffed eggplant
Makes 2 serves
1 eggplant
1/2 cup chopped assorted dried mushrooms
1/2 cup tomato paste
1 cup enoki mushrooms
1 cup soaked TVP (1/2 cup dried)
Fresh Coriander
1 tsp Soy Sauce
1 clove garlic
1 spring onion
2 tbsp 'beef' stock powder
1/2 cup water
1 tbsp Nutritional Yeast
  • Pre heat oven to 180
  • Halve eggplant lengthwise
  • crosshatch inner side of eggplant and spoon out the center (leaving 1cm ish around the edge)
  • chop mushrooms, onion and garlic
  • dry fry onion and garlic
  • add tomato paste, fry off
  • add water, stock powder, TVP and dried mushrooms
  • Combine and allow dried mushrooms to plump up
  • Chop and add the inner eggplant, soy sauce
  • Cook until eggplant is soft and mixture reduced
  • Add enoki mushrooms and coriander stalks
  • Fill eggplant halves
  • sprinkle with nutritional yeast
  • Bake at 180 for 45 mins or until soft and browning
  • Garnish with coriander leaves and enjoy!
Potato and Green veg soup
Makes 5 serves
1 head of broccoli
1 Zucchini
1 medium Potato
2 cups 'chicken' Stock 
pepper to taste
  • Chop vegetables
  • Add potato, stock pressure cooker/pot and cook until soft (10 mins)
  • Add green veg and continue cooking until soft (5 mins)
  • Blend and season to taste.
Makes 150 dumplings (4 = 1 serve)
4 tbsp laksa paste
150 wanton wrappers
2 cups dried TVP
2 cups cooked quinoa
4 cups chopped mushrooms
1/2 cup tomato paste
S and P to taste
  • soak TVP
  • fry off laksa paste and tomato paste
  • chop mushrooms
  • add mushrooms, TVP and quinoa
  • cook until mushrooms break down and it becomes a paste
  • season to taste
  • spoon 1 tsp into each dumpling wrapper and make whatever shape you wish! I went with these because they're easy and look cute, just fold it into a triangle then wrap it round on each other

Dumpling Noodle soup
Makes 2 serves
1 bunch choy sum
1/8th pack of mung bean vermicelli
8 dumplings (recipe above)
handful of bean shoots
handful of enoki mushrooms
2 tsp chicken stock
boiling water (kettle)
1 tsp miso paste
1/2 tsp chilli oil
1 tsp soy sauce
  • roughly chop vegetables
  • combine boiling water, stock powder, miso paste, soy and chili oil
  • add choy sum stalks and cook for 3 mins
  • add all other veg and bean noodles
  • stir and when noodles are softened add dumpling
  • simmer for 5 minutes and serve! 
  • I cook this in the pot pictured above and its so convenient but I'm sure it will be just as good in a pot!
So this is what I've been eating... its almost the holidays (one exam to go!) so I should be able to post more yummy food more often! :) 

Hope you give these a go or give you some ideas xxx
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