Spiced Cauliflower

Spiced Cauliflower

img_0594I usually make this once a week, it’s good to have in the fridge to add into any salads that you make that week. I add it to lunches for work, it goes well with baby spinach, baby tomatoes, red onion, lentils and fetta! My mum taught me how to make it.



1 x head cauliflower

2 x tsp tumeric

2 x tsp cumin

1 x tsp paprika

2 x tbsp coconut oil


Heat oven to 200ºC

Put the coconut oil in a baking tray

Wash cauliflower head and slice in half. From there, pull or slice the florets off into pieces and add to the baking trayimg_9932

Sprinkle evenly (ish) with all of the spices and mix with a spoon to get everything coated and golden

Place in the oven for 30-40 minutes – I give them a shake after 15 minutes. They are ready when some are starting to blacken and crisp.

Serve as a side dish or in a salad


Thai Curry Soup

Thai Curry Soup

Thai Curry Soup

Make your own curry paste or use shop bought. Add rice stick noodles to add some bulk to the soup if you desire. Garnish with sliced red chilli and fresh coriander.

Serves 4

3 cups chicken stock (salt reduced)

1 lemongrass stalk, cut into 4 pieces and smashed

1 garlic clove, peeled and smashed

1 inch piece ginger, peeled and cut into large slices

6 coriander stems + more for garnish

1 boneless skinless chicken breast or 200g firm tofu cut into cubes

150g mushrooms


1 tablespoon coconut oil

3 shallots, peeled and thinly sliced

1 tablespoon red curry paste

1 large handful green beans, topped, tailed and cut into 2 cm pieces

1 cup coconut milk

juice of 1 lime + 1 lime to serve

1 tablespoon light soy sauce

1 teaspoon coconut palm sugar

  1. Put the chicken stock, lemongrass, garlic clove, ginger, coriander, chicken breast (or tofu) and large pinch of salt in medium saucepan. If the liquid doesn’t cover the chicken, switch to a smaller saucepan or add more water. Bring to a boil; turn off the heat, cover and let sit for 20 minutes, or until cooked through.
  2. Remove the chicken, shred, and reserve the poaching liquid.
  3. In a separate saucepan, heat 1 tablespoon coconut oil over medium heat. Add sliced shallots, and sauté until soft and beginning to brown, about 5 minutes.
  4. Add the curry paste, and sauté for one minute to cook a bit.
  5. Use a sieve to strain the chicken poaching liquid into the shallot/curry paste mixture and allow to simmer gently. Add rice stick noodles here if you are including.
  6. Add coconut milk, shredded chicken, beans, mushrooms, lime juice, soy and palm sugar to the soup.
  7. Taste for seasoning, garnish with coriander and serve with extra lime on the side.

1 serving

Cals 301; total fat 22.1g; total carbs 13.2g; protein 15.2g; sodium 1176mg; cholesteral 32mg; potassium 470mg; dietary fiber 2.9g; sugars 4.7g

Roasted Vegetable Lasagne

Roasted Vegetable Lasagne

This is the prefect meal for when you have vegetarians coming over for dinner…or even when you don’t.

It’s a good meal to prepare on a weekend afternoon to really enjoy the prep and take your time with the steps. You can always make it on the weekend and cook it on a weeknight, easy peasy.

I use homemade pasta. Shop bought will work, although if you are going to use dried pasta sheets, leave it in the oven for 10 minutes longer and leave to stand once you take it out of the oven for 10 minutes.

Use what ever vegetables you have available and enjoy eating.



Olive oil

Salt and Pepper

Pasta Sheets


2 red capsicums

2 eggplant

2 zuchinnis

250g button mushrooms

2 carrots

Fresh Basil

Tomato Sauce

2 cloves garlic – crushed

1 red onion – diced

2 x 400g tins chopped tomatoes

Fresh basil, chopped

Cheese Sauce

2 tbs butter

2 tbs plain flour

2 cups milk

200g Parmesan cheese – grated

100g ricotta cheese

1 egg – lightly beaten



Preheat oven to 200°C

Slice all vegetables up ready for roasting

Grease 2 baking trays

Line the first lot of sliced vegetables on baking trays in a single layer, sprinkle with olive oil, salt and pepper

Roast for 15-20 mins, until vegetables are tender and starting to brown

Repeat with remaining vegetables

Tomato Sauce

Heat olive oil in a frying pan over medium heat

Add garlic and onion, fry for 5 minutes until the onion is soft

Add tinned tomatoes, mix well

Season with salt and pepper, add some dried Italian herbs if you have some handy

Stir in the fresh basil

Leave to simmer for 15 minutes, remove from heat and put to the side until needed.

White Sauce

Melt butter in a medium saucepan over a medium heat

Add flour

Cook, stirring for 2 minutes or until mixture is bubbling

Turn down the heat

Slowly pour in the milk, until smooth and combined – I use a whisk for this

Cook, stirring constantly for 10 minutes or until mixture boils and thickens.

Remove from heat

Stir in 3/4 of the Parmesan, the ricotta and the lightly beaten egg

Season with salt and pepper and put to the side until we are ready to use.


Turn oven to 180ºC

Get out a big lasagne tray

Here is how I assemble –20130730-130151.jpg

Smooth a portion of tomato sauce on the base, add a layer of pasta sheets, add a layer of one of the vegetables, add a layer of white sauce, pasta sheets, veges, tomato sauce, pasta, veges, white sauce, pasta, veges, tomato sauce, pasta

FINALLY finish with a nice layer of white sauce on top of the pasta sheets

Top with the rest of the parmesan cheese – remember there is cheese already is the white sauce that will brown the top

I lay basil leaves on top of my lasagne

Bake for 20-30 mins until golden

I serve with a fresh simple salad and a dollop of fresh ricotta


Braised Butter Beans in Olive Oil, Capsicum, Oregano & Tomato

Braised Butter Beans in Olive Oil, Capsicum, Oregano & Tomato

20130528-104936.jpg   Ingredients

Olive Oil

2 Cloves of Garlic, crushed

2 x 400g tins of  Tomatoes

2 x 400g Butter Beans, drained

5 slices roasted Capsicum – jar, sliced

1 Tbs chopped fresh Oregano

2 Bay leaves


Heat a generous amount of olive oil in a medium saucepan

Cook garlic for a few minutes, add tinned tomatoes and bay leaves

Put the lid on and simmer for 15mins

Stir in the butter beans and capsicum and simmer for 10mins

Remove from heat, season, stir through oregano – Serve!