3 ways to make your food stretch!

To make your real food stretch further, it’s important to reduce waste. As the old adage goes: waste not, want not. The average Australian family discards 20% of their total grocery shop. 20%- that is 1 of every 5 grocery bags that are going in the bin, instead of on the table! That is literally money you are throwing away.

Three simple ways to reduce food waste:

  1. Before you even shop, evaluate what you have and make a shopping list and meal plan based on that. I can’t emphasis enough- plan your meals!
  2. Eat the left overs. Finish smaller meals on the side with breakfast. Don’t toss left over veges; turn them into fritters, or a vege bake/frittata with some eggs and kefir.
  3. Use your scraps and bones to make broth. I toss  trimmings, seeds, peels, ends and anything else in the freezer, as I’m preparing dinners. At the end of the week I put it all in the slow cooker with water and herbs- so easy!

Healthy Hack: Coconut Cream and Milk

I have been doing this for years, and when I told one of my friends about it- they couldn’t believe how well it worked.

It’s a little secret to stretching your dollar a little further and also decreasing the amount of items in your pantry (ours is very tiny, so any extra space is always welcome!).

The secret is this; you can make coconut milk out of coconut cream. I simply water down coconut cream- I always buy it ‘full fat’, none of this lite or skim rubbish.

I usually mix it half:half, coconut cream:filtered water to get a nice balance. Sometimes if the coconut cream is very solid, I’ll add a few teaspoons of hot water to soften it, and stir in the rest of the room temperature water.

Seriously, give it a go!

20 minute Paleo Pho Recipe

Pho is so delicious. Seriously. The problem I usually face, eating out being the noodles are a bit stodgy for me, and sometimes I have my doubts about restaurants adding in flavour enhancers.

This isn’t a traditional recipe. The leeks may seem a little out of place at first, but they truly bring something wonderful to the table, in terms of sweetness and subtlety.

This recipe will give you that savoury, umami flavour with lots of goodness from the bone broth and vegetables. It was so filling, but we had to eat up every last drop.



Base/Broth recipe

2 leeks (chopped)

1 onion (chopped)

1 tsp ginger

2 tsp garlic

300 mL bone broth (I used chicken)

1 tbs tamari

Chicken pieces (breast or thigh would be best)



2 carrots (grated)

1/4 head of cabbage, sliced very thinly into long ribbons


On top:



Bok choy




Step 1: In a hot saucepan, with a little oil of choice saute off leeks, and onion

Step 2: When the onions become transparent, add ginger, garlic and tamari

Step 3: Add chicken pieces, and cook until white almost all the way through

Step 4: Pour broth into saucepan, and cover. Allow to simmer for 10 minutes

Step 5: Add prepared ‘noodles’ into the bottom of your bowl, pour broth and chicken mix over them. Allow to sit for 5 minutes while you prep the greens for on top, that way the cabbage and carrot will soften.

Step 6: Top with greens, and voila! You made a non-traditional, paleo Pho with lots of nutritional value, very affordable and oh so delicious!

Iced Chocolate (Paleo and Vegan)

Iced chocolate is such a treat. It shouldn’t have to be a guilty pleasure though. A lot of chocolate milks and milkshakes are full of refined sugar, preservatives, flavours and colours. Do your body and favour and switch them out with some superfood alternatives that still satisfy that sweet, rich craving.

Perfect on a hot summers day, when you don’t really feel like doing much at all.

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3 tbs boiling water

2 tbs cacao powder

2 tbs honey or coconut nectar

1 tsp vanilla essence

dollop of your favourite healthy chocolate spread

300 ml of your dairy free milk of choice (I use coconut)

Handful of ice cubes


Step 1: In a strong glass cup, combine the boiling water, cacao, honey and vanilla.

Step 2: Stir until they have combined and have formed a chocolatey liquid.

Step 3: Mix in vanilla essence and chocolate spread, mix again until combined.

(If you want the fancy ‘chocolate effect’ on the side of your glass, simply drizzle the chocolate syrup mix down the sides and stir the milk in very gently, taking care not to hit the sides of the glass)

Step 4: Add in milk and ice cubes, and stir all together.


We bought some lovely reusable straws online, so that we can wash and use them again and again.

Paleo Double Choc & Walnut Cookies

Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.

This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.

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Dry Ingredients:

3 tbs coconut flour

1.5 cups almond meal

1 tsp baking powder

1/2 tsp salt

1 cup walnuts (roughly chopped)

1 cup cacao powder

Wet Ingredients:

1 tsp vanilla essence

1/2 cup butter or coconut oil

3-5 tbs honey/maple syrup/coconut nectar

100 g of 90% dark chocolate or cacao wafers

2 eggs



Step 1: Preheat the oven to 175*C.

Step 2: Add all dry ingredients in a bowl, and mix to combine.

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Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.

Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.

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Step 5: Combine all the ingredients well, and roll into little balls.

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Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.

double choc cookies

To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!


The Life Changing Loaf of Bread

My dear friend, Kathryn appears on the blog today, with a lovely guest post. I have whipped up this recipe myself, and it really did take me less than 5 minutes to prepare.

Kathryn is a recent graduate of Chiropractic at RMIT. She is very in tune with wellness and movement, and their practical applications in daily life. In her spare time, she loves the great outdoors, Cross Fit and functional movement, and even speaks a little French on the side. She is such a multi-talented person!

life changing loaf of bread2


I have been wanting to make this little gem for quite awhile – and with the end of University and a post-wisdom tooth recovery on the horizon I finally had an opportunity!

I was a little hesitant at first as I tend to avoid all grains (it has oats in it), but I let that slide as my curiosity won out.

In fact, I used organic raw rolled oats (which have had less processing in them than regular raw oats), and was informed by the nice man in the health food shop that they are actually quite nutritious.

In terms of effort this is a one bowl wonder that takes about two minutes to whip together.

Definitely let it sit in the tin for at least a couple of hours before you bake it, it make sure it goes nice and dense.

If you can be patient, it really is best to let it sit for a good few hours to cool before you cut it, as it will be crumbly. In fact the next day after some time in the fridge is best.

I have had it with poached eggs and avo, with tahini, peanut butter, cold roast potatoes – really the sky is the limit.

I tried it toasted this morning as well, very very scrummy!

Go – Make It – Enjoy.



The Life-Changing Loaf of Bread
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
2. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
3. Smooth out the top with the back of a spoon.
life changing loaf of bread
4. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
5. Preheat oven to 350°F / 175°C.
6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
7. Remove bread from loaf pan, place it upside down directly on the rack in the oven and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped.
8. Let cool completely before slicing (difficult, but important).
9. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Melting Raw Honey, to keep the benefits

Raw honey has amazing properties for wellness. It is a powerful healing product, made by nature. However, raw honey can be a bit difficult to use- especially in its solid form.

Here is a quick guide to getting the honey to a liquid state, so it is a bit more ‘user friendly’ without destroying any of the wonderful benefits. Heating it in this way ensures the honey doesn’t reach a high temperature, all the while gently distributing the warmth to bring the honey from a solid to a liquid state.

Step 1: Bring a saucepan, half filled with water to the boil

Step 2: Remove saucepan from the stove, and leave to cool for 3-5 minutes

Step 3: Remove the lid from the jar of honey, and place it in the saucepan, so it is sitting in the water, but not getting any water into the honey

Step 4: Leave the jar sitting in the hot water for about 10 minutes, stirring every now and then to distribute the heat.

Step 5: Remove the jar from the water, and let it cool on a bench, place it on a coaster/wooden chopping board if your bench is prone to marks. Keep stirring every few minutes until it has reached room temperature.

The honey should now be liquefied, and gone from a light, solid colour, to a more rich amber, liquid. Enjoy your lovely raw honey!