This is a favourite of the kids and also mine, a very quick and simple but delicious meal served with whatever salads or veggies we have on hand and a small portion of fermented veggies. I use chicken tenderloins as they are the perfect size…
I love a light refreshing salad for lunch or dinner sometimes, I don’t always have meat with every meal and this is totally satisfying with the fat from the avocados and oil. It is also really easy to put together and you can make extra…
I was trying to make Cheese & BaconΒ BlinisΒ with my favouriteΒ 3 ingredient batterΒ by My Heart Beets, it was impossible to get them perfectly round. So now these are called Cheese & Bacon Clouds. Making fun names for foods and getting the kids involved makes the whole…
We often have this version of rice paper rolls at home as I’m not that big a prawn fan. Traditionally it is Pork & Prawn with herbs & vermicelli noodles known as Goi Cuon.Β We leave out the vermicelli but we do have rice paper as…
Okonomiyaki is traditionally made with wheat flour, eggs, cabbage, spring onions and other assorted additions that vary depending on where you go. We usually have octopus in ours which was delicious! It is then covered in Okonomiyaki sauce which is a dark sweet & tangy…
Zoodles or zuchini noodles are a favourite in our house. I usually get a 10kg box of organic zuchini and we manage to go through it in just over 2 weeks with the majority of it’s uses as zoodles. Its a great dish to bring…
I am a certified Holistic Health Coach and Mother of 3. My food awakening journey starts as a cross cultured kid growing up in South West Sydney in the 80βs. Arriving as a Vietnamese refugee and immersed in the many cultures that gathered around in the suburbs meant we travelled the world in one day with our palates.
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