Today I learnt a valuable lesson in social media but first, the sincerest of apologies to @JustineLavaworm because I think I Tweet plagiarised you today.  I say I 'think' because I am relatively new to Twitter, was in a hurry and using my phone to Tweet which I don't often do.  All I know is that you, or someone else who is witty and clever posted an awesome tweet that said this:

For those saying "if Obama wins I'm going to Australia" our PM is a single athiest woman & we have universal health care and mandatory voting. 

And I thought I had retweeted you.  End of story.  The next thing I knew my Twitter account was (and is) going crazy and now that I am home and have looked at the traffic I realise I completely 'took' your Tweet and I am very sorry. 

So, to all the people who retweeted me today, who messaged me today and who followed me today; I am a fraud.  I usually Tweet about cooking, healthy eating and the wonders of sweet potatoes and am not remotely clever when it comes to politics.  I really enjoyed chatting to all my new American & Canadian friends who were interested in moving here and am happy to continue to offer you insight and advice into life in Australia should you need it :-)  GO OBAMA! But if you want political wit please follow @JustineLavaworm.

Sincerly moritified,
So, every second week I share my children (because my parents taught me to share) with my ex-husband which means most nights I am cooking for two or sometimes just little ole me.  I really don't like cooking for 2, I am bad at it and I don't know why, but this dish is so easy and you can use up whatever you have in the fridge - all you really need is eggs and a frypan that can go under a grill.

Flexible Frittata
Ingredients (for 1 person - double for 2)
2  eggs
Dash of milk or cream
Herbs (whatever you have)
1/4 onion diced
1 sml clove garlic diced
Vegies - last night I used 1 grated zucchini & some baby spinach but you can use anything (capsicum, leeks, brocolli etc)
Chicken/fish/cold cuts - whatever you have in the fridge or keep it meat free
Cheese - just a bit to top it off - whatever you have in the fridge

Lightly saute garlic & onion and add meat if you are using it - cook until
Add eggs that you have beaten with milk/cream/herbs & salt & pepper
As the eggs 'set' add green stuff and top with cheese and a nice dash of pepper and sumac
Pop the whole thing under a hot grill for 3 - 5 minute and ENJOY!

I love it when this happens - was wondering what to make for dinnner when the latest post from one of my favourite food bloggers arrived in my inbox and I have ALL the ingredients to make her latest post - WINNING!  Check out the rest of her wonderful recipes at

Chicken with Fennel and Olives

6 chicken thighs
1 fennel bulb, sliced
1 onion, sliced
8 cloves of chopped garlic
1 14 oz can of cherry tomatoes ( or diced)
Jumbo green pitted olives
Parsley, thyme, oregano and basil
White wine
In a large oven proof skillet brown up your
chicken which has been seasoned with salt and pepper until it has a nice deep
golden color, remove and drain the fat. Drizzle in some olive oil and saute the
garlic, onion and fennel and then deglaze with a healthy splash of white wine.
Add in your herbs, salt and pepper then place the chicken back in. Spread your
olives all around then place the pan in a preheated 375F oven for around 45
minutes uncovered.
Creamy Polenta
1 1/2 cups of half and half, cream or milk
1 1/2 cups of chicken broth
3/4 cup of polenta, I used the instant kind
1 tablespoon butter
Grated parmesan ( a nice size handful) and chopped
In a deep sauce pan heat your milk and broth until boiling
then whisk in the polenta until it starts to bubble and splatter, be careful!
Take it off the stove add in butter, cheese, snipped basil, salt and pepper to
taste. Tastes best when served immediately, if it thickens up just add more
liquid to loosen it up.

Sometimes a girl just needs a treat and these are delicious and almost
100% guilt free. Just don't eat lots of the batter before you go for a run like
I did yesterday...:-(


 1.  2 cups cooked (and cooled) quinoa. This is 2/3 cup dry quinoa cooked in 1 1/3 cups of water
2. 3/4 cup of peanut butter (I used crunchy)
3. 1 cup rolled oats
4. 3/4 cup coconut (I would like more)
5. 1/3 cup honey
6. 1/2 cup choc chips or if you want to be UBER healthy - chopped cranberries or dried cherries


1. Mix all the ingredients together in a bowl
2. Roll into balls and place on baking tray and then slightly smoosh with a fork
3. Cook for 30 minutes at 180

Let cool and eat!! DELICIOUS!!!

Thai Chicken

 I have a love/hate relationship with risotto.  I love that it is good for you and generally really tasty but I hate how much you have to stir it and the fact that
we (as a family) kind of overdosed on it when the kids were little.  I decided to re-visit it this week as it is a really good, healthy winter food but was met with groans from both teens when I said we were having risotto for dinner so I decided to try this slightly different take on it...and it was a hit! And I didn’t have to stir it! And it took 30 minutes!! WINNING

.  500 gms chicken cut into bit sized pieces    
. 1 tbs peanut oil
 ·1 onion finely chopped
· 1 chilli finely chopped
 · 2 cloves garlic crushed and chopped      
. 4 kaffir lime leaves finely shredded (remove the middle stem thing)
 ·50gm packet of thai red curry paste
 ·1 ½ cups risotto (Arborio) rice
 ·2 cups chicken stock
 · 1 can reduced fat (lite) coconut milk
 · 2 tbs fish sauce
 · 200gm red capsicum sliced
 · Coriander for garnish

 ·  Pre-heat oven to 180°C
 ·  Heat oil in a oven proof casserole dish (one with a lid & handle that wont melt in the oven) and brown chicken.  Remove chicken and set aside for a few minutes whilst you..
 ·  Add the onion, chilli, garlic and half the kaffir lime leaves and cook until the onion is soft (2 – 3 minutes)
 ·  Add the rice and curry paste and stir until the rice is coated with the paste
 ·  Return the chicken to the pot and add the stock + ½ a cup of water.  Bring to the boil and then pop in the oven with the lid on for 25 minutes
 ·  Remove from the oven and add the coconut milk (I didn’t use all of the can), capsicum and fish sauce and cover and leave for a few minutes
 ·   Serve with chopped up coriander and kaffir lime leaves


 1.       500 gms pork mince
 2.       ½ cup breadcrumbs ( I used crushed pretzels as I had run out of breadcrumbs)
3.       1 egg
4.       Sprig of rosemary (optional, use whatever herbs you like or none)
5.       1 bottle of spaghetti sauce ( I used Dolmio Basil because it was on sale this week)
6.       1.25 litres chicken stock
7.       1 cup dried spaghetti broken in half
8.       2 carrots diced
9.       2 zucchinis diced
10.     1 onion diced
11.      2 cloves garlic
12.       Parmesan cheese (optional)
13.       Salt& pepper & chilli flakes (optional)

1.       Make small meatballs by combining the first 4 ingredients – put in fridge for 10 minutes while you...
2.       Cook the carrots, zucchini and garlic in a tiny bit of oil for 2 -3 minutes
3.       Add the stock and spaghetti sauce and bring to the boil
4.       Add the meatballs and spaghetti and cook until spaghetti is done.  Season with S&P and chilli if desired
5.       Serve in bowls with parmesan cheese on top
6.       Sit back and bask in the admiration of your family and friends ....

I made these for lunch for my daughter and fiance yesterday and they were a big hit.
1 cup cooked quinoa (white or red)
1 cup mixed salad greens
1/2 cup shredded mint leaves
1 cup shredded bbq chicken breast
10 rice paper wraps

4 tbls rice wine vinegar
5 tbls soy sauce
2 tsp sesame oil
1 tbs grated fresh ginger

Combine quinoa, greens, mint and chicken in a bowl.  Mix dressing and add to bowl.  Mostly fill a pie dish with hot water and place rice paper wrap in the water until soft.  Place wrap on a damp cutting board and place 2 tablespoons of filling in the middle and roll two short sides in and then fold long sides over to make a tightly wrapped roll.  Continue with the rest of the wraps, changing hot water as required. Refridgerate until ready to eat - ENJOY!!

On the 12th of March this year I was driving my son to school when my phone rang and my mother barely choked out the words, "Tim is dead." I was so shocked I had to hang up on her until I could stop and process what those three words meant.

The days that followed were a blur of travel (my brother lived and worked overseas), millions of painful decisions, shared stories and shared and private grief.  When I returned home I wondered how I was supposed to start functioning again after such a terrible event.  How would I parent my wonderful children? How would I work?  With very little idea of how, I started to run.  I figured that I could put one foot in front of the other physically and hoped that if I did it enough my brain would follow suit.  I am not going to lie, running did not cure my grief but it certainly has helped me move through it.  Focusing on the pain in my ankles, the soreness of my muscles and the overall physical fatigue has somehow helped with the very real and at times, overwhelming pain of grief and loss. 

What does this have to do with healthy eating?  My brother Tim did amazing work in South East Asia helping the poorest of the poor find ways to create sustainable income through agriculture.  The legacy he has left spans all four corners of the globe and will continue for many generations. What I learnt at his funeral and in the days after his death was that Tim was incredibly passionate about what he did and that passion drove him.  I am incredibly passionate about healthy eating and in my own small way think my passion can make a difference too. With this blog I hope to help others who want to eat and live better but don't know how. I want to reach out to other tired and busy mothers and help them feed themselves and their families better because I truly believe that a well nourished and healthy body copes better with the stresses of life.



    Healthy eating advocate! Passionate about fruit and vegies and healthy food. I dream of a future where obesity doesn't exist.  The word eggplant makes me happy.


    November 2012
    August 2012
    July 2012