My 5 Go-to Healthy Snacks

Hey guys!

I’ve been trying to cut down (healthily) a little on what I eat recently, and I realised that I’ve been picking up weight because I’m constantly nibbling on different things in the pantry.

So, to make sure I stay full throughout the day I have 5 go-to snacks in the fridge/food cupboard which are filling AND yummy.

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These are:

  • Carrot sticks & Pilpel Hummous – carrot has to be my favourite veggie because of its sweetness, and Pilpel Hummous is my go-to because it has so much flavour but doesn’t have garlic in it (garlic upsets my stomach).
  • Dried fruit/nut mix – handful of pecans, pepitas, dried apricots, sultanas and walnuts. The fruits give you that sweet satisfaction and the nuts fill you up.
  • Apple & Carman’s Nut Bar – Carman’s does such a great range of healthy muesli bars, if your local supermarket stocks them I would definitely recommend checking them out. They are the perfect snack, and funnily enough I got up at 2am the other night because my stomach was rumbling, and a Carmen’s nut bar was the perfect fix to send me back to sleep.
  • Popcorn – try to avoid popcorns that are doused in butter, just plain corn kernels will do the trick.
  • My sugarless carrot/oatmeal cookies – they say ‘sugarless’ but don’t worry maple syrup and sultanas make them just as yummy as regular cookies.

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I have been making batches of these for longer than I can remember because they are the perfect moreish snack, especially when I’m on the go.

You will need:

  1. 1 cup rolled oats
  2. 3/4 cup self-raising flour
  3. 1 tsp ground cinnamon
  4. Sprinkle of salt
  5. 1/4 cup olive oil (be ready to add more in case your mixture is too dry)
  6. 1 tsp vanilla extract
  7. 1/2 cup sultanas
  8. 2 medium carrots grated
  9. 1/3 cup pepitas
  10. 2 tbsp maple syrup
  11. Handful of pecans (to decorate)

Preheat the oven to 180˚C. Mix the oats, flour, cinnamon, salt, sultanas, grated carrots and pepitas together in a large bowl. Then, add the olive oil, vanilla extract and maple syrup and stir to combine. Add extra olive oil until the mixture is a perfect, doughy consistency. Whack in the oven for 15 – 20 minutes (or until golden brown) and voila! You’re done.

I hope you too can enjoy these great snacks. They are especially great if you are looking to maintain a healthy weight and want filling snacks that aren’t completely boring!

xx

 

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Kimono red for yummy, healthy Snacks

 

 

Mother’s Day Feast

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Today was Mother’s Day, and to treat Mum I decided to prepare a lovely Sunday lunch that she enjoyed.

As usual, it took way longer to prepare than I expected. I woke up at 9am and immediately started baking, and was going flat out until 1pm when lunch was served.

For the meal I decided to do wine-braised chicken (with white wine, carrots, red onion, rosemary, red grapes and pine nuts), and an asparagus & grilled halloumi salad.

I do enjoy baking, but I’m not too good when it comes to experimenting, so I stuck fast to Jamie Olivers recipes from his cookbook. I’ve found that if you really follow the recipes he gives you will produce delicious meals that taste like they’re actually restaurant quality.

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Wine-braised Chicken

For dessert, I went all out with Mum’s favourite cake – a white chocolate mud cake. I always use the Taste recipe when I make the cake, but I halve the mixture because the amount they prescribe actually makes 2 regular sized cakes (you could definitely stick with the actual quantities and pile the 2 cakes on top of each other with creamy ganache in the middle).

It was a lovely day, and I treated Mum to a mani-pedi voucher at our local salon, to top the day off.

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What do you usually do for mum on Mother’s Day?

xx

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Champagne Pink for the Perfect Mother’s Day

Life Update: What’s Coming Up?

Firstly, if you live in or around Sydney – go check out one of my favourite restaurants (Johnny Lobster). They just started doing ALL YOU CAN EAT Fried Chicken on Wednesdays, and if that doesn’t sound like heaven I don’t know what does.

Okay so onto the post, it’s going to be a bit brief this Sunday, since I’m absolutely bogged down in uni work and would prefer to pass my courses… but don’t worry, there are exciting things coming!

Firstly, and actually the main reason I’ve got a lot on at the moment, is that I got a two day a week editorial internship at an online magazine called Broadsheet. I’m super excited to begin working there, because I’ll get invaluable workplace experience whilst having my writing published. Even better, it’s exactly the place I’d love to work after uni! If you’re a uni student I would definitely recommend getting an internship as soon as possible. I’ve had two so far, and I honestly learn more in one day interning than I do in an entire semester studying at uni.

Secondly, I’ll be travelling to South Africa (to visit my extended family) in June/July. We go back every year, and this time we are also doing a trip around a game park. So stay tuned for some travel/holiday posts and photographs of the Big Five.

I’ve also started hip-hop dance classes (once a week) on a bit of a whim, because I did dance for 10 years and then quit and I thought it might be a nice idea to get back into it for fun. Turns out I’m far less flexible than I used to be, so daily stretching has now also become a thing.

In terms of upcoming posts, Australia has Mother’s Day coming up next Sunday so keep a look out for a yummy cake recipe (going to go all out with something I’ve never baked before), and I also plan to try the Vegan diet for a week and document my experiences… who know’s maybe I’ll convert.

Thanks for bearing with my sub-par post this week, everyone’s support means so much.

xx

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Walnut brown for exciting things to come

Baking a GIANT Anzac Cookie | Anzac Long Weekend

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Okay so I know a lot of my past posts have been super food related – and I will diverge from this trend soon, but I couldn’t resist blogging about my GIANT Anzac cookie!

For those non-Australians (or unaware Australians) reading, Anzac Day is a Public holiday held in commemoration of the first military action initiated by Australian and New Zealand forces in the first world war. Hence, ANZAC stands for Australian and New Zealand Army Corps.

Traditionally, we bake Anzac cookies (a sweet biscuit made of rolled oats and syrup) on the day, in memory of the soldier’s staple food which was a hardtack biscuit (no sugar involved) which wouldn’t go mouldy. Obviously, the soldiers didn’t get the yummy, gooey goodness of the Anzac biscuits we bake today, but nevertheless it’s a tradition that goes on. If you are interested in more of the history click here.

Because I love doing things in excess, instead of baking lots of little biscuits, I decided to whip up one giant cookie. If you want to make it yourself, just preheat your oven to 170˚C and mix 150g melted butter, 2 tbsp golden syrup, 1.25 cups of self-raising flour, a dribble of water, 1 cup rolled oats and 1/2 cup caster sugar together. Then use your hands to spread it into a giant cookie and bake for 17 minutes or until golden brown.

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I had a slice of cookie with some hot cocoa in my favourite ‘Life is Beautiful’ Mug. As simple as it is, I love having a funny/inspirational message on my mugs to start the day and this one has to be my favourite.

If you want an fun mug to cheer you up at the start of the day, I recently found these awesome animal ‘life is beautiful’ mugs. You have to admit they are absolutely adorable… if you’re a sucker for cute things like me. They would make a great gift as well!

Here are some more awesome mug designs:

Enjoy!! Have you made ANZAC cookies before? Comment below and we can chat 🙂

xx

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Poppy Red, in commemoration of the ANZAC soldiers

Easter Carrot Cake Cupcakes | Perfect Tea Party

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This easter long weekend I decided to have an Easter Tea Party to celebrate. It was the perfect morning tea to begin the day with close friends and family.

Carrot Cake Cupcakes are the perfect size to enjoy the carrot-cinnamon flavour, without feeling ill off a massive piece of cake. I do my Carrot Cake Cupcakes with Betty Crocker Vanilla Icing (because it really is the tastiest), but they are also delicious with cream cheese icing ← I’ll link my go-to recipe.

I decorated the cupcakes with edible mini wafer flowers (which you can buy at most supermarkets) and complemented the cupcakes with warmed hot cross buns, choccy eggs and Earl Grey Tea. Delicious!

Recipe (makes 6)

You will need:

  • 2/3 cup self-raising flour
  • 1/3 cup caster sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup olive oil
  • 3/4 grated large carrot or 1 grated medium carrot
  • 1 egg

Method:

  1. Preheat oven to 180˚C, line a cupcake baking tin with patty pans.
  2. Combine flour, sugar, cinnamon, salt and baking powder in a large bowl and stir.
  3. Slowly mix in carrot and oil
  4. Beat egg in separate bowl and then mix in with all ingredients
  5. Pour mixture in patty pans (about 2/3 full)
  6. Bake for 18 minutes

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Then enjoy!! Happy Easter everybody, hope you have a lovely weekend whether you celebrate it or not 🙂

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Baby Pink – the perfect soft, Easter colour

Do you have something special you do on Easter? Leave a comment – I’d love to chat 🙂

xx

The Cafe that Has it All | Wild Sage

Wild Sage, Cammeray is a bustling brekkie, lunch AND dinner destination that you won’t want to miss. The menu has such a wild range of food options that even the fussiest eaters could find something to appease them. So bring along your pickiest friends, but if that hasn’t got you convinced their relatively – remember we are talking Sydney Lower North Shore guys – cheap prices will.

I went for breakfast with a friend and was amazed at the array of food options. I found it difficult to choose between their sweet chia pod with coconut yogurt/crunchy granola and their savoury ‘Healthy Bowl’. In the end, I decided to splurge and handed over $18.90 for the savoury option which was a delicious fusion of avo, grilled haloumi, quinoa, spinach, poached eggs and a shot that had hints of ginger. It was even tastier than it sounds.

You’ll be sitting in a large open room, with lots of other tables so its a great spot for an event or a large group of people. The restaurant is decorated with colourful artworks and pot plants, hung amongst glass panes.

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For lunch, I recommend their chilli pulled pork slider bun, which is perfectly tender and will satisfy your spicy cravings. Pair that with a sweet beverage from their extensive drinks menu – perhaps their Pineapple/Mint frappe or fresh coconut water served in the shell.

And there’s more. For dinner, dress up and take a special someone to indulge in one of their share plates. I’m a sucker for good seafood so my favourites would have to be the seared scallops with aioli or the King prawns served with steamy garlic bread. I’m going to be honest with you, the mains do get quite pricey as the restaurant becomes more expensive for dinner. But, it will be worth it when, for $32, you can have Wagyu striploin or marinated lamb cutlets.

As much as I want to delve into explaining all the great food options available, it would take too long. Hop onto their swanky website (which is as beautifully crafted as their food) if you have further foodie questions you want answered (http://wildsage.com.au/)

Give this modern Australian cuisine a go, and enjoy a meal out with friends!

xx

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Mahogany brown for contemp0rary Australian food

 

 

 

Ultimate Homemade Freakshake

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Okay find your stretchy pants and prepare yourself for the treat of the year.

So everyone knows I have a huge choccy obsession, and to satisfy my latest cravings I decided to create the ultimate Freakshake (looks delicious, I know). For those of you who don’t know what a Freakshake is (don’t worry I too only discovered this incredible dessert very recently) it’s basically a thickshake that has added extras to make it completely over the top, and so naturally, even better.

It’s very easy to whip up which makes it the perfect quick treat for a party, special occasion or (in my case) a midnight snack.

You will need:

  • Tiramisu Kit Kat
  • Twix Bar
  • Mini Toblerone
  • Plain regular donuts (you can choose donuts with toppings, but I found this to be too intense and overwhelmingly rich).
  • Vanilla icecream
  • 1 cup full cream milk
  • 2 tbsp Cocoa powder
  • Whipped cream
  • Jumbo party straws
  • Fancy milkshake glass

Method:

  1. Pop three generous scoops of ice cream, the milk and the cocoa powder into a blender, and whip together.
  2. Pour the mixture into the milkshake glass, until about 3/4 full. Fill up the rest of the glass with whipped cream.
  3. Decorate away ~ go crazy poking the choccies into whipped cream.
  4. Slide the donuts onto the straws and pop in (make sure to do this before the straws are in the shake, or as you fiddle it will overflow).
  5. Enjoy!

And it’s as easy as that. There’s your perfect dessert for a cheeky cheat day.

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xx

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A dash of Fuschia perfectly encapsulates this fun-loving recipe