Pumpkin & chèvre salad | vegetarian GF

1-2 cups pumpkin
1 tablespoon chèvre
1 cup English spinach
10 small mint leaves
1 tbspn sunflower seeds
1/2 teaspoon chilli

1. Heat the oven to 190 degrees
2. Chop the pumpkin into wedges about 2 inches square & 1/2 inch thick
3. Put the pumpkin in the oven with a splash of olive oil, on baking paper. Set the timer for 40 minutes.
4. When the pumpkin is easy, quickly boil 1/4 cup water in a frying pan then throw the spinach in until just wilted. Drain excess water.
5. Put the spinach in first, then pumpkin, then chèvre, then too with mint, sunflower seeds & chilli
6. Serve immediately


Papaya Passionfruit Frappe | raw vegan GF PALEO

Sydney teased us this morning with some gorgeous sun which made me feel like this smoothie….fast forward 2 hours to rain & a storm

1 1/2 cups papaya, sliced & frozen overnight (in a sealed container or snap lock bag
3/4 cup coconut water
4 passionfruits

1. Blend papaya & coconut water
2. Scoop out all 4 passionfruits into a bowl & stir up.
3. Scoop 1 tablespoon of passionfruit into the bottom of 2 glasses, then tip in papaya.
4. Spoon over remaining papaya


Refined sugar-free ‘processed’ snacks

You’ve provably got the vibe already that I’ve never bought a pack if muesli bars or tiny teddies for my children. What i would love to show anyone who wants to have snacks on hand for the kids in their handbag, is hay they don’t have to be full of sugar.

As cool as it would be to always have freshly cut carrot sticks, portion controlled snap lock bags of nuts & fresh fruit in your bag as a snack, sometimes it’s just not a viable option – getting out the door by 7am with 2 fully-dressed children & a decent looking work outfit can prove enough of a problem some days. Sometimes us mortals have to head out with empty stomachs, only to find ourselves even more susceptible to poor eating options than normal (not to mention just waning to get out of there with one child crawling down the aisles & the other tearing products off the shelf).

You CAN avoid refined sugar at the supermarket – just be diligent about reading labels. Attached are some easy options for the occasions I don’t have a knife / chopping board / peeler / sink in my handbag.

PS Sydney people these were all purchased in Thomas Dux (Crown St & Padington), Whole Foods House Woollahra & Harris Farm in case you’re having a snack attack now






Fruit Fun | child friendly

My kids are fruit addicts so I don’t need to disguise their fruit to make it appealing but I would highly recommend trying fruit shapes to make then more appealing to small people – we’ve made a kiwi turtle , a strawberry & blueberry ladybeetle, pineapple & watermelon hearts, Christmas trees & gingerbread shapes, with lots more ideas to come!





Baked Apples w tahini

We had a couple of cooler days last week which I took as a perfect opportunity to cook something I would normally only make in winter.

2 green apples
1 tspn ginger
1 tspn cinnamon
2 tbspns tahini

1. Heat the oven to approx 170 degrees Celsius.
2. While the oven is heating up, peel both apples, then core them. Slice into 4 horizontal pieces.
3. Line a small baking tray with foil, then baking paper. Put all the apple in then scrunch up so minimal heat can get out.
4. Throw in the oven & set the timer for 20 minutes (can always extend if not cooked at this time)
5. Put tahini in a little ramekin
6. Take apples out of the oven, lay on a plate, then sprinkle over cinnamon & ginger.
Eat immediately!

Vegan, gluten-free, dairy-free, refined sugar free


One small change

Loving Earth has launched a “one small change” campaign – you can check it out on Instagram @onesmallchange_

I had a think about my lifestyle changes since having kids nearly 4 years ago. I’ve always loved a good party, but never had the lifestyle associated with someone who parties a lot. I have become more conscious of the environment & the world my kids are going to grow up.

I think of health & wellness in a holistic way – every element of our lives is interconnected. So some of my small changes are:

Growing my owns herbs & veggies
1. I don’t use any pesticides or sprays so I know they are all natural
2. Reducing my carbon footprint so these products are brought straight to the kitchen from the garden, no packaging or transportation required.
3. Reducing costs – feeding a family of 4 isn’t cheap, so I use my own home grown rocket, mint, parsley, baby spinach, lettuce, kale & chilli at home.

My one small change submission was:
About 16 months ago, due to the lack of car spaces in Surry Hills (where I work) as well as having limited time to exercise with 2 young boys, I started running to & from work, instead of driving.
1. A short 2km each way, 3 days a week adds up: I’ve clocked nearly 1000km in 16mths.
2. It’s an environmentally friendly option with one less car on the road, reducing petrol & car emissions.
3. It has been financially advantageous not paying for petrol, parking & less car maintenance being car free 3 days a week.

I would LOVE to encourage more people to leave their car at home; or their kids daycare; or even half way to work – you start the day more energised, feel a sense of satisfaction that you’ve done your day’s exercise before sitting at a desk for 8 hours straight & you’ve done your part for the environment…& remember “it doesn’t matter how slow you go, you’re still lapping everyone sitting on the sofa”