Strawberry & banana ice pops | GF NF VEG


2 medium bananas
1/2 cup mixed berries
1/4 teaspoon vanilla powder
1/2 cup organic natural yoghurt (check the ingredients panel that there are no added sweeteners)
1/4 cup coconut water (tapwater is fine if you don’t have any coconut water)

OPTIONAL: 1 Big teaspoon of vegan pea protein powder


  1. Blend all ingredients.
  2. Pour into ice pop moulds (makes 6).
  3. Freeze overnight

Zoodles, mushrooms & peas


Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon


  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1

Filling vegan meals

I had a message from a lovely follower, Jodie, who wanted suggestions on filling vegan meals. I agree that if you are used to meals heavy on protein including meat, seafood &/or dairy, a vegan meal may seem not as filling.

First of all be sure to include the following:

1. Some form of carbs
– quinoa or black rice are my favourites. There are also some great gluten-free breads, just read the ingredients. I have been using Naturis for years now – their gluten-free bread is free from any additives or preservatives.

2. Good fats
– avocado & olive oil are my staples!

3. Vegan protein
– protein powder in smoothies, chia seeds in everything, nuts on or in everything, seeds (pumpkin seeds & sunflower seeds are my go-to)

Some of my filling vegan meals include
Cauliflower kale quinoa salad
Kale, carrot & quinoa salad 

It’s worth trying these delicious dishes too:

Green Kitchen Stories Luise & David not only create wonderful recipes & beautiful images, but they also have 3 children

Sweet potato & lentil stew – just replace the honey with rice malt syrup for strict vegans

Chickpea & za’atar Salad -Just omit the goat’s cheese

The Brown Paper Bag – Jacqueline’s recipes always look mouthwatering. Take a peek at her website & you’ll be hooked.

Singapore noodles with tempeh

Turmeric rice with cauliflower steaks – ghee can be substituted 

My New Roots – needs no introduction! 

My New Roots big comfy sweet potato – just omit the goat’s cheese

My New Roots chickpea tortilla nachos  this looks delicious!

That Sugar Film

Cauliflower Tabbouleh

Tapioca & Almond Porridge

Vegan Pho

Quick cinnamon baked beans

Moroccan vegetable platter – the recipe calls for Greek yoghurt however you could replace with tahini

Teresa Cutter aka The Healthy Chef

Detox veg curry

Green pea & spinach risotto – I would substitute in some nutritional yeast in place of Parmesan for some “cheesiness” 

Earth Burgers

2017 resolutions 

Be An Unf**ker is a brilliant account you should be following on both Facebook & Instagram. Their messages are short & succinct. Here’s my 5 resolutions for 2017:

1. Embrace minimalism to the best of my ability. With 3 children I feel we have more clutter than I would like- 2 scooters, 2 bikes, 2 boogie boards, rugby balls, books, school bags. For the baby a change mat, bouncer, car capsule – all hand me downs but still take up a lot of space

2. L.E.S.S Local | Ethical | Sustainable | Seasonal – buy products that haven’t been transported thousands of kms, that haven’t been made using child labour or sweatshops, sustainable products including MSA certified seafood, buying food that’s in season (no apples in summer!). Using Nappies that are produced using sustainable ingredients for example. As a side note, I don’t want anything to go to waste, so I haven’t thrown out my plastic containers & won’t do so until they break. If I choose to no longer support a product but have some of it left in the house, I will use it because throwing it out just contributes to the issue of our “disposable life”

3. Activism – rather than just boycotting brands, write to them or tell them what they could change. A simple one is telling the local sushi shop not to package in a soy sauce “fish” with each container – just ask people if they want soy. Ultimately they save money, & we decrease our environmental impact. Even better, tell them to ditch the fish & have an alternative.

4. Go even more plastic free. I already buy pantry staples in recycled glass jars & use recyclable bags for shopping. For me this will mean making more school snacks rather than buying packaged ones. 

5. Encourage friends & family to do the same! This point is also about authenticity & having the confidence to say “this is what I stand for & im not ashamed to say it” ie a total environment & food nerd who wants to be actively involved in educating our children & making the world a better place for them. 

What are your 5 things to unf*ck in 2017?