I (have) Quit Sugar

Nearly 4 years ago, a friend told me about a new “diet” called “I Quit Sugar”. Pft, I thought, as if I could live without packets of sweets, jersey caramels & cake, especially with 2 young children draining my energy & working 3 days a week. But hey, I gave it a go & have never looked back. Granted my mouth may still water when I look at something, but then I remember I won’t enjoy it & I’ll feel crap afterwards. I happily say no to cake now & genuinely don’t feel I’m missing anything.

I’ve been an Ambassador for the program over a year now & it is still a thrill to see how much people’s lives are changed by the IQS 8WP.

I can genuinely tell you I LOVE the meals on the program. If you asked me to pick a favourite, I’d be hard pressed to choose between the Pad Thai, peanut butter & strawberry on toast, avo/feta/pea smash, turmeric haloumi bowl, zucchini & haloumi fritters, sweet potato/quinoa/kale/ginger. You get the idea.

The more you eat real foods & cook your own meals, the more confident you become in swapping ingredients & experimenting with tastes then you can either continue to use the recipes; or refine them based on your personal taste. I tend to substitute out all gluten & replace where required with gluten-free bread; zoodles in place of pasta.

I am thrilled to be able to give YOU $10 off if you sign up for the program, just click here

NOTE: I have never endorsed a product I don’t genuinely believe in. Having done over half a dozen of the IQS 8 Week Programs, trying the recipes, enjoying the meals & communicating with other people doing the program, I feel passionate about what a great way of life it is.



pumpkin, beetroot, haloumi

I seem to repeat this sentence a lot when ive created a meal: I threw this together with what ingredients I could find. The sweetness of the pumpkin, earthiness of beetroot & saltiness of haloumi work really well together. It’s not often I eat a savoury meal without green – the baby kale just adds a bit of freshness.

Cheese is such a fabulous ingredient to bring a different flavour to a dish or balance out flavours – ive used Haloumi in this one but Grana Padano, Persian feta & goats cheese are normally present in my fridge most of the time.

1 beetroot

½ block haloumi

2 cups pumpkin, sliced

1 handful pine nuts, raw or roasted

2 cups baby kale

½ cup button mushrooms

olive oil – no more than 1/3 cup


1. heat the oven to 180 degrees Celsius (I do not have a fancy-pants oven; it’s a standard Fisher & Paykel so this is what I base my temperatures on).

2. while the oven is heating, cut up the pumpkin (I prefer skin on but skin off is fine) & cut the beetroot into quarters, removing any yukky bits (so descriptive, aren’t i?!)

3. in one small oven tray, place the pumpkin on baking paper & throw in the oven

4. in another small oven tray, line with foil, then a layer of baking paper. Put the beetroot in the middle, pour over 2 tspns olive oil then fold up & put in the oven

5. set the timer for 45 minutes-1 hour. While it’s in the oven, slice the button mushrooms into thirds, slice the haloumi & measure out the baby kale.

6. with 10 minutes left on your timer: pan-fry the haloumi with 1-2 tspns olive oil. Flip once, then put on paper towel to drain any excess oil.

7. no need to wash out the pan, throw in the mushrooms with 2 tspns olive oil, flash frying for about 20 seconds, then add the kale & stir until it starts to wilt

8. take the pumpkin & beetroot out of the oven, slice the beetroot into smaller pieces. Arrange everything in a bowl & eat! I had it cold but it would be delicious warm too.

**if you have raw pine nuts, you can dry roast them in the frying pan once you’ve removed the kale & mushrooms. Just throw them in & stir A LOT or they will burn. It only needs 30-90 seconds depending on the heat of your stove.


quinoa, pumpkin, capsicum, parsley salad

I just made this salad up with what ingredients I had at home…..This was enough for 2 people (or in my case for me only for lunch & dinner!)

1/2 cup quinoa (I used tricoloured but any type is fine)
1 medium red capsicum/pepper
1 cup pumpkin
1 large Dutch (purple) carrot
1 cup parsley
1/2 tbspn sunflower seeds
1/2 tbspn parmesan

1. Roast the capsicum: 180 degrees Celsius. Most people just wrap in foil w olive oil but I don’t like foil touching my food (weirdo?!) so I lay a piece of foil in a baking tin, then lay a piece of baking paper on top, throw the capsicum in & then squeeze up so it’s wrapped like an untidy present. Cook for 45 mins.
2. Cut the pumpkin into small cubes, line a tray w baking paper & cook for 45 mins @ 180 degrees Celsius.
3. While capsicum & pumpkin are in the oven, cook your quinoa. I did 1/2 cup quinoa + 1.5 cups water, simmered for 15 mins then take off the stove & put straight in a bowl so it stops cooking.
4. If you’ve still got some time to kill w veg in the oven, chop the parsley & peel & slice the Dutch carrot
5. Stir parsley into quinoa. It will almost look like tabbouleh.
6. When pumpkin cooked, take out of oven & throw straight into the bowl
7. Capsicum can cool a bit then be sliced into strips & thrown into the bowl.
8. Throw in the sliced purple carrot
9. Grate some parmesan over the top – (the saltiness is needed as capsicum & pumpkin are so sweet.)
10. Scatter some sunflower seeds on top for a great crunchy texture