FEED ME: pimped chocolate oats

I’ve always been about taking a dish and making it healthier but as a mum navigating through the difficult toddler years, it’s become even more important. Don’t get me wrong, Bella has some healthy (and odd) favourites – avocados, raw cauliflower, raw mushrooms and any kind of fruit – but if she had her way, her diet would consist mainly of mac and cheese, chocolate, fries and lasagne (after scraping out all of the meat sauce).

Continue reading

FEED ME: raspberry and white chocolate muffins

There’s a coffee shop across the road from my office and they sell these ginormous mixed berry and white chocolate muffins.  If you’re lucky, they’ll still be warm from the oven.  When I feel like treating myself, I love popping down there for one and a small soy latte – heaven!

Processed with VSCO with a6 preset

Continue reading

FEED ME: 10 minute laksa

Sometimes I just need that Asian hit.  I need it fast and I need it to be good.  Whilst my mum taught me a great recipe for laksa – it takes nearly two hours from start to finish.  I’ve come up with this recipe and it’s fail proof and the best part is, it’s made using things that are found in a regular pantry and it takes 10 minutes.

Continue reading

Heaven in a jar: hazelnut spread

I love Nutella as much as the next person but the ingredients scare the life out of me. Nutella played a significant part of my childhood and I didn’t want my little girl to miss out on some spreadable hazelnut goodness. 


We tend to have this three ways – straight from the jar (spoons optional), as a dip for bananas and on crepes. 

You can buy the roasted hazelnuts from a store but I much prefer to do it myself. If you decide to follow, this will be the longest step. The rest is simply putting in a food processor or blender and pressing a button. 

Recipe in The Australian Women’s Weekly – Super Foods & Power Juices


210g roasted and skinless hazelnuts

25g cacao powder

1/4 teaspoon sea salt flames

125ml unsweetened almond milk

80ml pure maple syrup

1 tablespoon pure vanilla extract

1 tablespoon coconut oil 


1. Blend all ingredients together until smooth. (I used a food processor as my blender is broken *sigh*)

2. Spoon into an airtight container. Keeps in the fridge for a month.