Hello gorgeous people

Like most the last thing I want to do after a long day is cook. There were two capsicums in the fridge and some leftover quinoa and vegetable soup.  So being my spontaneous self I decided I’d use the leftover soup as stuffing and cook up some stuffed baked capsicum.

For some additional texture I added in cooked rice to the soup, mixed it thoroughly and then placed a few scoops into my halved capsicums.

I then placed the capsicum in a baking dish, surrounded it with some extra soup so it wouldn’t dry, sprinkled over some cheddar cheese and then wacked it in the oven.  I cooked it at 180 degrees celsius and had it in the oven until the cheese started the brown.

Served it up with some bread and garnished with spring onions. Soo good….so little effort.

I got a thumbs up from hubs and he hadn’t even realised that I had used the left over quinoa soup from several nights ago!  Something you may want to give a go with your leftover soup.

Thanks for reading xx


Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Olive oil
Powdered vegetable stock
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.




Dinner is served. Spiced pumpkin, lentil and red quinoa soup topped with spring onions, hot peppers, walnuts and Marys gone crackers. So yummy. More details on the blog later in the week.


Hello lovelies

Once again, a basic recipe that I thought I would share which your little one might enjoy.

If you do a google search for congee you will notice that like pasta dishes, there are many congee variations and recipes.

Growing up, my mum would mostly make us an elaborate congee for breakfast and basic congee for when when the kids were feeling unwell. When unwell, as a child I remember it being the perfect food. Not only was it easy to swallow, the fact that it was bland also made easy to digest and would keep my tummy nice and warm.

Now, on the rare occasion I would make my husband and I congee for breakfast however, it has been a really long time. So over the Easter weekend during a visit to see my girlfriend and her family, she brought back memories when I saw her feeding her little man some congee for breakfast. My little girl couldn’t just sit and watch her friend eat, so she had to have some too. One and a half small bowls in fact. This was also about the same time little M started to feel unwell and (as they do) become really fussy with her food. I was therefore ecstatic when she polished the dish.

So for the next few days while I focused on looking after her and getting as much calories into my unwell bub, she downed congee for lunch and dinner 🙂

Whats in this congee?

1 cup of white rice
1 mushroom
A handful of spinach

The basic instructions on how to make

1. Rinse the rice in a small pot, then add approximately 3-4 cups of water and place the pot on a stove over high heat.

2. While you are waiting for the water to boil, finely chop up the mushroom and spinach. Once the water starts to boil, turn down the heat and cover the pot with a lid.

3. Occasionally check on the rice and when it appears just about cooked, add in the mushrooms and spinach, then turn up the heat and bring to boil for about 5 minutes.

4. Turn down the heat and place the lid on the pot again. Let the congee simmer for 5-10 minutes.

5. Your congee should now look like rice soup. Once the rice tastes soft enough to eat, turn the stove off and let the congee cool. You will notice that when the congee cools, the rice would have soaked up most of the water.

Serve warm.

You can make it fresh on the day and it should take you no longer than 30 mins. The second day I also added tiny bits of ginger to the congee as an effort to help aid recovery but I will leave that up to you and your bubs taste buds.

Thanks for reading and if all else fails on the food front, do keep this congee in mind.



Hello lovely people

I just whipped up a not so boring, delicious fried rice thats vegan fantastic. More details on the blog later this week.