Hello everyone

It has been a while since I’ve written in this section of my blog. I have so much to write about but I’ll keep it as short as possible and leave the rest for another day. If you are following me on Instagram, you will have noticed that I have been placing a lot of energy into healthier eating habits while inspiring others to do the same. I’ve said it before and I’ll say it again- bearing a child and then giving birth can turn your body to shit. I’m not talking about appearances either. I’m talking about within and it’s up to you to ensure you look after yourself and recover. I’ve tried to focus on my health before and literally gave up on it. FAIL.

However this time things have changed. I’m extremely motivated, conscious, mentally prepared and keen to cut down on processed foods while getting fit. So here’s what I’ve been up to.

1) Steering away from fashion, I invested in some magazines to get some inspiration and lucky for me there was an artical about veganism in the fitness mag. Although I’m a vegetarian, like the lady in this particular artical we hate to preach about fruits and vegies. It’s our chosen lifestyle, the benefits are visible and we feel good about it.


2) If there’s one thing I can’t kick it’s snacking on whatever is in the pantry from chips to chocolate. I’ve now always got healthy treats and a variety of chopped up raw fruits and vegies in the fridge. Problem solved.


Fruit, coconut, chocolate and mixed nut balls rolled in macadamia


3) Not sure why I thought I’d get away with it, but last year I turned into a chip eating monster. Every time I ate out I’d have a side of hot chips and glass of wine just because. These food items have been banished. At least until Summer is over and hopefully my body won’t crave for it anymore come Winter time.


4) Jars are great for layering different foods. Best of all you can see exactly what you’re digging in to. Most nights I’ll prepare the jars up with something wonderful and pop it in the fridge over night so theres something yummy to wake up to. Once more I could take it to work with me if I’m short for time in the mornings.


Muesli in soy milk (overnight) layered with banana, vanilla bean yoghurt and fresh berries


Chocolate granola, muesli, orange and pomegranate pudding

5) If I ain’t filling up jars, I’m blending up smoothies for the family. These taste as wicked as they look. Unfortunately I don’t have recipes for them as i tend to throw fruit in the blender however I found this link which has a good selection of recipes for you to choose from.


Berry, banana and pomegranate smoothie topped with pomegranate jewels


Rockmelon, orange and pomegranate smoothie


Mixed Berry and banana smoothie

6) I’ve only read good things about going raw. Now, I to have decided to eat a portion (if not entirely) of all my meals raw. Takes some creativity but there also some fantastic recipes out there if you need a little inspiration. Website I enjoy looking at include:

As for the family, they don’t rely on a plant based diet and I do my best to ensure that they are satisfied with a variety of meals. Personally I don’t think it’s fair to push them into a lifestyle I’ve chosen as long as they respect it.


Rice paper rolls with carrot, apple, cucumber, pumpkin seeds and cashew butter


Raw vegetable stack with layers of pumpkin, zucchini, beetroot, hummus topped with cashew butter and pumpkin seeds and a side of rocket and spinach salad.

7) Exercise definitely helps. Eat well and exercise. There are no other fitness tricks in my book. The commitment I’ve made is 20 minutes of physical activity a day. Most of the time I’m going for walks and I even get the free weights out while I’m watching TV. Yep!

8) Finally, detox. Yesterday, I placed an order with Pressed Juices for the 3 day advanced cleanse so will let you know how it all goes!


Every now and then I will allow myself to indulge (encourage you to do the same), but for the most part I’m off to a good start.  On occasion I will post my recipes up but where I don’t, links to similiar if not the exact ones will be provided.

In the meantime, remember that you are what you eat.

Catch you later and thank you for reading.

Sovanny x

Connect with Mode Madison



Hello gorgeous people

I wore this outfit on Sunday so this post is a little delayed. I had to post about it though because there’s a little story behind these trousers.

For those that have been following me for quite some time now, you will all be aware that I committed to not purchase any new clothing for the entire 2013. As crazy as this commitment sounds I have no new clothes and everything I have blogged about to date is old- this years effort to contribute to less cosumerism and still remain as stylish as possible.

These trousers are one of three that I purchased from Banana Republic back in 2010. They were straight legged trousers with slightly flarred bottoms. I no longer liked the cut of these trousers but I didn’t want them to go to waste either. Also since petite trousers with just the perfect length for me are so darn hard to come by and new trousers aren’t an option I took them to the tailors. I had the all trousers modified requesting to have them cut in narrow down the legs. They turned out beautifully.

Things have certainly changed since I never do this. My old self would have donated these trousers or simply left them in a dark place never to be worn again. So there you go. A little something to think about for all those items you own that may never be worn again.

I know this story may not seem significant but it is! No new clothes for a year is a huge commitment for someone who’s a clothes lover to make.

Thanks for reading. Xxx


Easy Sweet Corn Soup

Hello lovelies

I make this soup almost weekly. It’s a delicious winter warmer and takes me approximately 15 minutes to whip up.

So whats in it?
2 x 400g tins of sweet corn kernals
2 x 400g tins of creamed corn
3 eggs (separate the egg whites)
1 level tablespoon of powdered vegetables stock (chicken stock is fine)
1.75 litres of boiled water
2 cloves of garlic
1 tablespoon of olive oil
1 level tablespoon of tamari (soy sauce is fine)
Pepper to taste
Fresh parsley to garnish

The simple instructions
1. Boil your water in a kettle
2. While the water is boiling, finely chop up the garlic
3. Heat up the pot, add in olive oil and toss in the garlic. Lightly stir until brown and then add in your boiled water
4. Add in your stock, soy sauce and corn in the pot. Stir gently until ingredients are thoroughly mixed together.
5. Turn down to medium heat and cover the pot with a lid and leave for 5 minutes.
6. Uncover the pot and whisk in your egg whites.
7. Scramble the egg yolks and add that in to the soup mixture. You will notice your soup begin to thicken
8. Add pepper to taste and cover for another 5 minutes.

Serve warm with some chopped up fresh parsley and enjoy.

That’s it. So simple and makes the perfect lazy dinner recipe.

Thanks and enjoy. Until next time.



Hello lovelies and thanks for coming by my blog.

Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.

So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.

Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.


So what’s in them
1 cup of white quinoa
Half cup of frozen peas
3 eggs
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
Olive oil

The simple instructions of how to make them

1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.


2. When the water begins to boil, add in the frozen peas and leave on high heat.


3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.


4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.


5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.


6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.

7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.


This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.

I hope you and the little one enjoys this recipe.



Hello gorgeous readers

I am sure many of you can relate when I tell you that the eating habits of my little one is forever changing. Now at 14.5 months old, this has resulted in providing her with strictly healthy food to try lets try every thing mummy eats. Sound familiar?

Although I try to eat healthy all the time, let’s just say not all of what I eat is green and glorious. On my days off work we either head out to a nearby cafe and eat something off the menu which is fun or I whip up something fresh at home with whatever is in the fridge.

Since finger food is easy for her to eat independently I decided that for Friday, fritters it was and that way I can eat some too.

So whats in them?
2 eggs
Half small organic zucchini
Half small sweet potato
Half cup of grated cheddar cheese
1 cup of wholemeal flour
1 tablespoon of Rice bran oil
Pinch of pepper
Pinch of cumin

The Simple Instructions
1. Crack 2 eggs in a bowl and wisk until thoroughly beaten.


2. Grate in the same bowl your sweet potato and zucchini.

3. Add in cheese, flour, pepper and cumin and then mix all ingredients thoroughly together.


4. Heat up a non stick pan with some rice bran oil on high heat.

5. Using a tablespoon, scoop the mix and tranfer it to the pan.


6. Let the fritters sit until golden brown then turn down the heat to low and flip the fritters so it cooks on the other side.


7. Once they are golden brown transfer the fritters to a paper towel prepared plate to soak up the oil


8. Serve warm.


The mixture will make betwen 15-20 fritters.

I am proud to say my little on loved it. Hubby would have liked some more seasoning which is easily done.

Enjoy and I hope this dish is as much of a big  hit for your bubba as it was forine.

Thanks for reading this post and enjoy the rest of your weekend.



Mmm lunch. Cannelloni with crushed nuts, sesame crackers and raw salad using the pulp from my green juice #healthy #foodporn #photooftheday #delicious #vegetarian #cleaneating #veghead #trendymommalifestyle #eatwell #lovelife



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