Life Goes On

Hey guys, sorry it’s been such a long time since I’ve posted on here, but as you know, I’m at uni, and what that means is that I have a bucket-load of assignments I have to do, and over the last few weeks I have had a lot of them, and, let’s be honest, I didn’t need another reason to procrastinate!

I actually have another assignment to do this weekend, but my guilt, combined with confidence that I will finish this assignment has allowed me to do a quick catch up post, so you guys can see what I’ve been up to.

If you follow me on Instagram, Tumblr, Twitter or are a personal Facebook friend of mine, you are likely to have seen most of these photos already, but no matter.

I am a big fan of Instagram. I love being able to take photos on my phone and make them look fancy – cause I can’t really afford/understand how to use an expensive camera – and I love seeing what my friends and the other people that I follow are posting. It makes my day a little brighter and more interesting when I’m cooped up at home doing assignments that are making my head explode. So here they are folks – enjoy!

Matt made these super dooper Tuna burgers one weekend, and we sat out in the sun to eat them (below). He’s good like that – making me food while I study – gotta love him!

I’ve really gotten into porridge again lately with the colder weather, and while the berries were still cheap, I was putting them on there for antioxidants and flavour. Berries are no longer in season, but I managed to get two big and beautiful pomegranates that I will empty out and use – I think I might get a whole bunch and freeze them like Nigella does – genius! And let’s not forget, you can’t have porridge without…

HONEY! Beechworth Honey is a great company in country Victoria that are so passionate about the honey that they make. Matt did a bit of an environmental internship for them a few years ago, so we know how passionate they are, which is why we continue to support them. And their honey is DELICIOUS!

Speaking of honey, my Bumble-Bee (aka. Belinda) painted this amazing nail art on my nails last week. I’m actually not one for getting my nails done usually, but lately I’m into it, and it’s hard not to like it when somebody else does it for you! I got SO many compliments while I had them, and saw someone actually do their own version, which I thought was pretty cool. Go Belinda!

Sadly, last weekend I got all pretty to go and meet Matt at a party around 11pm, but something told me to check my licence – and I am so lucky that I did, because it had expired 3 days previous. So basically, I got all dolled up for a party, that I couldn’t go to because I couldn’t get there (no, I will not take the train by myself that late at night, sorry). It was very annoying!

On Sunday last weekend, I did get some social time, because Emma and Sam invited Matt and I over so that the boys could brew beer and talk about beards (grr – manly!). It was such a lovely day, because we just got to hang out with lovely mates and they fed us this beautiful pumpkin soup with croutons that Sam made from chickpea flour, because he wasn’t sure if I ate wheat – how sweet is that?!

The thing about Sam, is that he always surprises and inspires me with his cooking. He’s very adventurous, and cooks really beautiful and holistically minded food, even though it’s not really how you would think someone doing a PHD is biochemistry would cook.

So the point I’m trying to make is that, I was in a bit of a slump with my cooking, and that day inspired my adventurousness back into my cooking, and a great example of that is this simple breakfast that I made for myself, with the dukkah that Emma and Sam made for us for Christmas. It was so full of flavour and really made my day.

I’m not quite sure why, but lately, I am LOVING satay! This may not sound strange, but usually, I’m not a big fan of satay. And now, all of a sudden – I am! So, a few weeks ago, as a birthday present, Sharee and Joel offered to take me out to dinner wherever I liked, and I had never been to Vegie Bar, Fitzroy before (which most people find very hard to believe, and after dining there now I am not surprised at this reaction), so that is where we went. I ordered this amazing tempeh stirfry thing, full of greens and satay sauce – and it blew my freaking MIND HOLE!!!! I don’t know why I don’t eat at Vegie Bar all the time – the best way to describe it is, ME – ON A PLATE! Fucking amazing.

This week I was just cooking for myself because Matt was away again, so inspired by Vegie Bar, I cooked this Sticky Satay Lentil Stirfry with 100% buckwheat noodles and nearly died of deliciousness! It is vegetarian/vegan, and I used lentils that I had soaked and rinsed for a day or two, and natural peanut butter with ginger and sweet chilli sauce and tamari. SO GOOD! And wheat-free incidentally.

This is Matt’s record player that I bought for him and probably use more than he does. I was in the mood to listen to some Split Enz, so I did.

Unfortunately, this is the biggest that I can get this photo, but as you can see, it is a GIANT PORTABELLO MUSHROOM! Bought it for shits’n’gigs really, and spent a long time laughing at Anthony’s ideas for wearing it to the Melbourne Cup as a fascinator for Fashions on the Field – BA-DUM-CHSHHH! Bahahahahahahahaha! That guy just cracks me up!

Yesterdays lunch – Steak and Stirfry. We happened to have one frozen steak in the freezer, and after thinking I would have to go back to the supy, I found it and came up with this. It was quite spicy, but oh so delicious, and I am very please with myself.

Last but not least, these are the brussels sprout seeds we planted two weeks ago and they have sprouted. We have others too, but I love the look of these ones.

Have a great weekend everyone, and thanks for your patience, I will try to post at least twice next week.



Beetroot Hummus

Sometimes, you’ve just gotta do something that inspires you, and for me, that thing is cooking.

Inspired purely by a bunch of beetroot I saw last night while grocery shopping, I thought I would make my own version of beetroot hummus to snack on while I study today. And this is how I did it.


2 whole beetroot

1 cup/1 can cooked (and thoroughly rinsed) chickpeas

2 Tbl extra virgin olive oil

1 Tbl tahini

3 spring onions, chopped into 3cm sticks

2 cloves garlic, peeled

Small bunch of parsley, roughly chopped

1 tsp cumin

1 tsp honey

Juice of 1 lemon

Salt & pepper to taste

1. Peel two whole beetroots and chop into large cubes. Place in a small saucepan and cover with water. Simmer for 20 minutes or until tender (test with a fork).

2. Blend  chickpeas with 1 Tbl extra virgin olive oil and tahini. This step can be tricky with a blender, so stop whenever it gets stuck and mix it up a bit. Blend until mostly broken down, but it’s ok if it’s still a bit chunky. Remove this from the blender.

3. Blend spring onions, garlic, parsley, 1 Tbl extra virgin olive oil, the cooked beetroot (including the water it was boiled in), honey and cumin.

4. Add the chickpea mixture and blend again. Again, this might get stuck, so stop and help it out by mixing it. Squeeze in the lemon juice and taste. Add S&P if needed.

I found this made 3 batches, so I kept one for today and froze the other 2 for another time.

Serve with vegie sticks.


Monday Top 5 – 16th April

Here are the Top 5 things that made my Monday great:

1. My new issue of Frankie magazine arrived in the mail today

My lovely housemate Anthony bought me a subscription for Christmas, so it’s the gift that keeps on giving! He’s a keeper, my Anthony!

2. I purchased Lush’s face moisturiser, Imperialis, with the rest of my birthday money

I’ve been using the cleansers and soaps all weekend and watching my skin improve day-by-day, while slowly falling more and more in love with Lush. To top it off, I used my Cupcake mask last night in the bath, and I don’t think my skin has ever felt so soft (and I have used MUCH more expensive products in the past). After cleaning it with such beautiful products, I thought it only fair to my skin that I follow it up with a moisturiser to match, so off to Lush I went, and Imperialis is what I came out with. So far, so happy!

3. I started my day with a yoga routine

Simple, but so effective. It is easy to forget how good I feel when I start the day with yoga, and I haven’t been very devoted to it of late, so I’m very proud that I managed to motivate myself, because all day I felt blissful enough to get me through.

4. I cooked myself a delicious and nutritious dinner-for-one

Matt is away on business this week because he is a grown up, and Anthony sorts out his own meals at the moment, so for the first time in a long time, I cooked dinner just for myself. It was very easy; bbq chicken breast (the rest to be used in other meals) and stir fried veg in garlic, oregano and lemon juice. Quick, easy and oh-so delicious! And enough leftover for my lunch tomorrow.

5. I’m feeling rested

Yesterday we got back from my birthday weekend, which was a fantastic weekend in Anglesea, Victoria, filled with beach games, sunshine, canoeing, touristy times, board games and lovely mates, and I am feeling incredibly happy and better for having such a wonderful break.

So that’s my Monday Top 5. Have a wonderful week everyone!


Pumpernickel Toast w Mackerel and Avocado

This extremely easy breakfast is chock-full of good oils, antioxidants and minerals for brain, heart, skin and hair health, as well as fibre and protein for sustained energy for the morning. I use mackerel for several reasons; it tastes less fishy than other types of tinned fish, so it’s easier to eat if the fishy taste and smell usually turns you off  (and unlike sardines, you can’t see fish spines – eww!); it’s a smaller fish, so there is much less mercury for the amount of omega-3 you are eating, so you can eat it every day if you like, and; of course, it is a great source of omega-3, in particular, DHA, the fish oil that is most important for brain and nervous system health.

All of these ingredients are available at the supermarket, although I did use organic rocket, supermarket variety is fine.


1x tin of mackerel

2x slices of pumpernickel bread (I got mine from Coles)

1/2 x avocado

rocket leaves

extra virgin olive oil


Toast your bread, then spread on chunks of soft avocado. Drain your mackeral, chop into small chunks and pour onto the toast. Rinse the rocket leaves and place on top. Drizzle with olive oil and crack over some pepper to taste.

See – easy! So have a go, and let me know what you think.