How low can you go?

I can go low, very low. Low carb, that is*.

How good does that salad look?

Absolutely phenomenal - and it tastes even better!

I've been a fan of The Londoner for ages now and am working my way through her recipes. Beth put me on to this winner after I'd dabbled with the Travelling Noodles over the school holidays. They were a hit and a half, I'll tell you that much!

See here for the recipe.

Anyway, thanks to my spiffy new spiralizer, I'm discovering all sorts of delicious vegetable pairings.

This low carb pad thai is a cracker and packed with flavour - and all things nutritious.

Recipe follows below, but in the spirit of transparency and being authentic, I thought I should include a pic of my attempt below. It's not pretty, but it packed a punch! A very picky and hard to please friend rated it 9/10 on Sunday night. That's good enough for me!

When you eat it with chopsticks, it even feels like a naughty takeaway deal. Fun!

To make enough for two generous portions, you’ll need:

• 1 Cucumber
• 2 Large carrots
• 2 Spring onions
• 1 Handful of fresh coriander
• 1 Handful of fresh mint
• 1 Handful of peanuts (roughly chopped/smashed)
• A couple of handfuls of shredded chicken/beef/duck/prawn/tofu/omelette/whatever you fancy!

Dressing:

• Juice of 1 lime
• 3tbsp Sesame oil
• 3tbsp Soy sauce
• 1tbsp Fish sauce
• 1tbsp chilli flakes
• 1tsbp honey
• 1 Clove of garlic

Start by turning your carrots and cucumber into noodles/ribbons. Pop them into a large bowl. I added zucchini as well - it's a  bit firmer than the cucumber and not as watery, I really like it - adds a  bit more crunch.

Use a pair of scissors to snip the spring onions over the top.

Add your protein. I went all out on Sunday and did egg omelette, prawns and chicken. Delish!

Snip over your coriander and mint.

I also like to add bean sprouts for a bit of extra crunch.

Dressing

Peel your garlic, add the rest of the ingredients. Shake/whisk until combined. Pour over salad.

Top with crushed peanuts and serve. Ah-mazing.

Recipe from here

*But only on the odd occasion, fear not! Nothing beats carbs for ultimate comfort meal :)

Salad session

Happy Boxing Kangaroo Day! It's like the day after Christmas, you know, Boxing Day. But it's the day after Australia Day. With an Aussie twist. Clever, hey!?

What did you do for your celebrations? I ticked something off my Victorian Bucket List and headed to the Hanging Rock Races. It was cold, but beautiful. A really nice day out - just wish I'd worn warmer clothing. 

I was starving when I got home and for once, could peer into a fridge full of groceries and take my pick of what I felt like for dinner. It's a rarity to have a well compiled fridge with meals planned for the week.

One of these meal plans included Pete Evans' chicken and avo salad that I saw in the recent Gourmet Traveller (thank you Optus for my three month free subscription!).

It was so easy to whip up and was enjoyed by all. I have sent the recipe off to a few friends already with strict instructions that they must try it. Immediately. But think it's only fair I share the love wider. So yummy. And healthy, I think?

Ingredients2½ tbsppine nuts1ripe but firm avocado, diced500 gmwhite or Savoy cabbage, thinly shredded300 gmleftover roast chicken, shredded60 ml (¼ cup)extra-virgin olive oil (optional)60 ml (¼ cup)lemon juiceSmallhandful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn (I used coriander)Method

• 01
• Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.

• 02
• Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress salad with avocado, season to taste, transfer to a platter and serve.

Holidaze

Nothing gets the year off to a good start like a holiday only two weeks back into work.

I've been back for eight days yet I'm flying off for a long weekend in Nelson, New Zealand tomorrow. I'm heading to a wedding of relatively new friends and can't wait to indulge in some holiday feasting. The wedding is at a winery, need I say any more?

Our holiday house has a spa on the rooftop so I've been madly scrubbing off remnants of old fake tans in readiness for a spray tonight, and if you follow me on instagram, you'll know I've been prepping for a bather-ready body with a week's worth of cabbage soup diet. I'll do a post on that next week.

I can't promise I'm "bather-ready" as such, but I have kicked the Christmas kgs to the curb at least. A darling friend shared some wise words with me yesterday that another gorge friend had bestowed on her: "you need to be body proud and just rock it"

So let's rock it friends. 

Bon voyage xx

Clothesline decorating

How much fun is Christmas?! It's a great excuse to get everyone together to celebrate the ups and downs of the year. I know there are lots of bah humbugs out there who curse the frantic festive catch ups in the lead up to Christmas, but I revel in them.

I indulged in the merriment of the season gathered my Melbourne family for lazy Saturday drinks at my place. I am so grateful for my little support network over here. I haven't made many friends from scratch, but rather borrowed from my existing friends' pool of friends. Sharing is caring, right?!

Well, we all know I love a nibbles platter or two so experimented with a few Michelle Bridges canapé options and some serious sangria - red and white.

Fun fun fun! My laptop is flat so I can't link to recipes right now but stay tuned for these guilt free treats that I'll share tomorrow.

Ps. My housemate is caving, she even helped put up the decorations. I can be very persuasive when I try ... and I find bribery works!

 

Update: Links to recipes below

 

Donna Hay's white sangria

 

Mexican dip

 

Christmas cakes

 

Traditional sangria

 

Beetroot and goats cheese tarts (my own little concoction)

• Puff pastry rounds (a scone cutter is about the right size for mini muffin tins)
• Beetroot relish (hello Beerenberg!)
• Goats cheese
• Fresh mint

1. Cut out the puff pastry rounds and line mini muffin tins (spray tin with non stick oil first)
2. Prick the bottom of each pastry round with a fork
3. Fill each cup with a small dollop (not quite a teaspoon) of beetroot relish (do not go overboard otherwise it will spill over)
4. Top with a sprinkle of goats cheese (about half a teaspoon)
5. Cook in a preheated oven at 180C until puffed and golden
6. Cool in tray until easy to handle and then transfer to wire rack
7. Sprinkle with torn mint leaves and serve

 Michelle Bridges 12WBT Chicken & Herb Tartlets

• 1g Olive oil spray        
• 2 1/3 slices Wholemeal mountain bread (58g)
• 250g Cooked lean chicken breast, diced
• 2 stalks Celery stalk (40g), finely diced
• 2 tablespoons Chives (6g), finely chopped  
• 2 tablespoons flat-leaf parsley leaves (6g), finely chopped
• 1 teaspoons Lemon zest (5g), finely grated        
• 2 tablespoons Low-fat natural yoghurt (40g)        
• 2 tablespoons low-fat mayonnaise (40g)

Method

1. Preheat oven to 180°C. Lightly spray 20 holes of a 24 hole mini muffin tin with oil. Cut each full piece of mountain bread into 9 even squares. Cut the 1/3 bread into 3 squares. Press into prepared holes, to form a shell. Spray lightly with oil. Bake for 8-10 minutes, or until golden and crisp. Remove from pan and cool on a wire rack.
2. Meanwhile, combine chicken, celery, chives, parsley, lemon zest, yoghurt and mayonnaise in a medium size bowl. Season with freshly ground black pepper.
3. To serve, spoon 1 tablespoon of chicken filling into each tart shell (you will have one extra shell).

Michelle Bridges 12WBT rare roast beef, white bean and red pesto crostini

• 1 baguette sourdough (80g), cut into 20 slices
• 1g Olive oil spray
• 2 teaspoons Olive oil (10g)
• 1 cloves Garlic (3g), crushed
• 1 cups drained cannellini beans (173g), drained and rinsed        
• 2 teaspoons Lemon juice (10g)        
• 1 tablespoons flat-leaf parsley leaves (3g), chopped        
• 2 tablespoons Chives (6g), chopped        
• 150g Lean beef fillets        
• 5 teaspoons Sundried tomato pesto (25g)

Method

1. Preheat oven to 180°C and line a large baking tray with baking paper. Place baguette slices on tray and spray lightly with oil. Bake for 10 minutes, turning once during cooking, until golden and crisp. Set aside to cool.
2. Heat olive oil in a small saucepan over medium heat. Cook garlic, stirring, for 30 seconds or until fragrant. Add beans and cook, stirring, for 30 seconds more. Add lemon juice, parsley and half the chives.Transfer to a food processor and process to a rough puree. Add 1-2 tablespoons hot water if too thick. Set aside to cool.
3. Spray a small frying pan with oil and heat over high heat. Cook steak for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes. Cut into 20 thin slices.
4. To serve, spread some white bean puree over each crostini. Top with a slice of beef and a small dollop of pesto. Serve immediately, scattered with remaining chives.

 

Daytime pyjamas

So Melbourne, what's with all the lycra?

Seriously, every weekend I'm made to feel like a huge heffer as I walk down every high street in town. There are guys and gals EVERYWHERE in their gym gear. Do people actually exercise or just laze around in their fluoro get up?

It's like the South Yarra uniform - those X full length leggings, long tshirt and puffa vest. And Ray-Bans or the like. Always a perfect blonde ponytail. And sometimes a NY Yankees cap. Now the cap, I can do.

It took me a while to get used to this phenomenon. I mean, I'm not unfamiliar with the concept of exercise but post brunch sweating? Not for me. What ever happened to lazy weekend sleep ins, slow starts in the morning before slipping into a pair of well worn and uber comfy ballet flats with a pair of tried and tested jeans and a nice top? Even a nice dress if the weather's warm?

No way, why would you peel out of your socially acceptable 'tracksuit' for those structured items!? Not in Melbourne. Lycra is the new black, ladies.

So I've decided to embrace it. Yep, you read right. I'm donning what I like to call my 'daytime pyjamas' and getting around in my lycra all weekend. My new gym pants even have a hidden zip and pocket in the waistband so I can hit the shops with a credit card. Genius.

And bloody hell, it's comfy. I'm especially digging my new neon pink, green and black cross over back sports bra. Who knew a sports bra so supportive and comfortable could even give you cleavage? If you've got it flaunt it, right Mum?!

And to top it all off, I'm even running. Oh yes, now you should be shocked. I've signed up for the Michelle Bridges 12 week body transformation. I'm afraid, very afraid. Everyone I know who's gone on it has had amazing results. But what if I'm that anomaly, the exception to the rule, the one that fails? I'm doing it with Bree so we send pics of our meals to each other along with words of encouragement and support. Bree is a lot more organised, disciplined and positives and she's seeing results while I just send her desperate texts "I'M STARVING! I HATE MICHELLE BRIDGES!"

But I'll stick to it. The recipes are YUM and the motivational videos are brutally honest. She's one unforgiving tyrant of a trainer, that Michelle! And it's nice to feel part of a community, a warm and fuzzy family of fatties, trying to change their lives one rice cake at a time.

So let this be a heads up for my future boyfriend . . . I'm currently in training to be the hottest girlfriend you've ever had.

Oh, and if you're looking for me, future boyfriend - I'm the one with the brown ponytail and good cleavage doing the Tan. Make sure you say hi!

Zucchini go lightly

Kicked off my week with a delicious dinner on the couch after Zumba last night.

Dad would be so disappointed in the lack of meat on this plate, but it was really good (even if a slice of bacon would've really topped it off!)

Posted it on instagram and had a request for the recipe, so here it is Miss Gemma:

Zucchini Burger

2 medium zucchini (240g), grated coarsely

1/3 cup (35g) packaged breadcrumbs

1 Tbspn finely grated parmesan cheese

1 green onion (scallion), sliced thinly

1 egg white, lightly beaten

1 Tbspn finely chopped fresh flat-leaf parsley

cooking oil spray

1 large brown onion (200g), sliced thinkly

4 green oak leaf lettuce laves

1 small fresh beetroot, peeled, grated coaresly (I sliced some tinned baby beets)

2 Tbspn tomato relish

2 hamburger buns, split, toasted

1. Place zucchini in strainer; squeeze excess water from zucchini.
2. Combine zucchini, breadcrumbs, cheese, onion, egg white and parsley in medium bowl; season.
3. Shape mixture into two patties
4. Spray medium frying pan with cooking oil; cook onion, stirring, about 10 minutes or unitl b rowned lightly. Remove from pan.
5. Cook patties in same pan until browned both sides and heated through.
6. Sandwich lettuce, patties, onion, beetroot and relish between bun halves

Tip: I think I'd try some minted yoghurt or something with it next time. And I'm sure you could use jar caramelised onions if you can't be bother frying up your own!

No guilt here

So if you're like me, you get home from work and want something quick and easy that excites the tastebuds.

Something that's filling and satisfying but not heavy on the calories.

Well, I think we may have found a winner, lovely readers!

(Actually, credits to my Mum who whipped this up after our Zumba class last night!)

Enter the Weight Watchers No Guilt Pizza.

I've experimented with a few of their suggested toppings before, but this one was a bit left of centre and really fresh and light.

And soooooo easy. Were there enough 'Os' in that sooooo?

Here we go . . .

Take one wholemeal pita

Spread with a tablespoon of pesto (we just used the stock standard basil)

Scatter a shake or two of chilli flakes over the pesto

Thinly slice zucchini and layer over the pizza base

Top with halved grape tomatoes (not too many otherwise it goes soggy)

Dollop low fat ricotta cheese on top

Bake in a pizza oven (or normal oven) until crispy

Serve with a scattering of torn flat leaf parsley and fresh mint on top

(We added chicken and grated cheese to Big John's - being a retired meat wholesaler, he's not really down pat with the whole vegetarian thing)

TDF readers. It's amazing.

Enjoy x

Spring nose best

Two of the best things about going for a walk after work . . . 

The smell of jasmine creeping over front fences

. . . and BBQs cooking in backyards.

There's no smell like it (Dad would be proud!)

Spring is in the air . . . and not long until daylight saving.

Happy times x

Pics from Pinterest

Rockin' Robyn

Hats off to Ralph Lauren for appointing Sydney plus-sized model Robyn Lawley to his latest advertising campaign.

She is drop dead gorgeous and most importantly, realistic.

I laugh when I hear that at Size 12 she's considered 'plus size' . . . maybe there's hope for me yet as a model . . . Ha! Not in this lifetime.

Surely guys (and girls) prefer a girl that looks like this - curvy, happy and not hungry. And they won't be afraid they'll break them!

Good on you Robyn!

Pics and story from news.com.au

Stressed-out men want curvier women

There's hope for me yet.

But I don't really cope well with stress!

Read the article here.

Pie in the sky

I'm not a fan of Winter weather, but I do LOVE Winter food!

I had some gorgeous friends over for dinner the other night and after a woolly and wild day of weather, I felt like something comforting and warm.

This normally means something stodgy and terribly bad for the waistline, but I found a super dooper easy apple and pear pie recipe that I will be repeating over and over again this season.

Apple and pear pies

Serves 2

1. Preheat oven to 180C.
2. Peel, core and thinly slice 1 medium apple and 1 small pear.
3. Combine fruit with 1 Tbspn lemon juice, 2 Tbspns finely chopped dried figs, 1 Tbspn caster sugar and 1/2 tspn ground cinnamon in a medium bowl.
4. Divide fruit mixture between two shallow 1 cup (250mL) ovenproof dishes (ramekins work well), cover with foil.
5. Bake about 10 mins or until fruit starts to soften.
6. Remove foil; top each dish with a scrunched sheet of filo pastry. Spray pastry with cooking oil; bake about 30 mins or until browned lightly.
7. Dust each with 1 tspn sifted icing sugar; serve each pie with 1 heaped Tbspn low-fat ice cream

Recipe from The Australian Women's Weekly 'the 21-day diet planner'

The Colour Run

I'm not a natural born athlete. Have you seen me run?!

In order to get the blood pumping and the beads of sweat dripping, I need to make exercise fun. I need an incentive.

And I think I've found one.

It goes a little like this . . . 

Take a bunch of people in crisp white jogging gear

. . . and add some totally safe, natural dye

. . . and run 5km to end up like this!

May I introduce you to . . .

Brilliant, yes!?

Look at those colours!

Get me there now! Have you ever seen anyone look so happy while exercising? 

I think not!

It's an American concept (like all wondrous viral campaigns from which I find so much inspiration) but I'd love to bring it to Australia.

We have the City to Surf and the City to Bay (of which I've run 6 of the 12km, yay for me!) and other charity runs, but nothing with so much  . . . well . . . colour!

Check out the youtube clip below for further inspiration.

Now this is something I'd be happy to break a sweat for!

The Colour Run. I'm sold!

Some light relief

If anyone else is like me, you're looking for some fresh, light food to help escape the oppressive heat and spring back from a far too indulgent festive season!

I made a scrummy salmon and couscous dinner the other night - but I have to confess I pan friend the salmon (in the lightest spray of olive oil) rather than steaming it (which I know is so much better for me) but I was craving the crunchy outside and soft middle of the lusciously pink fish, so frying it was.

As for the couscous, I made a fab salad for a BBQ with friends on Monday night and enjoyed the leftovers the next day. A simple but packed-with-flavour take on the versatile accompaniment.

Summer couscous

Serves 4-6

1 cup uncooked couscous

1 cup boiling water

handful of craisins (dried cranberries)

handful of pistacchios, chopped

zest of one orange

juice of one orange

1 tspn dijon mustard

1 tbspn olive oil

1 tbspn red wine vinegar

handful of coriander, chopped

salt and pepper to taste

1. Put the dry couscous in a bowl and pour the boiling water over the top. Cover with a tea towel and set aside. Leave for 5-10 minutes then fluff with a fork to make sure water is absorbed and grains can be separated.
2. While couscous is still warm, pour half of the orange juice over the couscous and mix through with fork.
3. Add coriander, pistacchios, craisins and orange zest to couscous and mix through.
4. To make the dressing, combine the olive oil, rest of the orange juice, red wine vinegar and dijon mustard in a separate bowl/jug and season to taste. Adjust amounts according to your own preferences.
5. Pour dressing over couscous salad just before serving and mix through. Serve with extra coriander springs on top.

My new best friend

"Hi, I’m Andie Mitchell. I am a 26-year-old passionate cook, baker, and friend to chocolate. Cooking and baking have always held a special place in my life- from the creation to the consumption. I am home in my kitchen. My heart, my history…they belong to that space between the stove and the sink. On any given day, I’m dreaming up a new recipe, eating a peanut butter and fluff sandwich, and/or embarrassing myself publicly."

So this is Andie, another foodie enthusiast and fellow blogger. My dear friend Adelaide introduced her story to me this weekend but I feel like I've known her forever.

Andie's story is fabulous. So inspiring, raw and authentic.

When Ad sent me the link to her blog, I was interested - love a new foodie find. But I did not expect to discover a tale of survival, courage and brutal honesty.

You see, five years ago, Andie lost 135lbs (that's 60kgs in our terms).

And she's kept it off.

As a yo-yo dieter myself, her story struck a chord with me. She doesn't preach two hours in the gym every day, she hasn't cut out desserts and beer and she still eats chocolate.

I like the sound of that!

So I'm taking a leaf out of her book and am following her advice. I promise to walk. Whenever I can. Walk to the shops, for morning coffee. Walk to work even (hmm, don't hold me to that one!).

Ad has promised to join me when she moves home (the countdown is ON!) and I might even learn how to use the ipod my brother gave me a couple of years ago. A Rocky soundtrack could be motivating! Or we might just start with Sia. . .

Find out more about Andie through her gorgeous blog 'Can You Stay For Dinner?'