Honey roasted almonds

This is so simple it barely counts as a recipe, but it makes a great healthy (and sticky) snack when I get bored of just plain almonds.


Oh yeah and some hazelnuts got in there too

Honey roasted almonds


  • 1 cup almonds
  • 1 teaspoon coconut oil, melted
  • 2 teaspoons honey


  1. Preheat oven to 150 degrees Celsius
  2. Spread the almonds over a tray lined with baking paper and drizzle the oil and honey over. Stir them around until they’re evenly coated.
  3. Bake for 10 minutes, stirring halfway.



Paleo Frittata Cups (and wool joy!)

Heyyy you guys… My wool arrived!*9CCFC4EA-C0D2-42C3-B855-C07EAF35246A

*Happy dance*

I just got it yesterday and I’m so happy with it. I’m especially loving the Hazelnut colour. It’s got a little more red in it than I expected, but it’s just divine. I can’t wait to start my scarf!

I can’t think of a good way to transition from wool to eggs, so I’m just gonna go ahead and jump straight to the recipe now, okay?

Paleo Frittata Cups - Nothing in Particular

 Paleo Frittata Cups


  • 1 rasher of bacon, finely chopped
  • 1 1/2 cups zucchini, finely chopped
  • 1/2 cup each of capsicum, grape tomatoes and fetta cheese, finely chopped (kinda getting sick of saying that)
  • 1 spring onion… you guessed it: finely chopped
  • 4 eggs
  • Oil for frying
  • Pepper to taste


Preheat oven to 180 degrees Celcius

  1.  Fry the bacon in a little oil
  2. When the bacon is almost cooked, add the zucchini and capsicum and fry until soft, then place on a piece of paper towel to soak up any excess oil.
  3. Whisk the eggs in a bowl, then add all other ingredients except pepper and mix.
  4. Divide the mixture evenly between 4 large nonstick muffin cups (silicon works best), sprinkle with a little pepper and bake at 180 deg C for 20 minutes.

Enjoy! These are nicest fresh, but they’ll keep in the fridge for about a week. They’re great for breakfast or with a salad for lunch 🙂


Stewed Peaches with Greek Yoghurt and Dark Chocolate

Happy belated New Year! Here’s a recipe I came up with to replace my usual grilled peaches while my oven was broken 🙂

Stewed Peaches


4 peaches, halved and stoned
1 cup water
1/4 cup white wine
2 teaspoons vanilla extract or one vanilla bean, sliced in half lengthways
Greek yoghurt
Dark chocolate, at least 70% cocoa

1. Mix water, wine and vanilla in a saucepan and bring to the boil.
2. Add peaches, reduce heat and simmer, covered for 3-5 minutes
3. Remove lid and simmer for a further 1-2 minutes
4. Divide the peaches among four bowls, pour a little of the syrup over and serve with a dollop of Greek yoghurt and grated chocolate.

Chocolate Bananaberry Smoothie

Happy New Years Eve Eve! I can’t quite believe that the year’s almost over, it feels like it’s gone by so fast! Mind you, I think I say that every year. I was also slightly surprised to realise this blog’s been going for a whole year! During that time, I’ve revised and re-revised what I want this blog to be, and I think I’m finally starting to settle on what I want. Until I change my mind again.

I have to admit I’ve been a bit lax foodwise lately. What with going camping in Cohuna, and all the Christmas food, I’ve not been eating all the things I should, and have had a fair few things I shouldn’t. In my defense, you try saying no to one of my mum’s mince pies. Or for that matter, eating anything other than toast for breakfast when you’re living in a tent. Not possible, I tell you. But we’re back home now, back to civilisation and blenders, and all the mince pies are finished, so I have to start remembering that I can make things other than toast for breakfast.
Chocolate Bananaberry Smoothie (dairy free, no added sugar)
Like a chocolate bananaberry smoothie! It’s dairy free, no added sugar, and tastes delicious. Just what I need to make me feel healthy again.

Chocolate Bananaberry Smoothie

Serves 1


  • 1 1/2 bananas
  • A handful of mixed berries (fresh or frozen)
  • 1 – 2 tsp cocoa
  • Dash of cinnamon
  • 1/2 cup almond milk
  • 2 – 3 ice cubes (if using fresh berries)


Put all the ingredients in a blender and blend until smooth. Pour into a tall glass and enjoy!


Not Really Greek Salad

Summer is almost here and already it’s getting way too hot. Actually, as I write this it’s like 16 degrees and I’m wrapped up in a blanket. But the last couple of weeks have been crazy hot, and all that sunshine had me craving summery foods like salads and barbeques. So in preparation for when/if it gets hot again (’cause in Bowral, who knows?), I present my (sort of) Greek salad. Which isn’t really a Greek salad.

(Sort of) Greek Salad

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Chicken Walnut Salad with Creamy Mayo Dressing

This recipe was inspired by a salad I had at a takeaway in Perth. It was so simple, basically just lettuce, chicken and a few walnuts, but the dressing was what really made it special, turning a boring side salad into a delicious main meal. This recipe is for a single serving, but you can easily multiply the amounts to make enough for a family.
Chicken Walnut Salad with Creamy Mayo Dressing

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Baked Scotch Eggs

Scotch eggs are one of those things that never fails to get a WTF? reaction from those unfamiliar with British haute cuisine. Really though, I fail to see what’s so strange about it. No one sees anything weird about eating eggs and sausages together for breakfast, and all scotch eggs really do is combine the two into a convenient, protein filled snack.

Scotch Eggs done2

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Lunch: Stuffed Mushrooms and Haloumi

This was one of those “look in the fridge and throw random items in a frying pan” meals. I wasn’t really paying attention, so it’s a bit vague on measurements and timing.

Stuffed Mushrooms and Haloumi


  • 2 1cm thick slices of haloumi cheese
  • 2 chestnut mushrooms (or any biggish mushroom)
  • 2-3 grape tomatoes, thinly sliced
  • About 2-3cm wide slice of red capsicum, thinly sliced
  • Basil, oregano and pepper to taste
  • Fresh Parmesan
  • Small amount of oil for frying


  1. Fry the haloumi and mushroom on a medium heat until haloumi is light brown on one side
  2. Turn the haloumi and the mushroom over and ad the tomato and capsicum to the frying pan. Sprinkle tomato and capsicum with oregano, basil and pepper and fry until haloumi is light brown on other side
  3. Fill the mushrooms with the tomato and capsicum mix and top with some shaved parmesan

Stuffed mushrooms