29 April 2014

San Choy Bow

I'm not a huge iceberg lettuce fan so when we got one in our vegie pack this fortnight I knew what I was going to make straight away (as I definitely don't do it in salads, cause I'm strange that way).  I had a pack of beef mince in the freezer so this was a simple light dinner that was quickly added to my menu plan.  My version is not the traditional recipe, because I like to make things simple and cost effective, I used what I had on hand, still tasted awesome though!

San Choy Bow
Made 2 servings (but thats all we ate, no other sides etc)

  • 2 tsp minced garlic
  • 1 tsp mince ginger
  • 1/2 tsp mince chilli (more if you like it hot!!)
  • 450g beef mince (could you any type)
  • 1 large carrot
  • 3/4 cup frozen peas and corn
  • Splash of soy sauce (sorry forgot to measure it)
  • 1/4-1/2 cup water (if needed)
  • Salt to taste
  • Iceberg lettuce
  1. Spray a frypan with a little bit of oil and heat up.  
  2. Once hot add garlic, ginger & chilli and stir around.
  3. Add mince and brown off until half cooked.
  4. Add vegetables and soy sauce and mix around, cook until mince is completely cooked and vegies are soft.
  5. If you feel the mixture is too dry, gradually add a bit of water until your mixture is at desired wetness.
  6. Add salt to taste.
  7. Meanwhile core out a iceberg lettuce and remove the leaves gently so you get 'cups'.
  8. Serve mince mixture in the lettuce cups, fold up and tuck in!!!!
You could get creative an add any vegetable you like, or bamboo shoots etc.

ENJOY! :-)

25 April 2014


Everywhere I look for recipes to try out my bellini (normally by searching thermomix sites) I keep coming across this thing called CADA. For weeks I've just been skipping over it as I didn't really know what it was (you would think I would just read it and find out), but the name just didn't intice me (I'm strange like that! LOL).

Anyway, I finally read a post about it and it seemed easy and too good to be true, so I tried it out. Well kick me silly I should have tried it ages ago!  Wow it was so yummy, and so easy and so filling!!!!  Truly holds up to its reviews.... so good!!!!

Now I can hear some of you saying, so what is CADA...  Coconut + Apple + Dates + Almonds
Basically just chop the lot and eat with yoghurt.  Even hubby was seriously full until lunchtime yesterday, he was so surprised!  I didn't have almonds yesterday (typical Carley style I had to substitute) but I did have some cashews leftover and it worked a treat, plus I added seeds.  So technically mine was CADCS lol.

  • Coconut
  • Apple
  • Dates
  • Almonds
In bellini, thermomix or food processor, blitz up and serve (see super easy!)

This is one of those recipes you can change it up to suit your tastes easily. Use a variety of extras such as:
  • Mixed seeds
  • Different nuts
  • Ginger
  • Dried fruits
  • or top with fresh fruits as well as yoghurt!

To save time each morning, you can blitz up all the dry ingredients and store in small jars, then when you want to eat some, just chop up the apple (my trusty tupperware turbo chef came out of hiding for the apple as I prepped mine the night before).

ENJOY! :-)

24 April 2014

Rustic Trifles

I opened the fridge and found a few almost finished items and decided to make something out of them.  Not only did I save any wastage but these rustic trifles were actually really yummy!

Rustic Trifles

Layered with:
  • leftover unfrosted cupcakes
  • remaining jelly
  • the last of some homemade custard
  • half a tin of pineapple
  • topped with whipped cream


22 April 2014

Bucket List printable

Have you ever thought about doing something and then life seems to get in the way so you don't get around to it.  Me too!  Well no more.  I decided I need to make a bucket list and get around to doing some of the things I always wanted to do.  Not just normal everyday things, I mean things like going up in a hot air balloon or skydiving, things we only do once in a lifetime.  So come on, join me and make yourself a bucket list and set an achievable date to do them by.  Life is too short, lets have some fun!

Download bucket list here.

21 April 2014

Feta Stuffed Chicken

I love chicken, I could eat it every night so I'm always on the hunt for new ways to serve it.  Well ways that are affordable and easy!  I tried this the other night cause I had some feta to use up and they were so yummy!  Next time I might add some butter to top to stop them drying out when baking, but otherwise they were so good!

Feta Stuffed Chicken
  • In a small bowl mix together, feta, lemon juice, thyme, crushed garlic and salt & pepper (quantities will depend on how much you are making)
  • Make a pocket inside chicken and stuff mixture into it.
  • Sear chicken in a hot frypan then bake in oven until cooked. (add oil or butter to tops to stop from drying out during baking, or cover in foil for half the baking process)
ENJOY! :-)

20 April 2014

Tropical Juice

Hope everyone had a wonderful Easter with their family and friends!  We had a great time but after feasting on heaps of yummy (and not so healthy) foods at our Easter luncheon yesterday, today I needed something light and refreshing to balance it all out again.


17 April 2014

Stuffed Baguettes

I love breaking open a fresh baguette, but I always seem to have at least half of one left over that goes stale the next day.  I hate wastage so I tried something out to use up my half a baguette and it was really good so I thought I'd share it!

Stuffed Baguette
  • Using a long serrated knife, carefully hollow out the inside of the baguette, making sure not to break the baguette.
  • In a bowl, mix together your filling of choice (for mine I used shredded chicken and chive cream cheese).
  • Stuff mixture into the baguette, pushing down with a blunt knife.
  • Once stuffed, wrap in cling and let set in fridge for a few hours.
  • Slice up and serve!
These would be great for a plate of finger food at a party and best of all the filling choices are endless. 

ENJOY! :-)

15 April 2014

Hassleback Potatos

I love potatoes in any form, but an all time household favourite is these hassleback potatoes.  I don't make them often as they take awhile to cook and I tend to forget til its too late to get them in the oven.  There so many varieties of these you can do, cheesy, bacony, garlicy...  spice them up anyway you like! 

Hassleback Potatoes

  • Make slits in the potatoes about 3/4 way through leaving the base intack so they hold together.
  • Put butter into most of the slits (I like to use my homemade herb & garlic butter).
  • Drizzle with olive oil and salt and bake for 45-60mins at 180 degrees.
  • I add my cheese on top (the ones in photo have parmesan cheese) in the last 15mins so the cheese doesn't burn. 
  • Time will depend on the size of your potatoes.
  • Add bacon pieces, or cheese, herbs or spices, either way you'll have a lovely dish!

ENJOY! :-)

13 April 2014

Beans, Bacon & Mushroom side dish

Another side dish to add to my favourites list was this yummy and super easy bean dish.  I'm not normally a bean fan but this little dish I will definitely make again and again!  Bacon definitely makes everything better LOL!!!!

Bean, Bacon & Mushroom side dish
Made: 2 servings

  • 2 garlic cloves, crushed
  • 300g green beans
  • 3 slices bacon, diced
  • 3 large button mushrooms, sliced
  • 1 Tbsp Herb butter (homemade)
  1. Steam beans til about half - 3/4 cooked.
  2. Heat frypan and fry off the garlic and bacon pieces.
  3. When bacon is half done, add mushrooms and herb butter.
  4. Add beans and stir fry for couple of minutes.
  5. Serve immediately.
I added some shaved parmesan after I took the photo and it was delish!!!!

ENJOY! :-)

12 April 2014

Breakfast Baguette

I woke up this morning and wanted something a little more than my normal fruit smoothie so I got to thinking and saw the left over baguette stick sitting there just going stale...  I had seen something recently and thought why not try it out.  I'm so glad I did as it was so yummy! I'd definitely do it again next time I had left over baguette.

Breakfast Baguette
  •  Carefully hollow out a well in the baguette making sure you leave the ends in tack to hold the mixture in.

  • Make your favourite egg mixture and pour into the well then bake for 15-20mins or until egg completely cooked (depending on size you make). My mixture was egg, cream, spinach, bacon, salt & pepper.
  • Wash it down with a lovely fresh juice!  My juice today was apple, grapefruit & raspberry, so refreshing.

ENJOY! :-)

11 April 2014

Chocolate Ganache Tarts

Following on from yesterday's post with the sour cream pastry, I made these tarts to use up not just the pastry, but a few other ingredients that were in my fridge.  OMG there were so good, a definite treat for when you are not watching calories!!!!!

Chocolate Ganache Tarts

  • Remaining sour cream pastry
  • 250g chocolate
  • 3/4 cup thickened cream
  • 1/2-1 cup caramel sauce, depending on taste
  1. Preheat oven to 180 degrees and spray a muffin tin with oil.
  2. Roll out pastry and cut into large circles to fit the muffin tin holes.
  3. Blind bake for approx 15mins or until golden brown as there is no more cooking you need to make sure shells are completely cooked.  
  4. Set aside to cool.
  5. Once pastry cases are cooled, divide the caramel sauce between the cases to give a small amount in the bottom of each one.
  6. Chop up chocolate into small pieces, so it melts easier.
  7. In a microwave save bowl heat the cream to boiling then while hot, pour in the chocolate pieces and stir until chocolate has melted completely.
  8. Pour into pastry cases and place in fridge to set (sometimes my ganache never fully sets, this time was no different so my tarts although set are still a bit oozy but gooey oozy chocolate - who cares!!!).
  9. Serve with cream or ice cream.
You could even get inventive and add a layer of nuts or even sprinkle with crumbled nuts if you want. Me, I was just happy with the chocolate and caramel! YUM!!!

ENJOY! :-)

10 April 2014

Mince Meat & Veg Pie

I had a half tub of sour cream left in the fridge I wanted to use up so I made up a batch of sour cream pastry (my go to pastry recipe since seeing it on Masterchef a few years ago) and then needed to decide what to make with it!  A bit of backwards thinking but thats me!  I ended up making both a sweet and savoury dish.  Today's post is the savoury dish... meat pie...  OMG it was so good, lucky I managed to get a couple of pics before it was all gobbled up!!!!  Seriously this pastry is heaven, super crumbly and light and just absolutely delish!!!!

Sour Cream Pastry

  • 200g cold butter, diced
  • 250g flour
  • 1/2 cup sour cream
  • Pinch salt
  1. In a food processor, bellini or thermomix mix butter, flour and salt until a breadcrumb type mixture forms.
  2. Gradually add the sour cream mixing until all comes together.
  3. Shape into a ball and wrap in cling then chill in fridge for at least 30mins.
Note: mixture is very soft to work with especially when out of fridge for too long it can be hard to handle.

Mince Meat & Veg Pie

  • 1 onion
  • 2 carrots
  • 3 garlic cloves
  • 2 bay leaves
  • 2 Tbsp stock concentrate
  • 80g tomato paste
  • 1 Tbsp gravox powder
  • 600-700ml water
  • salt & pepper
  • 450g mince 
  • 1 cup frozen peas & corn
  • 3 large button mushroom, chopped up
  1. Preheat oven to 180 degrees and spray a pie dish with oil.
  2. Roll out a sheet of pastry and blind bake for 15-20mins then set aside.
  3. Meanwhile, prepare meat mixture (which I made in my bellini so you'll need to adapt to stove top if you don't have a thermomix or bellini).
  4. Place onion, carrots & garlic in bowl and chop on speed 7 for 7 seconds.
  5. Scrap down sides and saute with a splash of oil for 2-3mins on speed 1 at 100.
  6. Add bay leaves, stock, tomato paste, gravox, water, salt & pepper to the bowl and place basket ontop.
  7. Place mince in basket and cook for 15mins on speed 1 at 100.
  8. Stir mince to break it up a bit then add peas, corn and mushrooms to basket and cook for further 5mins on speed 1 at 100.
  9. Stir again to combine basket ingredients before removing from the jug.
  10. Pour mixture from basket into the pre-baked pastry shell and add a little bit of the juice from the jug (enough to make the mixture moist but not too wet as you don't want to have a soggy pie!).
  11. Roll out another sheet of pastry and place on top and bake in oven for further 20mins or until pastry on top is golden brown.
Dont worry if the edges of your pastry aren't perfect, just do what I did and cut out stars and layer them around, did a good job of hiding the dodgy bits!

Tomorrow's post will be a sweet dish that I made to finish off the pastry!

ENJOY! :-)

08 April 2014

Easter printables

Easter is not far around the corner and I made Ella some fun printable activites to get her excited about the upcoming holiday.

I hope your kids enjoy them too!

Download printables here.

06 April 2014

Bacon & Cabbage side dish

I'm always on the hunt for new side dishes that are not only tasty but super easy.  So when I saw something that had bacon & cabbage I thought bonus I had both that needed using up.  Its been a long week and I can't remember where I saw the idea so I can't give credit to them, but whomever it was thank you! 

Bacon & Cabbage side

  • Bacon, diced
  • Cabbage, strips
  1. Fry off bacon in a frypan until slightly cooked then add cabbage and stir fry until cabbage has wilted a bit.
That's it! Super easy and super yummy!!!

I'm not an onion fan, but I suppose you could add onion if you wanted.

ENJOY! :-)

05 April 2014

Note Paper printable

As a kid I loved having cute little note paper to write things down on.  Using more of my cute little bugs I thought I'd make some fun paper that kids can write down their secret notes!  There are 2 designs to choose from so both boys and girls can have their own each.  There are 2 per A4 page.

Download note paper here

04 April 2014

Bookmark Printables

Thought I'd share some cute little bookmarks I made using some cute little bugs I had previously designed for a scrapbook kit.  Anything to help our kids enjoy reading I say!!!!!

Download bookmarks here.

03 April 2014

Zucchini Bites

During one of my many nights of scrolling thru Pinterest I came across a cool idea for zucchini chips.  I still had heaps of zucchini to use up so I made these last night, well my version of them anyway, and they were so good!  Unfortunately I didn't really measure anything, but it is a simple recipe so I thought I'd share it anyway.  I baked my version instead of frying them off so a lot less oil was used.

Zucchini Bites

  • Parmesan cheese, finely milled
  • Crumbs of choice (panko, breadcrumbs etc) My crumbs are made up of whatever I have leftover, these ones I used last night were a mix of day old bread, bottom dregs of the pretzels, savoury crackers & grainwaves container.
  • Egg
  • Zucchini
  1. Preheat oven to 180 degrees and prepare an oven tray with some spray oil or silicone mat.
  2. Whisk together an egg in a small bowl and set aside.
  3. Remove ends from zucchini and slice into pieces.
  4. In another bowl mix together 70% parmesan cheese and 30% crumbs (sorry I didn't measure, I just know I used a lot more cheese than crumbs!)
  5. Dunk zucchini slices into egg then into crumbs.
  6. Layer them on oven tray and give a quick spray with oil then bake for 20-25mins

ENJOY! :-)

02 April 2014

Zucchini Cakes

I received heaps of zucchini this week and wanted a semi ok cake to eat so pulled out a recipe I'ved used a couple of times and got to work. The original recipe came from Thermomixer but as usual I tweaked it to my liking. Compared to some of my other calorie laden recipes lately, this is definately on the healthyish side!  Plus they freeze really well so great for lunchboxes (kids and parents!)

Zucchini Cakes
Made: 12 cupcakes & 1 loaf (or 2 loaves)

  • 3 eggs
  • 300g applesauce (homemade)
  • 3 tsp vanilla essence
  • 3 Tbsp coconut oil
  • 150g mixed seeds
  • 600g zucchini (skin on, just remove ends)
  • 350g self raising flour
  • 1 tsp salt
  • 4 tsp cinnamon
I used my bellini so I didn't have to grate my zucchini or chop my seeds, if you don't use a bellini, thermomix or food processor you may want to pre-grate zucchini and chop seeds first.
  1. Pre-heat oven to 180 degrees and spray a loaf tin with oil, and line muffin tin with cupcake liners. 
  2. Beat the eggs, applesauce, vanilla & oil until well combined.
  3. Add seeds and zucchini and blitz in until all chopped up and mixed together.
  4. Add flour, salt & cinnamon and mix well.
  5. Pour into prepared tins and liners and bake loaf for approx 35-45mins and cupcakes for approx 20mins or until a skewer comes out clean.
ENJOY! :-)

01 April 2014

Protein Smoothie

We live by smoothies here, infact we have one for breakfast everyday. Somedays we have them for lunch too and I've even had them for dinner on nights I don't feel like cooking!  Packed full of goodies they can have anything you like in them and they fill you up for hours.

Suggested Ingredients:
  • Banana
  • Pears
  • Strawberries
  • Blueberries
  • Raspberries
  • Grapes (frozen grapes rock!!!)
  • Mango
  • Pineapple
  • Paw Paw
  • really just about any fruit!  We prefer pre-frozen so its nice and cold (see my tip about freezing)
  • Yoghurt (again pre-frozen)
  • LSA
  • All Bran (good for increasing fibre intake)
  • Protein Powder (helps keep you fuller)
  • Oats
  • Chocolate chips (if you feeling like a treat)
  • Almond meal
  • Milk - almond, rice, skim (any of your choice)
  • Nuts
  • Seeds
  • Psyllium Husk
  • Slipper Elm 
Good thing about smoothies is the list is endless, you can make whatever you like, no real rules involved.  Just add whatever extras you like to chock it full of healthy goodness like grains and powders!  I'm a bit strange and keep my veggies for juices as I don't like idea of green veggies in a milky smoothie...  each to their own!

ENJOY!  :-)