Walnut and Fetta Stuffed Mushrooms

December 15, 2014 · 2 Comments

Simple Summer Eating!

The lovely people at Australian Mushroom Growers asked me to be a part of their “Summer Mushrooms” campaign and I jumped at the chance to do a bit of recipe creation using real, whole foods with Aussie mushies as the star.

My first thought was my vegetarian friends. How often they are neglected at barbeques and gatherings, left eating a green salad! Mushrooms are an amazing food for vegos (as well as the rest of us).

Mushies have a really rich, satisfying flavour and are good at leaving you feel satiated. They also are full of nutrients including Vitamin D and B12 and loads of antioxidants. You can find out more nutrition info here.

This recipe is perfect for summer entertaining.

Mushrooms just cry out to be stuffed with something yummy – they are nature’s pastry shells! Perfect for people that are avoiding gluten and grains. You can serve them as an appetizer on a big platter with wedges of lemon. Or find some of the big field mushrooms to stuff and you have a lovely vegetarian main course. This recipe makes ten mouthful size mushrooms -double the recipe if you are cooking for a crowd.

Walnut and Fetta Stuffed Mushrooms

Vital Stats: gluten free, grain free, egg free, sugar free, vegetarian

This is what you need:

10 medium Aussie mushrooms

4 tablespoons chopped walnuts

2 tablespoons thyme

70g goats fetta or soft fetta

2 teaspoons lemon zest

cracked black pepper and pink Himalayan salt to taste

olive oil

This is how you do it:

Preheat your oven to 200ºc.

Wipe your mushrooms with damp paper towel or a microfibre fruit and vege cloth.

Push the mushroom stalk gently forward until it snaps out of the mushrooms. Set aside.

Chuck the mushroom stalks, walnuts, thyme, fetta, lemon zest, salt and pepper into a food processor or thermomix.

Pulse or turbo gently a few times until combined well. Don’t make it too mushy (see what I did there?)

Using a spoon, gently stuff the mixture into the mushroom caps.

Throw your mushies into a heatproof dish and drizzle with olive oil.

Bake for 15 minutes or until the mushrooms are soft and the stuffing is just going brown.

Enjoy!

[box] HOT TIP! This recipe is baked in the oven but if it’s way too hot to turn the oven on, whack them on the barbeque in a heatproof dish and put the hood down. [/box]

For more info and amazing recipes using mushrooms, check out the Australian Mushroom Growers website or Facebook page.

Keep an eye out next month, I have another recipe for you! Do you have a favourite way of preparing mushies? Share with us and spread the mushy love!

(sponsored post)

Carrot Cake (but it’s a slice)

March 10, 2014 · 40 Comments

I had a heap of organic baby carrots in my crisper, so I thought it would be a perfect time to make a carrot cake. Except it sort of turned into a slice! It’s so much easier to pack into lunch boxes when cake is cooked in a slice tin.

This recipe at the Paleo Mom inspired me to use tapioca flour with the coconut flour instead of just coconut flour like I usually do. I must say I do like the texture and mouth feel it gives. So if you are not keen on coconut flour, try it with the tapioca. Our co-op gets an organic tapioca flour from Organic Road.

I hope you love it.

Carrot Cake (but it’s a slice)

Vital Stats: Gluten Free, Grain Free, Dairy Free, Vegetarian, Thermomix

Okay, so this is what you need:

150g (1 cup) organic carrot

5 organic eggs

1/4 cup coconut oil

1/2 cup tapioca flour

1/2 cup coconut flour

1 tsp bicarbonate of soda

2 tspns organic cinnamon

1/4 cup maple syrup (or honey/rice malt syrup)

1/4 cup organic sultanas

1/4 cup organic walnuts (optional, leave out if you need nut free)

Okay, so this is how you do it:

Put the oven on medium – 180ºc.

Peel your carrots, roughly chop and whack into the thermomix.

Blitz on speed 5 for 4 seconds.

Scrape down and add in all the other ingredients except the sultanas and walnuts.

Whizz on speed 5 for five seconds. Scrape down. Add the sultanas and walnuts.

Mix on reverse, speed 4 for 5 seconds.

Whack it all into a baking paper lined slice tray.

Bung it in the oven 25-30 minutes or until cooked.

Cool on a wire rack and slice into squares to serve.

You might like to try some of these icing recipes or just spread with a nice smear of organic butter.

If you don’t have a thermomix: Grate the carrots, whisk the eggs and then mix all ingredients together gently in a large bowl.

HOT TIP: You may like to double the maple syrup. My kids thought it wasn’t sweet enough, but I thought it was!

The ONE thing I think EVERYONE should be eating.

February 12, 2014 · 56 Comments

The one thing I think everyone should be eating.

Paleo, vegetarian, high fat, low carb, raw, juicing, gluten free, dairy free, FODMAP, GAPS, SCD, failsafe, low GI, vegan, blood type.

What the heck are we supposed to eat these days? Does anybody know?

Is anyone else’s head spinning? The nutrition advice seems to change as often as I change my underpants. Well, okay, maybe not that often.

I grew up avoiding fat like it was going to kill me, now everyone is telling me to tuck into butter, cream and bacon.

Every style of eating can make great points as to why we should eat their way. There is research, there are studies, there is living proof. How can everyone be right?

How can the vegans and the paleos both be right?

I have been thinking about this a lot lately.

I do subscribe to the theory of bio-individual nutrition. That basically means we are all different and there is no ‘one size fits all’ approach to eating. You are a unique individual and depending on the circumstances and point in time, certain foods may be great for you and certain foods may be bad for you. This became very apparent to us as a family when we discovered that one of us who could not tolerate gluten in the past, can now tolerate gluten. The difference? Some kinesiology work. Did the stress or emotional blockage make it hard for the body to digest gluten at that time? I don’t know exactly, but it sure seems that way to me.

Okay, so that is great. Eat what makes you feel good. Easy! But the process of working out what makes you feel good can take some time, some committed food diarizing and maybe some outside help from professionals. I do think it is a good way to go and something I am following through with all of us as a family.

In the mean time, I was thinking about what to eat. Should we be dropping dairy? Eating more raw foods? Again, head spin time.

Then it occurred to me…… you know what I want us to keep focusing on eating? What I think everyone should be eating? What is best for everyone’s health?

Quality food.

Simple as that.

I don’t think anyone’s health can ever benefit from eating poor quality food.

What we try to eat:

♥ organic

♥ free range

♥ grass-fed and finished

♥ fresh

♥ seasonal

♥ local

♥ whole and unprocessed

♥ GMO free

♥ ethical food grown with love

What we try not to eat:

♥ factory farmed meat

♥ caged eggs

♥ artificial additives – colours, flavours, preservatives, fillers

♥ unsustainable foods

♥ artificial sweeteners

♥ GMOs

♥ chemicals

♥ nutritionally devoid foods

♥ processed foods

♥ added hormones and antibiotics

Think of a ham and salad sandwich.

Poor quality sandwich: Bleached GMO wheat, preservatives, canola oil, synthetic vitamin laden bread, chemical-filled and hydrogenated fats margarine, nitrate-filled factory farmed processed ham, pesticide riddled tomato and lettuce.

Good quality sandwich: Organic stoneground sourdough bread, organic pasture fed butter, organic, free range happy pig ham, fresh local organic tomatoes and lettuce.

So if you feel like eating a ham and salad sandwich, have one, but make it a superior quality one.

You get my drift?

I think if you are eating good quality food, you can’t go far wrong. Start with that, first and foremost, and then investigate your bio-individual nutrition. So, organic fetta makes you feel sick? Then you might need to avoid dairy.

But just make sure it isn’t crappy, poor quality, heavily processed, nutrient stripped food that is making you sick in the first place.

Anyway, what do you think? Do you agree or disagree? Got anything to add?

Rich Chocolate Cake

August 21, 2013 · 22 Comments

I was so proud of my girl (age 12) for making this cake all by herself. She found a recipe, adapted it, thermified it, Aussified it, cooked it, iced and decorated it when I was out one day. I came home to chocolate cake heaven.

When I tasted it, I couldn’t believe how delicious it was! So moist, so chocolately! Then I found out the recipe had ….(wait for it)……10 eggs!!

Okaaaaaay. A special occasion cake or a cake for people with lots of chooks. But when I mentioned it on Facebook, you were all keen for the recipe, so here it is. Inspired by this one at Elena’s Pantry.

The Natural New Age Girl’s Rich Chocolate Cake.

Vital Stats: gluten free, grain free, nut free, vegetarian, naturally sweetened

Okay, so this is what you need:

10 organic, free range eggs

1 cup virgin, organic coconut oil

1 1/2 cups organic honey (or use maple syrup)

3/4 cup organic coconut flour

1/4 cup organic cacao powder

1 teaspoon pink himalayan salt

1 tablespoon vanilla extract

Okay, so this is how you do it:

Preheat your oven to 160° celsius.

In your thermomix (speed7, 20 seconds) or food processor or by hand, whizz the eggs, oil (melted), honey and vanilla essence.

Using a sifter over the top of the thermomix or bowl, whack in the dry ingredients.

Mix together (thermomix reverse speed 5, 30 seconds) until well combined.

Pour into a large, deep, round cake tin, about 23cm diameter. I always line them with the If You Care baking paper.

Bake for 60-80 minutes or until the middle is firm.

You can also cook in two cake tins and reduce cooking time to about 40 minutes.

Leave in the pan to cool.

Icing:

My clever girl used a tub of cream cheese (don’t get the low fat ones, they have yucky fillers), honey and cacao powder. In quantities ’till it tasted good’ she tells me! Check out my other healthy icing ideas.

Decorate with fresh strawberries and enjoy!

Do your kids bake cakes?

Choc Banana Protein Smoothie

July 29, 2013 · 27 Comments

Choc Banana Protein Smoothie

I have been experimenting with different smoothies lately.

They are a great way to get superfoods into your diet. This recipe came to me in the middle of the night (and yes, I had to get out of bed and write it down so I didn’t forget it).

I wanted to make a smoothie for breakfast that tasted good but also had a good amount of protein to get me through the morning. It did both of those things. I was actually a little surprised at how well it filled me up – sometimes drinking smoothies for breakfast means I need to eat morning tea!

Let me give you a rundown on some of the superfoods and why they are so good for you before we get to the recipe.

* CACAO. Rich in magnesium, iron and antioxidants, cacao is also a natural appetite suppressant. But what I love most about it, is that it contains the amino acid tryptophan, which leads to the production of serotonin, a neurotransmitter that promotes feelings of joy and may help prevent mild depression. Start the day off happy!

* MACA POWDER. I am a recent convert to maca powder, but I am loving the general health benefits and feelings of energy I get when I take it. Maca is a nutritionally packed super food rich in amino acids, vitamins minerals & essential fatty acids. Maca is rich in vitamin B12 and protein (handy for vegans). It contains vitamins B1, B2, B12, C and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids.

It is also well-known for helping to regulate hormones, increasing libido, increasing energy, improving acne and skin conditions and alleviating symptoms of depression and anxiety. Read more here.

* CINNAMON. I put cinnamon in everything. Not only because I love the taste, but cinnamon has so many health benefits, including lowering our blood sugar. It can also help with things like PMS, candida, arthritis, headaches and migraine! Read more here.

* BANANAS. High in potassium, magnesium, B vitamins and antioxidants, bananas also produce tryptophan! Find out some more good things about nanas here.

* ALMONDS. Almonds are a good source of calcium, vitamin E, some of the B vitamins, and are about 20 percent protein, so they are also very filling. Copper, iron, phosphorus, potassium, zinc, magnesium, manganese and selenium are present in almonds.

* INCA INCHI POWDER. You may not have heard of inca inchi before. It’s fast becoming very popular as a natural protein supplement. Inca Inchi Protein Powder is over 60% complete protein. It’s also high in vitamins A and E, calcium and omega 3.

“Inca inchi powder is made from the nut that has been cold pressed to remove the oil (Inca Inchi Oil). The dried nut powder contains one of the most highly digestible, low-irritant, high quality proteins (unlike some whey based, chemically enhanced protein) and thus has become one of nature’s superfoods!” Cyndi O’Meara

So this little smoothie is a powerhouse of nutrition, will fill you up and make you happy! Now, Let me tell you how to make it:

Choc Banana Protein Smoothie

Vital stats: dairy-free, gluten-free, sugar-free, egg-free, vegan, vegetarian, full of superfoods!

Okay, so this is what you need:

1 organic banana

1 cup (250ml) organic milk of your choice (I used nut milk)

1 teaspoon inca inchi powder

1 teaspoon maca powder

2 teaspoons raw, organic cacao

2 teaspoons almond or other nut butter

1 large medjool date

1 teaspoon cinnamon

Okay, so this is what you do:

Whack everything into your blender/thermomix/ food processor and whizz it like crazy for a minute.

Pour into a glass and enjoy! It serves one large glass or two small.

Do you like smoothies for breakfast? What do you put in them?

Get superfoods at my affiliate shop.

A Natural, New Age Mum’s guide to Brisbane

July 27, 2013 · 18 Comments

I had a fabulous trip to Brisbane a few weeks ago! As well as visiting the fabulous Mind Body Spirit Festival, I also checked out some other fantastic natural, new age places Brisbane has to offer.

Here are some of the highlights.

Mondo Organics. I had dinner with these gorgeous ladies (from left to right) – Debra, me, Vanessa and Alisha. Mondo’s is a fabulous organic restaurant in West End. Everything was wonderful. The food was divine, the service friendly and the atmosphere relaxed and casual. My dish (on the left) was crisp pork belly and braised cheek, charred gem lettuce, celeriac puree and shallot. The other girls all had (on the right) the sous vide duck breast, sarladaise potato, onion puree, red cabbage. Both were amazingly melt in the mouth and full of flavour. The restaurant has gluten-free, dairy-free and vegan options, making it perfect for all four of us who have special dietary needs. Check out the Mondo Organics website.

Northey Street Organic Markets. Alisha and I braved the drizzly, cold Sunday morning and headed to Northey Street for the famous organic markets. We were in foodie heaven. So much beautiful, fresh, organic produce at great prices. You can get everything from fruit, vegetables, meat, dairy and pantry items at great prices. We chatted to the guy at the Buchi kombucha stall, where Alisha was kindly given a huge jar of scoby! I bought some ready made kombucha to take home (you can sample it first- yum). The markets are on every Sunday from 6-10.30am, just north of the city in Windsor. Check out the Northey Street website for more details.

Northey Street City Farm. After our wander around the markets, we went next door to the Northey Street city farm (it’s a community permaculture garden). You can do workshops, yoga classes, playgroups, tours or join up and become a volunteer. We had brunch at the funky Chai Cafe. They have organic, vegan, dairy-free and gluten-free options. We had real, brewed chai tea on almond milk, toasted GF pumpkin and pesto sandwiches and GF muffins. Yum! It is a fabulous place to just come and chill out with the family. There is a playground area close by for the kids to have a run. Check out some more info at the website.

Fundies Wholemarket. Yes, I do like to visit health food stores on my holidays! Fundies is a fantastic family owned store in Paddington. We stocked up on a few essentials (like Pukka tea!) and had a quick snack. Alisha had a plate of mixed salads and we both had some freshly squeezed juice. Can you tell how good it was from my facial expressions? Paddington is a great suburb for all things natural and new age! We also stopped in at Biome eco store and Presents of Mind and found lots of cool things. Paddo is also a great place for second-hand, vintage clothes. I could easily live here!

Brisbane City. I had all of Monday to explore Brisbane city on my own and I found some fabulous places! First, I had breakfast at Vege Rama in Adelaide Street. I had stewed apple and rhubarb, topped with a crunchy granola and a dairy free coconut custard and a spirulina and chia juice (pictured bottom left). I had to go back for afternoon tea for a slice of raw blueberry ‘cheesecake’ as well. Amazing real food – local, organic, vegetarian. Next up, I had a relaxing aromatherapy massage at Perfect Potion in Albert Street. The girls here are fantastic and I grabbed a few beautiful things (oils, books and chai tea) to take home with me as well. Do visit if you get the chance – it’s bliss!

Lunch was a real treat. I had heard of the fabulous Raw n Juicy on Facebook and eventually I found it. It is right up the northern end of Adelaide Street, tucked into a corner. The trek was worth it though! All the food here is 100% raw, organic and gluten-free. I had some really delicious raw, vegan nachos for lunch and enjoyed every mouthful. The staff are so happy and friendly (and they all look super healthy). This is Brissy’s best kept secret! After lunch I had to check out my favourite eco haven on the other side of Adelaide Street. Biome has everything eco-friendly from water bottles to make up to Aussie-made gifts. You can easily spend an hour in here just browsing and chatting to the gorgeous staff. I picked up a bamboo hairbrush I have had my eye on for a while and some cute cards.

Whew! It was a full-on, action-packed weekend. I had a fantastic time and was so thrilled to discover these amazing people with a passion for good health, whole foods and a natural, eco-friendly lifestyle.

Thanks for having me Brissy, see you next year!

What natural, healthy, new age places do you like in Brisbane?

Healthy home-made chocolate bars!

June 12, 2013 · 39 Comments

Do you have a favourite chocolate bar?

I know one blogger who has a thing for Cherry Ripe! Mine would have to be a Caramello Koala, but I haven’t had one in quite some time.

Although I think it’s totally fine to have these occasionally, how much more awesome is it when you could make your favourite chocolate bar at home, without the artificial stuff, using real whole foods.

Yes, I know they take time to make and are a little fiddly, but hey, this is a good thing because you won’t make them everyday!

I have eight healthy, whole food recipes for popular chocolate bars, just for you.

Where recipes call for agave syrup, I personally would replace it with honey, maple syrup or rice syrup.

Healthy home-made chocolate bars!

Paleo Twix Bar from Amazing Paleo.

Healthy Coconut Rough from Becomingness

Raw Homemade Snickers Bar from DAMY Health.

Homemade Healthy Mars Bar from Peta Serras.

Raw Bounty Bars from My New Roots.

Healthier Homemade Cherry Ripe from Health Food Lover.

(Michelle also has recipes for a bounty bar and tim tams!)

Raw Peppermint Patties from Rawified.

Sugar Free Top Deck Chocolates from The Merrymaker Sisters

Did you make it this far without drooling? How amazing are these recipes!

What is your favourite chocolate bar?

Raw Chocolate Banana Mousse Cake

May 24, 2013 · 116 Comments

Like Chocolate for Women. 53 Shades of Chocolate.

Are they not the best book titles ever ? These ladies are geniuses I tell you.

Well hold onto your undies, because I am giving away both books and sharing some chocolate love with you.

Wayhay!!

Many thanks to the lovely Kim Morrison for sharing. I can’t tell you how much this lady inspires me.

From when I first read Like Chocolate for Women (many years ago now), to signing on as her affiliate partner and watching her fabulous life unfold on my Facebook feed, this lady encourages me to do better every single day. Now, let me tell you about both books before we get onto the recipe.

♥ Like Chocolate for Women is the ultimate self-care bible. Written by Kim and the gorgeous Fleur Whelligan, this book takes you on a journey of self- love. From beautiful aromatherapy rituals to healthy recipes to learning how to drop the guilt and pamper yourself, these ladies have it all covered. It feels like two best friends guiding you gently to a better life. I refer to it often and my copy is looking well-loved now. You can get it online from Kim here.

♥ 53 Shades of Chocolate is a chocolate lover’s dream come true. 53 healthy chocolate recipes! What is not to love? This book is available for immediate download and it’s cheaper than a box of chocolates! Written by Kim with the gorgeous Cyndi O’Meara (nutritionist at Changing Habits), it starts at breakfast and goes through to drinks, slices, cakes, desserts, biscuits and dips. It includes raw, gluten-free, dairy-free and thermomix-friendly recipes. You can get it online from Kim here.

Okay, now that I have told you how good they are, you can test it out yourself with this amazing recipe. It seems wrong that something so good can be healthy, but that is where the genius factor comes in!

Raw Chocolate Banana Mousse Cake

by Kim Morrison and Cyndi O’Meara from 53 Shades of Chocolate.

Okay, so this is what you need:

Base:

1 cup soaked almonds (soak for 2 hours in water, then drain)

½ cup pitted dates

1 Tbsp Changing Habits Coconut Oil

¼ tsp Himalayan (or sea) salt

Middle Layer:

4-5 bananas

4-5 tablespoons Changing Habits Coconut Oil

1/2 cup desiccated coconut

2 tsp vanilla essence or 1 vanilla pod, scraped

Top Layer:

2 avocados

2 bananas

¼ tsp Himalayan (or sea) salt

3 Tbsp raw cacao powder

1 tsp vanilla extract

2 tsp raw honey

2 cacao wafers

Okay so this is how you do it:

1. Place all base ingredients into TM on speed 10 for 5 seconds.

2. In a spring form round tin, press the mix into the base firmly and evenly.

3. Wipe out the TM and add all the ingredients for the middle layer. Blend on speed 8 for 10 seconds until smooth.

4. Pour this mixture into cake tin and spread evenly. Place tin in freezer to set the layer.

6. Meanwhile add the top layer ingredients into the TM and blend on speed 8 for 10 seconds until smooth.

7. Add this mixture to the tin and smooth to create a nice clean and even surface.

8. Garnish with some fresh fruit or berries.

9. Pop back into the freezer and leave to set for a couple of hours. This will make it easier to slice and serve.

If you don’t have a thermomix, your food processor and blender can be used in place of the thermomix.

Giveaway:

** This giveaway has now closed. The winner is Sandra. Congratulations!!**

If you would like to win a copy of Like Chocolate for Women and 53 Shades of Chocolate all you need to do is:

♥ Be a blog subscriber (add your email to the top right hand box)

♥ Visit Kim’s online shop here and have a browse

♥ Leave a comment on this blog post, telling me what other product from Like Chocolate for Women catches your eye

Terms:

This giveaway runs from now until Wednesday the 29th of May at midnight (AEST). The winner will be drawn using random.org, emailed and announced on this blog post from those meeting the entry requirements. Sorry, only available to those with an Australian address.

Good luck everyone!

Enjoy the cake and please let me know if you try it and what you think.

Anyone else a chocolate tragic like me?

In case you didn’t realize, this post contains links to my awesome affiliates! 🙂

Mexican Roast Chicken with Corn Couscous Salad

May 15, 2013 · 65 Comments

One thing I really missed about going gluten-free was couscous.

I used to eat it at least once a week. It’s so easy and quick to cook. Actually I don’t even really ‘cook’ it – I just pour boiling water over it and let it stand for a few minutes. Waaaaay easier than cooking rice or pasta!

I was pretty excited last year to find corn couscous in the health food aisle at the supermarket. Brilliant.

It has the same texture and easy ‘cooking’ method as wheat couscous, but it has a buttery corn flavour (and no gluten!). There is only one ingredient – gluten-free corn flour. The corn is free of genetically modified ingredients (GMO’s) which is always something I check when buying corn products. You can find it in the health food aisle of Coles and some other supermarkets. Check here for specifics and the online stores that stock it.

You can use corn couscous in so many ways –

* as a rice or pasta substitute to serve with curries and casseroles (use stock for flavour)

* as a hot breakfast cereal with dried fruit and cinnamon (use apple juice)

* in fritters or patties

* in place of breadcrumbs

* in cakes or muffins

* in warm or cold salads

* as a pilaf

* in soup (add a handful right at the end)

* as a pie or quiche crust

* as a stuffing (in chicken or vegetables)

It’s really versatile and if you are gluten-free, it’s a great alternative to eating rice all the time.

I have teamed up with Freelicious today to bring you this awesome recipe (if I do say so myself!) and a giveaway.

My family thought it was really yummy and the leftovers were lovely the next day too!

Enjoy.

Mexican roasted chicken with corn couscous salad.

Serves 4-6 people.

Vital stats: gluten-free, egg-free, nut-free, salad is vegan

Okay, so this is what you need:

1 organic chicken or 1 kg organic chicken pieces

Spice rub:

2 teaspoons cumin

1 tablespoon onion powder (make sure it’s 100%)

2 teaspoons garlic powder (make sure it’s 100%)

1/2 teaspoon cayenne powder (or to taste)

2 teaspoons oregano

2 teaspoons paprika

2 teaspoons pink Himalayan salt

2 tablespoons macadamia oil

Salad:

1 1/2 cups Freelicious corn couscous

1 1/2 cups boiling water

1 red capsicum, small dice

3 green shallots, finely chopped

1/4 cup fresh coriander, finely chopped

1 small avocado, diced

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 small clove garlic, crushed

salt and pepper

To serve:

sour cream (choose one with no additives)

lime wedges

coriander

Okay, so this is how you do it:

Preheat oven to 200° celsius.

Mix the spices with the macadamia oil. Give your chooky a massage with the spice mix (you can leave this overnight or for a few hours if you like).

Chuck the spicy chook on a roasting rack and cook in the oven for thirty to forty minutes for chicken pieces and around an hour and a half for a whole chicken.

While that’s cooking, make the salad.

Place the corn couscous in a stainless steel or glass bowl and add the boiling water. Cover with a tea towel and let sit for ten minutes to do it’s thing.

Prepare the vegetables as mentioned. Make the salad dressing by combining the lime juice, olive oil, garlic and salt and pepper in an old glass jar and shaking vigorously.

Fluff up the couscous with a fork. Add all the salad ingredients and dressing and toss gently to combine.

You can refrigerate the salad or serve it warm as is.

Check your chicken is cooked. Serve with the salad, sour cream, lime wedges and extra coriander on the side.

I went a bit Jamie Oliver and whacked it on a board – pretty snazzy huh? 😉

Notes: If you have leftovers, cut the chicken off the bone and mix through the salad. Serve it rolled up in a lettuce leaf or on top of some baby spinach. Yum. If you want a vegetarian option, fold some chickpeas through the salad.

Giveaway:

This giveaway is now closed. The winner was Rebecca N! Congratulations!

The lovely people at Freelicious are giving away a huge hamper of their products for you to try. Included is: corn couscous, cornflakes, fibre up flakes, tea biscuits, crostini and original crackers. You can check them all out at the Freelicious website here.

To enter:

* Be a blog subscriber. Enter your email into the top right hand box.

* Like Freelicious on Facebook. Go here.

* Comment on this blog post and tell me what you would use corn couscous for.

Terms:

This giveaway starts now and closes on the 22 May 2013 at midnite, EST. The winner will be chosen from those meeting the entry criteria using random.org, emailed and announced on this blog post. This giveaway is in no way affiliated with Facebook. Australian residents only.

Connect with Freelicous:

Web: www.freelicious.com.au

Facebook: www.facebook.com/Freelicious.gluten.free

Good luck!

Please note: Freelicious have sponsored this post. Opinions and recipe are my own.

A Healthy Food Lover’s Guide to the Gold Coast

April 17, 2013 · 32 Comments

photo

A Healthy Food Lover’s Guide to the Gold Coast

The Gold Coast is not all flash and touristy, there is a vibrant natural, new age community to be discovered.

Nowhere is this more evident than in the emerging health food scene. While we normally do a lot of self-catering on holidays, I also like to sample the local fare. I had done my research and had a few places on my hit list. They did not disappoint.

Here are my top 5 foodie spots on the Gold Coast where you can be assured of a healthy meal.

Madame Tojo’s Coffee Palace

The Naughty Naturopath Mum and I had morning tea at this eclectic little cafe in Chirn Park. I had a delectable gluten-free nectarine cake and a huge pot of chai. Alisha had a vegan, salted caramel and walnut tart and a green smoothie. That little scoop of ice-cream and choccy shards was a nice luxurious treat!

The food is amazing, the vibe is funky and the service friendly. They didn’t even mind too much that we were so busy chatting we forgot to pay! Don’t worry, we went back later and settled up.

eclectic vibe

fabulous food

If you go: Madame Tojos ♥ 23 Musgrave Ave Chirnpark ♥ 07 5532 2874 ♥ website ♥ facebook

Mandala Organic Arts Cafe

The next stop on our girl’s day out was Mandalas! Many of you had suggested this one to me and Alisha and I caught up with the beautiful Kirri from Kirri White Coaching. This place is just so cool – it has a very relaxed, friendly atmosphere.

The food is organic, vegan and/or raw. They even have a probiotic bar where the kombucha is on tap. Now, that is something you don’t see everyday! We sat outside in the permaculture garden, surrounded by lavender and herbs.

The food was beautiful and made fresh to order. I had a raw, vegan pizza, salad and a green-grape kombucha. Alisha had vegan bean nachos and a strawberry kombucha and Kirri had coconut icecream and a coconut !

happy day

funky vibe

If you go: Mandala ♥ 4/2558 Gold Coast Hwy Mermaid Beach ♥ 07 5679 1762 ♥ website ♥ facebook

The Cardamom Pod

This place was so great, I went twice! The decor is funky and electic, the service friendly and the food is gourmet vegetarian. All meals are in a hot or cold buffet and you just choose which combination you would like.

The Natural New Age Dad and I had a lunch date where we feasted on tofu rice paper rolls and salads. We had a big pot of chai (they even make it the real way and brew it on the stove) and a raw, apricot power ball for afters.

Later on in the week, I met up with Vanessa from Superfood for Kidz for dinner with our kids. We had vegetable curries and rice, salads, koftas, spinach and ricotta filos and samosas. I couldn’t fit in dessert, but took home a slice of raw, vegan pumpkin pie for the next day. The kids loved their sago puddings and raw chocolate mousse. Yum.

fresh, vibrant, vegetarian food

funky decor

If you go: The Cardamom Pod ♥ 1/2685 Gold Coast Highway Broadbeach ♥ 0452 218 108 ♥ website ♥ facebook

Giri Kana Cafe

In the quieter suburb of Southport, you will find this cute little cafe. The food is organic, raw, gluten-free vegetarian or vegan. We met up with friends for a spot of afternoon tea.

I simply had to try the raw, passionfruit cheesecake (I did share) with my pot of chai. The rest of them had chocolate honey cake, carrot cake buttons and vege burgers. It was all delicious and freshly made on the premises. The atmosphere was very relaxed and friendly and was full of locals enjoying the atmosphere.

luscious raw passionfruit cheesecake

funky and modern

If you go: Giri Kana Cafe ♥ Gold Coast Hwy, Southport ♥ 07 5591 3555 ♥ website ♥ facebook

Govinda’s

A cheap, healthy meal in the heart of Surfer’s Paradise? Yes it is possible! The Natural New Age Dad and I enjoyed a ‘monk’s bowl’ at $7 a piece. The monk’s bowl is your choice of curry and your choice of brown or white rice, topped with a kofta and spicy tomato relish from a hot buffet. The curry was delicious – maybe a bit heavy on the potato for me, but delicious all the same. We were so full, we couldn’t sample the raw desserts, but they looked so good.

I love the fact that these restaurants are a charity organization and every meal you buy helps out someone in need. The vibe is super friendly and relaxed. The atmosphere is not as great as I would have liked as it is in a corner of a shopping centre, but the food and value for money would make us return!

monk’s bowl

cheap and cheerful

If you go: Govindas ♥ 3120 Surfers Paradise Boulevard Surfers Paradise ♥ 07 5538 3788 ♥ website ♥ facebook

They are my top five picks for healthy food on the Gold Coast! Did you notice they were all vegetarian? I didn’t miss the meat, they were fabulous!

Do you have any other places you like to visit on the Gold Coast for healthy food?