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In Healthy, Recipe, Salad, Vegetables on
February 23, 2018

Brown Rice Salad Recipe

One thing I think that people don’t realise about dietitians is that we really love food.

We love food, we love to eat and when we throw a party, you can be sure there’ll be great food- and no, it’s not all salads. That said, there are always plenty of veggie filled options- enough inspiration for weeks worth of lunch ideas- and this is where I came across this amazing brown salad rice recipe.

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In Recipe, Salad on
January 3, 2018

Pomegranate Tabouli

We’re a month into summer, and though the temperamental Sydney weather has left me not knowing whether I should be bringing warm or cold lunches, I’m preparing myself with some lighter salad recipes for the scorchers.

And of course, what’s a summer without some fruity salads?

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In Dessert, Recipe on
August 19, 2017

Marshmallow Crunch Brownies

Marshmallows aren’t really my kind of thing, but when it’s sandwiched between a brownie and apeanutty chocolate crakle….that’s a completely different story!

You can probably tell from the recipes I post, that I have a bit of a sweet tooth and whilst most of the time I do turn to chocolate when I’m craving something sweet, I also do find that something with a biscuit or wafer is a little more satisfying, perhaps because having to bite through something rather than it melting away makes me feel like I’m actually eating something. 

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In Cake, Recipe on
August 11, 2017

Red Velvet Cake

I can’t really say that I like red velvet cake- to be honest I really don’t understand the hype about a plain cake that is coloured bright red- but each to their own! Most of the cakes I make aren’t really for myself, so given how popular it is, I it was only a matter of time before a request would come up, so I needed a good recipe to have under my belt.

Whilst most recipes are a similar formulation made up of your usual cake candidates- flour, eggs, sugar, butter and of course red food colouring- I have settled for an oil based recipe rather than a butter one….. because a whole block of butter for the buttercream icing is really way more saturated fat than one needs in a serving (those who have followed this blog for a while will know I’m not particularly fond of working with too much butter!).

I’m a bit skeptical when it comes to ‘dump everything in a bowl and mix’ recipes as I haven’t had huge success with these recipes in the past, but I’m pleased to report this one worked a treat. It was a simple five minute job to whip up and the cake went down well with the family, who also aren’t red velvet fans either! I’ve added a bit of cocoa to the recipe to give it a bit of flavour, but leaving out the cocoa will give you brighter shade of red, if that’s what you’re after.

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