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In Breakfast, Healthy, Recipe, Salad on
June 10, 2018

Green Breakfast Bowl Recipe

So apparently 2017 was the year of the Buddha bowl.

I’m not one to stay on trend, so I’m a little late getting on this bandwagon. But I’m loving bowls at the moment. Poké bowls, Buddha bowls, nourish bowls (to a lesser extent, smoothie bowls), you name it! Because hey, it means that eating colourful veggies is finally cool! Read more

In Burgers, Café, Dining, Lunch on
April 30, 2018

Basket Brothers, North Parramatta

Mocha, Basket Brothers North Parramatta


It must be great to live in an apartment complex like the one that houses Basket Brothers. I can totally imagine taking the lift down to ground level each weekend and only needing another 10 or so steps to enjoy a delicious brunch at this quaint cafe.

It’s located right next to the ever so popular Social Hideout, and truth be told we were much more drawn to the colourful dishes and cutely decked out interior of the Social Hideout than the more simplistic menu and decor of Basket Brothers. But we did give them both a go, and are glad to report that Basket Brothers is well worth a visit.

Or two!

Smoked Brisket Hash, Basket Brothers North Parramatta

Smoked Brisket Hash ($17.5)

Even if it wasn’t Basket Brothers’ most Instagrammed dish, the Beef Brisket Hash would be my first pick from their menu- and it’s not difficult to see why it’s so popular! The combination of tender smoked beef brisket on toast is something different to your usual avo on toast options, and if that’s not enticing enough, the yolk porn from the fried egg on top seals the deal for me!

And the photo doesn’t do justice for the size of the dish- it is a massive serve- you’ll want to be sharing this with someone!

The smoked beef brisket is as tender as it looks and sounds, and is cooked with carrots in a tomato-ey sauce which makes it more like a hearty beef stew. The slice of toasted sourdough it’s served upon seems tiny in comparison to the pile of meat, so it that’s not enough carbs for you, you’ll be pleased to know that there’s also potato in the beef mix too.

Truffled Mushroom, Basket Brothers North Parramatta

Truffled Mushroom ($17)

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In Café, Dining on
April 16, 2018

The Social Hideout, Parramatta

It’s not hard to see why The Social Hideout is one of Parramatta’s most popular cafés.

It might not be situated right in the city centre, but the cutely decked out outdoor space and colourful menus is enough to draw a decent weekend crowd.

F45 Granola Bowl ($15.90)

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In Café, Dining on
November 29, 2017

Paper Plane Factory

I still remember the day I discovered Paper Plane café. It was a day I had intended to visit one of my favourite Malaysian cafés in parramatta, only to be devastated to find that it was gone and in its place a very ordinary looking café with a funny name now existed. Paper plane café. Twas a very sad day indeed!

Fast forward five or so years, and I’ve still yet to actually try the place out, but much happier memories have been made in its sister location at Paper Plane factory. Located in amongst an industrial area, its pretty much the only business open on the weekend, which makes parking a breeze and means that theres plenty of peace and quiet, if the busy bustling streets of Parramatta are not quite your thing.

Mocha ($4)

It’s also located right next to my high school as well, which makes it an excellent location for catch ups with my high school friends too!

And it appears to be quite a popular pick, with pretty much a full house on the Sunday I visit, despite its relatively isolated location. Luckily most visitors seem to be early birds, so we’re quick to snag a table and the crowd slowly dissipates as the afternoon comes along.

Winter Warmer Bowl ($16)

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In Healthy, Recipe, Salad on
January 16, 2017

Chickpea, Spinach, and Chorizo Frittata

Everyone loves vegetables, right?

At least that’s what I thought when I was a kid, as in my family, we were brought up to love vegetables. Every meal always included at least one plate of plain green vegetables (which is quite common in Chinese culture) and the importance of ‘eating your greens’ was always stressed at the dinner table. As well as finishing you rice, because apparently the more grains you leave in the bowl, the uglier your husband will be…..not that we believed it, but let’s not talk about that for now!

So I honestly thought that loving your vegetables was just the norm, until I grew up a little bit, got to the primary school age, started inviting friends over for play dates, and seeing them pick the ‘little green bits’ out of their noodles because greens were ‘disgusting’. I guess not everyone shared the same love for veggies!

And this lack of love for the veggies only became more and more apparent as I went into dietetics, realising that I’m really only in the small minority when I say I have at least 5 serves of veggies a day. Only 7% of Australians meet this guideline- we all know they’re good for you, but most of us still struggle to have enough of them. It’s no wonder that us dietitians keep on talking about eating your vegetables all the time!

Whether you love your greens or not, there are so many different varieties of vegetables and so many different ways of cooking them, there’s sure to be a selection to suit one’s taste and to make up the 5 a day. And although 5 may sound daunting to some, it really isn’t as much as you may think it to be! (Check our this visual guide from The Kitchn to see what a day’s worth of fruit and veg might look like- you’ll be surprised!)

As a general guide, 1 cup of raw vegetables and 1/2 a cup of cooked makes a serve- my ‘side’ salad of a cup of leafy greens, a medium tomato and slices of cucumber already exceeds two serves of veggies. Adding some extra veggies to my stir fries or curries easily takes me up to my 5 serves in a day!

I always try to pack in plenty of veggies in my lunches. In summer this usually just means salad and in winter, this usually means veggie packed curries, stews and soups. I also like to plan and prep my work lunches on the weekends, that way I have plenty of time to make sure I have the ingredients I need and don’t end up stressing out on weekday nights or bring a last minute throw together lunch.

On the weekend, I made these chickpea, spinach and chorizo frittatas to go in my lunchbox along with a simple green salad. Whilst I’m not usually too fond of chorizo (it’s a little too fatty for my liking), it’s addition to the frittata adds so much flavour you really don’t need to add any salt or seasoning! It’s super simple to make and means I don’t have to think about cooking lunches for a couple more days!

Chickpea, Spinach, and Chorizo Frittata
Yields 12
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  1. 1/2 small onion
  2. 1 clove of garlic
  3. Olive oil
  4. 1/2 roasted red capsicum
  5. 100g cooked chickpeas (I used canned)
  6. 1 medium chorizo
  7. 1/2 teaspoon smoked paprika
  8. 2 big handfuls spinach
  9. 3 eggs, beaten
  10. Salt
  1. Preheat oven to 180 degrees C. Spray 12 muffin cups with cooking spray.
  2. Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
  3. Dice the red capsicum and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
  4. Saute everything together until the orangy paprika oils run from the chorizo.
  5. Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
  6. Spoon the mixture among the prepared pans. Use a fork to whisk together the eggs in a jug. Pour the egg over the chickpea mixture.
  7. Bake in oven for 30 minutes or until just set. Set aside in the pan for 5 minutes to cool slightly before turning onto a wire rack. Sprinkle with a little sea salt. Serve hot or room temperature as a tapas or with a salad.
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