Category Archives: eat

Wild Cattle Creek Winery

We celebrated my Grandma’s 80th Birthday at Wild Cattle Creek Winery on the weekend.

The area is beautiful and surrounded by many vineyards, trees and gorgeous open spaces. The autumn leaves were stunning and the sun blessed us with it’s rays during the afternoon.

We all enjoyed sharing platters for entree and I chose the salmon as my main meal.
The variety on the patter was wide, with olives, feta, cold meats, herb crusted cheeses, prawns, bread sticks & marinated vegetables.
I filled my plate with prawns, cheese, olives and some of the cold meats.
Each platter came with a side of warm herb bread with garlic butter.

I was glad to see the green beans with my salmon as I am crazy for them at the moment.
We all posed for some family photos before dessert. 

Haha this is a fun one with my cousin and Aunt!

Wild Cattle Creek is located in Wandin in Melbourne. It is a quaint, pretty place with the most amazing staff members- they call you Madame or use Sir & are very polite and genuine. 

The gardens give that mystical feel and are so pristine and neat. Wild Cattle Creek also makes the perfect wedding venue, the photos would be amazing.

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Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

Fruit Straps

Possibly the easiest healthy snack to make. You will need only TWO ingredients.

2 tbs honey
250g berries

Preheat a fan forced oven to 100 degrees.
Blend the ingredients to a smooth pulp.

Using a flat baking tray lined with baking paper, pour the mix onto the tray.

Smooth the mixture with a spatula so it is flat and even.

Bake in the oven for 3.5 hours or until the fruit is leathery.

Allow to cool with the oven off & door left open.

Once completely cool cut into strips, leaving the paper attached & store in an airtight container in the pantry.

 Make sure you have rolled the strips up so they don’t stick to each other when being stored.

1,000 Calorie Meal Plan



I’ve created a few base 1,000 calorie meal plans.  This should be used as a standard plan & then extra calories added. Aiming for a minimum of 1,200 calories tends to be recommended if you’re looking to lose weight. 

Depending on your weightloss goals just add foods to these plans with nutritions extras & lots of fresh fruit & vegetables.

Just remember to balance your eating with fun, motivating exercise. Take those extra few steps to the car or go for a walk at your local park.



Breakfast: 

5 egg whites & 1/4 cup almond milk to create a scramble.
1/2 cup fat free Greek yoghurt
229calories 1g fat 38g protein

Snack: 

1 cup of strawberries 1 banana 
143 calories 3g protein 1g fat 

Lunch:
 
2 cups fruit salad consisting of Apple, Banana, Watermelon & Kiwi
192 calories 1g fat 2g protein

Snack: 

2 Peanut Protein Balls- recipe on my blog
110 calories 6g protein

Dinner:

150g Steamed white fish sprinkled with your favourite fresh herbs & served with two cups of steamed vegetables consisting of Broccoli, Green Beans & Zucchini & a drizzle of olive oil.
231 calories 6g fat 33g protein

Dessert: 

Fat Free Chobani Yoghurt of your choice
143 calories 0g fat 14g protein 


Total: 1048 calories

Add your own twist to the meals listed. Maybe add some lentils or extra vegetables to the dish.


Breakfast: 

1 cup of blueberries, 1 small Apple
4 egg whites scrambled.
261 cals 19g protein 1g fat

Snack: 

1 tub Chobani Greek Yoghurt with 1 tbs sultanas 
176 cals 0 fat 18g protein

Lunch:  

1 serve grilled chicken breast skin off, coated in lemon juice & fresh herbs with 1 cup steamed green vegetables
220 cals 4g fat 26g protein 
 

Snack:

1 Carrot & 1 Celery rib cut into sticks with 30g low fat hommus 
126 cals 3g fat 4g protein
 

Dinner: 

Small baked potato topped with 200g low fat cottage cheese & a small side of garden salad with fat free dressing. 
 288 cals 6g fat 24g protein
 
Total: 1071 calories

Enjoy the food you eat. Don’t restrict yourself to certain food groups, or to the current fad.


Breakfast: 

1/2 a grapefruit, 1 cup strawberries 
105 cals 1 g fat 2g protein
 
Snack:

2 Peanut Protein Balls- recipe on my blog
110 calories 6g protein

Lunch: 

2 cups lettuce, 2 cups rocket, 1 sliced tomato, 420g corn kernels, drizzle of olive oil, topped with 2 egg whites 

Quest Protein Bar 
 
360 cals 13g fat 36g protein
 

Snack: 

Fat Free Chobani Yoghurt of your choice
143 cals 0g fat 14g protein 

Dinner:

1 small salmon fillet marinated in 1 tsp agave & juice of 1/2 a lemon served with a 1cup spinach, 1 cup lettuce & 100g  asparagus mixed into a salad.
 291 cals 14g fat 30g protein
 
 
Total: 1009 calories
 


Oliver’s Real Food

Oliver’s is the kinda place that you want to see at every shopping centre, every airport & at every servo. These guys are making healthy, quick, nutritious food accessible.  Unfortunately the only downfall at the moment is that it takes an eTag to visit them, something I don’t have…

So I bought an east link day pass and proceeded along the Ferntree Gully road on-ramp to go out of my way to stop for petrol (only to exit via the next off ramp- Oliver’s is in between).

There’s nothing like seeing a line of people, mainly tradies and men in business suits, lining up for their edamame & freshly squeezed juices. I can’t say much for the parents lining up at Ronald’s ( Ohhh is that too obvious?) for, as my son calls it- Fatty Fat Food.

Three young guys were maning Oliver’s and they were all over the customer service. Using my name they reiterated my order, called me over when my Choconana Smoothie & almond milk latte was ready & even offered me some muesli bar samples.

The set up of Oliver’s is pleasing to the eye, collections of lifestyle & nutritional books are on display, along with their varieties of sandwiches, prepared salads, juices & my FAVOURITE- Pana Chocolate (!!!).

There’s a huge selection of gluten free foods, including toast, muffins, slices and brownie options.
There’s also vegan & vegetarian food & drinks available too.

The menu is diverse and doesn’t just have a handful of items. 
Breakfast, lunch & dinner can easily be purchased & the service is quick & friendly.
The staff were more than happy to make suggestions & go through any allergen information.

Oliver’s provide three seperate menus- a standard menu, allergen menu & then a brochure broken down into Vegan, Vegetarian, Gluten Free & Dairy Free. These guides make food choices, easy. I purchased a fruit salad with coconut flakes, almond milk latte, smoothie & carrot cake. Everything was enjoyable & the carrot cake the best I’ve ever eaten.
If you’re eating with kids & they’re not going to be satiated with a smoothie or juice the ‘kids menu’ at Oliver’s is actually kid suitable. There’s nothing deep fried, nothing processed & no fries!
A kids pack includes a little sandwich- yes with crusts- sultanas, yoghurt, cheese, crackers, carrot & banana bread. Perfection. Honestly, we should be cherishing our kids bodies & nourishing them, not filling them with highly processed, fat laden foods.

Oliver’s isn’t about the latest fad or diet, nor are they about pushing food choices onto their customers. I think Oliver’s is just living up to their name- Real Food. 
Nutritious, flavoursome, natural, organic foods. 
The better foods that fill your body, the better you will feel & the better choices you will make.

Oliver’s is ground breaking. They’re providing foods that are readily available & making their mark in the ‘fast’ food industry. Oliver’s is ‘fast food’ because it’s easy, simple food. It’s not traditional, it’s natural.
Support this company, and what they’re doing. Embrace the changes & competition they’re bringing to healthy, convenient food.

Visit http://www.oliversrealfood.com.au for locations & franchise opportunities 
or search Oliver’s Real a Food on Facebook.

The Lilydale General

Okay, so you’ve read about The Lilydale General before, but I’m writing about it again!

I’ve you haven’t visited this little gem, then put the address, 110 Beresford Road, Lilydale, in your GPS and head down.
Today the General was packed. 
I was warmly offered a space over at the bar, settling in with an almond milk chai latte.

I perused the menu, deciding on Toasted Sourdough Bruschetta, with goats feta, avocado, tomato, Egyptian Dukkah, topped with a poached egg.
The meal arrived quickly, and the staff member was friendly and chatty, despite being a busy time.
My latte was creamy and not too sweet and the food was perfect as usual.

My brunch was yummy & I loved the addition of the dukkah. I’ve never had it as part of a breakfast dish before, mainly just used it to create a crust on tofu. It definitely added flavour and texture to my breaky.
I really love how the Lilydale General sources local, natural products; with plenty of options for those with intolerances or food choices such as veganism. But on the other hand I also like that there’s still traditional breakfasts available, with plenty of sides including baked beans & bacon. 

I was pretty strong willed at the cake cabinet this time- the Chocolate & Peanut Butter cake had my name on it, but if anything- grab a piece  of the Vanilla ‘Slice’ ( & by slice I mean slab, it’s no where near traditional ‘slice’ size), it is perfection. 

Gluten Free Tofu Dippers

I love using tofu. It’s so versatile and comes in many forms. It’s plain and pretty tasteless but adding sauces, spices and herbs can create many delicious dishes.

Silken tofu is perfect for use in cakes and to even use as vegan ‘scrambled eggs’.


I purchased some Firm Tofu to crumb; and pair with my favourite Roza’s Gourmet Sauce. In the end I couldn’t decide between the two sauces and went with both- Habanero Chilli Mayo & Smokey Aioli. 
You will need:
2 pieces of firm tofu sliced into rectangles
4 tbls gluten free flour
1/2 teaspoon each dill and oregano 
2 tbs coconut oil
1 tsp Roza’s Smokey Aioli
1 tsp Roza’s Habanero Chilli Mayo
Mix the flour and herbs.
Coat the tofu pieces in the flour mix.

Heat the coconut oil in a mini wok or small frying pan.
Once the oil is bubbling away gently place the tofu pieces in the pan and let them sizzle away for about 30-40 seconds on each side.

Once browned and crispy, using tongs place them on some paper towel to absorb the excess oil.

Plate them in a shallow dish with Roza’s gourmet sauces on the side, or you could probably just dip them in the jar.

The herbs aren’t over powering and the flavours of the sauces will come through with each dip. The tofu should be crispy on the outside and firm and moist in the inside.