When I was a little girl, I had a great imagination. Growing up on the family farm, 55km from the nearest town, I had to enjoy my own company. I played a lot and created things; tree houses and sandcastles; drawing and colouring; crafting cars from cardboard boxes. Mostly I loved ‘make believe’, and in particular I loved pretending I was a puppy. True story. Read more
Easter is just round the corner but we’ve been bailed up by chocolate eggs and sweet-smelling hot cross buns since Boxing Day. Enough is enough! There must be an alternative?! Well, there is. A fellow work colleague and devout follower of the sugar-free lifestyle (she’s amazing – really) passed this recipe for sugar-free hot cross buns on to me so it’s only fair that I share it with you. Read more
I’ve joined a writer’s group. Actually, I created one together with two friends. We each are writing a book that is deeply personal in one way or another. One is writing about environmental protection, the other a psychological thriller, and I – I am re-writing the diary I kept during my uphill battle with anorexia. Read more
This was a very happy accident that I whipped up on a cool, wet, autumn day in less than 10 minutes during my lunch break. We were having an unexpected guest for dinner (my brother-in-law) and I needed to prep something quick smart. It’s very unpretentious – the cupboard was almost bare when I was looking for ingredients to pair with the lamb neck. But together the ingredients really work – it’s like no slow cooker recipe I have ever tasted.
Want a dining experience where the food screams quality and wholesomeness, has just the right balance of authenticity and fusion, is fuss-free on the presentation front, and is positively bursting with flavour and texture? Then Jamie’s Italian in Sydney’s CBD is the place for you. Read more
Hi there. It’s been a while since my last blog post. I know. But I have something to share with you… I got married! Not only that, but, in the space of six months, I got engaged, I got a new job (for the time being anyhow), I had puppies – 7 of them (well, not me per say) – I married Mr Wright (that’s right, I’m now Kate Wright!), and all the while I am continuing to study at the Institute for Integrative Nutrition. To say it has been a manic six months would not give this period of my life justice. So. Where to from here? Read more
This is a great go-to dish when you have an over-supply of eggs or when you have zero time to cook dinner. It’s crustless too – saving you even more time! Did I mention it’s a Cheese and Spinach Quiche recipe? The best combination of ingredients going! Quiche is a fantastic meal to cook ahead of time and the leftovers are always a popular option for work and/or school lunches. Short on time, craving something with oodles of flavour, and still want to make a decision that’s right for your health? Then look no further my friend! Read more
Banoffee pie is one of my favourite desserts. With its sweet, crumbly base, gooey caramel filling, and fresh fruit and cream on top – what’s not to love about banoffee pie? Oh, the sugar. Well, you’ll be pleased to know that, in this case, you can have your pie and eat it too! Not only is it possible to make sugar-free banoffee pie, but it tastes even better than the original because it’s made with real ingredients – no artificial colours, flavours or sweeteners here!
Still don’t believe me that sugar-free banoffee pie doesn’t equal a flavour-free dessert? There are a couple of skeptical males in this household who have been known to mock my alternative creations, but in this case I’ve made sugar-free banoffee pie twice and been requested to make it again! One of them even ate it for breakfast (and didn’t even know he was getting a serving of vegetable in each slice)! So give it a go and make the switch to a healthier, tastier banoffee pie recipe.
1 cup pecans (120gm)
1.5 cups dates (180gm)
1/2 cup oats (60gm)
1 teaspoon ground cinnamon
1 part pumpkin (160gm)*
1 part cashew nut butter (160gm)*
1/2 part dates (80gm), soaked in boiling water for 10 minutes (reserve 1 tablespoon of the water)*
(* I’ve said ‘part’ because depending on the size of your bowl or individual pie tin, you may need to adjust quantities)
300mL pure cream
1 banana, thinly sliced
2 – 3 pinches of ground cinnamon
Combine all ingredients in a food processor until moist but crumbly. Press into a pie dish, or separate among individual flan dishes, prick the base with a fork and bake at 180 degrees for 10 minutes.
Combine all ingredients in food processor until smooth and pour into the baked base. Place in the fridge until set.
Whip cream until light and fluffy. Smooth onto the chilled banoffee pie filling, top with sliced banana and ground cinnamon.
Storage is becoming one of the first-world problems of today. Indeed, I read somewhere that storage solution shops are the fastest growing kind. But unlike most of the stuff we buy, food is one of the few things we really need. Being economical and sustainable about food choices is relatively straightforward, but when it comes to leftovers what is a sustainable food storage solution? Well, I was recently shown a great DIY alternative to plastic cling wrap! Read more
Workouts don’t have to be a chore if you know how to listen to your body and incorporate the right kind of fitness into your daily or weekly routine. It may take time but, if you can do this, soon exercise will become a more enjoyable part of of your day that you can look forward to. How? Firstly, forget all you think you know about how to work out and what workouts you should be doing. Read more
This is a favourite breakfast of mine – Vanilla Bean Porridge with Fresh Apple and Cinnamon. It’s a healthy, sugar-free alternative to many breakfast cereals and infinitely tastier (if I do say so myself). It’s also creamy yet fresh, making it the perfect porridge for both summer and winter seasons. Read more