How To Make: Honey Soy Chicken Lunch Bowls 

This weeks recipe is for a delicious Honey Soy Chicken Lunch Bowl.

You can make this in about 20 minutes and either enjoy it straight away or store it in containers to take to work or school for lunch.

I used broccoli, zucchini, asparagus, and carrots in mine – but you can use any of your favourite vegetables.

If you wanted this to be a little bit healthier, you could probably add in *less* honey soy sauce then I did. I just thought it would be nice to have the sauce cover the veggies too 😉


How To Make: Vegan Chocolate Chip Cookies 


So this recipe is a little on the naughty side rather than the healthy  side, BUT IT’S SO YUMMY. They also made the whole house smell AMAZING.

For the vegan chocolate chips I used a brand called ‘Sweet William’. They were literally the only vegan chocolate chips I could find, and they tasted really nice.

Special thanks to my friend Abi who sent me this delicious recipe to try.


If you give these ones a try, let me know how it goes in the comment section below xxx

How To Make: Pasta with Tomatoes and Spinach

Hi guys! This week I picked up an old cookbook that was given to me for my 13th birthday in 2008. When I was 13, I decided to go vegetarian. I lasted for about a year before I got sick and felt tired all the time. It turns out that if you go vegetarian, you actually have to do it properly (*collective gasp of surprise*). You can’t just pick out the meat from the dinner your mum has made for you and think that you’re going to get the protein and other nutrients that you need just from the potatoes and the side-salad that are left on your plate.

So anyway, I have this cookbook called Easy Vegetarian that was published by Parragon Books in 2007. On page 118 there is a recipe for pasta with tomatoes and spinach that sounded super easy and delicious.

As I was cooking, I decided that the pasta was seriously lacking in sauciness. So I added a can of diced tomatoes and a jar of Dolmio Red Wine and Italian Herbs. This was a really nice combo, but obviously you can add in whatever sauces you like – I just threw in what I could find in the pantry.

After I finished making this I was super excited to eat it because it smelled so amazing. I have to warn you not to fall into this trap! The cherry tomatoes were so, SO hot and I don’t know if my throat will ever recover from swallowing one of them whole.


It was kind of worth the pain though, because it was so delicious. Let me know how you go if you give this recipe a try (and please wait for the tomatoes to cool down before you dig in).


How To Make: Sweet n Simple Toasted Muesli

Hey guys, so this week I thought I’d try my hand at making some toasted muesli. Sometimes it’s a struggle to get breakfast sorted, so I thought having something that is relatively healthy (especially compared to store-bought mueslis and cereals!) on hand for the mornings would be a smart idea.

I saw this recipe on Plant Plate, a website that encourages plant based eating and has adapted their recipes for Aussies (yay!). You can find the original recipe for the Sweet N Simple Toasted Muesli here. They have heaps of incredible-looking plant based recipes that I’m keen to try.

The muesli turned out pretty well, although one bit of advice I’d give to past-me is to use two baking trays instead of one and spread the muesli out more thinly, so that it cooks more evenly.

Another thing was that I didn’t have any applesauce on hand, so I just mushed up some apricots, which were the only tinned fruit I had. It seemed to work fine as a substitute.

This muesli is golden and crunchy, with just the right amount of sweetness and protein and goodness. Thanks to Plant Plate for the recipe!

Have you ever made your own muesli before? What combination of nuts and fruits do you think is the best? I’d love to hear from you in the comments section below! xxx