Vegetarian stuffed capsicums

I make this recipe either as a main course (one capsicum per person) or as a side dish (half a capsicum). This is another example of a vegetarian dish that is filling, tasty and simple to make.



4 large capsicums
1 x onion, finely chopped
1 x garlic clove, finely chopped
1 tsp paprika
400g tin of chopped tomatoes (no added salt)
200g low fat feta cheese, crumbled
0.5 cup kalamata olives, pitted and roughly chopped
100g frozen spinach (defrosted and thawed)
2 cups of cooked brown rice

1. Preheat oven to 200C. Cut capsiums in half, remove seeds and membrane before cooking in oven for 20 minutes for until tender and starting to brown.

2. Whilst roasting, cook onion and garlic for 3-4 minutes on medium heat in a large frypan. Add tomatoes and paprika and cook for another 5 minutes. Add spinach, olives and rice and mix until warmed through. Remove from heat and stir through most of the feta cheese.

3. Fill the capsicums with the rice mixture, sprinkling the remainder of the feta cheese on top. Place back in oven for 5-10 mins or until cheese melted.

Honey glazed carrots

This has got to be the best way to get kids to eat carrots. My kids went through a stage where they refused to eat carrots. It was my mission to find a way they would without going to too much effort. This is so simple and my children love them!


500g baby carrots (or normal carrots cut into large batons), peeled
1 tbs honey
1 tbs olive oil

1. Steam or boil carrots for 10 minutes until just tender.
2. Heat olive oil in a large pan over medium heat and fry carrots with honey for 1-2 minutes, stirring to ensure all carrots well glazed. Serve immediately.

Pizza pronto!

I think everyone has had those days when you look in the fridge and realise there isn't anything to eat. This is perfect because with only a few ingredients from the freezer and pantry, you can have a quick nutritious meal with minimal effort. Great for the end of the week when you can't be bothered cooking and even going to get takeaway seems like too much effort!

You will need:

One lavash wholemeal bread (or lebanese bread)
1 x 95g tin of mexican style tuna (or any flavour you prefer but mexican is definitely a winner!)
shredded cheddar cheese
tomato paste (no added salt)
frozen spinach (~100g), thawed and drained of excess moisture

Serves 1


1. Preheat oven to 180C
2. Spread some tomato paste on the bottom of the lavash bread.
3. Mix the tin of tuna with the spinach and then put on top of the tomato base.
4. Sprinkle shredded cheese on top and bake in oven for 10-15mins or until base lightly brown and cheese melted.

I keep the lavash bread in the freezer as well so that way you don't have to rely on having fresh bread on hand to make this at the spur of the moment.
I have a teenage sister who lets say is a little bit fussy when it comes to food but absolutely loves this. At least I know there is one thing she will eat when she visits!

Chicken fajitas

My three year old girls ask me every morning what is for dinner and if I mention anything mexican they
get super excited! I think kids love using their hands and making a mess so as long as they eat their dinner (which I can guarantee with my mexican recipes they will) then I don't mind at all!

I use corn tortillas which makes this meal gluten free and by using your own spices rather than packaged mexican sachets, you cut down on all the salt and preservatives but not favour.

1-2 tbs olive oil
1 tsp paprika
2 tsp oregano leaves
2 cloves of garlic
chilli powder to taste
2 tsp ground cumin
500g chicken strips (I use tenderloins)
2 onions, cut into thin slices
2 capsicums, cut into strips
juice of one lemon

1. Marinade chicken with lemon, paprika, oregano, garlic, cumin and chilli for 30 minutes.
2. In the meantime over medium heat, fry onions for 5 mins. Add capsicums and cook for another 10 minutes. Transfer to a bowl.
3. Add chicken to pan and cook for 5 minutes over high heat until brown. Add the capsicums and onions, stir together and transfer to a serving dish.
4. Serve with tortillas and a variety of accompaniments. My favourites are corn kernels, shredded lettuce, diced tomatoes, avacado, cheese and fresh coriander to finish it off.

So simple pumpkin soup

This has got to be the simplest soup to make and even simpler if you have a thermomix!
This was my lifesaver recipe when my girls were teething and didn't want to eat  (a very rare occurrence for them!) I just served it to them cold and they loved it. I have tried this soup with a few different pumpkins, but I find the kent variety is the tastiest.

1kg Kent pumpkin, peeled and roughly cut into pieces
2 carrots, roughly chopped
1 sweet potato, peeled and roughly chopped
2 cups of water
Salt & pepper to taste

Place all vegetables in a large saucepan with water and bring to boil. Reduce heat and simmer for 20-30 minutes until soft. Blend the vegetables until smooth using a stick mixer or blender. Add salt and pepper to taste.

I tend not to thin out the soup much with water as I prefer a thicker soup, but you could add more water if you like a thinner consistency. I figure the less water I add, the more vegetables my girls will get in each bowl!
I also freeze the soup in small portions for last minute dinners.

Gluten free bubble cereal

Every morning my girls wake up and the first thing they ask for is their "bubbles!" This is just a mixture of gluten free puffed grains I mix together with added seeds and berries. A great alternative to those packaged breakfast cereals that can be full of added sugar and fat and perfect for those following a gluten free diet.

In each bowl I place an equal quantity of puffed rice and puffed millet (or amaranth) and mix together. I also give them a small bowl on the side with a mixture of different seeds (usually pumpkin and sunflower seeds) and goji berries and let them add them to the cereal. I find it's a good way to keep them interested and involved.

Puffed rice can be found in the health food aisles in most supermarkets and the other puffed grains normally only in health food shops. Goji berries are great because they are full of antioxidants but any dried fruit could be used.

I know alot of people struggle to get their kids to eat breakfast but I have the opposite problem. I have to stop them after their third bowl! (after all, they are only two!)

Chocolate orange cupcakes

My two year old girls have an obsession with birthday parties at the moment and every day we have a pretend party for one of their teddies. (It was humpty dumpty's turn today!) Luckily they don't expect real cakes every day but are happy making pretend cakes in their sandpit. Since it is the weekend, I thought I would be extra nice and make them real ones and what kid doesn't like a good chocolate cake. This cake is gluten free, dairy free and so moist and chocolatey. According to my husband it tastes like a really good chocolate brownie and my kids didn't have to say anything, they were so excited that they forgot the birthday party and scoffed them down!

2 oranges
1 cup of 100% pure maple syrup
4 cups of ground almonds
6 free range eggs
0.75 cup of cocoa powder


1. Preheat oven to 170C (fanforced) and line muffin trays with cupcake cases or lightly grease.
2. Place two whole oranges in a saucepan with water. Bring to boil and simmer for 1 hour.(Alternatively oranges could be steamed for 40 minutes.) Drain and allow to cool before cutting into quarters and placing in a food processor or thermomix to puree until smooth (with skin on!) To make sure the cake isn't too bitter I cut off the ends of the oranges where the thickest skin is and remove seeds before blending.
3. Add eggs and maple syrup and process again to combine.
4. Tranfer to a large bowl and fold in ground almonds and cocoa powder.
5. Spoon into muffin tray and bake for ~30 minutes or until an inserted skewer comes out clean.

Makes 24 cupcakes