Last week I was at my sisters (again!) and I offered to organise dinner.  The request was Chilli Con Carne, so I touched base with my friend Google and found this yummy recipe at Happy Healthy Gigi.  The verdict: They loved it! For a family of 4 it went down a treat with the kids wrapping it up in a tortilla and the adults having it with some brown rice.  Plenty to go round…….

Cooking time: 55mins  Serves: 4

Chilli Con Carne


500g lean beef mince
2 garlic cloves – minced
1 onion – diced
2 tsp chilli flakes or 1 red chilli chopped
1 tsp paprika
1 tsp cumin
1 tsp oregano
salt & pepper to taste
400g kidney beans or 4 bean mix – drained
4 tomatoes  choppped or 2 cans of organic diced tomato
1 cup beef stock/water
2 tbsp tomato paste
1 tbsp extra virgin olive oil
1 dollop of greek yoghurt per serve
spring onion to garnish
coriander to garnish


Put a large pan on medium heat and add your olive oil, onions & garlic until onions become soft

Add your spices (paprika, cumin,oregano, chilli and pinch of salt & pepper) and stir through

Then add your mince and brown, approx 5mins

Add your tomato, beans & beef stock/water

Turn the heat to low and let simmer for 30 – 45 mins with the lid off, until some of the water/stock has evaporated

If you like it thick, stir in the tomato paste

Check for seasoning, add salt and pepper if you need to. If it’s a little acidic add a pinch of stevia

By this time your Chilli should have developed a nice rich flavour, cook it a bit longer on low heat & let the flavour develop a bit more.  You can’t really over cook this dish, so long as there is enough liquid in there. The flavour will only get better & better.

Top with a dollop of greek yoghurt, some spring onion & coriander




I came across these delicious energy bars the other day, so thought I’d give them a go.  And I’m SO glad I did, these are scrumptious!!!  I keep half of these in the fridge as snacks and freeze the rest for when I run out.  They are great to curb my rumbling tummy in the afternoon with a cup of Green Tea.

chocolate energy bars

Cooking time: 10-15mins  Serves: 8-10 Bars


1 1/2 cup raw cashews (almonds, walnuts, or hazelnuts all work well too)
1/2 cup hemp seeds
1/2 cup sunflower seeds
1/2 cup chia seeds
large pinch of salt
24 pitted  fresh medjool dates
2/3 cup cocoa powder
1 tsp vanilla extract
4 tsp water

In a food processor, process nuts, seeds, and salt until coarsely ground. Add remaining ingredients and process until the mixture begins to stick together (a clump squeezed in your hand should hold together).

Form into a long brick and chill for 1-2 hours. Slice into bars and wrap. Store in the refrigerator or freezer.


Courtesy of The NewVegan Table


My sister cooked this up last weekend for our trip to the Clare Valley. There is nothing better than a curry on a cold night.  I couldn’t get enough of it! It’s another CSIRO recipe and I’ve just cleaned it up slightly.  Best to make it the day before, so all the flavours can manifest. Yummy!


Cooking time: 50mins Serves: 4


2 Tablespoons Organic Coconut Oil
2 Onions, finely sliced
2 cloves garlic, crushed
1/2 Teaspoon Cardamom seeds
1 Teaspoon Ground Cinnamon
1 Tablespoon Garam Masala
2 Teaspoons Turmeric
800g Organic Lamb Leg, cut into cubes
1/2 cup Organic Greek Yoghurt
1 x 400g tin chopped Organic Tomatoes
1 x 250g Spinach, chopped
1 cup Water
2 Tablespoons Mint, finely shredded
1/2 cup Coriander (cilantro) Leaves, roughly chopped

Cooking Instructions

Heat oil in a large heavy-based saucepan over high heat.  Add onion and garlic and cook for 5 minutes, or until onion is golden.  Add spices and lamb, then mix well and cook for 6-8 minutes or until lamb begins to cook and change color.  Stir through the yoghurt, then tomato.  Add spinach and water, then reduce heat to medium and cook for 40 minutes, or until meat is tender.

Stir through mint and coriander and serve with a cup of cooked brown rice or quinoa. Enjoy!

Note: If you like you could also cook this in a slow cooker once you have seared the lamb.