Great Start To The Day – Bircher Muesli!

Bircher Muesli

The most important meal of the day is breakfast. We all know it and I love it! It’s the foundation for a good healthy day and my favourite is Bircher Muesli (with poached eggs a close second ūüėú). I love the creamy consistency and nutritional ingredients Bircher has and ¬†can’t get enough! The other plus about Bircher is it’s easy to make. I do up a big bowl at the start of the week, which lasts a good 5 days. All I need to do is spoon some into a bowl in the morning and add my favourite toppings! There are many Bircher variations and today I’m sharing one of my girlfriends. Its my pick of the bunch, but please add or remove anything you like and make it yours.

Cooking Time: 5mins
Serves: One for 5 days


250g Carmen’s Bircher Muesli
Handful of raw cashews
Handful of raw almonds
1 Cup unsweetened almond milk (can also use vanilla flavoured)
1 Cup Nudie Juice mango & passionfruit or cranberry & rasberry
Handful of dried cranberries
1 teaspoon cinnamon
1 teaspoon flaxmeal
1 teaspoon chia seeds


Place all ingredients in a large bowl and mix together. Leave in fridge overnight. If you’re not happy with the consistency you can add some more almond milk.

Serve with fresh berries and a dollop of Greek yoghurt. I sometimes drizzle a teaspoon of rice malt syrup over the top for some sweetness.



Moussaka Stack with Lemon-Yoghurt Dressing

I love this dish! It doesn’t look like it will fill you up, but I struggle most times to finish it. It’s my go to dish for visitors and soooooo easy to make.


Cooking time: 30mins  Serves: 2


1 small brown onion chopped finely
1 clove garlic, crushed
1 tbs organic beef stock
1 tbs coconut oil
170g lean organic beef mince
2 small organic tomatoes chopped coarsely
1/4 tps ground cinnamon
1/4 tps ground nutmeg
1/2 cup organic beef stock, extra
2 tbs coarsely chopped fresh flat-leaf parsley
2 tbs coarsely chopped fresh basil
1 medium eggplant
1 small red capsicum, quartered
1/4 cup Greek yoghurt
2 tps finely grated lemon rind
1 tbs lemon juice
20g baby rocket leaves


Cook onion, garlic and the beef stock in a medium frypan until onion is soft. Add beef, tomato and spices. Cook stirring, until beef is browned. Add extra stock and bring to boil. Reduce heat and simmer, uncovered for about 5mins or until liquid is absorbed. Remove from heat and stir in herbs.

Meanwhile slice the eggplant lengthways into 6 slices, discarding the 2 outside pieces. Cook the eggplant and capsicum on a heated grill or BBQ until brown and tender.

Combine yoghurt, lemon rind and juice in a small jug.

Stack beef mixture, eggplant, capsicum and rocket. Drizzle with the yoghurt mixture.


Lamb Kofta Curry

I’ve recently moved to Melbourne from Sydney and friends have been kind enough to imagegive me a temporary place to call home while we’re waiting to move into ours. So last night I made the Lamb Kofta Curry recipe from the CSIRO that I’ve adapted slightly. It was easy to remember and one that never disappoints.

Cooking time: 45mins  Serves: 4


700g lean lamb mince (you can use beef if you prefer)
1 onion, finely chopped
2 cloves garlic, crushed
1 x 3cm piece ginger, finely grated
1/2 tsp chilli powder
2 tsp ground coriander
4 tbs chopped coriander
1 egg

1 tbs coconut oil (you can use extra virgin olive oil instead)
1 onion finely chopped
1 x 2cm ginger, finely grated
2 cloves garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 ‚Äď 1 tsp chilli powder (or to taste)
1 cinnamon stick
1 x 400g tin organic chopped tomato
1 tsp garam masala
1 tbs lemon juice
roughly chopped coriander (cilantro) and a dollop of Greek Yoghurt, to serve


Preheat the oven to 200c and line a large baking tray with baking paper.

To prepare the kofta, place the minced lamb, onion, garlic, ginger, chilli powder, ground coriander, chopped coriander and egg in a food processor and pulse till just combined. Form the mixture into small balls (it should make about 30 balls). Place on the baking tray and bake for 15-20 minutes or just cooked.

To make the sauce, heat the oil in a large frying pan and cook the onion till browned. Combine the ginger, garlic, cumin, coriander, paprika and chilli powder with 2tbs water. Add to the pan with the cinnamon stick and cook until fragrant. Add the tomatoes and 1/2 cup water and simmer for 5 minutes. Add the meatballs and simmer, covered for 10-15 minutes or until the sauce has thickened.

Gently stir through the garam masala and lemon juice. Sprinkle with the chopped coriander and dollop of greek yoghurt. Serve with brown rice or a salad.


imageIt’s encouraging to know we have passed the shortest day of the year, that means we are over half way through the cold months. Yah!!

Winter makes me want to curl up on the couch with a lovely bowl of warm soup. So today I’m sharing my favourite recipe. Another from the CSIRO total well being diet. I promise it will warm the cockles of your heart!

Cooking time: 55mins  Serves: 4


2 teaspoons coconut oil
3 Organic lamb shanks (900g with bone: 100g meat per person) excess fat removed
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
1 tablespoon chopped rosemary
1 clove garlic, chopped
2 large tomatoes, diced
1 litre organic low sodium beef stock
2 cups water
Freshly ground black pepper
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped flat-leaf (Italian) parsley


Heat oil in a heavy-based saucepan over medium heat.
Add lamb shanks and cook, turning occasionally, for 10mins, or until golden. Remove shanks from pan and set aside. Add onion, carrots and celery to pan and cook for 5 mins, or until soft. Return shanks to pan, add rosemary, garlic, tomatoes, stock and water, and bring to a boil. Reduce heat and simmer for 40mins, or until meat is almost falling off the bone.

Using a large spoon, skim off any foam, then remove shanks from soup. Allow to cool a little, then pull meat off the bone and chop roughly. Return the meat to the soup, season with pepper and serve sprinkled with lemon zest and parsley.



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.


This is one of my favourite recipes. ¬†I’ve adapted a CSIRO recipe to a more clean eating version, which is a huge winner with everyone I cook it up for.


Cooking Time: 20mins Serves: 2


1 Tablespoons olive oil

1/4 Red Chilli, finely chopped

1 Spring Onion, finely chopped

1 Tablespoon Basil, roughly chopped

1/2 Tablespoon Oregano dried

1 Tablespoon Capers (I use the ones in sea salt)

1 Tablespoon Apple Cider Vinegar

2 Tomatoes, seeded and roughly chopped

2 x 100g Barramundi fillets

Cooking Instructions

Heat half the oil in a small saucepan over medium heat. add chilli and spring onion and cook, stirring for 2 minutes.

Reduce heat to medium-low, then add herbs, capers and apple cider vinegar and cook, stirring occasionally, for 5 mins.

Remove from heat and stir through chopped tomato.

Heat a large non-stick frying pan over high heat.

Brush fish with remaining oil and sear each side for 1 min.

Transfer to an overnproof baking dish and spoon sauce over fish. Bake for 3-5min, or until cooked. When cooked, the flesh will flake away easily when pressed with a fork.

Serve and enjoy with a green salad or a small serve of my Bowl of Goodness

Hint:¬†When a recipe calls for white wine I substitute it with Apple Cider Vinegar.¬†When buying the Apple Cider Vinegar make sure you get the one with ‘the mother’. ¬†Your health food store will be able to help.


This was my first introduction to Clean Eating. I had heard all the benefits of Quinoa ( pronounced keen-wah ) and purchased a pack to try. Not knowing how to cook it, I started researching on the Internet and came across 20130514-203002.jpgsome blogs talking about A Big Bowl Of Goodness, so I thought I’d give it a crack! I wasn’t disappointed and before too long I was eating A Big Bowl Of Goodness everyday.

The best thing about this recipe is you can add whatever you have in your fridge or pantry ( as long as it’s clean and in moderation ).

So here’s my favourite concoction. Give it a go and I’d love to hear from you about your Big Bowl Of Goodness Creations.

Cooking Time: 15mins Serves: 2

1/2 Cup Quinoa (white,red, black or all combined) rinsed.
1 Cup Boiling Water
1/2 Avocado
2 Tbs Dried Cranberries
2 Tbs Cucumber Sliced
2 Tbs Organic Feta Cheeses
2 Tbs Sunflower Seeds
2 tps Chia Seeds
1/4 Cup Red Onion Sliced
1 Cup Cherry Tomatoes Quartered or Halved
2 Handfuls of Rocket
200g chickpeas or Shaved Turkey or any protein you feel like.
1/4 Cup Olive Oil
1 Tbs Apple Cider Vinegar
1 tsp Dijon Mustard
A Pinch of Sea Salt
A Pinch of Cracked Pepper

Cooking Instructions
Make sure to remember to rinse the Quinoa. Rinsing quinoa is an important step. The seeds are coated with saponins, naturally-occurring plant chemicals that can cause a bit of a bitter taste. Their purpose is to keep insects from eating the plant! While most quinoa is rinsed prior to packaging, it’s best to be safe and rinse it again. I like to put it in a bowl and swirl it around in water, drain in a very fine mesh strainer, and repeat a few more times, making sure the water is clear.

Place the Quinoa in a saucepan with the boiling water and bring to a boil. Once it starts boiling reduce the heat to a simmer and place the lid on. Let it simmer for 10mins or until the water is absorbed. Put aside to cool slightly.

Divide the rest of ingredients into 2 bowls.

Combine the dressing in a salad shaker or container with a lid and shake.

Divide the Quinoa into the 2 bowls and pour over the dressing. Give the salad a mix to coat it with the dressing.

Serve and Enjoy!

Note. You can add walnuts or almonds and any 200g of protein you would like. Play around with the flavours, but remember to keep your protein to 100g per person and don’t go overboard with the portion size. I’m confident you will fall in love with this as much as I have.


Hi there,

My name is Nicole and I’ve fallen in love with Clean Eating! I first imagestarted about a year and a half ago, but didn’t really properly kick start things til January this year. It was when I came across the Clean Eating Magazine in the USA and Australia, which included the wonderful Tosca Reno who has been a huge motivation.

The thing I love about Clean Eating is you EAT! You don’t starve yourself, you eat good clean foods that work well with your body. So what is Clean Eating? Take a look at the Eat Clean Diet. This gives a great explanation of Clean Eating.

I have The Eat-Clean Diet Commandments on my fridge and look at them every day to keep myself on track. The results I have got eating clean have been the best for a long time and I’m loving it! My stomach is flatter, my energy levels are great and I’m toning up quicker at the gym.

So stop by and check out my clean eating discovery. I’ll be posting my favourite recipes and products I’ve found, and be sure to check out the links to the Clean Eating Magazines plus Tosca Reno’s website. They are jam packed full of great recipes and ideas.

To your health!
Nicole xo