Zucchini & Corn Lunchbox Muffins



This would have to be one of my all time favourite kids recipes that I make almost every week. Originally a zucchini slice recipe that my mother passed on to me when I had children, now I have shared this with so many of my friends and now you all.

My kids just love having them as individual size muffins. It’s easy for them to eat and makes for a perfect lunchbox size snack. Another way of hiding those pesky veggies in a way they will love with sweet corn, ham, eggs and cheese. They don’t last too long in my house so making a double batch is necessary for me if you want them to longer. Freezer friendly, wrap them in cling wrap and pack them frozen by lunch time they will be thawed just in time to eat. Continue reading “Zucchini & Corn Lunchbox Muffins”

Homemade Hidden Veggie & Beef Sausage Rolls

With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.

Continue reading “Homemade Hidden Veggie & Beef Sausage Rolls”

Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing


When the hubby hates coriander so you make a coriander packed thai noodle salad all for yourself!

Coriander is one of those herbs that you either love to love or hate to hate. With quite a few people giving it a bad wrap over the years, there is even a Facebook page setup just for coriander haters can you believe. Unfortunately the debate will stand the test of time so for the coriander lovers out there this is a light and tasty salad with a perfectly balanced dressing of hot, salty, sweet & sour exactly what the Thai do best.

Continue reading “Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing”

Frittata Basics

Mastering a basic frittata is essential, once you get whisking the possibilities are endless. Start with the basic egg mix then you can literally add anything you like to it. You can change it up and add different vegetables, herbs, deli meats, olives  and cheeses to keep things interesting. Fritattas are so versatile you can enjoy them for breakfast, a light lunch or even for quick dinner accompanied  with a salad.

Eggs are a great source of protein and omega 3 fatty acids which is essential for healthy brain functioning and is more enriched in free ranged chickens over caged, besides the fact it being more humane for the poor chickens of course. If you are wanting to lose weight I suggest to use half the amount of egg yolks so if the recipe says 8 eggs use 4 whole eggs and 4 egg whites as that is where the polyunsaturated fats lie. Maintaining a healthy life I believe you can enjoy good fats (polyunsaturated)  I never worry too much about them as I believe and as recent research suggests sugar is the weight gainer not fats.

*Basic Frittata consists of 8 eggs, 1/2 cup milk, 2 cups of whatever fillings you like,  salt and pepper and that’s it!

*Tips: I slice into individual portions and cling wrap or place in a container and put in the freezer for when you are pressed for time. Don’t over whisk eggs and pre cook your vegetables.

Mediterranean Frittata with Goats Cheese

  • Servings: 8
  • Difficulty: easy
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A easy, versatile and cost effective meal, that is still healthy and delicious.


8 eggs

1/2 cup milk

2 cups  pre cooked vegetables (spanish onion, sweet potato, marinated capsicum, baby spinach, olives and pieces of goats cheese


  1. lightly whisk eggs and milk, saltt and pepper in a large bowl
  2. In an oven proof dish add cooked vegetables spreading evenly over the base o the dish
  3. Pour over egg mixture
  4. Bake in a 180’c oven for 25-30mins