Livening up a stir fry

This week at the Brisbane markets, I came across a perfect red cabbage. Stir fried along with pumpkin, spring onions, red capsicum, tofu and choy sum. A riot of colour and flavour :)

What to do with a glut of zucchini...

...make zucchini slice!

Tasty noodle soup

Sometimes after giving myself a flogging at the gym, I am overwhelmed by the need for lean protein, carbs and greens. Today's lunch is inspired by Chocolate Buddha, my 'go to' lunch place whenever I am in Melbourne's central business district. Green tea noodles, enoki mushrooms, and choy sum simmered in miso broth and topped with grilled salmon and spring onions. Heavenly!

For the love of veggies

I am obsessed with food, but I really can't understand why so many people have an aversion to vegetables. I just don't get it. Don't get me wrong, I am a total carboholic and am as easily seduced by a good piece of cake/bread/baked good as the next person, but who can look at the vibrancy of a wonderful plate of vegetable stirfry and not be excited...?


With some tofu and a hint of sesame seeds, this is the kind of lunch that really makes my day.