So now they say I’m not flexitarian.
I have one or two meatless meals most days, because I’m cutting down my consumption of red and white meat. And I generally have a couple of meatless days a week.
So when people ask me what my way of eating is called, I say I’m a flexitarian.
Because my diet meets the guidelines for flexitarianism in the original flexitarian diet book The Flexitarian Diet (more below).
Not that I need to label it, but giving my diet a name helps to spread the word about reducing meat consumption and it’s a good reference point for people to find out more.
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Sydney in the ’70s. Curried prawns and rice from the Chinese takeaway. Loved it then and love it now, but now I make it at home. Read more →
This recipe was adapted from “The Margaret Fulton Cookbook”, published in 1968. The original recipe used unsalted butter and suggested that cream might be added at the end. Read more →
Prep: 10 min | Cook: 25 min | Serves: 4
Take a can of tuna in springwater, drain and mix with al dente macaroni, a can of cream of mushroom soup and frozen peas, top with grated cheese and bake to perfection.
Serve with salad, garlic bread etc.
I make this far too often, but who could blame me? It’s a weeknight legend.
My favourite comfort food!
My slow cooker potato soup has a smooth, creamy texture and is vegetarian-friendly. It only takes 15 minutes to prepare, then simmers away in a slow cooker until you’re ready to serve it. You can make it into a prawn (shrimp) chowder simply by adding fresh prawns 30 mins before it finishes cooking. Read more →
Banana smoothie with ice-cream
Three ingredients, 5 minutes and you have an easy and delicious banana smoothie for breakfast on the go, an after-school snack or a quick pick-me-up anytime.
Not keen on ice-cream for breakfast? Substitute the ice-cream with a squeeze of honey or your choice of sweetener.
Check out my Smoothie Collection for traditional creamy smoothies, healthy breakfast smoothies and kid-friendly smoothies to please everyone.
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Salt and pepper salmon with wasabi mayonnaise
Healthy and delicious, salt and pepper salmon has four ingredients and only takes 30 mins from start to table ready.
And the wasabi mayonnaise is even easier. Simply add wasabe paste, lime juice and coriander (cilantro) to your favourite mayo.
Serve with seasoned potato wedges with rosemary or rice, and a green salad for an elegant weeknight dinner.
So easy, yet so superb! Read more →
Slow cooker herbed potatoes
These delicious slow cooker herbed potatoes are addictive. They’re an easy side dish, healthier than roast potatoes, with less mess and a much faster cleanup.
Only 10 minutes prep, then you don’t need to touch them until they’re ready to serve.
And there’s a bonus – the oil and herbs left in the slow cooker make a delicious piping hot herby, peppery pouring jus. Read more →
A beautiful minestrone soup, warming, nutritious and filling.
Based on vegetable stock, with onion, zucchini, beans, celery, tomatoes, carrot, spinach, garlic, parsley, oregano, basil, thyme and pasta, my minestrone soup packs a powerful nutritious punch as well as being vegetarian, easy to make and delicious. Read more →
Slow Cooker Vegetarian Enchilada Soup
An easy, healthy and warming slow cooker vegetarian enchilada soup with only 10 mins hands-on prep time. Simmer vegetable stock, enchilada sauce, onion, tomato, garlic and chili in a crock pot and top with tortilla strips, tasty cheese, lime wedges and your choice of garnish. Read more →