Tuna Boats & Eggs

In my opinion simple things are usually the best when cooking. As long as we use good, quality ingredients we don’t need to over-complicate things or use lots of different ingredients to make something tasty, healthy and nutritious. This dish was made as I went, no real preparation or recipe were used. I just checked my fridge and the pantry to see what I had in there and also checked with my stomach to see what I feel like. I felt like something light, fresh and healthy.

Tuna Boats & Eggs
Serves 2


– Whole lettuce leaves (for boats)
– 2 stalks celery
– 1 tomato
– 1/2 red capsicum
– 1 cucumber
-1/2 avocado
– corn kernels
– handful of spinach
– juice of 1/2 lemon
– handful of basil
– 1 frech red chilli
– medium can of tuna in olive oil (try and get the best one you can afford and if possible dolphin friendly :))
– 3 eggs (organic or free-range)


1. Boil the eggs for about 5 minutes to get the yolk oozy but not too runny or hard. This will depend on the size of the eggs, I usually use XL. Set aside and let cool.

2. Chop celery, cucumber, tomato, avocado, capsicum, spinach and chilli and mix all together in a large bowl. Add corn. Drain the tuna and mix with the vegetables, add salt, pepper, lemon juice and basil.

3. Wash lettuce leaves and place them on a big plate. Fill the “lettuce boats” with the tuna mixture.

4. Carefully peel the boiled eggs and cut them in half then place on a plate next to the tuna boats.

This food is perfect for summer but I can eat it anytime really. It’s a great picnic food too, just pack the lettuce leaves, tuna mixture and eggs separately and assemble on a picnic bench or blanket.

Let me know what you think 🙂


Date & Peanut Butter Balls (aka Yolos)

Date & Peanut Butter Balls (aka Yolos)

*Warning. These are addictive!*

The other night I was craving something sweet so badly. But I wanted it to be healthy and refined sugar free. I didn’t have many ingredients at home and I really couldn’t be bothered going out into the cold night to the shops. So I started flicking though my cook books and came across this recipe for a delicious date & peanut butter balls. The recipe doesn’t require many ingredients and it’s super quick and easy to make. Perfect if you are impatient like me!

Adapted from “Oh She Glows”, originally called Yolos.


Caramel filling:
200g/1 cup pitted dates (medjool)
2 table spoons peanut butter (you can use any other nut butter)
pinch of salt flakes

Chocolate coating:
1 table spoon coconut oil
1/2 cup of dark (70% cacao) chocolate (chopped)
pinch of salt flakes


1. Blend medjool dates in a food processor. If your dates aren’t medjool and are pretty hard and dry, then just soak them in a boiling water for 5 minutes until they soften. Drain and blend until smooth consistency.

2. Add peanut butter and salt flakes and blend until the ingredients mix together.

3. Scoop the mixture into a bowl and place in the freezer for 15 mins to set and harden a bit. This way it will be much easier and less messy to make balls.

4. In the meantime melt the chocolate and coconut oil in a double boiler.

5. Take the date mixture out of the freezer and make small balls (I like them to be bite size). Dip the balls into the melted chocolate and place on a baking paper on a tray. If you love salt then you can sprinkle a few salt flakes onto each ball for extra flavour. Once all done place the balls back in the freezer for another 10-15 mins until they harden again.

6. Enjoy and try not to eat too many at once!


Store in the fridge.

Yum. x

Green Lentil & Vegetable Curry (vegan)

It has been absolutely freezing in Melbourne for the past few weeks. I’ve been trying to keep myself warm any way that I can, in particularly with lots and lots of herbal teas and an occasional extra hot coffee. But a girl has got to eat and by that I mean something nourishing, warm and tasty. I’ve made this curry plenty of times before and it is a huge success with my man. He loves it and that makes my heart warm too. So the other Sunday night when it was particularly cold (2 degrees which is unheard of for Melbourne), it was time to soak my lentils, gather the ingredients and make my green lentil curry with lots of added veggies.


Green Lentil & Vegetable Curry
(serves 4)

Ingredients:                                                   IMG_7428
3 cups of green lentils
2 small onions
2 cloves of garlic
3 carrots
2 stalks celery
1 capsicum (red or green)
handful of spinach
1 can crushed tomatoes
2-3 tea spoons curry powder
cashew nuts
natural yogurt (optional)


1. Cook lentils or use canned ones. If you buy dry lentils then wash them, put in a boiling water with 1cup of lentils = 3 cups of water ratio. Cook for approx 35-45 mins, depending on lentils. If you have a bay leaf lying around throw that in too. This will add some flavour and soften the lentils.

2. In a pot heat up some coconut oil, add 1 chopped onion and stir until it softens. Add chopped celery and stir for a minute or so, then add pressed garlic and cook for about 30 seconds. Add curry powder. Start with 1-2 tea spoons and add more later if desired. Throw in chopped carrots,  capsicum and the other onion (I like veggies to be cut into chunks) and cook, stirring for about 5 mins to let it all soften. Add one cup of water and a can of tomatoes. For a bit more tomatoey flavour feel free to add a spoon of tomato paste also. Mix in lentils. Add salt and cook until vegetables are soft, about 10 mins. If needed add more water as you go, but keep the consistency quite thick. Once cooked, throw in freshly chopped coriander and a handful of spinach.

3. Serve with steamed green beans or cauliflower or rice if you prefer. Top with cashews and some natural yogurt or coconut yogurt/cream if you want it to be vegan.