Bowl Full of Love: Coconut Quinoa Porridge with Cranberry, Pomegranate & Nuts

Usually on a weekend, when we aren’t held up with a billion things to do and places to go, I like to get creative in the kitchen and make something extra special for my husband for breakfast. I guess it’s my way of saying thank you for all that he does for me, after all food is love right?

This dish is filled with love and is the perfect winter breakfast, it’s warm, full of protein to keep you full and not to mention a great source of vitamin C and antioxidants to help fight off the winter blues.

So go on and share the love!

Love Wifey xx


Coconut Quinoa Porridge with Cranberry, Pomegranate & Nuts


1/2 cup quinoa flakes

1 cup almond milk

scoop of vanilla protein powder

1/4 cup shredded/desiccated coconut plus some for sprinkling

sprinkle of cinnamon

handful of dried cranberries

1/2 pomegranate

handful of pistachios roughly chopped

handful of flaked almonds


Method (Serves 2)

  1. In a saucepan on a medium heat, combine the quinoa flakes and almond milk and gently cook stirring frequently for approximately 3 minutes until a porridge consistency is achieved.
  2. Remove from heat, add protein powder, coconut, cinnamon and stir through.
  3. Divide the porridge into two bowls and top with a sprinkle of coconut, flaked almonds, cranberries, pomegranate kernels and pistachio.



Moussaka with Cashew Cream Béchamel

What’s that? Moose kaka???

Ok, ok I will stop channelling those hilarious mum jokes! This recipe is one of my favourites. As a child it was a staple dish in our household, Mum would make this recipe layering the delicious meat and vegetable filling (without the tomato passata, as Dad would get reflux from tomatoes) with potatoes. Being a vegetable lover, I decided to give Mum’s delicious recipe a revamp and pack it full of veggies and like a traditional Greek moussaka (as my husband would remind me) top it with a creamy béchamel sauce (well in this case a cashew cream béchamel, a bit more friendly on the tummy!).

Whilst I was making this I was thinking you could hide lots of veggies in the filling if you wanted to really bulk it up with vegetable goodness! Have a play with different types of vegetable layers like kohlrabi, turnips or celeriac! Give it a go, you won’t be disappointed!

Love Wifey xx





2 tbsp olive oil

1 large onion, diced

2-3 cloves garlic, chopped

1/2 capsicum, diced

1 large carrot, diced 

1 tbspn of tomato paste

1 tspn coarsely ground black pepper

700g-800g beef mince

2 tsps paprika

pink Himalayan crystal salt to taste

vege-spice to taste

700ml Passata (or you could use tinned crushed tomatoes or ripe tomatoes diced)

1/2 cup brown rice

thinly sliced vegetables for layering (e.g. zucchini, eggplant, sweet potato, potato)

 Cashew Cream Béchamel 

2 cups cashews

1 cup water

juice of 1 lemon

pinch of pink Himalayan crystal salt


  1. Preheat oven to 190 degree celsius.
  2. Soak cashew nuts in a bowl covered with water for at least 1hr.
  3. Slice your layering vegetables (I used sweet potato, zucchini and eggplant) and set aside on a paper towel to dry.
  4. Heat oil in a large saucepan over medium-high heat, sauté onions and garlic until they soften. Then add capsicum and carrots, continue to cook until soft.
  5. Add the tomato paste and season with paprika, salt, pepper and vege-spice. Once the veggies are soft you can use a Bamix to puree, this is a personal choice, I quite like my veggies chunky.
  6. Whilst the vegetables are softening, drain the cashew nuts and place in a food processor with 1 cup of water, lemon juice and salt. Blend until you get a very smooth creamy mixture and set aside.
  7. Add the mince and rice to your veggie mixture and stir until browned. Stir in the passata. Take off the heat.
  8. Place a layer of sliced vegetables (use one type of vegetable at a time) at the bottom of a baking dish, lightly salt and pour some of the filling on top.
  9. Continue to layer the vegetables and filling until you finish with a layer of the filling on top.
  10. Top with the béchamel and cover the baking dish.
  11. Bake for approximately 30-45mins or until the vegetables are just tender.
  12. Remove the cover and bake further allowing the béchamel to brown.
  13. Serve with a side of salad and enjoy!

Got Milk? – Breastfeeding, Boobies & Cookies

Raising your first child as many would know is a great big journey into the unknown. There are of course pre-natal classes that are great at providing you with lots of information regarding health during pregnancy, childbirth and breastfeeding etc and it’s fantastic that we have these resources available. However, it can feel quite overwhelming getting all of this information at a stage where you’re shitting your pants and thinking how am I even going to get through childbirth and why the hell would I need to start thinking about breastfeeding now?

The truth is, I didn’t really give breastfeeding much thought. I had heard from many mums that it wasn’t easy and me being naive thought surely childbirth is harder… Boy, I was wrong. Thankfully, like my birthing experience, I went into breastfeeding with an open mind, “que sera sera” was pretty much my motto and I was determined to give breastfeeding a go for as long as I could and if it didn’t work I was going to accept it and not get upset about it. I’m not sure if it was the circulation of post-natal hormones, but I wasn’t prepared for how upset I would be when I wasn’t able to breastfeed. But looking back I realise that I really didn’t need to be upset. I’m not less of woman or a bad mother just because I couldn’t continue breastfeeding my son. It just wasn’t going to happen for me and unfortunately I was already behind the eight ball before I even started.

There were several factors that prevented me from successfully breastfeeding and they were all out of my control. The first was missing the all important unlimited skin-to-skin contact and the first breastfeed. I was rushed to theatre almost immediately post birth, meaning my son was also immediately introduced to the bottle. I had severe postpartum haemorrhaging which delayed my milk supply from coming through and my son had a mild tongue tie that prevented him from being able to latch on and stay on.

Being determined to give breastfeeding a real go I did plenty of research, used lots of resources and tried LOTS of different things. The hospital was a great support and my advice to all new mums is don’t be afraid to use the resources that are provided to you, because you’re not alone and you don’t have to do it on your own. Breastfeeding is really hard work. A great source of information was the Australian Breastfeeding Association website they have great fact sheets and loads of helpful FAQs like where to hire a breast pump or breastfeeding classes. My local maternal and child healthcare nurses were also extremely helpful and offered great advice and tips. But a real big help for me was attending the breastfeeding clinic at the hospital. I spent a whole day with a lactation consultant to demonstrate how my son was breastfeeding. We tried lots of different tricks and I got lots of helpful hints and advice. The greatest piece of advice I received was to eat lactation cookies (see my recipe below) to help increase my milk supply and they did work! But unfortunately my son’s tongue tie, which we picked up with the maternal child healthcare nurse and lactation consultant, made it  really difficult for him to even latch on.

Whilst waiting to see the paediatrician to review the tongue tie, I decided the best thing to do was to just be relaxed as I could and rather than making every feeding session traumatic for the both of us, I just offered the breast if he was feeling up for it and expressed 8 times a day. This was really tiring and challenging but I persisted  for 2 months and even after snipping his tongue tie, which improved his ability to suck, his interest in feeding from the breast just wasn’t there. The bottle which he had known from the beginning was just far easier than working for it!

I won’t lie I felt really bad and ashamed that I stopped breastfeeding, but how could I continue when I got upset every time? I felt like a big let down and it was at this point I knew I had to stop, it just wasn’t working for me. It took a while for me to convince myself that I wasn’t letting anyone down and I can see now the best decision I made was to stop breastfeeding. A big weight had been lifted off my shoulders.

So to the mums out there who might be sitting there reading this, doing it tough and struggling it out, you’re doing a great job. Remember you’re not alone, use all the resources available to you and talk to someone. Everybody’s experience with breastfeeding is different and keeping your sanity is just as important for you as it is for your baby. But most of all, do what works for you and don’t feel bad about it, you’re already a star in the eyes of your baby.


Love Wifey xx


Boobie Cookies

The key ingredients in this recipe for aiding milk supply are oats and brewer’s yeast. Oats contain loads of iron which is important in maintaining a healthy milk supply and immune system. Brewer’s yeast also contains loads of iron but also lots of protein and phytoestrogens which is thought to be the main reason why it works so good for increasing milk supply. If you don’t like chocolate chip you can substitute with other flavours such as pistachio and dried cranberries or almonds and incaberries.



3 cups rolled oats

1 1/2 cups wholemeal spelt flour

5 tbsp brewer’s yeast

3 tbsp ground flaxseed

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

2 tbsp shredded coconut

1 tsp chia seeds

230g dark chocolate chips

pinch of pink himalayan crystal salt

180g butter

4 tbsp coconut oil

1/2 cup coconut sugar

1 large egg + 1 large egg yolk

1 vanilla bean (split and seeds scraped) or alternatively you can use vanilla bean extract/paste



  1. Preheat the oven to 180 degrees celsius and line a baking tray with grease proof paper.
  2. Mix oats, spelt flour, flaxseed, baking powder, baking soda, cinnamon, salt, shredded coconut and chia seeds.
  3. In a separate bowl using an electric mixer, begin to beat the butter and coconut oil on a medium speed, then slowly add the sugar and beat until the mixture is light and fluffy.
  4. Add in the egg, egg yolk  and vanilla until throughly combined.
  5. On a low speed begin to add the dry mixture little by little until combined.
  6. Fold in the chocolate chips to the mixture using a spatula.
  7. Using an ice-cream scoop, scoop balls of mixture and place on the lined baking tray approximately 5cm apart and flatten the balls slightly with your fingers to make more of a disc shape but don’t completely flatten them, you want them to be fairly thick.
  8. Bake for about 15 minutes or until golden.
  9. Allow the cookies to cool and store them in an airtight container.


This recipe makes about 20 cookies.