~~ with Nutritional Cleansing ~~


Favourite Foods

Hearty Lentil and Veggie-Packed Omelette

3/4 cup sliced zucchini
1 loosely packed cup of shredded kale

½ cup halved cherry tomatoes

1 tbsp minced parsley

1 egg + 3 egg whites (2 eggs would probably work here too, but I only had 1 in the fridge when I made it!)

3 tbsp almond milk or other milk of choice

½ tsp dried oregano

¼ tsp smoked paprika

½ cup cooked lentils (choose your favorite kind – I used green ones)


Mist a frying pan with olive oil and sauté the zucchini, kale and tomatoes on high for 2 minutes or until the kale is bright green.

Meanwhile, whisk together the egg, egg whites, milk, oregano and paprika in a bowl.

Pour the egg mixture into the frying pan on top of the veggies. Swirl it around, then reduce heat to medium and let the egg begin to set.

As this happens, scatter the lentils into the pan. Let the omelette cook for 4-5 minutes, lifting the edge occasionally with a flipper and tilting the pan slightly so that any uncooked egg can run underneath.

Once set, flip the omelette in half and transfer to a plate. Serve with a green salad on the side if desired.

Weekend Recap and Monday :)

What an awesome weekend.   Saturday took my boys to see Cirque de Solelei – Kooza.  First time my boys had been to a Cirque performance.    I thoroughly enjoyed the day with them, just hanging out and the oooohhh ahhhhh moments throughout the performance from all four of us.

Called into see my Dad on our way home which was lovely!!!

Sunday was Gym Day, shopping and then out for dinner with friends to a fantastic little pop up restaurant that has opened up in Fairy Meadow that has good old Canadian Food.   By the time we left we were in a food coma and I certainly need to burn some extra calories at the gym on Monday Morning.

This morning I got up and whilst driving towards the gym  the sun was shining beautifully.

Hope you all have the most amazing week and keep on shining.   The warmer weather is approaching and so looking forward it.

Tremayne xx



Baked Chicken Parma with Sweet Potato Mash

(Only 446 calories) – This is the bomb

400 g can no-added-salt diced tomatoes with basil, onion and garlic
2 small skinless chicken breasts, fat trimmed
20 basil leaves
270 g jar 97% fat free sundried tomatoes, drained
270 g jar char-grilled capsicum or roasted pepper strips, drained
2 cups baby spinach leaves
1 cup reduced-fat mozzarella cheese
800 g sweet potato, peeled and cut into 1 1/2cm dice
1/4 – 1/2 cup low-fat milk
basil leaves, extra, to serve
1/2 red chilli, chopped (optional)


1. Preheat oven to 200°C (180°C fan forced). 

2. Spread ¼ cup diced tomato in the base of a large ovenproof dish. 

3. Halve each chicken breast lengthways to form 4 thin breast steaks.  Using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness.  Arrange chicken on tomatoes in pan base; layer each with basil leaves, sundried tomatoes pieces and capsicum.  Pile on spinach, spoon over remaining diced tomatoes and sprinkle with mozzarella.  Bake for 20 minutes until chicken is cooked and melted cheese has browned. 

4. Place sweet potato in a steaming basket over a medium saucepan of boiling water; steam for 10-15 minutes or until tender. Discard water and return potato to the hot dry saucepan.  Add ¼ cup milk and mash with a potato masher until smooth, adding additional milk if required for desired consistency. 

5. Divide sweet potato and chicken between serving plates, sprinkle with basil.

6. Serve with fresh chilli for extra heat.

Spicy Whole Roasted Cauliflower


1 tablespoon Extra Virgin Olive Oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chilli powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons pink salt
1 teaspoon black pepper


  1. Preheat the oven to 400° and lightly grease a small baking sheet with olive oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Thai Beef Salad

This has to be one of my new favourite dishes


  • 180g lean beef steak, cut into strips
  • 1 tomato, diced
  • 1/2 cup coriander, chopped
  • 1/2 red onion, chopped
  • 1 small chilli, finely chopped
  • 1/2 cup thai basil, chopped
  • 1 cup bean sprouts
  • 1 cup spinach leaves
  • 5 peanuts, chopped
  • 1 tsp. sesame seeds
  • 1 tsp. ginger grated
  • 1 tsp. sesame oil
  • 1 tsp. coconut oil
  • 2 tbsp. soy sauce
  • 1 garlic clove, crushed
  • 1/4 cup fresh lime juice


  1. Heat coconut oil in a non-stick fry pan over medium temperature and add the beef, garlic and soy sauce. Cook for a few minutes on each side
  2. Meanwhile combine the coriander, tomato, onion, basil, spinach leaves, bean sprouts and peanuts in a salad bowl. Add the cooked beef into the salad
  3. In a separate small bowl mix the sesame oil, lime juice, ginger, chilli and sesame seeds. Pour the dressing over the salad
  4. Serve

Roasted Pumpkin, Feta and Quinoa Salad

roasted pumpkin feta and quinoa salad

This is Delish!!!


  • 2 cups (400g) quinoa
  • 1kg Jap pumpkin, cut into wedges
  • 2 tablespoons olive oil
  • 1 red onion, cut into wedges
  • ¼ cup (60ml) white wine vinegar
  • 2 teaspoons caster (superfine) sugar (can be omitted)
  • ⅓ cup chopped coriander (cilantro) leaves
  • 1 x 400g can chickpeas (garbanzos), drained and rinsed
  • Small amount of marinated feta, crumbled, to serve on top of salad


  1. Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside.
  2. Preheat oven to 220°C (425°F). Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for 10 minutes.
  3. Add the onion and roast for a further 10–15 minutes or until pumpkin is tender. Mix to combine the vinegar, sugar, coriander, chickpeas and quinoa. Top with pumpkin, onion and feta to serve.

Serves 4.

Cauliflower @ Healthy Meals

The humble cauliflower is seriously underrated! Cauliflower is seasonal year-round in Australia Check out some of these Healthy Meal Options I stumbled across

Strawberry Banana Creams


Strawberry Banana Creams
Makes 1 Serving


  • 8 strawberries
  • 2 oz. Greek, Non-Fat, vanilla Yogurt
  • 1/2 small banana
  • 1 tablespoon sliced almonds


  • Mash the banana in a bowl with a fork. Mix in the yogurt.
  • Using a knife, carve out the middle of each strawberry.
  • Fill the center of each strawberry with the banana-yogurt mixture and top with sliced almonds.

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