~~ with Nutritional Cleansing ~~

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.

All in Good Time

I found this post on one of our support pages for the program that I am using and it really resonated with me so I thought I would share it here for you all to read and get some inspiration.

Mary – your amazing and thanks for sharing….

“Ok, I have an observation to make. (I’ll get to the pic later!) I am so impressed and awed by the remarkable results that so many people post on this page!

The determination and hard work is inspiring to everyone!

And when you read through the remarks it always seems that someone asks ” How long did it take you?” Every single one of us is unique and will take us different lengths of time to reach our goals.

As an over 60 gal I know it will take me longer but the important thing is to keep going and reach your goal!! What takes someone 6 months might take you 10 mary toesmonths , but you know what, it doesn’t matter!! What matters to me is that if it takes me a year or more to reach my goal, so be it, because I know I won’t be like I was when I started, very overweight, unhealthy and not very happy! I’m not that far in and the weight I’ve already let go of has made a tremendous difference in how I feel and look!

So, back to the pic! NSV! For those who have had a bigger belly know how hard it is to paint your toes, that belly gets in the way! Well, I can now do that easily!!

Stay strong everybody, you will reach your goals, no matter how long it takes!!”
Continue reading “All in Good Time”

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

SH-346 2016-07-28 02.53 PM


Yesterday I toddled off to meet with a Dietician and have a Body Scan.   I only wish I had done it when I started on my get healthy program.   As you can see,  I have a long way to go – but on the other hand I have come so far in the last 11 months.   

I am pretty excited as they are preparing a meal plan incorporating my nutritional cleansing program and in another month I will be back checking in and having another scan done.  

Having lost over 25 kilos I am beyond happy with my own journey to date.

T x
#rejuvinateyourlife #results #itsmytime #justdoit #thankful #jumponboard 

Legs Day

So this morning was legs day … I don’t think I will be able to walk for the next couple of days.    I will push through this and keep going as rome wasn’t built in a day and I have a vision to be fit n fabulous.   It’s time to suck it up Princess!!!

Enjoy your week and don’t forget … baby steps lead you closer to your goal!!

Keeping focused

❤Because sometimes you need reminders.

❤Because a healthy mind is just as important as a healthy body.

#visionfest  #dailyaffirmations

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.

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