Wednesday, March 1, 2017

It's been a while!!

It has been a long time between posts. So much has happened, which, I don't think needs to fill these pages. In brief, I went back to teaching and have decided to go back to what I really love; food and wellbeing.

There are many posts sitting in drafts but I am not going to worry about those and start afresh, new reviews, new recipes, new weekly plans and new research links.

I am excited about where I am heading, and what I have planned in the pipeline.

If there is anyone still out there reading this, please let me know what interests you!

You can also follow me on Facebook...

Looking forward to connecting again!

Tuesday, April 30, 2013

Sunflower Butter

©2013 Foxy Food 

With school being nut free and our love for an easy, quick sandwich spread that not only has flavour but some nutritional benefit, we have previously bought the sunflower butter from the supermarket. I must say, I don't like it, the girls do but I also don't see why it needs to have so many added things like salt, sugar and vegetable oil of dubious quality.

With school going back tomorrow, we are on a mission to be organised and also cut down on packaged  foods, so today, I experimented and I'm very happy with the result.

I can't really say there was a recipe, I just processed 1 cup of organic sunflower seeds for several minutes and then added one teaspoon of coconut oil

To start with, the sunflower seeds become a powder but then as time goes on and they heat from the friction slightly, the oil is released and a buttery consistency is formed. I think the coconut oil is probably optional but it did come together a bit quicker then. 

The girls were given a taste on a water cracker without knowing what I had made and they loved it. I'm thinking a few variations may result with some added herbs and spices.

Friday, August 10, 2012

Dinners 13th - 20th August

It's going to be a busy week so keeping the meals simple. I haven't really felt much like creating anything exciting lately but starting to feel like doing it again. I just wish things would slow down a bit so I can organise and prepare an interesting recipe!

This plan takes in an extra day and then from the next plan, my week will start on a Tuesday (yes, strange) as my food delivery will be coming on a Tuesday. I need to order on a Friday so hopefully it will all work out.

(Not sure what is happening with the formatting here, will work on it!)

Monday Tuesday Wednesday Thursday Friday
Penne Bolognese Steamed Fish Onion Soup Vegetable Frittata Chicken Burritos
Beef mince White fish From the freezer Eggs Chicken Thighs
Onion Basmati Rice Bread rolls Spinach Mexican Spices
Garlic Broccoli Gruyère cheese Potatoes Tomato paste
Herbs Cauliflower Pumpkin Avocado
Tomato Paste Tomatoes Cucumber
Tomatoes Lettuce
Mushrooms Tomatoes
Zucchini Carrots

Saturday Sunday Monday
Lamb Chops Cheese on Toast Pea and Ham Soup
Lamb loin chops Caprakaas cheese From the freezer
Chips Jarlsberg cheese Bread rolls
Tomato gravy Sourdough

Wednesday, August 8, 2012

Dinners 8th - 12th August

School holidays + Greg away a bit = a bit lazy on the dinner front!

Yes, I've been a little lazy, the girls even had Weet-Bix for dinner one night! It was their suggestion!!

I thought it was a little late to put the last few nights' meals up so starting from today's through to Sunday.

Wednesday Thursday Friday Saturday Sunday
Chicken, Risotto
and Broccoli
Beef Stir Fry Steamed Fish Slow Cooked
Pickled  Pork
Chicken Drumsticks Beef Strips Salmon Brussel Sprouts Leftover pickled pork
Leftover Risotto Broccoli Broccoli Potatoes Toasted sandwich?
Broccoli Red Capsicum Beans Pumpkin Added vegies?
Lemon Beans Rice
Vermicelli Lemon
Fried Shallots
Chopped Onion
Soy Sauce

Sunday, June 24, 2012

Dinners 25th-29th June

The craft fair was great fun today. Forgot to take the soup from the freezer beforehand so ended up with chicken and salad takeaway. Also didn't get around to buying the makings of a goat curry as I was rather busy twirling paper so we went out for Thai. :) The tomatoes which arrived with our grocery order were so unripe we couldn't do the Puttanesca pasta so that will be done this week. We had sausages and roast vegies instead, cooked by the girls!
So this week is the end of term which means for 2 weeks I won't be planning dinners. Greg is also not home for some dinners so it will be quite a relaxed week. He doesn't like tinned tuna so the girls and I will have tuna and bean couscous salad which is one of our favourites when he is note home. As a special treat, I have promised the girls fish and chips for the end of term

Monday Tuesday Wednesday Thursday Friday
Tuna and Bean Couscous Salad Pasta Puttanesca Pea and Ham Soup Lamb Chops Fish and Chips
Tin of Tuna Onion From the freezer Lamb Loin Chops End of term 
3 bean mix Garlic Broccoli TAKE AWAY!
Couscous Chilli Garlic Bread Beetroot
Cherry Tomatoes Olives Potatoes
Cucumber Capers Sweet Potato
Capsicum Anchovies
Coriander Tomatoes

Sunday, June 17, 2012

Dinners 18th - 24th June

Next week is looking kind of "normal" except that next Sunday I will be trading at the Hornsby Craft Fair at Hornsby RSL. If you're in the area, come and say hi! So I have been busy this week being creative with paper. It means I will probably be rather tired and by the time we get packed up, another dinner will be pulled from the freezer.
When I asked on my Facebook page for some more ideas, a friend suggested a goat curry which really got me interested. Last year when we went to Canberra, I bought a goat cookbook at the café in Parliament House so I have been going through that. I haven't decided exactly which recipe to do yet so I am going to make it a special shopping trip next Friday. If you have any suggestions, please leave them below or over on Facebook as I have found that although appetising and easy, my repertoire is getting a bit stale and I need some input from others!
This week we also splurged and bought ourselves a new coffee machine for home. In saying splurge, I am being quite sarcastic as we bought the one on special at Aldi!! But, I must say, for $70, it makes a great coffee!
With the weather quite chilly and wet, we have quite a line up of soups and will be doing the Pea and Ham soup, with a few variations on the original recipe, in the slow cooker for the first time.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Onion Soup Pea and Ham Soup Pea and Ham Soup Lamb Chops Pasta Puttanesca Goat Curry Chicken Soup
From the freezer Ham Hock Leftovers Lamb Loin Chops Onion Still deciding on style From the freezer
Green Split Peas Broccoli Garlic Will shop on Add noodles
Gruyere Yellow Split Peas Garlic Bread Beetroot Chilli Friday Add broccoli
Baguette Carrot Potatoes Olives
Stock  Sweet Potato Capers **Craft Fair
Cumin Anchovies
Bread Roll Linguini

Friday, June 15, 2012

Greek Almond Crescents

Greek Almond Crescents

"Mm, yes, please, but I feel like a shortbread too."
"Greek shortbread?"
Ooh, Belinda goes looking for one of her biscuit cookbooks she knows has something similar.

So, the coffee was made but we had to wait for some biscuits to drink it!!

These were so simple and while Sophie doesn't like them (oh what a shame there are all the more for us) and the girls can't take them to school because of the nuts, I will certainly add these to our biscuit repertoire.

Recipe has been adapted from the Australian Women's Weekly Biscuits, Brownies and Biscotti - Greek Almond Biscuits.

I only had 250g almond meal, not quite enough, so I whizzed up 140g raw almonds in the Thermomix (any blender will do it). I love how it is then a little different to the blanched almond meal and adds more of an almond flavour and brown colour to the biscuit. I also much prefer using raw caster sugar for all my baking as it gives it a slight caramelisation. How many flaked almonds used will depend on how many stick as they are rolled but I used about 100g.

Apparently theses biscuits are suitable to freeze and can be stored for a week in an airtight container. Who has a batch of biscuits around for a week?

RECIPE - Makes 24


250g almond meal
140g almonds, ground
200g raw caster sugar
3 egg whites, lightly beaten until fluffy
100g flaked almonds


  • Preheat oven to 180ºC and line a baking tray.
  • Combine almond meals and sugar.
  • Add egg whites and mix until well combined and mixture is a firm paste.
  • Take a tablespoon at a time and roll in the flaked almonds.
  • Roll into an 8cm / 3 inch log, form into a crescent and press into the flaked almonds again.
  • Cook for 15 minutes until lightly golden.
  • Allow to cool (if you want!) and enjoy with a coffee :)