Family Favourite Vegetarian Nachos


Who doesn’t love a nacho night? This seriously tasty family favourite can be whipped up in no time at all - and using just a few staple ingredients, the base works out to be a pretty easy and cheap meal!

Feel free to play around with toppings - guacamole is always a favourite. This version has added feta, lime, coriander and onion giving the simple recipe an extra punch in flavour. If you are vegan or dairy intolerant simply swap the cheese for a dairy-free cheese alternative, or leave out entirely - it’s still totally fabulous!


Serves 3-4
GF, Vegetarian and option of being DF and vegan


  • 1 Red or brown onion, diced

  • 3 garlic cloves, crushed

  • 1/2 red capsicum, diced

  • 2 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp ground chilli

  • 1 tin tomatoes

  • 1 tin kidney beans


  • 1 avocado

  • Fetta (optional)

  • Juice of 1/2 a lime or lemon

  • 1/2 punnet cherry tomatoes

  • 1 cup grated cheddar cheese

  • Fresh coriander (optional)

  • a few slices of red onion

  • Sour cream (optional)

  • Cc chips!

  1. For the nachos. Place a large frying pan over medium-high heat, add olive oil and toss in the sliced onion, fry off until translucent. Add crushed garlic, capsicum and spices for roughly 4 minutes, whilst these spices are becoming more fragrant, use a spatula to move the spices around the pan to coat the other ingredients and so they don’t burn.

  2. Add the tin of tomatoes, and rinse out the tin with roughly 1/4 cup of water and add to the pan. Season well and simmer for 15-20 mins.

  3. Make guacamole by mashing the avocado in a small bowl. Add some lemon or lime juice, red onion, coriander, feta and seasoning. To make the tomato salsa, chop the tomatoes in half, add red onion, seasoning and coriander. Grate the cheese

  4. Add kidney beans for 5 minutes, and then with the back of a fork or spatula push down on the ingredients to open up the beans.

  5. Place Cc’s in a bowl, top with nacho mix then the cheese (feel free to microwave it at this stage so the cheese melts). Top with guacamole, salsa, and coriander. Serve and enjoy!

    Another serving option is to spread Cc’s on a lined baking tray, top with the nacho mix and cheese. Place in an oven on 170 degrees for 10 minutes or until cheese is melted. Top with the rest of the toppings and allow everyone to help themselves.


Thai Green Chicken Curry


I absolutely love curries, especially on a chilly winters day. However, I am a slight curry snob and try to always make mine from scratch. This is to avoid additives and sugars often added to bought pastes. Once you start making your own from scratch there is no going back! The flavour packed into a fresh homemade paste is so much more flavoursome. Make double the paste and you can freeze the other half for another winters day when short on time.

This curry covers all the nutritional bases to make up a wholesome meal, with getting in different vegetables, good fats and a wholesome brown rice base. The paste packs not just a punch in flavour but in vitamins and minerals too which is what you want when its a tad nippy outside.


  • 500 grams Chicken, roughly 2 chicken breasts

  • 1/2 leek finely chopped

  • 300 grams coconut milk

  • 1 1/2 cups chicken stock

  • 3 tsp fish sauce

  • 100 grams baby corn, halved

  • 1 bunch of bok choy, end removed and leaves halved

  • 1 bunch or broccoli or broccolini, halved to reduce cooking time

  • 1 1/2 limes some to season the curry during cooking time and the rest to serve


  • 4cm Piece of ginger, roughly chopped

  • 1 large chilli (I use red or green), deseeded and chopped

  • 4 cloves of garlic

  • 2 lemongrass stalks, white part only, crushed and chopped

  • 1 bunch or coriander, with the stems

  • 1 lime, juiced

  • 1 tbs olive oil

  1. Place all paste ingredients in a high powered food processor and blend until a fine smooth paste. Set aside for later

  2. Chop chicken into 3 cm chunk sized pieces. Heat a deep sauce pan with olive oil and fry off chicken in batches until lightly browned but doesn’t need to be cooked through at this stage. Set aside.

  3. Add another squeeze of olive oil into the fry pan and pour paste into heated pan, fry off for roughly 3-5 minutes on a medium heat or until fragrant and browned off but not burnt.

  4. Throw in sliced leek and fry until softened. Add chicken back to the pan along with the stock, coconut milk and fish sauce. Season and allow to simmer away for 15 minutes to finish cooking the chicken.

  5. Add the broccoli and corn to the mix and simmer for another 10-15 or until vegetables are just tender. Then add the bok choy and a squeeze of lime, simmer for 5 minutes to wilt the bok choy.

  6. Serve with brown rice and pappadams. Enjoy!

    Serves 4

Shepherds Pie


I grew up loving the humble Shepherd pie, especially on a rough winters day. With a few adjustments and tweaks this recipe has sneaked in some extra veggies without children knowing its even there. Grating the carrot is a perfect way to add extra sweetness, whilst the celery adds a little crunch. I have swapped the traditional Worcestershire sauce which contains sugar for Tamari and thrown in some red wine for extra depth and flavour.

Feel free to play around with the potato topping, and use either just sweet potato or white potatoes. Both have their benefits! sweet potatoes are lower in carbs, high in vitamins A, C, B6, and potassium. While white potatoes have a higher fibre content and also great sources of vitamins and minerals.


  • 1 onion, diced

  • 3 cloves of garlic, crushed

  • 1 kg beef mince

  • 1 handful of fresh herbs such as fresh thyme, oregano, rosemary and parsley (all work well together)

  • 4 tbs tomato paste

  • 2 medium carrots, grated

  • 3 celery stick, chopped fine

  • 2 cups chicken or vegetable stock

  • 1/3 cup of red wine

  • 1 tbs tamari sauce

  • Salt & Pepper

    Potato Topping

  • 2 sweet potatoes, peel skins and roughly dice

  • 4 potatoes, I leave the skins on and dice

  • Splash of milk

  • 1 tbs butter

  • Seasoning

  • Handful grated cheese

  1. Fry off onion and garlic until garlic is lightly browned. Add mince and fry off until broken apart and browned off completely.

  2. Add carrot, celery, and herbs and fry off for 2 minutes. Add the paste, stock, wine, tamari and season well.

  3. Simmer away for 35-45 minutes on a low gentle temperature to allow flavours to gather more depth. During this time boil up the potatoes, until soft enough to mash. once ready, drain potatoes and add butter, a splash of milk, seasoning and mash until light and fluffy.

  4. Add the meat mix to an ovenproof dish, top with mashed potato and sprinkle some cheese on top. Bake on 180 degrees fan forced for 30-40 mins, or until golden on top. Serve with a side of broccolini and Enjoy!

Summer Potato Salad


This is an easy picnic or barbecue stable in the summer and I tend to be lucky if I come back with leftovers. I find the left over mayonnaise a great spread to have ready in the fridge for in sandwiches or the next potatoes salad. Feel free to leave out the bacon for vegetarians or play around and add in 2 hard boiled eggs and leave out the peas if you don’t already have them. Try to go off what you already have in your fridge.


  • 1kg baby potatoes

  • 2 tbls apple cider vinegar

  • 4 spring onions or handful of chives, finely chopped

  • handful mint

  • handful parsley

  • 1/4 cup peas

  • 2 bacon rashes

  • 1 celery stick, finely sliced


  • 1 egg yolk

  • 1 tsp dijon mustard

  • 1/3 cup olive oil

  • 2 tsp lemon juice

  1. Chop potatoes in half to reduce cooking time. Place potatoes in a pot and fill with water to cover. Bring water to the boil and simmer away until just tender. Around 15 minutes depending on size of potatoes. Drain from water and place on a tray with the apple cider vinegar, refrigerate until cool.

  2. While potatoes are cooking, dice up bacon and lightly fry off.

  3. To make mayonnaise: seperate egg yolk from the white and place into a hand blender. Add dijon and blitz until combined, then gradually add oil until a thick mayo consistency. Feel free to add more oil or dijon to suit your desired taste. lastly add the squeeze of lemon juice and give it a final blitz.

  4. Chop herbs, spring onion and celery. Toss into a bowl with potatoes, peas and bacon. Fold in around 3 tablespoons of mayonnaise or until potato mix is nicely coated. Season well and serve!