Food/ Recipes – Page 9 – Life is a Journey

Foodie Friday

Posted on July 27, 2012October 11, 2026 by Libby Withnall

I’ve been really working on having healthy, low-processed and fairly clean foods the last few weeks. Partly for weight loss, partly to help with my arthritis and partly to give me more energy. It’s been working well for the last two and slow for the first! Anyway, I thought I’d share with you some of my meals from the last few weeks.

Breakfast – Veggie scramble

Wholegrain English muffin with tomato sauce (ketchup) and grated cheese

Tone It Up Protein Pancakes

Lunch – falafel salad

Mexe-Bean Salad

Dinner Hawaiian Sweet Potato (basically a baked sweet pot, scoop out flesh, mash, add pineapple pieces and mozerella cheese – so yummy) and brussel sprouts

Chickpea Ketchup Curry

Do you have any current favourite meals to share?

Latest discovery – Chobani Greek Yoghurt

Posted on June 22, 2012October 10, 2026 by Libby Withnall

I am not a yoghurt love, not even a yoghurt liker. But I was keen to try this greek yoghurt after hearing about it from so many health food bloggers. Finally it arrived in Woolworths. I’ve had some in the fridge for a few weeks now. Amy loves the mango and today I finally decided to try to pineapple.

Oh, my. YUM!!!!! It was so good. So if you’re like me and don’t like yoghurt you still need to try them. They are high in protein, low in fat and the whole tub is one serve.

They are little pricey (as to be expected since they are imported) but I picked some up this week – 2 for $3. Looking forward to trying mango tomorrow :-). Let me know what you think if you try them.

Soup(er) Sunday – Sweet Potato and Pumpkin Soup

Posted on June 17, 2012October 10, 2026 by Libby Withnall

INGREDIENTS

500 g chopped sweet potato
500 g chopped pumpkin (usually I use butternut)
4 cups of vegetable stock
1 medium onion
50 g butter
400 g of Carnation milk OR 400 Coconut cream
1 teaspoon crushed ginger
1 teaspoon crushed garlic

In a large saucepan melt the butter. Add Chopped onion, garlic and ginger – cook till onion is clear.

Add other vegetables, mix, cook a few minutes

Then add chicken stock, bring to boil.

Simmer 20 minutes.

Cool (a bit) & blend. Add in Carnation OR Coconut cream.

Return to heat, bring to nearly boiling. Serve….

and enjoy with the last rays of a Winters day.

Recipe by Chef: Tony Freeman from Samford

Soup(er) Sunday – Cream of Cauliflower Soup

Posted on June 10, 2012October 10, 2026 by Libby Withnall

This is an old favourite, one I’ve been making for many years. I believe it might be an old weight watchers one, so it’s pretty low fat, and like always, super easy to make.

Ingredients

1 tablespoon olive oil (4 tsp for USA)

2 tablespoons plain flour (8 tsp for USA)

1 can evaporated skim milk

2 cups vegetable or chicken stock

1 small cauliflower, broken into florets (I cut into chunks)

Heal oil in a non stick pan, then add flour to make a paste with the oil.

Gradually stir in the milk, then still stirring, bring to the boil until sauce thickens (try to avoid lumps like I got…. but don’t normally..don’t worry if you do cause it all gets blended at the end)

Add stock and cauliflower. Cook covered on a moderated heat for 15mins.

Blend, season if desired, and enjoy. It makes about 4 bowls and most of this batch got devoured by my family this afternoon.