When Only the Stretchy Clothes Fit


See that pic over there? That was me at 10 weeks pregnant. I was 4 kilos off my goal weight.

I’ve got some work to do.

5 months out and I still got to get rid of the pregnancy weight.

After the silly season, emotions, and hormones have subsided and there is a sense of order back in my life, I feel that now is the time that I have to stop living in this deluded world of “oh, breasfeeding will just melt those kilos off you.”

bull. shit.

I have some serious goals to achieve in regards to health and I am bloody well going to do it through these two ancient, and odd and time consuming techniques.

1) exercise

2) eat well

crazy, right?

I am going to be a good role model for my boy. I want him to know he has a strong, capable, healthy mumma.



good fast food – the slow and planned version – stuffed roasted squash and other things delicious!

A while ago I found a recipe in a vegetarian cookbook called “fat freddy’s pumpkin.” It requires a big old pumpkin, cutting the top off like a lid, taking the seeds out, roasting it, scooping out and mashing the insides – then mixing it with cheeses, breadcrumbs, yeast extract, and nutmeg.

For some reason or another, a pumpkin at the supermarket costs $10 right now…

This is bloody ridiculous. Apart from the price, there is no point us buying a massive pumpkin, as only 2/3 of us in the house even like pumpkin.

So, alternative? A wee cute squash!

I have not had too much of a chance to put effort in to dinner this week for one reason or another, so tonight was the night. Here is the recipe for it, as well as some accompaniments, pizza bread and a green salad with crispy chickpeas (all recipes will be 2 generous servings).

Stuffed Roast Squash

turn up the heat, 180 degree styles

cut the top off the squash and scoop out the seeds. Roast for 30 minutes or so, until insides are soft. Today, i’m cutting the squash in 1/2, so I can serve it on the plate (cover it with tin foil if you want to do this, too)

Scoop out the insides  into a bowl and mash it.

get some oil in a pan, fry up some onion (i’m using spring onions), pine nuts, basil, rosemary. Add the mix to the squash with sea salt, ground pepper, an egg and cottage cheese.

stir all that up and chuck it back in to the pumpkin shell. Put it back in the oven for another 15 minutes or so.

Pizza Bread

1 cup wholemeal flour

1 tsp sugar

1 1/2 tsp yeast

1/2 cup warm water

1 tbsp olive oil

pinch salt

put yeast in to a cup with warm water and sugar. let sit til foamy.

put the flour and salt in a bowl. Add the yeast mix and oil and stir through. knead the dough til forms a ball.


Place in a greased bowl, cover, and place somewhere warm for about 45 minutes.

punch the dough down and let sit for 5 minutes. On a floured surface, press out the dough til round. put a little oil, herbs, and sea salt on the top. Cook for 20 minutes on 180.

Crispy Chickpea salad

1/2 can (200g) Chickpeas in brine (drain the brine though unless you like farting)

1 potato

2 cups baby spinach or salad greens

1/2 capsicum

1 carrot, grated

1 stick spring onion

1 boiled egg

dressing of your choice

drain the chickpeas and coat in a little olive oil. roast in the oven until crispy

chop up the potatoes in to cubes, also roast in oven (some cajun seasoning would be yummy on it!)

Boil the egg, drain, and cool. Chop in to quarters.

Throw the spinach, chopped capsicum, carrot and spring onion in to a bowl. When all other elements are cooked and cooled (warm is fine), add to the greens. Mix through before serving with your dressing, and top with the egg.

Dinner. Is. Served!

(pictures slightly differ from my methods, as I made mine just a little healthier by not having egg, and the hubby’s a little less healthy by putting breadcrumbs on the squash)


xx Em.

Morning tea at ruth pretty

This gallery contains 18 photos.

This morning my mother in law picked me up in her little car and we travelled down the road to the most wonderful little venue for morning tea scones and coffee.      Ruth Pretty cooking school is situated in … Continue reading

Good Fast Food – Egg White Omelette

Lunch. Hungry. Feed Me.

I had 3 eggs left in the pantry so I have created:

Egg White Omelette  – serves 1

3 eggs whites

50 g (a good couple handfuls) baby spinach

can lite tuna (I chose sealord tuna lite sundried tomato)

50 g cottage cheese (I chose tararua lite cottage cheese, but totally prefer the chives flavour!)

olive oil to coat the pan


rice or corn thins if you are super hungry

whip the eggs with the milk. Whip it. Whip it real good til it’s fluffy-ish.

pour in to hot, greased up fry pan. let it sit a bit until the base forms. let some of the top eggy mixture get on to the base of the pan by tilting the pan and making a bit of space at the edges.

Let that baby cook.

Throw in the spinach and let it sweat a bit. Drain the tuna if you need to and put it in there with the cottage cheese. Salt and pepper to taste

Fold it over rover there you go. Mine got a little stuck thanks to using too big of a pan, but still tasted delicious.

I am also going to be having some corn thins because I am SUPER hungry.

oh, and PS this recipe (with the corn thins) is about 280 calories.  BOOM!



Good Fast Food – Pumpkin Risotto

So many times I have said to hubby “lets get takeaways for dinner”. Around an hour later I say “sorry hun, i’ve changed my mind.” The guilt of getting takeaways usually takes over, and the realization that afterwards I will feel sick, bloated, and not satisfied at all.

So, what to do? The desire for takeaways usually stems from not wanting to make dinner – I am the only cook in the house (I know, I know, it’s something I have been trying to fix for 4 years now). Oh, and yeah, I am a control freak.

The fact that I usually want to opt for something much healthier than burger and fries or nasty pizza is a great thing. Sure, I have my issues with eating healthy, but I am so glad that I have finally said NO to the takeaways. If I have to get takeaways (usually while travelling), I will try to pick the healthiest options I can.

So, anyway this post is for those moments that I want something delicious and easy. Any here is what I made the last time I had the desire for burgers..

Pumpkin Risotto (serves 2)

1 tsp olive oil

1 cup aborio rice

1 tbsp pine nuts (or walnuts. and you can add more nuts if you want!)

1/4 pumpkin, roasted

2 cups chicken stock

sprinkle feta cheese

1/2 onion

1 tsp garlic

1 cup broccoli

2 cups baby spinach

sea salt

1 tsp italian herbs (fresh is best, though, so to taste)

mozzerella and sour cream to garnish


in a frying pan, heat oil. cut onions and garlic and throw in to the pan. Add rice and pine nuts and coat in the oil and onions.

begin to pour the chicken stock, just enough for the rice to absorb.

when you get to 1 cup in, add the chopped roasted pumpkin. Keep going with the stock absorption.

once you are finished adding all the stock, chop up ya broccoli and chuck it in, too.  Get your feta ready, and your plates for that matter.

Just before serving, toss the spinach, feta, sea salt, and pepper through the dish.

scoop on to a plate, and top with a little mozzarella and sour cream. NOW NOM!!!

I love cooking this dish. The smell is incredible. It is much more a sensory dish than joining the queue at the fast food joint! Nic and love eating this too, and when I make it for all us three, I change the pumpkin to chicken, and add lots of mushrooms. you can also make this dish with 1 cup white wine, 1 cup stock. It will give you a richer, fuller risotto.

Enjoy! I hope to follow this entry up with more recipes regularly.

xx Em.

A Road Trip

Today we went for a drive to pick up Iliam from the airport in Dunedin.

It was a bit of a rush to get up there, but we chilled out a bit on the way home, stopping by Lake Waihola to have an early lunch and then getting an absolutely delicious ice cream in balclutha.

Oh, and we took Cleo with us.


To go with my new years resolution to put more of an effort in to my appearance (expect more outfit updates here), I painted my nails bright pink and wore a pale pink vintage lamsbwool dress


I am also abolutely loving my new clip in hair extensions, and am wearing them pretty much every time I leave the house. I love they look and feel SO natural


All and all it’s been a good day. It’s good to have everyone home and enjoy the last couple of weeks of holidays at home.

Right, time  to go work off my giant ice cream. I am going to take Cleo for a walk at Sandy point (a favourite spot of ours) and Cleo can have a swim.

Have a great afternoon wherever you are




Beautiful Cupcakes

I thought I would share a recipe with you this evening.

Mint Tim Tam Cupcakes

  • 1 1/2 cups self raising flour
  • 1 pinch baking powder
  • 2 tbsp cocoa

Sift the above together and set aside

Cream together:

  • 3/4 cup sugar
  • 100grams unsalted butter (room temp)
  • 1 tsp vanilla extract
  • 2 eggs (room temp)

fold 1/2 the dry mix in to the batter, alternating with:

  • 3/4 cup buttermilk (room temp)

put in to 12 patty pans and cook on 170 degrees for around 20 minutes, checking and turning tray at 10 minute mark.

when cooked, set out on to a wire rack.


  • 2 cups icing sugar
  • 100 grams unsalted butter (room temp)
  • 6 dark chocolate mint tim tams
  • set aside 1 crushed tim tam for decoration

Blend at a high speed in a kitchen mixer til smooth, and put in to a piping bag. pipe on to the tops when they cupcakes are cool.


And there you have it! Enjoy, as much as we have at home this evening.




Green Smoothie. Tick!

Today, I followed through with all my green goodies that I was going to indulge in, and I am currently consuming a very nice green smoothie (but it’s purple, like this one)

(not actually pics of my smoothie, but oh well)


  • 1 banana
  • handful frozen blueberries
  • 2 strawberries (from our own garden!)
  • 8 raw almonds
  • handful baby spinach
  • water, to mix

Blend it all in together and presto, there you go.

Today I have also made such concoctions as carrot and apple juice (in my new juicer), and had an amazing lunch of grainy crackers, hummus, avocado, and celery. I have consistently been eating bucketloads of fruits and veges, and I tell you what, I am starting to feel a LOT better. It’s amazing the difference in these days. We all crave bad, nasty things, but oh my gosh, it feels so much better to be eating foods that help your body heal itself.

I just feel like I will be 100% tomorrow!

Something to look at: Green Lemonade

I just stumbled along this great blog that looks absolutely delicious! Green Lemonade is a great little resource for delicious smoothies and juices. I just bought a juicer today, and tomorrow I am going to make some delicious juice, and hopefully start making some things tomorrow. Today has been all about bread and ice cream sundaes (I am a bit sick, even though that’s no excuse), so tomorrow is about juice, smoothies and lots and lots of water. I am thinking the first of the day will be carrot, apple, ginger, and cinnamon, and then a blueberry and banana smoothie later on in the day.

The photos on the site look fab, and they have a Bride-to-be Cleanse!

Bride-To-Be Cleanse: The 1 Month Makeover (Week 1) – from Green Lemonade

“Harsh detox programs promising to decrease your dress size and weight in a rapid amount of time, are often expensive and ultimately disappointing. Save the disappointment and your cash. Introduce more naturally cleansing and slimming foods into your diet. Uncooked veggies, fruits and leafy greens are naturally cleansing, waste (and weight) removing foods. Add a raw salad or two into your routine this week. Use a combination of various types of lettuce (including baby spinach, Tuscan kale, mesclun greens, arugula) and top your greens with chopped cucumbers, tomatoes, carrots and bell peppers.

I think these recipes are going to be great, and I can’t wait until tomorrow.I feel guilty that Nic is off to the shop to get me a giant sundae, but sometimes you just need carbs and refined sugars to get you on to a health kick. And ice cream is soooooo good on a sore throat. This weeks goals are to eat more leafy greens, and give the juicer a good workout.

Here’s to (eventual) health, and no more sore throats.

xx Em.



Something I can cross of the list. and they were DEEEEElishish.


Emma’s Cinnamon Pinwheels (makes around 9 small ones)

1 cup self-raising flour

1/2 cup milk

1 tbsp margarine (melted)

Mix the ingredients together. Add more flour as desired to get a ‘doughy’ texture that can be kneaded.

1 tsp cinnamon

1 tbsp margarine (melted)

1/2 C brown sugar

2 tbsp sultanas

2 tbps chopped apple (I use watties chopped apple, but you can use fresh of course 🙂

sprinkle some flour on the bench and knead our the dough. Roll out with a rolling pin and cut in to approx 1 inch lengths. Take the sugar and cinnamon mix, and spread on to the dough lengths. Gently roll up in to the ‘wheels’ and place on a greased baking tray. Squish the wheels to flatten slightly.

Bake for 15 minutes on 200 until golden. Enjoy warm with a cuppa!