One pan Shakushuka


So now adding to my list of simple, healthy and tasty recipes, I am going to try and include minimal washing up to my creations! This one pan easy shakshuka ticks all those boxes. A great vego option packed with protein and veggies, delicious, ingredients often on hand and using only 1 pan, it’s a winner all round. The other great thing about this too is the versatility and the ability to swap in and out ingredients if you don’t like or don’t have them on hand or any allergies. Really, its kind of just a fancy way of saying eggs poached in a tomato-y sauce. Anyway, this is my spin on it…

One Pan Shakshuka

Serves 2+


1 medium onion (or half a big one)

2 garlic cloves (minced)

1 capsicum

1 tin tomatoes (I used stewed whole ones and then broke them up a bit more in the pan so diced would work well here)

1/2 tsp paprika

1 tsp cumin

1/4 cup arrabbiata pasta sauce (or any pasta sauce but arrabbiata good if you want kick. 2 TBS tomato paste and some water also works)

1 TBS red wine (optional but if you’re looking for an excuse to crack a bottle…)

4 eggs (or as many as your pan can fit comfortably)

Fresh herbs (basil or coriander are good) and chopped green onion/shallots to serve

Olive oil


Add oil to pan and sauté onion and garlic on medium heat until onion softens (5 or so minutes).

Add capsicum, tin tomatoes, pasta sauce, red wine and spices to the pan and simmer for 20ish minutes. Add some water or more pasta sauce if you need to bulk up the pan.

Make little gaps in the sauce and carefully crack eggs into the pan. Put lid on and let eggs cook. Check after 5 minutes and cook until you’re happy with how the eggs are. I generally like the whites cooked and the yolks a little runny.

Sprinkle with fresh herbs and chopped green onion and serve on the table in the pan.

Serve with a side of mashed avocado (because everything tastes better with avo!) and fresh crusty bread (or rice, quinoa or mashed cauliflower for a healthier option).

I’m back! With Salted Caramel & Coconut ice cream!

salted caramel and coconut

Ok so it’s been a little over 4 months since the last post but I do have a good excuse (we had a little baby girl, Maggie in April – more on that in another post!).

But to make it up to you for being MIA, I have brought a “Salted Caramel and Coconut Ice cream” recipe. This is pulling out the big guns here, as I don’t think there is much more of a delicious dessert as this so I’ve set the bar high for future ice cream creations. This is hopefully going to be for dessert tonight, if I can just stop “taste testing”!!

This was adapted from the yummy food blog WholeFood Simply, which has a gorgeous instagram page as well which is definitely worth checking out!

Salted Caramel & Coconut Ice Cream

Serves 2 (I suppose if I decide to share!)

Dairy Free/Gluten Free/Refined Sugar Free/Paleo/Vegan option


1/2 cup coconut cream (chilled in fridge)

1 1/2 tablespoons almond butter

2 medjool dates (soaked in a bit of boiling water to soften)

Dash vanilla

1/4 cup walnuts

Dash sea salt

1 teaspoon honey or maple syrup (optional)


Pan fry walnuts with salt in a saucepan for 3-4 minutes. Remove from heat and add honey if using to coat the nuts. Personally I would probably skip the honey next time as I found the ice cream sweet enough.

Add coconut cream, almond butter, dates and vanilla to a food processor or blender and whizz until well combined. Add walnuts and pulse in to desired chunkiness.

Pour into a 1 cup ramekin or any bowl big enough, cover with cling wrap and pop into the freezer until set, about 3ish hours.


Carrot Cake Cross Buns – Easter tribute recipe

Savvy - Carrot Cake Cross Buns

Easter is one of the best times in Australia and this year I was lucky enough to spend all of it up at the Sunshine Coast in Queensland with my husband, family and friends. I think Weather Reporters in Australia may get their qualifications off the back of a cornflake box as the prediction of storms and rain was no where to be seen for the 4 day Easter weekend, which was absolutely amazing!

Easter can be a pretty turbulent time for the healthy eating with temptations of chocolate eggs, hot cross buns, chocolate bunnies and generally just lots more chocolate! So to try and balance out the naughtiness, I created these hybrid hot cross buns/carrot cake/muffin. The outcome was a moist and delicious little morsel and being gluten free, dairy free, refined sugar free, high in protein and really easy, these will be on my regular snack repertoire (and not just at Easter time!).

You can find the recipe here at the Savvy Tokyo website where it was published over Easter time.

Only issue I had is not being back in Japan with my beloved Vitamix, the icing was a bit tricky to get nice and smooth. Maybe I just lacked a little patience! Still tasted good!

Prenatal yoga in Tokyo and beyond


I have to say that I have been pretty lucky this pregnancy that I haven’t been struck down with any morning sickness or too many pregnancy problems that have stopped me from exercising (don’t be hatin’ on me ladies!). In saying that, I have adapted my exercise program a lot from what I was doing pre-pregnancy to bring down the intensity and avoid exercises that are not good to do while you’re expecting (like too much core work or heavy lifting!).

This has actually been a really nice change of pace as I have had time to focus a lot more on my yoga practice. Prenatal yoga is not just beneficial for the physical aspects but also for the mental wellbeing to relieve stress and anxiety and specific breathing exercises that can be helpful during labour (I hope-will tell you in a few weeks!).

Savvy Tokyo have recently published my Prenatal Yoga article here where you can check out in more detail the benefits of this form of exercise, as well as some English speaking studios in Tokyo that hold specific pregnancy yoga classes. It’s also a nice way to meet some other like-minded mammas-to-be in a healthy environment.

There are so many different levels and poses you can do, so it’s suitable for anyone – even if you’ve never done yoga before! Give it a go – it may even make you feel better if you are struck down with some nasty morning sickness. xx

Power of the Vision Board

Savvy VB pic 1

This week I am going to get stuck into my next vision board. I did one last year and it was amazing how effective I found it. Having visual representations of your dreams and goals, that you look at every day, can help keep you on track to achieve what you want as well as continuously tap into your subconscious to keep manifesting these dreams. Savvy VB pic 2

This one above is a little snapshot of my one from last year. I did a general life one with combination of many things including places I wanted to go, self improvement things (like laugh more, show gratitude, confidence etc), physical goals, new learning/study targets  and business aspirations.  It was amazing how much a lot of this did come to fruition and I believe that a lot had to do with looking at this daily. I didn’t sit and stare at it (although it was above my desk and if I was daydreaming through some Japanese study I guess you could say I was staring at it!). You can’t “wish” that it will come true. I worked on it and it helped me to focus on what was important to me at that time.

I have just written an article for Savvy Tokyo with what the vision board stuff is all about and some tips to get you started on yours. You can check out the article here. It’s also so fun looking through magazines, Pinterest and cutting and pasting. Be as creative and arty as you can. I am going to get the textas and water colours out this time round!

Japan Superfood Spotlight – Kombu


As some of you may know, I have been researching and writing about some amazing Japanese superfoods for Savvy Tokyo. The latest one that was published is on the special (but relatively unknown seaweed in the western world) of kombu.

Kombu isn’t really eaten as is, but is the base for so many Japanese dishes as it is one of the main ingredients to dashi (Japanese stock equivalent). So if eating seaweed isn’t your thing, this is a great option as the goodness is extracted into the water so not just adding flavour but amazing nutrients as well!

It’s also great to add to the water when cooking grains and beans to aid with digestibility  (aka less gas and bloat!).

You can check out the full article here on the Savvy Tokyo website!

Don’t forget about the other superfood articles – miso a staple of the Japanese diet!

Healthy chocolate recipe in time for Valentines Day!

healthy chocolate val day

Happy Valentine’s Day for tomorrow lovers! The Japanese custom is a little different as this is the day that the women give chocolates to the men! If you give to a guy, it is then generally reciprocated in a month on White Day (14 March). I reckon the men get it good here – putting all the pressure on us girls to make the call who to give chocolate to!

Anyway! Here is a recipe I created for Savvy Tokyo which you can whip up for your partner (or yourself) and is MUCH healthier and guilt-free option than all the crazy sugary choccies that are lining the stores these days! These are decadent, yet refined sugar free, dairy free, really simple and you can jazz them up and be creative with any add-ins you can think of (dried fruits, nuts, coconut etc). It includes super foods cacao (which I talk about in the article) as well as coconut oil and raw honey.

You can check out the article and find the recipe here.

If this recipe doesn’t float your boat and want something a little chewier, try out my Healthy Hazelnut Hearts which have a nutella theme to them!

Enjoy your day! (Pretty sure my husband has no idea tomorrow is Valentine’s Day – might have to buy myself some flowers and whip up a batch of these chocolates!😉 )