reboot week 1 round up

So the end of week 1 of my self-imposed reboot is complete.  How did I go you ask?

Suprisingly, whilst I didn’t struggle during the week, I did have a hard time staying away from sweet treats come the weekend.  Could’ve had something to do with all the chocolate floating around due to Halloween, or the fact that I have a good schedule during the week, but whatever the case, I did have moments on Saturday where I probably ate things I wasn’t meant to (dark chocolate mainly, oops).

But, I guess like with anything, you will have some slip ups and what gets you to the other side is forgiving yourself and moving on.

As for the rest of the time, I felt super motivated and happy with my choice to do the reboot.  I also got excited again about cooking and food prep again which is always nice.

In terms of what I’ve been eating, I’ve been pretty constant:

Breakfast:  Green juice or chia porridge

Lunch: Big salad (lots of greens), with some good fats (avocado, nut and seed butters, seeds), some crunchy fruit for texture and a little bit of added sweetness (think green apples, nashi pears, pomegranates) and sometimes some baked pumpkin.

Dinner:  Baked sweet potato (can’t get enough), green salad and some type of legume for added protein.

Here are some of the things I’ve been eating for breakfast:

IMG_3060IMG_3330I made both of these when I was in the USA, but it’s basically what i’ve been eating here, sometimes I just change up the fruit but try to stick to berries and kiwifruits because I’m really into them at the moment, and although the berries are way more expensive here, you can still get some good frozen berries which is what I’ve been using to substitute.  Strawberries have been good, so I’ve been using them quiet a bit.

I get a lot of questions about how I make my chia porridge so I’m going to outline the recipe below.  Everyone has their own way of making it but this is the way that I like to do it as it gives a really nice consistency and that’s what it’s about for me.


Basica Chia Porridge

Serves 1


2 TBS of chia seeds

3/4 cup of non-dairy mylk (I like unsweetened coconut or unsweetened almond)

few drops of stevia (0ptional)



Add all of your ingredients to a jar with a tight fitting lid and shake the hell out of it.  A lot.  Like a few times.  To make sure the chia seeds don’t clump up together, because that has the freakiest texture and it’s not nice.

Leave it in the fridge overnight or for at least 30 minutes.  If in doubt, shake it again.

That is all!

You go get creative on that chia!

I like to layer mine with some coconut kefir yoghurt and above mentioned fruits but whatever rocks your mason jar.

I also like to make a smoothie first and then add it to the chia seeds, this adds flavour and colour and some extra nutrition depending on what you’re putting in your smoothie.  Below is one I made by blending coconut mylk with baby spinach, spirulina, a little stevia and 1/2 banana.  Sky’s the limit really with the flavour combos.



IMG_3390This salad was really simple but yummy, I actually ate it two days in a row.


Baby Greens with nashi pear and roast pumpkin

Serves 1



1 cup each of baby kale, baby spinach and baby mixed greens

1/2 nashi pear, sliced thinly

1/3 cup of baked pumpkin

2 tsp of pumpkin seeds



1 TBS raw and sprouted pumpkin seed butter (I use Dastony brand)

1/2 lemon, juiced

1-2 TBS of water

Himalayan pink salt and freshly cracked pepper to taste



Wash and dry your leaves carefully, using a salad spinner will help (my lifesaver).  Pour into a large mixing bowl and set aside.

Mix all your ingredients for the dressing together and pour over the leaves.

Mix in the pumpkin and nashi pear, being careful not to mash it all up because it’s nice to have texture!

Sprinkle on some raw pumpkin seeds and eat.


Ok, so this dish was inspired by Chicago raw vegan restaurant, Karyn’s Raw.  I went there on my visit to Chicago with fellow instagrammer and lovely human being, @ericabeevegan.  She treated me to a beautiful raw vegan brunch and it was the bomb!

I saw these ravioli on the take away menu there and Erica showed me that the trick to get the turnip soft and pasta-like, was to salt them first.  GENIUS!

Two Cheeze Ravioli with Napolitana Sauce

Serves 1


1 medium sized turnip, sliced with a mandolin to make thin even slices

1/3 cup of raw cashews (soaked overnight or at least 1 hour)

1/3 cup of raw macadamias (soaked overnight or at least 1 hour)

1/2 lemon, juiced

2 TBS nutritional yeast

1/2 clove of  garlic

1 tsp of dried dill

Himalayan pink salt

Freshly cracked pepper

1 cup of chopped tomatoes

4 kalamata olives, chopped and deseeded

1/2 clove of garlic

2 tsp of evoo

1/2 date

2 basil leaves

1/4 – 1/2 cup of water (optional)



Peel turnip and thinly slice with a mandolin.  Set aside on a plate lined with absorbent paper.  Once you cover the plate with the turnip slices, sprinkle with salt, add absorbent paper on top and repeat the process until all of the turnip slices are covered.  Set aside to soften whilst you make the rest of the dish.

For the cheeze, first rinse the nuts well, then add them to the blender with the nutritional yeast, garlic, lemon juice and dill.  Blend until it’s mostly smooth but not completely.  Add a little bit of water if needed to get it going but not too much.  You still want it to be thick in consistency.  Once ready, season with salt and pepper to taste.  Scrape the contents into a small bowl and place it in the fridge to harden.

For the sauce, blend the tomatoes, olives, oil, basil, date and garlic until smooth and season to taste.  If it’s too thick for your liking, add some water.

Now let’s make some ravioli!

Rinse the turnip slices under cold water to get rid of the excess salt.  Dry again on absorbent paper.

Place about 1 tsp or more of the filling in the middle of each turnip slice, leaving plenty of room around the sides.  Turn one side over, making a half moon type shape.  This is your ravioli.

Place them on a clean plate as you go.  When you’ve done them all, pour over your marinara sauce and you’re done!

I served this with a baby kale and clover sprout salad with a chunky avocado and lemon juice dressing.  So good!


This dish is one of my fave all time dishes as it’s quick and simple and the salad is delicious.  I’ve been making this salad for so long now and it never gets old.  It’s a fave at family gatherings because it’s so simple but so damn tasty, which is exactly what I’m about.

I always bake lots of pumkin and sweet potato so I have them in the fridge ready to go whenever I’m time poor.  Nothing beats freshly baked but if you’re out of time, it pays to have some handy.

Kale, Pomegranate and Avocado Salad

Makes a big salad bowl


1 bunch of curly kale

1/2 large pomegranate, seeds removed

1 large ripe avocado

1/4 cup thinly sliced red onion

1 lemon, juiced

Himalayan pink salt and freshly ground black pepper to taste



Remove stems from kale leaves, and wash them well under running water, being careful to remove any dirt or insects that can sometimes hide in the little curly bits.  Place in a salad spinner and spin well to remove water.  Repeat until you’re happy with how dry they are.

Place leaves on a chopping board and chop into thin threads.  Place chopped leaves in a large mixing bowl.

Add avocado in cubes, 1/2 the lemon juice, some salt and cracked pepper.  Use your hands to squish the avocado through the kale, at the same time mixing it through and massaging the kale (this will soften the kale).

Taste and adjust seasoning and/or add more lemon juice if required.  Mix with hands again to get every little bit of kale smothered in the avocado/lemon juice goodness.

Once you’re happy with it, add the onion and pomegranate seeds and use tongs to mix them thorough.  Done.  Don’t forget to wash  your hands

For this dish, i just used a baked sweet potato and canned organic black beans which I topped with some chiplote parmesan cheeze.

I fell in love with chiplote when i was in the states, it just tastes so good in everything!  So I bought some chiplote powder and brought it back to Australia, since I’ve found it hard to source here.

For the chiplote parmesan all you need to do is ground some walnuts, sunflower seeds, add some chiplote powder and nutritional yeast and season with a little bit of Himalayan pink salt and it’s ready.  I store mine in a glass container in the fridge.  I’m purposely not giving you measurements as it’s a very individual thing.  Feel free to leave out the chiplote if you can’t get your hands on some.

IMG_3403IMG_3448 IMG_3434IMG_3451Don’t forget there’s always zoodles!  They are another go to meal and I usually like mine with mixed baby spinach or baby kale and a cashew sauce or mashed avocado and lemon juice.

I’m also excited because a new About Life has opened up a walk away from where I work so if I’m ever lazy, I can just stroll there and get a healthy meal (as you can see above).

Well, I hope I’ve given you some ideas for some dishes to try if you’re on a reboot or if you just want to start eating more fresh plant foods.

Remember that it’s not just about eating well (although it mostly is), but also moving your body.  Get it doing something that gets the blood pumping for at least 30 minutes a day and your body and mind will be so grateful you did.  I promise :)

Wishing you a productive and fulfilling week.

Peas, love and mungbeans





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