Coconut Curry Noodle Bowl

Lately I have been craving anything warm and full of vegies – in particular curries and stirfries! I stumbled across this recipe from Pinch Of Yum and knew I had to try it out!

I made this for Sam & I when he had a full-blown flu and I had the warning signs of one, for an extra nourishing nutrient boost. We also have been enjoying my warming Ginger Elixir every night. Sam usually has a slice of lemon instead of adding maple syrup, the sweet tooth is not as strong in that one 😉

To make this recipe low FODMAP friendly I did have to make a few subs, including having to make my own red curry paste.

I adapted the curry paste recipe from Cook Like A Cave Woman, and this made enough curry paste to make the Curry recipe twice over (which I did this week – I’m obsessed).

Low FODMAP, DF + DF Red Curry Paste adapted from here 

  • 1/4 cup shallots (green part only)
  • 1 thumb size piece of ginger, sliced
  • 2 tbsp tomato paste
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 3/4 tsp ground coriander seeds
  • 1/4 tsp organic ceylon cinnamon
  • 1 tsp himalayan salt
  • 1/4 tsp ground black pepper
  • 1 tsp organic raw sugar
  • 4 tbsp coconut cream
  • 2 tbsp fresh lime juice

I added all ingredients to my NutriBullet and blended well until combined! It made about 4 1/2 tablespoons of paste.

I then moved on to make my Coconut Curry! Here’s what you’ll need:

For the curry:

  • 1 tbsp coconut oil
  • 2 shallots (green part only), sliced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp homemade curry paste (as above)
  • 1 x 400ml can of coconut milk
  • 1/2 Sue Shepherd Vegetable Stock
  • 3 tsp organic raw sugar
  • 2 tbsp soy sauce OR coconut aminos

To complete the curry:

  • 1 x 400g packet Pandaroo Brown Rice Noodles (you can find these at Woolworths in the Asian food section, and they are delish!)
  • 1 tbsp coconut oil OR garlic infused olive oil
  • 1 cup chopped broccoli florets
  • 1 cup grated carrot
  • 1 cup chopped purple cabbage
  • sesame seeds for topping
  • a few handfuls of fresh basil to stir through at the end – this is optional.
  1. To prep your noodles, boil some salted water. When it reaches the boil, add the noodles and slightly reduce the heat. Make sure you stir them as they cook!
  2. For your sauce, heat the coconut oil in a large pan or wok. Add the shallots & ginger, stir fry for 3-5 minutes. Add the curry paste and stir fry for 1 minute. Then add the coconut milk, sugar, soy sauce, and vegetable stock. Simmer for 15-20 minutes, stirring often. This should thicken slightly. Whilst you’re simmering – get chopping!
    -Because I’m a slow chopper, and I used this time for cleaning up time too, my sauce is usually done simmering by the time I’m ready to cook my vegies. I transferred the sauce to a bowl to save using another pan to stirfry the vegies, plus it’s extra tasty to cook your vegies in a nice saucy wok!-
  3. Heat the oil over medium high heat and add the chopped vegies. Stir fry for about 5 minutes until the broccoli goes bright green. Add the noodles and toss around in the pan with the vegies. Add the sauce and toss together until just combined. If you cook it too long at this point, the noodles might get too sticky.

Serve topped with sesame seeds, a squeeze of lime and some basil leaves.



Notes; I have also tried this recipe with GF pad thai rice noodles, so if you can’t find brown rice noodles they will do the trick! I used garlic infused olive oil on the vegies for a bit of extra flavour. Coconut oil works just as well 🙂 I am obsessed with fresh basil, and as I had a whole bag of it, I mixed the whole lot through! The original recipe called for fish sauce and chilli sauce, which I chose not to use as I didn’t have a low FODMAP alternative in my pantry.

I bought my produce from the Jan Powers Farmers Market last Saturday morning. The vegies were bright and beautiful! I’ll definitely be making it my regular produce run 🙂

Let me know if you tried this recipe & what you thought of it!



Lexie x


Matcha Green Tea Power Smoothie

…taking a tentative sip, I discovered that this drink had a delightful light flavour and was very refreshing!

I’ve recently moved into the city and closer to my work, which leaves me with much more free time in the mornings. To be honest, I usually use this time really productively by laying in the one spot on the couch for an hour slowly sipping my coffee and scrolling through Facebook and Instagram… 😉

Today I decided to make myself a healthy little green smoothie for breakfast and actually do something with my spare time. I’ve been getting back into the habit of making myself a Matcha tea in the mornings sometimes instead of a coffee for a bit of an antioxidant boost. But this morning I decided to incorporate my Matcha hit into my smoothie instead!

  • three large handfuls baby spinach & rocket mix
  • 1/2 cup chopped pineapple
  • 1 maple water or 1 cup purified water (this is Low FODMAP friendly – if you’re not following FODMAPs you could use coconut water)
  •  1 tsp maca powder
  • 1/4 tsp matcha tea (I recommend Panatea or Kenkotea ceremonial grade)
  • 1 inch frozen banana, chopped
  • 1 small sprig fresh parsley, chopped
  • 2 small sprigs of fresh mint, chopped

I gave this a good blitz in the Nutribullet until it looked green and creamy.

Processed with VSCOcam with f2 preset


Then, taking a tentative sip, I discovered that this drink had a delightful light flavour and was very refreshing!

Give it a try and let me know what you think! I’d love to hear your variations on this recipe 🙂

Lexie x


Les Bubbles

I guiltily noticed recently that an astounding two months had passed since I’d made a new post! Rest assured I hadn’t forgotten about poor old Lexie Lou, but in that two months I’ve been busy as always.

After coming home from a two week holiday in Perth for my best friend’s wedding, I was soon back into the swing of things… working my two jobs, preparing to move house, and trying to catch up on my ironing :/

I decided to make some time for my love and I to have a night out on our own. The first restaurant that popped into my head was Les Bubbles, a Parisian steakhouse in Fortitude Valley that had been popping up all over my Facebook newsfeed.

We got all gussied up in our finest, and off we went!




Les Bubbles do things a little bit differently to other restaurants… they offer one main that they know they do well! Quality grass fed beef is chargrilled to medium rare perfection, and the most delicious fries (or as we say at Les Bubbles, frites) grace your plate. And did I mention the frites are bottomless?!

I requested gluten free bread with my entree of a warm leaf salad and was pleasantly surprised with a fresh, thickly cut slice that delighted my tastebuds (with a light slather of butter :P). To keep my meal FODMAP friendly I refrained from ordering any sauce to accompany my steak. I also paired my meal with a delicious Chandon Rose which went down a treat! It would have been rude not to order bubbles 😉

They also offer vegetarian and pescatarian options, so all will feel comfortable at this steakhouse. The atmosphere was warm and welcoming whilst keeping it’s funky edge, and was certainly somewhere I would recommend for families, couples, young and old alike!



Our food was delicious, and the service was spectacular. We will certainly be back for more!

Dress: Camilla
Shoes: Forever New
Clutch: Target

Lexie x


Fresh & Raw Wellbeing Smoothie Delight

For an easy brekkie on the go, I’ve been whipping up this light and delightful vanilla & cinnamon smoothie!

Cinnamon & Maca are my super-foods of choice for my morning smoothie – they have a terrific array of benefits which include hormone regulation. I have had success with clearing up my skin and reducing PMS by increasing my Maca powder intake.

Here’s how to make your own 🙂

You’ll need:

• 1 1/2 cups unsweetened vanilla almond milk
• 1 1/2 tbsp Vanilla & Lucuma Paleo Fermented Protein Powder from Amazonia
• 1/4 tsp organic Ceylon cinnamon
• 1 tsp organic raw Maca powder
• 1 tsp organic maple syrup
• 1/2 a banana

Using a blender, combine all ingredients throughly, serve with an extra sprinkle of cinnamon & enjoy!


I sipped mine while I flipped through this utterly gorgeous copy of Wellbeing mag! I couldn’t walk past this beautiful cover art.

What’s your favourite smoothie recipe?

Lexie 😘


Chia Pud!

Oh hallo friends!

Today I’ll be sharing with you my super simple Chia Pudding recipes 🙂

I’ve tried a few different puds in the last few months to try and perfect the flavour. And I have to say I am pretty happy with these results!

My Vanilla Chia Pudding is a nice plain go-to if you want a brekkie-to-go or a work snack.

It’s lovely mixed with seasonal fruit, this time I chose fresh pawpaw.

You’ll need…

  • 1/4 cup chia seeds
  • 1 cup original Coco-Milk OR unsweetened vanilla almond milk
  • 1/2 tsp raw maca powder
  • 1/4 tsp organic ceylon cinnamon
  • Two drops of organic vanilla essence
  • Maple syrup & fruit of choice for serving

Add the chia seeds, maca powder and cinnamon to a small jar, and mix to combine.
Pour in the milk and add the vanilla essence, stir well. Place in fridge overnight to set.

I bought some budget friendly jam jars from Kmart for my puddings, they are the perfect size and leak proof.

726 Calories, 51.8g fat, 758.5g potassium, 511.8g sodium, 59.5g fibre, 31.4g protein, 60.2g iron, 115.8g calcium

My Choc Chia Pudding is a super delish way to up your daily fibre intake, and is so tasty! It reminds me a little of a YoGo dessert.

You’ll need….

  • 1/4 cup of organic chia seeds
  • 1/4 tsp organic ceylon cinnamon
  • 1/2 tsp raw maca powder
  • 1 cup chocolate almond milk
  • 1 heaped teaspoon Coles Fibre Mix
  • Fresh seasonal fruit for serving (I chose banana!)

Stir all dry ingredients in a clean jar to combine. Add the almond milk, stir well and place in the fridge overnight to set. Serve with fresh fruit and enjoy!

316 Calories, 14.4g fat, 169.9g potassium, 249.1g sodium, 20.4g fibre, 9.4g protein, 10.1g vitamin A, 36.1g vitamin C, 26.5g iron, 72.1g calcium
316 Calories, 14.4g fat, 169.9g potassium, 249.1g sodium, 20.4g fibre, 9.4g protein, 10.1g vitamin A, 36.1g vitamin C, 26.5g iron, 72.1g calcium

Yum yum! Let me know what you think! What are your fave chia pudding flavours?

Lexie x


Garden Fresh 

Lately my life has been a little hectic, to say the least!

After some car dramas and extra work commitments, I had hardly spent any time at home-sweet-home. I was craving the creature comforts such as my own bed and my own tea mugs!

I arrived home this evening with a giant to-do list, and a small window of time before I needed to bundle myself off for a much-needed sleep.

Earlier on today I paid a visit to the lovely folk at Gold Coast Organic Meats. For $24 I was happily on my way with six Paleo beef rissoles, six Paleo beef sausages, and two gluten free crumbed chicken rissoles.

I cooked a beef rissole for dinner in some virgin coconut oil, and grabbed some fresh pink rosemary and parsley from my herb garden to sprinkle into the pan.

I also popped some Sun Drop tomatoes into the pan after the rissole was done, with some extra rosemary to brighten them up. These tomatoes were store bought, but I have a small plant happily growing that I started from a too-squishy tomato! I love germinating my own plants from food scraps – it’s cost effective and super rewarding 🙂

I plucked some fresh mixed lettuce leaves and Tuscan kale from my garden and dressed it with the warmed tomatoes and some Himalayan salt and black pepper.

My rosemary really made this dish as it was so sweet and flavourful! I originally bought my rosemary plant from Bunnings.

I love keeping food simple, clean and healthy. It doesn’t get more simple than this!

Let me know what edible plants you have grown from cuttings or food scraps in the comments below – I’d love to hear some new ideas.

Lexie x


Fodmap Factory

The new year for me started (as I’m sure it did for many others) with a quiet promise to myself to work on my health this year. I didn’t make any determined public resolution Facebook posts about how I’ll get my ultimate dream body in 2015, or sail around the world or earn a billion dollars.

I just took a step back, had a wee think, and realised I really need to get myself back on track.

Because I’m on a fairly restrictive diet, I often find it very hard to find healthy quick fix snacks for when I need an extra little somethin’ for my lunchbox – or when I run out of time to make brekkie. There’s a definite hole in the market where low-FODMAP items are concerned.

Enter Fodmap Factory – a small Aussie company breaking onto the scene with their tiny slabs of deliciousness. I love these little bars! The flavours they offer are unreal – I feel just like a ‘normal’ person with this variety of options.

Salted Caramel bar (with Mimco bag, Quay Eyewear “Stevie” shades, The Dairy phone case & MAC Cosmetics lipstick in “Saint Germain”)

I had a chat with Sage, one half of the FF team to learn more 🙂

Whereabouts in Australia are you based? Are all of the ingredients in Fodmap Factory’s products Australian, or do you use imported goods?

Simon and I are based in Melbourne. We buy all our ingredients from local stores, but they do import some of their goods.

Why did you create Fodmap Factory, and when did it come about?  What is FF most passionate about?

Around 2 years ago I began to get quite sick – basically I had intestinal toxemia and this leaked to other parts of my body. As a result I developed severe allergies, and chronic indigestion, amongst other things! Simon and I would trial foods that I could and could not eat; each “no” food we discovered would leave me sick for up to 4 days!

Fast forward two years and I am in a completely different state; physically, mentally and spiritually. When we look at the food on the shelves (even in health food stores) I see so many foods that are difficult to digest or improperly “food combined” and I think to myself, “no wonder why people are struggling with gastrointestinal issues”. And Fodmap Factory was launched!! We are very strict about only producing foods that can be easily digested by the majority of people, and we have had a lot of success following a low FODMAP diet.

Do yourself and Simon come from a background in food, or was this a completely new venture for you both?

I have a background in health coaching, and cooking for fun. Simon has a background in yoga and personal training, and he is also a qualified physiotherapist. This is our first venture into running a food brand, but we have both been so passionate about helping people gain greater health for as long as we can remember!

What exciting things are yet to come from Fodmap Factory?

Fodmap Factory is going to expand into every part of the grocery aisles, we are going to Low Fodmap everything you need! Head over to our website and enter your requests into the flavour generator 🙂


Sage has become quite the inspiration to me in my personal journey to greater health, and you can read her blog and chat to her on her website, which I strongly recommend 🙂

Stay tuned on my Instagram & Facebook feed to see what flavours I try out next!

Lexie x

For more info on the low FODMAP diet, click here.