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

Advertisements

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.

fodmapfactory-lexieloublog
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 www.fodmapfactory.com and enter your requests into the flavour generator 🙂

fodmapfactory-lexieloublog

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.

Ginger Elixir

There’s a not-so-pleasant Christmas tradition that seems to come ’round each festive season – and it’s illness.

On Boxing Day I woke up with a horrid scratchy throat and a limp and weary body. This is definitely a downer after my favourite day of the year 😦

Today I whipped up a ginger elixir to help soothe my scratchy throat, and rejuvenate my doughy bones. It also turned out to be delicious, which sure doesn’t hurt.

To brew up this tasty ginger drank, boil your kettle while slicing 6 thin slices of peeled fresh ginger.

Pop the ginger slices in a large teapot, and fill with the boiled water. Allow the ginger to steep for 5+ minutes.

Add two tablespoons of maple syrup to the teapot and stir well.

Pour into a cute teacup and enjoy!

Processed with VSCOcam with f2 preset

Gipsy Boy

I have quite the love affair with Perth (and there’s more to come about that later 😉 ) and this little boutique definitely adds to the reasons why!

I discovered Gipsy Boy Boutique on instagram a few months ago, and knew straight away it was right up my alley! My best friend checked it out and agreed, and we made a date to visit this adorable establishment on my next Perth holiday.

Sure enough, when I arrived it blew my expectations out of the water 🙂

The shelves were stocked with great labels that perfectly complemented the carefree bohemian vibe of the store, gorgeous sparkling crystals, and a wide assortment of vintage teacups to choose from.

IMG_1773.JPG

IMG_1768.JPG

Another reason to adore Gipsy Boy is that they combine my three all time favourite things… tea, food & fashion.

Delicious and nutritious raw desserts accompany a fresh tasty menu using locally sourced food, and a range of teas to suit any tastebuds 🙂

IMG_1771.JPG

IMG_1770.JPG

photo (2)

We were very well looked after this quiet morning at Gipsy Boy Boutique, and it’s very safe to say that we will be back! 🙂

Wearing…
Top & skirt:  Minkpink

Lexie x

Maple quinoa granola

I have recently begun my journey to better health by way of a dairy free, gluten free, low FODMAP diet.

FODMAP stands for Fermentable Oligosaccharides, Dissacharides, Monosaccharides and Polyols and refers to the indigestible sugars present in many foods.

This new diet has really pushed me to further my understanding of a balanced healthy diet, and is definitely testing my cooking skills and creativity!

I recently read through Gwenyth Paltrow’s recipe book “It’s All Good” and found lots of healthy new treats to try! I began with her breakfast Quinoa Granola, modified to suit a low FODMAP diet.

Having tried quinoa flakes before (and hating them!) I was a bit nervous about this recipe, but I was so pleasantly surprised! This is a super delicious snack I’d happily eat any time of day.

20140726-092356.jpg

Ingredients:

– 3 cups quinoa flakes
– 1/2 cup extra virgin olive oil
– 1/2 cup organic maple syrup
– 1 cup raw walnuts (roughly chopped)
– 1 cup pumpkin seeds (roughly chopped)
– low FODMAP fruits for serving (banana is my fave!)

Method

1. Preheat your oven to 200’C, and line a baking tray with baking paper
2. In a large mixing bowl, whisk together the olive oil and maple syrup
3. Add the quinoa flakes and mix thoroughly to combine
4. Spread the coated quinoa flakes on the tray. I also sprinkled my quinoa flakes with some Himalayan pink salt for extra minerals.
5. Bake until golden brown and crispy! I stirred my quinoa flakes once after 10 minutes, and every five minutes thereafter. Keep an eye on them to ensure they don’t get too crispy! In saying that, some of mine were a little burnt, but I quite like the burnt sugary taste so this didn’t bother me 😛
6. Allow quinoa flakes to cool completely before mixing with the other ingredients.

Serve with almond milk and your choice of fresh fruit, and enjoy!

20140726-093352.jpg

20140726-093418.jpg

Lexie x