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I made a big effort this past week to take more food photos for this online food diary. Some were taken with my iPhone and others with my Canon 550D.

Most of the breakfast smoothies were more veggie than fruit because I ran out of pineapple and papaya so just used banana and frozen berries. These beauties are definately making a difference to my skin, which I think has cleared up heaps. Try them for 2 weeks and you will see a difference too. I’m getting quicker at making them too so I just throw everything in the thermomix in the morning. I’ve even trained Brett to make a few. He thinks his one was the best and it was pretty darned tasty.

Thursday I was really hungry after yoga so I made some quick Moroccan eggs. I used a can of Spiral Organic whole tomatoes, which are BPA free. I just mashed the tomatoes with a fork once they were in the frypan. I added some shredded Kale, capsicum and coriander. So easy!

Monday I had to go to Knox for a meeting and was quite impressed with the lunch. Salmon! My favourite. It was served with a red sauce which I think was a capsicium sauce. It was OK. The salad and veggies were nice and fresh.

The Red curry sweet potato soup was yet another Thermomix ‘make it up as I go’ soup. I realised I didn’t have any coconut milk after it was almost finished cooking so I improvised and added some Organic desiccated coconut which thickened it up and tasted delicious.

Red Curry Sweet Potato Soup

• brown onion
• 2 Tb red curry paste
• 1 Tb coconut oil
• 1 sweet potato, cut into chunks
• 1 Tb homemade veggie stock
• 6 cups water
• 200g Honest to Goodness Organic Soup Mix
• 100g Organic desiccated coconut

1. Chop the brown onion on speed 9, 3s. Add the oil and red curry paste and mix for 2 mins, 100C speed 1
2. Add the sweet potato & 2 cups of water. Mix on speed 3 for 5 mins.
3. Puree on speed 9 for 1 minute.
4. Add 4 cups of water and the organic soup mix. Cook for 20 mins, 100C, reverse speed 1.
5. Add the desiccated coconut. Mix on speed 4 for 2s reverse.

For the Chilli and Coriander Salmon I made the Garlic, lemon, coriander and chilli marinade in the thermomix first. Then spread this on the salmon, wrapped in baking paper and steamed in the Varoma. Adding the Broccoli and Bok Choy in the last 5 mins. All ready in 20 minutes.

I felt like making a treat after dinner so used my cocktail glass from our honeymoon and topped some Vanilla Jalna yogurt with quinoa granola and frozen berries. Ah! I love this picture. How cute is my little heart spoon Brett got me.

I’ve wanted to make Cauliflower risotto from ‘Superfood cuisine’ by Julie Morris for ages. I can’t believe it took me a year to make it. I got an organic cauliflower in my first box from Food Connect so I thought I’d give it a go and I’m so glad I did. It was delicious and really easy.

Friday night was date night at Zushi for Kamikaze hour. We went crazy and had 3 ocean rolls and 1 spider roll between us. I absolutely love love love the ocean rolls at Zushi!

Saturday’s lunch at The Four points by Sheraton was a Seafood Feast. My first plate was loaded with Balmain bugs, crab, fish, beetroot salad, roast chat potatoes and cauliflower. The fish was delicious I just had to get some more. My 2nd plate had more of the delicious fish, bugs, beetroot salad and some antipasti. I ruined the healthy eating detox and had some dessert. How could I not?! We were at the Sheraton.

Since Brett loved the Eggplant tofu bake last time I wanted to make it again and it was just as good. I added 2 tablespoons of nutritional yeast to this recipe from Weigh it up.

1. Meal plan for week starting 6th August
2. Meal plan for week starting 30th July
3. Meal Plan for week starting 23rd July