The Salad Diaries: Mexi Beans & Corn Salsa

The final salad for the week!

I’ve really loved doing these posts every day because it’s made me think outside the box a little when it comes to our meals. I’d love to hear your thoughts on whether I should continue ‘The Salad Diaries’ for a bit longer – perhaps sporadically? It’s all up to you guys, just drop me a line in the comments to let me know if you want the inspiration to keep coming.

Today’s salad is sorta kinda not really a salad but we won’t get too technical (it is Friday after all – hooray!) so here are all the deets so you can get on your way to preparing your own.

NOTE: I used canned varieties of the beans/ corn because I had them in the cupboard, but by all means go for the fresh stuff or cook your own. Finally, feel free to add some beef mince to the bean mix if you so desire!

The key ingredients


1 can kidney beans
1 can lentils
I can diced tomatoes
Cumin/ paprika/ cayenne pepper (just a small dash – this stuff is hot)

* I also added in the leftover sweet potato from yesterday’s salad.


1/2 can corn kernels
4 green grapes
1/4 capsicum or sweet chilli
1/4 avocado
Shallots or red onion
1/4 mango
1/2 lime

Pulling it all together

1. In a frypan, mix beans/ lentils/ tomatoes and spices for a few minutes until mixture thickens. Place in a bowl with chopped shallots – or coriander if you have any – on top as a garnish.
2. Dice all ingredients for salsa and put in the bowl; dress with lime. Easy as that!

A salad for every day of the working week:

+ Rocket, Brown Rice & Mint
+ Pumpkin & Parmesan
+ Moroccan Chicken, Prunes & Purple Carrot
+ Red Curry Sweet Potato, Couscous & Lime

+ What’s your favourite out of the bunch?

The Salad Diaries: Red Curry Sweet Potato, Couscous & Lime

Once again, this salad sounds random when you consider each ingredient but the taste is like an explosion of awesome on your tastebuds. The spice of the red curry mixed with the freshness of the mango and lime is pretty much the perfect combo. Gimme more!

The key ingredients

Baby spinach leaves
Sweet potato (halved)
1 lime
1/4 mango
1 – 2 pieces Kent pumpkin
Couscous (I used Ainsley Harriot’s Lemon, Mint & Parsley packet couscous)
1/2 can coconut milk (I used low-fat)
Red curry paste
Celtic sea salt

Pulling it all together

1. Preheat oven. Wash skin of sweet potato and cut it in half, scoring the skin with knife.
2. Mix coconut milk and red curry paste (about a tablespoon’s worth) in a bowl. Place sweet potato and pumpkin in baking tray and pour coconut milk mix over (a liberal amount – but leave some to mix with couscous) along with a small amount of olive oil. Roast for 30 – 40 minutes in oven.
3. Cook couscous according to packet instructions. I normally boil water, pour in bowl, empty packet in bowl and let it absorb.
4. Mix remaining coconut milk through couscous, fluffing lightly, and add couscous on plate along with other ingredients.
5. Sprinkle celtic sea salt and squeeze lime over salad and sweet potato – and prepare to be delighted!

The Salad Diaries: Moroccan Chicken, Prunes & Purple Carrot

Warning: bragging ahead!

Seriously, this is one of the best salads I’ve ever made. Hands down. No contest. I thought it was a bit of a random concoction at the time of making it, but all the ingredients worked perfectly together and I could have gone back for seconds thirds (which, thankfully, wouldn’t be frowned upon for once).

I encourage you to give this one a go sometime – and for the vego’s out there, you can easily change up the chicken for spiced roast sweet potato or some seasoned tofu.

The key ingredients

1 organic/ free range chicken breast fillet
1 purple carrot (Fast fact: did you know purple carrots are a superfood and can help with weight loss and lowering cancer risk?)
5 prunes, cut in halves
Cayenne pepper
1 lemon
1/2 avocado, diced (I used the most amazingly creamy Reed avocado that I bought from the organic markets)
Chia seeds
Natural yoghurt

Pulling it all together

1. Cut up chicken. In a bowl, mix cumin, paprika, small dash of cayenne pepper and juice from half a lemon and add chicken to bowl; coat chicken with spices.
2. Thread chicken onto skewers, place on metal cooking rack with tray and broil (grill) for about 6 minutes, then turn and grill for 6 minutes on other side.
3. Grate purple carrot (I bought mine at Coles – if you can’t find one, use raw beetroot instead) then add rocket, prunes and diced avo to plate.
4. Add chicken to top and sprinkle with chia seeds and a dash of paprika.
5. Dress lightly with a mix of lemon, celtic sea salt, pepper, olive oil and grated lemon rind.
6. On the side, have a small bowl of yoghurt/ mint/ lemon juice dressing (not shown) to add to the salad while eating.

+ I’d love to know what you think of the salads so far and if you plan on making any. Are these recipes useful for you as a reference?

The Salad Diaries: Pumpkin & Parmesan

The key ingredients

Kale scraps (from green juice)
Mixed romaine lettuce leaves
1/2 cup of chickpeas (I used a can this time round)
Pepitas and sunflower seeds
Kent pumpkin
Coconut oil
Curry powder
Celtic sea salt
Olive oil/ lemon

Pulling it all together

1. Preheat oven. Chop pumpkin in medium sized chunks, dress with coconut oil and a loose sprinkling of curry powder and turmeric; roast for 30 minutes on 180 degrees.
2. In a frying pan, toast pepitas and sunflower seeds with tamari until lightly browned (they should taste crunchy).
Lay out lettuce leaves on bottom of plate. I like to find a use for the leftover kale/ spinach/ apple scraps from my green juices so I add these to the plate as well (this is optional of course).
4. Layer the rest of the ingredients and dress with a mix of olive oil/ lemon juice and a small amount of grated lemon rind. Yum!

The Salad Diaries: Rocket, Brown Rice & Mint

After mentioning that we’ve been upping the ante on the salad front, lovely Jess from Ela Hawke Vintage asked if I would be doing a ‘salad inspiration’ blog post and I thought, why not do five of them?

Every day this week I’ll be featuring one our salad creations to inspire you to incorporate more green goodness into your life without getting bored with the same old, same old.

So without any further ado, here’s the first cab off the rank – Rocket, Brown Rice & Mint Salad!

The key ingredients

Sweet chilli (or red capsicum)
Cherry tomatoes
1 cup of brown rice
Handful of chia seeds

Cooking brown rice in 5 easy steps

1. Bring 4 cups of water to the boil in a large pot.
2. Rinse 1 cup of rice in a strainer under cold running water for 30 seconds.
3. Add rice to pot and turn heat to medium; boil for 30 minutes.
4. After 30 minutes, pour rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.
5. Cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes.

Pulling it all together

1. Season brown rice with celtic sea salt and a small amount of olive oil. Add this to plate first.
2. Pile up other ingredients on top and dress with a lemon/ olive oil/ balsamic vinegar dressing and a sprinkle of celtic sea salt. Devour.

ADDITIONAL EXTRAS: Salt & Vinegar Kale Chips

I’ve made kale chips (with celtic/ Himalayan sea salt) on numerous occasions but for some reason had never thought to add to vinegar element until I saw this post from Kelly at Design Crush.

Hello deliciousness! You could add these to the salad above for a real flavour explosion… or just scoff them on their own for a super healthy snack.

* Kelly used balsamic vinegar but I love the ‘tang’ of white vinegar, so I used that instead.

+ Finally, if – like me – living healthily, mindfully and with insane amounts of energy is on your mind, I highly recommend you get your hands on a copy of Jess Ainscough’s wildly popular e-book ‘Make Peace With Your Plate’ (just click the image to the right of the screen). So inspiring!

On My Love List

I was hanging to see the wedding of James from Bleubird Vintage and her man – not only because she is ridiculously gorgeous and knew she’d make a breathtaking bride, but because I love her vintage-y aesthetic and thought that would translate beautifully for her big day.

I was not disppointed. Check out Part 1 and Part 2. Brooke Schwab is a genius behind the camera!

I have to say the feathers dipped in gold paint were a highlight, as were her picture-perfect family and the “autheticity” of the whole day that really shines through. Le sigh.

For even more swooniness, check out a sneak peek of their wedding video too via 100 Layer Cake.

Roses + succulents. An unexpected but delightful combo!

I love oversized flower crowns and I love Bardot. Combine the two and you, sir, have perfection.

Pretty roses for every month of the year (via Visciously Cyd).

How incredible is this fine art photo, depicting life underwater as it would have been in prehistoric times?

Peonies, peonies, gorgeous, amazing peonies. I heart you.

Amen (via here).

Yum, these eggs look amazing.

Don’t you just adore beautifully styled photos of food? I’m loving the work of Thuss + Farrell (check out their portfolio, it’s amazing!)

The current issue of Est Magazine is inspired by Scandinavian design. Yes. Yes. And YESSSSS.

Majorly crushing on the neon orange + tan combo as seen in these summery pics, found via Song of Style.

Continuing with the neon theme, this mega-bold poster is totally zesty-licious* (via here).

*may or may not be an actual word.

I need these pendant lights in my life.

I’ve always loved e.e. cummings’ poem ‘i carry your heart with me’ and this letterpress print from Satsuma Press is just divine.

An easy, eye-catching take on Valentine’s Day bunting.

Love this super cute card idea for all the lover lovahs this Valentine’s Day (adore the colours).

If you’re more into public displays of affection, why not recreate this creative bunting by Ashley Meaders Event Design?

Pink Jem-like hair in the WILDFOX SUMMER 2012 LOOKBOOK (via This is My Wonderland).

I’ll never get sick of lace.

On my mind: proteas, flower displays and handmade wooden arches. This one is particularly tremendous (via 100 Layer Cake).

+ What’s on your love list at the moment?

Sunday Brunch

It’s back! I know it’s been a while between foodie posts but I’m launching back in with something that’s very close to my heart – a spotlight on the quintessential lazy Sunday brunch.

They say breakfast is the most important meal of the day and in my opinion, there really is nothing like lazing about all morning with your beloved, sitting in the sun with a good book and a freshly brewed coffee (or fresh juice in my case) and enjoying a tasty meal that will keep you satisfied for hours.

Read on for all the recipes you’ll need to whip up a bountiful brunch for your nearest and dearest, and for more of my themed food and entertaining posts, check out Bohemian Dreams and the Backyard BBQ.

To me, brunch is about simplicity. When I think brunch, I envisage easy-to-prepare food, colourful fruit platters covering a crochet-swathed table, fresh bread from the farmers markets and the smell of coffee wafting through the air.

There’s something about brunch with friends that spells ‘weekend.’ It’s about relaxing and indulging. Maple syrup drizzled pancakes piled high with a cheeky scoop of ice-cream and cheesy omelettes with side of bacon are all totally encouraged. There’s nothing better, in fact.

And the best part? If you can’t eat it all at once, there’s nothing wrong with spending the whole day feasting with your fabulous company in the sun.

If only every day could be a Sunday!



Baked Eggs

I make baked eggs a couple of times a week and their beauty lies in the fact that they’re super simple to whip up but look “gourmet” – making them perfect to serve at brunch with friends.

You will need:

One egg
1 – 2 mushrooms
Half a handful of baby spinach
2 cherry tomatoes
1 tablespoon tomato pasta sauce
Cheese – fetta or tasty work well
Bacon, basil and cream/ milk (optional)

1. Pre-heat over to 180 degrees.
2. Sautee mushrooms, baby spinach and any other ingredients you decide to throw in (obviously cook the bacon if you decide to use that – I don’t normally add it in).
3.  Lightly grease a ramekin or muffin tray with oil/ butter.
4. Add all ingredients to ramekin, crack egg over top and sprinkle cheese on last.
5. Cook for 15 minutes on 180 degrees.

Breakfast Pizza

Makes 2 pizzas

Pizza bases *
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 spring onions thinly sliced

For instructions, view original recipe on Smitten Kitchen.



Raw Fruit Crumble

Serves 4-6

You will need:

Almond cream:

1 cup raw almonds, soaked overnight
1/2 cup water
1 tbsp extra virgin coconut oil
1 tbsp agave nectar (or maple syrup, raw honey)
Seeds from 1/2 a vanilla bean (or 1 tsp extract)
Pinch of salt


1 cup nuts or seeds of your choice (pecans, walnuts, almonds and hemp seeds)
3/4 cup pitted medjool dates
1/2 tsp ground cinnamon
A smidgin of seeds from the vanilla bean (or 1/4 tsp vanilla extract)
1/2 tsp salt

For instructions, view original recipe on First Mess.

Fresh Pear and Dried Fig Bran Bake

You will need:


½ cup unsweetened apple sauce
½ fresh pear, diced
1 dried fig, chopped
2 egg whites
2 tbsp unsweetened soy milk
1 tsp blackstrap molasses (can buy in supermarkets in spreads aisle or health food store)


¼ cup unprocessed bran
1 tbsp whole wheat pastry flour
1 tbsp raw hulled buckwheat
1 tbsp black chia seeds
¼ tsp baking powder
Pinch of salt


Yoghurt *

Other goodies

¼ pear, diced
1 dried fig, chopped
1 tbsp pistachios, chopped
1 tbsp honey

For instructions, view original recipe on The Healthy Foodie.

Coconut Macaron Pancakes

Makes a dozen or so large pancakes.

You will need:

1 and 3/4 cups coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs whisked in a medium bowl
1/4 cup natural cane sugar or brown sugar

For instructions, view original recipe on 101 Cookbooks.

Blood Orange, Mango and Peach Granita

Serves 4

You will need:

1 mango, peeled, flesh cut into round pieces
3 ripe yellow peaches, stone removed, cut into chunks
2 cups fresh blood orange juice
Juice 1 lemon

For instructions, view original recipe on What Katie Ate.

Smoothies are so versatile and you can literally throw in whatever your tastebuds desire but if you want to crank things up a notch or ten, follow the instructions above for a sensational power smoothie – these bad boys are the BEST!

+ Over to you now: Are you a brunch-lover? What’s your favourite breakfast/ brunch recipe? Is anyone else hungry right now?

Images and Recipes Sources: Moodboard images; Raw Fruit Crumbles;  Fresh Pear and Dried Fig Bran BakeCoconut Macaron PancakesBlood Orange, Mango and Peach Granita