Tuesday, February 25, 2014

Spinach, feta and pinenut stuffed chicken breasts

Spinach, mint, feta and pinenut stuffed chicken

Completely scrumptious and a huge crowd pleaser for the family. This only took us about 45 minutes to make and plate.

For two:
2 chicken breasts sliced into pockets 
1 tsp of cumin
1 tsp of turmeric
1 tsp of coriander seeds ground
Juice of half a lemon
•preheat over to 150 degrees
•create a spice blend and mix all spices together
•cover the outside of your chicken breast pocket in the spices and squeeze the lemon juice over the spices and breast evenly.
•set aside on a baking tray with baking paper folded open ready to put stuffing inside

4 cups of spinach
1 clove of garlic grated finely
3/4 of a diced onion
1/4 cup of dry cooked pine nuts
Olive oil
Juice of one lemon
1/2 cup of good quality goats milk feta
1/2 a cup of finely sliced mint

•cook onion and garlic on a medium heat in olive oil. Add spinach in and cook till lightly wilted.
•set aside into mixing bowl and add in the rest of the Ingredients. Stir until it's all mixed through evenly and place onto chicken pockets. Fold over chicken and use tooth picks to close the pockets securely. Drizzle with a tiny bit of olive oil and place into the oven. Cook for around 30 minutes and check to see if it's cooked through (cooking time depends how big and thick your pieces of chicken is). Remove from oven if cooked serve with green veggies and some fresh mint! Yum.


Monday, February 17, 2014

Converting your parents

Me and my Dad’s super green juice to start this beautiful day in Newcastle. Loaded with grapes, kale, English spinach, mint, apple and carrot. And our beautiful organic vege breakfast :)

After having a conversation on the phone yesterday with my beautiful @matildamclellan , I thought it would be a good idea to do a post on one of the main topics of our conversation…. Parents and clean eating/living.

My Mum has always been ‘health conscious’. We were never allowed packets of chips, roll ups, fruit loops or any of those other processed nasty’s that were consumed by so many people surrounding us growing up. Our Dad was always a little more lenient and I guess a lot more ‘mainstream’ in his views of health and nutrition.

Since this huge health movement has come about there are many people changing their lifestyles and diets for the better. It took me 2 days to completely change my view on nutrition and living “cleanly” but it’s taken me months to implement it completely into my life. 

Basically where I’m going with this is that our parents have 20-40 more years worth of habits and beliefs to shift and change in comparison to us in our twenties or teens. I spoke to my Dad about it this morning and he said, “I’m fully on board for clean living.” “It’s all about education. For example, smoking was advertised to us as ‘healthy’ and ‘cool’ back when I was your age so of course we all listened to the media and took up smoking.” “Now that I have the knowledge of what cigarettes can do to you I wish I never put one of those death sticks in my mouth.” 

It was amazing to have this conversation with my Dad as I vaguely remember months ago him complaining over the cost of organics and the convenience of supermarkets. He now drinks green drinks daily and follows me to all the health food shops where ever in the world we are.  It just takes one step at a time.  Have patience with your parents, let them know it is not to late and help them realize that there is another way to pure health. 

Sunday, February 16, 2014

A reflection

We were asked to fill this out for our next contest so I decided to share it with you all so you can have a peek into my feelings and thoughts on my year so far.

How's the traveling been for the last year on the WCT / WQS? 

Amazing, tiring and exciting. There’s so many highs and lows… mostly highs but I mean its always hard getting knocked out when you’re on the other side of the world. 

Has there been any highlights for you since you have been touring? 

There have been so many highlights. In particularly the travel… exploring new places, meeting new people, being immersed in new cultures. You’re never left without something to do, there is always something to look forward to and it is so amazing for personal growth.

Are you happy with how your surfing at the moment?

I feel super happy within my surfing at the moment. 2013 was hard because I kind of got to breaking point at the end of the year where I was mentally fatigued but after having such a long time off to train and prepare and get my head right I’ve definitely found my happy place in the ocean.

Have you been training a lot more coming into 2014? What's changed? 
I’ve been travelling back and forward from home to Lennox Head to do fitness training and coaching. It’s definitely the hardest I’ve trained before but I’m loving every second and its so rewarding seeing the hard work pay off and reflect in my surfing. This summer was different because I was at a place where I was completely loving and enjoying every second of my training… there was no “oh I have to”, it was a more “oh I get to!” haha.

Did u compete in the Australian Open in Manly this week?

      If yes what was your result? Were you happy with it? 
How confident do you feel going into this years Surfest?

Yep I ended up 5th in Manly. I was really excited to make it into the quarters. I went into the contest with absolutely no expectations and basically just to enjoy the experience and find my feet for the year ahead. It’s definitely given me a lot of confidence going into Surfest, as it feels like all my hard work training is really paying off. 

Who do u think will be your biggest competition this year in this event?
What is one fact some people might not know about you? 

To be honest I think that every girl in the contest is a threat. Everyone is improving at such a crazy rate and there is really no such thing as a ‘easy’ heat anymore. It’s amazing to see women’s surfing rising at such an insanely quick pace, it certainly keeps me on my toes.One fact is that I'm a total  health nut, live completely organically (where possible) and am addicted to mango stein.(It's a fruit haha).

Wednesday, February 5, 2014

Amazing gluten free, dairy, free, vegan, chia and quinoa bread.

Amazing gluten free, dairy free, vegan chia and quinoa bread.

We've experimented a lot with breads over our time trying to find the perfect combinations of grains and seeds and I think this is finally the one! 

My mum actually was creator of this bread... and my gosh did she do a good job. 

The best part being its so nutritionally dense and delicious that you only really need 1-2 pieces to be completely full, fuelled and satisfied unlike most gluten free breads that you find in the supermarkets that are full of starches, sugars and other (put quite simply) CRAP. 

This bread is either best toasted or sliced and baked in the oven. Just note that you want to soak the chia and the quinoa the night before you want to bake the bread!

Anyway we hope you love this bread as much as we do.


2 cups of quinoa

3/4 cup of chia seeds

1/2 cup of mixed pumpkin, sunflower & linseeds

3 tbsp of lemon juice YUM

1 tsp of bicarbonate of soda

1 tsp of agave syrup or pure maple syrup (this is optional, mum doesn't use this in hers but its an option)

60 ml extra virgin olive oil


The night before you plan on making the bread you must soak the quinoa & chia seeds. Measure them out and place in two separate bowls. Cover the chia with 1 cup of water and the quinoa with enough water to cover it completely. Place both in the fridge overnight.

Preheat the oven to 160 degrees celsius. Add all the ingredients other than the mixed seeds into the blender and mix until smooth but so you can still see a lot of the whole quinoa (try not to over blend as you will end up with very sticky bread). Then add the mixed seeds. Pour the mix into a bread tin lined with baking paper and bake for 70 minutes.

Serve with nut butters, banana slices, honey, hummus, avo, lemon juice, tahini.. basically anything your heart desires :)

Chicken and Coriander Burgers

Chicken and coriander burgers, quinoa salad with our favourite sweet potato and zucchini chips. 

Sorry to our beautiful vegan and vegetarian followers but these were absolutely delicious. I don't really eat meat all that often but when I do I ensure its completely hormone free, organic, and of highest quality. The Byron bay organic butcher has a beautiful a selection of organic meats and is actually great to have a chat to about the whole industry.

The recipe for the chips was posted about 2 posts back now. They can pretty much be made with most of your veggies but my favorites are sweet potato, zucchini and beetroot .

Makes about 6 burgers maybe more.

1 onion, finely diced
1 carrot, finely grated
1 celery stalk, finely diced
1 small bunch of coriander (with stems), chopped finely
500 g organic, grass fed chicken mince
1 tblsp tamari
1 tblsp cumin
1 chilli, diced finely

•sauté onion, celery and carrot in pan with 1 tsp of olive oil over a medium eat until softened and golden... Allow to cool
•combine vegetables with chilli and coriander
•add in the chicken mince, cumin and tamari
•make into patties and lightly coat in sesame seeds
•cook in pan over a medium to low heat with a little olive oil for 5 minutes each side until cooked through.

Serve and enjoy.