Different Ways with Vegetables

Stir Fry, Salads, Slaw, Steamed, Sautéed, Roasted, skewers, Pickled, Slow cooked






Cauliflower : Steamed, Sautéed, Roasted, Make into Mash or Replace rice with Cauli rice . Nice with bacon, onions, Brussel sprouts, Stir-fry’s, Garlic, Chili -deseeded and de-skinned, Ginger, mustard seeds also go well with Cauli, Curries, Gratin, Pizza or Wrap base










Broccoli: Steamed, Roasted, Season with sea-Salt and pepper. Add beef, pancetta, chicken, turkey. Stir-fry, Oyster Sauce, Garlic, Ginger, Chili de-skinned and deseeded, Curries, Dijon, Gratin, pizza or wrap base

Mash:  (Crème Fraiche or coconut milk with cooked Vegetables in blender) Can add leek, onion, shallots, Sea-salt and black pepper.  Types of Mash Beetroot, Carrot, Sweet potato, Parsnip, Cauliflower

Carrot, Celery & Onions: Options include add to other vegetables, Meat, Poultry or Fish, Coconut Milk, Curry Powder, Coconut Aminos. You can also pickle or make them into salad, or crudités or skewers with meat, or for stews/slow cooking
Carrot : Steamed, Baked, Make into chips, soups, stir fries, Crudités, salad and slaws
Celery : Sautéed, Mix w Aioli or mayo or chicken or tuna in lettuce wrap, crudités, soup, stir fries, char grilled on bbq, Add bacon to celery, or walnuts and apples, salads with radish.
Onions : sautéed, fried, baked, slow cooked, stir fried, salads and slaws
Soup Base – Sauté Carrot, Celery, Onion, Then add for soup base organic bone-broth or stock , herbs, Sea-salt and Black Pepper.

Mushrooms complete with Butter, garlic, sage, thyme, mint, bacon or prosciutto, coconut aminos, ginger, spinach or kale. Make into a Strog or bolognaise sauce, or gravy, With Eggs in a Omelette or frittata










Wombok/Asian Cabbage – Asian Slaw or Chow Mein (*No noodles), Chicken or Beef Thai salad

Red/Green Cabbage : make into Slaws, Sautéed w onion, garlic and organic butter, Gluten Free oyster, Garlic, Ginger, Chili deseeded and de-skinned, Egg, Green Shallots, Salads or as a replacement for noodles in broths

Creamy mash

I needed yo use up freezer items eg straight cut chips so decided yo add to blender with organic chicken stock an d ut mskes silky smooth mash. Just thrn need to cook on night of adding to meal.

Meal prep

I dont often make time anymore to prep out veges but did today. They are then stored in separate containers in fridge for quick meals.


Baked veg #1

One pot meals are easy to prepare just toss it all in together. But I have decided to do meat in separate dish.  I will be making more of these meals in coming weeks.

Serves 2 : 1tsp of each Tarragon, thyme, rosemary with 1 lemon juiced, 1Tb olive oil extra Virgin and 1Tb apple cider vinegar in a baking tray with cherry tomatoes, red onion, carrot, red capsicum, cauliflower, mushrooms.

Serve with cleavers lamb mint chipolatas baked in oven at same time as the vegetables 180*c for 20minutes. The juices from vegetable pan make the sauce for this one.

Steam some green beans 4min in microwave bowl

Photo prep before cooking stage.

Quick Soups Homemade

Its getting into soup weather as we are now in autumn here. With very few ingredients you can create healthy soups with not much time spent in kitchen. I love my soup maker which makes everything so quick 20 minutes and its done. You could also use the pressure cooker as most have a soup setting on them these days.

Mushroom Soup











Ingredients serves 4

1x Pouch Foddmap Chicken Stock

1 Onion cut into 1cm cubes

3 baby carrots (or 1 large) chopped into 1cm pieces

2 Stalks celery cut into 1cm pieced

4 large mushrooms chopped into quarters

light twist sea-salt shaker

light pinch white pepper


Place all into soup maker and press blend. let machine do it’s work.

Curry Cauliflower Soup











Ingredients serves 4 

1/4 Cauliflower head break florets into half

1 onion cut into 1cm cubes

3 garlic cloves chipped

1tsp fresh ginger chopped

1tsp curry powder (keens)

1tsp cumin

1tsp coriander seed

1/2 Container Woolworth’s organic chicken stock

Pinch sea-salt and black pepper


Place all in soup maker and press smooth setting. It cooks in 20minutes.


Using up what is leftover this week as I don’t have to cook much as I still have some Pete Evans Ready Made Meals and his simmer sauce range left for dinners. So breakfast and lunches will be whatever is in fridge, pantry, freezer (see also box meals). My New Find last week was a kaleslaw kit from Coles which came complete with dressing and nuts/seeds and the slaw. Healthy low in salt meal kit. Add meat fish/seafood or poultry to it with 4 generous serves.


Cleaver honey beef Chipolatas with Coles Kaleslaw (Breakfast)


Bolognaise sauce

Hearty soup w chicken bone broth, fresh herbs

Portuguese chicken

Stir fry: vegetables in Gluten Free Oyster Sauce

A simple stir fry doesnt take long to do. Use whatever vegetables you have needing to be used up. I had this for breakfast but it can be any time of the day.  This can be the base for any Chinese dish.  Just change the sauce (*eg Hoisin, Black Bean, Sweet N Sour, Lemon)  and add meat/fish/seafood/poultry. If you like it hot add fresh diced chilies

Stirfry vegetables in Chinese gluten free oyster sauce











Recipe serves 2

1ts peanut oil

1tb gluten free oyster sauce

1/4 red capsicum(1 cheek) sliced into batons

1 onion sliced

1 baby carrot sliced into batons

3 mushrooms sliced

1 green dhallot cut into batons

1cm knob fresh ginger (no skin) cut into strips

3 cloves garlic crushed


Cut vegetables the same length for even quick cooking

Heat wok/pan on high put all ingredients in together snd stir fry with ladel. Keep moving the veg for a copule of minutes. Remove from heat. Plate up and enjoy.

Tip have everything ready to go into pan before cooking.

Nb: ttaditional way is to fry onion garlic ginger first until onions are translucent then add veg then sirfry 2 minutes then add sauce stir fry until all coated.

I personally dont bother with traditional way anymore as it works and tastes same if it all goes in together.