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At the table with Fee

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At the table with Fee

I'm a degree qualified nutritionist but really my fav place to hang is in my kitchen. I am a mum of 3 boys, a wonderful husband and live in Brisbane Australia.

I have 4 men in my life who I cook for...some are easy some are hard to please so you'll find a variety of recipes with simple ingredients. I’m a Nutritionist with a Bachelor of Health Science (Nutritional and Dietetic Medicine). I am a great cook and have always placed an importance on cooking with wholefoods. This probably became even more important when I found out that my two eldest children had food allergies and intolerances. I find it easier to cook at home, then I know what they are eating. I believe eating natural whole foods is the foundation to our health and wellbeing, when we feed our bodies the right type of fuel then our bodies will function as they are designed too. I hear people saying, where do you find the time to cook…well I make time because it is important and yes it takes longer than opening up a packet or tin but good things always take time. My face book page is full of what I cook at home; all whole food, most recipes are easy and some take a bit of effort. If you're looking for a recipe please be sure to let me know. Whole food eating made easy!!!!!

29/10/2021

LAST CHANCE TO JOIN…

Introducing the Seasonal Nourisher, you're invited to take part in my online selfpaced FREE 4 week Plant food program that kicks off Monday 1st Nov 21.

As it’s my first time to launch I decided to do it for free. I’m planning on doing these twice yearly, but as we are in spring we’ll focus on lighter foods as we approach summer but next year in Autumn it’ll be cosy comfy whole foods.

So why do it…….

🍎 You’ll expand your understanding of the plant food family in an easy digestible way.
🍎 You’ll be given the space to have a really good look at how much plant foods you're eating and where your gaps are.
🍎 Understand WHY as midlife women we need to be focusing on these foods to ensure we support our bodies and create a strong platform for your healthy future.

The result will be…….

🍏 Expansion of the amount of Plant Food you eat and natural proactiveness in crowding out the less nutritious options you maybe choosing.
🍏 Your bowels will love all the extra fibre.
🍏 You’ll notice your energy increase and not dip as much as you use plant foods to boost your energy systems.
🍏 A sense of relief that you’re being super proactive in looking after your body for decades to come with these nutrition tweaks.
🍏 Recorded videos on the what, how, why’s of protein, carbs and fats.

What do you reckon? You in? If you have worked with me before or done any of my programs you know my offerings are sound, practical and engaging.

If you’re getting a big “Yes” click below to join we start Monday. Ask your friend to join
more fun doing diet stuff with friends.

Click here to register: https://p.bttr.to/3j0aBdv

09/09/2021

Menu Planning; do ya don't ya?

I never used to be a menu planner. I would just rock up to the supermarket and buy what ever I fancied. It generally would cost a lot and I would buy stuff I didn't need. Ho hum.

Anyway rolling on.... I'm now very mature 😆 and I do spend time thinking about food for the week. It takes no time at all, the trolley isn't as full, and what joy to always have what you need in the fridge or pantry. NO quick trips to the IGA at 6pm.

I like help though so often ask each boy what they want. Sometimes it's "I don't know" or "I've just had breakfast how can I think about dinner," umm I'm so sorry to inconvenience you 😜. But then sometimes I'll get a dinner idea from one boy and i'm thrilled. Todays dinner was my hubby he said he wanted roast lamb so on the list it went.

I'm slow cooking it for 4 hours in the oven on 160deg. Seasoned with olive oil, rosemary, lemon, garlic and S+P. I'll roast some potatoes and green vegetables later on.

How do you work out your dinners?

Fee
Always cooking something

01/09/2021

You'll love me after this; Chicken Pan Dinner!

I made this dish because we had one of those nights where all three boys had afternoon/evening things on. Not all at the same time 🥴. So this dish was easy, one pan and as each boy came in I brought the whole pan out of the warming oven and served.

INGREDIENTS
Large packet of Chicken thighs, fat off
8 baby potatoes, cut in half
2 carrots cut in ½ or ¼
1 onion, skin on, cut into ¼ (place skin up)
1 punnet of cherry tomatoes
Olives (as many as you like, my family hates them so I just added 6 for me)

SEASONINGS – go wild with your fav combos
Olive oil to cover
Garlic Powder – go crazy
Lemon rind and juice of 1 lemon
Onion flakes
S+P

GREENERY AT THE END
1 cup of green peas, cooked
Favourite herbs and or 2 cups of spinach.

TO PREPARE
1. Chop/prepare ingredients and place into an oven proof dish.
2. Then add your seasonings
3. Turn oven onto 180deg
4. As the oven is warming, let the pan sit on the bench marinating. You can do this for longer, if time.
5. Once browned and cooked add in your cooked peas and choice or herbs or leafy greens. Stir through.
6. Place back into the oven just for 5, then serve

Let me know what ya think if you try it?

Fee – Always cooking something

16/03/2021

TURKEY BITES WITH ONION DILL DIP

This was yummy. Not to long to whip up either.

INGREDIENTS
1 pack of Turkey mince
1C chopped baby spinach
1/2C spring onions
1/4C feta cheese
1/4C sundried tomatoes
2 tsp ea of oregano + cumin atleast 😜
1/2C Gf bread crumbs
S+P

→ Place all ingredients into a bowl and roll into even sized balls. Pan fry or Bbq till golden.

→ For the dip I sort of through it all together. Dill is my fav herb at the moment. 1/2 cup coconut yogurt, generous sq**rt of mayo, 1/4 grated cucumber, garlic powder + dried onion flakes + dill, sq**rt of honey, S+P. Stir and then do a taste test.

→ Served with a platter of chopped red peppers, cucumber, avocado and chopped baby tomatoes. Ooh I added rice because boys get hungry but actually they would be just as nice as is with the salad and dip.

I gave them a 10/10.

Fee - Always cooking something

13/03/2021

POWER UP YOUR BREAKY

I normally go for a smoothie but it's nice to change things up so you don't get bored. Had a lovely 14km bike ride along Minnippi Parklands. Finished off with a tough hill I love feeling into my progress each time. I had a handful of raspberries half way through the ride to give me energy and obviously water.

My breaky was a 3 egg omelet with veges. Here's the plan.

→ Chopped up 1 box choy and about 1/4 cup of spring onions. Fried in olive oil
→ Added three eggs and stirred thru veges. You can add any of your fav seasoning at this point. I just added S+P. Don't go crazy with the stiring 🙂
→ Let it cook for a few minutes. Turn off heat and flip the egg so to slightly cook the top side.
→ I turned it onto a chopping board and chopped into chunks and into a bowl.

Fabulous for my recovery and to power me through the morning.

Happy Sunday folks

Fee - Always cooking something

08/03/2021

SIMPLE TACO DINNER

This was requested on the meal plan this week. It's a fun easy meal to prepare and plan.

I fried up the mince with onions, garlic, passata, grated carrots, spinach, bit of chicken stock, mexican spices with extra cumin, some salt. Then when that was bubbling away........

I prepared all the fillings.

- cucumber
- red peppers
- avocado's
- sweetcorn
- snap peas
- carrot

We served with sour cream and grated cheese. It was an enjoyable Monday night dinner.

Fee - Always cooking something

ps I may have added a teeny weeny bit too much chilli for their liking but deep down I know I'm helping them expand their tastes buds :)

05/03/2021

FRIDAY CURRY IN MY BELLY

Gosh this just smells amazing. Boys keep coming down checking on the timing.

It's chock full of yummy spices; like curry powder, star anise, green cardamon, cinnamon stick, cloves, lemongrass, handful fresh curry leaves, brown sugar.

The liquid is chicken stock and coconut cream.

I've left it to simmer so all the flavours release. You make with roti but not in the mood ha ha so will serve with rice and green beans.

The only bummer is trying to find all the bits at the end before serving. First world problems.

What's on your table tonight?

Fee - Always cooking something

01/03/2021

PREPPING DAYS

Well that would be Monday for me. I plan my weekly meals having a cuppa and when I can, I grab the kids while they are eating breaky. Then I gym, I shop and when I come home try to prep as much as I can.

As you may know I'm a smoothie gal and generally that is what I have for breakfast. This week I'll have pineapple, last week it was paw paw.

→ So pineapple gets chopped up and into a container
→ Cos lettuce for sandwiches/salads gets washed, spun and into containers
→ Spotted some cheap bananas so peeled and chopped into halves and into the freezer. I use 1/2 in each smoothie.
→ herb of the week is fennel. I try and buy one or two a week. I would love to buy more but I end up throwing them out so one is good. It gets gets washed, spun and into a container.
→ I whipped up a tin of tuna with mayo now it's as a grab and eat.
→ grated up 4 carrots & placed into a container.
→ boiled up some eggs for snacks and salads.

So life is so much easier when you add preparing into your week. You get a "block" come up sometimes but I just know through experience it's worth it in the end.

Are you a prepper?

Fee - always cooking something
💙

23/02/2021

SUMAC ON EGGPLANT

If you love eggplant this is a dish for you. In the end the eggplant absorbs the sumac which is a middle eastern spice made from berries and becomes soft and gooey. You will find it in the spices section at your supermarket. Another nice addition for lunches but great as a vege side for dinner with a small piece of meat.

You'll need
→ 5 or 6 baby eggplants.
→ Lemon Olive Oil.
→ Sumac spice.
→ Crushed garlic
→ Green herbs to serve (mint would be nice)

Top make:
1. Cut eggplants in half and char grill to give that nice scored look.

2. Place in baking tray drizzle with a little oil, add garlic, sprinkle with sumac.

3. Bake until soft about 20 to 30 minutes at 160deg. You don’t want the garlic to burn so lower the temp a little. It’s sensitive being you know!

4. You can cut in half again or serve as is on a lovely platter and sprinkle with your fav fresh herbs.

Fee - Always cooking something
PS Garlic helps keep away coughs and colds as well as the vampires!

17/02/2021

OLD RECIPE JIGGIED UP

We were meant to be having swedish meat balls, but when I announced this on the way home I got ooooh that again...sound familiar? One of my boys did choose this but anyway I thought i'ld change it a little to make it a little more inspiring.

Here's how it went:

→ 500gm ea of beef and pork mince
→ 1/2 cup bread crumbs
→ 1/3 cup almond milk (any will do)
→ 4 crushed garlic
→ 1 heaped Tbsp of tomato paste
→ 1 Tbsp of roasted fennel seeds, grounded
→ S+P
→ Chicken stock 1 cup
→ 1/2 C pasatta
→ Cream at the end about 1/3 C

1. Mix all the ingredients together except stock and pasatta. Mix well with hands. Then roll into even shaped balls. Size is up to you I like them small to med.

2. Now I used my pressure cooker so I first browned the meatballs in batches. In the PC added the stock and passata for 2 mins. Then added the balls and cooked for 10min. Right at the end I added about 1/3 of a cup of coconut cream.

3. If cooking stove top: brown the meatballs in batches. Set aside. Then use the same pan and add your stock/passata and heat till bubbling. You can add more flavour if your fancy like garlic, S+P. Add the meatballs place a lid over the top and cook on low-med for 20 minutes. Depending on your pan you'll need to keep an eye on the liquid it may need more.

And thats it. I served with rice and green beans and we topped with parmesan. It makes a lot, there would be enough for the kids dinner tomorrow night or you could be fancy and freeze for another night.

Over and out.

Fee - always cooking something

16/02/2021

MOROCCAN SPICY CHICKEN

Didn't follow my meal plan tonight. Decided to go for an easier option...i'm allowed to change the plans :)

This is super easy to make. I chopped up chicken thighs incl visible fat. Pan fried in olive oil and seasoned with S&P, garlic and a moroccan spice by spice & co. You could use any curry powder. Cook the chicken till nice and golden then right at the end add about 1/2C of cream to the meat. Stir then let sit.

The cream, I used coconut, tones down the spiciness and adds a nice sauce for the rice. Also serving with steamed broccoli.

Its super easy and always go down nicely.

Want to make but add something different comment below.

Fee - always cooking something

15/02/2021

BEEF CHILLI NACHOS

Introduced a few new dishes last week. I always get their buy in makes it easier when it gets plated up. Monday’s morning at breaky we do a 10 minute “what do you want for dinner this week” each person gets to choose. Perfect for me I don't mind cooking its just coming up with the plan every week that can get tedious.

Menu this week

→ Mon..Beef Nachos
→ Tues is BBQ Chicken thighs with miso dressing
→ Wed is Swedish meatballs
→ Thu is salmon with asparagus, kids don't like fish so there will be left over Swedish meatballs
→ Fri is meat pie night

Everyone gets to choose so no complaints and they get excited when their meal comes up. It's the little things ahh? 🙂

How do you organise your meals each week?

Fee - Always cooking something

Address

Carindale (address Suppplied On Request)
Brisbane, QLD
4152

Telephone

+61400163386

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