Friday, 31 May 2013


There's nothing like a filling salad with lots of greens to make anyone feel better about the food on their plate.


  • 1 cup quinoa
  • 1 cup green beans, chopped
  • 1 green capsicum (pepper), sliced into stripes 
  • 1 telegram cucumber, cut into lengths (same size as capsicum) 
  • 5-10 green pitted olives, chopped into rings


  • 1/2 cup white vinegar 
  • 3 tbs orange zest
  • 1/2 cup of orange juice
  • 1 tbs caster sugar
  • 1 tbs olive oil 
  • Salt and pepper

  1. Cook quinoa as per packet, set aside to cool.
  2. To make the dressing, mix all the ingredients in a jar, place lid on and shake. Taste first, to see the balance of the vinegar and sugar. 
  3. Boil full kettle of water, pour over beans in heat proof bowl. Blanch for 2 -3 minutes, drain then put beans into iced water to stop cooking process. 
  4. Combine, quinoa, beans and remaining ingredients into a salad bowl. 

quinoa and green salad

Friday, 24 May 2013


Today's salad recipe is brought to you by the vegetable: Beetroot (Beets).

As the weather warms up, and the heavy jackets come off...looking in the mirror. It's time for SALAD. Shoozlife is bringing you a series of salads that will keep you satisfied and looking good for the Summer months. 

Serves 4-6.


  • 4 (large) beetroots, peeled and chopped into chunks 
  • 2 olive oil 
  • 1/2 red onion, thinly sliced 
  • 4 sticks celery, sliced 
  • 1 piece Lebanese bread (flat bread)
  • 1 Lebanese cucumber, quartered
  • 2 cups, rocket (arugula) 
  • 1/2 small block Feta or soft goats cheese
  • Dressing:
  • 3 tbs olive oil 
  • 4 tbs Balsamic glaze 
  • Salt and pepper


  1. Pre-heat the oven to 250 degrees (400 Fahrenheit).
  2. Place the beetroot in an aluminium foil tray, drizzle over the olive oil and shake to coat. Season with salt and pepper. Roast for 30-40 mins, turning occasionally. Set aside to cool.
  3. While the beets are cooking, place the Lebanese bread in the oven for 5-10mins, until crispy. Keep an eye on it so it doesn't burn. Break up into pieces. 
  4. Combine all ingredients in a large salad bowl, leave the cheese and beets for the top. 
  5. For the dressing, combine the ingredients and shake. Pour over the salad. 

roast beet fattoush salad

Monday, 13 May 2013


What to eat when the hubby is working late with a fridge full(ish) of veggies and eggs…baked eggs of course. Usually at around 4pm I start to think, what do I have in the fridge and what will I create with these random ingredients. Most days I’m not lazy and will venture after work to my happy place, wholefoods, but then there are days where I just don’t want to shop at all. Baked-eggs-for-dinner-tonight was one of those nights. Excited nonetheless, I started to plan…how hard could it be!

Yes I know I love to cook, and have no fear when it comes to the kitchen, but really this is easy, and you can make your own variation depending on what you have in the fridge too! It’s flexible…so relax and enjoy.

I had in the fridge, kale, capsicum/peppers, cherry tomatoes and feta. But feel free to use other veggies that you like. For example, spinach, zucchini, asparagus…if you can’t live without pumpkin, add in the extra step roasting them first, before starting the baked eggs!

  • 2 eggs, lightly beaten
  • ¼ onion, finely chopped
  • 2 tbs olive oil
  • ½ capsicum/pepper, chopped
  • 6 cherry tomatoes (if they are large you can cut up)
  • Half bunch of kale, chopped
  • 1 tbs Parmesan optional
  • Feta, crumbled (optional)
  • Salt and pepper, to season

  1. Grease a small ovenproof dish. I added some olive oil and made sure all the sides were greased and discarded the extra.
  2. Add feta to the beaten eggs (if using).
  3. Preheat the oven to 210 degrees Celsius.
  4. In a small frying pan, heat the olive oil, add the onion and cook for 3-5mins, until the onions look translucent.
  5. Once the onions are cooked, add the kale and capsicum/pepper for another 3-5mins, allow the kale to reduce.
  6. Add the kale mixture, tomatoes (and other veggies of your liking) to the ovenproof dish, mix around.
  7. Pour the egg mixture over and grate Parmesan cheese on top.
  8. Cook in the oven for 15-20mins (note, keep an eye on it, all ovens are different).
  9. To give the top a crunch, change to a high-grill for 2-3mins, once the baked eggs are cooked through.