The Green Veggie Tart !

Everything about this veggie tart is a good thing.

I'm excited about making it AND eating it, so I thought I'd better share.

It may be vegetarian, it may be gluten-free and it may be green, but by golly it's good.

Green Veggie Tart


serves 8-10



1/2 small broccoli
small handful of snow peas
small handful of green beans
small handful of sugar snap peas
bunch of asparagus
5 eggs
2 tbsp milk of your choice
3 tbsp pesto (I used my home-made kale pesto, see recipe here)
handful of pepitas
sea salt + black pepper
feta cheese (or goats cheese)


Preheat oven to 180C (350F)

Chop all your veggies into large chunks and layer into the prepared and cooked tart shell.

Beat the eggs, milk and pesto together with a good pinch of sea salt and pepper and pour into the tart over the top of your vegetables.

Sprinkle on top your pepitas and feta and pop the tart back into the oven for approximately 30 minutes, or until egg mixture has cooked completely. 


You might be surprised to know, like I was, that gluten sensitivity has been found to go hand-in-hand with various autoimmune disorders, such as type 1 diabetes, Addison’s disease, rheumatoid arthritis, and autoimmune thyroid disease (like hypothyroidism).

Having hypothyroidism myself, I've been playing around with my intake of gluten, so delicious tarts like this one (specifically, this delicious buttery, nutty pastry) have played a huge part in my diet of late.  I'm feeling better than every.  Proof is in the pudding, I say.

Dedicated to my sweet tooth . .

These lovely biscuits are dedicated to my sweet tooth.

It's not often I get a visit from her these days, but when she does pop by for a visit.....holy smoke!

Not one to enter a door elegantly, she will stumble her way through, tripping over anything and everything that is in her way, and when the door closes behind her, I exhale.

On her latest visit, I found this recipe......

Almond Choc-Chip Cookies
(original recipe from The Whole Pantry by Belle Gibson)


Makes 10 cookies


1 1/2 cups (225g) almond meal
2 1/2 tbsp coconut oil, melted
1/4 cup (40g) cacao nibs
2 tbsp rice malt syrup (or use raw honey or pure maple syrup)
1 tsp pure vanilla extract
pinch of sea salt
1/4 tsp baking powder


Preheat oven to 170C (340F).

Combine all ingredients in a bowl and mix thoroughly.

Form balls (about 1 tbsp in size) from the dough and place onto a lined baking tray, pressing down, and bake for approximately 10-13 minutes until slightly golden.

Leave to cool completely, as they will be too fragile to pick up when still warm.


These biscuits made me sing.  

They're crumbly in texture with a slightly sweet/caramel flavour coming from the wonderful coconut oil and rice malt syrup, which pairs perfectly with a hot cup of tea.  

They also can be whipped up in a matter of moments.

They'll keep for up to 5 days in an air-tight container, but if you're anything like me....they won't last that long!

Grain-Free Tabbouli !

I take the making of my salads and the eating of my salads very seriously.  Just as seriously as I take the making of my daily coffee and the taking of that very first sip.  It's important stuff.  It can make or break my day.

When it comes to tabbouli - It needs to stuffed full of parsley and so full of lemon that it makes my cheeks draw in.  No exceptions.

What I love about this grain in sight.

The added get to use up the delicious, nutritious and rarely loved broccoli stalks that seem to get tossed to the side.

Broccoli Tabbouli
(recipe adapted from The Whole Pantry Cookbook by Belle Gibson)


Serves 3-4


1 large broccoli
2 tomatoes, finely chopped
1 bunch of parsley, finely chopped
4 spring onions, thinly sliced
2 tbsp chia seeds
1 cloves of garlic, minced
good pinch of sea salt + cracked pepper
juice of a lemon
125ml (1/2 cup) olive oil


Place the broccoli in a food processor and pulse until the size of rice grains.  Transfer to a bowl and add the tomato, parsley, spring onion and chia seeds and toss to combine.

In a separate bowl, mix together the garlic, lemon juice and oil and season well.  Pour over the broccoli mixture and gently toss to combine.


Note:  Have a  normal, healthy thyroid?  Then ignore the following.

However, if you're like me and have what professionals call a "dicky" thyroid, you may be aware of how certain substances found in goitrogen vegetables (which includes broccoli) can affect your already lethargic thyroid.  This includes hindering its ability to absorb iodine which slows it down even more and in turn, enlarges it.

I personally have no intention of removing broccoli or these foods from my diet as the nutrients they pack are way too beneficial for me, however I rectify the situation simply by cooking the broccoli.

 So for this dish, I simply sauteed the broccoli with a little coconut oil.  Voila!