Vegan Stuffed Capsicums

It's super easy to swap meat dishes for vegetarian alternatives! 

Vegan Stuffed Capsicums 

Ingredients:

• 4 capsicums 
• 1 packet of vegetarian mince
• 1 clove of garlic, minced
• finely sliced mixed vegetables (I used cabbage, celery, carrot and broccoli) 
• 1 tablespoon of tomato paste
• 1 can of crushed tomatoes
• 1/4 cup of walnuts
• pitted black olives
• nutritional yeast
• herbs and spices to taste

Method:

1. Stir fry your vegetables with garlic and vegetarian mince until vegetables are soft.
2. Add in the tomato paste, crushed tomatoes, olives and walnuts. Stir and leave to cook on a low heat for 10 minutes. 
3. Cut the tops off your capsicums and take out the core. Preheat your oven to 180 degrees fan forced. 
4.  Spoon the cooked mince into the capsicums, top with nutritional yeast flakes and put on a foil covered tray. Cover all the capsicums with a sheet of foil before putting in the oven.
5. Bake for 30 minutes and serve with a side salad.

Thai Chicken Patties (gluten-free)

Thai Chicken Patties (gluten-free)

Ingredients:

• 500 grams of organic minced chicken or buy chicken breast and process into mince
• 1 egg
• 1 1/2 tablespoons gluten-free Thai green curry paste
• 2 tablespoons fish sauce
• 2 teaspoons caster sugar
• Zest and juice of 1 lime
• 1/2 cup coriander leaves
• 4 kaffir lime leaves, finely shredded
• 2 tablespoons vegetable oil
• Baby Asian salad leaves and sweet chilli sauce, to serve
• Brown rice noodles, to serve

Method:

1. Cook the rice noodles as per the instructions and set aside.
2. In a large bowl, combine the chicken, egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, and mix until combined. Use wet hands to form the chicken mixture into small meat ball sizes or patties. 
3. Heat the vegetable oil in a large non-stick frypan over medium heat.
4. Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.
5. Serve the chicken cakes with Asian salad leaves, rice noodles and sweet chilli sauce. I buy Natvia sweetened chilli sauce as regular sweet chilli sauce is high in sugar. 

healthy spinach quiche 'greek pie' inspired

Part quiche part pie, this dish has a few of my favourite ingredients, pine nuts, fetta cheese and spinach, combined much like the classic Greek meal Spanakopita. Yum!

However this creation is defined, I absolutely loved how it turned out and it was delicious warm for dinner or wrapped up cold for lunch.


Healthy Spinach Quiche

You will need a flan or pie baking dish for this recipe.

Crust:

• 1/4 cup of almond meal
• 1/4 cup of wholemeal spelt flour
• 1/4 cup of gluten-free plain flour
• 2 tablespoons of olive oil
• 2 tablespoons of water

Filling:

• 1 tablespoon of olive oil
• 3 spring onions, finely chopped
• 1 clove of garlic, minced
• 4 eggs
• 6 cubes of frozen spinach, thawed
• 1/2 block of light fetta cheese, roughly chopped
• 1/4 cup of pine nuts
• 4 tablespoons of milk of your choice

Directions:

1. Preheat the oven to 180 degrees. 
2. In a large bowl, sift in the flours and mix together. Make a well in the middle of the flours and pour in the olive oil and water. Mix together until the ingredients start to come together. Use your hands to form a dough. Add more flour in the dough is too wet. Form a ball and refrigerate for 15 minutes.
3. In a small fry pan, sauté the garlic and onions until soft and fragrant. Set aside.
4. In a large mixing bowl, whisk together the eggs and milk. Mix in the spinach, fetta, pine nuts and the cooked onions. 
5. Take out the dough and sprinkle with flour. Cover your kitchen bench with some cling film and also dust with flour. Roll out your dough with a rolling pin on the covered bench until you get a thin stretched circle to cover the pie dish. Make sure you use flour as you go to prevent the dough sticking.
6. Lightly oil the pie dish and carefully transfer your rolled dough to cover. Press into the sides. Don't worry about it being perfect. Little bits of dough can be used to cover any patches or holes. It is important to not have any leaks in the dough to keep the filling intact.
7. Once you are happy with the crust, blind bake for 10 minutes until crisp and slightly browned. 
8. Now you can pour your filling in and bake for a further 20 minutes.
9. Serve with a green salad with some kalamata olives. 

Strawberry Caprese Salad - Perfect Party Food

A stunning salad to serve at your next soiree, this Strawberry Caprese Salad has a few of my favourite ingredients, walnuts, bocconcini and strawberries. The simplest of fresh foods make the most delicious meals especially when you source excellent produce. Look for ripe red strawberries and high-quality bocconcini to really make this salad special.

This recipe is taken from the charming cook book 'The Forest Feast', a collection of recipes from the website of the same name, authored by Erin Gleeson. Erin 'a New York photographer who moved to the woods', lives in a cabin nestled in Northern California. Inspired by local ingredients, she creates simple, beautiful, healthy recipes anyone can make. Her writing backdrop is so beautiful, it's no surprise Erin is met with boundless inspiration surrounded by evergreen trees reaching high above her cosy retreat.

Pictures courtesy of Erin Gleeson 'The Forest Feast'

Her beautiful book features recipes inspired by her blog and most comprise of only a few ingredients requiring little preparation. My favourite recipes in her repertoire are her simple yet creative salads and her cute and chic snacks, like lavender honey and goat's cheese stuffed dates. The Forest Feast is the perfect companion for the stylish foodie.

My Little Paris Kitchen: Puy Lentil Salad with Beetroot and Dill Dressing

Thank you to Chubby Hubby for the pic

Watching the Food Channel is one of my guilty pleasures and I absolutely love zoning out to cooking shows featuring exotic recipes from all over the world. My Little Paris Kitchen by Rachel Khoo is about a very cute English girl whose set up a teeny tiny restaurant in her Parisian apartment. Equipped with a compact oven and a love for French food, Rachel whips up traditional dishes made easy. While most of her dishes are pretty rich and decadent (typically French really), I love getting inspiration for flavours. On the latest episode, Rachel made a gorgeous colourful salad with lentils and beetroot. It was such a lovely recipe, I had to post it for you.

Rachel Khoo 'My Little Paris Kitchen'

Puy Lentil Salad with Beetroot

Ingredients:

• 1 medium size beetroot
• 200g Puy lentils
• 1 bay leaf (if you cannot find fresh ones, it is ok to use dried bay leaves)
• 1 sprig of thyme
• Salt and black pepper
• 200g fresh soft goat’s cheese
• Extra virgin olive oil

Dill vinaigrette

• ½ bunch of dill*
• 2 tablespoons sunflower oil (or any neutral flavoured oil – I used grapeseed oil)
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• A pinch of sugar

Directions:

1. Start by roasting the beetroot. Preheat your oven to 200 degrees and wrap the beetroot in foil before placing on a baking tray. Bake for 45-60 minutes or until the beetroot is tender (but not mushy).
2. Wash the Puy lentils in cold running water and strain. Put the washed lentils in a pot together with the bay leaf, thyme and a generous pinch of salt. Cover the lentils with cold water that is at least double the volume, and cook for 15 minutes or until tender. It is important to use cold water so that the cooking is even and the lentils don’t turn mushy on the outside and uncooked on the inside.
3. While waiting for the lentils to cook, start on the vinaigrette. Using a food processor, put in the dill (including the stalks), oil, white wine vinegar, salt and sugar, and whizz them up. Taste and add more salt or sugar as desired. If you find the vinaigrette a bit stiff, add in a bit more oil to loosen the mixture.
4. Once the lentils are cooked, drain and wash them with cold water to prevent them from cooking further. Remove the bay leaf and thyme, and set aside.
5. Once the beetroot is roasted, peeled and finely slice it with a mandolin (always use the hand guard) or a sharp knife.
6. To assemble the dish, divide the lentils equally among the plates. Place the sliced beetroot on top and crumble the goat’s cheese. Drizzle the dill vinaigrette and olive oil, and finish with a sprinkle of salt and black pepper.

Radish, Fetta and Avocado Salad

Fresh and fast, this salad recipe is simple and very satisfying. Perfect for lunch or dinner, I love to serve this salad dressed with extra virgin olive oil, cracked pepper and a little sea salt.

Radish, fetta and avocado salad

Ingredients:

• 1 cup of snow pea tendrils, washed
• 4 radishes, thinly sliced
• 1/2 an avocado, diced
• 1/4 cup of crumbled Danish fetta (or whatever fetta you like)
• extra virgin olive oil, cracked pepper and sea salt for dressing

Method:

Simply throw all the ingredients into a bowl and dress with olive oil and sprinkle with salt and cracked pepper.

Roasted Salmon with Lemon Quinoa

About midday, my mind starts wandering to the thought of what to cook for dinner. As a foodie and a health nut, I love to pack in nutrients into my meals in creative and delicious ways. A favourite in the family is salmon, a rich and omega-3 loaded pink fleshed fish, perfect for roasting. I favour roasting my salmon to cooking in a fry pan because it really cuts down on the clean up afterwards and despite my most thorough cleaning efforts, I always am put off my breakfast by the lingering fish smell the next morning. 

While salmon is frequent craving in my household, quinoa is a new ingredients I have started to play with a meal times. Quinoa (said keen-wah, and yes a few years back, I shamelessly went around ordering que-noah salads only to be greeted with a disdainful look from the hippie behind the counter so no, you're not the only one) is actually derived from a seed not a grain, which makes it packed in protein and wheat/gluten free. It also tastes delicious, especially cooked in vegetable stock, just make sure to rinse your quinoa before use to wash away the seed's bitter coating.

For this recipe, I tried 'Celebrate Health' quinoa sachet, which you won't need to rinse because someone lovely has done that step for you. It also is bursting with yummy lemon and herb flavours, which accompany the salmon beautifully. Celebrate Health is a really fabulous health food company producing sauces and mixes that are low in fructose, low in sugar, gluten free and preservative free (just to mention a few benefits!). Add some fresh vegetables, extra herbs and a few roasted nuts, and you have a sumptuous feast that ticks every nutritious box!

Roasted Salmon and Lemon Quinoa 

Serves 2

Ingredients:

• 2 fillets of Atlantic Salmon (ocean trout would work too)
• 1 packet of Celebrate Health lemon and thyme quinoa
• 1/2 cup of lightly toasted pistachio nuts
• 1/2 cup of parsley, chopped
• 1/2 avocado, chopped
• 1 fresh corn on the cob, kernels removed
• 2 handfuls of green beans, chopped into thirds
• 1 lemon, halved
• alfafa sprouts to serve

Directions:

1. Cook the quinoa according to the directions on the packet. The recipe calls for stock but I used plain water as I found the packet mix to be flavoured enough for my taste.
2. Toast the raw pistachio nuts in a hot pan for a few minutes until toasted, but take care not to burn them.. it's very easy to do! Transfer to a plate to cool.
3. Preheat the oven to a hot 200 degrees and line a baking tray with foil which you can fold up slightly on the sides to create a little package for the salmon to sit in. This avoids the oil from the fish leaking through to the pan, which makes things a little messy. Then place a piece of baking paper on top of the flat piece of foil.
4. Lay the salmon skin side up on the tray on a bed of parsley. Generously season with salt and pepper. Bake for 10 minutes - or slightly adjust depending on the thickness of the fish. I like my fish to be soft in the inside, where it melts in your mouth. Overcooked fish can be dry. Remember it will keep cooking when you take the fish out, especially if you cover with foil so if it needs a couple of extra minutes, this will finish it off perfectly.
5. Steam the beans and corn kernels for 3 minutes in the microwave. If you are new to cooking vegetables like this, just pop the veggies into a microwave safe bowl and add a splash of water. Cover with a Pyrex lid or plate and pop in the microwave to steam.
6. When the quinoa is ready, mix in a teaspoon of organic butter and a little sea salt. Then add the vegetables, avocado and nuts.
7. Serve the quinoa and top with the salmon fillet. Garnish with alfalfa. Dress with a squeeze of lemon to finish. 

Jessica Alba's Healthy Meatball Recipe

These versatile meatballs are a favourite in the Alba household. You can use lean turkey mince, organic free-range chicken mince or extra-lean beef mince in the recipe and make your own breadcrumbs if you prefer (or use gluten-free breadcrumbs if required). Serve these meatballs on their own with fresh salad or incorporate in a tomato sauce to serve with quinoa or brown rice.

Roasted Spicy Cauliflower

Roasting vegetables is perfect for cooler months and really brings out the flavours of your veggies, especially when topped with delicious spices and fresh herbs. Cauliflower is one of my favorites and roasting the florets gives a creamy inside and a toasty crust. Simply lay out a baking tray with greased-proof paper and cut up a large cauliflower. Scatter the florets onto the tray and coat with coconut oil spray. Sprinkle with chill flakes, paprika, Himalayan sea salt and some finely chopped parsley. Bake in a moderately hot oven for 35 minutes, until cooked and crisp on top. Serve warm as a side or cool and add it into salads.

Grilled Salmon with Berry and Grape Salad inspired by the Beverly Wilshire Hotel

Hi my lovely readers, I just got back from a trip to L.A. and Las Vegas and found some really delicious foods and inspiration for healthy recipes! I ate out everyday and (most of the time) managed to find healthy options in keeping with my dietary rules. One lunch I particularly enjoyed was this gorgeous grilled salmon with a berry salad, arranged on a bed of mesculin lettuce and filled with blackberries, red grapes, pomegranate seeds, sliced strawberries, finely diced celery and shredded basil. (I didn't partake in the creamy balsamic dressing....)

Paleo Carb-free Risotto

Watching your carb intake at night doesn't mean you have to live off salads after 5pm, which gets especially tricky when the winter weather sets in. Satisfying your tastebuds, try a faux risotto replacing the rice component by using the very understated vegetable, cauliflower. I think it tastes better than the real thing because the cauliflower has such a lovely sweet natural flavour and the dish won't leave you with that heavy post-carb feeling.

Poached chicken with carb-free vege rice

I love the idea of cauliflower and broccoli as a carb-free rice! Not only is this a great gluten-free option but perfect for those trying the Paleo diet philosophy or simply trying to reduce carbohydrate intake at night. I heard Sammy and Bella from the Channel 7 morning show talking about the Paleo 'fake-rice' creation and I couldn't wait to try it. To accompany this healthy creation is some virtuous poached chicken; poaching chicken is not only healthy but makes the meat succulent and moist. Just make sure to use a low heat once it comes to a boil, otherwise the chicken will be tough and stringy. 

My trip to Korea

At Gyeongbokgung Palace

I embarked on an impromptu trip to Seoul a few weeks ago to explore Korean culture and enjoy the stunning Grand Hyatt Hotel. Staying on one of the club executive floors, I was treated to canapes each evening and enjoyed the fantastic lobby lounge entertainment each night.

To combat my indulgent eating, I worked out diligently in the gym heaven of 'Club Olympus' each morning and treated myself to a manicure or massage for recovery. All in all, I was in heaven! Not to mention the exciting and different sights of Korea, leading me to explore ancient palaces and ruins, to wandering through markets to collect cute trinkets. 

Trivial to some but worthy to others, I stocked up on make up everywhere I went, finding fake eyelashes and lip glosses for next to nothing.

I also love flying business class - it is such a treat! Sometimes almost as exciting as the holiday itself... (I did actually hear an Olympian comment that the best part about winning her Gold Medal was getting to fly home business class!). 

Enjoying the club lounge

Seoul - in the middle of rainy season

Margaritas at Club JJ's

Eclairs in the club lounge

The decadent spread at the club lounge afternoon tea - the pink macarons were the best!

Tips from Tracy Anderson: Weight loss soups

Replacing your usual dinner with a low-calorie soup is a quick way to cut down your weekly calorie intake and lose weight (provided that you don't snack on sweets and carbs to compensate!). The liquid content of soup will leave you feeling full and satisfied, rehydrated and nourished, and despite the low calorie count, you won't feel deprived. If you need to lose a little weight before the weekend or for an upcoming event, replace your dinner with a soup of your choice (nothing with cream, bacon or topped with copious amounts of cheese mind you) and you will definitely notice the results.

A basic vegetable soup can be made from organic low-sodium stock (chicken or vegetable) and a selection of vegetables (like mushroom, carrot, celery, onion and broccoli), cut into small cubes. To incorporate protein into your dish, add some diced tofu, lean chicken breast or chickpeas. For more soup ideas, I have included some Tracy Anderson soup recipes in this article. Tracy Anderson is a renowned fitness and weight loss expert, with celebrities like Gwyneth Paltrow crediting their bodies to Tracy's advice and guidance.











Carrot Ginger Soup

• 2 cups of low-sodium vegetable stock
• 1 1/2 cups of peeled and chopped carrots
• 2 tablespoons of fresh ginger, chopped
• 1/4 cup of chopped Spanish onion
• 1/4 cup of peeled and chopped sweet potato
• 1/8 cup of chopped celery
• 4 sprigs of parsley
• cracked pepper

Pour two cups of the stock in a heavy saucepan, then add the rest of the ingredients. Bring the soup to a boil and then reduce the heat, simmering until the vegetables are soft. Then puree the cooked mixture in a food processor or blender. Add a little water or stock if you want to thin the soup's consistency. Top with cracked pepper to serve.

Tomato Minestrone Soup

• 2 cup of low-sodium vegetable broth
• 1/4 cup of peeled and chopped white onion
• 1/8 cup of chopped celery
• 1/2 cup of peeled and diced sweet potato
• 1 cup of drained and chopped tinned tomatoes
• 2 tablespoons of chopped fresh basil
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh chives
• 1 cup of steamed spinach (frozen or fresh)
• 1 cup of chopped and steamed kale
• cracked pepper
• cayenne pepper

In a saucepan, combine 1/4 cup of the stock with onion, celery, sweet potato and sweat vegetables for 10 minutes on medium heat. The stock will reduce and vegetables will start to brown; then add tomatoes and the rest of the stock. Add herbs, spinach and kale and simmer for another 5 minutes. Season with pepper and cayenne pepper. Serve. 

Healthy comfort food: Nigella's butternut squash and sweet potato soup

Everyone knows I love Nigella and as she is the queen of comfort food, I thought I would turn to her in my current time of need. Of course Nigella has the answers to my food prayers and I found it in her lovely rich golden soup. Super easy to make, healthy, filling and COMFORTING! 


Soup is a soothing comfort food and unlike a tub of ice cream or a block of chocolate, soup doesn't come with the repercussions of cellulite and food guilt! It's also packed with vitamins and will keep you 'calmly' satisfied. Plus I always find the process of making soup very cathartic; something about it's old-fashioned family feel. Time to start cooking!


Nigella's butternut squash and sweet potato soup


Ingredients:

• 350g peeled and diced butternut squash and sweet potato 
• 750ml hot chicken or vegetable stock
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace good grinding of pepper
• 4 teaspoons buttermilk (for garnish - optional)
• parmesan cheese (for garnish - optional)

Method:

Serves 2 (or as Nigella says, 1 in great need - Oh how I love her commentary!)

1. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
2. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
3. Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure and the ensuing explosion of soup on your walls.
4. Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk and some grated parmesan. 

Kelly Osbourne's weight loss story

Courtesy of Shape Magazine

Kelly has said goodbye to her days of eating chips and cookies, and drinking soda all day long. She now follows a high-protein, low-carb diet of fish and vegetables and regularly exercises to keep her body fit and healthy.

Dancing with the Starts kick-started Kelly's new lifestyle. "I started losing weight and I realised this whole diet and exercise thing works! I was always looking for a quick fix, diet pills or even gastric bypass."

Winning her body battle has been a challenge but Kelly recognises it was a worthwhile change for both her health and her happiness. Making a commitment for life to keep her healthy lifestyle, Kelly doesn't see herself repeating her mistakes.

"Getting in shape was one of the hardest things I've ever done. I really do love my body now."

 One of her favourite recipes on her reformed diet is turkey burgers, see below.

Miss Phryne Fisher's tea cake and julienne soup

Miss Fisher from ABC's Miss Fisher's Murder Mysteries

To celebrate the release of ABC's Miss Fisher's Murder Mysteries, I am posting a couple of recipes from 'A Question of Death', one of the books from the series based on Phryne Fisher. The Honourable Phryne Fisher captivates with a Lulu bob, green eyes, Cupid's Bow lips and diamante garters. She is Melbourne's most elegant sleuth in the 1920s and the book, and now television series, follows Miss Fisher on her adventures in solving crimes. Taking place in a most glamourous era, Miss Fisher indulges in extravagant hats and shoes, freely sips sinfully strong cocktails and escapes the most persistent of suitors.

Her author, Kerry Greenwood, began writing mysteries on her quest to become a published writer. On some advice, she changed her tactic from historical writer to mystery writer. In forming her character for her new mystery novel, Kerry decided she wanted her heroine to be just like James Bond, with fewer gadgetry and a more lavish wardrobe. Kerry wanted to create somewhat of a role model, a woman who didn't doubt herself and worry about neglecting her diet, doing more exercise or the perils of growing fat.

The following recipes are taken from my copy of 'A Question of Death', which is a beautifully illustrated Phryne Fisher collector's item, with extracts from Miss Fisher's various titles, recipes, fashion tips and general Miss Fisher trivia.

The first recipe is for a elegant tea cake, which is actually very low in fat and can be made gluten-free, dairy-free or even vegan by making the relevant substitutes. The second is for another low-fat recipe and one that makes me feel instantly comforted just by reading the recipe. It's for soupe julienne, made with matchstick vegetables and warming chicken broth.

An illustration from 'A Question of Death'

Miss Fisher's Tea Cake
Ingredients:

• 2 tablespoons of butter
• 1/2 cup of caster sugar
• 1 egg
• 1 1/2 cups of self-raising flour
• 2 tablespoons of milk
• a pinch of salt

For the topping:

• 1 tablespoons of melted butter
• 1 tablespoon of cinnamon
• 1 tablespoon of caster sugar

Method:

1. Cream the butter and sugar. 
2. Gradually add the egg to the creamed mixture, then add the flour and milk alternately, half at a time, and beat well.
3. Place mixture in a greased sandwich tin and bake for 25 minutes, until golden and spongey.
4. Turn cake out onto a cake cooler and while warm, brush with topping.

Soupe Julienne

Ingredients:

• 1 onion
• 2 carrots
• 1 parsnip
• 2 sticks of celery
• 1 tablespoon of olive oil
• 1 tablespoon of brandy
• 1 litre of strong chicken stock
• 5 peppercorns
• 2 bay leaves
• 1 sprig of thyme

Method:

1. Chop the onion and cut all other vegetables into matchsticks.
2. Cook onion in a little olive oil until soft then add vegetables, stirring.
3. Add brandy to deglaze.
4. Add chicken stock, herbs and pepper and simmer for one hour.
5. Remove herbs before serving. 

Beetroot and walnut pizza

Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. They are a great addition to a vegetarian pizza to add some protein to your diet.

Beetroot and Walnut Gluten-Free Pizza

Ingredients:
* 1 gluten-free pizza base
* 1 sachet of tomato paste
* 1 can of sliced beetroot
* 100 grams of low-fat fetta cheese
* 1/2 cup of walnuts, chopped roughly
* 3 tablespoons of kalamata sliced olives
* 1 handful of low-fat grated cheese

Method:
1. Cover the base with tomato paste.
2. Layer with beetroot slices, top with crumbled low-fat fetta, olives, grated cheese and walnuts.
3. Bake in a hot oven (200 degrees) for 15 minutes, until base is crisy and topping is toasted and cheese is melted.
4. Cut with pizza slicer and serve with a green salad.

Low-fat creamy pasta for a romantic Valentine's dinner

Creamy pastas are often the way to a man's heart and this dish definitely fits the bill for a romantic dinner for two. This recipe has had a comfort food makeover to become diet friendly, without sacrificing any of the flavour.

Low-fat Creamy Bacon and Mushroom Pasta

Ingredients: (serves 2, of course)

* 200g fettuccine pasta
* 1 1/2 teaspoons cornflour
* 1/2 cup Carnation Light & Creamy Evaporated Milk
* 1/4 cup salt-reduced chicken stock
* 75g of 97% fat-free bacon or lean ham works well too, chopped
* 1 garlic clove, crushed
* 1/2 brown onion, finely chopped
* olive oil cooking spray
* 80g button mushrooms, sliced
* 1/4 cup flat-leaf parsley, chopped

Method:

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper.
3. Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.
4. Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through.
5. Season with pepper. Serve with a little more parsley sprinkled on top.

Gwyneth Paltrow's detox chicken teriyaki

This sauce is detox-friendly because it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency. It's a great alternative to traditional teriyaki sauces, which are laden with sugar and salt.