Recipes

Eat Fit Food

09.10.17

I woke up to an exciting delivery that arrived on our doorstep in the early hours of this morning. I’ve kicked off a 20 day CLEAN + Lean food plan with Eat Fit Food. The chilled boxes contained my first two days of food, which includes three meals and two snacks. I’ve also got dinner included for Mark, so we can eat together in the evenings (and we can ease up on cooking a little). If you’re not familiar with the brand, don’t for a second think this is your run of the mill diet food in a frozen box that you whack in the microwave. Delivered three times a week, the food that comes out of the Eat Fit Food kitchen (with fresh produce grown at the Eat Fit Farm) is next level gourmet and totally delicious. Before Sunday was born, we completed a similar program with them when we were both really busy at work, and I’m pleased to say the standard is still just as amazing, if not better!

Case in point. My breakfast. Eggwhite omelette with sweet potato, goats cheese and rocket. I don’t know about you but I’m not really getting the diet vibe from a dish like that.  As it’s name suggests, the CLEAN + Lean program is based on unprocessed whole foods with a focus on lean protein for appetite management and to support a more active lifestyle. I’m combining the eating program with ramping up my exercise regime at my local F45 gym, and I’ve already cut out alcohol for the past few weeks. I thought I’d never say this, but I’m not missing the drinks. My head is clearer and I’m sleeping better, it’s just about making this lifestyle a way of life for me, as I know how much better I feel. I also think the simple switch to drinking a lot more water is helping with energy levels too.


I’ll be checking back in on the blog once I’ve completed the 20 days to let you know how it’s gone. I’m assuming/hoping my body will have adjusted to more sensible portions (I believe that’s half the problem, I’m way too generous with my serving sizes) – so I’ve hopefully dropped one or two kilos as a bonus just in time for the silly season.

Briar x

SodaStream Power Machine

08.03.17

Our household has been long time fans of the SodaStream, it’s a handy machine to have in the kitchen making fresh sparkling water available at any time. It certainly keeps my water intake in check, not to mention the money savings.

We recently upgraded our old machine to a very sleek SodaStream Power Machine, which is the premium Sparkling Water Maker in the SodaStream range and allows you to make sparkling water from tap water at the touch of a button (so easy). Powered by electricity you simply fill the carbonating bottle with tap water, place in the snap lock system and choose from 3 levels of carbonation – I’m a fan of level 3, super bubbly! To keep the bubbles happening, we simply make sure the C02 cylinder is kept full with a ‘cylinder swap’ at our local Coles every few months.

 I must admit, I like my drink kept fairly simple – it’s delicious with just a fresh squeeze of lemon but I decided to have a bit of fun with a simple recipe and added ice cubes, crushed watermelon, fresh lime and mint leaves for a really refreshing drink. Sunday loved it too!

You should check out the big range of flavours also available from SodaStream, if you want to add a bit of punch – I personally find the ‘Tonic’ flavour handy for yummy (alcoholic) drinks.


The best news is I’ve got one SodaStream Power Machine to giveaway to a random winner, just head over to Instagram @sunday_collector and follow the simple instructions to enter. Winner will be announced in three days.

Update: Giveaway now closed. The winner was chose at random. Congratulations @australiansecrets

Briar x

PS. Benchtop featured above is the beautiful Noble Grey from Caesarstone, cabinetry from Freedom Kitchens and splash back tiles from Tiles By Kate.

Wine Time

14.11.16

logangiveaway1You know how much I love giving away a prize, and this bonanza is extra special in the lead up to Christmas. I’ll be announcing a giveaway on Instagram tomorrow night that includes a mixed dozen of Logan Wine – valued at $340.00, AND a gorgeous Tristian Barcart (which would also make a gorgeous bedside table) from Pottery Barn – valued at $534.00. That’s one pretty amazing prize if you ask me! You’ll have a week to enter as many times as you like, so make sure to visit me on Instagram @sunday_collector.

logangiveaway3 logangiveaway4logangiveaway2The warmer weather and all this talk of  wine has got be thinking about my drink of choice this Summer, and I’ve decided I’m going to master a few versions of the pretty Rosé Cocktail. There are so many variations out there, but this one with an orange twist is not only easy but really refreshing. I also think this would be a beautiful drink with the just released Logan Clementine Pinot Gris (my new favourite drop).

Ingredients

100ml Logan Hannah Rosé
40ml bourbon whiskey
20ml smooth orange juice
Orange wedge to garnish 

Method

Shake the ingredients together in a cocktail shaker with ice then strain into a chunky tumbler with more ice cubes, drop the orange wedge in the glass and serve.

Enjoy! x

Mark’s Chicken Dish

27.07.16

Processed with VSCOcam with f2 presetThis dinner…so simple, yet so delicious. Mark has been on a huge fitness kick this year, and the results are sure showing. He’s been exercising like a demon every morning at our local F45 gym, cut back on the booze and cooking some really healthy meals. The dish above has been a weekly go-to for us, and I asked him to share the recipe. I’ve copy and pasted his short and sweet email:

Basically, you cook diced onion in olive oil (healthier would be coconut oil) throw in all the veggies you want, such as carrot, eggplant, sweet potato and zucchini (withholding some beans/corn /mushrooms for texture until just before serving) throw in 3 tins of tomatoes, once bubbling throw in diced chicken thigh pieces and when that is cooked, add the beans/corn /mushrooms for a short time. Season with salt and pepper, serve in bowls and top with smashed avocado, italian parsley and chèvre (goats cheese).

Tip from me: The smashed avocado, italian parsley and chèvre on top MAKE this dish sing. Weird combo I know, but it’s seriously yummy. If you’re fine not being totally healthy, a nice crusty slice of bread with lashings of Lurpak really takes this dish to another (comfort eating) level.

Enjoy!

Briar x

Spinach Cream Soup

22.06.16

Method
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.

Increase heat to high. Add the stock and cream and bring to the boil. Add potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender. Add spinach and cook for 2-3 minutes or until the spinach wilts. Set aside for 10 minutes to cool slightly.

Place half the spinach mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining spinach mixture. Place over low heat and cook, stirring, for 4-5 minutes or until heated through. Remove from heat. Taste and season with salt and pepper.

Ladle soup among serving bowls. Top with a dollop of sour cream and season with pepper and croutons (Mark made his own by stir frying cubes of a french stick with garlic and butter). Serve with crusty bread and lashings of butter.

All Content © 2016 Sunday Collector. All Rights Reserved.