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Coconut and Carrot Soup

I originally came across this recipe on Lorna Jane and was inspired by the mix of flavours and the idea of a soup that can be either a winter warmer or a cool summer dinner for those hot nights when any effort to cook a hot meal is too much to even think about after a day full of sun and sand. 

I changed it up but only slightly, the two changes were doubling the recipe to feed 2 and have 3 decent leftover servings and omitting the turmeric (it’s always made me feel slightly sick).


Coconut & Carrot Soup

4 carrots, peeled and grated

1 diced brown onion

2 tbsp coconut oil

2 400ml cans coconut cream

2 large lime leaves, finely sliced

1 stem of lemongrass, chopped

1 inch grated ginger

1 green chilli, finely diced

3 tbsp fish sauce

Fresh Coriander to garnish







Start out by prepping all of your ingredients: opening cans, dicing and grating veggies and herbs and measuring liquids. Have them all sitting ready to add when the time comes.



Melt the coconut oil in a large saucepan over medium heat and add the onion. Sauté 2-3 minutes or until soft. 


Add carrot, lime leaf, lemongrass, chilli, ginger and fish sauce and cook for 2-3minutes on medium heat.


Add in water and coconut cream before lowering the heat and bringing to a simmer. 


Simmer soup for 15 minutes and then allow to cool for a half hour.


Pour into blender and blend until a smooth, uniform texture is achieved.


Dice some fresh coriander and top and serve straight away or allow to cool and eat that way. 

This soup is freezable, microwavable and lasts about 5 days in the fridge. 




Post One – Learning Lessons and Mint-Choc Protein Bars

My first day off work in over 6 weeks has so far been very successful! I mean, I woke up in paradise,  started a blog, did a wonderful morning workout, took my puppy to the beach and made some very delicious – as well as clean and nutritious – Protein Bars! I’m new to this so bare with me! Here goes… 

Mint-Choc Protein Bars


I originally found the recipe I modelled these off at The Healthy Maven and with a few small changes tailored these to my (sometimes fussy) taste. I now have a super easy and uber tasty treat or post-workout snack. 

Here are the Ingredients that I used:


1 Cup Pitted Dates
1 Cup Unsalted, Natural Cashew Nuts
1 Scoop Evolve Vanilla Supernatural Protein
1/4 Cup Cacao
1 TSP Peppermint Essence
2 TBSP Hazelnut Milk
1/2 Cup Puffed Rice

The major differences from the original recipe are:
Cacao instead of Cocoa (same amount)
Hazelnut Milk (but use whichever milk you prefer) 
Only one serve of protein 
I did not add the sea salt 
Puffed Rice rather than Millet as it’s what I had on hand
I also used Solely Cashews but again this is personal preference and an entire TSP of Peppermint Essence but this depends again on taste. 


First things first, process dates until a ‘pea-like’ consistency is found. This took about 90seconds in my processor.


Add in the Cashew Nuts and process again until a uniform, relatively smooth texture is found. About 2-3 minutes with occasional stirring was sufficient. 


Add in the rest of your ingredients and process until it clumps together into a ball. This took next to no time at all and the peppermint scent escaping from the blender had my mouth watering already.


Tip the mix into a bowl and add the puffed rice. Now for the messy part! Using your hands combine the rice into the mix. Only do this until all combined otherwise the rice becomes crumbly and the texture isn’t as good. 


This is what you should have.


Next you have to line your slice tray (choose your size depending on desired thickness) with Cling Wrap. This in all honesty is the hardest part of the entire recipe because me and Cling Wrap have never seen eye to eye!


Place the mix into the lined tray and begin pressing it into shape. Make sure that it spreads evenly and is flat along the top and sides. Once smooth pop the whole thing into the freezer for a minimum of 15 minutes. I went with 20 minutes because there was a lot of residual heat in the mixture from the processing. 


Take your slice out of the freezer and lift the Cling Wrap to bring it out of the tray and place on a chopping board ready for slicing.


Cut into 12 bars (or alternatively cut each bar again to make little bite sized treats).


Presto! Now have fun trying to stop yourself from eating the whole plate of yummy goodness!

Now I’m off the local headland for some HIIT!

– Tori 


Firstly, Thank you for somehow ending up here, in the ramblings of my brain and within the events that make up my life. Hi, I’m Tori an 18-year old currently residing in Australia but dreaming of the world. I decided to start this blog as a means to document my 485979679th attempt at redefining my diet and hopefully my life in the process.

I read somewhere that keeping a food journal helped progress so in a crazy, over-inflated and very public way, this is mine. In sharing my diet, recipes and ramblings with you, the internet, it also gives me proof of my progress to look back on when it gets tough or it feels like I’m not going anywhere.

Now I’ve always been active but after a year long hiatus during my Higher School Certificate my lack of exercise and comfort/stress eating has taken its toll. A month ago I joined my local gym to take back control and it has been going fantastically, however I’m not seeing the results or progress I want because of my love of all things sweet and bad for you. Expect A LOT of clean treats and desserts on this blog. 

So, here I am, ready and willing to make this work this time around. Starting today…