Little Quinoa and Tuna Patties

This recipe is super healthy…. So initially I was turned off it (haha). However I had some quinoa in the cupboard (after my aunt Jessie talked up the ‘super grain’ so much) and this recipe looked about as tasty as quinoa gets! I found the recipe on pinterest this morning ( and made it for dinner tonight. Clearly my time on pinterest was not wasted!! The original recipe was a little different but I had to make it appeal to Craig who LOVES tuna. I’m glad I added the tuna and the zucchini, because the patties turned out really tasty and I will definitely be making them again. I ate them with a baked sweet potato salad with a little BBQ sauce, Craig put his and the salad into a tortilla and made a burrito. Someone out there let me know if you can get your kids to eat them!

Little Quinoa and Tuna Patties

(prep time: 10minutes, cooking time: 20minutes, makes 18) 


2 1/2 cups cooked quinoa, room temperature

4 large eggs, beaten

1/3 cup finely chopped coriander (cilantro)

1 onion, finely chopped

1/3 cup freshly grated parmesan cheese

3 cloves garlic, finely chopped

1 425g tin of tuna in springwater

1/2 a medium zucchini grated

1 cup whole-grain bread crumbs, plus more if needed

1 tablespoon extra-virgin olive oil

Salt and pepper


Combine the quinoa, eggs, and salt in a medium bowl. Stir in the tuna, grated zucchini, coriander, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into 18 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.

Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.


Chicken and Sweet Corn Soup

One of the best things about being at university was the cheap Chinese place that sold chicken and sweet corn soup for $2.50 a bowl. For my friend Sarah and I, that was a pretty sweet deal in winter. Recently I have been craving some of that soup and the canned stuff is just not the same. I had a day off work today so set some time aside to make it and it turns out it it is probably the easiest soup I have ever made!

I ended up making a combination of a few different recipes that I looked at online and here was the final result:


Chicken and Sweet Corn Soup

(Serves 6, 10 mins prep time, 35 mins cooking time)



1 medium sized chicken breast (or two thighs) skin off

2 cans of creamed corn

6 cups (1.5L) of salt reduced chicken stock

2 tbs light soy sauce

1 tsp fresh ginger

2 eggs lightly beaten

2 tbs corn flour combined with 2 tbs water

1 tsp sesame oil (optional really)

salt and pepper

Spring onion as a garnish



Preheat the oven to 180C

Trim chicken, place on a sheet of aluminium foil, season with sesame oil and a little salt and pepper. Wrap in foil, place on a baking tray and bake in the oven for 25-30 minutes (until cooked through).

While the chicken is cooking, combine the cans of creamed corn, chicken stock, soy sauce and ginger in a large saucepan and bring to the boil. Once boiling, turn the heat down to simmer.

Once simmering, slowly pour in the egg mixture, stirring as you go, this will cook the egg in thin strands.

Add the corn flour mixture to thicken the soup, simmer for a few more minutes then set aside.

Once the chicken is cooked, allow it to cool a little then tear into thin strips, add the chicken to the soup and heat through.

Divide soup into individual bowls and add the spring onion as a garnish before serving.


This soup is seriously delicious!


Note: You can use any kind of chicken for this for example BBQ chicken from the night before torn into strips, you can cut up your chicken finely and then pan fry, steam or poach etc. Essentially you just want about 400g of shredded cooked chicken. I just think that you get the juiciest chicken by cooking it in the oven in foil and you can do other things while it’s cooking!






Cauliflower Crust Pizza

When I started this blog my brother in law Kent sent me a link for a cauliflower crust pizza, essentially an Hawaiian pizza with a base made out of cauliflower. Finally I have gotten around to buying a cauliflower and am therefore able to give it a try! My husband and I often make our own pizza usually using pita bread as a pizza base but this was random enough to draw us away from our usual to try something new. It was actually really easy to make, especially using a food processor to shred the cauliflower.  The recipe I used was by Recipe Girl, however I did change a few things, and as you can see by the pictures the topping is the most obvious!

Lauren’s version of Cauliflower Crust Pizza:

(Gives you one 10 inch pizza – feeds 2-3, prep time: 25 min, cook time: 20 min)


1/2 large head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
2/3 cup shredded mozzarella cheese
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1/2 tsp minced garlic
1/2 tsp salt

1/2 cup tomato passata (tomato puree)
1/2 cup shredded mozzarella cheese
Any other topping you would like: ham, pineapple, salami, mushroom, capsicum, olives etc.


Shred the cauliflower into crumbles, this is easily done in a food processor (don’t make a puree) or you can use a cheese grater. You need 2 cups of shredded fresh cauliflower. Place this into a microwave safe bowl and microwave for 8 minutes (don’t add any water). Allow the cauliflower 10 minutes to cool.

Preheat the oven to 220C. Line a pizza pan/cookie sheet with baking paper. In a bowl combine the cauliflower (about 1 1/2 cups after cooking) with the egg, herbs, garlic and salt. Pat the crust into a 10 inch round base on the prepared pan (it wont be like dough). Spray the crust lightly with non-stick spray and bake for 20minutes (until golden). Remove the crust from the oven and carefully flip the base over, uncooked side facing up (easiest using another sheet of baking paper on top and flipping it over onto the new sheet). Return the crust to the tray and bake for another 5-10 minutes (until golden).

When the crust is done, spread the tomato passata onto the crust leaving a centimeter around the edge. Sprinkle 1/4 cup of the cheese onto the base, add any toppings you would like. Craig and made two pizzas, one with ham, pineapple, capsicum and mushroom, and one with salami, mushroom, fresh tomato, pepper and parmesan. Once your toppings are on the crust sprinkle the remaining cheese on top and bake in the oven at 220C until the cheese is melted and bubbling. Cut into 6-8 slices and serve immediately.