Day five reboot: Its time to get serious :D

So it’s my last official ‘food day’ today, tomorrow the juicing begins. And it couldn’t be worse weather for it ha ha ha ha 11 degrees and currently raining, nothing says hot soup and toast more than a night like this.

But it will be ok. The fridge and fruit bowls are overflowing, the couple of ‘off the menu’ foods I have eaten this week were enough to remind me how rubbish I’ve been feeling and how much I need to do this right now.

I also know that this page and my fb don’t need to be inundated with a billion photos of jars of juice every day ha ha ha ha So I won’t be posting each day, there really won’t be much to say, but I promise I will post an update at least one a week 🙂

So, I better get back to my study, biochemistry does not study itself and magically appear in my brain on exam day, unfortunately 🙂

See you tomorrow xx


*this right here is about to be my most best friend and important thing in my whole kitchen 😀 again 😀



Ready to Reboot :)

Hi hi! I’ve been considering a lot of things lately towards my own health and diet and I had a great big think: I work better with structure and being told what to do. When I did a weight loss program before (which saw me shift the majority of the 30 kilos I have lost, despite its chemically shakey badness) it worked, because I wasn’t having to think about it. I got up in the morning, I am not a morning person, this is me:


I would get a shake out of the cupboard, mix it with water and ice, and down the hatch it would go, until morning tea time. Basically no prep, no standing in front of the fridge wondering what I can make with the cheese and the breads and the mayo and the other delicious things in there, just something simple that I was on auto-pilot to ‘eat’.

And that is something that works for me.

So that being said, it is REBOOT TIME. I have talked about this before, but have never done the actual plan, basically its the juicing program from the ‘Fat, Sick and Nearly Dead’ doco that I have linked you all too a hundred (slightly exaggeration) times already. If you want to give it a watch, here it is again:

Basically from other juice ‘cleanses’ I’ve done, I’ve just gotten out the juicer and made whatever I’ve wanted, which is all well and good until you get sick of the same thing over and over, and all of the strength and determination go out the window. I have realised that I need to be told what to eat, and when to eat it, if I’m going to get anywhere. At least at first. Once you get the hang of something you can do it alone, checking up on quantities and stuff every once in a while, but I have decided that yes, the time is NOW to do this.

So, REBOOTING. Its not starving yourself and having three small glasses of juice a day. It starts out with a five day mostly vegetables (whole) in decent enough quantities that its satisfying, you don’t get hungry, and you add a juice or two into the mix to get used to the idea. Then you juice. I love my juice, so in saying that, again, this is not for everyone. I will also say that like anything I do, I get doctors permission to try any of this stuff, so I’m not just going all crazy and doing something dumb without careful monitoring.

The why of why I’m doing this: my diet has gone back to sucking really badly, truth be told, and I’m not happy. I feel revolting most of the time, and get sick A LOT. Of course, there is a bit of extra weight I’d like to throw into a big dark cave and never see again, so they are my reasons why. When I say I’m going to do stuff like this, I get a lot of negative feedback from people, mostly in the ‘why don’t you just eat less and exercise?’ kind of thing. This annoys the crap out of me. It really does. It is just not that simple, so anyone reading this and wanting to say that to me, please don’t.

I’m not sure if I have mentioned this, I don’t think I have, but I went to an endocrinologist last month. I paid $100 for that and drove 3 hours away to see him, and he told me this: “I’m not even going to run tests on you. You aren’t that bad. What you need to know is that this (my weight) is all probably hereditary, and you are just one of the unlucky ones who has to work twice as hard as anyone else to get to your goals”. So what works for others, just doesn’t do much for me. And that is just how it is.

Starting tomorrow I will be doing the 15 day plan from the Reboot website:

I will post along the way, yeah, why not ha ha ha ha and let you all know how I’m going. My fridge and fruit bowls were stocked up this morning and look something like this:



So here I go, joining the reboot 😀 Wish me luck that I can find what I’m after xx

Oh, side note, I got my next Pilates course manuals today, excite!!




New recipe: Non-chicken and sweetcorn soup

I loved chicken and corn soup. It was my go-to meal with spring rolls to dunk whenever I used to have Chinese food. Its the best.  But not many places make just corn soup, without having a million other non-vegetarian things in it. So I looked up a few recipes, and found one that I could just leave the chicken out of, and guess what. Its perfect. I made a few tiny little changes, but for about half an hour today I was talking myself up to anyone that would listen about how good my soup was, just like at the shop, but vegetarian.

So to start with, I want to talk about the stock. How do you have chicken and corn soup that tastes like the real thing, but is vegetarian? Well, actually, if you omit the egg white, it would be vegan, how about that!! I use Massel stock, which is vegetable based, gluten free, lactose free and a whole bunch of other ‘frees’ so its the one I always use, and tastes super good 🙂 You can get salt reduced too, which I did. This is the link if you want more info on it:

So the recipe is this:


1 litre of Massel Chicken Stock

1 tablespoon of kecap manis or soy sauce

1 teaspoon finely chopped ginger

2 tablespoons cornflour

1/4 cup of water

1 can creamed corn

1 can corn kernels

1 egg white, lightly beaten (omit of vegan)

3 spring onions, finely chopped

Pour the stock into a large saucepan and heat on medium, do not boil. Add the kecap manis (or soy) and the ginger. Put one tablespoon of the cornflour and all of the water into a bowl and stir, then add to the stock. Turn the heat up and continue stirring until the soup thickens. If it doesnt, sprinkle the second tablespoon of cornflour over the top and mix in. Lower the heat back to medium.Add the creamed corn and corn kernels, stir, and simmer for about 5 minutes. Whisk the egg white, then slowly pour it into the soup in thin drizzles while stirring gently, this makes the ‘chickeny’ look to the soup. Continue to cook until the egg turns stringy and white. Add the spring onions and cook for another 2 minutes, then serve.

As with most of my cooking, this tastes even better once its sits for a while, to get that corn flavour going though it. Hope u like it!!!!! Running it through the calorie counter, if you divide this into 6 bowls it works out at 118 calories/495kJ a serve. Even if you divide it amongst 4 really big bowls you are still only getting 177 calories a bowl. Thats a bit awesome 😀 There is a bit of salt in this, so make sure you choose low sodium varieties of the soy, creamed corn and the stock.

So, I hope you like it!!!

As for the rest of my day, I spent it cooking vegetables, making raw cacao chocolate with raw peanuts, chia seeds and dried cranberries chopped up into it, watered my super cute little sprouts:


Totally loving growing them, I don’t have much patience so the fact these are about 5 days old and already good to go is a big plus in my book ha ha ha ha

Plus, Ive been playing with my new juicer. Yes, it arrived, so sparkly and new and awesome, best juicer ever!! Even though I had the model before it, this one kicks its butt, gets rid of foam, and makes the juice so smooth and yum, loving it HEAPS 😀


Am so very, very happy with this one 😀

Oh, and I also managed a 540 calorie workout on the cross trainer. Had a good day 😀

Hoping for another just like it tomorrow 🙂