Refreshing Cucumber Chia Drink with a ‘kick’

It is so … Greeeeeen…… A-gain !!! Can you handle it?  I am wondering if I can handle it. Well, at least I did put a bit of yellow with it, even if it is the flower to make it a little bit more pretty…apologies to all out there that are not into green. Talking of green, have you read about purple being the new green?  I am talking about food…you know that green veggies are always classed as healthy….well now it apparently is purple.  Well, I have yet to see purple veggies here on this side of the world, so I guess, I will still be eating green!

This is really such a great little creation, thanks to the contents of my fridge. The ‘kick’ is the perfect ‘kick’ and this little creation would not be as great as it is without it.  If you do try this, feel free to bump the quantity up of the ‘kick’…the worst it could do is put hairs on your chest!

Refreshing Cucumber Chia Drink with a ‘kick’

Total time:  6 minutes

Makes just over 1 cup


1 cup chopped cucumber

1 cup tightly packed baby spinach leaves

1/2 – 1 cup mint leaves

2 Tablespoons chia seeds

1 teaspoon lemon juice

3 – 5 Tablespoons water (optional, and depends on consistency you like)

1/2 – 1 teaspoon Tabasco Sauce (‘The Kick’), or more


Put all the ingredients into a blender and blend till smooth.

Have immediately or put in the fridge overnight.

Enjoy 🙂


Creamy Fettuccini


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Who wants a simple, easy and quick dinner for tonight ?….ummm yes, please! Sometimes, simple is good.  Sometimes, it just has to be.  Sometimes, it is just nice to have simplicity and have a break from all the cooking, pots and worst of all … the dishes!  Fortunately, I have trained my hubby well, and I cook, and he does the dishes…good hey…well, it works for us 🙂 (but that only happens at dinner time). If I decide to go on a cooking or baking binge during the day, which is often…the dishes I have to do, because, me and dirty dishes, and me and stuff all around my kitchen, just does not cut it for me…I would go C..R..A..Z..Y !!!)



I have made this dish, strictly vegetarian, but it can definitely be changed by adding some bacon, chicken or whatever meat you prefer.  I always find spinach and bacon go so well together, even with some chopped mushrooms…hmmm yum…but for now, that would hurt my vegetarian streak. So, no meat allowed on this one, for me 😦 ….ummm, I could have added some mushrooms, but didn’t have any…oh well….trust me, this is an easy dish and it is really really tasty.


Creamy Fettuccini

Preparation:  7 minutes

Cooking time:  10 minutes

Total time:  17 minutes

Serves 4


500 grams fettuccine

2 tablespoons (30 millilitres) vegetable oil/olive oil/coconut oil

l large garlic clove or 2 medium-sized garlic cloves

2 medium-sized onions

1 medium-sized red chilli

500 millilitres (2 cups) Bulgarian plain yoghurt or Greek Yoghurt

350 – 400 grams baby spinach leaves

salt and pepper to taste


In a large pot, cook fettuccine as per packet instructions.

Whilst the fettuccine is cooking, squash the garlic clove with the back-end of the knife by pressing down onto the clove. This makes it easy to peel and chop the garlic clove/s. Chop the clove/s as small as possible, and set aside. (or use a garlic crusher)

Peel the onion and roughly chop it, and set aside.

Chop the top of the chilli off, and with a sharp knife, slice up the one side so that the pips are exposed. Then, scrape the pips out and discard.  Slice the chilli up finely and put aside.

In a large pan, on medium heat, add the oil and heat it up.  Once the oil is heated add the garlic, chilli and onion to the pan.  With a spatula, keep turning the garlic and onion so it does not burn, and allow to cook for about 4 minutes.

Add the Bulgarian or Greek yoghurt to the pan.  Keep stirring carefully until the yoghurt has heated through.

Add the baby spinach.  (My frying pan, ended up being totally heaped with spinach and literally was towering over) Gently keep stirring, and slowly but surely the spinach will start to cook through and wilt.

Season with salt and pepper, to taste.

Then add the drained fettuccine to the yoghurt mixture.  Stir gently and thoroughly to get all the creamy yoghurt onto the fettuccine

Serve hot !

Enjoy 🙂



Vegetable Toast

040Now Vegetable Toast may sound a bit odd, but really, it is not.  I did this on Saturday. It is a lovely vegetarian light meal and is perfect for a quick, easy lunch.  It literally can be thrown together in a flash, and it is healthy.

I came across the basics of this recipe years ago from a magazine pullout.  It somehow always intrigued me.  I have tweaked it a bit and all I can say is that it is amazingly scrumptious.

This too, can be considered not only vegetarian but vegan if you choose not to use the cheese…but I just had to use the cheese, I love cheese, I am a cheese addict, although I must admit I was a bit mean with my cheese helping on this little toasts! (sorry family)

Do not be alarmed with the quantity of the baby spinach.  Mine literally towered over my large frying pan.  If the leaves fall, just pick them up and put them on the top of the mountain of baby spinach leaves, and gradually stir through while cooking . Trust me, as the baby spinach leaves cook, they will wilt, and all will be fine.

036Oh, and on the cheese matter, I think if you used your favourite cheese, that would be great.  I just had a light cheddar on hand, so used that, but feel free to go crazy if you are not counting calories (I never count calories…way too much trouble).

Also, any bread can be used.  I used a continental bread this time, and a few slices of gluten free bread for my daughter.


Vegetable Toast

Preparation time:  8 minutes

Cooking time:  approximately 10 minutes

Total time:  18 minutes


a little coconut oil to saute the veggies

1 medium sized garlic clove

1 large white onion

250 grams baby mushrooms

175 grams baby spinach leaves

8 slices of continental bread

100 -125 grams light cheddar cheese, grated

Freshly ground salt and pepper


With a pestle and mortar, crush the garlic.

Roughly chop the onion, and set aside.

Wipe the mushrooms, with a dry cloth and then slice thinly.

Put the grill on high.

In a large frying pan, heat up the coconut oil and saute the onion and garlic together for approximately 2-3 minutes.

Add the thinly sliced mushrooms and cook for a further 3 minutes.

By this time the onions, garlic and mushrooms will be soft.

Add the baby spinach to the onion, garlic and mushrooms.  It may seem a lot, but as the baby spinach cooks, it will soften and wilt.

Now, place the bread slices on a baking tray and put them under the grill. Watch these carefully to prevent the bread from burning.  When the one side is done, turn them over and toast the other side until a nice golden brown. Remove from the grill.

Place the vegetable mixture on the grilled toast and sprinkle some grated cheese over the vegetables.

Season well to taste.

Return the toast with the vegetables on, to the grill and allow to cook until the cheese has melted and is bubbly.

Serve immediately and if necessary, add some extra freshly ground salt and pepper.

Enjoy 🙂