By Susan Phillips | Tuesday, June 27, 2017
I chopped up a pile of vegetables including onion, carrot, leek, celery, broccoli, swede and parsnip. I placed these in my slow cooker with a lamb shank, a good handful of soup mix (barley & split peas) and fresh herbs such as rosemary, bay leaf, thyme and sage. Lamb & Barley Soup is on the menu for dinner tonight.
By Susan Phillips | Tuesday, February 21, 2017
During Australia's Healthy Weight Week 2017 the focus is on enjoying more home cooked meals. Why? Increasingly, studies are showing that purchasing meals, both takeaway and restaurant foods, away home from is associated with more weight gain. The solution is eating more meals at home. Unfortunately in our busy lifestyles lack of time and energy are often the barrier to cooking meals at home. But the good news is that throwing together a healthy meal is as simple as one, two, three.
By Susan Phillips | Monday, February 22, 2016
2016 is the International Year of Pulses. The Australian Dietary Guidelines encourage us to eat a wider variety of foods. Legumes can be a valuable, non animal source of protein as well as a vegetable serve. Many Australians still do not eat enough vegetables. Dietitians recommend people eat legumes and pulses at least 2-3 times a week because of their wonderful health benefits.