Quick and Easy Acai Bowl Recipe


I know, I know…………..totally late to the Acai Bowl Party.  I tried my first bowl of Acai goodness only a week ago and I’m in love!

Healthy, Tasty and Moorish all in one bowl?  I needed to know how to re-create it, and it is SO easy and SO Quick.

Is this my new breakie go to, I think so!!

Here is the recipe that I kind of made up and as long as you have the ingredients you can chop and change them to suit your tastes and appetite.

Quick and Easy Acai Bowl Recipe

1 Tbsp of Acai Powder.  (I got mine from Priceline)

1/2 cup of frozen raspberries

1/2 cup of frozen blackberries

1/2 cup of milk

1 frozen banana

Chopped Strawberries

Chopped Banana

Toasted Museli or Granola

Add Acai Powder, raspberries, blackberries, milk and bananas into a blender and blitz and blend until smooth.

Pour into your favourite bowl and top with the Strawberries, Banana and Granola (Plus any other fruit or crunchieness you want to add).

Grab a spoon and enjoy!



I have also discovered that the Acai berry has heaps of health benefits!  I would have kept eating it anyway if it had none!

  1.  Heart Health – They lower cholesterol levels and increase blood circulation.
  2. They fight off harmful organisms
  3. Help to lose weight and maintain a healthy weight
  4. Promotes Skin Health
  5. Helps Digestion
  6. Reduces irritation
  7. Improves Cellular Health
  8. They are an Immune Booster
  9. They have ant-aging effects (Whoohoo)
  10. They provide and Energy Boost
  11. And lastly they improve mental function!

The bowl is like a win win of yummy goodness!!


Love Lil x

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Cottage Pie with Leek and Cauliflower mash

I LOVE carbs!  Like adore them.  Some of my childhood friends used to call me ‘Potatoes and Bread’ cause it’s all I used to eat.  I will choose mash and pasta and rice over protein any day.  But eating (more like devouring) this pie that Ross cooked on the weekend, I think I’m a convert.  
Who knew that putting leek and cauliflower together would make a mash to rival the original?
Seriously you have to try this Pie.  It feeds 6 people and total carb content is 13.3g!
Shut Up!  It is true, and delicious.

Cottage Pie with leek and cauliflower mash.  Serves 6

50g unsalted butter
3 tablespoons extra virgin olive oil
2 slim carrots, trimmed, peeled and thinly sliced
2 sticks celery heart, trimmed and thinly sliced
1 onion, peeled and finely chopped
2 tablespoons fresh oregano
1 tablespoon fresh thyme leaves
1kg lean minced beef
200ml red wine
1x400g can chopped tomatoes
2 tablespoons tomato puree
2 teaspoons Worcestershire sauce
sea salt, black pepper

600g leeks (trimmed weight), thickly sliced
600g small cauliflower florets
freshly grated nutmeg
a bunch of slim spring onions, sliced
150g small cherry tomatoes, halved

Heat half the butter and a tablespoon of olive oil in a medium saucepan over a medium heat, add the sliced and chopped vegetables and herbs, and fry for 5-8 minutes, stirring occasionally, until softened and lightly coloured.
Add the meat, turn up the heat and cook, stirring occasionally, until it changes colour.
Add the red wine, chopped tomatoes and puree, Worcestershire sauce and some seasoning.  Bring to a simmer then cook over a very low heat for 50-60 minutes, stirring occasionally, until nearly all the juices have been absorbed.
Keep a careful eye on it towards the end to prevent it from burning.  Tilt the pan and skim off any surface fat, then taste for seasoning.

While the mince cooks, start making the mash.  Place the leeks and cauliflower in a large saucepan with 150ml water, dot with the remaining 25g butter, add a tablespoon of olive oil and some salt.  Bring the liquid to a simmer, then cover and cook over a low heat for 15-25 minutes, stirring halfway through, until very tender.  Tip the contents of the pan into a food processor and reduce to a puree, seasoning with nutmeg and more salt if necessary.
You tend to get the best results if you do this in a couple of batches.

Transfer the mince to a shallow ovenproof dish or roasting tin, pressing down to level the surface.  Spread the mash on top.  You can make the pie in advance, in which case leave to cool, cover and chill.

Preheat the oven to 180 degrees fan/200 degrees electric.  Toss the spring onions and cherry tomatoes with the remaining tablespoon of oil and scatter over the surface.
Bake for 40-45 minutes until the vegetables on top are golden.

Oh, and for all those healthy’s out there, it has 43.8g protein.

We enjoyed ours with some veggies and a glass of vino.

Enjoy!  Love Lil xx

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Roasted Vegetable Soup

This was without a doubt the best tasting soup I have ever made, or eaten!
It was SO easy.  Roast the veggies, process the veggies, eat the veggies!
It would be a crime not to share the recipe.  I used a bit more olive oil when I tossed the veggies,
and I was a fan of the pesto garnish but it would work with a dollop of sour cream too.

Roasted Vegetable Soup.
Prep time – 15 mins
Cooking time – 50 mins
Serves 4 (makes about 12 cups)

1.4kg butternut pumpkin, peeled, deseeded, cut into 3cm cubes
1/2 a cauliflower, cut into florets
2 parsnips, peeled, core removed, cut into 3cm cubes
4 carrots, peeled, thickly sliced
2 baby fennel, trimmed, sliced
1 brown onion, cut into thin wedges
1/2 bulb garlic
2 Tbsp olive oil
Sea salt and freshly ground pepper to season
6 cups vegetable stock
1 cup water
Basil pesto to serve
1. Preheat oven to 200 degrees.  Line 2 oven trays with baking paper.
    Put all vegetables in a large bowl , then add oil and toss until combined.
2. Transfer vegetables to prepared trays, then season with salt and pepper.
    Roast for 40 minutes or until soft.  Remove from oven and set aside to cool
    for 15 minutes.
3. Squeeze garlic cloves from skins into a small bowl.
4. Transfer half of the vegetables to the large bowl of a food processor
     with 1 1/2 cups of the vegetable stock.
5. Puree until mixture is your desired consistency. Transfer to a large saucepan.  
    Repeat steps 4 and 5 with remaining veggies and another 1 1/2 cups of stock.
6. Add remaining stock and water to pan.  Put over a medium heat and bring to a simmer.
    Stirring occasionally.
7. Ladle soup into bowls, top each with 1 Tbsp of pesto and serve with crusty bread.
The soup went down a treat with my little family.  I hope your’s enjoy it too!

Lovel Lil xx

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Yummy Creamy Asparagus Pasta

You know when you have a craving, and you won’t be satisfied until you have cooked it and eaten it.  This was me a few days ago.  I wanted a creamy pasta full of veggies and a little bite.

This was so easy to whip up.  It serves 2 generous bowls.

300g Rigatoni
150ml thickened cream
4 asparagus spears washed and cut in pieces
1 zucchini sliced
8 cherry tomatoes chopped in half
Handful of sliced mushrooms
3 cloves garlic, chopped finely
Half of a pepperoni sliced and cut in half

Cook the rigatoni in a big pot full of salted boiling water.  While the pasta is cooking cook the sliced pepperoni in a small fry pan with a dash of olive oil until both sides are crisp.  In a larger saucepan cook the asparagus and zucchini until nice and green, but still firm.  Drain the veggies and then add to a large fry pan and toss in the mushrooms too.  Let them cook for a few minutes and then add the garlic and cream.  The cherry tomatoes need to go in too so they are not too soft. Stir the pepperoni in and let it all cook for a few minutes until the cream has thickened.  Then stir all ingredients through the drained pasta.
Sprinkle some Parmesan and a bit of salt and pepper on and…..
A M A Z I N G !!!

Of course we had to have garlic bread.  What is pasta without garlic bread?  Definitely satisfied my craving!

What have you craved lately?  Would love to know.

Love Lil x

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Last Night’s Dinner : Creamy Chorizo Pasta

What do you make when it is cold, windy and wet outside?  My go to dishes are pasta or soup.  Last night it was this………

So easy, soooo tasty!  Warmed my little family right up!

Creamy Chorizo Pasta

Dash of Olive Oil
3 Crushed Garlic Cloves
1 Brown Onion Chopped
10 or so thinly sliced button mushrooms
300ml double cream
2 tsp mild chili flakes
300g chorizo sausage, sliced
400g tinned diced tomatoes
Enough pasta to feed 4 (I used penne)

Pour oil into a large pan and saute onion, garlic and mushrooms.
Add chorizo and tinned tomatoes and simmer for 5 minutes.

Add chili flakes, pepper, salt, and cook for a further 5 minutes.
Stir in cream, cook for 5 minutes.  Stir.

Put cooked pasta in the pan, give it a stir through and its good to go!


What are your favourite winter warmer dinners?  

Love Lil xx

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Leek and Corn Chowder = YUM!!!

As promised blog world, my mum’s famous leek and corn chowder! It is the best thing to warm the cockles on a wet winter day!

(Recipe unsuitable to freeze)
You will need:
3 medium leeks, chopped
6 bacon rashers, chopped
1 medium kumara, chopped
1 medium potato, chopped
2 medium carrots, chopped
2 cups water
1 small chicken stock cube, crumbled
440g can corn kernels, drained
30g butter
1/4 cup plain flour
1 cup milk
Combine leeks, bacon, kumara, potato, carrots, water and stock cube in large saucepan, cover, bring to the boil, reduce heat, simmer for about 25 minutes (or microwave on HIGH for about 10 minutes) or until vegetables are tender. Stir in corn.
Melt butter in small saucepan, add flour, cook for 1 minute, stirring constantly. Gradually stir in milk, stir constantly over heat (or microwave on HIGH for 3 minutes) or until mixture boils and thickens.
Stir into vegetable mixture, reheat before serving.
Serves 6.
Much love Lil xx
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