Tea + Toast

Breakfast
* two slices of toast with vegemite + avocado

Lunch
* lean beef burger (I know it is my last maccas meal ever again!!)

Dinner
* chicken parmigiana with garlic + chive roast potatoes (first time I've ever made chicken parma it turned out AWESOME)

Snack
* carrot

Dessert
* 2 lamingtons + choc chip ice-cream

Beverage
* 1L water
* 2 cups black earl grey tea
* 1 pepsi max (tomorrow am cutting out all soft drink)

Millie <3

Tea + Toast

Flickr image by abbietabbie

Breakfast

* bacon + egg toasted sandwich

Lunch

* vegetable noodle soup

Dinner

* 1 lamb chop with salad - tomato, cucumber, beetroot + cheese

Snack

* NA

Dessert

* fruit iceblock

Beverages

* yep, you guessed it - lotsa WATER! but I did have;

* 3 cups honeydew green tea - soooo goooood!

Millie <3

Tea + Toast

Breakfast

* Up + Go - it's equivalent to 2 weetbix in a bowl :D

Lunch
* 1 tuna + avocado sushi roll, 1 tuna + cucumber sushi roll

Dinner

* small piece of steamed fish (with garlic, chilli + scallions) + vegies

Snack
* NA

Dessert

* few spoons of organic natural yoghurt

Beverage

* water, water and more water - I think i drank over 2 litre's today - I did I drank a bit over two 1.5L bottles!! :D and still drinking it! it's a bit annoying having to get up 3 times at night to pee hehe but it's so worth it!!

Millie <3

Tea + Toast

Vegemite

Breakfast

* 2 slices light rye toast with vegemite + sliced avocado (it's sooooo yummy! try it!)

Lunch

* chorizzo potato salad with seeded mustard dressing

Dinner

* 1/4 roast chicken (breast) with roast vegetables

Snack

* carrot sticks

Beverage

* 1 milky earl grey tea (with breakfast)

* 1 black earl grey tea

* water

Millie <3

Tea + Toast

Cat Tea Party
Beautiful artwork by Ruth Sanderson - Golden Wood Studio

Breakfast

* greek yoghurt with honey + blueberries

Lunch

* toasted chicken, avocado + cheese sandwich + side salad

Dinner

* char siu with rice, home grown chillies + capsicum (Iain's specialty :D)

Snack

* NA (was wayyyy to busy to snack!)

Dessert

*NA

Beverage

*water, water + so much more water

*oh! + 1 black earl grey tea

Millie <3

Tea + Toast

Flickr image by Zalita

Breakfast

* pancakes with fresh blueberries, dollop cream + icing sugar

Lunch

* steak sandwich

Dinner

* left over Wonton Soup

Snacks

* NA

Dessert

*NA

Beverage

* 1 bottle of champagne - Yellowglen Vintage 'Bella' - Celebrating Aussie Day - classy :D

* lotsa water - more than usuall due to the champers

Millie <3

Millie's Wonton Soup

Millie's Wonton Soup

What you'll need (4 serves as main meal or 6 serves entree):

Wontons

- 1 tablespoon peanut oil

- 1/4 cup scallions (green onions), finely chopped

- 1/4 cup leek, finely chopped

- 1 tablespoon finely chopped ginger

- 2 cloves garlic, finely chopped

- 500g pork mince

- 1 pk wonton/dumpling wrappers - approx 30

(available from your local grocery store in cold section)

- 1 egg, lightly beaten

Soup

- 1 tablespoon peanut oil

- 2 cloves garlic finely chopped

- 2 L chicken stock (I add 4 teaspoons of massel chicken stock to 2L water)

- 1L water (yes extra water than just the stock)

- 2 tablespoons soy sauce (or to taste)

- 1/4 cup scallions finely sliced

- 1/4 cup leek finley sliced

Preparing + Cooking the Wontons - Heat oil in large frying pan, medium heat; cook scallion, leek, garlic + ginger, stirring continuously (so not to burn) until scallion + leek is soft. Add pork mince, stirring until pork is just browned. Stir in soy sauce. Set aside to cool - place in fridge if preffered. Once wonton mix is cooled, place rounded spoons of the mixture in the centre of each wonton wrapper. Brush edges of wrapper with beaten egg, pinch edges together to seal. Repeat with remaining mixture + wrappers. Steam wontons for 10 minutes.

Cooking Soup - Heat oil in large stockpot, medium heat; cook garlic, stirring for 2 minutes. Stir in chicken stock, water and soy sauce, bring to a boil; once boiling bring heat down to simmer for 15 minutes. (Soup can be covered and refridgerated overnight or frozen if you prefer to make ahead to this stage). Just before serving (while wontons are steaming) add scallion + leek.

Place steamed wontons in serving bowls, pour over hot soup. Eat with chopsticks and deep spoons :D

Bon Appétit!

Millie <3

Tea + Toast

David Murray (c) Dorling Kindersley

Breakfast
* light rye toast with cinnamon, raw sugar + sliced banana

Lunch
* salad - consisting of baby spinach, home grown (h/g) tomatoes, sundried tomatoes, feta cheese, cucumber, h/g capsicum, kalamata olives. With a drizzle of oil and balsamic vinegar.

Dinner
* wonton soup (will post recipe later this evening)

Snacks
* carrot sticks
* cheese + rice crackers

Dessert
* cookies + cream icecream with pudding

Beverage
* 2 cups earl grey tea
* lotsa water


Millie <3

Tea + Toast

Toaster Teapot

Tea + Toast = my daily meals.

This is not just for you to see what I gobble down everyday. It's more to help me keep track of what I eat - like a diet journal.

Breakfast

* yoghurt and sliced banana

Lunch

* salad sandwich

Dinner

* grilled salmon steak with grilled asparagas + mashed potato

Snacks

* carrot sticks

Dessert

* NA

Beverage

* 1 cup earl grey tea

* I am currently doing the 2L water a day challenge, so I drink lotsa water!

Millie <3

Millie's Broccoli + Cheddar Cheese Soup

I thought I would share with you, my recipe of broccoli and cheddar cheese soup - it is oh so tasty - something more for winter though.

What you'll need (based on 6 servings):

- 60g butter
- 1 medium onion, finely diced
- 2 teaspoons garlic powder
- 1/2 teaspoon white pepper
- 2 large or 3 small fresh broccoli, chopped into small florets (I include the stalk too -full of nutrients) - or you could use 450g frozen broccoli
- 1L chicken stock
- 1/2 cup plain flour (all purpose flour) - sifted
- 1 1/2 cups milk (I use Physical no fat - any milk is fine)
- 250g shredded sharp cheddar cheese - ( I use Cracker Barrell - extra sharp)

Melt butter over medium heat in a large pot (stock pot). Cook onion in butter until softened.
Add the garlic powder and white pepper, cook for 1 minute then stir in the broccoli pieces and chicken stock. Bring to boil, once boiling lower heat and simmer until broccoli is tender - approximately 10-15 minutes.

While this is simmering, whisk the flour into the milk until dissolved. Once broccoli is tender, stir the milk mix into the soup stirring frequently until thickened. Reduce the heat and stir in cheese until melted and heated through. Season with salt to taste.

Serve in a bowl accompanied with sliced sour dough loaf/tiger loaf - or - as I like to - cut the top off a small sour dough roll, pull out the filling leaving about 2cm of filling inside (so the soup does not seep out of the roll) spoon the soup into the hollow loaf, add a touch of cracked pepper - and you're done.

You could also add chicken and mushrooms just add with the onion!

Bon Appétit!

Millie <3