Want a quick, healthy & delicious brunch/lunch recipe keep reading!

Fresh sushi platter

This year I am making a big effort to lose 10 kg that I have been hanging onto for the last 17 years! It’s been an on/off dilemma that I feel no matter what I do I can never win.

I started last year with a calorie counter app which helped me keep control of what I have been eating and then of course the holidays kicked in and out went my diet! So here I am again new year and hopefully new me!

Here is a recipe I put together that’s fresh and easy to make and very delicious and filling!

Salmon Sushi Platter


100g salmon

1 small avocado

3 mini cucumbers or 1 medium one

1 tablespoon chopped chives

2 tablespoons fat free mayonnaise

1/2 cup cooked basmati rice

1 tablespoons white vinegar

Salt to taste


1) Wash and cut cucumbers into strips

2) Peel and slice avocado into thin strips

3) In a small bowl place rice and pour vinegar on top, mix thoroughly.

4) in a large plate place rice in the middle of the plate and place the vegetables and salmon around the rice. Place mayonnaise on the plate.

5) Sprinkle chopped chives on top and salt to taste and serve.

Hope you enjoyed this recipe.


Pumpkin & Sausage Risotto

A perfect meal for those nights when you are tired and want something quick nutritious to eat.

Serves 4-5

Prep time: 15 minutes

Cooking time 30-40 minutes


1 pack beef sausages (roughly 6-8)

1 onion

2 medium sweet potatoes

1/2 butternut pumpkin

1 punnet of cherry tomatoes

1 tablespoon of chives

1/2 cup grated Parmesan cheese

1 cup rice

2 cups chicken stock plus extra water

2 tablespoons of olive oil

Salt and pepper to taste


1) chop vegetables and sausages into bite size pieces.

2) add oil to heavy based sauté pan, stir fry sausages and vegetables until sausages are brown.

3) Add uncooked rice and stir through. Pour in chicken stock and stir through, let mixture come to a boil and then turn down heat and simmer for 30 minutes or until rice is cooked.

4) Turn off heat and stir through Parmesan cheese and chives. Serve .

Thank you for reading. If you share my recipe please credit my page as this is my original recipe. All ingredients bought from https://www.woolworths.com.au

Chicken and vegetable Paella

Being gluten intolerant it is always a challenge to find interesting and tasty food to eat. Rice has been a staple in our diet and as my family seems to be getting sick of stir fries, I though I would try something different. I had always wanted to make paella, especially. I love the colours, flavours and texture od the dish. I thought it would be too difficult to make so I left it until now. I found some great information on the basics of making paella and I came up with my own version. My family are always my greatest critics and they liked it. So I think maybe for a first go I did alright.

1 kg children breast (cut into thin strips)

2  tbl Olive oil

Salt and pepper to taste

1 medium Onion

1 cup sliced Green beans

1 cup Carrots (cut into thin slices)

1 cup Capsicum (cut into thin strips)

1 tsp Garlic (minced)

2 cups Water (add more if necessary)

1 tsp Saffron

1 tsp Dried rosemary

1 cup basmati Rice


  1. Slice chicken breast into 1 cm strips, season with salt and pepper,place 1 tablespoon of oil is a heavy based frying pan or paella pan, fry chicken breast in batches until lightly browned. Remove from pan and set aside.
  2. Add another tablespoon of oil if necessary and sauté onions until clear in colour, add mince garlic and stir together in pan.
  3. Add green beans, carrots, and capsicum, stir through and sauté until slightly soft. 
  4. Add dried rosemary and saffron, stir through.
  5. Add water to pan and let boil and reduce by half.
  6. Add uncooked  rice and cooked chicken stir through. Let mixture simmer gently until rice is cooked and water is absorbed. 
  7. Serve warm with crusty bread.

As always please quote my website www.vickyshandcrafteddesigns.com if sharing my recipe.

Thank you for reading and I hope you enjoy the recipe.


Lamb Curry Casserole with saffron rice

It is autumn here and the weather is getting that little bit cooler and the days shorter. Dinner time calls for something warm and hearty. Lamb has always been a family favourite and is high in iron and protein as well as the B group vitamins and folate.

I find that it is a versatile meat that can be cooked in many ways. My family prefer though roasts or stews and cassoroles with the occassional lamb cutlets if time permits.

I have formulated a recipe that feeds roughly a family of 5-6 or if for a single person you can meal prep the remaining portions for later dinners or lunches


PREP TIME: Marinate overnight







1 cup lemon juice

1/2 cup canola oil

1 tablespoon dried parsely

1 teaspoon dried mint

salt and pepper to taste

15 lamb chops or cutlets

Place all ingredients except lamb into a large glass or ceramic bowl. Whisk together until well blended. Place lamb in bowl and mix throughly until lamb is well coated with mixture. Cover tightly with glad wrap and place in refrigerator to marinate overnight.




1 tablespoon oil (canola)

1 tablespoon margerine or lactose free butter

2 teaspoons for ground cinnamon

1 teaspoon cardamon

1/2 teaspoon ground ginger

1 tablespoon of mild to medium curry powder

1 medium onion roughly chopped

2 large carrots (chopped)

2 cups string beans

2 teaspoons of crush garlic

2 cups of chicken stock

2 tablespoons of tomato paste

1 tablespoon dried oregano

1/2 tablespoon dried rosemary

1 tablespoon of gluten free corn flour

2 tablespoons of cold water



  1. Place oil and butter in a heavy based pan and turn stove on to low to medium heat, slowly melt butter and once oil and butter are slighly heated place cinnamon, cardamon, ginger and curry powder in pot, mix on low heat until you can smell the aroma of the curry mix.
  2. Put onion in same pot and stir fry until slighly clear, add garlic and stir fry for a few seconds until incorporated with the rest of the curry mixture.
  3. Add carrots and beans to pot and stir fry until slightly soft.
  4. Add lamb chops (drain marinade from lamb chops and discard marinade) and stir fry lamb until browned on all sides.
  5. Add chicken stock and tomato paste, oregano  and rosemary to pot, and salt and pepper to taste. Stir until incorporated.
  6. Place 2 tablespoons of cold water into a small bowl and add 1 tablespoon of cornflour, mix until cornflour is dissolved. Add to pot with curry mixture and lamb.
  7. Cook lamb casserole on a low heat for two hours. Mixing at regular intervals.
  8. Serve with steam rice or saffron rice.


I hope you enjoy cooking this recipe. To make it more FODmap friendly eliminate, onions, garlic and green beans. If sharing this recipe please quote www.vickyshandcrafteddesigns.wordpress.com This is an original recipe and must not be copied or resold and in form.

Your feedback would be very much appreciated.

Thank you for reading this post.

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