To celebrate my 14th Quirky birthday, I’m giving away some Quirky Cooking Spice Blends! 🎉🎉🎉 It’s super easy to enter - see below! ❤️
🎁 Spend $50 or more in my online store between the 23rd and 30th December and receive a BONUS spice blend valued at $14 in your order*! (Choose between Moroccan, Massaman or Pumpkin Pie Spice Blends - you can let us know which you prefer in the order notes, otherwise we’ll choose one for you.) Shop here: http://bit.ly/quirkycookingonlinestore
*Australian shipping addresses only, T & C’s apply.
🎁 Subscribe to my newsletter* to go into the draw to win all 6 Quirky Cooking Spice Blends (organic & pesticide free), valued at $143! Subscribe here: http://bit.ly/QCnews
Prize Includes:
- 1 x 220g Butter Chicken Spice Blend
- 1 x 200g Tex-Mex Spice Blend (regular or low FODMAPS, 180g)
- 1 x 40g Massaman Spice Blend
- 1 x 40g Pumpkin Pie Spice
- 1 x 49g Moroccan Spice Blend
- 1 x 133g Gingerbread Spice Blend (limited edition)
Winner of the giveaway will be drawn 12pm AEST, Tuesday 3rd Jan, and announced here as well as informed via email on that day.
*Giveaway open to Australian residents only. T & C's apply.
This giveaway is not sponsored, administered or associated with Telegram. By entering, entrants confirm they are +16 years of age, release Telegram of responsibility and agree to Telegram’s terms of use. Goods will be shipped to the winner.
❤️❤️❤️
🎁 Spend $50 or more in my online store between the 23rd and 30th December and receive a BONUS spice blend valued at $14 in your order*! (Choose between Moroccan, Massaman or Pumpkin Pie Spice Blends - you can let us know which you prefer in the order notes, otherwise we’ll choose one for you.) Shop here: http://bit.ly/quirkycookingonlinestore
*Australian shipping addresses only, T & C’s apply.
🎁 Subscribe to my newsletter* to go into the draw to win all 6 Quirky Cooking Spice Blends (organic & pesticide free), valued at $143! Subscribe here: http://bit.ly/QCnews
Prize Includes:
- 1 x 220g Butter Chicken Spice Blend
- 1 x 200g Tex-Mex Spice Blend (regular or low FODMAPS, 180g)
- 1 x 40g Massaman Spice Blend
- 1 x 40g Pumpkin Pie Spice
- 1 x 49g Moroccan Spice Blend
- 1 x 133g Gingerbread Spice Blend (limited edition)
Winner of the giveaway will be drawn 12pm AEST, Tuesday 3rd Jan, and announced here as well as informed via email on that day.
*Giveaway open to Australian residents only. T & C's apply.
This giveaway is not sponsored, administered or associated with Telegram. By entering, entrants confirm they are +16 years of age, release Telegram of responsibility and agree to Telegram’s terms of use. Goods will be shipped to the winner.
❤️❤️❤️
{Happy New Year!} A fresh, new year and a fresh, new journal 😍 (Thanks to my sister, Joye 💕) It’s so pretty, I’m hesitating to start writing in it because I know it’ll get messy in no time! Which is kinda how I feel about starting a new year…
But that’s life - messy and beautiful and never quite to plan - right? So let’s just embrace it and jump in! 😊
Do you journal? Journaling is something I’ve done off and on since I was a teenager (that’s a long time ago 😂), but in the last year I’ve gotten a bit slack with it. So I’m starting again, as I know it’s a habit that is so helpful for calming my busy brain!!
I’m sharing tips for building “Healthy Habits” into everyday life this month, so here’s #1. 😊 I’ll write more about how I journal in my next post. 📝
{Have you seen my “Creating Healthy Habits” video? Tap here to watch: https://youtu.be/GWSZdNPimOg}
But that’s life - messy and beautiful and never quite to plan - right? So let’s just embrace it and jump in! 😊
Do you journal? Journaling is something I’ve done off and on since I was a teenager (that’s a long time ago 😂), but in the last year I’ve gotten a bit slack with it. So I’m starting again, as I know it’s a habit that is so helpful for calming my busy brain!!
I’m sharing tips for building “Healthy Habits” into everyday life this month, so here’s #1. 😊 I’ll write more about how I journal in my next post. 📝
{Have you seen my “Creating Healthy Habits” video? Tap here to watch: https://youtu.be/GWSZdNPimOg}
{Healthy Habit #1} Journalling! (These habits are in no particular order, btw - just things I’m working on making a regular part of my day. I hope you find them helpful!)
So to continue on from my last post…
So to continue on from my last post…
Why journal? 📝
Journaling is a wonderful creativity boost and also works like a “brain dump”, helping to reduce stress as you get things off your mind and onto paper so you can set it aside until you’re ready to think about it further.
When you write down what’s in your head (and heart), you’ll find you get more clarity on how you’re feeling, what you need to do and the direction you want to go.
Your journal is for you. It’s not for other people to read, so don’t worry about it being neat or wonderfully written. Just jot down whatever you’re thinking about. Thought, plans, things you need to organise, prayers, complaints, dreams, stories, poems, gratitude, things you need to puzzle out… whatever you feel you need to write about.
Each day will be different. Some days you’ll have time to dream and plan, some days it will be a quick brain dump or to-do list before you dash into the day. And some days it may be just a quick scribble of what you were thankful for today before you fall into bed at night.
Journaling is a wonderful creativity boost and also works like a “brain dump”, helping to reduce stress as you get things off your mind and onto paper so you can set it aside until you’re ready to think about it further.
When you write down what’s in your head (and heart), you’ll find you get more clarity on how you’re feeling, what you need to do and the direction you want to go.
Your journal is for you. It’s not for other people to read, so don’t worry about it being neat or wonderfully written. Just jot down whatever you’re thinking about. Thought, plans, things you need to organise, prayers, complaints, dreams, stories, poems, gratitude, things you need to puzzle out… whatever you feel you need to write about.
Each day will be different. Some days you’ll have time to dream and plan, some days it will be a quick brain dump or to-do list before you dash into the day. And some days it may be just a quick scribble of what you were thankful for today before you fall into bed at night.
Ideas to get started:
- Write down what your ideal, daily morning schedule would look like.
- Watch my “Healthy Habits” video, then write down some “tiny habits” and “habit stacking” you want to begin working on. (But don’t try to do it all at once!)
- Do a brain dump: jot down all the ‘to-dos’ and the worrying thoughts (higgledy piggledy, in no specific order), getting them out of your head and onto paper.
- Write a short to-do list for today’s priorities. (Not too many, you can refer back to the ‘brain dump’ again tomorrow for tomorrows list!)
- Gratitude: write down what you’re grateful for today! Feeling low? Look around you and find three things to be thankful for. It helps!!
- Creative/meditative writing: write down whatever you’re thinking or reading about, what you can see, what you feel, your thoughts, dreams, prayers, goals and wishes, lines of poetry you love, stories, anything you like!
If you’re a “journaller”, what ideas/advice can you add for those just starting?
PS You can find my “Building Healthy Habits” video here: https://youtu.be/GWSZdNPimOg
- Write down what your ideal, daily morning schedule would look like.
- Watch my “Healthy Habits” video, then write down some “tiny habits” and “habit stacking” you want to begin working on. (But don’t try to do it all at once!)
- Do a brain dump: jot down all the ‘to-dos’ and the worrying thoughts (higgledy piggledy, in no specific order), getting them out of your head and onto paper.
- Write a short to-do list for today’s priorities. (Not too many, you can refer back to the ‘brain dump’ again tomorrow for tomorrows list!)
- Gratitude: write down what you’re grateful for today! Feeling low? Look around you and find three things to be thankful for. It helps!!
- Creative/meditative writing: write down whatever you’re thinking or reading about, what you can see, what you feel, your thoughts, dreams, prayers, goals and wishes, lines of poetry you love, stories, anything you like!
If you’re a “journaller”, what ideas/advice can you add for those just starting?
PS You can find my “Building Healthy Habits” video here: https://youtu.be/GWSZdNPimOg
YouTube
Creating Healthy Habits
Welcome to Episode 2 of Quirky Cooking Chats (Season 2), with Jo Whitton! Visit website: https://www.quirkycooking.com.au/
About this podcast:
Awareness and knowing ‘the reason why’ is the first step to behaviour change! In this podcast, Jo talks about…
About this podcast:
Awareness and knowing ‘the reason why’ is the first step to behaviour change! In this podcast, Jo talks about…
Hey everyone! I'm recording a podcast this morning with Damian Kristof (naturopath, nutritionist and chiropractor) about FATS and CHOLESTEROL! I get so many questions on this subject!! So if you have questions you'd like me to ask, pop them in the comments below. Thanks!
Live chat with Elyse Comerford (Integrative Nutritionist): Understanding SIBO, histamines and intolerances.
Elyse and I are doing short, live gut-health chats on Instagram for the next few days - join in and ask questions or listen later! (My page: @jowhitton)
Next chats:
Wednesday - Parasites: 1pm AEDT
Thursday - Hormones, Migraines: 1.45pm AEDT
Friday - Where to start with gut health: 5pm AEDT
Elyse and I are doing short, live gut-health chats on Instagram for the next few days - join in and ask questions or listen later! (My page: @jowhitton)
Next chats:
Wednesday - Parasites: 1pm AEDT
Thursday - Hormones, Migraines: 1.45pm AEDT
Friday - Where to start with gut health: 5pm AEDT
Hi all!
I'm sharing some videos here that I've been sharing on my social media stories, so you don't miss out if not on FB or IG. 😊
3 meals (and a snack) from 1 chicken (Part 1): Chicken with mushrooms & asparagus in creamy mustard sauce
First, cut up a large chicken, removing the meat from the bones as best you can and setting aside the chicken skin. Separate the meat from the thighs, drumsticks and tenderloins; cube and set aside in a bowl. Place the breast meat in a bag to freeze for another meal.
Cut the chicken skin into pieces and place in a frying pan. Sprinkle with a little salt. Heat on low heat, turning over now and then, until crispy (about 30 mins).
Meanwhile, place the meaty bones into a stock pot with the wings, cover with water, add salt and pepper and bring to the boil, then reduce heat and simmer 2 hours for stock. (Once cool enough, remove meat from bones and place in a container in the fridge for another meal; store stock in fridge or freezer.)
To make the chicken, mushrooms & asparagus dish:
Melt 2 Tbsp ghee in a large frying pan, add a sliced leek (white part only, save green part for another dish), and sauté for a few mins until softened.
Add a couple of handfuls of little shiitake mushrooms (or any sliced mushrooms) and sauté a few more mins.
Add cubed meat (should be about 400-500g), salt and pepper and sauté, stirring, until mostly cooked through. Reduce heat, add 2-3 cloves minced garlic, then 1/2 cup of chicken stock to deglaze the pan. Stir and bring to a simmer.
Add 2 bunches asparagus, trimmed and cut into 2cm pieces, 2 Tbsp seeded or Dijon mustard and 1/2 to 3/4 cup pure cream. Simmer, stirring, for a few mins until asparagus is just tender and chicken is cooked through. Continue to simmer if you want to reduce sauce further. Taste and adjust seasonings if needed (can add a squeeze of lemon juice if you like).
Serve over rice or cauliflower “rice”, or with crusty sourdough bread or polenta or a veggie mash.
Save the fat rendered from the crispy chicken skin in a jar in the fridge for another meal.
Part 2 tomorrow…
I'm sharing some videos here that I've been sharing on my social media stories, so you don't miss out if not on FB or IG. 😊
3 meals (and a snack) from 1 chicken (Part 1): Chicken with mushrooms & asparagus in creamy mustard sauce
First, cut up a large chicken, removing the meat from the bones as best you can and setting aside the chicken skin. Separate the meat from the thighs, drumsticks and tenderloins; cube and set aside in a bowl. Place the breast meat in a bag to freeze for another meal.
Cut the chicken skin into pieces and place in a frying pan. Sprinkle with a little salt. Heat on low heat, turning over now and then, until crispy (about 30 mins).
Meanwhile, place the meaty bones into a stock pot with the wings, cover with water, add salt and pepper and bring to the boil, then reduce heat and simmer 2 hours for stock. (Once cool enough, remove meat from bones and place in a container in the fridge for another meal; store stock in fridge or freezer.)
To make the chicken, mushrooms & asparagus dish:
Melt 2 Tbsp ghee in a large frying pan, add a sliced leek (white part only, save green part for another dish), and sauté for a few mins until softened.
Add a couple of handfuls of little shiitake mushrooms (or any sliced mushrooms) and sauté a few more mins.
Add cubed meat (should be about 400-500g), salt and pepper and sauté, stirring, until mostly cooked through. Reduce heat, add 2-3 cloves minced garlic, then 1/2 cup of chicken stock to deglaze the pan. Stir and bring to a simmer.
Add 2 bunches asparagus, trimmed and cut into 2cm pieces, 2 Tbsp seeded or Dijon mustard and 1/2 to 3/4 cup pure cream. Simmer, stirring, for a few mins until asparagus is just tender and chicken is cooked through. Continue to simmer if you want to reduce sauce further. Taste and adjust seasonings if needed (can add a squeeze of lemon juice if you like).
Serve over rice or cauliflower “rice”, or with crusty sourdough bread or polenta or a veggie mash.
Save the fat rendered from the crispy chicken skin in a jar in the fridge for another meal.
Part 2 tomorrow…
Recipe of the week! Roast beef fillet 🤤 I learnt this recipe from Nutrition Diagnostics and absolutely LOVE roast beef cooked this way!
If I’m cooking a tougher cut of meat like a chuck roast I’ll do it the usual way - low and slow with a little water in the pan, covered, for 3-4 hours on 160C.
But to roast a whole rib fillet (or whole eye fillet) it’s much quicker and you can have a lovely rare centre, and it’s deliciously tender! I add some veg to the pan before popping it into the oven (optional - could just serve with salad), and I usually cook a really large roast so we have plenty of leftovers.
The next day I slice the roast into really thin slices and serve cold (or lightly warmed in a pan with a bit of ghee) with salad or fried eggs and sauerkraut or on sandwiches. Delish!!
There’s just three of us at home now, so this 2 1/2 kg roast lasted 5 days 😅 having some for lunch or breakfast each day. You may want to start with a smaller roast and cook for less time.
Cooking times (depending how rare you like it):
1.5kg beef fillet: 200C for 25-40 mins
2kg beef fillet: 200C for 35-50 mins
2.5kg beef fillet: 200C for 45-60 mins
Salt and pepper all over, sear in pan with a bit of ghee or tallow first, then into oven as above (with veggies if you like). After it’s cooked, cover well and leave to rest 10 mins. Slice thinly with a sharp knife. ✨
If I’m cooking a tougher cut of meat like a chuck roast I’ll do it the usual way - low and slow with a little water in the pan, covered, for 3-4 hours on 160C.
But to roast a whole rib fillet (or whole eye fillet) it’s much quicker and you can have a lovely rare centre, and it’s deliciously tender! I add some veg to the pan before popping it into the oven (optional - could just serve with salad), and I usually cook a really large roast so we have plenty of leftovers.
The next day I slice the roast into really thin slices and serve cold (or lightly warmed in a pan with a bit of ghee) with salad or fried eggs and sauerkraut or on sandwiches. Delish!!
There’s just three of us at home now, so this 2 1/2 kg roast lasted 5 days 😅 having some for lunch or breakfast each day. You may want to start with a smaller roast and cook for less time.
Cooking times (depending how rare you like it):
1.5kg beef fillet: 200C for 25-40 mins
2kg beef fillet: 200C for 35-50 mins
2.5kg beef fillet: 200C for 45-60 mins
Salt and pepper all over, sear in pan with a bit of ghee or tallow first, then into oven as above (with veggies if you like). After it’s cooked, cover well and leave to rest 10 mins. Slice thinly with a sharp knife. ✨