Clean Eating Detox

Hi Everyone,

I have successfully finished week two of my clean eating detox. (Thankfully) I think this is the longest I have gone without having to binge due to high temptations for chocolate, coke or chips.  I think I am doing well but obviously there is always room for improvement.

Thanks to my brother who is very health conscious for motivating and some what threatening my sister and I to change our eating habits. Now it is time to put everything that I’ve read and heard about clean eating to practice. There is a hundred and one different dieting techniques out there. By no means am I a dietician so I am in no position to give advice on much. Not only from a professional perspective but also need to see if what I am doing is going to work.

Anyways, on Saturday I just felt like a refreshing, filling but healthy lunch. I was working in Port Melbourne so I started researching local restaurants and cafes that would statisfy my craving. And boy oh boy did I hit the jackpot. I found amazing places that offered healthy options. My all time favourite thing to eat on all occasions would be salad.

Every. single. type. of. salad.

I can probably eat them for breakfast, lunch and dinner. As you may know, I did a mini series of salad recipes on my blog. This is where I shared 5 different salad recipes over 5 days. They were easy, refreshing and filling. I will provide the links to all my Heathy Eating post below, please feel free to take a look at them.

Okay back to talking about the amazing salads I had on Saturday. Luckily I took a picture that I can share. So I got a mix of two, first one was with broccoli and peanuts; the other was shredded veggies like cabbage, beetroot, carrot and heaps more.

There was a variety of different options like; vegan, vegetarian and gluten free. (Winning!)

Foxes Den

99 Bay Street, Port Melbourne, Victoria 3207 Australia

Telephone: (03) 9646 4353

Open hours: Everyday 11:00am – 9:00pm

(They have other locations you will be able to see in the link I’ve provided above)

You may also like these posts:

3 Ingredient Semi-Healthy Snack

 Basic Zucchini Spaghetti & Tomato Topping – Recipe

 Rocket, Pear & Cheese Salad – DAY 1

Lentils, Peppers & Bulgarian Fetta Salad – DAY 2

Warm Spaghetti, Prawn and Basil Salad – DAY 3

Carrot, Zucchini, Green Beans with a Pistachio Dressing – DAY 4

Nicoise Salad (Tuna, Eggs & Green Beans) – DAY 5

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Nicoise Salad (Tuna, Eggs & Green Beans) – DAY 5

Hi everyone,
This is the end of the cycle for the daily salad posts. I am going to end this series with a BANG! The final salad is my favorite over the past couple days. My aim for these post were to show that you can make anything with what you have, where you are.

Most of the ingredients that I used were the ones I had at home, I did not specifically go shopping for these salad at all. Like me you will most likely have these ingredients at home. Even if you don’t  you can simply just substitute it with what you do have.

Salads are an effortless way to minimize calories at a meal, and maximize nutrients. As it is currently Summer in Australia, it is easy to turn salads from a side dish into a complete meal by just adding a protein such as chicken, meat or eggs.

If you would like to see a series of anything else please do not hesitate to ask, I am more than welcome to share recipes and pictures.


A bunch of green beans(Boiled)

1 small potato (Boiled)

1 can of tuna (preferably in oil as it adds to the dressing)

2 eggs (You can either boil or pouch. I like my eggs runny but you can cook it to the way that you like.)

Olives (Preferably Kalamata olives)


Lemon juice


You may also like my posts:

 Basic Zucchini Spaghetti & Tomato Topping – Recipe

 Rocket, Pear & Cheese Salad – DAY 1

Lentils, Peppers & Bulgarian Fetta Salad – DAY 2

Warm Spaghetti, Prawn and Basil Salad – DAY 3

Carrot, Zucchini, Green Beans with a Pistachio Dressing – DAY 4

P.s. I am feeling a little uninspired lately and I would love if can leave a few ideas of what you would like to see in upcoming posts.

 Follow me on Instagram here

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Carrot, Zucchini, Green Beans with a Pistachio Dressing – DAY 4

Hi Everyone!

This one of the easiest salad that ever exist. Once again this is my sisters recipe, she will kill me if I did not mention that. You are probably sick and tired of reading the same thing, so I am going to say it one last time: SALADS ARE THE BEST!

We usually make this salad on the side of Chicken Parmigiana or Steak with potatoes as well. If you are allergic or do not like pistachios you can just leave them out of course.



1 carrot

1 zucchini

A bunch of green beans



Crushed Pistachio

Juice of a whole lemon

Olive Oil


Parmesan cheese



You may also like my posts:

 Basic Zucchini Spaghetti & Tomato Topping – Recipe

 Rocket, Pear & Cheese Salad – DAY 1

Lentils, Peppers & Bulgarian Fetta Salad – DAY 2

Warm Spaghetti, Prawn and Basil Salad – DAY 3

P.s. I am feeling a little uninspired lately and I would love if can leave a few ideas of what you would like to see in upcoming posts.

 Follow me on Instagram here

Like, Comment & Share


Queen Victoria Night Market – Photos and More

Hi everyone!

On Wednesday I planned to go to Queen Victoria Market with my friend for the annual ‘Night Market’. So, if you are not from Melbourne or Australia you may be asking ‘What on earth is that?’. Well, Queen Victoria Market also known as Queen Vic or Vic Market is a major landmark and tourist attraction in Melbourne, Australia. It is the largest(7 hectares) open air market in the Southern Hemisphere.

Every summer there is a Night Market held on Wednesday nights from 5 pm to 10 pm. The market “offers a unique platform for emerging designers, artists, musicians and foodies to showcase their talent at one of Melbourne’s favourite summer events.”

It is a great place to meet and hang out with your family and friends, enjoy the variety of food offered and appreciate the lovely atmosphere. There is a variety of different things to offer at this amazing event. There are numerous types of street foods from distinct cuisines such as Italian, Turkish, Danish, Korean and much much more. There are unique pieces of clothing, vintage items and handmade jewellery. Likewise there are exclusive artwork, beautifully crafted furniture, candles and makeup.  My short description will not do justice to the things offered at the market.

I just wanted to offer a few tips and tricks to anyone who will attend this event or something similar.

– Make sure you wear comfortable shoes as there is quite a bit of walking.

– Take CASH! This is an very important thing as majority of the places do not offer card access and if there is an ATM there is definitely going to be a massive line.

– Make sure you are mentally and physically prepared to be pushed and surrounded by heaps of people. I was not feeling well so I did not have the best time  as I was overwhelmed and also had an anxiety attack.

– If you are going to carry a bag, make sure it is not too heavy or too big.

These are some of the photos that I captured from the night. Overall I enjoyed myself with the delicious food and company!

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By Josephine

This week was so busy yet so slow at the same time. I was not feeling extremely inspired to post anything on my blog at all.  I have so many ideas but the process of actually going ahead with them was quite daunting for some reason. I guess it was due to the amount of things I had to do especially with my course, as it is the last couple of weeks there are still a few outstanding assessments I need to complete. Thank you to my lovely friend Sarah, who gave me the belief and aspiration to blog this week. Her kind words gave me an idea for this weeks blog post. She mentioned that she loves reading reviews and seeing photos of places that people have visited. And I did exactly that!

There is a cute and elegant little cafe by the name of By Josephine, click here to visit the website. By Josephine is located at 365 Sydney Road in downtown Brunswick. The other day I was thinking about the delicious and scrumptious salted caramel macaron I had when I first visited this cafe during 2009. They have a wide variety of French delights and delicacies that are pleasing to the eye as they are delicious to the tongue. The bubbly and kind staff members offer amazing customer service which always leads to a positive experience. Small things like the decorations, arrangement of the cafe and the numerous pot plants are inviting to the eye and definitely draws the attention of the customer. The location of this cafe is in the busy part of Brunswick and has a splendid atmosphere. The employee was kind enough to allow me take photos inside this wonderful cafe and here they are: DSC_3813DSC_3817DSC_3814DSC_3797DSC_3812DSC_3811DSC_3800DSC_3803DSC_3793DSC_3787DSC_3788DSC_3804DSC_3801DSC_3767DSC_3764DSC_3774DSC_3763DSC_3778DSC_3786DSC_3796DSC_3806DSC_3805DSC_3790DSC_3792DSC_3808DSC_3807DSC_3809DSC_3779DSC_3798DSC_3771DSC_3772

I hope you enjoyed this blog post ❤

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Please let me know what you would like to see in future post!



Like stated in the previous post, I generally start baking at this time of year. I should be studying. As I looked into the fridge this morning, I saw a whole bag of carrots. This lead me to think about numerous things that I could make with them; carrot dip, salad and carrot cake. I continued with my idea of carrot cake, I was craving it for a couple days. I generally do not enjoy eating the things I make but I love making it for my family and friends.





3 cups grated carrots (Approximately 3 medium sized carrots)


 1/4 of a cup of brown sugarDSC_3760

3/4 cup of white sugar

Generally Caster sugar (white) that is used in this recipe but I have used Raw sugar (brown) instead.


1/2 cup of vegetable oil (a little more)

1 1/2 cups of flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

You can use other nuts such as pecans, hazelnuts or even sultanas.

1/2 cup shredded coconut





125g of cream cheese (ROOM TEMPERATURE)

2 cups icing sugar

3 table spoons butter ((ROOM TEMPERATURE)


  1. Preheat oven to 350F/175C degrees. Cut out circle from baking paper to line the bottom of the tray and grease the rest of the tin.
  2. In a large bowl, beat the eggs until light.
  3. Gradually beat in the raw sugar, other brown sugar and vegetable oil.
  4. DSC_3770Combine the sifted flour, baking powder and salt.
  5. DSC_3772Fold in the walnuts and coconut.
  6. Once the mixture is combined, add the grated carrot and mix it. Do not over mix. The batter should be quite thick and lumpy.
  7. DSC_3773Pour the cake mixture into the lined and greased tin.
  8. DSC_3777Bake for 45 to 50 minutes in the preheated oven, until cake test done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
  9. When the cake is still in the oven, combine the icing sugar, cream cheese and butter into a medium-sized bowl and mix until it is all until combined. (Put the frosting into the fridge until the cake it baked).
  10. DSC_3783 Once the cake is cooled, slice it through the middle. When you are trying to do this, it is ESSENTIAL you use a bread knife and turn the chopping board as you slice it. DSC_3751
  11. Apply the frosting in the middle and the top of the cake.


And Voilà!



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P.s. Feel free to comment ideas for future posts you would like to see.



As the end of the semester is approaching and the exams are getting closer, it’s so easy to get distracted or just simply procrastinate. I don’t know if anyone else is also a “Stress Baker” like me but I generally bake when my exams are around the corner . You may be asking, what on Earth is stress baker? Basically it is someone who bakes when they are under pressure or simply just stressed out. I tend to watch cooking videos on Youtube or just looking at websites such as Taste. I found some chocolate chips in the kitchen and started to look for recipes that I can use them in, the options were either chocolate chip muffins or chocolate chip cookies. And I chose to make the MUFFINS! 




1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour

2 1/2 teaspoons baking powder

2/3 cup (135 grams or 4.8 ounces) granulated sugar

Generally Caster sugar (white) that is used in this recipe but I have used Raw sugar (brown) instead.

1/4 teaspoon salt

1 large egg, slightly beaten

1 cup milk

1/3 cup canola oil (or vegetable, safflower)

1 cup chocolate chips/chunks

I have used Milk Chocolate chips/chunks. You can replace these with dark chocolate, white chocolate or even nuts such as walnuts and hazelnuts.



Muffin tin

Muffin lining

Large bowl

Medium bowl

Measuring cups


Wooden spoon/rubber spatula


  1. Preheat oven to 425F/220C degrees. Butter 12 muffin cups or line them with liner papers.
  2. In a large bowl sift together flour, baking powder and salt. Add sugar.
  3. DSC_3758In a medium bowl, mix the egg with the milk and oil.
  4. DSC_3760Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in chocolate chips.
  5. Divide the mixture between the muffin cups almost all the way to the top.
  6. DSC_3770Bake for 3 minutes and then reduce the oven temperature to 375F/190C and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.

And Voilà!

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P.s. Don’t forget to clean up after yourself. This is the worst part but if you finish cleaning before the muffins are cooked, you will be able to sit down and enjoy them in peace!