Comfort Food

All posts in the Comfort Food category

Desserts with benefits: Greek Yoghurt

Published January 14, 2015 by itsachunglife

Clockwise from top: Flake, Banana in a Breeze, Cherry Ripe, Berryme This

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Cherry Ripe Chocolate Pudding


1 C greek yoghurt
2.5 t cocoa powder
1 t honey
coconut, fresh  or desiccated (optional)

Topping: Cherries or similar fruit

Mix all together reserving fruit for last to garnish on top.




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Banana in a Breeze

1 C Greek yoghurt
1 ripe Banana
1/2 t Honey

Topping: 2 T Banana chips and walnuts

Combine all and top with banana chips and walnuts



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Peanut butter cup


1 C greek yoghurt, 1 T peanut butter, 1 t honey, 1/4 t vanilla extract
Toppings: Homemade chocolate fudge and shortbread biscuit pieces, or Chocolate Flake

Hello and Happy 2015 !!!!

My on-going health goal is to cut back on sugar and I think with these little beauty’s I can finally substitute my daily ice cream for something still creamy and dairy-dessert-like but more nutritious.  High protein, low fat, calcium and sweetness I can add to my own liking.  #Win

Get the creative juices flowing and you can have a variety of these one for each day of the week :p

Now onto something equally as exciting as guilt-free dessert.

So you know Chriselle?! Well she friggin LIKED my greek yoghurt on Instagram!!! Talk about #InspiredbyChriselle!!!  Not only did she inspire me with her love of greek yoghurts, but her LIKE has given me the ultimate blogspiration for the first post this year! There is absolutely nothing more blog-spiriational then Chriselle Lim – style and fashion blogger giving her gurl a LIKE!!  #fangirling

Ultimate fangirl screenshots below ❤

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Banana in a Breeze, Cherry Ripe, Peanut butter kiss

Mushroom Risotto

Published September 20, 2014 by itsachunglife

Comfort food made from scratch, to be enjoyed with a glass of wine. Tips below. x

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Serves 4.


1L salt-reduced vegetable stock
2T olive oil
1 brown onion, finely chopped
1.5C arborio rice
1/2C dry white wine
3 garlic cloves, finely sliced
40g butter
500g Portabella mushrooms, coarsely chopped
2T chopped flat-leaf parsley
1C finely grated parmesan

1. Heat the stock and 1 C water in a medium saucepan over high heat until almost boiling.  Remove from heat and cover to keep warm.

2. Heat 1 T oil in a large saucepan over med-high heat.  Cook the onion, stirring for 5 mins or until tender.  Stir in the rice until well coated.  Stir in the wine and cook for 1 min or until wine has evaporated.  Add 1 ladleful of stock mixture and gently stir until stock is absorbed.  Repeat with the remaining stock mixture until the rice is tender with just a slight bite.

3. Meanwhile, heat the remaining oil in a large frying pan over med-high heat. Cook the garlic, stirring for 3-4 mins or until golden and crisp.  Transfer to a plate.  Increase heat to high.  Cook the mushrooms in butter, in batches stirring for 5 mins or until golden and tender.  Transfer to another plate.  Return 1/4 of the mushrooms to the pan.  Add the garlic and parsley, season and toss to combine.  Reserve to garnish the risotto.

4. Stir the plain mushrooms and parmesan into the risotto.  Set aside, covered for 2 mins to melt.  Divide among plates and top with reserved garlic mushrooms.  Season with pepper.

The recipe is not joking when it states ‘salt reduced stock’.  I have now learnt that this is a must!
Go hard on the parsley!  Mushroom risotto’s can be a bit bland, and I think parsley throughout is required to bring it to life and also add vibrancy.

Enjoy 🙂

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