I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.




We have an abundance of Kale in the vegetable patch at the moment. So it's rare for us to have a meal without it. It's been going into smoothies, quiches, curries, made into chips, steamed on its own..the list is endless.

Kale is full of Vitamin A (great for the skin - along with other things) and Vitamin C (necessary for growth and development). It has little calories and is full of Potassium (necessary for nerve function, blood pressure and muscle control)  It's a nutrient rich, delicious and adaptable vegetable that everyone should be eating. Best of all, it's affordable and so easy to grow if you live in the right climate.

This recipe came about because I needed to make something quick and easy after a long day gardening. We didn't want to get takeaway and I wanted something healthy that my one year old son would enjoy. It was a winner!

The carb/protein and Vitamins in this dish are so simple but when put together taste delicious. This is a winning week night recipe for us. Even the clean up was minimal.

This is what I think of as #goodmoodfood


KALE and RICOTTA pasta

Serves 4

2 cups roughly chopped Kale, handful of Walnuts, 2-3 cloves of Garlic, 1 cup fresh Ricotta, 1/2 cup fresh Basil, Juice and rind of one Lemon, 2 fresh organic Eggs, 1/2 cup Extra Virgin Olive Oil, 1/4 cup quality Parmesan, 1 packet of good quality Rigatoni pasta

Bring the pot of water to the boil and add your pasta. Whilst the pasta is cooking (preferably al dente) Place the Kale, Walnuts, Lemon rind and juice, Olive Oil, garlic and Basil in a blender. Pulverise until it resembles a pesto.

Once the pasta is cooked. Strain and place back into the pot. MAKE SURE YOUR COOKTOP IS TURNED OFF. Now add the Eggs straight away, stirring gently so that they coat the pasta. *The eggs will cook quickly in the warm pot. Now add the Ricotta and olive oil ensuring it is mixed through. Add the Pesto and grate the Parmesan. Stir well and serve.

When serving my husband and my dish I added fresh basil, chilli and a tablespoon of ricotta.

Yum xx

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Homemade granola - using HONEY not sugar - it's so easy

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