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.


Creamy Salmon Pasta

Creamy Salmon Pasta

For Cheryl x

Did I say CREAM!? You may be thinking ---whoa hold on - that is way too indulgent. Well it is not. A little cream goes a long way and this sauce will go a long way (6 serves).

Carbs are so important for fueling your body. We need them for energy. Particularly if you are exercising, you can't skip out on them. The more good fuel you consume, the more energy you have to push yourself harder. The body is a machine. If you put nutritious food into it, it will work well. If you don't, well... you'll probably feel sluggish and cranky. And crap. And tired. And.. you get the idea.

Remember that carbohydrates are not the enemy and do not make you fat. Eating lots of ANYTHING (well except maybe carrots .. lettuce ) will make you put on weight. It is about M..o..d..e...r..a..t..i..o..n

A creamy pasta is a great pasta. Enjoy!!

Creamy Salmon Pasta

Serves 6


  • 2 tbs extra virgin olive oil
  • 3 large spring onions, washed and finely sliced
  • 1 tbs butter
  • 250ml cream
  • 2 large garlic cloves, finely sliced
  • 500 gram skinned fresh salmon fillets, sliced long ways (use tinned salmon if you like)
  •  1 cup frozen peas
  • 12 cherry tomatoes
  • 1 egg yolk
  • 2 tbs capers
  • juice of half a lemon
  • salt and pepper to taste
  • OPTIONAL - coriander or parsley to garnish


Bring a pot of water to the boil for your pasta and cook according to the packets instructions. (Try and time it with when the sauce is ready to be served)

1. Bring a large pan to medium heat and add olive oil and spring onions. Cook for 2 minutes or until the spring onions are soft but not brown.

2. Add the butter and cream and combine with a spoon. Turn to low heat

3. Stir the garlic and salmon in and allow to cook on low heat for 10 minutes. Lid on but allowing some air to escape.

4. After 15 minutes, remove lid and add peas, capers and tomatoes. Stir gently. Cook for a further 5 minutes.

5. Now stir in the egg yolk until combined.

6. Turn off heat and squeeze fresh lemon juice over the sauce. Season to taste.

7. Add cooked pasta to the sauce and stir so the pasta can soak up the juices.

Season with some fresh coriander or parsley and a dash of olive oil.

Mikhaela xx