It’s time to examine your food glorious food. I mean it is time to examine the year you have had. Yes, we are in the last quarter.  What have you eaten all year? What have you tried for the first time this year?  What has been on your plate? The one your eat from, and the one that fills your life? We are examining Food glorious food, for thought & for the body.

By the way, I have several wonderful interviews about to be published, yes really this time. I’ve been having to live by The Carpenter’s Law so please forgive my erratic publishing schedule. Things are balancing out now.

As we race through October it really is time to begin to review this year’s goals and see what we accomplished. Of course there is still time, sliding into home-base at the 11th hour counts.  Do remember though,  the further into this 1/4 we go the busier we are going to get and the more distractions there will be.

Without even looking I know I have achieved both more than I expected and less than I planned. I am starting to think about what I am going to read and think about through summer. If you are heading into winter it is a great time to curl up with a stimulating book. What are you reading?

For me, the almost-fall in the pouring rain way back in January was not expected, nor the l-o-n-g recovery. However now that spring has sprung down here, I am walking without using my lovely mother’s walking stick.

As Spring rapidly became Summer, I have moved into a healthier eating pattern. Or moved back. The sugar is gone again, and salads are in.  Juices, smoothies, grains and lots of water. And my shoes fit better. That’s weird I know but it is the first change I noticed.

I posted this photograph (below) on Facebook and have had many requests for the recipe. So here it is…below the image….

Lovely Little Loaves

I use 3 little loaf tins but you could make this in any shape cooking pan, perhaps it would be wonderful in a muffin tray?

This freezes really well. Is equally delicious hot or cold. Alone or with a crisp salad.


5 eggs

1/2 Kg grated zucchini

1/2 Kg grate Carrot

1 cup grated cheese (something soft that melts nicely)

1/2 cup cooking oil (nothing too strong) – I use less, so add it slowly

1 large brown onion diced

3 rashes of bacon (removed excess fat – I have used ham. *For vegetarian leave this out.

1 cup Self Raising flour – maybe a couple of teaspoons more

Salt and Pepper


Turn your oven on. 180C

Spray your cooking tins or grease them. Just do something so they don’t stick.

Grate the zucchini and carrots, then the cheese. Use a machine if you have one.

Dice the onion and bacon. Saute. Drain.

Lightly beat the eggs.

Add the other ingredients.

Mix together, do not use a machine.

Make sure you get right to the bottom of your bowl as there might be flour pockets.

The mix will be very moist. Not sloppy, as in runny. Just very wet.

Scoop the mix into whatever pan/pans you are using.

Bake for 30-40 minutes. Start with 20 and then keep an eye on them. Make a note for next time re your oven.

They will go golden. Don’t burn them.

Let me know how you go, and good luck having any for the freezer.

Visit my Instagram page for more food snaptures

*The cover image is a 3 small pancake stack made from mutligrain flour, and topped with Jalna natural yoghurt and blueberries. It was really delicious and filling.

Remember, I am thinking of you…