Lush Ro’s Argan body conditioner

I’m seriously in love with Lush products and how amazing they are on my skin. I also love the fact that they stand strongly against animal testing and in my opinion more companies should opt for this standard when it comes to product testing but that’s just my opinion.

I actually stopped using this body conditioner for a while but as the colder seasons are approaching… I can become quite lazy to moisturize so I enjoy something where I can slap on and massage on while I shower then quickly dry off and pop on my clothes. It saves time! The scent isn’t too strong as well, as it is a light rose scent, which makes it even better because I like to stay away from products that are too overpowering.

Looking at the ingredients, you can tell this product is filled with amazing goodness and oils that nourishes the skin. Like they say, it’s like conditioner for your hair but your body! This product cost me $32.95, although I do find it quite pricey… I wish it came with a lot more product because I tend to slather quite a bit on but that’s because I have fairly dry skin. Therefore I consider this product as a treat for my skin here and there :).

I definitely would recommend this product to anyone who likes to just do everything in the shower, it will leave your skin feeling soft and smooth. *Currently feeling my arm* yep! it’s still smooth!!! And if you’re worried that you might not like the product, you could always try ask the assistant for a sample to try at home!

My product rating: 10/10



Creamy peanut butter and banana oatmeal 

Today, I woke up and felt like something savory but then I figured I haven’t made a nice big bowl of oats in a while and thought why not, oatmeal it is! I also had some fresh bananas lying around in my fruit basket and there was some ingredients I felt like I should be using more often to avoid any waste. If you know me I absolutely dislike wasting food and try my best to use up leftover ingredients to my best.

Anyways, my usual oatmeal always consists of either almond milk or almond and coconut milk. I love the flavour it adds! So I made my oats with almond milk, a mashed banana, peanut butter for that creaminess, topped with shredded coconut, a bit of frozen raspberries and my favourite muesli which contains a bunch of healthy nuts and seeds.

Oatmeal is creative and delicious


  • 1 banana (ripe would be best)
  • 1/2 cup of quickoats
  • 1 cup of almond milk
  • 2 tablespoon of peanut butter or as much as you like
  • 1 teaspoon of honey
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of vanilla extract


  • Shredded coconut
  • Sliced bananas
  • muesli
  • frozen raspberries
  • Mayver’s dark chocolate spread


Step 1.

Peel and mash the banana in a small bowl and leave it aside.

Step 2.

In a  medium saucepan, pour in your almond milk and heat over medium heat and bring to a small boil, making sure the milk does not boil over.

Step 3.

Add the oats and stir, reduce heat to a simmer and cook for 1 to 2 minutes until oatmeal has thicken slightly.

Step 4.

Stir in the mashed banana, cinnamon, vanilla extract, peanut butter and salt. Mix well, then add the honey to taste.

Step 5. 

Add your toppings, sliced bananas, muesli, frozen raspberries, mayver’s dark chocolate spread (optional). BE CREATIVE!





Creamy tomato and sausage pasta 

Hello! I’ve been so busy lately and have been trying to find the time to balance everything. I’m really trying to commit more hours at the gym, it really does make you feel so good and energized! Well definitely after a cheat meal that is, and this post is about my cheat meal I had this week! My favourite cheat meal is pasta, I love them all!!! I made a pork sausage pasta seasoned with oregano, garlic, paprika, chili cooked in heavy cream and tomato sauce because I was craving something meaty and creamy at the same time! Scroll down to see how to make this delicious pasta 🙂



  • 300g of pork sausages (casing removed)
  • 2 tablespoon of canola oil
  • 3-4 garlic cloves, finely chopped
  • 1 onion, finely diced
  • 2/3 cup of canned tomato sauce
  • 1/2 cup of heavy cream
  • 1 teaspoon of oregano
  • 1 teaspoon paprika
  • 1 red chili, finely sliced
  • 250g of pasta
  • parmesan cheese
  • salt and pepper



Step 1.

Cook pasta according to instructions on the package. Remove casings from the pork sausages and crumble into pieces. Season with oregano, paprika, chili, salt and pepper.

Step 2.

Heat oil over medium heat, add the garlic, once pale add the diced onion.


Step 3.

Once the onions are translucent, add the crumbled sausage and cook until nicely browned all over. This should take about 15 minutes.


Sausages in the process of browning…Mmm

Step 4.

Add the tomato sauce and simmer uncovered, stir occasionally for about 20 minutes. After 20 minutes, you should see the fat start to separate from the juices this is when you add the cream.


img_8649Step 4.

Cook the sauce for about 3 minutes, stirring frequently until cream has reduced.

Step 5.

Taste the sauce, add salt and pepper according to taste. Add parmesan cheese!




Choc chip Oatmeal Pancakes

I love oatmeal and I love pancakes so combining these two things together gives me a satisfying treat for breakfast. These pancakes are a blend of chocolate chips, shredded coconut, almond and coconut milk… and cinnamon! This recipe is super easy and all you need is to place all the ingredients in a blender or food processor. Alternatively this recipe can be made without chocolate chips and extras! Give it a go!



  • 1/2 cup of all purpose flour
  • 1/2 cup of quick oats
  • 1/2 cup of almond and coconut milk (you can use regular milk)
  • 2 tablespoon of vegetable oil
  • 1 tablespoon white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of salt
  • 1 egg
  • 1/4 cup of chocolate chips (milk)

Extras (optional)

  • handful of shredded coconut
  • 1 teaspoon of cinnamon
  • Unsalted butter or vegetable oil to cook the pancakes

To serve:

  • honey/maple syrup
  • fruits
  • powdered sugar


Step 1. 

Place the oats, flour, baking powder, sugar, salt, milk, vegetable oil, egg and vanilla extract in a food processor or blender and blend until smooth and there’s no lumps. If you don’t have a food processor or blender on hand you can use a spatula! (Don’t over mix!)

Step 2. 

Heat a frying pan or griddle over medium high heat with butter or vegetable oil. Pour 1/4 cup of batter onto the frying pan. Brown both sides, you’ll know when to flip when bubbles start to appear!

Step 3.

Serve with honey/maple syrup and fruits!



Green mango and apple salad

This delicious salad is bound to get your taste buds going, if you like the spice from thai chilies, the sweet and tartness from the green apples and sour green mangoes keep on reading! What’s great about this salad, is that it’s refreshing and so simple! I like to have this as a side with white rice or sticky rice and this can be made ahead and refrigerated overnight or for one hour.

image1 (1)


  • 1 green mango, peeled and sliced into julienne strips (you can use any mangoes, even ripe ones)
  • 1 green apple, peeled and sliced into julienne strips
  • 1 small Thai chili (if you like extra spice add another chili)
  • 1 garlic clove, minced
  • 1 small shallot, finely sliced
  • handful of coriander, chopped
  • Peanuts or cashews (finely chopped) to top the salad

The salad dressing:

  • 2 tablespoon of fresh lemon/lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon  fish sauce
  • 1/4 teaspoon salt
  • Freshly ground pepper

(seasoning is to taste for this salad)


Step 1. Place the green mango, apple, chili, garlic, shallot in a bowl and toss.

Step 2. Add the salad dressing, coriander and nuts. Mix well and serve cold.

Step 3. ENJOY!


Kimchi fried rice with spam

I’m a big fan of Korean food and kimchi is one of them! This is a modified version of Dale Talde’s Spam and Kimchi fried rice, in this recipe I used brown rice instead for a healthier alternative to white/jasmine rice. Lately I’ve been making so many healthy substitutions which does not alter the taste of the end result at all!



Fried rice:

  • 1 1/2 cup of cooked brown rice or your choice of rice
  • Canola oil
  • 2 eggs, whisked
  • 1/2 can of spam (170g), diced into 1/2-inch cubes
  • 1 small onion, diced into 1/4-inch cubes
  • 2 cloves garlic, minced
  • 3/4 cup of Kimchi, drain, thinly sliced, keep the juice (I used store bought)
  • 1 tablespoon of unsalted butter
  • 1 bunch of chives (These were freshly picked from my grandma’s garden!), chopped
  • 1/2 teaspoon of Korean chili flakes or red pepper flakes
  • 1 teaspoon of sesame oil
  • Optional: 1 tablespoon of tomato sauce

*No salt needed in this recipe, spam and kimchi adds the salt!

To serve: fried egg 


How to make Kimchi fried rice: 

Step 1. 

Cook the rice accordingly, I used Sunrice brown rice and cooked it in a rice cooker.



Step 2. 

Heat 2 tablespoon of canola oil in a large pan over medium heat, when ready, pour in the whisked eggs and swirl the eggs around making sure they don’t overcook. The eggs should be softly cooked and takes around 30-45 seconds. Once done, place it aside on a plate.


Step 3. 

Pour 1 tablespoon of canola oil and continue heating over medium-high heat, add the diced spam and cook the spam until it’s golden brown on all sides for about 3 minutes.

Step 4. 

Once spam has browned on all sides, add the diced onion and minced garlic, keep mixing and cook until the onion has softened for about 2 minutes. To avoid burning the garlic, stir quickly and make sure your heat isn’t too high.

Step 5.

Add the tomato sauce and stir for 30 seconds, add the sesame oil and chili flakes. Stir for another 30 seconds to bring out the flavours.


Step 6.

Keep stirring, making sure nothing sticks. Add the kimchi and butter and cook for about 1 minute, keep stirring. Here is where you can add in a dash of water and the kimchi juice (1/3 cup) and pour it all over and keep mixing.


Step 7. 

Add the brown rice, mix thoroughly, then add the cooked egg and chives. Break apart the egg into small pieces with a wooden spoon, make sure everything is mixed well.

Step 8. 

Divide into bowls and serve with a fried egg (optional).









Beef chimichanga


My favourite cheap eats at university consists of $5 beef chimichanga, over the break I was craving for it so much that I decided to recreate it at home and they tasted phenomenal! Beef chimichangas are filled with ground beef, refried beans, tomatoes, seasoned with oregano, cumin, chili powder and served with delicious guacamole and sour cream!

Beef mixture mmm


  • 500g ground beef
  • 2 cups of cooked brown rice
  • 1 small onion, diced
  • 3- 4 garlic clove, minced
  • 250g refried beans
  • 1 can of finely chopped tomatoes (450g) (Ardmona rich and thick)
  • 50g tomato paste (I used Leggo’s sachets)
  • 1/2 teaspoon of oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Vegetable oil

To assemble the tortilla: 

  • Tortillas (10 inch)
  • 1/2 a cup of cheddar cheese (I mixed it with mozzarella)
  • Guacamole
  • Sour cream
  • Tooth picks

*Optional 1/4 cup of chicken stock to glaze over the meat, this prevents the meat from drying.


Step 1. Heat the pan on medium heat, add 2 tablespoon of vegetable oil and brown the ground beef half way and add in the diced onion.

Step 2. Once the beef is cooked and the onion has become brown, add the minced garlic, cumin, oregano, chili powder and cook for 1 minute.

Step 3. Add the tomato paste and stir for 30 to 45 seconds, then add the refried beans and can of diced tomatoes, continue cooking for a few minutes to bring out the flavours. Here is where you can add the chicken stock.

Step 4. Add 1/2 a teaspoon of sugar to balance the tomato sauce mixture, place the pan of beef mixture to aside. (Remember if the consistency is not up to your liking you can continue cooking to reduce the sauce or add more chicken stock.)

Step 5. To assemble the chimichangas, place one tortilla on a plate and place a thin layer of brown rice towards one side of the tortilla,  1/3 cup of the beef mixture over the rice and sprinkle the cheese mixture on top. Fold the tortilla over covering the filling, next fold the sides of the tortilla and roll to the end. Using the toothpicks secure the top, middle and bottom edge.

Step 6. Heat 2 inches of vegetable oil over a frying pan. Fry 2 chimichangas or 1 at a time, about 2 minutes each side until golden brown and crispy. Place chimichangas on paper towels to drain.

Step 7. Serve the chimichangas with guacamole and sour cream, make sure to eat them straight away while they are still crispy and warm!