Friday, 12 April 2013

The Chocolate Diet - Part Two

Disclosure: I have been provided with product for a review.
All opinions are 100% my own.

I have just started on my third week of chocolately, dieting goodness.

I am surprised that:
  • I am not at all sick of chocolate yet and it just proves to me, that I probably would never be sick of chocolate.
  • The shakes do actually fill you up.
  • It does appear to be working.
  • It tastes good.

I have lost 2 kilos to date and I am finding it easy to stick to. I know that I would be losing more weight if I was to include some form of exercise in my day, like walking or getting on the exercise bike.  But I do hope to start doing a little bit of exercise, every morning in the following week. So we will see how I go. 

I have found that if I have the sachet in some low fat milk for breakfast, it will satisfy me right up until lunchtime. Then I mix it with water for my lunchtime drink. I found it is does taste good either way. But yes, I do prefer it with milk. If you shake it vigorously for a minute or two, it gets a lot thicker, yummier and fills you up more!

It is satisfying my craving for chocolate. Usually when I crave chocolate, I will buy a large block, and then I tend to over indulge. But I am just loving my little block of chocolate as my after dinner treat every night. It is satisfying me.

I'd love to share just one of the delicious recipes that are in the meal plan with you.

This is the Roasted Sweet Potato, Zucchini and Feta Frittata Squares
Cooking Time 50 minutes and serves 5.


2 medium eggs
1 medium egg white
1/8 cup of low fat milk
30g goats feta
150g sweet potato
1/2 medium zucchini
1 tablespoon mixed dried herbs
1 medium tomato
olive oil spray

  1. Peel and dice the sweet potato. Place in a preheated oven 200°C on a baking tray lined with non-stick paper. Spray with the olive oil spray and roast for 25-30 mins. Leave the oven on. 
  2. Grate the zucchini and squeeze out the excess moisture, dice the tomatoes. Place zucchini, tomatoes, eggs, egg whites, milk and goats feta in a bowl and mix to combine. 
  3. Line a loaf tin with baking paper. Place the sweet potato evenly in the base of the tin. Pour the egg mixture over the top and sprinkle with the mixed herbs. 
  4. Reduce the oven temperature to 180°C and bake the frittata for 20-25 minutes until golden. 
  5. Allow to cool before removing from the tin. Cut into 10 even portions. 
Cooking Tips

2 portions = to a main meal with salad greens
1 portion = to a light meal/snack

The Chocolate Diet is available exclusively at Priceline Pharmacy.

I am having great fun on this diet. That is not something that you hear every day!


Saturday, 6 April 2013

Dilmah Real High Tea Challenge 2013

I am rather partial to a proper cup of tea, made in a beautiful china teapot, poured into a beautiful fine bone china cup. My mum always used to say it is the cup that cheers. Sometimes when I am feeling emotional or a bit down there is nothing that hits the spot better.

Have you ever had the opportunity to go to a proper high tea with all the trimmings? I was lucky enough to go to one a little while ago. It makes you feel so special, like you have been transferred back in time to a gentle, bygone era. I loved it!

Of course to have a special high tea experience you need a good quality tea and Dilmah is one of the best.

The family owned and traditional tea company Dilmah, is hosting the ‘Real High Tea Challenge’ 2013.

The search is on for chefs and tea enthusiasts Australia wide to create a culinary masterpiece using the very best Dilmah products.

The winner will receive a once in a lifetime all expenses paid VIP trip to the home of Dilmah tea, Sri Lanka.

The competition inspires passionate foodies to create an awesome high tea experience that emphasises the importance of a good tea in the high tea tradition.

Last year’s competition saw foodies create exquisite delicacies such as tea candied macadamias, tea infused chia macarons and lychee and strawberry tea sangria.

The judges are renowned bar tender and mixologist Robert Shinkel, with many years of experience and expertise; tea expert Dilhan C. Fernando, son of Dilmah founder Merrill J. Fernando; and Black Hat chef Bernd Uber. They will be accessing contestants on their original tea-based cocktails, mocktails, tea-infused dishes and tea and food pairings.

The contestants will be scored on their ability to use tea as the key ingredient in their creations. Showing the versatility of this humble beverage.

The Challenge was developed in 2007 by the Fernando family in Colombo.

Dilmah founder Merrill J. Fernando is thrilled to be hosting this competition in Australia for the third year in a row. He has said “Dilmah is excited to see what talented Australian cooks will dream up in 2013. We are also very pleased to host the winning contestant in beautiful Sri Lanka, visiting the Dilmah tea gardens and staying at the luxurious Ceylon Tea Trails bungalows.”

Entries are now open and are required to be submitted online by the 20th May, 2013. Entries will be judged and shortlisted. Those shortlisted contestants will then be invited to a regional challenge event in their capital city to present and serve their high tea entry. Entrants will be judged using a points system and then the top contestant nationally will win an all expenses paid trip for two to spectacular Sri Lanka.

To enter and for more details including dates, full criteria and prize package please visit:


Disclaimer:  I wrote this as a tea lover and enthusiast. I didn’t receive any payment or product for writing this post. All thoughts and opinions are 100% my own.
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