Update from a Mrs

It has been quite some time, two months exactly since my last post. In the past two months I have become addicted  to Aaron Sorkin’s fast paced ‘Newsroom’ and I have poured over many healthy lifestyle blogs.

Most notable is my changed status from engaged to ‘Just Married’. Future hubby is now ‘husband’. Future wife is ‘wife’ or as I like to think ‘super wife’.

Whilst I sip on my organic super berries tea; a noticeable change from an espresso (albeit decafe this late in the evening), I find myself questioning where the last 60 days have gone?

These last 60 days can be categorized into three parts. Although I adore ‘Eat Pray Love’, both the novel and the Julia Roberts’ film,  I won’t attempt to become Elizabeth Gilbert. Simply put; India, Italy and Bali are somewhat more exotic than Brisbane and the Sunshine Coast, however, here is abridged version of my last 60 days. Just substitute the Pray for Health.


An attempt to live a more full, healthy, energetic life.

Switching juice for coconut water, coffee for herbal teas (on most occasions),  and stationary couch time for yoga & walks.

Spinach, Pumpkin & Ricotta Pie 
(a recipe inspired and adapted by Nat Kringoudis)

As the time I made this dish, husband was still ‘future hubby’ and we decided that this Spinach, Pumpkin and Ricotta Pie was a family keeper.  This beautiful pie is gluten free and packed with flavour. The base is made from brown rice, and the addition of roasted pumpkin gave the pie a sweetness which melted in your mouth.  You will be pleased to know that this healthy recipe calls for one my favourite ingredients butter! Real butter. Recipe to follow.

Spinach, Pumpkin and Ricotta Pie


Base: 2 Cups of Brown Rice, 30g Butter, 2 x Eggs yolks (keep whites for filling)

Filling: 500ml fresh ricotta, 2 bunches spinach chopped, 1/4 butternut pumpkin, 2 x whole eggs (plus whites left over from base) *You can use silverbeet, kale, baby or frozen spinach.


Cook one cup of brown rice in 2 -3 cups of water until al dente. While rice is cooking roast the pumpkin in a hot oven. Mix cooked rice with the butter and egg yolks until the butter is melted. Gently press this mixture into a pie dish. Bake in a moderate oven for 15 minutes until the base is crispy.

Combine ricotta, spinach, whole eggs and add in roast pumpkin.

Cover the rice base with the vegetable mix bake for 20 minutes.


Bliss. Joy. Gratitude. Happiness. Love
Married the love of my life & my best friend.
Surrounded by the dearest family & friends. 

E & G 28.09.12


Honeymoon became a Sunshine Coast food safari.

Reviews and photos on their way.

Always with love,


Published by emmyoneill


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