What’s Up Doc?
With 365 days in a year, I suppose it makes sense that there is such a thing as International Carrot Day. Honest, it does exist and it’s today! I couldn’t resist […]
Author Archives: thegoodfoodtheory
The Good Egg
It’s Good Friday today! Since it is Easter I could write a post about chocolate and tell you about the cocoa percentage and type of fat used. I won’t though […]
Figs on Friday
Need a little inspiration for nutritious and tasty breakfast ideas? The featured picture only takes about a minute longer to make than your usual spread on toast. Simply spread some […]
Simple sweet carrot salad
This recipe works nicely with the addition of meat such as pork, chicken or fish. Alternatively it can be enjoyed simply as is! With about 3.5 serves of vegetables per […]
Fact #2 Sea Salt vs. Table Salt
I must admit that for a while there I was using sea salt. Actually I’ll be honest, probably at least five years. Originally I found myself using the considerably more […]
Halt the Salt!
Did you know that it’s World Salt Awareness Week Monday 11th – Sunday 17th March? That’s right, starting tomorrow! World Salt Awareness Week is run by the World Action on […]
Zucchini pasta with tomato and basil
Would you like a little trick to lighten your pasta? Mix your pasta with zucchini! If you have spaghetti – julienne the zucchini. Fettuccine – peel into ribbons. Penne – […]
Fact #1 Energy vs. Kilojoules
Imagine that you have two similar food products in front of you. Let’s say boxes of cereal. One states ‘high in energy’ and the other ‘high in kilojoules’. Considering only […]
It’s a balancing act
Maintaining your weight is based on balancing your energy intake with your energy requirement. Your energy intake is the number of kilojoules in the food and drink you consume. Your […]
Chicken, corn and ginger soup
A combination of three factors led me to throw together this delightfully simple soup: I was feeling rubbish, hence I was feeling lazy, and there was leftover creamed corn in […]
The Good Food Theory 