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Back in Melbourne, Hot Weather and Bacon Burgers

On Friday we made it back to Melbourne safely after our amazing holiday in the US and we were welcomed with some seriously hot weather! After experiencing an American Football game in -4 C weather Melbourne is feeling rather warm. Warm weather means BBQ’s for us so that’s exactly what we have been doing since we got home. BBQ’s are great for making simple and healthy meals, and also great for making really unhealthy meals if you feel so inclined. Beef burgers with balsamic bacon and red onion jam was our BBQ meal of choice yesterday.

This recipe is adapted from Ourlifeinfood.com



  • 4 rashers bacon, chopped into 1/2 inch pieces
  • 2 red onions, thinly sliced
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup water
  • Salt and pepper


(the original recipe had 2 rashers of bacon mixed into the burgers but we skipped this bit)

  • 500g Lean beef mince (preferably grass fed)
  • 2 tsp Worcestershire sauce
  • 2 tbs tomato paste
  • 2 tps Dijon mustard
  • Plenty of pepper and salt


  1. Mix the mince with the remaining ingredients and mash it all together with your hands. Form the burger mix into desired number of patties and set aside. If you’re using a BBQ get it started so its hot when your want to start cooking
  2. Heat a large fry pan and add the chopped bacon. Cook until browned and crispy. Set aside bacon but keep the bacon fat in the fry pan
  3. Add the sliced onion to pan with the bacon fat, and continue to stir the onion so it doesn’t burn. Once the onion has softened place a lid on the fry pan and leave the onion for approx 10 mins to get really soft
  4. At this point you can start cooking your burgers on the BBQ. Place the burger patties on the hot plate and flatten with a spatula. Cook on each side for approx 5 mins or until browned half  way through
  5. Add the balsamic vinegar, mustard, water and salt and pepper in with the onions. Give it a good stir and then add the cooked bacon. Place the cover on the pan again and let it simmer until it thickens
  6. Just before serving remove the cover from the frying pan and let the jam simmer down a little
  7. Serve the burgers with a big salad or in a bun if you prefer it that way. Top the burgers with your cheese of choice and then add the bacon jam on top

Get the BBQ nice and hot and make sure you have some healthy oil to cook them with

Cook that bacon!

Remove the bacon and cook the onion

Place the patties on the hot plate and flatten them out

Be sure to get your cat to help out in the kitchen..

Add the remaining ingredients and bacon to the onion jam

Remove the cooked burgers from the hot plate

Serve and enjoy!


Got any questions about these delicious burgers? Ask me in the comments below.

Kyle and I have a huge line up for you this summer, including tips on how to keep fit and healthy over the holidays so make sure you sign up to our email updates so you don’t miss out!

Bacon Sweet Potato (cakes) with Rocket

This recipe was meant to make sweet potato cakes, but we ended up using a little too much sweet potato so it turned into a kind of sweet potato/bacon/onion fried mash. All the same, it tasted very yummy. If you want to make sweet potato cakes just add an extra egg, or try first grating the sweet potato very finely. It would probably be easiest if you have a food processor grater for the sweet potato, but our mandolin grater worked fine. We served this delectable dish on a bed of rocket and little diced natural Nimbin cheese.

This recipe is adapted from this site.


  • 2 sweet potatoes, grated
  • 4 bacon rashers, cooked and crumbled
  • 1 onion, diced (or 4 shallots sliced)
  • 2 cloves garlic, minced
  • 1 handful fresh parsley, chopped
  • 2 eggs, beaten
  • 1/4 cup coconut flour
  • 1 tbs Cajun spice
  • Coconut oil, for frying
  • Salt and pepper


  • In a hot pan fry the bacon until crispy, then chop it up and set aside
  • Peel and grate the sweet potato and place in a large bowl
  • Add the bacon, onion, garlic, parsley and Cajun spice
  • Lightly beat the eggs and add them to the mix with the 1/4 cup coconut flour
  • Add some salt and lots of pepper and then stir it all together with your hands or a spoon
  • Heat the coconut oil in a pan, and once hot add the cakes to the pan
  • Cook for 5 minutes each side, or until golden brown
  • If it ends up like ours did you can just turn the mix every few minutes until its cooked through
  • Enjoy!

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The Easiest Recipe Ever – Grilled Vegetable Omelette

It’s been a while since my last recipe post! I’ve been a bit of a slacker here on the blog since we moved house, but I’m well and truly settled in now so I have no excuse not to have new recipes for you to try. Moving house was way more epic than I thought it’d be, being the first time I have actually had to move an entire house (not just my bedroom) and I totally understand now why people say it’s so stressful.

Moving house is definitely one of those times when eating mostly unhealthy take-away food seems like the easiest thing to do, but you can still make healthy easy meals in minimal time and with very few ingredients. We ate a LOT of bacon and eggs when we first moved in, firstly because we weren’t very good at grocery shopping after moving (the local supermarket isn’t awesome), and secondly because bacon and eggs are delicious!

This recipe is great for those crazy times like when your moving house and need to get rid of all the stuff in your fridge, or just busy days when it’s difficult to take the time to cook anything too complicated, or just ’cause its yummy and super healthy.

It takes all of about of about 10 minutes to make, and you can add any vegetables or extra ingredients you like.


  • 4 eggs (add or take away eggs depending on how many people)
  • 1/4 cup sour cream
  • 1/2 cup tasty cheese or cheese of choice (plus some extra for top)
  • 3-4 slices of bacon, cooked and roughly chopped
  • 1 head of broccoli, chopped into bite sized pieces
  • 1/2 a red capsicum, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, diced
  • Salt and pepper

You can add pretty much any ingredients you like to an omelette – use your imagination. Or keep it simple and just have a bacon and cheese omelette. Yummm…

[Read more...]

Best Ever Roast Vegetables with Haloumi

Friends of our’s put us onto this recipe, which originally comes from Nigella Lawson’s cookbook Nigella Bites. I added cauliflower at Kyle’s request. You can have this as a side dish with a roast, put it on a salad like we did, or just eat a big bowl on it’s own. Any way you have it, its awesome! Just be careful though, ’cause it’s hard to stop!


  • 2-3 potatoes diced into bite sized chunks
  • 1 large sweet potato, diced into large chunks (you want chop it big so it doesn’t cook too quickly)
  • 1 red capsicum, roughly chopped
  • 1 yellow capsicum, roughly chopped
  • 1 red onion, halved and then chopped into about 8 chunks
  • 4-5 pieces of garlic, separated with skin on
  • 1/2 head cauliflower roughly chopped
  • 200g haloumi, very thinly sliced
  • 2 tbs olive oil
  • Pepper

[Read more...]

5 Simple Steps for Delicious Creamy Porridge

If you like porridge, try it this way for brekky tomorrow. The overnight soaking makes for some seriously creamy and yummy porridge! It’s not exactly primal, but the soaking removes enzyme inhibitors which means you’re getting all the health benefits of oats. Make sure you eat your porridge with some good fat to stop your body processing it too quickly to avoid a morning sugar spike.

  1. Before you go to bed, place 1/2 cup of oats per person into a small pot and cover with water
  2. Add a tablespoon of yogurt and a pinch of salt to activate the enzymes and remove the phytates
  3. Place a lid on the pot and leave on the bench – go to bed
  4. In the morning when your ready for some awesome brekky, add some extra water or milk to your porridge mix and cook on the stove until its creamy and thick – about 10 mins.
  5. Spoon your desired amount into a bowl and add your choice of flavouring. I think the best mix is warmed raspberries, fresh cream and a teaspoon of coconut sugar.

Best porridge ever.

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Chicken and Ricotta Balls

When you scroll down and look at all the ingredients and instructions you might think “this looks too hard”, but believe me,  this was a very easy meal. No matter how busy you are, or how much work you have to do, there is always time to eat real, nutritious and delicious food.

All up I spent less the 45 mins preparing and cooking this dinner, and I was working slowly because I enjoy it. I really like putting my time and effort into a good meal, and even if I’m short on time I will still try to make something decent and healthy to fill me up, even if that is just a vegetable omelette (very easy to do in about 10 mins).

Monday is grocery shopping day for us, and that means planning out our meals for the week. This not only saves a lot of money by helping to avoid last minute shopping trips and take-away, but also means that even if we’re going to be really busy we can have meals prepared in advance. Try making meals on the weekend and freezing them, or just make way too much extra like we do and eat it for lunch/dinner on another day during the week.

Anyway, give this recipe a go and see how you like it. Meatballs are a perfect meal to store in the freezer as you can quickly and easily heat them up.

Makes approx 30 meatballs and serves 5-6. Simply add more zucchini for extra hungry hippos.


Chicken balls

  • Approx 500g minced chicken, or you can mince 3 chicken breast fillets (I got the butcher to mince it fresh)
  • 1 cup ricotta
  • 1/4 cup almond meal
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 1/4 cup fresh basil, minced
  • Salt and pepper

[Read more...]

Beef Goulash

I don’t love the cold months of winter, but I do love the tummy warming yummy hot food I can eat without feeling like I’m suffering from heat stroke. Before this attempt, I had never even tried beef goulash. I didn’t think it was going to be that amazing because I accidentally burnt the paprika when I was cooking it, but I was very pleasantly surprised to find out that I LOVE this stew! Tuesday’s are my lazy days so I had time to let it simmer for a good 3 hours. As you can probably imagine, the beef was melty and amazing!

Thanks to Mark Sisson for the basis of this recipe.

[Read more...]

Breakfast Cake with Stewed Apple and Rhubarb

First of all, yes we do eat cake for breakfast. Secondly, it’s getting really cold and really hard to drag myself out of bed at 5AM so I need something delicious to look forward to. This recipe is extra awesome because I have always loved stewed fruit, especially rhubarb. My dad used to make it from the home-grown rhubarb from our garden.

This recipe is very simple and you can change the fruits to whatever you prefer. Aside from the fact that this stewed apple and rhubarb is delicious its also a great option for people who usually struggle to eat fruit, especially people with digestive issues.

The coffee cake comes from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook. As usual we have altered the recipe a little to remove some of the sugar and add some nuts, diced apricot and currants. We have also left out the topping for this cake and simply sprinkled some coconut sugar on top instead. We always make the mix up the night before or at least 7-8 hours before baking to let the nuts soak.



  • 2 1/2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup almonds, chopped
  • 1 cup dried currants
  • 1/4 cup butter
  • 2 tbs Maple syrup
  • 2 large eggs

[Read more...]

Gluten-Free Healthy Anzac Biscuits

The one thing that I have been looking forward to in Autumn and Winter is baking. Hot weather and hot ovens don’t make a great mix.

Anzac Day today has been particularly bad weather so of course it made sense to create a delicious almond meal Anzac Biscuit alternative. Lucky I found this Paleo recipe which I unhealthified a little to make it more Anzacy (not real words, I know).


  • 1 cup almond meal
  • 1 cup oats
  • 1 cup shredded coconut
  • 1/8 cup coconut sugar
  • 1/4 cup honey
  • 1/4 cup butter (or coconut oil)
  • 1/2 teaspoon baking soda
  • 1 tablespoon water


  1. Mix together almond meal, oats, shredded coconut and coconut sugar.
  2. Combine and heat honey and butter together.
  3. Mix the baking soda and water and pour it into the honey and butter mixture.
  4. Pour liquid into dry mixture and combine well.
  5. Cover and store in the fridge to soak.
  6. Once mixture has hardened use an ice cream scoop to make 15-20 cookie dough balls.
  7. Pre-heat oven to 120°C.
  8. Cover a baking tray with baking paper.
  9. Place the balls on the paper and squish flat with the (clean) palm of your hand.
  10. Pop in the oven and bake for 30 minutes.

[Read more...]

Fluffy Buckwheat Ricotta Pancakes

This recipe was passed onto Kyle from one of his clients, and originally comes from one of Michelle Bridge’s recipe books. I love pancakes. For breakfast, lunch or dinner. Sweet or savoury. We had these one’s for lunch and had bacon and eggs with them followed by a couple with sweet toppings. Seriously good and super easy!


  • 1 egg
  • 1 cup Full fat ricotta
  • 310 ml milk
  • 1/2 cup buckwheat flour
  • 1/2 cup wholemeal self-raising flour
  • Butter for cooking

Assorted ingredients of choice for topping:

  • Warm blueberries/raspberries
  • Maple syrup
  • Lemon juice
  • Cream
  • Yogurt
  • Bacon and Eggs


  1. Whisk the ricotta, egg and milk together until smooth
  2. Whisk in the flours
  3. Lightly grease a hot pan with butter and pour small amounts of the mixture to make 2 medium pancakes or one large pancake
  4. Cook for 2-3 mins each side or until bubbles show through on top
  5. Transfer cooked pancakes to a plate and keep warm while cooking the remaining pancakes
  6. Serve warm pancakes with topping of your choice

My favourite topping is butter, warm berries, dollops of fresh cream and a drizzle of maple syrup all over the top! Omnomnom!