Hey lovely ladies!

I hope you’re all doing amazing this week! We are finally back home after 2 big trips away. The first was to England which I’ve talked about in my previous blog but the latest one was over to WA - my home state to spend some time with my Dad. He suffered complications from an Appendectomy on our return to Oz and after my arrival in WA he suffered a heart attack and was very unwell. Thankfully he is on the mend now and doing well. Thank you to everyone for your love and support and the special friends who bolstered me up when I needed it, picked me up from the airport and were just there for big talks and cups of tea. Seriously, I'm just so grateful, thank you so much xx

Something new for the blog this week that I’m wanting to do on a more regular basis and that is talk about health.

I am a huge advocate for healthy eating, exercise, and lots of water and sleep, and I have pretty much followed this my whole life. In fact it is a HUGE passion of mine - HUGE!

As part of my blog here at Roar & Foam,  I just want to share with you from time to time, recipes and other tips just for your interest, and also because I just want to share my interest in health and fitness and beauty, so I hope you enjoy this new direction.

So let’s talk food. If you're like me then you constantly think about food. I’m constantly trying to not eat too much of it, not eat too little of it and still enjoy a big variety of whatever I like. As I have a big appetite, I have to be very disciplined and try to stick to my 3 meals a day and I rarely if ever snack. Snacking definitely works for some people but not for me, I have to be pretty strict about it or I will easily put on weight, I also can’t miss meals and I have to have dark chocolate every single day!  I just go completely lah lah or hangry as my hairdresser says if I skip meals or don't get chocolate. I also exercise every day even if it’s just a 30 minute walk. It’s definitely good for my mental health I think more than my physical. It’s my de-stress time and my time to think and it’s truly where many of my creative ideas take shape. Saying all of this though it is perfectly ok, in fact it is necessary to occasionally lash out on your fav takeaway, just not every day lol!

So anyway in this blog, I wanted to share with you this recipe that I made for lunch today. I recently saw a similar recipe come through on Facebook which I have made a few times but I have now adapted it to make it my own and I think it’s heaps better! Try it and let me know what you think! My hubby loves to add chicken to it but as I’m a vegetarian and gluten/lactose intolerant, I love it just the way it is! It’s almost a little mexican in flavour. 

Lots of Love Janine xxxx 


Quinoa Veggie Bowls

You will need: a baking tray, quinoa, vegetables, chickpeas, coconut oil, garlic & onion powder, salt & pepper, light sour cream, mixed herbs, and a lemon.

What to do: 

Pre-heat your oven to 220 degrees.



Then using a cup of Quinoa (Keen-Wah) and 2 cups of cold water in a pan. Bring to the boil on the stove top, then reduce to simmer. You will need to stir regularly until the water is completely evaporated and the quinoa is cooked and developed into a rice like consistency. 





You can use any veggies you have to hand. Today I’ve used red capsicum, brussel sprouts, yellow squash, sugar snap peas, broccoli,  & a red onion. I love to add sweet potato but was out today. Chop them into bite sized pieces. 

You will also need a tin of chickpeas preferably organic (drained and rinsed).

Arrange the chopped vegetables on a baking tray (I like to line mine with baking paper) and also add the chickpeas.  


Drizzle with coconut oil. You can use olive oil or another vegetable oil if you desire but I love coconut oil, it’s so good for your digestion and skin health.


Sprinkle on garlic powder and onion powder and season if you like with salt and pepper.


Pop into the oven for 20 mins.


While the veggies are roasting, prepare the dressing. You will need light sour cream - I use Liddell’s lactose free as I’m lactose intolerant (I know it’s just not fair!) you will also need some mixed herbs, the ones I’ve used are a blend of oregano, basil and parsley. You can also use coriander if you like it. Mix together in a small bowl with the juice of half a lemon. 

Once everything is cooked spoon the quinoa into a bowl, top with the cooked veggies & chickpeas and last but not least add the dressing! 


Voila! Simple,delicious, super nutritious and nutrient dense!  Eat and Enjoy x

October 04, 2017 — Afterpay Integration