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Archive for the ‘reicipe’ Category

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Healthy Chicken & Cashews

Posted on: January 8th, 2019 by thealife_admin in 1 Comment

A very indulgent meal, made that little bit better for you!

My favourite low-carb alternative is cabbage, and I’ve used shredded cabbage in this recipe as a replacement for the traditional rice noodles. Of course, if you are making this meal for family and friends you can still incorporate rice noodles into the occasion, but where low-carb eating is concerned it’s the perfect substitute.

This is dish is one of many delicious meals that are part of our 8 Weeks to Thrive Group Program starting Feb 4.

Time: 30 minutes, Feed: 4


500g of chicken breast, sliced

2 capsicums – both red or a combination of different colours

1 bunch spring onions

¼ cup cashews

1/3 cup corn flour or besan flour

½ green cabbage
Olive oil


3 tbsp sweet chilli sauce

3 tbsp of oyster sauce

1.5 tbsp kecup manis

1 tsp of honey (optional)


  1. Make stir-fry sauce: combine all ingredients in a bowl, stir well, and set aside.
  2. Cut chicken into 1-2cm thick strips. Place corn flour or besan flour in a bowl and toss chicken through until well coated.
  3. Heat fry pan (or wok) over a high heat. Add oil and chicken. Stir-fry for 3-5 minutes or until chicken is golden. Remove from fry pan and transfer to a bowl. You may need to do so in 1-2 batches, depending on the size of your fry pan.
  4. While the chicken is cooking prepare the onion and capsicum. Cut the spring onion in 2cm pieces, using predominately the whites. Cut the capsicum into 1cm wide thick strips.
  5. In the same fry pan, add the onions, capsicum and cashews. Stir-fry for approx.. 5 minutes or until soft and slightly golden.
  6. While the veggies are cooking, thinly slice the cabbage.
  7. When the veggies are nearly done, add the cabbage and cook for a further 2-3 minutes until soften.
  8. Add the chicken and sauce. Cook until chicken is reheated and ensure the cabbage, veg and chicken are well coated.
  9. Serve and enjoy!

Chicken San Choy Bow

Posted on: August 2nd, 2018 by thealife_admin in No Comments

Bow down to this super simple but very tasty 15 minute meal.

Mix up the protein or make it vegetarian with tempeh. Add your own creative flare or stick to the basic.

This meal provides you with a hearty source of protein, good fats and essential nutrients.

Let’s dig in!

Time: 15 minutes

Feeds: 4

GF, DF (Ve optional)


Asian Style Dressing:


  1. Finely dice the onion and set aside.
  2. Dice the chicken breast into 2cm chunks and set aside.
  3. Warm a fry pan over medium heat with 2 tbsp. of olive oil. Add the onion and sauté for 1-2 minutes. Add the chicken and allow it to brown before turning – this may take 5 minutes. Turn once and allow to the other side to brown. Once browned, toss freely in the pan until cooked through. This may take 15 minutes all up. Season with salt and pepper.
  4. While the chicken is cooking, slice your cabbage into thin pieces. Place in a serving bowl and roughly break over coriander. Toss together with a dash of olive oil, the juice of ½ lemon and season lightly with salt and pepper.
  5. Wash and dry your cos lettuce leaves and set aside.
  6. Slice the avocado and set aside. Season with salt and pepper.
  7. Place all dressing ingredients in a bowl and whisk together. Set aside.
  8. Now you are ready to assemble your san choy bow! Start with the cos lettuce leaf, add your cabbage, avocado and top with chicken. Add a 1-2 tsp of dressing and voila. Dinner is served!


You can get meal plans, easy recipes and more when you visit Annalise for a Nutrition Consultation at The A Life.  Book in for you free Nutrition consultation Assessment today! 

Gluten Free Matcha Cookie Recipe

Posted on: July 5th, 2018 by thealife_admin in No Comments

Our favourite Matcha Cookie recipe, that we know you will love!  Formulated and perfected by Marty, inspired by his time working at Bobs juice Bar In Paris.

ps. The vegan option also tastes great!

Serves 16 – 18 cookies



4 Cups of Almond Meal

4 Teaspoons of Matcha Green Powder

1 Teaspoon of Organic Baking Powder

Pinch of Salt

½ Cup  of Organic Butter  (Coconut oil for a vegan option)

4 Spoons of Natural Sweetener – Honey (Rice Malt, Maple Syrup for Vegan Option)

1 Cup (or as desired) of 70% Dark Chocolate buttons (use dairy free for Vegan option). You can also use a block of chocolate, just chop it into small squares the size of your pinky nail.



Preheat the oven to 180 degrees celsius.

Lay baking paper over the tray you will be using.

Use a stainless steel mixing bowl or any big bowl.  If you have a mixer with a slow speed that would be optimal and quicker.

Put all the dry goods together (Almond meal, Matcha powder and baking powder) and mix it just with a spoon until the mixture is green.

If you don’t have a mixer I’d advise you to melt the butter (or coconut oil).  This just makes it easier the work with.

Add the melted butter or coconut oil with the sweetener into the dry goods.  Mix together until it all starts to bind together, or at least to a point where you can grab a handful, mush together and it won’t fall apart.

Add in the cup of dark chocolate buttons and mix by hand or by spoon until the chocolate buttons have been spread out nicely.

Using your hands grab some mixture about the size of ⅓ of your palm and roll into a ball. Flatten it to slightly thicker than your fingernail and lay them out on the baking tray.

Place in the oven and set a timer for 6 minutes.

Turn the front tray the back of the oven and bake for a further 4 minutes or until you see a slight brown on the cookies.

Once done carefully remove cookies from the tray and allow to cool for 15 minutes.


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