Foodie Money & Healthy Meals 🍽️

Mantra: "Money comes easily and frequently." – The Secret

I hope you all had an amazing first week of February! Welcome back to another edition of The Skinny Chef Diaries! 

Now that the madness of Janu-worry (ugh, school fees and unexpected expenses!) is behind us, I hope you’re all breathing a little easier. Because guess what? New month, new energy, new wins!

So, let me spill the tea on what’s been happening with The Skinny Chef! This week’s blog is lighthearted and fun—I’m sharing personal updates, money wins (and losses!), and of course, delicious, easy meals to keep you going in the middle of your daily hustle.

If you’ve been rocking with me for a while, you know this blog isn’t just about recipes—it’s about my real-life journey. The highs, the lows, and everything in between. So grab a snack and let’s dive in! 🍿

📚 Book Sales & Manifestation Magic! ✨

ICYMI: My book has officially been out for a whole year! 🎉 So how are sales going? Well, thanks to this blog, way better than before—but I’m always aiming higher!

Let me tell you, being a self-published author is not for the faint-hearted. I’m my own marketing team, sales rep, and brand ambassador on top of my full-time job. Whew! So, if you’ve snagged a copy of The Skinny Chef Diaries on Takealot or Amazon, do me a solid and leave a review.

Seriously, that 2-minute review could change the game for me! 🙏

And speaking of game-changers, if you read my previous blog on manifestation, you know I’ve been putting it into practice every single day—and guess what? It works!

💡 My biggest wins?✔ 

Work ethic: I’ve leveled up in a huge way! Visualizing my success makes execution so much easier.✔ 

Mental clarity: My focus has gone from blurry to laser-sharp.✔

 Morning & Night Routine: 

I practice visualization every morning and before bed—focusing on the color green for relaxation.Trust me, this works. Don’t believe me? Try it! And if you haven’t read my blog on manifestation yet, go check it out now—you won’t regret it! 😏

💸 Money Moves for The Skinny Chef

Let’s talk money, honey! 

I know, I know—people say money is a taboo topic. But listen, if I’m going to ride the success train, I need to talk about it!

Now, let me tell you—January was hands-down my best start to a year EVER. 🎉 A few consulting gigs literally fell into my lap! Major win!

BUT… I also had to turn one down because the client didn’t want to pay me what I’m worth. And you know what? I have zero regrets. Because now, I know my value, and I refuse to settle for less. Period.

Now, let’s talk financial glow-up!

💡 Here’s what I’ve learned about money so far:✔ Accountability – When I say I’m going to do something, I DO IT. Speaking it into the universe holds me accountable!✔ Awareness – Talking about money openly has made me so much more mindful of where it’s going.✔ Growth & Learning – The more you talk about finances, the faster you realize what’s working (and what’s not).

And guess what? I have a secret weapon—her name is Shadre, and she has tamed the wild financial beast inside me! 😂

🍽️ Easy, Delicious, Healthy Meals on the Go!

Alright, let’s get to the best part—FOOD! 😍🔥

This week, I’m sharing two quick, delicious, and super healthy recipes straight from The Skinny

Chef Diaries!

🍄 First up: Broccoli & Mushroom Risotto – creamy, dreamy, and packed with flavor! 🌱

Risotto is a northern Italian rice dish, cooked with a broth until it reaches a creamy consistency. This dish brings back a memory of when I was asked to work on the pasta section by the chef de cuisine at Sartoria restaurant. This upset the majority of the brigade; a non-Italian running the pasta section was unheard of.

Here the short-grain rice, which is traditionally used in the classic recipe, has been substituted with barley, a versatile grain rich in many nutrients and which packs some impressive health benefits too. Barley improves digestion, aids in weight loss, lowers cholesterol levels, assists in preventing gallstones, and reduces the risk of type-2 diabetes by lowering blood sugar levels, all because of its richness in fibre, magnesium, selenium and copper. The broccoli and mushrooms in this recipe add flavour and texture and are both low in carbohydrates.

Ingredients

• 2 tablespoons olive oil

• 1 medium white onion, finely chopped

• 3 garlic cloves, chopped

• 1½ cups pearl barley

• ½ cup white wine

• 200g mixed mushrooms(of choice), sliced.

• 200g broccoli cut into small florets

• 4½ cups vegetable or chicken stock

• 4 table spoons grated parmesan cheese

• 1 handful parsley, finely chopped

• 1 tablespoon butter

• Salt and pepper to taste

Serves 4

1. Place a large heavy sauce pan on medium heat and add olive oil. Once hot, add onions and sauté with some salt and pepper for 5 minutes until the onions are translucent.

   
   

2. Add the chopped garlic and cook for another minute.

   
   

3. Add your choice of sliced mushrooms, sauté until the liquid from the mushrooms is released and evaporates.

   
   

4. Raise the heat to high and add the barley. Mix it in so the mushroom and onions coat the barley, and then cook for another minute.

   
   

5. Pour in the white wine and stir until it is absorbed and the alcohol has cooked down.

   
   

6. Stir in 4 cups of stock, bring the heat down to low and simmer for about 20 minutes, until the barley begins to get tender, checking occasionally. Then add cut broccoli and simmer for a further 15 minutes (stirring occasionally and adding the remaining stock if the risotto looks dry).

   
   

7. Remove from the heat, add grated parmesan, butter, parsley and salt and pepper to taste.

   
   

8. Let the risotto breathe for 1 minute and serve.

🐟 And last but not least: Hearty Fish Soup – warm, comforting, and loaded with nutrients! 😋

My brother Joel and his wife Tshepiso have always loved hosting. The best parties to

this day take place at their home. These parties provided me with many opportunities to whip up one of my favourite dishes.

This hearty, healthy fish soup recipe is a great winter meal, with various nutritional

benefits. The mussels are a great source of protein and iron, and are low in fat content. Hake is low in calories and contains a considerable amount of micro-nutrients.

The red peppers contain vitamins A, C and folate, and the vitamin C helps with the

proper absorption of iron. This hearty fish soup is an all-round healthy option for

weight loss as it is low in calories and gluten-free, and it can also benefit anyone

with anaemia.

Ingredients

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 garlic cloves, crushed

• 2 celery stalks, diced

• 1 large red bell pepper, cubed

• ½ cup dry white wine

• 1 small lemon, juiced

• 1 teaspoon parsley, chopped

• 1 teaspoon oregano, chopped

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 cups fish stock

• 2 cans diced tomatoes, not drained

• 2 tablespoons tomato paste

• 250g hake fillets

• 250g mussels, scrubbed and cleaned

• 2 tablespoons fresh basil, chopped

Serves 4

Ingredients

1. Heat olive oil in a large pot over medium to high heat. Add onion and cook for 6 to 8 minutes until fragrant, stirring often. Stir in garlic, celery and bell pepper. Reduce to medium heat and cook for 5 minutes more.

   
   

2. Add wine, lemon juice, mussels, chopped parsley, oregano, salt and pepper. Cover with a lid and cook for 5 minutes until the mussels have opened and most of the liquid has evaporated. Discard any mussels that have not opened.

   
   

3. Stir in the diced tomatoes (including the liquid from the can), fish stock and tomato paste. Cook for 10 minutes uncovered, or until bell peppers are just tender.

   
   

4. Cut hake into small, bite-size pieces and stir into the soup. Bring to a low boil and simmer 5 minutes, or until fish is tender and flaky.

   
   

5. Remove from heat, stir in basil, and serve

   
   

And that’s a wrap, Skinny Readers

Thank you SO MUCH for tuning in. Your support—just by reading, sharing, and engaging—fuels me to keep going! 💖

Until next time—stay safe, stay healthy, and most importantly… stay SKINNY! 

📍 Same time, same place next week! See you then! 

Creative Director: Shadre Leonard