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Shop: luxe cutlery

Showing all 9 results

Kuro Dipped Chopsticks Set 2 Pairs Black / Gold
$15.00 Add to cart
Kuro Dipped Chopsticks Single Set Black / Gold
$10.00 Add to cart
Kuro Dipped Cutlery Set Black / Gold
$29.00 Add to cart
Luna Dipped Chopsticks Set 2 Pairs White / Gold
$15.00 Add to cart
Luna Dipped Chopsticks Single Set White / Gold
$10.00 Add to cart
Luna Dipped Cutlery Set White / Gold
$29.00 Add to cart
Petale Dipped Chopsticks Set 2 Pairs Rose / Gold
$15.00 Add to cart
Petale Dipped Chopsticks Single Set Rose / Gold
$10.00 Add to cart
Petale Dipped Cutlery Set Pink / Gold
$29.00 Add to cart

EXCITING NEWS ⚡️ I’ve just launched a little

EXCITING NEWS ⚡️ I’ve just launched a little web shop stocking my favourite cutlery sets 🤩

I’ve been featuring these in most of my images, and I get a tonne of questions about them! I decided to finally make them available to you all (well, those of you in Aus for now 😉).

What’s your favourite colour??
Black 🎩 Pink 🍧 or White ☁️??

Click through the product tags to shop now ⚡️ FREE SHIPPING Australia wide for orders over $50!!!

I love protein-berry smoothies but I also love a p

I love protein-berry smoothies but I also love a pretty pink cocktail (or 3) 🤫 As the silly season approaches, here’s a little reminder that you can work towards your fitness goals and still enjoy a couple of drinks, a slice of cake or the occasional indulgence.

A healthy lifestyle is one that you can sustain. Instead of getting caught up in an ‘all-or-nothing’ mindset, eliminating entire food groups or feeling guilty about enjoying the things you love, find a time and place for both.

Figure out a balance that works for you, everything in moderation, and all that jazz 🍸

Chilli con carne is my go-to lazy lunch prep recip

Chilli con carne is my go-to lazy lunch prep recipe. Low on effort and big on satisfaction- a bowl of chilli always ticks all the boxes 🤤

I’ve used kangaroo mince, slowly simmered with spices, beans and loads of veggies (capsicum, onions and carrots) for a big, nourishing bowl of goodness.

420kcal / C: 45g / F: 7.8g / P: 40.7g

Click through the link in my bio for the full recipe 😉 @therese.spoon

Healthy Protein Waffles topped with yoghurt, chia

Healthy Protein Waffles topped with yoghurt, chia jam and berry compote 🍓🍓🍓 Does this spell out Good Mood Food or what??

I’ve made these with wholemeal flour + a scoop of @upliftfood Daily Uplifter- made with gut healthy ingredients such as prebiotic Jerusalem artichoke, green banana resistant starch, high vitamin D mushrooms and mood supportive probiotics. #gifted

A nutritious breakfast that ALSO tastes like a treat is a sure way to start the day feeling invincible! 💪🏼

INGREDIENTS (for 3 waffles)
- 1 cup wholemeal flour
- 1 scoop @upliftfood Vanilla Protein
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg
- 1 cup hazelnut milk (or milk of choice)
- 1 tsp vanilla extract

TO MAKE
- Combine the dry ingredients in a bowl and mix thoroughly
- Combine the wet ingredients in a second bowl and whisk to combine
- Pour the wet ingredients into the dry, whisk until smooth
- Heat up a waffle iron, gently grease with butter or coconut oil
- Pour the batter on and cook for 3-5 mins
- Garnish with yoghurt, honey and seasonal fruits

330kcal (for 1 waffle)
C 36.7g F 11.5g P 16g

Japanese Curry Udon; my ultimate comfort food!! If

Japanese Curry Udon; my ultimate comfort food!! If you’ve never had it; Japanese curry is slightly sweet and lightly spicy, the broth is thick like gravy, it’s typically served over rice or with udon noodles! It’s one of my favourite curries; combined with jammy soft-boiled eggs, chunky carrots and thick and chewy udon noodles; it makes an amazingly warm and comforting meal.

INGREDIENTS- To Serve 2
- 2 large eggs- soft boiled
- 2 servings fresh udon noodles (approx. 360g)
- 10 ml olive oil
- 1 small brown onion (120g)- chopped
- 1 tsp ginger- minced
- 1 clove garlic- minced
- 2 carrots (60g)- sliced
- 750 ml chicken or vegetable stock
- 1½ tsp Worcester sauce
- 2 tsp honey, maple syrup or brown sugar
- 1½ tsp soy sauce
- 2 tbsp cooking sake
- 3 cubes Japanese curry roux- found in Asian supermarkets

Additional Toppings
- 1 stalk spring onions- finely sliced
- ½ tbsp toasted sesame seeds- use a mix of white & black
- 1 pinch togarashi furikake (Japanese spice powder)

INSTRUCTIONS
- Soft-boil the eggs in a small pot of boiling water (approx 5-6 mins), then set them aside
- Cook the udon noodles in boiling water- follow the packet instructions as cooking time will vary. Drain, then set aside
- Heat the olive oil in a saucepan on medium-high heat. Add the onions, and cook for 3 minutes until softened. Add the ginger and garlic, and cook for a minute
- Add the carrots, and stir to combine. Pour in the stock, then add the Worcester sauce, honey, soy sauce and cooking sake. Stir and bring to a gentle simmer. Add a lid to the saucepan, reduce the heat to medium and simmer for 8 minutes or until the carrots are tender.
- Crumble the curry roux into the saucepan with your hands, and stir continuously until the roux dissolves and the curry thickens. Add the udon noodles into the curry and stir to combine.
- Serve the noodles into two serving bowls. Peel and cut the eggs into halves, and add them on top
- Add any additional toppings you desire

Calories: 568kcal
Carbs: 80.9g Fat: 18.2g Protein: 15g

Get the full recipe via the link in my bio! @therese.spoon

HELLO WEEKEND 🌸 The flowers are blooming, the b

HELLO WEEKEND 🌸 The flowers are blooming, the bees are buzzing and the sun is shining 🌞 Who’s ready for the weekend?! 🐝

GOOD MORNING ☀️ I’m starting the day on a hi

GOOD MORNING ☀️ I’m starting the day on a high with this Berry & Cacao Chia Pudding!!

Chia seeds in coconut milk with protein powder, cacao, @yoproau strawberry yoghurt and berries 🍓

To make 2 servings:
- 1 scoop protein powder
- 1 tsp cacao powder
- 180 ml almond coconut milk (or milk of choice)
- 3tbsp chia seeds @thechiaco
- 120 g raspberries
- 200 g strawberries- chopped
- 200 g yoghurt @yoproau
- 36 g granola or toasted oats @jordanscerealsaustralia

To make:
- Combine the protein powder and cacao powder with the coconut milk and stir until smooth. Add the chia seeds, mix and leave in fridge overnight to set
- Combine the strawberries and raspberries- and divide them into two jars- reserving a few to garnish later
- Create a second layer by spooning the chia mixture on top of the berries
- Create the third layer by spooning some yoghurt on top.
- Top with a handful of granola or toasted oats, and add the last few berries on top for garnish

Calories: 335kcal
C: 35.9g F: 9.8g P: 25.7g

Salmon Sashimi Bowl 🌈 colourful, effortless and

Salmon Sashimi Bowl 🌈 colourful, effortless and super duper delicious; perfect as the days get warmer. Raw salmon, cubed and sprinkled with sesame seeds, edamame, shredded carrots, seaweed salad, avocado, quinoa and sliced radish; topped with a delectable miso dressing and spring onions.

To Make 2 Bowls:
Miso Dressing:
- 1 tsp freshly minced ginger
- 1 tbsp miso paste
- 2 tbsp rice wine vinegar
- 2 tsp mirin
- 2 tsp honey or sugar
- 2 tsp sesame oil

Everything Else:
- 60 g quinoa (dried weight)
- 1 tsp kombu dashi powder (or seafood/vegetable stock)
- 60 g edamame beans
- 1 carrot- grated
- 40 g seaweed salad
- ½ avocado- cut into cubes
- 1 radish- thinly sliced
- 200 g sashimi grade salmon- cut into cubes

Optional Garnish:
- spring onions- sliced diagonally
- wasabi peas
- sesame seeds
- pickled vegetables

INSTRUCTIONS
- Add all of the ingredients for the dressing into a small jar. Close the lid and shake until combined. Set aside
- Rinse the quinoa, then cook according to packet instructions. Add the kombu dashi powder to the cooking water. Drain once cooked
- Shred the carrot, dice the avocado and thinly slice the radish. Defrost the seaweed salad and edamame
- Cut the sashimi into 1cm cubes.
- Assemble the poke bowl, dividing the ingredients onto two serving bowls. Section off small segments for each ingredient
- Drizzle over with the miso dressing, and add any additional toppings. Serve immediately 
Calories: 531kcal
Carbs: 43.3g Fat: 23.6g Protein: 35.6g

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© 2020 Therese Spoon

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