Mrsfoodiemumma – Marie Muccio, foodie, wife and mum of three – inspiring you to get excited about food!

You may have already asked yourself this question today or have been asked by your children or partner. You had every intention of being organised, of planning ahead but life got in the way. You even opened that recipe book the other day only to close it again when you saw the 25 ingredients you would need but didn’t have!

Instead now you are peering into your fridge trying to work out what you could throw together that would be acceptable as a healthy and nutritional dinner for your family. This is a daily struggle for many. Being a mum of three kids under six, I know all about life getting in the way!

This is how Mrsfoodiemumma came to life – I started sharing what I was making for dinner on Instagram and Facebook, as well as some breakfasts and snacks. I want to inspire and motivate others to get organised, get back in the kitchen and create delicious and healthy meals for your families to enjoy together! Life is too short to eat just ordinary. Every day is a new opportunity to try something new, so let’s make 2019 about great food. Who’s with me?

With that said, let me introduce you to the Poke bowl, pronounced ‘Po-kee’ a native Hawaiian dish which you can now find at many trendy cafes. Its traditionally made with raw fish but you can use any type of roasted veggies or cooked meat. This recipe is with smoked salmon which makes it even easier as there is no cooking required so it’s perfect for those hot summer days when you don’t want to be using your oven. What I love about this dish is it’s so versatile! When I’m making it for my kids I love to add broccoli and sweet potato or rice but you can literally use any veggies that they will eat ! It’s vibrant, it’s fresh, it’s healthy, it has the wow factor but yet it’s so easy to make!

I hope you will enjoy trying this and experimenting with different types of ingredients. Xxx

RECIPE (makes 2 bowls)

1 cup quinoa rinsed
2 carrots peeled and grated
1 avocado, halved, skin removed and sliced
2 cucumbers thinly sliced (use a mandolin or a vegetable peeler will also work)
4 radishes thinly sliced
4 thin slices of smoked salmon or trout
Spring onions, sesame seeds and poppy seeds to garnish


1/4 cup soy sauce
1tbs sesame oil
1tbs fish sauce
1tbs white wine vinegar
1 garlic clove crushed
1 thumb fresh ginger grated


To cook your quinoa place in a saucepan along with 2 cups of water and 1tsp salt and cook on med heat. Once it starts to simmer reduce heat to low, cover with a tight fitting lid and cook for 15 minutes. Turn off the stove and remove from heat leaving it to sit for further 15 minutes. Remove lid and fluff it up with a fork.

This method should give you perfectly cooked quinoa every time!

For the dressing, combine all ingredients in a jar and seal with a lid and shake well until combined. Set aside. To assemble your poke bowl get yourself a couple of large shallow bowls. Place around half cup of the cooked quinoa in each. Then arrange on top the carrot, radishes, cucumber, salmon and avocado. Sprinkle the salmon with sesame seeds and the avocado with poppy seeds and garnish your bowl with some sliced spring onions. Serve the dressing on the side in small individual bowls. Pour the dressing over the top and dig in!



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