Michelle Boyd Real Food Cook

09/09/2026

A little sneaky peek at what I put together today! 😍

Next month I’ll be Hubsitting at Business Hubs Mawson Lakes & Semaphore while the owners are away. These gluten free morning tea boxes are my way of saying hello to the community there. 🍰

Inside the boxes: a fresh fruit box bursting with strawberries, blueberries, orange, rockmelon and grapes — and a baked goods box packed with GF lemon drizzle cake, GF brownies, GF choc chip cookies, and a cheeky little chocolate eclair on the side because why not. 🍫

Everything homemade, everything gluten free, everything made with real ingredients and a lot of love. If you're curious how I pulled it all together so effortlessly, one word: Thermomix®. If you'd love to know more, I'm happy to chat!

08/09/2026

Homemade pizza - so delish!

How can you make it healthier?

🍕use wholemeal flour - I like to swap about 30% of white flour for wholemeal
🍕 swap out the processed meats for chicken or turkey (or even leave them off altogether 😝)
🍕 add extra veggies like sliced zucchini or baby spinach
🍕 sprinkle on less cheese - perhaps use a stronger flavoured one like Parmesan in with your cheddar or mozzarella

What’s your tips for adding a touch of better nutrition 👇🏻

Can’t wait for warmer weather to come 🌞

07/09/2026

Can we talk about free-to-air TV for a second? 📺

I know, I know — not exactly the coolest admission in 2026. But last night there was a genuinely fascinating program about Ultra Processed Food and how Australia's Health Star Rating system actually works and I could not look away.

Here's the thing that really stuck with me. When you're time poor, stressed, and just trying to get dinner on the table, that little star rating feels like a lifeline. A quick shortcut to making a "good" choice for your family. Except, as the program explained in detail, the algorithm behind that rating is deeply flawed. You can end up with a highly rated product that is anything but healthy. Organic honey with 1 ingredient 🍯🐝 rates as 1 *!

This is exactly why I'm so passionate about real food. Not complicated food. Not expensive food. Just real ingredients, prepared simply, that you actually know what's in your food.

I've been a Thermomix® consultant for a long time now, and cooking for even longer. If you'd like some practical, no-judgement help getting more real food onto your family's table, I'd love to chat. A in-home demonstration takes about an hour and might just change how you think about weeknight cooking. 🌿

Drop me a message or visit www.realfoodcook.com.au 😊

04/09/2026

If you’re going to the Show today, you’ll find me & the team in the Jubilee Pavilion. I’m excited to see the Ovana 360 which automatically rotates your 🍕as it’s cooking!

04/09/2026

It's an automatic Yes from me :)

It's not a burger without beetroot and egg!

03/09/2026

At the front of a lot of cookbooks there is a section on essential cooking equipment.

If I was to write a cookbook (and I’m always marinating plans for one) these are the tools that I couldn’t live without.

What would be in the tool section of your cookbook?

02/09/2026

Asking for a friend… 🤔

Is there a market for a professional jigsaw puzzler?

Because I have been doing some serious research into this career path (see exhibit A) and I feel like my skills are being wasted in other areas of life.

I mean, let’s think about this logically. I have:
✅ An impressive inventory (this is only a suggestion of the stash)
✅ A commitment to the craft
✅ The ability to find one specific piece in 1000 that looks exactly like every other piece
✅ The patience of an absolute saint
✅ Absolutely nothing to prove to anyone

The job requirements seem straightforward. Sit down. Open box. Find edges first (non-negotiable). Spend three to five days in quiet, focused, meditative productivity. Declare victory.

I’m basically already doing this for free. Somewhere there is a business model here and I intend to find it.

In the meantime, if anyone needs a puzzle consultant, a puzzle reviewer, or just someone to sort the blue sky pieces from the slightly different blue sky pieces — I am available. 🧩

Resume available on request. 😂

01/09/2026

Let’s talk about ugly food. 😂

I made tuna patties for dinner tonight. And I’m going to be completely honest with you — before they hit the pan, they looked EXACTLY like cat food. Like, my cat (if I had one) would have been very excited about the pre-cooked version.

But here’s the thing about ugly food. It doesn’t care what it looks like. It just quietly gets on with the business of tasting absolutely delicious.

Tuna patties are one of those recipes that will never win a beauty contest and will never make it onto a fancy restaurant menu. They are beige. They smell like the sea in a way that is not entirely glamorous.

Food doesn’t have to be pretty to be good. Some of the best things I’ve ever eaten looked deeply questionable before they reached the plate. Bolognese. Lentil soup. Beef stew. Anything involving mince, really.

What’s your favourite ugly-but-delicious recipe? Drop it in the comments ⏬

31/08/2026

One of the highlights of my year is the Tammy's Table Business & Bliss Retreat. 🌿

Tammy and our committee put together a beautiful three day experience — a combination of small business owners working on their businesses and taking a little time for themselves too. It's exactly the kind of space I love being part of.

The generosity of our members never ceases to amaze me. The gift bags put together for this retreat were genuinely stunning. My contribution was a sample packet of my Nutty Granola. 🌾

This recipe is a special one. I created it for Ian, and it was one he truly loved. Putting it into those gift bags felt like bringing a memory of his special appearance last year along to the retreat too. 💚

If you'd like to know more about Tammy's Table, drop a comment below — I'd love to tell you more. And if you're interested in the granola being available for purchase, let me know that too! 👇

30/08/2026

I’ve been a little quiet on here over the last week or so.

I’ve been dealing with some skin inflammation that has been both uncomfortable and frankly a bit confronting. Incredibly itchy. But rather than just dismissing it, I’ve been sitting with the idea that my body is trying to tell me something. And I think I know what it is.

There’s a growing body of research connecting loneliness and grief to physical inflammation in the body. When we experience prolonged loss, isolation, or emotional pain, our nervous system responds — not just emotionally, but physically. Inflammation is one of the ways that shows up. The mind and body are not separate things. They are deeply, profoundly connected.

I’ve had some genuinely beautiful moments lately. Dinners with friends, laughter, connection, feeling held by the people I love. And I am so grateful for every single one of them.

But here’s the thing about grief that nobody warns you about. It doesn’t leave just because you’re having fun. It doesn’t politely wait outside while you enjoy yourself. It lies just underneath — like elevator music you didn't choose and can't switch off, playing softly in the background even when life is good.

I’m not sharing this for sympathy. I’m sharing it because I think a lot of people carry this quietly and don’t have words for it. The body keeps the score, as they say. And mine is currently keeping it quite loudly. 😄