I love a salad bowl. Clearly. And at this time of the year a grilled chicken salad is what I feel like eating most of the time. This is also delicious with a boiled egg or some haloumi (seared in a non stick pan) instead of the chicken if you’re into a more vegetarian vibe.
Chipotle Tofu Bowls? Heck yes I’m in! You all know by now that I love ‘bowl food’ and have probably caught on to my love of Mexican too (recent enchilada and tortilla soup posts might have hinted at this..). If you’ve really be paying attention you may also have noticed that I’m getting into the occasional serve of tofu too.
How was everyone’s week? I hope it was full on sunshine, wonderful people and delicious food. Let’s work on making next week all about that too shall we?
I’m sort of obsessed with coconut based treats. I always have been. Bounty Bars and Cherry Ripes are two of my favourite chocolate bars. So having already tried my hand at a healthier version of the Bounty Bar I thought it was time to to tackle the cherry ripe.
This might be my favourite dish yet this summer. or at least my favourite chicken dish. I have a lot of favourites when it comes to food. And any way I can have chicken schnitzel in a healthier way is pretty damn exciting for me. This has all my favourite things about schnitzel: golden crispy exterior, succulent juicy chicken and great flavour. It has all these things with out being laden with oil from deep frying – yay.
This is an easy work lunch or vegetarian dinner. The flavours are fresh and simple, just what you want in summer! As far as these sort of colourful bowls go it’s blissfully simple to make and full of all the flavour, texture and yum you could want.
Yes I realise we’ve just had a heatwave of a weekend. But it’s cooled down a little now, and it’s winter in the other half of the world so I know some of you are going to feel like curry. Personally, I always feel like curry. I don’t think it’s just winter comfort food as a lot of countries that serve curry as a staple are typically warm balmy year round weather places. So this is summer appropriate. Plus it’s so friggin good. It’s my favourite dahl, creamy and fragrant and really easy to make.
New year new you right? This year I’m changing it up a little and starting some weekly meal plans for you all. Each week there will be Meal Plan A (Vegetarian) and Meal Plan B (Meat Eater). They will include 5 nights of meal suggestions, photos to get you salivating and links to all the recipes. I’ll also chuck in a breakfast, lunch or snack recipe every now and then because I need variety in my life and I’m sure someone else out there does too!
Summer, you glorious season you. Time for eating in the sun outside, easy salads and colourful lunch bowls. Just like this one. This little bowl is easy to make and is the perfect thing if you’re heading back to work this next week.
Salmon baked in a bag for the win! It’s 2017 and I feel like this recipe is a bit of a 90’s throw back or something. But done in a modern way with the healthy grains and shredded veg right? I think… Anyway this is super easy and you can use any grains you like. I love the nutty combo of barley and quinoa with the vegetables and omega 3 rich salmon.