Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉
This week Plan A is going to be gut makeover friendly! Plan B will be vegetarian because I haven’t quite mastered a whole weeks worth of vegetarian options that are gut makeover friendly from my recipes… I’ll get there! This also means that plan A will coincidentally be dairy free, gluten free, sugar free and paleo. And Plan B is where the noodles are at 😉
These salmon fillets are super easy and full of flavour. I’ve used a 3 herb pesto as it’s my current favourite but you could use whatever your favourite is. They also go perfectly with that potato salad I posted earlier in the week!
This is a simple and delicious curry that can be made in less than half an hour. You can have it by itself, with a pile of greens or as part of a banquet type shared food situation.
I might be a little obsessed with this pesto and this salad. And the two together. Mostly the two together. There’s something about potatoes smothered in pesto that’s all kinds of right. Plus potato salad has long been a favourite food of mine… I just don’t usually make it this green!
Happy Sunday! This week’s meal plans are teeming with delicious ideas and lots of variety… actually there’s an awful lot of mushrooms in that vegetarian one – but you can use different mushrooms so still variety right? I’ve tried to include recipes that use a lot of the same herbs and will pop in tips to make sure you’re not wasting food!
This is lower in fat and higher in fibre and omega 3’s than your regular dessert, plus it’s super easy and totally delicious. You make it in a pan and it’s on the table in 25 minutes. What could be better?
This citrus and hot smoked salmon salad is full of fresh herbs and drizzled with the yummiest soy and ginger dressing. It’s all zingy freshness and definitely breaks up the whole heavy winter dishes vibe I’ve been going down lately. My booty was definitely begging for a salad.
I have always loved silken tofu but I’ve never used it at home. No idea why because it’s so easy! In this recipe you don’t even need to cook it and the creamy texture is so lovely with spicy mushroom sauce.