Anyone who knows me knows that I’m dumpling obsessed. They’re not just one of my favourite things to eat but one of my favourite things to make. That’s why there’s already a few dumpling recipes on the blog. My favourites have always been my potsticker recipe but these dumplings are boiled and sooo good. Like I might even like them more… that could be more to do with that sauce though. Actually no, everything about these is a good time.
So this week is a pretty exciting week. It’s my birthday week (not that exciting post 30 tbh) and it’s also the week of the BUPA blog awards! I’m nominated in the healthy Eating category and super excited to attend the awards night this Thursday with all the other amazing nominees. I’m also typically excited for this weeks meal plans because they involve some of my favourite things like hummus, prawns, pasta, lemon and fgood you can eat from a bowl.
This salad is salty and sweet, crunchy and soft, filling but light. Basically all the things. It’s the perfect thing to serve with steamed or baked fish or even some grilled chicken. Alternatively soft boil a couple of eggs and keep it vegetarian.
This recipe makes a mini bathc of muffins, just 6 of these special delicious beauties and there’s good reason for that. They’re best eaten the day you make them. Having one fresh from the oven is pretty much a must as they’re super light and airy. They’re alos amazing as part of a brunch spread if you’re the kind of person who has friends over for breakfast. Those kinds of people are great (note to all friends, have me over for breakfast please).
This is such a simple and delicious dish, it makes a yummy light dinner just as is or with rice and extra steamed or stir fried vegetables on the side. It’s also really easy to prepare and you’re using a cheaper cut of chicken – yay for money saving!
There’s not a lot of weeks left in the year and it’s kind of freaking me out a little. I’m a goal setter but my time management of said goals this year has been poor. i’m meant to have done so many more things but where does the time go?! That’s right… thinking about food.
It’s October, and that means Halloween and pumpkin themed things. Even is pumpkin season is coming to an end over in this part of the world, social media has me craving pumpkin treats and I’m caving to those cravings with this pumpkin slice. It’s a healthier take on a pumpkin pie because it’s missing all the condensed milk. It’s also lighter and super easy to make.
These eggs are so creamy and indulgent tasting but they’re actually full of vegetables, fibre and protein. Baked eggs without the tomato factor make for such a nice change. They’re also a great way of using up any leftover cauliflower you have around.
One of my most loved recipes on the blog is the soba salmon bowl with a beautiful miso broth. But I feel like we’re getting past the broth time of year and into salad zone so I’ve rejigged it to suit our current weather and it’s now a light and delicious salad!
Happy Sunday! This weeks meal plans are here and there’s some really delicious bowls of goodness happening. I’m trying to make sure I include at least 1 seafood recipe in the mix (for the non-vego plan) as I’m a big believer in the benefits of Omega-3 in your diet. There’s also a lovely range of different vegetables involved with enough cross over to not end the week with a whole lot of wilting herbs in the fridge. Winning on all fronts.