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.
These babies are made with all the gut friendly things, the main ingredients are kefir and golden flaxseed flour. Okay, so now these sound like health but trust me, they are legit the tastiest fluffiest most amazing pikelets (or drop scones for you North Americans). They puff up and are so light and airy you’ll want to eat the whole batch.
This bowl of goodness is so easy to make and such fun to eat. The juicy mussels add their own flavour to the broth and the sweet spring vegetables balance out all the spice so you have a harmonious zing. Get slurping.
If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.
Hellllooooo! How great is Spring? I’ve loved having some time off to enjoy this whole sunshine and day light savings thing we have going on at the moment. It’s a delight. Makes me feel all positive and glowy. And has me balancing out my pasta addiction with salads.
Carrots for breakfast woman? Are you mad? I hear someone say. For sure. But no, I’m not (well not unusually so) and this combination makes for a delicious vegetable loaded breakfast that will keep you full for hours. So ditch the cereal and start getting a little more creative at the beginning of the day.