Have you noticed yet that there’s loads of cross over ingredients in this weeks recipes? Thats’s because that’s how I normally plan my meals, and it’s oh so convenient. These golden turmeric and ginger laced omelettes are perfect for breakfast, lunch or dinner.
This breakfast bowl is simple to make and loaded with goodness. Quinoa makes the base topped with olive oil sauteed kale, that’s all crisp at the edges, crunchy radish, creamy avocado and the fresh burst of pomegranate. And all finished with some Za’atar to spice things up in the morning.
I’ve made broccoli fritters before but I love the ginger in these ones, it’s a fresh immune boosting vibe for this chilli season and I’m all about it. The best part about this dish is definitely in the combination of fritters and cucumber and peanut salad though. so good, so much flavour and texture and super easy to make!
Dessert for breakfast? Or breakfast for dessert? Whatever your preference this vegan French toast will keep you happy. I’m not vegan and I’m still a big fan because it’s a little bit lighter than the traditional variety, the bread gets crisp and it’s lightly flavoured with the natural sweetness of the vanilla and cinnamon it’s soaked in.
I have been eating porridge most mornings lately. This is super unusual for me, not because I don’t like porridge, I’m all about it, but because I just don’t eat the same thing multiple mornings in a row. I’ve been changing it up a little bit in terms of porridge flavourings but this is the one that’s been on highest rotation. It’s oats, but it tastes like banana bread so what’s not to like?!
I love meals that you can eat any time of the day, take minimal effort and are relatively cheap to make! This is one of those meals. I’ve had it for lunch, dinner and brunch (so basically breakfast) and it’s perfectly satisfying every time! This also means I’ve sort of posted two brunch recipes this week… everyone loves brunch though right?
Waffle Wednesday is back!!! Mostly because I felt like it was time for another waffle recipe! These are excellent for brunch or you can make them a little smaller and have them as a dessert. They’re gluten free and have a great texture too!
I don’t usually post on a Saturday but today I’ve got something a little special for you: an exciting announcement and an easy recipe for how to make cafe worthy avocado toast at home. The recipe is mostly about how to plate this simple breakfast to make it look like it’s worth at least $18, because apparently that’s what we spend on brunch in Melbourne and why so many of us can’t afford to adult. Apparently.
It’s Mother’s Day on Sunday and for many of you that might mean brunch. My own mum has vetoed the idea and opted for dinner but I might see if my sister wants brunch because I feel like it’s just a good option for any Sunday. Who’s with me? This dish translates to broken eggs and it can be eaten any time of the day you like, the first time I ate it was for dinner;) However if your mum is all about the savoury breakfast his will be a winner and it’s a breeze to make!
I’m back from holidays and not loving reality. Such a positive start to a blog post right? I feel like I could have extended my holiday for twice the length at least if money hadn’t have been an issue. If money wan’t an issue so much of life would be different wouldn’t it? But I had the most amazing time, and have so many experiences to share with you all…soon. For now let’s start with a recipe that was influenced by Morocco, where couscous is king.