Eating the recommended intake of vegetables gets a whole lot easier when you’re including them in your snacks. Not a snacker? Then use these dips as part of a delicious lunch spread instead. They are loaded with goodness from vegetables, healthy fats and nuts and are great spread on crackers, rice cakes or sticks of vegetables. Not only that, both are full of flavour.
Is there anything better than fries? That crisp outside and instant dippability (it’s a word, shut up spell check). Actually anything that you can dip into a tasty sauce is pretty fabulous in my book (sweet potato crisps, popcorn cauliflower). These parsnip fries have a lot going from them, parsnips natural ability to caramelise is definitely one of them. The natural sweetness of the parsnip is so good with the spicy harissa sauce. 
It’s getting cold in Melbourne and the crisp mornings have me craving porridge, and I’m trying to mix up my combinations as much as possible. This is a dreamy dessert like porridge. It’s reminiscent of a lemon delicious pudding or a lemon tart with the combination of creamy vanilla scented oats, tart lemon curd (without cream or butter) and toasted almond crumb. But it makes a much more nutritious breakfast than either of those options, thanks to the oats and added nuts!
The sweet, tangy, smoky flavour of barbecue sauce is so addictive. This is my healthier version. It still contains sweetener, however I have used much less than in the usual recipes. The recipe also calls for passata instead of ketchup and a bit of an extra chilli kick because I love the stuff. This is a more of a ‘Kansas City style’ barbecue sauce, so it has a strong tomato base flavour, with a nice balance of sweet, vinegary and spicy notes to finish. The coconut sugar adds that molasses note even if you don’t use the molasses.
Guac and corn chips… is there any better snack? This is a favourite late afternoon nibble of mine (or as a series of nibbles with drinks, including popcorn cauliflower florets and spicy sweet potato crisps). It’s a super simple snack and you probably don’t even need the guac recipe but this is how I like mine! I know you wanted to know ha. And guess what? Baked corn chips are friggin fantastic! Skip the fried and pop some tortilla’s in the oven.
I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.
Sometime beige on beige tastes anything but. The main ingredient in this sauce is cauliflower and it can be used on pasta instead of bechamel sauce, it also works well as a substitute for mashed potatoes! I’m a little addicted…
WARNING: these are very addictive, I almost ate a whole head of cauliflower by myself and that amount of cauli would do bad bad things to me… a narrow escape… Very narrow, I kept moving them further and further away from me and eating more each time I moved them. Idiot.
Avocado. Maybe the most posted food item on my Instagram feed. Thus I figured it was time to have a post dedicated to one of my favourite breakfast sides, this tangy fresh and delicious avocado and feta mash. I almost wasn’t going to bother as it’s so simple but it’s so good so here we are. It’s great just with crackers or as part of a big shared brunch spread or just smeared on to your toast… maybe with an egg on top! If you’re not a coriander fan you could replace with either basil, mint or flat leaf parsley. The lemon can be replaced with lime and sometimes i put a clove of garlic or a pinch of paprika or cumin in to change the flavour profile depending on what I’m serving it with. But this is the basic recipe. This makes enough for 4-6 pieces of toasts depending on how generous you’re feeling!
This guy packs a lot of punch, both in nutrients and in flavour. It is fantastic added to pasta, pizzas, sandwiches, or with seafood or meat. It’s also good just with some avocado on toast or rice crackers. Seriously yum. I suggest you use a mortar and pestle for the sunflower seeds (or everything if you have a big one) as I find you end up with a better texture overall but I guess it depends on your food processor!
