It’s stone fruit season and I’m pretty excited about it. Apricots have always been one of my favourite fruits and when they’re good they’re so good. I’ve always known that dried apricots and cheese were good together on a cheese board and I’ve recently discovered that sweet grilled apricots are amazing with salty goats cheese and thyme. it’s actually a dream combination.
My tahini obsession has reached new heights recently and this chicken is the best thing to come out of it. I’ve never used tahini to give sesame flavour to Asian dishes before and I have no idea why because it’s amazing. The marinade coating this chicken is insanely tasty and the chicken gets golden and crispy so it’s a very good time.
It’s been such a busy week this week but I feel like that’s just the vibe for December right? Christmas parties are happening, summer is happening and the end of the year is quickly approaching. I’m trying to keep my week night meals as wholesome and nourishing (I hate using that word for some reason!) so that’s what this weeks meal plans are all about: keeping the balance in comparison to the December party time mayhem.
It’s officially summer! Although in Melbourne you wouldn’t know it as it’s decided to be decidedly unsummery (it’s a word) to start off the season. I hope everyone is getting through the rain without any major damage! This week’s plans are full of salads, noodles, tacos and burgers because that’s what i’ve been into eating at the moment- lucky you.
This salad tastes like summer on a plate. The smell of the ripe mangoes with the tangy peanut dressing is actually intoxicating. Mango, chili, avocado and prawn is such a great refreshing and summery combination, the sweetness of the mango balances the nutty soy laced dressing and compliments the prawns perfectly. Get ready to fall in love with your dinner…
I’m not going to sit here and claim that burgers are a health food. Or that schnitzel is. Or that making it with nuts instead of bread crumbs is ‘better’ for you. It does taste so amazing though. This recipe is more about realising that it’s okay to eat whatever it is you want to eat. But if you make the food your craving yourself rather than swinging through a drive through your undoubtedly going to end up eating something far more wholesome and real and that’s worth celebrating. This burger is made from scratch (you could make the rolls if you’re feeling really time rich) using the best quality ingredients you can afford and that makes it super tasty. Just look at all that melted cheese too. Oh my.
Yes this is my second haloumi recipe this fortnight, I’d apologise but if you hate haloumi this probably isn’t a long term relationship anyway… Because do you know what’s always delicious? Haloumi.
This week I’ve got all the pretty colours planned for you! Keeping a variety of plant foods in your diet is so important. I usually aim for about 30 different plant foods each week. This might sound like a lot, but with the 5 meals in each meal plan this week you will easily reach that! My lovely friend Mel from the Nutrition Effect recommends 40, and if you can get 40 in 5 meals then 40 is super doable.
I’m feeling indecisive. I knew all the flavours i wanted to eat but I couldn’t decided whether i wanted to have a pretty salmon with sauce and salad thing or if a quinoa bowl was more my vibe. So I made this dish both ways to see what was best. Turns out both are best, depending on level of hunger/patience for plating. This means that you’re getting a double whammy today. 1 recipe, 2 incarnations. Lucky you.
As we gear up for silly season and life gets super busy I’m trying my best to keep my diet full of healthy goodness to balance things out. This week I’m leaning towards beautiful salad bowls, vegetable laden curries and clever dishes to use up leftovers.