It might technically be spring but seeing as Melbourne likes to play fast and loose with sticking to the seasons, so will I. My first week back on pasta and here I am with this flavour bomb of a bowl of deliciousness.
I’ve posted a few roast chicken recipes before but this one tastes really different to the others. Stuffing it with the lemony zucchini and leek mixture imparts so much juiciness and flavour. You’re going to love it.
Give me all the fries. Give me all the parsnip. Yeah that last bit might sound weird but I’m obsessed. I like them waaaaay better than sweet potato fries. And they’re way easier to get crispy and golden too.
Today is the last day of the gut makeover! 4 weeks of no caffeine, grains, legumes, dairy, alcohol and sugar done and dusted! This weeks Plan A will still reflect how I’ve been eating for the last week and Plan B will be the usual vegetarian plan. I’m also going to reflect a little on how I’ve found this whole gut make over thing.
I really had no idea what to call this! But as we were first trying it my housemate said ‘it’s sort of like a saag curry’ so I’m going with that. Thanks Selena! The sauce is super easy to make and full of all the good stuff – greens, herbs, ginger, turmeric and so on. The flavour is a fresh and relatively mild curry that’s perfect with delicate fish.
This is taking sides to a whole new level. For the lat 2 weeks I’ve started each week with a batch of this pumpkin in my fridge to add to different salads and meals through the week because it makes me look forward to eating whatever it is that I add it to.
Whoop Whoop it’s meal plan time again! And it’s my last week of the Gut Makeover! This weeks PLAN A will again be gut makeover friendly for any of those thinking of doing it or just trying to eat less carbs. However, this week I’ve been eating some fermented dairy so it’s still gluten free but no longer strictly paleo or dairy free. And I can’t tell you how excited I was to eat cheese.
I know cauliflower rice is not new at all. I even have a recipe for it on the blog. But this is so much better than that recipe. Because it has broccoli too. And crispy bits. And cashews. And is easier and I’m sorry it took me so long to figure this out. You can thank this whole no grains thing I’m having to do for forcing me to find THE BEST way of making a vegetable based ‘rice type thing’. An here we are…
I’ve made this curry 3 weeks in a row now. Partly because I was perfecting the recipe and partly because it’s delicious and comforting. The lamb is super tender and the eggplant is just starting to collapse into the sauce making it creamy and delicious. You need to stock your freezer with it now.