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.
There’s a little theme going this week, this is my Szechuan week. I guess if I’m going to suggest an ingredient you might not have in your pantry already I should give you at least two great things to do with it yes? And these golden spicy prawns in crisp lettuce cups are the real deal.
Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉
These salmon fillets are super easy and full of flavour. I’ve used a 3 herb pesto as it’s my current favourite but you could use whatever your favourite is. They also go perfectly with that potato salad I posted earlier in the week!
I might be a little obsessed with this pesto and this salad. And the two together. Mostly the two together. There’s something about potatoes smothered in pesto that’s all kinds of right. Plus potato salad has long been a favourite food of mine… I just don’t usually make it this green!
This citrus and hot smoked salmon salad is full of fresh herbs and drizzled with the yummiest soy and ginger dressing. It’s all zingy freshness and definitely breaks up the whole heavy winter dishes vibe I’ve been going down lately. My booty was definitely begging for a salad.
These dishes are all ready to go meals in one pan. This means, less fussing, less active cooking time and less cleaning up afterwards for you. Life just got simple.
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 haven’t made a buddha bowl in what feels like ages and this was just what I needed. Golden coconut coated tofu, roasted kale and lightly pickled carrot with a creamy avocado and peanut sauce or piled on top of quinoa – perfect.