CHOC MINT BLISS BALLS

I love choc mint, it’s a child hood favourite of mine. Whether it be in mint choc chip ice cream or a mint slice, or after dinner mints it’s always been a favourite combination of mine.

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SOY AND CHILLI BEETROOT VEGAN ‘POKE’ BOWL

Yes, yes poke is raw fish and this is a vegan recipe. As per usual I’m and playing it fast and loose with the food rules and calling things what I feel like. The steamed and marinated beetroot stands in for the raw fish in this ‘poke’ rendition and it’s full of fresh, light flavours.

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WEEKLY MEAL PLAN WEEK 4

How on earth is it the end of January already?! I feel like the year is already flying past and it’s just the first month. In no time at all it’ll be March and I’ll be in Europe!

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MINI VEGETARIAN OKONOMIYAKI FRITTERS WITH SPICY ‘MAYO’

I love okonomiyaki so much. It’s one of my favourite mid week dinners. This is a reworking of that famous meal into fritter form so it seems a little more breakfast like! You have to make these this weekend! I should probably chill out on the exclamation marks…

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MATCHA RICE BOWLS WITH STEAMED SALMON AND PICKLED GINGER SALAD

 The matcha tinted brown rice in these bowls is topped with flakes of steamed salmon and a cucumber, sesame, mint and pickled ginger salad. The matcha, ginger and fish are such a delicious combination with a beautiful balance of salty sharpness.

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GLUTEN FREE LAMINGTONS WITH RASPBERRY CHIA JAM AND CACAO ICING

These aren’t your usual lamingtons. The title probably gives that away! They’re gluten free, refined sugar free, made from wholesome ingredients and include a yummy layer of raspberry chia jam in the middle. I’m particularly proud of the chocolate glaze that I think I’ll be using on many baked things to come! Although they are a healthier version they’re also super delicious – for real!

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EASY SWEET POTATO BUDDHA BOWL WITH MAPLE TAHINI DRESSING

This year I’m making an effort to mix up some of the more complicated recipes I do with really simple ones. Things with shorter ingredient lists, less processes and less time required to make them. Because I don’t want healthy to feel hard for anyone! I’ll still be writing things that have a few more processes and things because it’s also great to challenge oneself – just not every night of the week, right?

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ROASTED ALMOND COOKIE DOUGH BLISS BALLS

I’ve posted a cookie dough bliss ball recipe before. Those one’s were a nut free version and they were yummy but I’ve got to say, roast almonds make these so much better! Both are vegan and refined sugar free.

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GREEN CHICKEN PESTO SALAD BOWL

I love a salad bowl. Clearly. And at this time of the year a grilled chicken salad is what I feel like eating most of the time. This is also delicious with a boiled egg or some haloumi (seared in a non stick pan) instead of the chicken if you’re into a more vegetarian vibe.

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CHIPOTLE TOFU BOWLS

Chipotle Tofu Bowls? Heck yes I’m in! You all know by now that I love ‘bowl food’ and have probably caught on to my love of Mexican too (recent enchilada and tortilla soup posts might have hinted at this..). If you’ve really be paying attention you may also have noticed that I’m getting into the occasional serve of tofu too.

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