Like usual, I by no means claim authenticity but I do claim flavour. This is a clean and light ramen, perfect for a work lunch. You can adjust the seasonings and vegetables to suit your tastes and use traditional ramen noodles instead of rice noodles if you prefer!
This is a killer breakfast that combines so many of my favourite things. Waffles? Tick. Nacho style layering? Tick. Zucchini fritters? Tick. Plus they’re topped with a herby yoghurt sauce, fried eggs and avocado. It doesn’t get much yummier. These waffle breakfast nachos are a fun way to serve breakfast to a group of people, we don’t eat share food at breakfast often enough, I say.
Guys! Remember kung pao chicken? It’s like a Chinese takeaway favourite, and I’ve usually had it with chicken. But you know I’m always trying to find ways to eat less meat (love it, but I wanna eat the veg for my body’s sake and save the world – realistic goals are my thing), and thus there’s no chicken in this. I replaced it with… mushrooms! And yum! And added noodles cos I love them.
These are so good! Golden, crispy, crunchy goodness. They’re kind of begging for an ice cold beer, or some other tasty beverage to go along with them but you can also get all virtuous and have them on top of a nourish bowl situation. I like to think of them as one of two things: sustainable coconut prawns or sustainable sesame fried chicken. Sustainable because they’re not either of those two things. Hilarious (don’t hate me).
Going out for brunch is great, but making it at home is better (sometimes). Primarily because you don’t have to get dressed. And if you’re feeling super indulgent you can just go right back to bed after. What could be better? Okay, someone else in your house hold making these. Email them the list. Go on, ain’t got no time to be subtle.
I love my greens and this risotto is definitely full of the green stuff. Lemon, parsley and broccoli is a match made in heaven and sneaking those ingredients into a comforting risotto makes for the perfect warming winter meal.
This recipe is so easy and so adaptable. You can make it for just one person or multiply it by as many as you like. The chicken is succulent and full of flavour and the lentils are lick yout plate good. Once dish cooking at it’s best.
For me, summer means salad and BBQs and this salad is delicious with barbecued anything! It has great flavours and textures and is full of a variety of nutrient dense ingredients. I think kale has such fantastic flavour and texture when it’s treated correctly… but sometimes big undressed pieces of it can seem grassy or have a bit too much bite. Whenever I use it raw in a salad I like to roughly shred it and allow it to soak up flavour, it keeps its great texture still but doesn’t over power other ingredients. The lentils and quinoa keep mean that it works as a whole meal as well as in smaller portions as a side.