This brownie is a next level kind of treat, it’s perfectly fudgey and rich in chocolate flavour thanks to the three types of chocolate used to make it. It’s also loaded with butter so eat it as a treat not like a bliss ball!
Gluten Free Banana Bread
This banana bread is so good, I’ve been working on the recipe for a while and I’m super happy with this version of it. It uses almond meal and oat flour for a nutrient rich bread with a lovely texture and loads of banana flavour.
Chicken, Thyme, Carrot and Tahini Tray Bake with Caramlised Lemon
This is one of the simplest and tastiest dinners in the world. There’s no tricky knife work involved, minimal dishes, and all the flavour. It’s a must make.
Baked Sweet Potato Chips with Roasted Garlic Guacamole
I always think of guacamole as a summery thing but it’s Hass avocado season right now and they are sooo good! The addition of warm sweet potato chips to dip in and roasted garlic to add depth of flavour make it a winner for any time of the year.
Pumpkin and Goats Cheese Tacos
I made these tacos as part of a Sunday lunch for some wonderful women. We followed them with the eggplant curry from earlier in the week and then brown butter tahini chocolate chip cookie cups (from I will not eat Oysters my favourite blog for cookie recipes!) topped with vanilla ice cream. It was a feast and exactly what Sunday lunch with your friends should be.
Roast Potato and Kale Salad with Baked Salmon
I’m always after a heartier salad in the cooler weather, one with warm and filling things yet still full of fresh flavours and this salad really hits the mark.
Slow Cooked Pomegranate Lamb
This slow cooked Pomegranate lamb Shoulder is incredible and needs to be on your Easter menu! The lamb, that just falls of the bone, is flavoured with sweet pomegranate molasses and lemony sumac and marinated in Monini Classico Extra Virgin Olive Oil to enhance the rich flavours of the dish. It will fill your house with the most amazing smells and is delicious served alongside oregano roasted potatoes with feta and paprika roasted carrots. What are you cooking this Easter?
Banana, Peanut Butter and Jam ‘Parfait’
This is a next level breakfast or excellent dessert. Made using all natural whole foods and with no added sugar (excluding anything you choose to use to sweeten your granola), it’s a great substitute for ice cream!
Chilli Cashew Dip
This is such a yummy and versatile dip and a great alternative to dairy options. Cashews blend so well once they’ve been soaked in water and make creamy luxurious dips, sauces and treats. This is a plant food version of a chilli cream cheese dip and it’s delicious.
Slow Cooked Zucchini Sauce
I don’t know what to call this other than glorious. A wonderful woman I met on a retreat, Anne, was telling me about one of her favourite things to do with zucchini and I had to try it and this is my version of it. Ridiculously simple but a real revelation in terms of flavour. i’m loathe to post my 20th zucchini recipe of the year but I can’t help myself. I’m sorry, but also not at all because why am I apologising for giving you yet another free zucchini recipe?!