Roasted Za’atar Pumpkin with Blue Cheese Ranch Dressing

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.

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ASIAN TURMERIC AND GINGER OMELETTE WITH PEANUT SLAW

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.

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15 MINUTE PESTO BAKED SALMON

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!

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PESTO, BROCCOLI AND BABY POTATO SALAD

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!

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HOT SMOKED SALMON AND PINK GRAPEFRUIT SALAD

 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.

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SUPER GREEN MIDDLE EASTERN BREAKFAST BOWL

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.

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BROCCOLINI, GINGER AND CORIANDER SPELT FRITTERS

I’ve made broccoli fritters before but I love the ginger in these ones, it’s a fresh immune boosting vibe for this chilli season and I’m all about it. The best part about this dish is definitely in the combination of fritters and cucumber and peanut salad though. so good, so much flavour and texture and super easy to make!

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EYE FILLET RAINBOW RICE BOWLS

 

I don’t post red meat recipes that often because I don’t eat a whole lot of it. These bowls first happened when I was cooking diner for my brother and we were using beautiful grass fed eye fillet we found in my parents freezer (such adults) and what was left in the fridge. They were so good I made them again and again. Crispy rice, topped with crispy olive oil and chilli kale, pickled cabbage, pickled carrot, tender marinated beef and a perfect fried egg. Sooooo good.

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7 HEALTHY SOUPS TO KEEP YOU WARM THIS WINTER

You cannot possibly underestimate the warming, healing and happiness power of  a good soup on a cold day. I’m probably making at least 1 soup a week at the moment and filling my freezer with tasty things for cold days when cooking is just beyond me. Yeah even people like me who spend all their time, thinking about, writing about and cooking food can’t be stuffed sometimes. Make your way through this tasty little collection this winter for happy bellies and warm hands.

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TANDOORI SALMON AND CAULIFLOWER SALAD WITH RAIITA

You all know by now that I’m pretty pro the cauliflower. Especially roasted, the texture is the best: tender on the inside, crispy on the outside. Plus, it’s a magnet for other delicious flavours. It’s so good that you can have this salad without the salmon and it’s still DELICIOUS. But the salmon is amazing too! This is basically the perfect warm winter salad.

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