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’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!
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.
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.
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.
I love meals that you can eat any time of the day, take minimal effort and are relatively cheap to make! This is one of those meals. I’ve had it for lunch, dinner and brunch (so basically breakfast) and it’s perfectly satisfying every time! This also means I’ve sort of posted two brunch recipes this week… everyone loves brunch though right?
Yum yum yum! This salad is warm, and comforting and full of flavour. It’s also loaded with vegetables and totally winter appropriate. The crunchy toasted coconut, crispy bits of roast cauliflower and caramelised pumpkin are a killer combo. Especially with miso and sesame paste coating it all. Yes, yes, yes.
I had to put the word creamy in the title because otherwise this guy just screams HEALTH and I didn’t want to scare everyone off. Plus it is creamy so why wouldn’t I mention that? This curry is delicious! I’m a big fan of tofu these days and this curry comes together pretty quickly with a big punch of flavour.
There’s something meaty about mushrooms in both their texture and flavour that makes them the ideal thing to eat for a vegetarian meal. This recipe is subtle and easy to prepare and produces delicately flavoured mushrooms with that perfect texture.
This salad is full of flavour and texture thanks to the creamy dressing, crunchy almonds, sweet pumpkin and fresh spinach. The perfect prep ahead work salad. Just don’t toss it all together until you’re ready to eat.