MEXICAN RAINBOW SALAD

Mexican Rainbow Salad 3  This salad has a lot going for it, such as a whole rainbow of colour. Not to mention it’s super filling, full of protein, complex carbs, fibre and all the vitamins from that pretty array of vegetables. Speaking of pretty it also has that and I do think eating pretty food makes it taste better… we eat with our eyes and all that?

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CAULIFLOWER, LEEK AND CANNELINI BEAN SOUP WITH CRISPY KALE

Cauliflower leek Cannelini Bean Soup

This soup is so velvety smooth and comforting. You will not be able to get enough. Plus it’s full of fibre, thus will keep you full even if you’re not dunking bread in it. The beans don’t need to be soaked before you start, which gives them a deeper flavour that goes so well with the cauliflower and sweet leek. Then there’s the garnish, you can make it with or without bacon and either way it’s crispy goodness is a textural treat. There’s also the other extra garnish of parmesan and lemon zest that ties everything together and makes this creamy, comforting winter soup taste fresh. It’s a winning combo.

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OCEAN TROUT POKE BOWL

Ocean Trout Poke Bowl

Poke. Not the thing you used to do on Facebook. The Hawaiian fish salad that can be combined with all sorts of other things to make a sort of deconstructed sushi bowl. This is my rather free interpretation of it. It has honestly become one of my favourite things to eat, easy, filling and nourishing PLUS it can be endlessly varied to suit your tastes and mood. Perfect.

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PRAWN AND GREEN PAPAYA RICE PAPER ROLLS

 

These are so fresh and tasty. The perfect thing for a light summer dinner and super perfect for taking to work. If you do that be prepared to sit at your desk dreaming about lunch for a god period of the morning. The fragrant smell of the salad will get you all excited before you even start on the rolling part.

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ROAST CHICKEN NOODLES

I live in a household of two. Two people can’t eat a whole roast chicken in one sitting. I mean, we have friends over frequently but sometimes I want a roast and when there is only two of you you’re going to have leftovers. And leftovers are what these noodles are all about. Leftovers and flavour! Because there’s no point in trying not to waste things if it’s not going to taste good.

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VEGETARIAN OKONOMIYAKI

Grilled things you like. That is apparently what ‘okonomiyaki’ translates to (I read fried things somewhere else but same same…kinda), and this is definitely a grilled thing I like. These Japanese pancakes are a fantastic way to use up left over vegetables and make a super quick dinner. They’re also ridiculously tasty but I’m not going to claim this is a particularly ‘traditional recipe’. Instead, I’ve gone for easy.

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CRISPY RICE BOWL WITH ALL THE GREEN THINGS

I love a rice bowl. And this one is a dream. Crispy brown rice, flavoured with lime, green chilli and coriander and topped with all the green things and an egg. You can play around with what green stuff you add depending on the season or just what’s in your fridge. You’ll probably find you’re putting all sorts of stuff on top of this rice because it’s basically the bomb.

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MINT, BEETROOT AND GREEN BEAN SALAD

I’m really into beets and goats cheese at the moment (such as in this tart!), and the mint and beans in this salad mean it’s also fresh and crunchy, making it another delicious summer salad to add to your rotation.

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BARBECUED CALAMARI WITH GRILLED CORN SALSA

 Calamari loves to quickly cooked, and it doesn’t need to be deep fried to still be delicious. This recipe ticks lots of boxes for me, it’s quick, easy and all the cutting for the salsa is balance by the lack of it for the calamari.

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MISO CARAMELISED EGGPLANT IN LETTUCE CUPS

I never used to be an eggplant fan. It was too often, butter, soggy or watery. I’ve learnt that when it’s cooked in certain ways it is so delicious. This is one of those ways, in this little recipe the eggplant becomes meaty and laden with umami rich  flavours from the miso paste. The crisp lettuce cups are a perfect foil to this salty richness.

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