Kale, Broccoli and Lentil Salad with Honey Mustard Dressing

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This salad is salty and sweet, crunchy and soft, filling but light. Basically all the things. It’s the perfect thing to serve with steamed or baked fish or even some grilled chicken. Alternatively soft boil a couple of eggs and keep it vegetarian.

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Cauliflower and Chickpea Baked Eggs

These eggs are so creamy and indulgent tasting but they’re actually full of vegetables, fibre and protein. Baked eggs without the tomato factor make for such a nice change. They’re also a great way of using up any leftover cauliflower you have around.

 

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Roasted Radish, Chickpea and Avocado Salad

If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.

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Roasted Cauliflower And Kale Salad With Lemony Zucchini And Golden Haloumi

Is that title too long? I mean I could have listed every ingredient and made it even longer. This is me showing restraint. I’m clearly great at it! This salad is a trans seasonal dream, just like our current Melbourne weather. it’s got some beautiful late winter vegetables mixed with spring goodness and all tied together with that golden haloumi.

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Meal Plans Week 35

Hey folks, how’s your week been? Mine has involved pasta and dumplings so it’s been pretty amazing. Haha so easy to please. Now if only I liked people as much as I liked food…

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Loaded Parsnip Fries

Give me all the fries. Give me all the parsnip. Yeah that last bit might sound weird but I’m obsessed. I like them waaaaay better than sweet potato fries. And they’re way easier to get crispy and golden too.

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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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GREEN CAULIFLOWER FRIED ‘RICE’

I know cauliflower rice is not new at all. I even have a recipe for it on the blog. But this is so much better than that recipe. Because it has broccoli too. And crispy bits. And cashews. And is easier and I’m sorry it took me so long to figure this out. You can thank this whole no grains thing I’m having to do for forcing me to find THE BEST way of making a vegetable based ‘rice type thing’. An here we are…

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SZECHUAN AND PEANUT GREEN BEANS

Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉

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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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