Baked sweet potatoes make for such a good lunch or dinner! You can make these ahead of time and just reheat things when you’re ready to eat. They take a little bit of time in the oven but you’re just waiting for most of that time – there’s not lots you need to do to make them delicious. You can read a book, dance round the kitchen, have a glass of wine etc while you wait for the oven to do it’s thing.
This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net!
Kale chips, yes yes I’m a bit late jumping on this bandwagon but I swear I’ve been making them for years now. It’s just that I didn’t think my kale chips with just olive oil, sometimes chilli, and salt were ground breaking enough to share with anyone. Not that every recipe I share is always groundbreaking! Clearly not! But these kale chips are next level. I ate 2/3 of a bunch of kale in one sitting because of these. That’s a lot of kale, who does that?
This is a green smoothie that packs a punch in the antioxidant and good for you departments. There’s matcha for those antioxidants, a good dose of omega 3’s, potassium, vitamins A, C and K to name a few, fibre, protein it’s like a powerhouse. I love serving it in a bowl over some muesli for hidden crunch and topped with fruit for contrasting flavours. And because it looks pretty tbh.
I am aware this sin’t my first ‘quick ramen’ recipe but it’s one of my favourite things to eat for dinner so I will keep coming up with variations and sharing them with you. That by no means indicates any level of authenticity. if I’m making ramen at home it isn’t going to be like the ramen experience at a restaurant as I’m just not going to spend that much time making something that I love for how quick it is! That said, it still has to be delicious.
It’s always a good time for curry and this one is so quick and simple to do. Plus it’s full of flavour like all good curries. And just look at the bright yellow colour!
These are so delicious! A pimped up jacket potato!! They’re the perfect side or a great vehicle for ALL the toppings. The best baked potato I’ve ever made. Ever. That’s a big statement and I’m sticking by it. Want to know all the secrets?
You all know that cauliflower is one of my favourite vegetables. It’s just so adaptable and tastes so different when cooked in different ways. I have love it since cauliflower cheese was my favourite ever vegetable dish as a kid and I don’t think I will ever get over it. So this week I’ve reworked my favourite chicken Teriyaki bowls… and made them vegetarian because it’s a good idea to eat more plants!
Yes, yes poke is raw fish and this is a vegan recipe. As per usual I’m and playing it fast and loose with the food rules and calling things what I feel like. The steamed and marinated beetroot stands in for the raw fish in this ‘poke’ rendition and it’s full of fresh, light flavours.
It’s time for another great pasta recipe! This one tastes like summer with juicy sweet corn, fresh cherry tomatoes, loads of basil and pesto and all finished with creamy buffalo mozzarella. Yum! I’ve been really into pasta lately. I try to limit it to once a week but sometimes I want to have it twice because there’s just so many different sauce variations you can do and it’s such a great low effort meal. My solution? Zucchini noodles! But not just zucchini noodles, it’s got to be a mix of REAL pasta and zoodles so I’m still satisfying those carb cravings.