This week’s Friday finds is quite the mixed bag. Basically, as per usual, it’s what I’ve been into for the last week.
This green goddess noodle bowl makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch as it does for dinner is what I’m all about.
You probably won’t believe me but these muffins have no added sugar. They don’t use dried fruit, only whole fruit. They’re also gluten free, light and fluffy. And yep, they’re filled with peanut butter and raspberry. Other than the peanut butter there’s also no added fat. Oh and they taste REALLY good.
Because there can never be enough cheese. This flat bread uses 2 of my favourite cheeses: buffalo mozzarella and goats feta. Both have such a great creaminess to them but I love the combination of sharp feta and gooey mozzarella against the mushrooms on this flatbread. It’s perfect.
This week it’s all about fitness. Plus a podcast and Netflix recommendation… and what I’m cooking/eating. This is a food blog after all.
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?
Bliss balls! Bliss balls that are nut free, gluten free and full of fibre and protein. Bliss balls that also taste so much like cookie dough you’ll be thinking about being a little kid eating cookie dough straight from the mixing bowl… or if you’re me, being an adult and eating cookie dough straight from the bowl. Basically my new favourite bliss ball.
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.
These lemon tarts look adorable, are super zesty and have the added bonus of being made with olive oil whole grain pastry and no dairy. They also are refined sugar free, sweetened with maple syrup, and nut free. You could make them with gluten free flour if you would like them to be gluten free but I’ve chosen spelt and wholegrain flour for their rich nutty flavour.
This muesli is light, crunchy and great for anyone who wants something for breakfast that is a little lower in fat and sugar than muesli loaded with nuts and dried fruit. It’s also a great muesli if you can’t eat nuts or dried fruit which sums up my new housemate and I perfectly. Instead of nuts the crunch comes from toasted seeds, coconut and puffed grains, the flavours are warm and lightly spiced and served with some fresh fruit (hey berries, so glad you’re fructose content is so friendly to me) and yoghurt/milk it makes for a quick and easy breakfast.