This week has been HOT and I am loving it… mostly! I’m also kind of dying by the time I walk home from work in the afternoon and in need of something super refreshing. So this week instead of new recipes (because to be honest I’ve had so little time in the last fortnight I haven’t been able to do the final test on anything) I’ve put a joyful little list together for my fellow down under peeps. All the healthier treats to stock your freezer with, or make in mere moments on a hot day. Yay!
I’m feeling indecisive. I knew all the flavours i wanted to eat but I couldn’t decided whether i wanted to have a pretty salmon with sauce and salad thing or if a quinoa bowl was more my vibe. So I made this dish both ways to see what was best. Turns out both are best, depending on level of hunger/patience for plating. This means that you’re getting a double whammy today. 1 recipe, 2 incarnations. Lucky you.
As we gear up for silly season and life gets super busy I’m trying my best to keep my diet full of healthy goodness to balance things out. This week I’m leaning towards beautiful salad bowls, vegetable laden curries and clever dishes to use up leftovers.
Everything about these is a yay. I’m a little waffle obsessed and sometimes even just use my waffle maker as a sandwich press, but it’s always a happy day when I whip up a batch of waffles and I’m really vibing the savoury variety at the moment. These are filled with potato and parmesan and you’re going to love them.
Ever since doing the Gut Makeover, I’ve been really into keeping my breakfast grain free 5 days a week. This isn’t because there’s anything wrong with grains – I love grains and eat them all the time. It’s more about giving me space in my diet to make sure I’m including a wide variety of other foods, especially fruit and vegetables. This little collection of recipes are my regular go to breakfasts.
I love fried rice. I bonded with one of my dearest friends over fried rice. The first time we met was at a bar: I walked up to her and re-braided her hair, she was my boyfriend-at-the-time’s friend and earlier in the evening I had instructed him – at his request – on how to plait a fish tail braid over the phone. When I got there I was like, ‘nope’, and immediately fixed it. Later on that evening we ended up at China Bar eating their amazing fried rice and had a love-in over how much we both loved said fried rice. And dumplings, we’re also big fans of dumplings.
This week has flown past thanks to the long weekend and I feel like I was only writing last weeks meal plans a day ago. But here we are again and this week is full of tasty things, as per usual because that’s the whole point isn’t it?
What’s better than a bowl of home made crisps (aka potato chips) straight from the oven? Nothing! These cheesy herby morsels of goodness are super satisfying if you get a craving for the variety you can buy in bags at the supermarket. Making them yourself means you know they’ve got nothing nasty going on.
These taste like summer on a plate and with summer just around the corner (apparently, despite it being 16 degrees today) it’s the perfect time to start making them. Just look at those colours!!
Oh yeah. These are happening. They’re like a a coconut rough cupcake but with green vegetables in them. Yesss please. Don’t freak out about the vegetable content, it’s there to give texture and zucchini is so mild and slightly sweet so it’s a totally fine thing to put in your baked goods. No more zany than carrot cake. So if you can get around carrot cake, you can get around these.