Sunny days mean outdoor lunches and picnics and QUICHE!!! Or if you’re me you’ll end up eating the quiche for breakfast because it’s eggs and egg is a breakfast food.
BURMESE STYLE NOODLES WITH MUSHROOM CURRY SAUCE
The Burmese style curry noodles are so versatile and full of flavour. They’re a take on a dish that usually involves noodles with a meat sauce and your favourite toppings. So sort of like a Burmese version of spag bol! Sort of haha. This version involves a mushroom rather than meat based sauces but I’ve included instructions for a variation using chicken and one using prawns because variety is the spice of life and all that jazz (also I couldn’t choose just one version).
CRISPY CRUNCHY CHICKEN SALAD WITH PARMESAN DRESSING
This is the best salad I’ve ever made. Did I say that yesterday?! If I did I didn’t know any better. Or maybe this is the best chicken I’ve ever made? No, it’s the salad. Fresh, crisp lettuce, creamy avocado, decadent Parmesan dressing and that crispy crunchy chicken.
CHOPPED THAI SALAD WITH PEANUT AND LIME DRESSING
This salad has it all. Colour, texture, flavour. Plus it’s filling and easy to throw together. You can have it for lunch, as a side or even in a chicken burger/sandwich. It’s versatile and delicious.
ZUCCHINI AND POTATO HASHBROWNS
When a zucchini fritter meets a hash brown my brunch dreams collide. I have loved hash browns since I was a kid. Like, my favourite burger as a 10 year old was the tower burger at KFC because it had a hash brown it in. It’s been a long love affair. And I’ve now made it a more nutritious one. Hoorah!
STRAWBERRY, COCONUT AND BANANA SMOOTHIE BOWL WITH A CHOCOLATE DRIZZLE
This smoothie bowl is full of protein and fibre to keep you feeling full. Plus it has that whole chocolate drizzle thing going on to make things extra special. It’s the perfect post work out food for me and you’re going to love it.
RED LENTIL PASTA WITH PESTO, SUN DRIED TOMATOES AND PUMPKIN
I have to share this with you because I’m obsessed with red lentil pasta at the moment. It’s super filling, has great flavour and is a dream with this simple sauce. Even if you’re not gluten free it makes a nice change and is an easy way for adding more protein t vegetarian pasta dishes. It’s just an all round win.
POTATO AND CHICKPEA SAAG CURRY
I’ve been thinking about this curry for a while. I love saag. I love it’s intense greenness and slightly more subtle flavour in comparison to other curries. And Saag Aloo (when you make it with potatoes) is so yumm). Despite it apparently being Spring already the weather last week was very winter like so I decided it was the perfect time to make this.
VEGETARIAN PAD THAI
How good is Pad Thai? It was my favourite noodle dish for years. Years I tell you, and I get bored oh so easily. The problem is it’s so hit and miss when you order it at take away places. So I now love making it at home, just the way I like it. I’ll put the prawn and chicken version up next, because that’s the other way I like it.
PEARL BARLEY ‘RISOTTO’ WITH ROAST PUMPKIN, SUN DRIED TOMATO, BASIL AND FETA
Pearl barley makes a great change from using rice, it isn’t gluten free or anything it just gives a different flavour and a great texture. Plus it’s a great source of dietary fibre and a range of vitamins and minerals. It’s nutty flavour works so well with the sweet pumpkin and salty feta.