BUFFALO CHICKEN AND RANCH SLAW SALAD

We’re getting a little trashy today! Buffalo chicken for the win. I love love love spicy things and buffalo chicken wings are the bomb. But they’re also not great for you… So I’ve tried to lighten things up a little here with a baked, not fried version of them. And they’re not wings, because I figured they weren’t going to be easy to eat in a salad bowl and this is essentially a ridiculous chicken salad.

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ZUCCHINI, CHILLI AND GARLIC LINGUINI

This is one of my simple go to pastas that you don’t need a whole lot of ingredients or time to make. I make it almost every week at the moment, or whenever I have zucchini that needs using up. It’s simple, tasty and quick – everything I want in a mid week pasta dish.

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WEEKLY MEAL PLAN WEEK 6

Are you ready for another week? I have heard the saying ‘if you don’t plan you plan to fail’ in 3 different contexts this week and with that in mind let’s spend a little time this Sunday thinking about, and getting excited for, the week ahead! I can guarantee it will be a delicious one.

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SPICE BAKED POTATOES WITH AGED CHEDDAR AND CHIMICHURRI

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?

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CORIANDER AND LIME CHICKEN SALAD

  
It’s still salad weather so I’m going to keep posting new takes on chicken salads, because I love them.  This one is nice and simple with a really fresh zingy dressing. There’s yummy textures in there as well as some quinoa to keep you full for longer. I probably eat a chicken salad each week so I’ve got to keep switching it up to keep things interesting.
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ZUCCHINI PAPPARDELLE WITH BOLOGNESE SAUCE (FRUCTOSE FRIENDLY)

One day I’m eating like a vegan and the next it’s time for some meat. I basically like to eat everything. I also love that bolognese is such a good vehicle for getting some extra vegetables into a pasta dish. This rendition takes it one step further and uses ribbons of zucchini instead of pasta. Thus, it’s a low carb meal full of vegetables and lean protein – win!

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RICE NOODLE BOWLS WITH THAI PEANUT SAUCE AND SESAME TOFU SCHNITZEL STRIPS

I finally tried a slightly different way of cooking tofu and I’m such a big fan! It’s like eating chicken schnitzel  – really! I’m clearly excited about this and you should be too. You’ll probably see this rendition popping up again but for now it’s finding a place in a noodle salad bowl and you’re going to love it.

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WEEKLY MEAL PLANS WEEK 5

And it’s February! How’s the year going so far? Such an annoying question, because we all love to be reminded of how fast time passes don’t we? This week, for the majority of them, I’ve tried to make the recipes quick and easy to throw together after work. The whole making things easier for people when it comes to cooking healthier food is totally my vibe this year.

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TERIYAKI CAULIFLOWER BOWL

 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!

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CHOC MINT BLISS BALLS

I love choc mint, it’s a child hood favourite of mine. Whether it be in mint choc chip ice cream or a mint slice, or after dinner mints it’s always been a favourite combination of mine.

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