It’s that time again. The time when I basically share my cravings with you and call them meal plans. There’ slots of colour and variety in store for you this week and you’ll easily make your gut healthy quota of 30 different plant foods for the week, high five yourself. Or someone else, some one else works too.
I have another handy series of recipes for you to make your midweek meals a breeze. I’m posting them all together as the key ingredient is the same: Australian beef! Plus, they’re all about making the winter comfort food you’re craving a little healthier.
Pesto pasta with a difference. That difference being that it’s red, obviously. The nut I’ve used is roasted almonds and they’re so yummy with the sweet roast capsicum and intense sundried tomatoes.
This is a tomato based vegetable soup loaded with spices, a variety of vegetables and topped with a yummy herb pesto. It’s one of those dishes you can make from the leftovers in your fridge and a couple of pantry items so feel free to mix up the ingredients as you see fit.
I think I’m coming out of my seasonal funk, I want to eat all the healthy vegetable things again. My love affair with pies is coming to an end, I think I’m done with pastry for the time being. I’m still obsessed with soups even if soup tang clan has been slacking off recently (yes team this is a public shaming). But I’m mixing it up somewhat and that is totally reflected below.
I did that thing again. That thing, where I can’t think of a succinct and snazzy title for a recipe so I just list all the ingredients. This also has black beans, coriander and spring onion in it so I left out some ingredients, go me on the personal development front… eek.
Full disclosure: these are not a health food. They have some things in them that make them a tiny bit more wholesome and nutrient rich than a regular cookie. But they are a sugary treat. I’m all for the belief that if you want a cookie, dessert of any kind, or whatever so called bad food you’re craving, then have it. Just make it yourself.
I’m going to ban myself from talking about the weather at the start of these posts. Have I already failed by announcing that? Oh well, from here on out anyway! This week I’m feeling seafood and greens. I’m going a little lighter on the noodles as I really got obsessed last week! Not abandoning them completely thoguh because I am who I am.
I’ve been dreaming about this risotto for weeks, since the start of scallop season. Saffron, leeks and scallops are such a perfect combination especially when hit with a good dose of fresh lemon. I added the leek and celery to up the vegetable in take without compromising on flavour.
This easy winter salad can be served warm or cold and is the perfect side to hearty winter dishes like, stews, pasta bakes and pies. It’s full of fragrant spices and the freshness of lemon and chilli and is everything I want and need to eat right now.
