This week’s meal plans are coming at you from LA, I’ve been here for the weekend visiting a friend – check out my Instagram if you want to see what I’ve been up to (mostly eating delicious things!). Luckily, it’s easy to eat loads of healthy delicious things in LA;)
Spinach is one of my go to vegetables to buy each week. If I’m planning on putting it in my smoothies and salads I usually opt for baby spinach but in curries and soups or anything cooked I love English Spinach. It’s an easy green to eat a whole load of as it wilts down to nothing , picks up the flavours of dressing and what ever ingredient it is cooked with really easily and has a lovely mild fresh flavour to it.
This salad is fresh and simple, the dressing has a tiny hint of spice and the natural herbaciousness (is that a word?!) of the fennel seeds that pairs really wonderfully with the zesty lemon and salty feta. Serve it as pictured with soft boiled eggs for extra richness – or without as a simple side salad.
I love salmon patties just with a little side salad, but place one between a crusty roll with crunchy lettuce and I”m in heaven. To take it up a notch I flavoured these salmon burgers with tandoori spices and add a minty yoghurt sauce to the burgers. Yummmmmm.
Hello from sunny California! It’s so nice to be in summer again, I’m spending loads of time soaking up the sunshine in my sister’s backyard while hanging with nieces and nephew. It’s been lovely.
In case you hadn’t noticed I’m super into legumes. So this week’s 7 Ways With post is dedicated to… Chickpeas! Chickpeas are the base of hummus and hummus is life and super easy to make yourself, thus you can expect some hummus in the mix below.
These nuggets are a variation on my ‘superfood’ chicken schnitzel recipe. The crusts is a naturally golden mix of flaxmeal, oats, hemp and pepitas and it’s deliciously crispy and crunchy due to this mix of ingredients.
Bringing porridge into spring with this little number! I know rosewater isn’t everyone’s cup of tea but I love it’s delicate sweet flavour. It’s sort of liking eating spring. And if you’ve ever cooked with it you probs have a big bottle languishing in the pantry, here’s how to use it up;)
Why hello there spring you have well and truly sprung this week, just in time for me to jet off to the other hemisphere and skip to autumn. There’ll still be meal plans coming your way though!
I have been all over the place this week and too busy to do the final test on a whole lot fo new recipes so i cannot share them with you yet… The business has been due to my other job, travel prep and my brother’ s bubba and partner arriving in the country and me being all about those things and not making enough time for this thing! And that’s okay, right?