And the holiday is almost over… I leave the US tomorrow to head to Auckland for a few days and then home before the next meal plans post. After the last week of eating out I’m enjoying being back at my sister’s and making some home cooked food. I basically ate anything I wanted in New Orleans and felt more than a little sluggish by the end of it! Worth it though;)
I was tempted just to write ‘pan fry until golden and eat’ 7 times in this list and be done with it… but that would be failing to tell you all the things you can make more delicious by adding golden haloumi to them (air, mostly air). Okay seriously though this list will make you drool.
This is an excellent clean out the fridge salad and a great way to use the ends of a loaf of bread. The golden crunchy bread, sweet roasted capsicum, refreshing cucumber and crispy cauliflower are a delicious combination and the dressing is really next level.
This week the meals are coming to you from New Orleans! I’m sure this trip is going to involving me eating loads of food – not all of it good for me (hey there beignets) and that’s totally okay. I’ll be back home soon eating a whole load of summery salads and the like and I can’t wait to share with you all the recipe ideas I have now.
Confession time: I’ve eaten tofu just once since I’ve been away and that was in ma po tofu which isn’t even a vegetarian dish. And this is super unusual because it’s usually a once a week staple for me. So in ode to the missing tofu in my life I have 7 ways to eat this delightfully versatile food for you;)
This pasta dish is quick, satisfying and the perfect light dinner or for lunch. You could easily add your protein of choice but I love it as a vegetarian meal. You’re getting some protein from the almonds and cheese any way and a great vegetarian option would be using a pulse pasta.
This week I’ve been travelling through Utah, Colorado and am now in Texas! To see what I’ve been up to on the road check my Instagram! You’ll also start seeing some of the food inspo I’ve got a long the way in upcoming recipes. But for now I have some meal plans for you!
It’s super grain time! Good old quinoa has been the gluten free, high protein grain of choice for years now and there’s so many reasons why. And the easy of pronouncing it is not one of them. It’s tasty, versatile and filling. If you’re like me you often cook too much when you make quinoa so read on for some very delicious ways to use this seed!
Yes, this fudge is really that easy to make. The only sugar in it comes from the chocolate you use so you can control the level and type of sugar you use based on the chocolate you select. I was almost going to call it 2 ingredient fudge and you’ll see why when you look at that short ingredients list!
I think I’m about half way through my holiday now, and this means it’s road trip time! For the next week I’ll be joining a couple of friends and exploring Utah and Colorado before ending up in Texas for a night in Houston. But no that does not mean this post is going to be full of bbq food… we’re keeping it light and fresh in this neck of the woods.