Salmon is one of the most common types of fish that Australians eat at home and I can totally understand why. It’s an amazing source of brain friendly Omega 3 fats, protein and a variety of vitamins and minerals. Wild Salmon tends to be a better source of all of these than farmed, as well as being better for the environment.
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 week’s ‘7 Ways With’ post is dedicated to one of my favourite proteins: prawns. They’re readily available, super versatile and easy to cook. Check out the 7 ideas below and get cooking.
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.
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.
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?
Well this isn’t exactly a sexy post now is it? I mean cabbage, it makes me think of every novel I’ve ever read set in a time of famine where cabbage soup was the go to food. And there’s probably good reason for that, not least because one cabbage goes a long way. And that is precisely why I’ve chosen it for today’s post. Because there’s very rarely one recipe that will use up an entire cabbage. It just keeps going and going.
I’m holidaying In Byron Bay this week and my friend could not have timed her wedding better – I get to avoid a horrendous cold snap in Melbourne and trade it for sunshine and sand between my toes. Happiness overload.
Mushrooms. How are they such a contentious vegetable? They’re probably up their with brussel sprouts in terms of likelihood of being a despised vegetable. Either that or people adore them. I’m obviously in the latter camp and that’s why today’s ‘7 Ways With’ post is dedicated to those tasty morsels. However, I dated someone for years that hated them, mostly because they were a fungus and apparently eating fungus is gross. Personally I’m all for eating fungus. Especially when it tastes this good…
The next ingredient in my 7 Ways With series is carrot because it’s the perfect season to be eating loads of these. They’re affordable and delicious.