Or oatmeal if you’re from that part of the world! This porridge can be sweetened to your desired level with maple syrup, honey, banana or brown sugar. It’s rich in chocolate flavour and the cocoa helps wake me up. So handy this week when I’m sans coffee.
With Easter just around the corner I thought it was time to post something as a nod to what is usually, for me, a family filled holiday. One of my favourite Easter traditions is brunch and these waffles are the perfect addition. Waffles are a family tradition in our house but I’m doing my best to stick to the whole vegan until dinner thing, and this recipe certainly makes it a bit easier!
These are a vegetarian take on my salmon potato cakes and they’re so delicious! Perfect for work lunches, as they freze and reheat well. They’re also a yummy light supper or vegetarian brunch. So many uses.
This is a next level breakfast or excellent dessert. Made using all natural whole foods and with no added sugar (excluding anything you choose to use to sweeten your granola), it’s a great substitute for ice cream!
The amount of times I’ve served these and heard, ‘Papaya, that’s like another word for pawpaw right?’ makes me want to start this post by saying unequivocally no. Super different fruit and flavour. And the delicate sweetness of papaya and the sort of mango like texture make it perfect for salsa.
This has been my go to breakfast at least 2 days a week this summer. It’s super easy to prepare, can be done in advance so you have a grab and go situation the next morning. Plus it’s delicious!
This is the king of the hidden veg smoothies. The zucchini adds all the goodness of this delicious summer vegetable to what essentially tastes like a banana and cinnamon smoothie. Ideal.
It’s almost Christmas so I could resist sharing some of my favourite holiday desserts with you! This very festive dessert has a base of light meringues and is topped with a strawberry ribboned cream, fresh berries and mint. It looks so pretty and festive and is easy to make… Mastering meringues is all about having the time to let them cool in your oven properly and the recipe I’m giving you is my mum’s, aren’t you lucky?
These baked eggs can be made from scratch in 30 minutes using fresh tomatoes, and what’s not summery about that? I love having baked eggs with sourdough toast to dip in but flat bread works really well too.
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;)