My new thing is using curry pastes and a little stock or coconut cream to create the flavour and sauce. It’s so quick and easy and packs a huge flavour punch! You can make your own paste and freeze in portions or keep in the fridge if you plan on using it quickly, or just buy one. So many options to make your life tasty, healthy and easy.
ONE PAN CHICKEN THIGHS WITH MOZZARELLA, TOMATO, CHICKPEAS AND BASIL
I love meals that only take one dish to make! Less cleaning up, more time for me. This dish is full of flavour and delicious ingredients. The stretchy golden mozzarella on top and the fresh basil are a classic for a reason.
VEGAN EGGPLANT KATSU CURRY
Eggplant is such an amazing vegetable, it’s texture changes so much depending on the amount of heat applied. With lots of quick heat, like in this dish it becomes soft and creamy. The katsu crumb is the perfect thing to hold it all together and the spice laced curry sauce brings the extra flavour it needs. This is a delicious dinner and it just happens to be vegan.
MEAL PLANS WEEK 7
Hello Sunday!!! It’s time to relax, potter, adventure and maybe do a little planning for the week ahead. This week I’ve got two delicious meal plans for you as per usual. One vegetarian, one for the omnivores. There’s a variety of flavour, from the spicy to the mild and from the trashy (buffalo chicken say what?!) to the slightly unusual (can I call it a meatball when there’s no meat in it???). I hope you love the plans!
ZUCCHINI, CHILLI AND GARLIC LINGUINI
This is one of my simple go to pastas that you don’t need a whole lot of ingredients or time to make. I make it almost every week at the moment, or whenever I have zucchini that needs using up. It’s simple, tasty and quick – everything I want in a mid week pasta dish.
WEEKLY MEAL PLAN WEEK 6
Are you ready for another week? I have heard the saying ‘if you don’t plan you plan to fail’ in 3 different contexts this week and with that in mind let’s spend a little time this Sunday thinking about, and getting excited for, the week ahead! I can guarantee it will be a delicious one.
ZUCCHINI PAPPARDELLE WITH BOLOGNESE SAUCE (FRUCTOSE FRIENDLY)
One day I’m eating like a vegan and the next it’s time for some meat. I basically like to eat everything. I also love that bolognese is such a good vehicle for getting some extra vegetables into a pasta dish. This rendition takes it one step further and uses ribbons of zucchini instead of pasta. Thus, it’s a low carb meal full of vegetables and lean protein – win!
RICE NOODLE BOWLS WITH THAI PEANUT SAUCE AND SESAME TOFU SCHNITZEL STRIPS
I finally tried a slightly different way of cooking tofu and I’m such a big fan! It’s like eating chicken schnitzel – really! I’m clearly excited about this and you should be too. You’ll probably see this rendition popping up again but for now it’s finding a place in a noodle salad bowl and you’re going to love it.
WEEKLY MEAL PLANS WEEK 5
And it’s February! How’s the year going so far? Such an annoying question, because we all love to be reminded of how fast time passes don’t we? This week, for the majority of them, I’ve tried to make the recipes quick and easy to throw together after work. The whole making things easier for people when it comes to cooking healthier food is totally my vibe this year.
TERIYAKI CAULIFLOWER BOWL
You all know that cauliflower is one of my favourite vegetables. It’s just so adaptable and tastes so different when cooked in different ways. I have love it since cauliflower cheese was my favourite ever vegetable dish as a kid and I don’t think I will ever get over it. So this week I’ve reworked my favourite chicken Teriyaki bowls… and made them vegetarian because it’s a good idea to eat more plants!