I’m obsessed with these meatballs, they’re perfect to add to any salad bowl, stuff into pita, have with mash – eat them your way. You can freeze any extras you have or make a double batch and freeze them raw. That way you always have a healthy protein option on hand.
This creamy vegan curry is a delight on a cold night. It’s full of warm flavours, buttery roasted cashews and sweet pumpkin. The curry paste is quick and simple to make, you should have it on the table in 45 minutes!
I’m a week into my gut makeover and I’m starting to feel really good. I was worried doing it during lockdown would be depressing but it’s actually helpful. I have something to focus on and there’s no social events for me to miss out on things at. This week’s meal plans will reflect how I’ve been eating so you can see what it’s all about! These recipes would suit anyone on a gluten/ grain/dairy/sugar free diet:) Or anyone trying to curb that pasta addiction.
This salmon is so fresh and delicious and makes use of how delicious oranges are right now! On my daily neighbourhood wanders I jealously stare at the citrus laden trees people have in their front yards, lucky my neighbours are nice enough to leave bags of excess fruit at their gates.
Crisp mornings and sunny days are the perfect time for this sunny bowl of goodness. And if you use the non Haloumi type of croutons then it’s vegan too! But, haloumi is delicious…
I have lots of lovely dahl recipes on this blog but this one is made with just dry ingredients to flavour it, especially handy when you’re low on fresh ginger, garlic and onion like I was when a curry craving hit.
These are so good that my partner and I prefer them to the deep fried version. Using skinless chicken ribs makes them a lighter choice than your typical fried chicken wing. And you don’t miss out on any flavour.
This whole ‘recipe’ is designed to be messed with! The core components are just the rice and mushrooms, what else you put with it is up to you and the contents of your fridge! You want to think about acid, extra protein and crunch. More on that below!
I’m so into shredded oyster mushrooms as replacement for meat. They soak up any flavour you throw at them and get the best crispy texture. They’re the perfect thing to sub for pork and chicken for this laissez-faire take on a bun bowl.
New recipe time! These mushroom tacos have so much flavour and texture and are completely vegan. Simple to make and I’m calling them ‘carnitas’ as they have the texture of my favourite kind of carnitas taco… when the pork has been tossed on the grill before serving and got delightful crispy edges.