This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
Sweltering. Sweltering is the only way to describe this weekend and I feel like we’ve had a lot of that lately. Wow, now I’m complaining about summer! It’s just that it makes me want to avoid turning the oven on or cooking at all and thus the summer recipes only trickle in… but the week ahead is looking more mild so I’ll be back at it.
This recipe can be made in less than 40 minutes which means it’s totally doable on a weeknight. The vegetarian filling is what makes it so quick and easy to cook. It’s also full of flavour, and super filling thanks to those chickpeas.
 This is delicious creamy goodness AND it has zero added sugar AND it’s dairy free. Guilt free creamy ice cream goodness with just 3 ingredients? Yes! Oh you’re so very welcome.
Yep. 100 weeks of meal plans. That’s a whole lot of meal plans for you beautiful humans to choose from. And considering each post contains two plans that’s 200 plans for you! Aren’t you lucky?
  Two things I’m currently writing a lot of recipes about: zucchini and pasta. Probably because I’m obsessed with both. One of those obsessions needs to be kept more in check than the other…. and this recipe celebrates them both.
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 mayo is life. It is the best mayonnaise I’ve ever made. You’ll want to dip everything in it and it makes this simple and easy salad sing.
Happy Sunday! The sunshine has definitely set in this week and it’s been so hot in Melbourne that I’ve been forgetting to eat – does anyone else lose their appetite in the heat? This is actually a problem when you write recipes for a living as the only recipes I feel like testing involve smoothies and ice cream.
That there isn’t salmon skin, oh no it’s a little sheet of nori that adds delicate flavour and protects the salmon as it cooks, making the most delicious salmon noodle salad bowl ever.