I made this for the first time months ago and have been meaning to retest the recipe forever, and when I found these tri coloured baby carrots and my local market I knew it was time. That said you can easily use whatever carrots you can get your hands on. These babies just look oh so pretty.
I’m going to use this meal plans post to make a bit of a commitment today. A commitment to something I’ve been feeling a little uncomfortable about for a while. You know that feeling you get when your attitude towards something and your behaviour don’t match up? It’s called cognitive dissonance and we all experience it a lot. We can use this feeling in one of two ways: we can change the attitude (decide we don’t actually care about the thing we said we cared about) or change our behaviour. I’m going to change my behaviour, and that’s never that easy.
Today marks the beginning of a new post adventure on my blog. Yep, I just said ‘post adventure’, sorry. I’m going to do a series for the next couple of months called ‘7 Ways With’, each week I’ll highlight a seasonal ingredient and give you 7 different ways to use it. My main aim here is to help you cut down on food waste, and make use of what you have in your kitchen.
This is such a delightful side dish or add some rocket and an egg and call it lunch. It’s a great way to use the abundant lemons that are falling off trees at the moment and is comforting and fresh all at the same time.
It’s that time again. The time when I basically share my cravings with you and call them meal plans. There’ slots of colour and variety in store for you this week and you’ll easily make your gut healthy quota of 30 different plant foods for the week, high five yourself. Or someone else, some one else works too.
I have another handy series of recipes for you to make your midweek meals a breeze. I’m posting them all together as the key ingredient is the same: Australian beef! Plus, they’re all about making the winter comfort food you’re craving a little healthier.
Pesto pasta with a difference. That difference being that it’s red, obviously. The nut I’ve used is roasted almonds and they’re so yummy with the sweet roast capsicum and intense sundried tomatoes.
This is a tomato based vegetable soup loaded with spices, a variety of vegetables and topped with a yummy herb pesto. It’s one of those dishes you can make from the leftovers in your fridge and a couple of pantry items so feel free to mix up the ingredients as you see fit.
I think I’m coming out of my seasonal funk, I want to eat all the healthy vegetable things again. My love affair with pies is coming to an end, I think I’m done with pastry for the time being. I’m still obsessed with soups even if soup tang clan has been slacking off recently (yes team this is a public shaming). But I’m mixing it up somewhat and that is totally reflected below.
I did that thing again. That thing, where I can’t think of a succinct and snazzy title for a recipe so I just list all the ingredients. This also has black beans, coriander and spring onion in it so I left out some ingredients, go me on the personal development front… eek.