There’s a lot of things about these nachos that make them a healthier choice than the regular variety. Baked wholemeal tortilla chips (or corn if gf) rather than fried chips, the added green veggies and wholesome chicken thigh topping. There’s also a cheese sauce that’s the ish part because it makes the cheese go a long way and adds that gooey stretchiness you want in nachos, with about 1/2 the actual cheese. But still some cheese because, oh god, cheese will be the last animal product I give up if I ever actually go vegan.
Well hello Winter, you’ve really made your arrival felt haven’t you?! With 3 degree mornings in Melbourne I’m leaning even further into warm soups, and things to roast in the oven. This weeks meal plans reflect my efforts to keep warm!
Thanks so much for your feedback on my last post! I’m listening to all your recipe wants and creating quite a list of things to make so yay for everyone! Today’s recipe is so easy to make, full of flavour and it looks so impressive when you bring it to the table. The whole baked fish stays juicy and fragrant thanks to the generous stuffing and the golden roasted fennel becomes so sweet and delicate as it cooks. Get ready to impress EVERYONE.
This tart is such a delight, you can make it with regular chard or silverbeet but it just won’t look as pretty. And it sure is pretty thanks to the contrast with the white ricotta and colourful rainbow chard stems.
I have been a very slack blogger this week – I didn’t have any more recipes ready that I’d tested enough times to be ready to share so I just decided to only share the one I was happy with (that one was excellent) thus I’ve been a little quiet on the blogging front. But next week I’ll have 3 delicious new recipes for you and I can’t wait. For now, here’s a couple of meal plan ideas to keep you inspired in the kitchen for the next week.