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.
SPICE BAKED POTATOES WITH AGED CHEDDAR AND CHIMICHURRI
These are so delicious! A pimped up jacket potato!! They’re the perfect side or a great vehicle for ALL the toppings. The best baked potato I’ve ever made. Ever. That’s a big statement and I’m sticking by it. Want to know all the secrets?
CORIANDER AND LIME CHICKEN SALAD
  
It’s still salad weather so I’m going to keep posting new takes on chicken salads, because I love them. Â This one is nice and simple with a really fresh zingy dressing. There’s yummy textures in there as well as some quinoa to keep you full for longer. I probably eat a chicken salad each week so I’ve got to keep switching it up to keep things interesting.
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!
CHOC MINT BLISS BALLS
I love choc mint, it’s a child hood favourite of mine. Whether it be in mint choc chip ice cream or a mint slice, or after dinner mints it’s always been a favourite combination of mine.
ONE POT 15 MINUTE CHICKEN NOODLE SOUP
Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg.
SOY AND CHILLI BEETROOT VEGAN ‘POKE’ BOWL
Yes, yes poke is raw fish and this is a vegan recipe. As per usual I’m and playing it fast and loose with the food rules and calling things what I feel like. The steamed and marinated beetroot stands in for the raw fish in this ‘poke’ rendition and it’s full of fresh, light flavours.