How on earth is it the end of January already?! I feel like the year is already flying past and it’s just the first month. In no time at all it’ll be March and I’ll be in Europe!
MINI VEGETARIAN OKONOMIYAKI FRITTERS WITH SPICY ‘MAYO’
I love okonomiyaki so much. It’s one of my favourite mid week dinners. This is a reworking of that famous meal into fritter form so it seems a little more breakfast like! You have to make these this weekend! I should probably chill out on the exclamation marks…
MATCHA RICE BOWLS WITH STEAMED SALMON AND PICKLED GINGER SALAD
 The matcha tinted brown rice in these bowls is topped with flakes of steamed salmon and a cucumber, sesame, mint and pickled ginger salad. The matcha, ginger and fish are such a delicious combination with a beautiful balance of salty sharpness.
GLUTEN FREE LAMINGTONS WITH RASPBERRY CHIA JAM AND CACAO ICING
These aren’t your usual lamingtons. The title probably gives that away! They’re gluten free, refined sugar free, made from wholesome ingredients and include a yummy layer of raspberry chia jam in the middle. I’m particularly proud of the chocolate glaze that I think I’ll be using on many baked things to come! Although they are a healthier version they’re also super delicious – for real!
EASY SWEET POTATO BUDDHA BOWL WITH MAPLE TAHINI DRESSING
This year I’m making an effort to mix up some of the more complicated recipes I do with really simple ones. Things with shorter ingredient lists, less processes and less time required to make them. Because I don’t want healthy to feel hard for anyone! I’ll still be writing things that have a few more processes and things because it’s also great to challenge oneself – just not every night of the week, right?
WEEKLY MEAL PLAN WEEK 3
Hello lovely people! I’m back with another week of meal suggestions for you! Once again we have 2 different plans, one for the vegos and one for the meat eaters. Each plan includes 5 recipes for dinner. Most of the recipes serve 4, so if you’re not serving 4 you’ll have some food left over for lunch. Lucky you! There’s also a bonus this week: Shopping list! A downloadable, easily printable PDF that tells you exactly what you need. Broken into sections such as Meat and or Dairy, Fresh Produce and Pantry items.
BASIL, CHARRED SWEET CORN, TOMATO AND BUFFALO MOZZARELLA PASTA
It’s time for another great pasta recipe! This one tastes like summer with juicy sweet corn, fresh cherry tomatoes, loads of basil and pesto and all finished with creamy buffalo mozzarella. Yum! I’ve been really into pasta lately. I try to limit it to once a week but sometimes I want to have it twice because there’s just so many different sauce variations you can do and it’s such a great low effort meal. My solution? Zucchini noodles! But not just zucchini noodles, it’s got to be a mix of REAL pasta and zoodles so I’m still satisfying those carb cravings.
ROASTED ALMOND COOKIE DOUGH BLISS BALLS
I’ve posted a cookie dough bliss ball recipe before. Those one’s were a nut free version and they were yummy but I’ve got to say, roast almonds make these so much better! Both are vegan and refined sugar free.
GREEN CHICKEN PESTO SALAD BOWL
I love a salad bowl. Clearly. And at this time of the year a grilled chicken salad is what I feel like eating most of the time. This is also delicious with a boiled egg or some haloumi (seared in a non stick pan) instead of the chicken if you’re into a more vegetarian vibe.
CHIPOTLE TOFU BOWLS
Chipotle Tofu Bowls? Heck yes I’m in! You all know by now that I love ‘bowl food’ and have probably caught on to my love of Mexican too (recent enchilada and tortilla soup posts might have hinted at this..). If you’ve really be paying attention you may also have noticed that I’m getting into the occasional serve of tofu too.