How was everyone’s week? I hope it was full on sunshine, wonderful people and delicious food. Let’s work on making next week all about that too shall we?
6 INGREDIENT CHERRY AND COCONUT BITES
I’m sort of obsessed with coconut based treats. I always have been. Bounty Bars and Cherry Ripes are two of my favourite chocolate bars. So having already tried my hand at a healthier version of the Bounty Bar I thought it was time to to tackle the cherry ripe.
CHICKEN SCHNITZEL WITH PARMESAN SLAW
This might be my favourite dish yet this summer. or at least my favourite chicken dish. I have a lot of favourites when it comes to food. And any way I can have chicken schnitzel in a healthier way is pretty damn exciting for me. This has all my favourite things about schnitzel: golden crispy exterior, succulent juicy chicken and great flavour. It has all these things with out being laden with oil from deep frying – yay.
CRISPY CHICKPEA BOWL WITH SLAW, CREAMY SPINACH DRESSING AND QUINOA
This is an easy work lunch or vegetarian dinner. The flavours are fresh and simple, just what you want in summer! As far as these sort of colourful bowls go it’s blissfully simple to make and full of all the flavour, texture and yum you could want.
CREAMY SPICED LENTIL DAAL
Yes I realise we’ve just had a heatwave of a weekend. But it’s cooled down a little now, and it’s winter in the other half of the world so I know some of you are going to feel like curry. Personally, I always feel like curry. I don’t think it’s just winter comfort food as a lot of countries that serve curry as a staple are typically warm balmy year round weather places. So this is summer appropriate. Plus it’s so friggin good. It’s my favourite dahl, creamy and fragrant and really easy to make.
WEEKLY MEAL PLAN WEEK 1
New year new you right? This year I’m changing it up a little and starting some weekly meal plans for you all. Each week there will be Meal Plan A (Vegetarian) and Meal Plan B (Meat Eater). They will include 5 nights of meal suggestions, photos to get you salivating and links to all the recipes. I’ll also chuck in a breakfast, lunch or snack recipe every now and then because I need variety in my life and I’m sure someone else out there does too!
SUMMER CHICKEN AND QUINOA BOWL WITH STONE FRUIT, CORN AND AVOCADO SALSA
Summer, you glorious season you. Time for eating in the sun outside, easy salads and colourful lunch bowls. Just like this one. This little bowl is easy to make and is the perfect thing if you’re heading back to work this next week.
BAKED SALMON WITH CITRUS HERB YOGHURT SAUCE AND GRAIN SALAD
Salmon baked in a bag for the win! It’s 2017 and I feel like this recipe is a bit of a 90’s throw back or something. But done in a modern way with the healthy grains and shredded veg right? I think… Anyway this is super easy and you can use any grains you like. I love the nutty combo of barley and quinoa with the vegetables and omega 3 rich salmon.
CHILLI SESAME CRISPY TOFU BUN BOWLS
Crunchy golden tofu pieces in a spicy salty sauce with toasted sesame seeds, hell yes! Put it all on top of a pile of fine rice noodles and fresh slaw and I’m a happy girl. This is by no means a traditional bun bowl with all the right flavours and – but they were the inspiration, so don’t get angry at me for my description. Let 2017 be the year of you having fun with your food and letting go of the rule book.
GRILLED EGGPLANT SALAD WITH QUINOA, ZUCCHINI AND TAHINI YOGHURT DRESSING
Welcome to 2017! I thought due to the New Years resolutions I’m sure have happened I should start things off for the year with a salad. A delicious, filling, nutritious salad with smokey grilled eggplant and a creamy tahini dressing – it’s a good one!