When a zucchini fritter meets a hash brown my brunch dreams collide. I have loved hash browns since I was a kid. Like, my favourite burger as a 10 year old was the tower burger at KFC because it had a hash brown it in. It’s been a long love affair. And I’ve now made it a more nutritious one. Hoorah!
STRAWBERRY, COCONUT AND BANANA SMOOTHIE BOWL WITH A CHOCOLATE DRIZZLE
This smoothie bowl is full of protein and fibre to keep you feeling full. Plus it has that whole chocolate drizzle thing going on to make things extra special. It’s the perfect post work out food for me and you’re going to love it.
RED LENTIL PASTA WITH PESTO, SUN DRIED TOMATOES AND PUMPKIN
I have to share this with you because I’m obsessed with red lentil pasta at the moment. It’s super filling, has great flavour and is a dream with this simple sauce. Even if you’re not gluten free it makes a nice change and is an easy way for adding more protein t vegetarian pasta dishes. It’s just an all round win.
POTATO AND CHICKPEA SAAG CURRY
I’ve been thinking about this curry for a while. I love saag. I love it’s intense greenness and slightly more subtle flavour in comparison to other curries. And Saag Aloo (when you make it with potatoes) is so yumm). Despite it apparently being Spring already the weather last week was very winter like so I decided it was the perfect time to make this.
VEGETARIAN PAD THAI
How good is Pad Thai? It was my favourite noodle dish for years. Years I tell you, and I get bored oh so easily. The problem is it’s so hit and miss when you order it at take away places. So I now love making it at home, just the way I like it. I’ll put the prawn and chicken version up next, because that’s the other way I like it.
PEARL BARLEY ‘RISOTTO’ WITH ROAST PUMPKIN, SUN DRIED TOMATO, BASIL AND FETA
Pearl barley makes a great change from using rice, it isn’t gluten free or anything it just gives a different flavour and a great texture. Plus it’s a great source of dietary fibre and a range of vitamins and minerals. It’s nutty flavour works so well with the sweet pumpkin and salty feta.
PAN FRIED GNOCCHI WITH MUSHROOMS, CHILLI, GINGER AND MISO BUTTER
I know this sound kin of odd. Asian Gnocchi basically. I mean what kind of stupid fusion food is that? But if you remember that gnocchi is just a potato and pasta hybrid and that potatoes love asian flavours and pasta is really just noodles then it makes more sense. And it tastes amazing, I’ve tested it on friends for you, promise!
FAILING AT THE WHOLE HEALTHY LIVING THING? THESE EASY TIPS WILL GET YOU BACK ON TRACK
Eating well isn’t supposed to be hard. It’s supposed to make you feel good, give you energy and help you lead a long, healthy life. It doesn’t mean missing out on things so much as adding things. Remember Michael Pollen’s words: Eat food. Not too much. Mostly vegetables.
BROCCOLI AND PARMESAN FRITTERS
It should be pretty clear by now that I love a fritter. They’re such a great way to use leftover veg plus as a replacement for toast at breakfast fritters mean squeezing another couple of serves of veg into your day. I’ve been playing around with these for a while now to get the texture and flavour right (and the all important structural integrity). And I clocked it last weekend. These broccoli fritters are quickly becoming a new favourite.
ULTIMATE RAINBOW BUDDHA BOWL
This salad bowl is brimming with flavour, texture and colour (obviously!). I love bowl food like this. You can easily leave out anything you don’t like or add other things you have on hand. The important things to tick off are all in the balance of things.