So many things happening this week. So many things I want to cook too. Lucky I’ve barely done anything else!
VEGETARIAN BURRITO BOWL WITH HALOUMI
This is going to become a new favourite meal for me. It’s so fresh! It can also be eaten hot or cold thus I consider it a trans-seasonal meal ha. That’s a thing. You can also make lots of little adjustments to suit your tastes. Win!
ROAST CAULIFLOWER, KALE AND MACADAMIA SALAD WITH BURNT BUTTER DRESSING
Winter salads are a lunch staple for me. If you didn’t notice by my onslaught of salad posts on the blog at the moment. This one has lovely mellow flavours happening and can be eaten hot or cold. Also it has macadamias and a burnt butter dressing going on. You know that’s going to be good.
CHOC MINT COOKIES
These are freakin’ delicious. Like, ridiculous. I almost made myself sick because I couldn’t stop eating them. Could have also been because I licked some of the drizzled chocolate off the board…hmmm. Plus they are gluten free, dairy free and lower in sugar than the cookie they’re impersonating.
COCONUT CURRY NOODLE SALAD WITH CORIANDER PEANUT PESTO
I love the mix of soba noodles and vegetable noodles in this salad. The soba noodles are filling and if you use the buckwheat variety, some what nutty, the xoodles are tender and fresh and the carrot noodles (coodles?! nope, probably not) keep their crunchy. They’re all then dressed in the delicious creamy dressing and finished off with more vegetables and that vibrant pesto. Yum.
COCONUT ICE SMOOTHIE
How pretty does this look?! And it tastes so so good. This could be a post run pick me up or breakfast, the smoothie is full of fruit and chia seeds for an amino acid boost. You could also add some protein powder if you’re that way inclined.
HONEY THYME ROASTED CARROTS WTH SPICY ZA’ATAR AND SWEET POTATO NOURISH BOWL
This is a nourishing bowl of goodness. The sweet and sticky carrots, bright green peppery rocket, creamy labne, spicy za’atar mix and filling quinoa and lentils make for a delicious lunch or easy to throw together dinner. Everything can be prepped early and be waiting for you in the fridge to grab and take to work.
PUMPKIN AND FETA BRUSCHETTA
The creamy caramelised pumpkin that tops this bruschetta can easily be prepared the night before for an indulgent week day breakfast or just add a poached egg and you’ve got a delicious weekend brunch. Sweet pumpkin, fragrant thyme and salty feta is a pretty classic combination, but perhaps you’re yet to eat it for breakfast?
WHITE CHOCOLATE AND MACADAMIA ANZAC BISCUITS
I know that an ANZAC biscuit holds a very special place in Australia and New Zealand’s hearts and I shouldn’t muck with it too much. And I haven’t! This is just an alternative, and macadamia nuts are super Australian. And white chocolate is super New Zealand. Follow my logic carefully on that last part… the Maori name for New Zealand is Aotearoa, meaning the land of the long white cloud, and white chocolate is white like a cloud! Makes total sense. Much Australia. Much New Zealand.
Friday Finds
This week’s Friday finds is quite the mixed bag. Basically, as per usual, it’s what I’ve been into for the last week.