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.
 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.
 This green goddess noodle bowl makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch as it does for dinner is what I’m all about.
      You probably won’t believe me but these muffins have no added sugar. They don’t use dried fruit, only whole fruit. They’re also gluten free, light and fluffy. And yep, they’re filled with peanut butter and raspberry. Other than the peanut butter there’s also no added fat. Oh and they taste REALLY good.
 Because there can never be enough cheese. This flat bread uses 2 of my favourite cheeses: buffalo mozzarella and goats feta. Both have such a great creaminess to them but I love the combination of sharp feta and gooey mozzarella against the mushrooms on this flatbread. It’s perfect.
 This salad has a lot going for it, such as a whole rainbow of colour. Not to mention it’s super filling, full of protein, complex carbs, fibre and all the vitamins from that pretty array of vegetables. Speaking of pretty it also has that and I do think eating pretty food makes it taste better… we eat with our eyes and all that?
  Bliss balls! Bliss balls that are nut free, gluten free and full of fibre and protein. Bliss balls that also taste so much like cookie dough you’ll be thinking about being a little kid eating cookie dough straight from the mixing bowl… or if you’re me, being an adult and eating cookie dough straight from the bowl. Basically my new favourite bliss ball.
This muesli is light, crunchy and great for anyone who wants something for breakfast that is a little lower in fat and sugar than muesli loaded with nuts and dried fruit. It’s also a great muesli if you can’t eat nuts or dried fruit which sums up my new housemate and I perfectly. Instead of nuts the crunch comes from toasted seeds, coconut and puffed grains, the flavours are warm and lightly spiced and served with some fresh fruit (hey berries, so glad you’re fructose content is so friendly to me) and yoghurt/milk it makes for a quick and easy breakfast.
Roast chicken has to be one of my favourite comfort foods. And it’s also super economical to make. Even if there’s just two of you a roast chicken is a cheap and delicious way to eat meat because you can use every little part of it. This particular recipe makes use of the chicken roasting juices to cook broccoli – it basically transforms the broccoli into a glazed umami rich side that you’ll be having future cravings for.
This recipe is a vegetarian version of this delightful little number. Thus the similar looking dish/sounding recipe title. I am clearly very creative. But the caramelised mushrooms with their spicy undertones are the perfect replacement for the earlier recipe’s crispy, fragrant mince.