Yay for savoury pumpkin bread! As it’s a savoury recipe it has no added sugar, is full of added nutrients from the pumpkin and is delicious. There’s no butter in the recipe but a swipe of butter on warm pumpkin bread would be glorious. So would some avocado and radishes. The manchego cheese gives it a mild bite that is really lovely with the hint of cayenne. This is great for breakfast or as an afternoon snack.
At the moment I’m all about lunch. I have a couple of go to favourite lunches. No. 1 is last night’s dinner (I am a lazy girl at heart!) and No. 2 is a rainbow salad bowl (which often involves last nights dinner ha). They’re such a great way to get loads of high nutrient unprocessed foods into your diet and are ridiculously tasty. Also, you never get bored of them because they can be varied endlessly. This post gives you a set of guidelines of what to include to be sure of a delicious and nutrient packed lunch, but remember they are guidelines, not rules, so take the reigns and make your salad bowl your own. The key is to get the balance right.
This is my go to slaw. It makes it into my rainbow lunch bowls, chicken burgers and is the base of my favourite chicken salad. I also love serving it with a roast chicken! I even mix around some of the ingredients in the dressing and take it more towards Mexican and add it to tacos. It’s full of flavour, texture and colour. What more could you want?
This weekend is clearly all about cooking for me! My boyfriend and housemates are away and I have been so tired that I’ve been losing my voice this week, so I am trying to rest. And this is my version of resting ha. I’ve made this a couple of times now, and this version uses maple syrup to sweeten and vanilla and tangy greek yoghurt to flavour. I’ve served it with candied nuts, warmed berries, fresh berries, lime all are good and I’m sure you can come up with you’re own delicious combinations so I am just posting the actual panna cotta recipe here, sans toppings. I have even had this for breakfast (whoops) with some light and crunchy superfood muesli!
This salad tastes like summer. Eat it by itself. Eat it with a vegetable gallette. Eat it with barbecued lamb or chicken or fish or steak. Mix it with pasta. Just do yourself a favour and eat it. It’s super quick and simple to make, tastes great and looks pretty. It’s also full of stuff that’s good for you. Green stuff, good fats, great things. So stop reading these words and skip down to the recipe.
I love pasta and stir fry. I also love vegetables and try to get as many of them in my diet as possible and a vegetable spiralizer is a fabulous way of doing this. The below recipes are some of my favourite ways to eat ‘zucchini noodles’ or ‘courgetti’ or spiralized zucchini if we’re going to be all honest about what food really is 😉
This is so delicious. I made this a month or so ago but sometimes I dream about it. It fills the house with such a delicious smell. And slathered in peanut or almond butter – or just plain butter – it is ridiculous. This also passed the boyfriend test and he is both a lover of sweet things and banana bread so I feel that speaks volumes.
These could be called chocolate, date, almond, coconut bliss balls as they are rather coconutty too. But then I would just be listing ALL the ingredients. Well almost. Super simple to make and a delicious snack. For whatever reason they taste better after they’ve rested in the fridge for a bit. I don’t know how long this phenomenon occurs for though as they only lasted 2 days in my house!
I love baking. And cakes. I often go through cookbooks looking for inspiration and for recipes that I can adapt, and make a little bit healthier by removing refined sugars and flour and adding ingredients that have a little more nutritional value. That way I can eat more cake.