This year got off to a flying start (I can't believe it's mid-March already!) and 2017 has already been pretty amazing. One thing I'm really excited about is my new role as Wellness Contributor over at the Sneakers + Soul blog (founded by all-round superwoman Ina Odak). I developed this easy Mexican Rainbow Bowl for my first post, so I thought I'd pop it up here for you to read too!
Following the festive season, I always feel the need for something green and healthy, but still tasty, to ease myself back on track. These Savoury Teff Crepes do the trick! They're really easy to whip up and you can stuff them with a bunch of your favourite greens and healthful things for a delicious breakfast, lunch or dinner.
If you were to dive into the sea of information on diet and nutrition and swim around for a while, it would not be surprising if you emerged rather confused. There is so much conflicting advice out there, it can be hard to know what to believe. But there is one recommendation that is almost never disputed: eat more vegetables. This tray bake is an easy and tasty way to incorporate more nutrient-dense vegetables into your diet.
Recently, I was approached by Cedar Nut Oil Australia to test out their Siberian cedar nut oil. It's made from cold-pressed Siberian cedar nuts (also known as pine nuts), which come from Siberian cedar trees. I hadn't come across the oil before, but I love pine nuts so I was keen to give it a go.
I get excited when I find new food things that I haven't eaten yet. So I was pretty pumped when I found black bean noodles at my local health food store. I've tried a range of gluten-free noodles in the past (buckwheat noodles, mung bean noodles, kelp noodles etc), but never black bean. They seemed pretty natural (the ingredients were just black beans and water) and I loved their black colour. So into my basket they went.
Well, the Melbourne weather has suddenly turned cold. Just when you think it's safe to push your jeans and jumpers to the back of the wardrobe, being summer and all, Melbourne drops below 20 degrees (celsius) and rains. So I'm making a warm salad.
This is my go-to meal when I need a good injection of greens. I know some people see greens as "boring rabbit food". And I agree that if they're cooked badly (i.e. for way too long so that they go limp and brown, or if you serve them dry with zero fats) they are a disappointment. BUT! If you know how to cook them, they can be delicious.
These savoury muffins are a variation of my Zucchini Breakfast Muffins, using buckwheat flour instead of coconut flour to give the muffins a more traditional muffin-like texture. I like to make them on Sundays so that I have a quick breakfast or snack on hand for the week ahead.
I love tray bakes. They're versatile, require minimal effort and create minimal washing up. I'd rather stick a fork in my eye than do a mountain of dishes. They are also great if you're cooking for a crowd; just use a huge tray and add more ingredients.
It has been absolutely freezing in Melbourne recently, so I've been in the mood for a nice hot soup. I had a giant head of cauliflower to use up the other day, so I decided to turn it into a soup (adding some sweet potato, because it's my favourite vegetable).
I love baking. I always have. Weekend baking, procrasti-baking (when I was meant to be studying), baking for celebrations ... if there was an opportunity to bake something I'd take it. These days, I still bake a lot, but with healthier ingredients. I've also been experimenting more with savoury baking, like this Easy Pumpkin Loaf.
It's no secret that I love tahini. I'd eat the stuff by the spoonful (and often do). I usually just apply heavy-handed dollops of it to salads and sautéed vegetables, but if you want to lift your tahini game, try out this dressing!
You know those times when you get home after a long day feeling hangry (hungry/angry) and raid your pantry for whatever is closest/fastest? Well, this meal saved me from a dinner of chocolate. As much as I would've enjoyed a dinner of chocolate, at the risk of sounding like my parents it's probably better to save the chocolate for after you've eaten your protein and vegetables.
I threw this together yesterday for a quick lunch and it ended up tasting better than I expected ... so I thought I'd share it with you! I'm a big fan of one pan meals because I'm impatient and I hate dishes. This is one of those meals that's quick, healthy and satisfying with a decent serve of protein and good fats.
Some mornings I just don't have: a) time to cook myself breakfast; or b) the patience to cook myself breakfast. Instead of skipping breakfast and ending up hangry (hungry/angry) by midday, I like to be able to just grab something like these Zucchini Breakfast Muffins from the fridge and be on my way. They're so easy to make; I just throw them together on Sunday night so they're ready for the week ahead.
Green eggs are one of my go-to breakfasts when I want something quick, warm and satisfying with a heap of nutrients. You can pimp them with whatever you have on hand; today it was some beautiful salty feta and fresh dill.
When I feel like something kind of sweet, kind of savoury and a bit 'chippy' (this happens surprisingly often), I make these Spicy Carrot Chips. They're healthy, quick to make and delicious. I could honestly eat them every day.
When the weather gets cooler, I generally crave warm, comforting meals. Especially at night. Rather than going for a pile of stodgy carbs (which doesn't leave you feeling that great), this salad provides warming comfort with a good serving of protein and nutrients to keep you feeling nourished and satisfied.
Tapenade is a traditional Provençal dish made with olives, capers, anchovies, garlic and olive oil. It's good stuff, and I usually don't like messing with good stuff, but the other day I had a head of broccoli to use up and some olives sitting in my fridge ... so I came up with this recipe.
As the weather gets cooler, my meals get warmer. A Chinese Medicine practitioner once told me that our bodies prefer warming, cooked meals during the colder months. I mean, it makes sense. I still like to incorporate some raw vegetables into my meals during autumn and winter, but the majority of my meal will be cooked.
Whenever I'm feeling a little worse for wear (i.e. after eating too much Easter chocolate), I like to make a delicious salad to get myself back on track. I say salad, but it's really a warm melange* of nourishing ingredients (and not a limp lettuce leaf in sight).
This is what I make for breakfast, lunch or even dinner when I have (i) no time; (ii) no energy; or (iii) all of the above. It's quick, nourishing and only involves one pan because I loathe doing dishes.
Long gone are the days where a salad is made up of a limp bit of lettuce and a wet tomato. No one wants to eat that. This salad is packed with delicious and satisfying ingredients. (On that, if you haven't tried adding caramelised onion to your meal, I highly recommend it).
Do you find yourself in a perpetual rush in the mornings? Without time to make a decent breakfast? If you answered yes (or even if you didn't), why not give this breakfast slice a try. I make it most Sunday nights so that breakfasts for the week are sorted.
When I travel, one of the main things I get excited about is trying new food (I usually take a few too many food pics, if there is such a thing). During my recent trip to Thailand, my favourite thing about the food (apart from sticky rice...which I am in love with) was the fresh and spicy flavours. So on returning home, I wanted to try and recreate this.
I'm currently swimming in sweet potatoes (I got a bit excited doing my shopping andbought about 12 for the week). So yesterday I decided to roast them all. I thought I'd share my roasting method in case any of you haven't tried it yet...it involves close to zero effort and produces a beautiful result.
After arriving home from Thailand today, I had a raging craving for simple, tasty greens. But after 20 hours of car trips, plane trips, airports, queues, and no sleep, anything involving more than one pan or more than 3 minutes was not going to happen.
These mini burgers are so tasty. My boyfriend requests them regularly and I've been known to demolish a few too many. They are perfect to serve with drinks (next to some toothpicks for spearing) or to throw into a salad for a delicious hit of protein. And my favourite part is that they are baked.