Looking for VEGANUARY inspo? Try this… If you make an effort with flavours, you won’t miss meat and #plantbased meals are even easier! I still eat meat but in an effort to just cut down consumption a little, here is one of my new favourites : Chipotle Lentil Chili! This chili follows the same basic … More **CHIPOTLE LENTIL CHILLI***
Yesss… A Hot Spicy Laska Style Broth! You can either make your own paste, or cheat and buy a good, preservative-free made one. Then: 1️⃣ Poach your Chicken Thighs (ie boil in boiling stock then drain, and shred by ripping it all apart with a fork so it’s all flakey…) then put to one side. SO … More **SHREDDED CHICKEN LAKSA**
Doesn’t sound delicious.. but i promise it is..! AND so incredibly nourishing for your body so double enjoyment. In one sauce pan, fry off a teaspoon each of : Smoked Paprika Cumin Lots of Chopped Garlic Chopped 1 Red Onion Chopped Spring Onions (about 6) Chopped 1 fresh Chilli inc seeds (2 if you … More **BONE BROTH AND PEA SOUP**
I cant get enough of cauliflower… it’s a staple at my weekly farmers markets to roast up for my week ahead. You can roast it whole and eat it as a “steak”, or try this as a tasty dish chopped up to use for packed lunches. 1 whole cauliflower, chopped in a tray and drizzled … More **ROASTED CAULIFLOWER & DAHL**
Green Peas are a fantastic source of Vitamin A, K + folate, fibre and are packed with protein as well as iron for energy metabolism. They are loaded with antioxidants and anti-inflammatory nutrients, so mix them with polenta (gluten-free/low fat/ fibre filled) and make these delicious little appetizers/breakfast bases! To make 4 small: INGREDIENTS: 1 … More **GREEN PEA & POLENTA FRITTERS**
An easy to throw together salad, that looks a little more impressive with the addition of figs – an easy way to impress if you are hosting. This chicken salad is a sensational combination of sweet and salty ingredients. Mild grilled chicken, light salad leaves, sweet fresh figs, roasted asparagus, and tangy sundried tomatoes—this combination … More **SESAME ROASTED CHICKEN & FIG SALAD**
This is a delicious Asian inspired prawn dish served with Cauliflower Rice. You can throw together whatever veggies you have lying around, but it works well with quite al dente Pak Choi, some chopped Pineapple for sweetness, Baby Corn, Fresh Chillies, Long stem broccoli and Butternut Squash. Red Curry Paste + Coconut Milk + any … More **TROPICAL PRAWN CURRY**
What to do with yesterday’s left over roast chicken? This delicious salad is a perfect Monday dinner using up Sundays leftovers (which albeit are very rare in my house…) Roast Chicken: Shred up the leftover roast chicken meat & skin, and cover it with jerk seasoning. Pop it in a hot fry pan with coconut … More **ROAST CHICKEN & BUTTERNUT SQUASH SALAD**
This is such a simple recipe, but so delicious. A lot of people are nervous to cook seabass but it’s actually very easy so have a try. Just follow the below: Lay out your fillets on a plate, and marinate in: Crushed / Finely chopped Garlic (about five cloves) Fresh Rosemary (a few sprigs) Chilli … More **PAN-FRIED SEABASS with Garlic & Rosemary**
Squid Ink Pasta is a delicious, gourmet ingredient enhancing the dish visually with its bright black colour and as well as in flavour, as it’s infused with tasty squid ink. You can serve with prawns or any seafood, but I chose mussels, sea urchin and calamari for today’s dish. All flavours of the sea, enhanced … More **SEAFOOD AND SQUID INK SPAGHETTI**
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