I’ve been eating quite a lot of tofu and I’m really enjoying experimenting with it at the moment. Since I’ve decided to start cutting back on my meat consumption and to stop cooking it at home, tofu has become a life saver! It’s an amazing vegetarian/vegan source of protein and it’s quite easy to cook once you know what you’re doing.
Freekeh is a green wheat popular in Middle Eastern cuisine that’s harvested when the grain is still young. Unlike the ‘adult’ version of the wheat, Freekeh contains more protein, minerals and fibre. It contains three times as much fibre as brown rice. Why does this make it special? Well a high fibre content means it’s digested slowly and has a low GI number. A low GI means it doesn’t cause the blood sugar to spike the way rice would. It also means it will make you feel fuller so you don’t end up overeating.
The sun decided to come out today (yay!) so it’s the perfect opportunity to share this simple watermelon cucumber and mint salad. To me, those three ingredients define summer, especially watermelon! When combined, they make the perfect side salad or snack.
Do you like pizza?
Do you want a healthy, gluten free, low carb pizza that’s ready in minutes?
Then keep reading!
I once ordered a salmon dish when having a catch up with a friend and it was served with a mango salsa. I thought it was so delicious and the flavoures complemented each other so well. I thought the mango was quite a nice alternative to add to salsa. I decided I would soon recreate the dish, this was two years ago! I recently remembered it and suddenly had a strong urge to make it!
I know I’m not alone when I say this – I’m obsessed with avocados! Another thing that I love is bruschetta – the crispy bread it’s served on, the flavours and the simplicity of the idea! I’ve made simple tomato and basil bruschetta many times, then one day it occurred to me, why not add avocado? It made perfect sense.
Who says vegetarian has to be boring? Whoever thinks it is need to try this healthy pea, caramelised onion and feta quiche! It’s bursting with flavour, colour and lots of different textures.
As some of you already know, I like keeping my recipes simple. To make this gluten free vegetarian spaghetti I’m making a simple tomato sauce using canned tomatoes and tomato puree and flavouring it with garlic, basil, chilli flakes and lemon jucie. I’m adding peas for some extra colour and texture but feel free to use minced meat or prawns for some protein.
I’m always making quinoa, but I rarely make it plain. I always add things like beans, nuts and lot of vegetables. It’s so easy and quick to make so it’s perfect for when you’re in a hurry and need something quick. I like to make a huge batch and store it in the fridge to have for lunch throughout the week. It makes an amazing lunch on the go – better than your average sandwich and definitely much healthier, and more interesting (in my opinion!).
You know sometimes when you come across a recipe and straight away you think “This looks too difficult” and you move on before actually reading the recipe and knowing what goes into it, well for me, homemade gnocchi was one of those recipes! I’d seen a few people making homemade sweet potato gnocchi but I’ve always thought there is no way this is not going to be fiddly! Now I realise how completely wrong I was!