It’s been a while since I’ve actually cooked anything from a recipe in print. There’s just too much recipe inspiration online!
But when I came across this Vegan White Chocolate and Butter Bean Muffins with Raspberry and Chia Jam recipe in The Chia Co’s recipe booklet, and had the ingredients and curiosity to try out a vegan muffin recipe, this was the result.
I know I said that I’d be posting some more comfort food recipes, but the sudden change of weather meant I had to change my plans. Luckily I had this Honey Soy Chicken Noodles Salad bookmarked since the beginning of winter!
I’m not kidding either- am I the only one who always bookmarks dishes when they’re wayyy out of season?
Knowing how to cook is an invaluable part of having a healthy lifestyle. Not just because home cooked meals are much healthier than eating out, but also (and perhaps more importantly) because it really helps you understand what goes into the food you are eating.
I mean, I can go on and on about how much saturated fat is in cakes and biscuits but nothing quite gets the message across like seeing blocks of butter going into your cake batter. And then a couple more into the icing.….
For me, working in a Chinese restaurant took this one step further. I was absolutely fascinated during the first couple of months waitressing at my local Chinese. I loved the way that everything was cooked to order but was on the table in 5 minutes. Even the hot plates were heated methodically, popped onto the burner as soon as the meal started cooking, so that they were just the right temperature once it was ready.
So apparently 2017 was the year of the Buddha bowl.
I’m not one to stay on trend, so I’m a little late getting on this bandwagon. But I’m loving bowls at the moment. Poké bowls, Buddha bowls, nourish bowls (to a lesser extent, smoothie bowls), you name it! Because hey, it means that eating colourful veggies is finally cool!
I can’t believe it’s June already, and the sudden change in weather is a sure sign that winter is well and truly here!
Which means, I’m doing away with the light green salads, and churning our the hearty soups, stews and curries in my kitchen!
But I’m not completely saying goodbye to salads. For something quick, and not so heavy, wintery salads make a great meal. Roasted vegetable salads are my go to in winter- just throw them in the oven to cook, then toss with a some salad leaves and a light dressing. It works well because almost all the winter veggies are great for roasting!
