[ad_1] A little bit of creamy potato indulgence for me with this hassleback potato in creamy mushroom sauce. To make it you need: ?500g baby potatoes ?250g pack chestnut mushrooms, sliced ?100g oat creme fraiche or yoghurt ?2 fat garlic cloves, finely minced ?Large handful fresh parsley, chopped ?60ml vegetable broth ?1 tsp porcini mushroom…
[ad_1] Happy Friday Friends! It’s been a long week, so I’m glad the weekend is finally here! Once again, I’m living the simple life with lentil salad wraps. ~ I simply cooked the lentils in vegetable broth and once they cooled, I mixed them with salad leaves, ?? and black pepper. I stuffed the lentil…
[ad_1] “We do not need magic to transform our world. We carry all of the power we need inside ourselves already.” – Happy International Women’s Day Ladies ? ~ Lunch was this super simple kidney bean chilli with soy mince, brown rice and a few slices of ?. I’ve posted so many chilli recipes, I…
[ad_1] Ah, it has been a minute since I made a Buddha bowl! I almost forgot how delicious they can be and how much fun they are to put together. Today, I’ve gone for one of my all-time favourite recipes, chipotle chickpeas, and I’ve served it alongside wholegrain, wild and red rice, ?, grated ??…
[ad_1] Let’s talk snacking! One of my favorite things to do ? . . Snacking can get out of hand sometimes when you’re just grabbing from a bag or only eating carbohydrates. . . Snacks are best enjoyed when paired with a protein. These snap pea crisps are my favorite to munch on but without…