I’ve been doing pretty well with my twice a week vegan dinners, thanks to some inspiring recipes and much appreciated time to make them. This shepherd’s pie was one of my first attempts and it is definitely going to become a dinner staple. The filling is made of lentils, mushrooms and a rather unexpected secret ingredient – oats!
I’ve written quite a few posts about having a baby, but not much about feeding one. Luckily whether I’m feeding myself or my daughter, it works out to pretty much the same menu – so don’t worry, this is not about to turn into a baby food blog! I have a very straightforward approach to to healthy eating.
Muffins have always been my go-to snack option. I love that you can be creative and even a little weird in your combinations – cheese and cranberry, anyone ? If you can dream it, you can make a muffin out of it. I tend towards not following a recipe for my muffin mixes, mainly because I always think that I can a) do it better and b) make it healthier.
As we established in my last post, healthy cooking has been a rare occurrence in my house over the past 6 months. I thought about it a lot though. I thought, how nice would it be to have protein balls to snack on – while elbow deep in a bag of Niknaks.
It might seem like an oxymoron, using healthy and chocolate fondant in the same sentence, but once you get into the swing of it you can make almost any dessert healthy by substituting a few key ingredients. Before I give you the recipe, this is good to time talk about what makes a dessert healthy.
Sometimes when you’re in the mood for indulging, you just want what you want. If you’re craving something in particular then you have to have that thing…anything else is just unsatisfying. Like if you really want Smarties and someone gives you M&Ms – I mean, what kind? Because peanut and chocolate centres are just so easy to mix up right – not.
Yesterday's instagram post about the secret ingredient in this chocolate cake produced some great answers. I am now inventing recipes in my head fo...
I’ve been doing pretty well with my twice a week vegan dinners, thanks to some inspiring recipes and much appreciated time to make them. This shepherd’s pie was one of my first attempts and it is definitely going to become a dinner staple. The filling is made of lentils, mushrooms and a rather unexpected secret ingredient – oats!
I’ve written quite a few posts about having a baby, but not much about feeding one. Luckily whether I’m feeding myself or my daughter, it works out to pretty much the same menu – so don’t worry, this is not about to turn into a baby food blog! I have a very straightforward approach to to healthy eating.
Muffins have always been my go-to snack option. I love that you can be creative and even a little weird in your combinations – cheese and cranberry, anyone ? If you can dream it, you can make a muffin out of it. I tend towards not following a recipe for my muffin mixes, mainly because I always think that I can a) do it better and b) make it healthier.
As we established in my last post, healthy cooking has been a rare occurrence in my house over the past 6 months. I thought about it a lot though. I thought, how nice would it be to have protein balls to snack on – while elbow deep in a bag of Niknaks.
It might seem like an oxymoron, using healthy and chocolate fondant in the same sentence, but once you get into the swing of it you can make almost any dessert healthy by substituting a few key ingredients. Before I give you the recipe, this is good to time talk about what makes a dessert healthy.
Sometimes when you’re in the mood for indulging, you just want what you want. If you’re craving something in particular then you have to have that thing…anything else is just unsatisfying. Like if you really want Smarties and someone gives you M&Ms – I mean, what kind? Because peanut and chocolate centres are just so easy to mix up right – not.
