With summer in full swing, all I want for lunch and dinner (and, if we’re being honest, breakfast) is cool, crunchy raw vegetable salads. This confetti salad takes the conventional wisdom of adding color to your plate to heart. Purple cabbage, red and yellow peppers, fresh corn, carrots, celery, cucumbers — we’ve almost got a rainbow on our hands. It’s just as delicious as it is beautiful, and the green dressing is so creamy, perfectly offsetting the crisp vegetables.
I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t. Right now, it’s spaghetti squash. Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless. Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up. Enter spaghetti squash pad thai.
Continue reading Spaghetti Squash Pad Thai
I’m on a major kale kick. Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton). This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta. You know you want this.
Can you tell that I like smoothies for breakfast? This one has my requisite cup of spinach in it, and is made deliciously creamy with the addition of a tablespoon of coconut oil. If you’re having it alone for breakfast, I’d recommend adding a scoop of protein powder – natural, vanilla, even chocolate would probably taste great with these flavours.
I’m not sure if you were able to tell from the length of my last post, but I am in full-on vacation mode. I’ve saved up some recipes from when I was home to share with you every Friday and, in the spirit of the summer holidays, today I’d like to share my Morning Mojito with you.
This lentil dip / salsa speaks for itself. I like to serve it with Tostitos Scoops as a snack or an easy appetizer. Its also good on its own over quinoa or greens, to make a light lunch.
This smoothie is for those of us who love the classic “breakfasty” taste of orange juice in the morning but want a fiber-rich, nutrient-packed, on-the-go breakfast.
Its been a few days since I posted a Mexican-style recipe, so obviously I’ve got to step up my game. I love the corn on the cob you get at Mexican restaurants, but its never enough! And also I hate when it gets stuck in your teeth. These two problems are solved in this amazing Mexican street corn.
I flew home from Dublin yesterday, and took this granola in glass containers to eat on the plane. I bought some milk in the airport to take with me. Best plane food ever. It travels so well and kept me satisfied until I got home.