Pancake Day is the best day of them all! Fact.
It has been a busy weekend of seeing friends, having family over for lunch and giving the house a thorough clean (yes the family coming over did instigate a kick up the butt on this front!!). I decided to be prepped and take some Slimming World friendly food when we went to visit friends as… Continue reading Prepping for the week ahead!
I am struggling a little at the moment, really trying to make good choices with food but I do think I am comfort eating with it a little. I just felt so rubbish when I was ill, and it is so nice to be able to eat again but I do need to get on… Continue reading Struggling a little…
I adore avocado's and this toast looks absolutely yummy and I will definitely be giving it a try after seeing it on Cooking with a Wallflower's feed. Read the recipe below! Avocado toast topped with sliced tomatoes, basil, and fresh mozzarella then drizzled with olive oil. This caprese avocado toast is refreshing and delicious, perfect… Continue reading Reshare: Caprese Avocado Toast
It got hard towards the end but I survived! I went a whole 6 LONG weeks without Caffeine and didn't kill anyone. In the last week of Lent I had a load of stuff on at work with two events in one week, some very early mornings and some late evenings and all I wanted… Continue reading Lent: Giving Up Caffeine – I Survived!
I love the idea of this salad as a side with other course, some meats or even Quorn.
I love lentil salads, they are both healthy and delicious. Lentils are particularly rich in fiber, lean protein and iron. This fresh salad makes use of canned lentils, a cupboard staple. I use lentil though out the year, as a base for salads in the summer and for hearty stews in the winter. Lentils have a mild taste and they take on a delicious flavour in this salad when combined with tomatoes, cucumber, olives and loads of fresh herbs. This salad is perfect as a take- along lunch or light dinner.
(Serves 4 )
1 ¼ cup green lentils ( precooked).
200 grams cherry tomatoes
1 medium cucumber
1 red bell pepper, seeds and ribs removed
20 kalamata olives ( chopped)
1 cup fresh parsley ( chopped)
½ cup fresh basil ( chopped)
¼ cup fresh oregano ( chopped).
1 cup baby rocket…
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This dish looks scrummy so had to share!
I love eggplant. The only recipe with eggplant that I really liked when I was a little one was eggplant dip. Fresh on the bread is like heaven on earth. This recipe here, I discovered only this year, but I started to love it. Something different from the eggplant dip, but with great texture.
- 2 medium eggplants
- 6 tablespoons olive oil
- sea salt and freshly ground black pepper
- juice of 1 medium lemon
- 6 large garlic cloves, minced
Preheat the oven to 350 degrees. Cut the eggplants in half lengthwise. Using a sharp knife cut slashes into the flesh. Don’t cut all the way through. Put the halves onto a baking sheet.
Peel all the garlic cloves. Crush the garlic and mix it with 2 spoons of olive oil and the lemon juice till you have a sauce.
Drizzle the olive oil over the eggplant. Use your fingers…
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