The Loco Moco is a dish that is often featured in Hawaiian cuisine. I encountered the loco moco when I visited Hawaii in 2008. I was apprehensive at first as it had traditionally had a slab of spam in it. But I soon realised you could have a meat patty instead. The problem with the Hawaiian version is the portion size. They. Are. MASSIVE. But they don’t need to be! This version is a much smaller but still satisfying as when you break down the ingredients – it’s not that it’s really unhealthy – It’s quite the opposite!
My mum would make this AMAZING chicken soup for us as kids. It took a while but the result was soooo good and was perfect for a cold, wintery evening. I decided to take this recipe and revamp it a touch to make it a bit quicker to make and also I removed some of the more high energy carbohydrates that were in there too. The result is a healthy and very nutritious soup that will satisfy!
This recipe came about because I *was* diligently organising myself to do meal prep and I then realised my diligence was rubbish as the turkey mince I had bought smelled weird and I wasn’t going going to chance it. No big deal. No meat – I figured it was a good opportunity to vegetarian it up! I had a look at what I had in the fridge and pantry and decided to combine a new flavours that I don’t instinctively think of and BAM – This meal was born. So glad as it tastes amazingly good. Ideal of vegetarians or anyone who wants to add turkey mince in there or have the protein component of the meal as an addition!
There’s a reason as to why I have a soft spot for south east Asian dishes. Quick. Easy. Delicious. So full of flavour and they are also great to have a left overs for the proceeding days!
You know those meals where they taste sooo soo good and you just LOVE when they are on the dinner agenda? This is one of them. So healthy and so easy to make! These can be made with both the inside and outside window in mind. If eating inside the window, use the tortillas and wraps. If outside – don’t use the tortillas and wraps and just mix the filling and toppings together on a plate!
I’m not gonna lie – I *love* pumpkin. LOVE. IT. It’s such a nutritious and yet low energy vegetable and it tastes delicious. So it stands to reason that these little gems taste fantastic and are very versatile in when you choose to eat them. They won’t last long though! đŸ™‚
I have been pushing this recipe on all and sundry in the hopes that they will consider having a piece of Frittata rather than a bowl of sugary cereal. Short of threatening people, I made my Monday night boxing crew some of this yummy goodness and it was agreed that my Epic Frittata is.. well EPIC!
This meal is great because it can also be refrigerated and eaten a few mornings in a row, saving you time, effort and money. It’s also quite versatile in that if you don’t have time to sit down and eat it, wrap it up in a Tortilla and away you go!