Sometimes you just need that refreshing taste of summer in your glass. Hopefully to keep you away from too much alcohol. This smoothie is full flavour and isn’t evil. I mean – what more could you ask for?
Need a zinger to get you going? This smoothie is packed full of flavour and is super healthy!
Nothing like a tasty tropical smoothie to remind us of summer days! And it’s healthy too!
This is PROBABLY a morning smoothie given that it has coffee in it. I personally do it with Vanilla as it makes me think of a Vanilla bean iced coffee but chocolate works for those mocha lovers out there!
There are a few ways you can make this one and we will give you the quick and easy version and the more prepared but somewhat more delish/organised version!
Breakfast eggs and chickpeas in tomato.
Note: more spices/herbs can be added to your liking. Also add any vegetables you desire. Bacon can be added for a non-vegetarian alternative.
This recipe is a slight variation on the Burrito recipe we have on the site and we’ve added in some extra spice to make it extra healthy! Why is it called Twosie though? Well in short – it’s pretty much made with 2 of everything which makes it super simple to prepare! I personally don’t like chilli BUT if you do.. feel free to add some to this recipe.
Print Recipe Morning Glory While travelling in Vietnam – I am not exactly the most adventurous person when it comes to trying new foods. I am pretty set in that I don’t do hot and I don’t do spicy. Odd name? Yeah.. I’ll pass. However eventually we tried Morning Glory which is the fancy name…
I have no shame about my love of pumpkin but I have to admit, the way Americans obsess over their pumpkin pie and pumpkin spice recipes ESPECIALLY around Halloween made me curious to conjure up a smoothie for us all to enjoy – and I’m so glad I did!
To be prepped for this recipe, you will need to have baked or boiled the pumpkin up beforehand. You can do this and then pop the servings into freezer bags to keep them ready to be used!
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!
When I was lying in hospital post surgery and unable to move let alone eat anything solid, my loyal and loving friends brought me in gifts to make me feel better. Or more accurately, to have a laugh at the fact I could only have clear liquids. The theme of their gifts was chocolate. Lots of it. Choc Mint Slices in particular. Oh how mean there were. It did reignite my love of the choc mint flavour. So here is a delish desserty style version!
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!
This is a classic chicken salad from the Thailand, Cambodian Laos area. The proper name is Larb Gai and is quite often served with steamed rice or in lettuce cups. We’ve been a bit crafty in omitting some of the less healthy ingredients (namely – sugar!) but the taste is still fresh and amazing!
This meal was created one night when there was a mexican stand off in the kitchen. Actually not really. Neither Al or I wanted to cook – and clearly I was more hungry so I caved. Am ever so glad I did because this took next to no time to make and it was so fresh and delicious!
This recipe has been submitted to us by Belinda! Belinda loves her water chestnuts and I have to concede.. I too, am now a fan after making this!
One of my favourite things about staying in Myanmar was the food. Oh. Em. Gee. The food. The first dish I tried upon arriving in Yangon was a Chicken Pumpkin Curry. They said it wouldn’t be hot and spicy and I did not trust them. I was so wrong. Thus – my love for this dish was discovered. I went hunting for this dish and I believe I found the best version of it in a small restaurant in Bagan.
Curry often has been considered to be quite fatty and not good for the waistline – let me assure you that this recipe has nothing but fantastic, healthy ingredients.
This recipe is a quick and easy recipe with a slightly middle eastern flavour. Chick Peas are such a versatile ingredient and they give a very distinct and appealing favour to everything you add them to so it makes sense to let them be a main flavouring to this chicken recipe! When you mix the steamed veges into that sauce – DELICIOUS!
I do chortle to myself when people say that salads are BORING. I then have to ask what they are putting in their salads to make them a culinary flatliner. Usually they put your very droll and run of the mill veges in there like iceberg lettuce and well – if that’s what you think is a salad – better get with the program! Flavour is abundant with salads if you know what you are doing and one thing that is very important is knowing what dressing will make it delicious and healthy too! This Herb and Garlic Vinaigrette will certainly do the trick!
Thankfully heading to Vietnam as much as I do has opened me up to some AMAZINGLY awesome and tasty plant based meals. This salad is ever so fresh and tangy and is very straightforward to make AND it goes as a side for so many other dishes!