Guys. I’m one of those weirdos, who loves chickpeas. I could eat them with every meal. But what is odd, is that I have been craving these chickpea cookie bars, all weekend. And when I finally got hold of some chocolate yesterday, today I was only too excited to throw a batch of these together and dive straight in. Continue reading “Chickpea Cookie Bars”
A favourite of mine lately and a classic combination when it comes to baking – Cherry Bakewell. I had every intention of making a cherry bakewell pie, when I purchased the almond extract a few months ago. However, my efforts to avoid creating anything with more steps than a pavement, are quite resilient. Continue reading “Cherry Bakewell Chia Porridge”
For a while now, I have been craving a big bowl of ramen noodles with copious amounts of soy sauce and broth for dipping, accompanied with a nice wedge of crusty ‘buttered’ bread – it’s weird because I’ve never actually had ramen before. So, I can only assume that I’ve actually been craving what I grew up on and that’s instant noodles. Continue reading “One-Pot Vegan Ramen.”
Baked beans are a staple in my diet these days and I didn’t actually start liking them until around three years ago. Now, I eat them most days and I don’t care what time of the day it is. Continue reading “Spicy, Smoky Beans”
Now I’m sure most of us would agree that it’s incredibly important to be healthy right? That’s kind of a no-brainer.
But what happens when we focus so much on eating the “right” foods and doing the “right” workouts, to the point where we are extremely stressed out about what we put in our mouths and how often we workout.
You see there is so much more to health than just food, exercise, and our physical body. Health includes ALL kinds of health – physical health, mental health, emotional health, and spiritual health. However, most people now-a-days only focus purely on the physical side: trying to cut back on their calories, restricting certain macronutrients, while spending hours every single day “killing” it at the gym. Continue reading “Why We Should All Stop Worrying About Food! Guest Post: Tracey McGowan.”
I posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you. Continue reading “Avocado on Toast with all the Toppings.”
I know I posted a BBQ sauce recipe with my shredded BBQ Slaw sliders, the other day. But, I feel that a separate post dedicated to this delicious condiment was necessary. Plus, it has taken me over a year or longer, to create a BBQ sauce that actually tastes like BBQ sauce and not a spiced version of tomato sauce. So, I will stress that the molasses and all spice are essential in this recipe, and while the liquid smoke is optional, I still highly recommend it.
I’m also not one to toot my own horn when it comes to my own recipes, but this BBQ sauce is bloody good and I’m so pleased with myself for making it – too much horn tooting? Anyway, make it and thank me later. Continue reading “Smokey Bbq Sauce”
For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.
Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used. Continue reading “Glamorgan Sausages: Selsig Morgannwg”
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk. Continue reading “Quick & Easy Caramel Sauce”