I created quite a few recipes for Christmas last year and I enjoyed every minute of it. When I first started my Instagram page and blog two years ago, I never went out of my way to create recipes to share. I made them because I was either craving the food at the time or wanting to try something different to mix up my diet and if it was good, then I’d post the recipe here. I had a lot of fun last year and I couldn’t wait to get started on writing more recipes this year. Read More
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. Read More
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. Read More
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. Read More
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Read More
I had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead. Read More
It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death. Read More
I never realised how useful it would be to have a jar of stock in my fridge, until I made it. I was always an instant gravy kind of gal, but when I ran out of my trusty quick fix a few weeks ago, I had no option but to make it from scratch. Thankfully, it was around the same time I was making some curried butternut and lentil soup too (similar recipe here)so I had a whole bunch of flavours that I could add to the stock. Read More
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. Read More