I’m not much of a fan of aubergine by itself, but slathered in marinara sauce and cheese I can’t get it down fast enough. These aubergine parmigiana balls are vegan and delicious, they don’t take long to make and you can cook them in a frying pan or air fryer. I made mine in an air fryer, but I think they’d be even more delicious fried in oil.
Continue reading “Vegan Aubergine Parmigiana Sub with Marinara Sauce.”
I’m back after a rough few years dealing with my mental health and I have returned with some new recipes that I’ve been hoarding too. This recipe is for a coconut jammy square cake; think back to those days of youth where we didn’t have a care in the world and we devoured coconut jammy squares topped with custard by the bowl.
I used to eat baked oats all the time when I was younger: from chocolate chip cookie dough to black forest flavoured oats; the options were limitless. Now that I’m trying to meal prep a few basic meals a week, baked oats are back on the menu and I decided to use up the jar of rhubarb and apple jam that I made a few months ago to jazz it up a bit.
Continue reading “Baked Oats with a Rhubarb & Apple Jam Centre.”
I still have so many Kodiak Cakes products left after being sent a ton of stuff by Cardiff Sports Nutrition a few months back. But, I’m slowly working my way through it all. This whole wheat, oat and honey flapjack and waffle mix however, wasn’t my favourite when it came to pancakes: the pancakes always turned out so sticky and stodgy and I tried numerous ways of eating and cooking them, but the outcome was always the same – sticky and stodgy.
Continue reading “Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.”
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