As the warm weather starts to melt away, I find it so satisfying to bring a hot and hearty lunch meal to work. This dish is easy to mass cook and a couple of portions are easily frozen for another time so you don’t get tired of it. A great mid-day pick me up! Ingredients are simple, whole and healthy. Enjoy!
Not a fan of cauliflower? I’m willing to bet this dish will change your perception of this vegetable. The best way to prepare cauliflower is by roasting it! Roasting will caramelize it, bringing out a sweeter flavour. You would not get this flavour by boiling the heck out of your cauliflower. The combination of herbs spices in the tomato sauce add a nice compliment to the caramelized cauliflower. This recipe is also vegetarian and gluten free.
Read More “Roasted Cauliflower, Tomato and Goat Cheese Casserole”
This dish was a ‘throw-together-leftovers’ kind of accident I created this morning. Although, I shouldn’t say accident -it was quite tasty! Not only is this tasty, it’s also quick (took about 15 minutes with the time saver tip below) and HEALTHY.
A basic but tasty quinoa salad recipe! I’ve been making this salad for a couple of years now as a lunchtime staple and I thought it was about time to share. Nothing’s easier than this – make some quinoa, chop some vegy’s, sprinkle on some feta and add some dressing! I don’t follow a recipe for this, but I will list one for those uncomfortable not following a recipe when preparing something new (a message to you folks – live a little ;))
A surprisingly easy and tasty concoction! Fantastic way to sneak in some vegetables and replace the gluten if you so desire. It is different from real pizza crust, as it does not possess the doughy and soft texture. However this will likely win you over if you prefer thin-crust pizza – just ensure that you bake the cauliflower crust until very set and crisp! This dish is also less laboursome than making a ‘real’ pizza from scratch – no need to knead the dough and place it aside for the yeast to let it rise, etc. Enjoy!
Tried, tested and true – I’ve witnessed this broccoli recipe get sampled (and liked!) by those who had not touched broccoli since they were served it, against their will, during childhood. This is without a doubt the best broccoli recipe I have tried to date. By roasting the broccoli, you get some nice charred edges while maintaining the color and texture of the veggie. The combination of garlic, olive oil, lemon zest and juice just can’t be beat. Add the warm nutty flavor of toasted almonds and the salty melty goodness of the parmesan and there you have it. A must try!
