You will never be stuck for what to cook for dinner ever again!
Whether you crave pork, fish, tofu or lamb – there is something for everyone. I’m a firm believer in lowering my carbon footprint by eating more vegetarian meals, so there are plenty of those, and although I don’t have any food intolerances I have lots of friends who do so I cook my fair share of vegan and gluten free goodies too.
This post is sponsored by Profiline.
Now that we are getting closer and closer to the big feasting day next week, I need to ask you – have you got your menu planned?
If the answer is no, never fear. For you last-minute kids, Christie has got your back.
All you need is a super fresh side of salmon and a little butter and you will have a show-stopping lunch or dinner with very little effort.
Sound good? Does the picture above look yummy? Great, let’s get into it then.
Last week I bought a massive bunch of basil at the market for $2. It was absolutely huge – like as big as a $30 bouquet of flowers!
When I got home I immediately picked the leaves, washed and dried them, and blitzed them up in the food processor. Then I added a little parmesan cheese, a handful of macadamia nuts, a clove of garlic and a good pinch of salt. I blitzed again while pouring in a cup of olive oil and BAM! Fresh pesto in my kitchen.
The smell was divine. (more…)
If you’ve ever tasted a home-grown tomato then it’s fair to say that the supermarket ones will never be good enough for you again. I’d like to go as far as to say that you will only ever purchase tomatoes from farmers markets for the rest of your life.
At least that’s true for me. (more…)
This recipe makes one cup of dried lentils go a looong way! Don’t you just love that?
The frugal part of me gets such a kick from making drool-worthy meals from cheap ingredients. Especially when it is an ingredient as nutritious as lentils.
I made a double batch of this and froze half. It defrosted beautifully and was gorgeous served over a baked sweet potato with a big dollop of sour cream. I bet it would also work as a lasagne or cannelloni filling too. It’s really as versatile as a meat mince sauce. Only veggie-r :) (more…)
These are baked, not fried, so they are a much healthier take on crumbed fish.
Speaking of crumbs – there are none!
Here I have used brown rice flour and coconut to coat, which makes them gluten free. They are also egg-free and dairy-free thanks to a quick soaking in soy milk mixed with tamari sauce instead of egg. (more…)