Happy Australia Day (and Meatless Monday linkup day!) everyone!
With all the warm weather we’ve been having this summer it’s been imperative to have my freezer stocked with icy poles, and after making the berry mint combo multiple times it was time to mix things up a bit! I thought a double flavour combination was in order so these bad boys have a pineapple-lime base and a watermelon-mint top, but that’s a bit of a mouthful so we’ll just call them Watermelon Pineapple Icy Poles shall we!
Now that I’m back into the swing of the working year it was time to pull out the baking pans and whip up some delicious muffins to help get me through the mid-morning slump. I had a freezer full of overripe bananas so decided that summery banana passionfruit muffins were the order of the day!
Welcome to Part 2 of my Meal Planning 101 Guide! Last week I focused on the big why, the benefits of meal planning and today I am going to talk all about how to meal plan. I’m going to share with you some of my top tips, ideas and suggestions to really make meal planning work for you even if you don’t fancy yourself as much of a cook!
Since getting my little BBQ for Christmas I have been wanting to use it for as many meals as humanely possible and this salad was a fantastic way to make that happen. Grilling vegetables brings out such delicious flavours and summer veggies work particularly well for this so a grilled summer israeli couscous salad seemed like the obvious choice!
On one of the recent very hot Melbourne days B and I decided to avoid doing any cooking and try one of the new restaurants to open on Smith Street recently – Xeom Street Food. Xeom does Vietnamese street food and the restaurant is brightly lit and welcoming. The walls are lined with jars, bottles and faux-propaganda posters and there are even a couple of tables set up like little carts.
