A little while ago I was on cake duty for a work birthday and cheesecake was requested. I decided to make something I hadn’t tried before, and the result was this honey pistachio cheesecake. Like all baked cheesecakes it’s a little time consuming to make, but thankfully very simple. Most importantly, it’s delicious!
If you follow me on Instagram you’ll be well aware I just spent the last few weeks visiting my sister in Washington DC. It was my first trip to the States and it’s safe to say we ate well while I was there! I thought I would share some of the best meals we had, starting with dinner at Maiz64!
I fancied a simple stir fry for dinner a little while back and the result was this delicious cumin tofu stir fry. Simple to whip up, lots of flavour but not big on time commitment making it perfect for a mid-week meal. It’s vegan friendly too!
I’ve talked about decluttering a lot on the blog, although not for a little while! However, even though I haven’t been writing about it you can be sure it’s something I have continued to do. That’s because for me decluttering is an ongoing process, and I imagine it always will be. Today I thought I’d talk about some of the reasons why, and how I make it work for me. I’d love to hear your thoughts about ongoing decluttering too!
Enchiladas have always been one of my comfort meals, but these days I like to make sure they are packed with veggies too. These zucchini black bean enchiladas absolutely meet that brief, and best of all they are also super tasty. Plus, if you don’t go overboard on the cheese they are pretty healthy too!
