I’m currently on holidays, lying on the beaches of Vanuatu (it’s tough, I know but someone has to do it!) so I’ve asked some of my favourite bloggers to share a post with you while I’m away. Today’s post comes from the wonderful Lisa who has the most beautiful greek vegetarian food blog. I’m so excited she’s here to share a recipe today!
Just a quick post to let you know that I’m guest posting over on the lovely Hannah’s blog – Nellie and Oliver where I am sharing my recipe for the fruit and nut filled quinoa salad in the photo. (more…)
This recipe was inspired by the recipe Erica from Addicted to Handmade shared on her blog a little while back. I didn’t have the same ingredients that she did, but it was a great launching off point for a delicious soup! I’m loving finally owning a food processor as up until this point my soup making has been limited to chunky minestrone soups, and while I still will be making large batches of that over the winter as it’s always been a favourite, I can’t wait to try out all kinds of other flavour combinations as well!
I’ve been on the green smoothie bandwagon for a while now, and although I still love them I thought it was time to try something different for my weekday breakfast. I love anything that can be prepared in advance as whilst I’m somewhat of a morning person, I like to be as efficient as possible, particularly when it comes to breakfast. I had seen different types of layered breakfasts on instagram and pinterest so decided to have a go at making up my own combination!
I’ve never been much of a snacker in the traditional sense – I rarely eat chocolate or chips or anything like that, but I do find myself needing something to help me through the work day at times so I thought I would share a few of my favourite healthy (or at least healthier!) snack choices that I take with me to work.