As you may have noticed if you follow I Spy Plum Pie on facebook or instagram I spent a long weekend up in Sydney visiting my sister for her birthday. It was a weekend filled with eating, a few drinks and thankfully a whole lot of walking to balance out the eating!
There’s really not much better than roasted veggies in winter and this cumin roasted pumpkin & parsnip with chickpeas is a prime example of that. Full of delicious flavour from the spiced oil, sweetness from the roasted pumpkin as well as a good amount of crunch, you really can’t ask for much more!
So it turns out our smartphones can be used for more than just social media and to-do lists, they can help us live more sustainably as well! Today I wanted to share with you my current top 5 eco living apps, and I’d love to hear any recommendations of apps you’re using as well!
I love learning as much as I can about sustainability so I’ve been doing lots of reading recently, so today I thought I’d share my current favourite eco living books with you all, as well as those on my to-read-next list! I’d love to hear your favourites as well in the comments!
I’ve long been a fan of Mexican food, it’s normally quick and easy to whip up, relatively healthy (okay, maybe not with this much cheese!) and super tasty. These baked corn & black bean quesadillas are no exception, and you can have them on the table in under 20 minutes which makes them an excellent lunch or quick dinner option. You can also use the best quesadilla maker, to have it cook a little faster.
