I shared a photo of these matcha overnight oats on my instagram one morning and a few of you lovely folk got in touch asking for the recipe, so here we go! I’m a big fan of overnight oats as they make such a quick and easy breakfast option, and they are so versatile that you can top them with anything you have on hand. Yum, yum, yum!
Black beans are one of my pantry staples, I keep them on hand for quick Mexican dinners and healthy, delicious salads like this Mexican bean salad! I whipped up this for a BBQ at a friend’s place and it was gobbled up in no time. It’s super quick and easy to make and doesn’t even require turning on the oven which is always a win in summer. I recommend you give it a try!
This haloumi pomegranate salad is similar to one I whipped up as part of our Christmas lunch, which was definitely well received! It takes very little cooking so it’s perfect for those summer nights that are far too hot to turn the oven or when you need something ready in a flash!
Miso eggplant is one of my go-to dishes to order when I’m at a Japanese restaurant, but it’s also super quick and easy to whip up at home too! It can be ready in just over half an hour and makes a delicious, vegan friendly dinner option served with rice and greens. Miso eggplant is a regular feature on my table, that’s for sure!
I eat a lot of Mexican food over the warmer months but usually fall back on simple black bean tacos but I decided to branch out a little over the weekend and the end result were these crispy tofu tacos! They are full of both flavour and texture and make an excellent mid-week meal when it’s far too hot to turn the oven on. Plus they’re delicious!