Soup season is definitely upon us! This minted pea and potato soup can be on the table in under half an hour, making it a perfect mid week dinner option served with some crusty bread, or a delicious weekend lunch. The potatoes make it super creamy without even needing to add any actual cream, making it kinder on our winter waistlines too!
Travelling with a dietary requirement can be tricky at times, but for me food is one of the main reasons I love to travel so it’s something I’ve had to grapple with over the years. Today I wanted to share my top tips for vegetarian travellers to make your trips both fun & delicious! I’d love to hear your tips too!
Vegetarian chilli is one of my favourite recipes for when the weather starts to get colder as it is so hearty and warming. It’s also an excellent vehicle for not only using up veggies lying around in the fridge, but for cramming some extra veggies in to help meet my daily intake. Plus, vegetarian chilli is not only easy to make but freezes amazingly well too. Seriously, if you’re not already eating it you should be!
Most of you would know my love of crunchy textures in my salads and this crunchy asian rice salad is the perfect example! It’s full of delicious flavours, topped with fresh herbs and a tasty sesame dressing. The brown rice base ensures it fills you right up as well, making it a perfect lunchtime dish!
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!