School’s back, so it’s back to my routine. At our house, it takes a good week to get back into the swing of things. Which is why for me, it’s important to be prepared. This includes making a lovely big, nourishing bowl of goodness that will last me several days in the fridge. Enter stage right – my Energizing Kale and Mix Bean Salad.
My journey as a vegetarian began organically. I had started making salads for lunch and was looking for ways to mix things up. I wanted more variety than I was able to create so I went online.
Searching the phrase ‘vegetarian salad ideas’ I came across a whole new world that I hadn’t realised existed. Lunch bowls full of yummy, vibrantly coloured veggies jumped out at me. Then something wonderful happened. With each new recipe I tried I noticed how much better I felt. After some careful research into how to be a ‘healthy’ vegetarian I decided to take the plunge and I haven’t looked back. Continue reading “Chickpea and Green Bean Lunch Bowl”
It’s freezing cold in my part of the world at the moment. While I have come to appreciate the contrast of the seasons, there are others in my crew who don’t. It is for this reason we are making our annual pilgrimage up north to escape the cold.
Whilst most people would be doing a happy dance at the prospect of a tropical holiday, I secretly feel anxious (don’t tell anyone). Do you ever get that sinking feeling like you’re going to miss the plane? Well I have this for a whole week leading up to the trip. Even though we’re traveling domestically, I like to get to the airport 2 hours early just in case. Just in case of what I’m not really sure…
My favorite thing to eat for lunch is a salad. I love how a salad can take so many different forms. This Roasted Sweet Potato salad is super yummy and filling. The combination of the crunchy lettuce, red onion and caramelised sweet potato is just delicious. What’s more, it’s easy to throw together first thing when you’re rushing to get out the door. Continue reading “Roasted Sweet Potato Salad with Tangy Dijon Dressing”
Since becoming a vegetarian I have developed quite an obsession with black beans. They are cheap, easy to cook, and incredibly versatile. Black beans can be served hot or cold, firm or mushy. Black beans are also super nourishing. Did I mention how much I love black beans? Continue reading “Black Bean Salsa”